The effect of ginger use in chicken meatball production on lipid oxidation, sensory properties and other quality criteria

Fatma Yağmur Hazar Suncak

doi:10.55147/efse.1628240

The effect of ginger use in chicken meatball production on lipid oxidation, sensory properties and other quality criteria

Abstract

In this study, ginger was used in different proportions (control, 0.25%, 0.50%, 0.75% and 1%) in the production of chicken meatball and the samples were cooked at different temperatures (175 ℃ and 200 ℃). Total aerobic mesophilic bacteria (TAMB) count, pH, moisture, thiobarbituric acid reactive substances (TBARS), ash, cooking yield and sensory analyses were applied on the samples. Ginger ratio (GR) in the meatballs caused statistically significant differences in TAMB, moisture, TBARS, ash, cooking yield and taste values (P<0.01). On the other hand, pH value was affected by this ratio at the level of P<0.01. Especially, with the increase in ginger ratio, lipid oxidation decreased while cooking yield increased. Cooking temperature (CT) caused changes in TAMB, TBARS and ash values. High cooking temperature caused a decrease in TAMB count and TBARS values. GR-CT interaction was statistically effective on TAMB, moisture, ash, cooking efficiency and general acceptability from sensory parameters. Considering the sensory analysis results, it was concluded that up to 0.75% ginger could be used in meatballs to increase functional properties and provide antioxidant and antimicrobial effects.

Keywords

Meatball, ginger, lipid oxidation, antioxidant, antimicrobial

Supporting Institution

There is no supporting institution related to this study.

Ethical Statement

There is no ethical statement related to this study.

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Details

Primary Language

English

Subjects

Meat Technology

Journal Section

Research Article

Authors

Fatma Yağmur Hazar Suncak ^*
0000-0002-1646-8973
Türkiye

Early Pub Date

April 24, 2025

Publication Date

June 30, 2025

Submission Date

January 28, 2025

Acceptance Date

April 14, 2025

Published in Issue

Year 2025 Volume: 6 Number: 1

DOI

https://doi.org/10.55147/efse.1628240

IZ

https://izlik.org/JA57FD87UY

APA

Hazar Suncak, F. Y. (2025). The effect of ginger use in chicken meatball production on lipid oxidation, sensory properties and other quality criteria. European Food Science and Engineering, 6(1), 1-6. https://doi.org/10.55147/efse.1628240

AMA

1.Hazar Suncak FY. The effect of ginger use in chicken meatball production on lipid oxidation, sensory properties and other quality criteria. Eur. Food. Sci. Eng. 2025;6(1):1-6. doi:10.55147/efse.1628240

Chicago

Hazar Suncak, Fatma Yağmur. 2025. “The Effect of Ginger Use in Chicken Meatball Production on Lipid Oxidation, Sensory Properties and Other Quality Criteria”. European Food Science and Engineering 6 (1): 1-6. https://doi.org/10.55147/efse.1628240.

EndNote

Hazar Suncak FY (June 1, 2025) The effect of ginger use in chicken meatball production on lipid oxidation, sensory properties and other quality criteria. European Food Science and Engineering 6 1 1–6.

IEEE

[1]F. Y. Hazar Suncak, “The effect of ginger use in chicken meatball production on lipid oxidation, sensory properties and other quality criteria”, Eur. Food. Sci. Eng., vol. 6, no. 1, pp. 1–6, June 2025, doi: 10.55147/efse.1628240.

ISNAD

Hazar Suncak, Fatma Yağmur. “The Effect of Ginger Use in Chicken Meatball Production on Lipid Oxidation, Sensory Properties and Other Quality Criteria”. European Food Science and Engineering 6/1 (June 1, 2025): 1-6. https://doi.org/10.55147/efse.1628240.

JAMA

1.Hazar Suncak FY. The effect of ginger use in chicken meatball production on lipid oxidation, sensory properties and other quality criteria. Eur. Food. Sci. Eng. 2025;6:1–6.

MLA

Hazar Suncak, Fatma Yağmur. “The Effect of Ginger Use in Chicken Meatball Production on Lipid Oxidation, Sensory Properties and Other Quality Criteria”. European Food Science and Engineering, vol. 6, no. 1, June 2025, pp. 1-6, doi:10.55147/efse.1628240.

Vancouver

1.Fatma Yağmur Hazar Suncak. The effect of ginger use in chicken meatball production on lipid oxidation, sensory properties and other quality criteria. Eur. Food. Sci. Eng. 2025 Jun. 1;6(1):1-6. doi:10.55147/efse.1628240

The effect of ginger use in chicken meatball production on lipid oxidation, sensory properties and other quality criteria

Abstract

Keywords

Supporting Institution

Ethical Statement

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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