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Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs
Korean J. Food Sci. An. 2018;38:530-543
Published online June 30, 2018;  https://doi.org/10.5851/kosfa.2018.38.3.530
© 2018 Korean Society for Food Science of Animal Resources

Muhammed Yusuf Çağlar1,*, Veli Gök2, Oktay Tomar3, and Gökhan Akarca3

1Istanbul Sabahattin Zaim University, Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul, Turkey
2Ahmet Ipek Meat Company, Organized Industrial Site, Afyonkarahisar, Turkey
3Afyon Kocatepe University, Engineering Faculty, Food Engineering Department, Afyonkarahisar, Turkey
Correspondence to: Muhammed Yusuf Çağlar
Istanbul Sabahattin Zaim University, Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul, Turkey
Tel: +90-212-692-97-83
Fax: +90-212-418-68-15
E-mail: yusuf.caglar@izu.edu.tr
Received January 19, 2018; Revised March 31, 2018; Accepted April 5, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p<0.0001). The addition of mustard seeds decreased TBARS value of meatball samples (p<0.0001). Heat treatment of mustard seeds decreased the L*, a* and b* values of meatball samples (p<0.0001). The meatball samples with mustard seeds increased b* value of meatball samples however it decreased a* value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.
Keywords : meatball, mustard seed, Sinapis alba, lipid oxidation, color


August 2018, 38 (4)