Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs

Caglar M. Y., Gok V., TOMAR O., Akarca G.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, vol.38, no.3, pp.530-543, 2018 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 3
  • Publication Date: 2018
  • Doi Number: 10.5851/kosfa.2018.38.3.530
  • Journal Name: KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.530-543
  • Keywords: meatball, mustard seed, Sinapis alba, lipid oxidation, color, DRY-FERMENTED SAUSAGE, NATURAL ANTIOXIDANTS, ALLYL ISOTHIOCYANATE, CHICKEN BREASTS, COLI O157-H7, EXTRACTS, ACID, BEEF, MEAT, INHIBITION
  • Kocaeli University Affiliated: No

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.