ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS

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

KÖFTELERE BALIK KOLLAJEN HİDROLİZATI İLAVESİNİN ANTİOKSİDAN ETKİSİ

Bu çalışmada köftehazırlanırken antioksidan etkili ingredient olarak ticari balık kollajen hidrolizatları kullanılmıştır. Köfteler farklı oranlarında hidrolizat ilavesi (etin %1’i (P1), %2’si (P2), %3’ü (P3) oranında)bütillendirilmiş hidroksitoluen(BHT) ilaveli grup ve kontrol grubu(C)olarak hazırlanmıştır. Köfteler depolama süresi (8 gün) boyunca 4 °C’de muhafaza edilmişlerdir. Renk, tiyobarbütirik asit (TBA) değeri, peroksit (POV) değerianalizleri 0.,2., 4., 6., 8. günlerde yapılmıştır ve aynı zamanda duyusal analizler depolamanın başlangıcında gerçekleştirilmiştir. P1 grubunun istatistiki olarak önemli ölçüde (p

Kaynakça

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