Year 2019, Volume 7 , Issue 2, Pages 136 - 140 2019-12-25

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

Recep PALAMUTOĞLU [1] , Cemal KASNAK [2]


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).

Conjugated dienes, Galangal powder, Meatball
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Primary Language en
Subjects Engineering
Journal Section Research Article
Authors

Orcid: 0000-0002-1168-081X
Author: Recep PALAMUTOĞLU (Primary Author)
Institution: Afyonkarahisar Health Sciences University
Country: Turkey


Orcid: 0000-0002-8312-7829
Author: Cemal KASNAK
Institution: AFYON SAĞLIK YÜKSEKOKULU
Country: Turkey


Dates

Publication Date : December 25, 2019

Bibtex @research article { mjen500636, journal = {MANAS Journal of Engineering}, issn = {1694-7398}, eissn = {1694-7398}, address = {}, publisher = {Kyrgyz-Turkish Manas University}, year = {2019}, volume = {7}, pages = {136 - 140}, doi = {}, title = {Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball}, key = {cite}, author = {PALAMUTOĞLU, Recep and KASNAK, Cemal} }
APA PALAMUTOĞLU, R , KASNAK, C . (2019). Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball. MANAS Journal of Engineering , 7 (2) , 136-140 . Retrieved from https://dergipark.org.tr/en/pub/mjen/issue/50947/500636
MLA PALAMUTOĞLU, R , KASNAK, C . "Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball". MANAS Journal of Engineering 7 (2019 ): 136-140 <https://dergipark.org.tr/en/pub/mjen/issue/50947/500636>
Chicago PALAMUTOĞLU, R , KASNAK, C . "Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball". MANAS Journal of Engineering 7 (2019 ): 136-140
RIS TY - JOUR T1 - Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball AU - Recep PALAMUTOĞLU , Cemal KASNAK Y1 - 2019 PY - 2019 N1 - DO - T2 - MANAS Journal of Engineering JF - Journal JO - JOR SP - 136 EP - 140 VL - 7 IS - 2 SN - 1694-7398-1694-7398 M3 - UR - Y2 - 2019 ER -
EndNote %0 MANAS Journal of Engineering Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball %A Recep PALAMUTOĞLU , Cemal KASNAK %T Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball %D 2019 %J MANAS Journal of Engineering %P 1694-7398-1694-7398 %V 7 %N 2 %R %U
ISNAD PALAMUTOĞLU, Recep , KASNAK, Cemal . "Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball". MANAS Journal of Engineering 7 / 2 (December 2019): 136-140 .
AMA PALAMUTOĞLU R , KASNAK C . Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball. MJEN. 2019; 7(2): 136-140.
Vancouver PALAMUTOĞLU R , KASNAK C . Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball. MANAS Journal of Engineering. 2019; 7(2): 140-136.