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Meatballs are known to be one of the foodstuffs most sensitive to microbiological deterioration due to their physical and chemical properties. Meat and meat products are known to be the leading sources of foodrelated diseases. Nisin and natamycin are natural additives which are known for their activities in the inhibition of microorganisms. In this study, an evaluation was made of the effects of nisin and natamycin on the properties of meatballs and the possibilities for use of these natural antimicrobials in meatballs were investigated. Chemical, microbiological and sensory analyses to determine quality were applied to meatball samples which included these natural antimicrobials at different ratios. Moisture, crispness, fat content, pH, total aerobic mesophilic bacteria count and sensory values of the meatball samples which included 0, 2.5 and 5 g nisin/kg and 0, 2.5 and 5 g natamycin/kg were analysed at 0 th , 5 th , 10 th and 15 th days, and changes in the product structure were recorded. The sensory properties of the meatballs were moisture, crispness, strange taste and odour, colour, flavour and overall taste. Multi-criteria decision-making techniques, SAW and TOPSIS tests were performed for the sensory analysis. The results showed that the acceptable consumption period of meatballs which included these antimicrobials was increased. According to the sensory analyses the most preferred meatball sample was that which included 5 g nisin.

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The green synthesis method of nanoparticles using plant extracts attracts great attention as a reliable, low-cost, sustainable, environmentally friendly protocol that prevents or minimizes waste generation. In this study, Punica granatum peel extract was used as the reducing plant material and zinc acetate dihydrate (Zn (CH3COO)2. 2H2O) solution was used as the starting metal. In the synthesis, optimum conditions were determined by UV visible spectroscopy using different metal ion concentrations, plant extract amount, temperature, and pH parameters. For characterization of ZnONPs synthesized at optimum conditions, Scanning Electron Microscopy (SEM), Energy Dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), Fourier Transform Infrared spectroscopy (FTIR), Dynamic Light Scattering (DLS), Zeta potential and Atomic Force Microscope (AFM) analyzes were made. It has been determined that the synthesized ZnONPs are spherical, have good stability, high purity, and nanoscale. The free radical scavenging capacity of biosynthesized ZnONPs was evaluated by DPPH analysis with different concentrations. The IC50 value was determined as 250µg ml-1.