Research Article
BibTex RIS Cite

Year 2019, Volume: 7 Issue: 2, 136 - 140, 25.12.2019

Recep Palamutoğlu Cemal Kasnak

Abstract

References

  • [1]. Buckley, D. J., Morissey, P. A. & Gray, J. I. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 73, 122–130 (1995).
  • [2]. Juntachote, T., Berghofer, E., Siebenhandl, S. & Bauer, F. The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT - Food Sci. Technol. 40, 324–330 (2007).
  • [3]. Cheah, P. B. & Abu Hasim, N. H. Natural antioxidant extract from galangal (Alpinia galanga) for minced beef. J. Sci. Food Agric. 80, 1565–1571 (2000).
  • [4]. Chen, C. H., Pearson, A. M. & Gray, J. I. Effects of synthetic antioxidants (BHA, BHT and PG) on themutagenicity of IQ-like compounds. Food Chem. 45, 177–183 (1992).
  • [5]. Ramarathnam, N., Osawa, T., Ochi, H., Kawakishi, S. The contribution of plant food antioxidants to human health. Trends Food Sci. Technol. 6, 75–82 (1995).
  • [6]. Uhl, S. Ingredients: the building blocks for developing `new‘ ethnic foods. Food Technol. 6, 79–84 (1996).
  • [7]. Lu, M., Yuan, B., Zeng, M. & Chen, J. Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Res. Int. 44, 530–536 (2011).
  • [8]. Shahidi, F., Chavan, U. D., Naczk, M. & Amarowicz, R. Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritumus L.). J. Agric. Food Chem. 49, 926–933 (2001).
  • [9]. Kaur, C. & Kapoor, H. C. Anti-oxidant activity and total phenolic content of some Asian vegetables. Int. J. Food Sci. Technol. 37, 153–161 (2002).
  • [10]. Choi, S.-H., Kozukue, N., Kim, H.-J. & Friedman, M. Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps). J. Food Compos. Anal. 50, (2016).
  • [11]. Tarladgis, B. G., Watts, B. M., Younathan, M. T. & Dugan, J. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 44–48 (1960).
  • [12]. IFT. Guidelines for the preparation and review of papers reporting sensory evaluation data. J. Food Sci. 60, 210–211 (1985).
  • [13]. O’Grady, M. N., Monahan, F. J. & Brunton, N. P. Oxymyoglobin oxidation and lipid oxidation in bovine muscle - Mechanistic studies. J. Food Sci. 66, 386–392 (2001).
  • [14]. Tironi, V., Tomás, M. & Añón, M. Lipid and protein changes in chilled sea salmon (Pseudopercis semifasciata): Effect of previous rosemary extract (Rossmarinus officinalis L.) application. Int. J. Food Sci. Technol. 44, 1254–1262 (2009).
  • [15]. Kulås, E. & Ackman, R. G. Different tocopherols and the relationship between two methods for determination of primary oxidation products in fish oil. J. Agric. Food Chem. 49, 1724–1729 (2001).

Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball

Year 2019, Volume: 7 Issue: 2, 136 - 140, 25.12.2019

Recep Palamutoğlu Cemal Kasnak

Abstract

In this research, the
effect of dried galangal powder addition (% 0,01, % 0,25, % 0,5 w/w) on
oxidative stability as measured by thiobarbituric acid-reactive substances
(TBA) and conjugated diene of meatballs were investigated at different days
(Day 0, 3, 7). There was no significant difference were found between the TBA
values of control and BHT added samples but significant difference (p<0.05)
were found the galangal added samples. 
The lowest TBA value observed at % 0.5 galangal powder added samples (0.2
mg malonaldehyde/ kg meat sample). When the conjugated dienes results were
examined, it was determined that the highest value was obtained at % 0,5
galangal powder added group (0.0273 µmole/mg meat) and there was no significant
difference (p>0.05) were found between galangal powder added samples, but
there was a significant difference (p<0.01) were found  between control and BHT added samples (0.0151
and 0.017 µmole/mg meat respectively).

Keywords

Conjugated dienes Galangal powder Meatball

References

  • [1]. Buckley, D. J., Morissey, P. A. & Gray, J. I. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 73, 122–130 (1995).
  • [2]. Juntachote, T., Berghofer, E., Siebenhandl, S. & Bauer, F. The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT - Food Sci. Technol. 40, 324–330 (2007).
  • [3]. Cheah, P. B. & Abu Hasim, N. H. Natural antioxidant extract from galangal (Alpinia galanga) for minced beef. J. Sci. Food Agric. 80, 1565–1571 (2000).
  • [4]. Chen, C. H., Pearson, A. M. & Gray, J. I. Effects of synthetic antioxidants (BHA, BHT and PG) on themutagenicity of IQ-like compounds. Food Chem. 45, 177–183 (1992).
  • [5]. Ramarathnam, N., Osawa, T., Ochi, H., Kawakishi, S. The contribution of plant food antioxidants to human health. Trends Food Sci. Technol. 6, 75–82 (1995).
  • [6]. Uhl, S. Ingredients: the building blocks for developing `new‘ ethnic foods. Food Technol. 6, 79–84 (1996).
  • [7]. Lu, M., Yuan, B., Zeng, M. & Chen, J. Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Res. Int. 44, 530–536 (2011).
  • [8]. Shahidi, F., Chavan, U. D., Naczk, M. & Amarowicz, R. Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritumus L.). J. Agric. Food Chem. 49, 926–933 (2001).
  • [9]. Kaur, C. & Kapoor, H. C. Anti-oxidant activity and total phenolic content of some Asian vegetables. Int. J. Food Sci. Technol. 37, 153–161 (2002).
  • [10]. Choi, S.-H., Kozukue, N., Kim, H.-J. & Friedman, M. Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps). J. Food Compos. Anal. 50, (2016).
  • [11]. Tarladgis, B. G., Watts, B. M., Younathan, M. T. & Dugan, J. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 44–48 (1960).
  • [12]. IFT. Guidelines for the preparation and review of papers reporting sensory evaluation data. J. Food Sci. 60, 210–211 (1985).
  • [13]. O’Grady, M. N., Monahan, F. J. & Brunton, N. P. Oxymyoglobin oxidation and lipid oxidation in bovine muscle - Mechanistic studies. J. Food Sci. 66, 386–392 (2001).
  • [14]. Tironi, V., Tomás, M. & Añón, M. Lipid and protein changes in chilled sea salmon (Pseudopercis semifasciata): Effect of previous rosemary extract (Rossmarinus officinalis L.) application. Int. J. Food Sci. Technol. 44, 1254–1262 (2009).
  • [15]. Kulås, E. & Ackman, R. G. Different tocopherols and the relationship between two methods for determination of primary oxidation products in fish oil. J. Agric. Food Chem. 49, 1724–1729 (2001).
There are 15 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Research Article
Authors

Recep Palamutoğlu This is me 0000-0002-1168-081X

Cemal Kasnak 0000-0002-8312-7829

Publication Date December 25, 2019
Published in Issue Year 2019 Volume: 7 Issue: 2

Cite

APA Palamutoğlu, R., & Kasnak, C. (2019). Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball. MANAS Journal of Engineering, 7(2), 136-140.
AMA Palamutoğlu R, Kasnak C. Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball. MJEN. December 2019;7(2):136-140.
Chicago Palamutoğlu, Recep, and Cemal Kasnak. “Antioxidant Activity of Galangal Powder and the Effect of Addition on Some Quality Characteristics of Meatball”. MANAS Journal of Engineering 7, no. 2 (December 2019): 136-40.
EndNote Palamutoğlu R, Kasnak C (December 1, 2019) Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball. MANAS Journal of Engineering 7 2 136–140.
IEEE R. Palamutoğlu and C. Kasnak, “Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball”, MJEN, vol. 7, no. 2, pp. 136–140, 2019.
ISNAD Palamutoğlu, Recep - Kasnak, Cemal. “Antioxidant Activity of Galangal Powder and the Effect of Addition on Some Quality Characteristics of Meatball”. MANAS Journal of Engineering 7/2 (December 2019), 136-140.
JAMA Palamutoğlu R, Kasnak C. Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball. MJEN. 2019;7:136–140.
MLA Palamutoğlu, Recep and Cemal Kasnak. “Antioxidant Activity of Galangal Powder and the Effect of Addition on Some Quality Characteristics of Meatball”. MANAS Journal of Engineering, vol. 7, no. 2, 2019, pp. 136-40.
Vancouver Palamutoğlu R, Kasnak C. Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball. MJEN. 2019;7(2):136-40.
 Download Cover Image

Manas Journal of Engineering 

16155