ÇEMEN EKSTRAKTI VE TİMOL İÇEREN FİLMLERLE KAPLANAN KÖFTELERİN BAZI KALİTE ÖZELLİKLERİNİN İNCELENMESİ

Bu çalışmada %0.5 ve %1 çemen ekstraktı (Ç0.5 ve Ç1) ile %0.5 ve %1 timol (T0.5 ve T1) içeren çözeltiler ile kaplanan köfte örneklerinin 4°C’de 10 günlük depolama süresi boyunca belirli aralıklarla nem, pH, TBARS ve renk analizleri yapılarak, örnekler birbirleriyle ve kaplama yapılmayan köfte (Kontrol 1) ve antioksidan özellikli katkı içermeyen çözeltiyle kaplanan köfte (Kontrol 2) örnekleriyle karşılaştırılmıştır. Çalışmada, kaplama çözeltilerindeki toplam fenolik madde ve antioksidan aktivite miktarları da belirlenmiştir. Tüm örneklerde pH değerinin depolama boyunca arttığı gözlemlenmiştir (P <0.05). Köftelerin TBARS değerlerinin depolama süresince arttığı (P <0.05), depolamanın sonunda Ç1, T0.5 ve T1’in diğer örneklere göre daha az oksidasyona uğradığı belirlenmiştir (P <0.05). L*, a* ve b* açısından depolamanın başında örnekler arası farklılık görülmediği (P>0.05), sonunda ise T1 örneğinin L* değerinin kontrole göre daha düşük (P <0.05), diğer örneklerle ise benzer olduğu belirlenmiştir (P >0.05). Çalışma sonucunda timol ilave edilen çözeltilerle kaplanan köftelerin depolamada daha dayanıklı olduğu, bunu çemen ektraktı içeren çözeltiyle kaplanan ürünlerin izlediği belirlenmiştir.

Anahtar Kelimeler:

Çemen ekstraktı, timol, yenilebilir kaplama (film), köfte

EVALUATION OF SOME QUALITY CHARACTERISTICS OF THE PATTIES COATED WITH FILMS INCLUDING FENUGREEK EXTRACT AND THYMOL

In this study, moisture, pH, TBARS and colour analysis of beef patties coated with solutions including 0.5% and 1% fenugreek extract (Ç0.5 and Ç1) and 0.5% and 1% thymol (T0.5 and T1) were conducted at certain time intervals during storage at 4°C for 10 days and the treatments were compared to each other and also to uncoated patty (control 1) and coated patty without antioxidant (control 2). In the study, total phenolic content and antioxidant activity of the coating solutions were also determined. It was observed that pH values of all the treatments increased during storage (P <0.05). TBARS values increased (P <0.05) over time and it was found that Ç1, T0.5 and T1 had lower values than the others in terms of oxidation at the end of storage (P <0.05). No significant differences were observed among the L*, a* and b* values of the treatments at the beginning of storage (p>0.05), however in the end, L* value of T1 was lower than control, but similar to others (p>0.05). Consequently, the patties coated with solutions including thymol were more resistant to quality deterioration than others and the patties treated with encapsulated fenugreek extract were found to be the second most resistant.

Keywords:

Fenugreek extract, thymol, edible coating (film), patty,

PDF

___

Azarakhsh N, Osman A, Ghazali HM, Tan CP, Adzahan NM. 2014. Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biol Tec, 88: 1–7.
Tapia MS, Rojas-Graü MA, Carmona A, Rodríguez FJ, Soliva-Fortuny R, Martin-Belloso O. 2008. Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocoll, 22: 1493–1503.
Song Y, Liu L, Shen H, You J, Luo Y. 2011. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control, 22: 608-615.
Guerreiro AC, Gago CML, Faleiro ML, Miguel MGC, Antunes MDC. 2015. The effect of alginate-based edible coatings enriched with essential oils constituents on Arbutus unedo L. fresh fruit storage. Postharvest Biol Tec, 100: 226–233.
Rojas-Graü MA, Raybaudi-Massilia RM, Soliva-Fortuny RC, Avena-Bustillos RJ, McHugh TH, Martín-Belloso O. 2007. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biol Tec, 45: 254–264.
Lu F, Liu D, Ye X, Wei Y, Liu F. 2009. Alginate–calcium coating incorporating nisinand EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4˚C. J Sci Food Agric, 89: 848–854.
Lu F, Ding Y, Ye X, Liu D. 2010. Cinnamon and nisin in alginate-calcium coating maintain quality of fresh northern snakehead fish fillets. LWT - Food Sci Technol, 43: 1331-1335.
Chidanandaiah, Keshri RC, Sanyal MK. 2009. Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4±1˚C) storage. J Muscle Foods, 20: 275-292.
De'Nobili MD, Soria M, Martinefski MR, Tripodi VP, Fissore EN, Rojas AM. 2016. Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation. J Food Eng, 175: 1-7.
Benayad Z, Gómez-Cordovés C, Es-Safi NE. 2014. Identification and quantification of flavonoid glycosides from fenugreek (Trigonella foenum-graecum) germinated seeds by LC–DAD–ESI/MS analysis. J Food Compos Anal, 35: 21–29.
Belguith-Hadriche O, Bouaziz M, Jamoussi K, Simmonds MSJ, El Feki A, Makni-Ayedi F. 2013. Comparative study on hypocholesterolemic and antioxidant activities of various extracts of fenugreek seeds. Food Chem, 138: 1448–1453.
Kenny O, Smyth TJ, Hewage CM, Brunton NP. 2013. Antioxidant properties and quantitative UPLC-MS analysis of phenolic compounds from extracts of fenugreek (Trigonella foenum-graecum) seeds and bitter melon (Momordica charantia) fruit. Food Chem, 141: 4295–4302.
Bogdanovic A, Tadic V, Ristic M, Petrovic S, Skala D. 2016. Optimization of supercritical CO2 extraction of fenugreek seed (Trigonella foenum-graecum L.) and calculating of extracts solubility. J Supercrit Fluid, 117: 297–307.
Kavoosi G, Dadfar SMM, Purfard AM. 2013. Mechanical, physical, antioxidant, and antimicrobial properties of gelatin films incorporated with thymol for potential use as nano wound dressing. J Food Sci, 78 (2): E244-E250.
Marchese A, Erdogan Orhan I, Daglia M, Barbieri R, Di Lorenzo A, Nabavi SF, Gortzi O, Izadi M, Nabavi SM. 2016. Antibacterial and antifungal activities of thymol: A brief review of the literature. Food Chem, 210: 402–414.
Llana-Ruiz-Cabello M, Gutiérrez-Praena D, Puerto M, Pichardo S, Jos Á, Cameán AM. 2015. In vitro pro-oxidant/antioxidant role of carvacrol, thymol and their mixture in the intestinal Caco-2 cell line. Toxicol in Vitro, 29: 647–656.
Ramos M, Beltrán A, Peltzer M, Valente AJM, del Carmen Garrigós M. 2014. Release and antioxidant activity of carvacrol and thymol from polypropylene active packaging films. LWT - Food Sci Technol, 58: 470-477.
Barut Uyar B, Gezmen-Karadağ M, Şanlıer N, Günyel S. 2013. Toplumumuzda sıklıkla kullanılan bazı bitkilerin toplam fenolik madde miktarlarının saptanması. Gıda, 38 (1): 23-29.
Siripatrawan U, Harte BR. 2010. Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocoll, 24: 770-775.
AOAC - Association of Official Analytical Chemists. (1990). Official methods of analysis of the AOAC., Washington, USA.
Vural H ve Öztan A. 1996. Et ve ürünleri kalite kontrol laboratuvarı uygulama klavuzu. Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları No:36, Ankara, Türkiye, 236s.
Ulu H. 2004. Evaluating of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products. Meat Sci, 67: 683-687.
Ilhak OI, Guran HS. 2014. Combined antimicrobial effect of thymol and sodium lactate against Listeria monocytogenes and Salmonella typhimurium in fish patty. J Food Safety, 34: 211-217.
Hettiarachchy NS, Glenn KC, Gnanasambandam R, Johnson MG. 1996. Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties. J Food Sci, 61 (3): 516-519.