Köftelere Balik Kollajen Hi̇droli̇zati İlavesi̇ni̇n Anti̇oksi̇dan Etki̇si̇

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 (C). 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.

The Effect of Adding Green Spinach Flour (Amaranthus tricolor) on Chicken Liver Nuggets in Terms of Yield Quality, Organoleptic Preference, and Color Using a Color Reader

“…The treatment P1 (with the addition of 5%) obtained the highest average value of yellowness degree (b*) (21.77 ± 4.55) and the lowest average was P3 (with the addition of 15%) value (18.85 ± 1.82). Comparable to the research by Palamutoǧlu et al [27] on the addition of spinach in traditional Turkish sucuk or sausage products showed a decrease in the addition of 10% and 30% treatment, namely 19.43 ± 1.82 to 16.99 ± 2.31 in the study. It states that the higher the addition of green spinach (Amaranthus tricolor) will decrease the value of L* and b*.…”