Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage

Ayhan Deniz; Fatma Yağmur Hazar Suncak; Emre Kabil

doi:10.56430/japro.1994674

EN

Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage

Abstract

This study investigated the effects of different saffron (Crocus sativus L.) addition rates on the physicochemical, mineral, and microbiological quality characteristics of vacuum-packaged beef meatballs during storage. Meatball samples were prepared in four different formulations: control (0%), 0.25%, 0.50%, and 1% saffron addition, vacuum-packaged, and stored at 4°C for 28 days. pH, moisture, color parameters (L*, a*, and b*), thiobarbituric acid reactive substances (TBARS), and microbiological analyses were performed on days 0, 7, 14, 21, and 28 of storage, while mineral content was determined at the end of production. Saffron level significantly affected pH, moisture, color parameters, TBARS, mineral content, Enterobacteriaceae, and yeast and mold counts (P<0.01), but had no significant effect on total aerobic mesophilic bacteria counts (P>0.05). Storage time significantly affected all physicochemical and microbiological parameters evaluated during storage (P<0.01). Increasing the saffron content decreased the L* value while significantly increasing the a* and b* values, altering the color characteristics of the meatballs. During storage, pH and moisture content decreased, while TBARS values increased. Among the minerals, Mn and Ca showed concentration-dependent increases, whereas the other elements exhibited non-linear variations among the formulations. In addition, the Enterobacteriaceae count was lower in samples containing 1% saffron than in other groups. The results indicate that saffron mainly affected the color characteristics of the meatballs, while its effects on lipid oxidation, mineral composition, and microbial counts were concentration and matrix-dependent.

Keywords

Lipid oxidation, Meatballs, Microbiological quality, Mineral matter, Saffron

Supporting Institution

Scientific Research Projects Coordination Unit of Kastamonu University

Project Number

KÜ-BAP01/2023-07

Ethical Statement

This study does not require ethical committee approval.

Thanks

This work was supported by the Scientific Research Projects Coordination Unit of Kastamonu University under Project No. KÜBAP-01/2023-07. The authors gratefully acknowledge the financial support provided for this research.

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Details

Primary Language

English

Subjects

Meat Technology

Journal Section

Research Article

Authors

Ayhan Deniz
0009-0004-5501-0801
Türkiye

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

Emre Kabil
0000-0002-2574-196X
Türkiye

Publication Date

September 30, 2026

Submission Date

July 14, 2026

Acceptance Date

September 14, 2026

Published in Issue

Year 2026 Volume: 7 Number: 3

DOI

https://doi.org/10.56430/japro.1994674

IZ

https://izlik.org/JA46EF93GB

APA

Deniz, A., Hazar Suncak, F. Y., & Kabil, E. (2026). Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage. Journal of Agricultural Production, 7(3), 150-164. https://doi.org/10.56430/japro.1994674

AMA

1.Deniz A, Hazar Suncak FY, Kabil E. Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage. J Agri Pro. 2026;7(3):150-164. doi:10.56430/japro.1994674

Chicago

Deniz, Ayhan, Fatma Yağmur Hazar Suncak, and Emre Kabil. 2026. “Effects of Saffron (Crocus Sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage”. Journal of Agricultural Production 7 (3): 150-64. https://doi.org/10.56430/japro.1994674.

EndNote

Deniz A, Hazar Suncak FY, Kabil E (September 1, 2026) Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage. Journal of Agricultural Production 7 3 150–164.

IEEE

[1]A. Deniz, F. Y. Hazar Suncak, and E. Kabil, “Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage”, J Agri Pro, vol. 7, no. 3, pp. 150–164, Sept. 2026, doi: 10.56430/japro.1994674.

ISNAD

Deniz, Ayhan - Hazar Suncak, Fatma Yağmur - Kabil, Emre. “Effects of Saffron (Crocus Sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage”. Journal of Agricultural Production 7/3 (September 1, 2026): 150-164. https://doi.org/10.56430/japro.1994674.

JAMA

1.Deniz A, Hazar Suncak FY, Kabil E. Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage. J Agri Pro. 2026;7:150–164.

MLA

Deniz, Ayhan, et al. “Effects of Saffron (Crocus Sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage”. Journal of Agricultural Production, vol. 7, no. 3, Sept. 2026, pp. 150-64, doi:10.56430/japro.1994674.

Vancouver

1.Ayhan Deniz, Fatma Yağmur Hazar Suncak, Emre Kabil. Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage. J Agri Pro. 2026 Sep. 1;7(3):150-64. doi:10.56430/japro.1994674

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Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage

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