Year 2019, Volume 5 , Issue 2, Pages 56 - 61 2019-12-11

KÖFTELERE BALIK KOLLAJEN HİDROLİZATI İLAVESİNİN ANTİOKSİDAN ETKİSİ
ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS

Recep PALAMUTOĞLU [1] , Cemal KASNAK [2]


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.

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.
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Primary Language en
Subjects Engineering
Journal Section Journals
Authors

Orcid: 0000-0002-1168-081X
Author: Recep PALAMUTOĞLU (Primary Author)
Institution: AFYONKARAHİSAR SAĞLIK BİLİMLERİ ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-8312-7829
Author: Cemal KASNAK
Institution: AFYONKARAHİSAR SAĞLIK BİLİMLERİ ÜNİVERSİTESİ
Country: Turkey


Supporting Institution Afyon Kocatepe Üniversitesi BAP Koordinatörlüğü
Project Number 17.SAĞLIKYO.02.
Dates

Publication Date : December 11, 2019

Bibtex @research article { muglajsci576757, journal = {Mugla Journal of Science and Technology}, issn = {2149-3596}, address = {}, publisher = {Muğla Sıtkı Koçman Üniversitesi}, year = {2019}, volume = {5}, pages = {56 - 61}, doi = {10.22531/muglajsci.576757}, title = {ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS}, key = {cite}, author = {PALAMUTOĞLU, Recep and KASNAK, Cemal} }
APA PALAMUTOĞLU, R , KASNAK, C . (2019). ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. Mugla Journal of Science and Technology , 5 (2) , 56-61 . DOI: 10.22531/muglajsci.576757
MLA PALAMUTOĞLU, R , KASNAK, C . "ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS". Mugla Journal of Science and Technology 5 (2019 ): 56-61 <https://dergipark.org.tr/en/pub/muglajsci/issue/49054/576757>
Chicago PALAMUTOĞLU, R , KASNAK, C . "ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS". Mugla Journal of Science and Technology 5 (2019 ): 56-61
RIS TY - JOUR T1 - ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS AU - Recep PALAMUTOĞLU , Cemal KASNAK Y1 - 2019 PY - 2019 N1 - doi: 10.22531/muglajsci.576757 DO - 10.22531/muglajsci.576757 T2 - Mugla Journal of Science and Technology JF - Journal JO - JOR SP - 56 EP - 61 VL - 5 IS - 2 SN - 2149-3596- M3 - doi: 10.22531/muglajsci.576757 UR - https://doi.org/10.22531/muglajsci.576757 Y2 - 2019 ER -
EndNote %0 Mugla Journal of Science and Technology ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS %A Recep PALAMUTOĞLU , Cemal KASNAK %T ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS %D 2019 %J Mugla Journal of Science and Technology %P 2149-3596- %V 5 %N 2 %R doi: 10.22531/muglajsci.576757 %U 10.22531/muglajsci.576757
ISNAD PALAMUTOĞLU, Recep , KASNAK, Cemal . "ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS". Mugla Journal of Science and Technology 5 / 2 (December 2019): 56-61 . https://doi.org/10.22531/muglajsci.576757
AMA PALAMUTOĞLU R , KASNAK C . ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. Mugla Journal of Science and Technology. 2019; 5(2): 56-61.
Vancouver PALAMUTOĞLU R , KASNAK C . ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. Mugla Journal of Science and Technology. 2019; 5(2): 61-56.