Edible Protein Films Containing Bay Leaves (Laurus Nobilis L.) and Sage (Salvia Officinalis) Extracts: Preventing Oxidation And Application On Refrigerated Cooked Meatballs

Öz

The aim of this study was to determine the effect of whey protein isolate-based edible films incorporated with extracts from bay leaves (D, Laurus nobilis L.) or sage (S, Salvia officinalis.) on oxidative changes of cooked beef patties during refrigerated storage at 2ºC for 7 days. Results showed that TBA values of the patties with S-EF were lower than the TBA values of the patties with EF. Higher antioxidant activity by SA-F than D-EF, S-EF and EF was determined with a 2,2’-diphenyl-2-picrylhydrazyl radical-scavenging assay (DPPH). Total phenolic compound content significantly increased in beef patties with incorporated extracts compared to the EF-counterparts. Incorporation of phytochemicals from D or S into the edible films significantly reduced (p<0.05) the extent of lipid oxidation as measured by assorted methods in cooked meatballs. This study suggests that the addition of natural antioxidants from D or S into EFs is an effective strategy for retarding oxidative changes in ready-to-eat meat products.

Anahtar Kelimeler

• Edible films
• antioxidant activity
• bay leaves and sage
• meatballs
• refrigerated storage

Defne Yaprağı ve Adaçayı İçeren Yenilebilir Filmler: Oksidasyonun Engellenmesi ve Soğukta Muhafa Pişmiş Köftelere Uygulanması

Öz

Bu çalışmanın amacı, defne yaprağı (D, Laurus nobilis L.) veya adaçayı (S, Salvia officinalis) ekstraktları ile birleştirilen peynir altı suyu proteini izolatı bazlı yenilebilir filmlerin 7 gün boyunca 2°C'de soğutularak saklanan pişmiş dana köftelerinin oksidatif değişiklikleri üzerindeki etkisini belirlemektir. S-EF'li köftelerin TBA değerleri, EF. D-EF’li köftelerin TBA değerlerinden daha düşük olduğu bulunmuştur, SA-F, 2,2’-diphenyl-2-picrylhydrazyl radikal yakalama metoduna (DPPH) göre D-EF, S-EF ve EF gruplarından daha fazla antioksidan aktivite göstermiştir. Toplam fenolik bileşik içeriği, ekstrakt eklenmiş yenilebilir film gruplarında, ekstrakt eklenmemiş yenilebilir film gruplarına göre daha önemli ölçüde artmıştır. Yenilebilir filmlere (EFs) D veya S'dan elde edilen doğal antioksidan ekstraktlarının dahil edilmesi, pişmiş köftelerde çeşitli yöntemlerle ölçülen lipid oksidasyonunun derecesini önemli ölçüde azaltmıştır (p<0.05). Bu çalışma, bir antioksidan aktif paketleme olarak F'lere D veya S EF'lerin eklenmesinin et ve et ürünlerindeki oksidatif değişiklikleri geciktirmede etkili olduğunu göstermektedir.

Anahtar Kelimeler

• Yenilebilir Filmler
• Antioksidan aktivite
• Defne yaprağı ve Adaçayı
• Köfte
• Soğuk muhafaza

Kaynakça

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