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

Authors : Huri İLYASOĞLU

Pages : 73-76

Doi:10.3906/vet-1301-39

View : 17 | Download : 10

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The aim of this study was to learn the usage ability of rosehip seed powder insert ignore into journalissuearticles values(RSP); as an antioxidant agent to prevent lipid oxidation in raw and cooked meatballs during refrigerated storage. For this purpose, 4 different formulations insert ignore into journalissuearticles values(without RSP and with 1%, 2%, and 4% RSP); were prepared. Thiobarbituric acid reactive substances insert ignore into journalissuearticles values(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.
Keywords : Key words Antioxidant, lipid oxidation, meatball, rosehip seed powder