THE EFFECTS OF USING SPIRULINA PLATENSIS POWDER IN COATED BEEF MEATBALL PRODUCTION ON SOME PRODUCTS PROPERTIES
Project no. 28425 · Status: Kapanmış · 2023
Summary
<p>In this study, it was aimed to investigate the effects of using Spirulina platensis powder in the production of coated beef meatball on the reduction of healththreatening polycyclic aromatic hydrocarbon (PAH) compounds formed during cooking and on some physical, chemical, and sensory properties of the product. For this purpose, six groups of coated meatball samples were prepared, with S. Platensis powder added to the meatball formulation at rates of 0.2%, 0.5%, 1.25%, 2%, and 2.3% for five sample groups, while one group was kept as the control group. Sample groups were stored at -18°C for 102 days. Proximate composition (moisture, fat, ash, and protein), pH, color measurement, texture profile, TBARS, PAH and sensory evaluation analyses were conducted on the beef meatball samples. The Response Surface Methodology was used to optimize the usage rate of S. Platensis powder as an additive and the storage duration of the samples. All response values were evaluated together using the Design-Expert program. As a result of the use of S.platensis powder, oxidation development and formation of PAH compunds in the samples decresed significantly (P<0.05). The lowest PAH values were detected in the sample groups with the highest levels of S. Platensis powder (2% and 2.3%) (P<0.05). The addition of S. Platensis powder did not cause a significant difference between the sensory evaluation scores of the appearance and color characteristics of the samples (P>0.05).The recommended solution that ensures the highest level of response optimization, with the highest "Desirability" among the top 5 solutions in terms of color (L*, a*, b*) (R1, R2, R3), overall acceptance (R4), and flavor (R5), is determined to be a S. Platensis powder usage rate of 1.25% and a storage period of 60 days.</p>