Sığır Köfte Üretiminde Doğal Bir Antioksidan Olarak Hayıt (Vitex agnus-castus L.) Tohumu Tozunun KullanımıSığır Köfte Üretiminde Doğal Bir Antioksidan Olarak Hayıt (Vitex agnus-castus L.) Tohumu Tozunun Kullanımı

Öz

Bu çalışmada, farklı konsantrasyonlarda (%2,5, %5, %7,5 ve %10) hayıt tohumu (Vitex agnus-castus L.) tozu kullanımının sığır köftelerinin kalitesi, raf ömrü ve duyusal nitelikleri üzerindeki etkisi incelenmiştir. Bulgular, hayıt tohumunun eklenmesinin antioksidan kapasite ve fenolik içerikte dikkate değer bir artış olduğunu ortaya koymuştur. Özellikle %10 hayıt tohumu içeren grupta lipid oksidasyonu belirgin şekilde azalmıştır. Ancak, yüksek konsantrasyonlarda hayıt tohumu tozunun kullanımı duyusal kabul edilebilirliği önemli ölçüde etkilemiş, tat ve koku puanlarında düşüşe neden olmuştur. Hayıt tohumunun %2,5 oranında eklenmesinin oksidasyon stabilitesi ve duyusal özellikler arasında optimum bir denge sağladığı belirlenmiştir.

Anahtar Kelimeler

• hayıt
• köfte
• antioksidan
• fenolik içerik

The Utilization of Chasteberry (Vitex agnus-castus L.) Seed Powder as a Natural Antioxidant in the Production of Beef Meatball

Öz

This study examined the impact of incorporating varying concentrations (2.5%, 5%, 7.5%, and 10%) of chasteberry seed (Vitex agnus-castus L.) powder on the quality, shelf life, and sensory attributes of beef meatballs. The findings revealed a notable enhancement in antioxidant capacity and phenolic content with the incorporation of chasteberry. Lipid oxidation was markedly reduced, particularly in the 10% chasteberry group. However, the addition of chasteberry powder significantly influenced sensory acceptability, with higher concentrations resulting in a decline in taste and odor scores. The inclusion of chasteberry at 2.5% appears to provide an optimal equilibrium between antioxidant stability and sensory properties.

Anahtar Kelimeler

• chasteberry
• meatball antioxidant
• phenolic content

Kaynakça

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