Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball

Abstract

In this research, the effect of dried galangal powder addition (% 0,01, % 0,25, % 0,5 w/w) on oxidative stability as measured by thiobarbituric acid-reactive substances (TBA) and conjugated diene of meatballs were investigated at different days (Day 0, 3, 7). There was no significant difference were found between the TBA values of control and BHT added samples but significant difference (p<0.05) were found the galangal added samples.  The lowest TBA value observed at % 0.5 galangal powder added samples (0.2 mg malonaldehyde/ kg meat sample). When the conjugated dienes results were examined, it was determined that the highest value was obtained at % 0,5 galangal powder added group (0.0273 µmole/mg meat) and there was no significant difference (p>0.05) were found between galangal powder added samples, but there was a significant difference (p<0.01) were found  between control and BHT added samples (0.0151 and 0.017 µmole/mg meat respectively).

Keywords

• Conjugated dienes,Galangal powder,Meatball

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