Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball

Authors : Recep PALAMUTOĞLU, Cemal KASNAK

Pages : 136-140

View : 41 | Download : 10

Publication Date : 2019-12-25

Article Type : Research Paper

Abstract :In this research, the effect of dried galangal powder addition insert ignore into journalissuearticles values(% 0,01, % 0,25, % 0,5 w/w); on oxidative stability as measured by thiobarbituric acid-reactive substances insert ignore into journalissuearticles values(TBA); and conjugated diene of meatballs were investigated at different days insert ignore into journalissuearticles values(Day 0, 3, 7);. There was no significant difference were found between the TBA values of control and BHT added samples but significant difference insert ignore into journalissuearticles values(p<0.05); were found the galangal added samples.  The lowest TBA value observed at % 0.5 galangal powder added samples insert ignore into journalissuearticles values(0.2 mg malonaldehyde/ kg meat sample);. When the conjugated dienes results were examined, it was determined that the highest value was obtained at % 0,5 galangal powder added group insert ignore into journalissuearticles values(0.0273 µmole/mg meat); and there was no significant difference insert ignore into journalissuearticles values(p>0.05); were found between galangal powder added samples, but there was a significant difference insert ignore into journalissuearticles values(p<0.01); were found  between control and BHT added samples insert ignore into journalissuearticles values(0.0151 and 0.017 µmole/mg meat respectively);.
Keywords : Conjugated dienes, Galangal powder, Meatball

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