Üzüm Çekirdeği Tozunun Çiğ ve Pişmiş Dana Eti Köftelerde Antioksidan Kapasite ve Lipit Oksidasyonuna Etkisi

Abstract

Arslan, M. The Effect of Grape Seed Powder on Antioxidant Capacity and Lipid Oxidation in Raw and Cooked Meatballs, Hacettepe University Graduate School Health Sciences Nutrition and Dietetics Doctor of Philosophy Thesis, Ankara, 2019. The aim of this study was to determine the effects of molasses by product grape seed powder on the antioxidant capacity and lipid oxidation of raw and cooked beef meatballs. Grape seeds obtained from a local producer were dried and added into minced beef with %21.97 ± 1.93 fat in different ratios (0%, 4% and 8%) after grounded. Raw meatball were stored at +4 °C for 3 days and cooked meatball were stored at -20 °C for 30 days. Total phenolic analysis in grape seeds, fat, pH and moisture analysis in ground beef and moisture, pH, total antioxidant capacity (TAC) and thiobarbituric acid reactive substances (TBARS) analysis in raw and cooked beef meatballs were performed. Additionaly, cooking efficiency was calculated and sensory analysis was performed in cooked meatballs. It was found that, the same storage days the mean moisture, pH, and TBARS values of grape seed powder added raw and cooked meatballs were lower and TAK values of them were higher than those without grape seed powder (p<0.05). It was determined that grape seed powder ratio added to raw and cooked meatballs was correlated negatively with the moisture content, pH and TBARS values of the meatballs, and positively with cooking efficiency and TAK values of the meatballs (p<0.001). During storage period, moisture and TAK values of raw and cooked meatballs without grape seed powder decreased and TBARS values increased. (p<0.05). All raw meatballs have similar pH values at different storage days (p>0.05) and cooked meatballs without grape seed powder have lower pH values at the end of storage than the initial pH values (p<0.001). Cooked meatballs with grape seed powder have higher cooking efficiency than meatballs without grape seed powder (p<0.001). The appearance, flavor, texture and general acceptance scores of the cooked meatballs with different grape seed powder ratio were similar (p>0.05). In this study; It was concluded that the addition of 4% grape seed powder to raw and cooked beef meatballs is more suitable for increasing antioxidant capacity, preventing lipid oxidation and not negatively affecting the sensory properties of cooked meatballs. However, more comprehensive studies are needed for the use of grape seed powder as a natural antioxidant in meat and meat products.

Keywords: Natural antioxidants, grape seed powder, lipid oxidation, total antioxidant capacity