Berberis vulgaris L. Ekstraktının Dana Köftelerinin Fizikokimyasal, Duyusal ve Tekstürel Özelliklerine Etkisi

Abstract

Berberis vulgaris L. meyve ekstraktının dana köftelerine eklenmesinin fizikokimyasal, duyusal, doku ve güvenlik özelliklerine etkileri araştırılmıştır. Ekstraktın eklenmesi köftelerin yaklaşık bileşiminde önemli bir değişikliğe neden olmamıştır. Tüm gruplarda pH değeri üzerinde önemli bir etkisi olmuştur (P<0.01). Başlangıçta, tüm gruplarda TBARS değeri üzerinde önemli bir etkisi olmuştur (P<0.05), ancak pişirme sonrasında TBARS değerlerinde önemli bir fark görülmemiştir (p>0.05). Renk değerlerinde önemli bir fark gözlenmezken, pişirme L*, a* ve b* değerlerinde düşüşe neden olmuştur. Pişirme verimi tüm gruplarda önemli bir etkiye sahip olmuştur (P<0.01). Berberis ekstraktının köftelerde kullanılması pişirme verimini azaltmıştır. Ekstraktın eklenmesi, köftelerin duyusal özelliklerinde önemli bir değişikliğe neden olmamıştır. Ayrıca, tekstür analizi tüm gruplarda sertlik, sakızlık ve çiğneme değerleri üzerinde çok önemli etkiler göstermiştir (P<0.01). Bulgular, ekstraktın köftelerin özelliklerini önemli ölçüde değiştirmediğini, ancak lipid oksidasyonunu azalttığını ve dokusal özellikleri geliştirdiğini göstermektedir. Bu çalışma, Berberis vulgaris L. ekstraktının dana köftelerinin kalitesini iyileştirmek için doğal bir katkı maddesi olarak potansiyel kullanımını desteklemektedir.

Keywords

• Berberis vulgaris L. ekstraktı
• Dana köfte kalite parametreleri
• Antioksidan kapasite
• Fizikokimyasal analiz.

Effects of Berberis vulgaris L. Extract on the Physicochemical, Sensory, and Textural Properties of Beef Patties

Abstract

The effects of adding Berberis vulgaris L. fruit extract to beef patties on physicochemical, sensory, texture and safety features were investigated. The addition of the extract did not cause a significant change in the approximate composition of the patties. It had a significant effect on the pH value in all groups (P<0.01). Initially, it had a significant effect on the TBARS value in all groups (P<0.05), while there was no significant difference in TBARS values after cooking (p>0.05). While no significant difference was observed for the color values, cooking caused a fall in L*, a* and b* values. Cooking yield had a significant effect in all groups (P<0.01). The use of Berberis extract in patties reduced the cooking yield. The addition of the extract did not change the sensory features of the patties by a significant degree. Additionally, texture analysis showed very significant effects of hardness, gumminess and chewiness values in all groups (P<0.01). The findings indicate that the extract does not significantly alter the patties' properties but reduces lipid oxidation and enhances textural attributes. This study supports the potential use of Berberis vulgaris L. extract as a natural additive to improve the quality of beef patties.

Keywords

• Berberis vulgaris L. extract
• Beef patties quality parameters
• Antioxidant capacity
• Physicochemical analysis.

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