ÇEMEN EKSTRAKTI VE TİMOL İÇEREN FİLMLERLE KAPLANAN KÖFTELERİN BAZI KALİTE ÖZELLİKLERİNİN İNCELENMESİ

Year 2017, Volume: 42 Issue: 4, 364 - 371, 06.04.2017

Emin Burçin Özvural

Abstract

Bu çalışmada %0.5 ve %1 çemen ekstraktı (Ç0.5 ve Ç1)
ile %0.5 ve %1 timol (T0.5 ve T1) içeren çözeltiler ile kaplanan köfte örneklerinin
4°C’de 10 günlük depolama süresi boyunca belirli aralıklarla nem, pH, TBARS ve
renk analizleri yapılarak, örnekler birbirleriyle ve kaplama yapılmayan köfte
(Kontrol 1) ve antioksidan özellikli katkı içermeyen çözeltiyle kaplanan köfte
(Kontrol 2) örnekleriyle karşılaştırılmıştır. Çalışmada, kaplama
çözeltilerindeki toplam fenolik madde ve antioksidan aktivite miktarları da
belirlenmiştir. Tüm örneklerde pH değerinin depolama boyunca arttığı
gözlemlenmiştir (P <0.05).
Köftelerin TBARS değerlerinin depolama süresince arttığı (P <0.05), depolamanın sonunda Ç1, T0.5 ve T1’in diğer örneklere
göre daha az oksidasyona uğradığı belirlenmiştir (P <0.05). L*, a* ve b* açısından depolamanın başında örnekler
arası farklılık görülmediği (P>0.05),
sonunda ise T1 örneğinin L* değerinin kontrole göre daha düşük (P <0.05), diğer örneklerle ise benzer
olduğu belirlenmiştir (P >0.05).
Çalışma sonucunda timol ilave edilen çözeltilerle kaplanan köftelerin
depolamada daha dayanıklı olduğu, bunu çemen ektraktı içeren çözeltiyle
kaplanan ürünlerin izlediği belirlenmiştir.

Keywords

Çemen ekstraktı, timol, yenilebilir kaplama (film), köfte

EVALUATION OF SOME QUALITY CHARACTERISTICS OF THE PATTIES COATED WITH FILMS INCLUDING FENUGREEK EXTRACT AND THYMOL

Abstract

In this study, moisture,
pH, TBARS and colour analysis of beef patties coated with solutions including 0.5%
and 1% fenugreek extract (Ç0.5 and Ç1) and 0.5% and 1% thymol (T0.5 and T1) were conducted at certain time intervals during storage at 4°C for 10 days and the treatments were compared
to each other and also to uncoated patty (control 1) and coated patty without
antioxidant (control 2). In the study, total phenolic content and antioxidant
activity of the coating solutions were also determined. It was observed that pH
values of all the treatments increased during storage (P <0.05). TBARS values increased (P <0.05) over time and it was found that Ç1, T0.5 and T1 had lower values than the others in terms of
oxidation at the end of storage (P <0.05).
No significant differences were observed among the L*, a* and b* values of the
treatments at the beginning of storage (p>0.05), however in the end, L*
value of T1 was lower than control, but similar to others (p>0.05).
Consequently, the patties coated with solutions including thymol were more
resistant to quality deterioration than others and the patties treated with
encapsulated fenugreek extract were found to be the second most resistant.   

Keywords

Fenugreek extract, thymol, edible coating (film), patty

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