Impact of silverberry (Elaeagnus angustifolia) seed powder as a functional additive on chemical, microbiological and sensory properties of trout meatballs

Year 2025, Volume: 14 Issue: 4, 227 - 235, 31.12.2025

Pinar Oğuzhan Yıldız , Gökhan Arslan

https://doi.org/10.33714/masteb.1826583

Abstract

This study aimed to determine the effects of silverberry (Elaeagnus angustifolia) powder, used as a functional additive, on the quality characteristics of trout (Oncorhynchus mykiss) meatballs. In the formulation, silverberry seed powder was exclusively used instead of wheat breadcrumbs, which are commonly employed as binders and texture enhancers in traditional meatball production. Silverberry is known for its antioxidant and antimicrobial properties due to its high content of phenolic compounds, flavonoids, and dietary fiber, making it a promising natural additive for food applications. Within the scope of the research, trout meatballs were prepared with varying levels of silverberry powder (0%, 10%, 15% and 20%), and the samples were subjected to chemical (pH, TVB-N, TBARS), microbiological (total mesophilic aerobic bacteria (TMAB), psychrotrophic bacteria (TPB), and yeast-mold counts (TYM)), and sensory analyses. The results revealed that silverberry powder enhanced the oxidative stability of the meatballs, inhibited microbial growth, and positively influenced several quality parameters. Moreover, sensory evaluation indicated that the inclusion of silverberry seed powder at certain levels did not adversely affect consumer acceptance. These findings demonstrate that silverberry powder can be effectively used as a natural additive in fish-based products, offering both functional and technological benefits. Additionally, its use contributes to sustainable food production by valorizing a plant-based by-product.

Keywords

Functional food , Natural additive , Oxidative stability , Silverberry powder , Trout meatball

Project Number

no

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