ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS

Recep PALAMUTOĞLU, (Afyonkarahisar Sağlık Bilimleri Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Afyonkarahisar, Türkiye)
Cemal KASNAK (Afyonkarahisar Sağlık Bilimleri Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Afyonkarahisar, Türkiye)
Mugla Journal of Science and Technology
3 0
Yıl: 2019 Cilt: 5 Sayı: 2 Sayfa Aralığı: 56 - 61 Metin Dili: İngilizce DOI: 10.22531/muglajsci.576757 İndeks Tarihi: 09-07-2020

ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS

Öz:
In this study commercial fish collagen hydrolysate was used as an antioxidative ingredient for preparing meatball.Meatballs were prepared by adding the hydrolysates with tree different ratios (P1:1%, P2: 2%, P3: 3% (w/w) of meat),butylated hydroxytoluene (BHT) added group and control group (C). Meatballs have been stored at 4 °C during storagetime (8 days). Color, thiobarbituric acid (TBA) values, peroxide values (POV), were done in 0., 2., 4., 6., 8., days and alsosensorial analysis were done at the beginning of the storage. P1 group has the significantly (p<0.05) lowest TBA values.There was no significant difference found between the other peptide groups and BHT added group. POV of the BHT, P1, P2groups also significantly (p<0.05) low from control and P3 groups. There was no significant difference were found thesensorial scores of meatballs between the control and treatment groups.
Anahtar Kelime:

KÖFTELERE BALIK KOLLAJEN HİDROLİZATI İLAVESİNİN ANTİOKSİDAN ETKİSİ

Öz:
Bu çalışmada köftehazırlanırken antioksidan etkili ingredient olarak ticari balık kollajen hidrolizatları kullanılmıştır. Köfteler farklı oranlarında hidrolizat ilavesi (etin%1’i (P1), %2’si (P2), %3’ü (P3) oranında)bütillendirilmiş hidroksitoluen(BHT) ilaveli grup ve kontrol grubu(C)olarak hazırlanmıştır. Köfteler depolama süresi (8 gün) boyunca 4 °C’de muhafaza edilmişlerdir. Renk, tiyobarbütirik asit (TBA) değeri, peroksit (POV) değerianalizleri 0.,2., 4., 6., 8. günlerde yapılmıştır ve aynı zamanda duyusal analizler depolamanın başlangıcında gerçekleştirilmiştir. P1 grubunun istatistiki olarak önemli ölçüde (p<0.05)en düşük TBA değerine sahip olduğu belirlenmiştir. Diğer peptit ileveli gruplar ile BHT ilaveli grubun arasında farkın önemliolmadığı belirlenmiştir. BHT, P1 ve P2 gruplarının peroksit değerlerinin kontrol ve P3 grubundan istatistiki olarak önemli (p<0.05) ölçüde düşük olduğu belirlenmiştir. Kontrol grubu ile muamele gruplarının duyusal özellikleri arasında duyusal değerler arasında önemli bir farklılık olmadığı tespit edilm
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA PALAMUTOĞLU R, kasnak c (2019). ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. , 56 - 61. 10.22531/muglajsci.576757
Chicago PALAMUTOĞLU Recep,kasnak cemal ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. (2019): 56 - 61. 10.22531/muglajsci.576757
MLA PALAMUTOĞLU Recep,kasnak cemal ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. , 2019, ss.56 - 61. 10.22531/muglajsci.576757
AMA PALAMUTOĞLU R,kasnak c ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. . 2019; 56 - 61. 10.22531/muglajsci.576757
Vancouver PALAMUTOĞLU R,kasnak c ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. . 2019; 56 - 61. 10.22531/muglajsci.576757
IEEE PALAMUTOĞLU R,kasnak c "ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS." , ss.56 - 61, 2019. 10.22531/muglajsci.576757
ISNAD PALAMUTOĞLU, Recep - kasnak, cemal. "ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS". (2019), 56-61. https://doi.org/10.22531/muglajsci.576757
APA PALAMUTOĞLU R, kasnak c (2019). ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. Mugla Journal of Science and Technology, 5(2), 56 - 61. 10.22531/muglajsci.576757
Chicago PALAMUTOĞLU Recep,kasnak cemal ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. Mugla Journal of Science and Technology 5, no.2 (2019): 56 - 61. 10.22531/muglajsci.576757
MLA PALAMUTOĞLU Recep,kasnak cemal ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. Mugla Journal of Science and Technology, vol.5, no.2, 2019, ss.56 - 61. 10.22531/muglajsci.576757
AMA PALAMUTOĞLU R,kasnak c ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. Mugla Journal of Science and Technology. 2019; 5(2): 56 - 61. 10.22531/muglajsci.576757
Vancouver PALAMUTOĞLU R,kasnak c ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. Mugla Journal of Science and Technology. 2019; 5(2): 56 - 61. 10.22531/muglajsci.576757
IEEE PALAMUTOĞLU R,kasnak c "ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS." Mugla Journal of Science and Technology, 5, ss.56 - 61, 2019. 10.22531/muglajsci.576757
ISNAD PALAMUTOĞLU, Recep - kasnak, cemal. "ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS". Mugla Journal of Science and Technology 5/2 (2019), 56-61. https://doi.org/10.22531/muglajsci.576757
Sayfa Oluşturulma Tarihi
23-04-2024 12:35

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