Research Article
Year 2019,
Volume: 5 Issue: 2, 56 - 61, 11.12.2019
Abstract
Bu çalışmada köfte hazırlanırken antioksidan etkili ingredient olarak |
Keywords
Supporting Institution
Afyon Kocatepe Üniversitesi BAP Koordinatörlüğü
Project Number
17.SAĞLIKYO.02.
References
- Akcan, T., Estévez, M., Serdaroğlu, M., “Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis”, LWT - Food Science and Technology, 77, 323–331, 2017.
- AOAC, “Official Methods of Analysis. In: 15th Ed. Association of Official Analytical Chemists”, Arlington, VA., 1990.
- Cheah, P. B., Abu Hasim, N. H., “Natural antioxidant extract from galangal (Alpinia galanga) for minced beef”, Journal of the Science of Food and Agriculture, 80(10), 1565–1571, 2000.
- El-Magoli, S.B., Laroia, S., Hansen, P. T. M., “Ultrastructure of low-fat ground beef patties with added whey protein concentrate”, Food Hydrocolloids, 9(4), 291–306, 1995.
- El-Magoli, S. B., Laroia, S., Hansen, P. M. T., “Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate”, Meat Science, 42(2), 179–193, 1996.
- Flaczyk, E., Rudzińska, M., Wasowicz, E., Korczak, J., Amarowicz, R., “Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat”, Food Research International, 39(8), 924–931, 2006.
- Ibrahim, H. Y. I., “Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate”, International Journal of Current Microbiology and Applied Sciences, 4(4), 917–933, 2015.
- IFT., “ Guidelines for the preparation and review of papers reporting sensory evaluation data”, Journal of Food Science, 60, 210–211, 1985.
- Jongjareonrak, A., Benjakul, S., Visessanguan, W., Nagai, T., Tanaka, M. Isolation and characterization of acid and pepsin solubilized collagens from the skin of Brownstripe red snapper (Lutjanus vitta). Food Chemistry, 93, 475–484, 2005.
- Kim, S. K., Wijesekara, I., “ Development and biological activities of marine-derived bioactive peptides: A review” Journal of Functional Foods, 2(1), 1–9, 2010.
- Kılıç, B., Kankaya, T., Ekici, Y. K., Orhan, H., “Effect of textured soy protein on quality characteristics of low fat cooked Kofte (Turkish meatball)”, Journal of Animal and Veterinary Advances, 9(24), 3048–3054, 2010.
- Murphy, E. W., Criner, P. E., Grey, B. C., “Comparison of methods for calculating retentions of nutrients in cooked foods”, Journal of Agricultural and Food Chemistry, (23), 1153–1157, 1975.
- Nam, K. A., You, S. G., Kim, S. M., “Molecular and physical characteristics of squid (Todarodes pacificus) skin collagens and biological properties of their enzymatic hydrolysates”, Journal of Food Science, 73(4), 249–256, 2008.
- Ngo, D. H., Wijesekara, I., Vo, T. S., Van Ta, Q., Kim, S. K., “Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview”, Food Research International, 44(2), 523–529, 2011.
- Palamutoǧlu, R., Sariçoban, C., “The effect of the addition of encapsulated collagen hydrolysate on some quality characteristics of sucuk”, Korean Journal for Food Science of Animal Resources, 36(6), 807-818, 2016.
- Park, P. J., Jung, W. K., Nam, K. S., Shahidi, F., & Kim, S. K., “Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk”, Journal of the American Oil Chemists’ Society, 78, 651–656, 2001.
- Peña-Ramos, E.A., Xiong, Y. L., ”Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties”, Meat Science, 64, 259–263, 2003.
- Sabeena Farvin, K. H., Andersen, L. L., Nielsen, H. H., Jacobsen, C., Jakobsen, G., Johansson, I., Jessen, F., “Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion. Food Chemistry, 149, 326–334, 2014.
- Sakanaka S., Tachibana Y., “Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates”, Food Chemistry, 95, 243–249, 2006.
- Sallam, K. I., Ishioroshi, M., Samejima, K. , “Antioxidant and antimicrobial effects of garlic in chicken sausage”. LWT, (37), 849–855, 2004.
- Singh, P., Benjakul, S., Maqsood, S., Kishimura, H., “Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianodon hypophthalmus)” Food Chemistry, 124(1), 97–105, 2011.
- 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”, International Journal of Food Science and Technology, 44(6), 1254–1262, 2009.
- Ulu, H., “Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs”. Food Chemistry, 87(4), 523–529, 2004.
- Wasswa, J., Tang, J., Gu, X., “Functional Properties of Grass Carp (Ctenopharyngodon idella), Nile Perch (Lates niloticus) and Nile Tilapia (Oreochromis niloticus) Skin Hydrolysates. International Journal of Food Properties, 11(2), 339–350, 2008.
Year 2019,
Volume: 5 Issue: 2, 56 - 61, 11.12.2019
Abstract
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. Meatballs have been stored at 4 °C during storage time (8 days).
Color, thiobarbituric acid (TBA) values, peroxide values (POV), were done in
0., 2., 4., 6., 8., days and also sensorial 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, P2 groups also significantly (p<0.05) low from control and P3
groups. There was no significant difference
were found the sensorial scores of meatballs between the control and treatment
groups.
Keywords
Project Number
17.SAĞLIKYO.02.
References
- Akcan, T., Estévez, M., Serdaroğlu, M., “Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis”, LWT - Food Science and Technology, 77, 323–331, 2017.
- AOAC, “Official Methods of Analysis. In: 15th Ed. Association of Official Analytical Chemists”, Arlington, VA., 1990.
- Cheah, P. B., Abu Hasim, N. H., “Natural antioxidant extract from galangal (Alpinia galanga) for minced beef”, Journal of the Science of Food and Agriculture, 80(10), 1565–1571, 2000.
- El-Magoli, S.B., Laroia, S., Hansen, P. T. M., “Ultrastructure of low-fat ground beef patties with added whey protein concentrate”, Food Hydrocolloids, 9(4), 291–306, 1995.
- El-Magoli, S. B., Laroia, S., Hansen, P. M. T., “Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate”, Meat Science, 42(2), 179–193, 1996.
- Flaczyk, E., Rudzińska, M., Wasowicz, E., Korczak, J., Amarowicz, R., “Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat”, Food Research International, 39(8), 924–931, 2006.
- Ibrahim, H. Y. I., “Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate”, International Journal of Current Microbiology and Applied Sciences, 4(4), 917–933, 2015.
- IFT., “ Guidelines for the preparation and review of papers reporting sensory evaluation data”, Journal of Food Science, 60, 210–211, 1985.
- Jongjareonrak, A., Benjakul, S., Visessanguan, W., Nagai, T., Tanaka, M. Isolation and characterization of acid and pepsin solubilized collagens from the skin of Brownstripe red snapper (Lutjanus vitta). Food Chemistry, 93, 475–484, 2005.
- Kim, S. K., Wijesekara, I., “ Development and biological activities of marine-derived bioactive peptides: A review” Journal of Functional Foods, 2(1), 1–9, 2010.
- Kılıç, B., Kankaya, T., Ekici, Y. K., Orhan, H., “Effect of textured soy protein on quality characteristics of low fat cooked Kofte (Turkish meatball)”, Journal of Animal and Veterinary Advances, 9(24), 3048–3054, 2010.
- Murphy, E. W., Criner, P. E., Grey, B. C., “Comparison of methods for calculating retentions of nutrients in cooked foods”, Journal of Agricultural and Food Chemistry, (23), 1153–1157, 1975.
- Nam, K. A., You, S. G., Kim, S. M., “Molecular and physical characteristics of squid (Todarodes pacificus) skin collagens and biological properties of their enzymatic hydrolysates”, Journal of Food Science, 73(4), 249–256, 2008.
- Ngo, D. H., Wijesekara, I., Vo, T. S., Van Ta, Q., Kim, S. K., “Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview”, Food Research International, 44(2), 523–529, 2011.
- Palamutoǧlu, R., Sariçoban, C., “The effect of the addition of encapsulated collagen hydrolysate on some quality characteristics of sucuk”, Korean Journal for Food Science of Animal Resources, 36(6), 807-818, 2016.
- Park, P. J., Jung, W. K., Nam, K. S., Shahidi, F., & Kim, S. K., “Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk”, Journal of the American Oil Chemists’ Society, 78, 651–656, 2001.
- Peña-Ramos, E.A., Xiong, Y. L., ”Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties”, Meat Science, 64, 259–263, 2003.
- Sabeena Farvin, K. H., Andersen, L. L., Nielsen, H. H., Jacobsen, C., Jakobsen, G., Johansson, I., Jessen, F., “Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion. Food Chemistry, 149, 326–334, 2014.
- Sakanaka S., Tachibana Y., “Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates”, Food Chemistry, 95, 243–249, 2006.
- Sallam, K. I., Ishioroshi, M., Samejima, K. , “Antioxidant and antimicrobial effects of garlic in chicken sausage”. LWT, (37), 849–855, 2004.
- Singh, P., Benjakul, S., Maqsood, S., Kishimura, H., “Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianodon hypophthalmus)” Food Chemistry, 124(1), 97–105, 2011.
- 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”, International Journal of Food Science and Technology, 44(6), 1254–1262, 2009.
- Ulu, H., “Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs”. Food Chemistry, 87(4), 523–529, 2004.
- Wasswa, J., Tang, J., Gu, X., “Functional Properties of Grass Carp (Ctenopharyngodon idella), Nile Perch (Lates niloticus) and Nile Tilapia (Oreochromis niloticus) Skin Hydrolysates. International Journal of Food Properties, 11(2), 339–350, 2008.
There are 24 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Engineering |
| Journal Section | Journals |
| Authors | |
| Project Number | 17.SAĞLIKYO.02. |
| Publication Date | December 11, 2019 |
| Published in Issue | Year 2019 Volume: 5 Issue: 2 |
Cite
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