Turkish Journal of Veterinary and Animal Sciences

Turkish Journal of Veterinary and Animal Sciences

Antioxidant effect of rosehip seed powder in raw and cooked meatballs during refrigerated storage

Yazarlar: Huri İLYASOĞLU

Cilt 38 , Sayı 1 , 2014 , Sayfalar 73 - 76

Konular:-

DOI:10.3906/vet-1301-39

Anahtar Kelimeler:Key words: Antioxidant,Lipid oxidation,Meatball,Rosehip seed powder

Özet: The aim of this study was to learn the usage ability of rosehip seed powder (RSP) as an antioxidant agent to prevent lipid oxidation in raw and cooked meatballs during refrigerated storage. For this purpose, 4 different formulations (without RSP and with 1%, 2%, and 4% RSP) were prepared. Thiobarbituric acid reactive substances (TBARS) values of the raw and cooked meatballs were determined at 0, 3, 6, 9, and 12 days of storage. Both the raw and the cooked meatballs containing 2% RSP had lower TBARS values at the end of storage compared to the control meatballs. Moreover, the difference in sensorial properties between the cooked control sample and cooked RSP-added test samples was not significant. These results indicated that RSP may be utilized as a natural antioxidant in cooked meatballs.

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@article{2014, title={Antioxidant effect of rosehip seed powder in raw and cooked meatballs during refrigerated storage}, volume={38}, number={1}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Huri İLYASOĞLU}, year={2014}, pages={73–76} }
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Huri İLYASOĞLU. (2014). Antioxidant effect of rosehip seed powder in raw and cooked meatballs during refrigerated storage (Vol. 38, pp. 73–76). Vol. 38, pp. 73–76. Turkish Journal of Veterinary and Animal Sciences.
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Huri İLYASOĞLU. Antioxidant Effect of Rosehip Seed Powder in Raw and Cooked Meatballs during Refrigerated Storage. no. 1, Turkish Journal of Veterinary and Animal Sciences, 2014, pp. 73–76.
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