DEVELOPMENT OF CORN COB BASED EDIBLE FILM COATINGS AND INVESTIGATION OF THE EFFECT ON THE SHELF LIFE OF MEATS
Project no. 29575 · Status: Kapanmış (Yayın bekleniyor) · 2023
Summary
<p>In this thesis, it was aimed to use corn cob extract as a coating material for lamb meat. Quercetin was added to the film to give it an antioxidant effect. For this purpose, an edible film was prepared from corn cob extract, and lamb meat samples were coated with this film solution. The changes in the quality characteristics of the meat during a 10-day storage period were determined. In the first stage of the study, the properties of the edible films obtained using corn cob extract were characterized, including film thickness (0.200–0.224 mm), moisture content (25.37–31.93%), water solubility (12.27–26.87%), water vapor permeability (9.53–5.36 g/m.Pa.s × 10⁻¹¹), antioxidant activity using the DPPH method (0.02–0.17 g trolox/100 g DM) and ABTS method (1344.85–13765.94 μM trolox/g DM), as well as total phenolic content (TPC, 1.54–2.77 mg GAE/100 g DM). It was determined that the water vapor permeability and elongation values of the KMKB film were lower than those of the MKB film, while the moisture content, water solubility, antioxidant activity, TPC, and tensile strength of the KMKB edible film were higher compared to the MKB edible film. In the second stage of the study, the quality characteristics of meat samples coated with the film solution were examined during 10 days of storage. During storage, moisture, pH, fat, peroxide, TBA (thiobarbituric acid), color values and microbiological properties were characterized, and the results were statistically evaluated. On the 10th day of storage, the peroxide and TBA results of meat samples coated with KMKB edible film were found to be higher than those of samples coated with MKB edible film. The L, b, and BI values of meat samples coated with MKB edible film were higher, whereas the a value was lower compared to those coated with KMKB edible film.</p>