KÖFTELERE BALIK KOLLAJEN HİDROLİZATI İLAVESİNİN ANTİOKSİDAN ETKİSİ

Year 2019, , 56 - 61, 11.12.2019

Recep Palamutoğlu , Cemal Kasnak

https://doi.org/10.22531/muglajsci.576757

Cited By: 3

Abstract

Bu çalışmada köfte hazırlanırken antioksidan etkili ingredient olarak ticari balık kollajen hidrolizatları kullanılmıştır. Köfteler farklı oranlarında hidrolizat ilavesi (etin  %1’i (P1), % 2’si (P2), %3’ü (P3) oranında) bütillendirilmiş hidroksitoluen (BHT) ilaveli grup ve kontrol grubu (C) olarak hazırlanmıştır. Köfteler depolama süresi (8 gün) boyunca 4 °C’de muhafaza edilmişlerdir. Renk, tiyobarbütirik asit (TBA) değeri, peroksit (POV) değeri analizleri 0., 2.,  4., 6., 8. günlerde yapılmıştır ve aynı zamanda duyusal analizler depolamanın başlangıcında gerçekleştirilmiştir. P1 grubunun istatistiki olarak önemli ölçüde (p<0.05) en düşük TBA değerine sahip olduğu belirlenmiştir. Diğer peptit ileveli gruplar ile BHT ilaveli grubun arasında farkın önemli olmadığı belirlenmiştir. BHT, P1 ve P2 gruplarının peroksit değerlerinin kontrol ve P3 grubundan istatistiki olarak önemli (p<0.05) ölçüde düşük olduğu belirlenmiştir. Kontrol grubu ile muamele gruplarının duyusal özellikleri arasında duyusal değerler arasında önemli bir farklılık olmadığı tespit edilmiştir.

Keywords

antioksidant, Kollojen hidrolizatı, Köfte, POV, TBA

Supporting Institution

Afyon Kocatepe Üniversitesi BAP Koordinatörlüğü

Project Number

17.SAĞLIKYO.02.

ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS

Abstract

In this study commercial fish collagen
hydrolysate was used as an antioxidative ingredient for preparing meatball.
Meatballs were prepared by adding the hydrolysates with tree different ratios (P1:1%,
P2: 2%, P3: 3% (w/w) of meat), butylated hydroxytoluene (BHT) added group and
control group. Meatballs have been stored at 4 °C during storage time (8 days).
Color, thiobarbituric acid (TBA) values, peroxide values (POV), were done in
0., 2., 4., 6., 8., days and also sensorial analysis were done at the beginning
of the storage.  P1 group has the
significantly (p<0.05) lowest TBA values. There was no significant
difference found between the other peptide groups and BHT added group. POV of
the BHT, P1, P2 groups also significantly (p<0.05) low from control and P3
groups.  There was no significant difference
were found the sensorial scores of meatballs between the control and treatment
groups.

Keywords

Antioxidant, Collagen hydrolysate, Meatball, POV, TBA

Project Number

17.SAĞLIKYO.02.

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