The Effect of Purple Carrot Powder on the Microbiological and Physicochemical Properties of Vacuum-Packed Meatballs During Storage (4°C)
2025
Emel Kaynakçı
The aim of this study is to determine the microbiological and physicochemical properties of vacuum-packed meatball samples prepared with aqueous solutions of purple carrot powder (MHT) at two concentrations%253A 5 g (mh5) and 10 g (mh10) in 50 ml, stored at refrigerator temperature (4°C) for 7 days. The total phenolic content of MHT, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and disk diffusion analyses against various pathogens were performed. The total aerobic mesophilic bacteria (TAMB), yeast-mold, and Staphylococcus aureus counts, internal and external color (L*, a*, b*), pH, thiobarbituric acid reactive substances (TBARS), and water holding capacity (WHC) of meatballs with and without PCP were analyzed during storage. No significant effect of PCP on TAMB, yeast-mold, and S. aureus was observed during storage. The total phenolic content of MHT was found to be 602.2±2.33 mg%252F100ml gallic acid equivalent (GAE%252F100ml), and the DPPH activity was 151.43±3.06 mg%252F100ml. On storage days 0, 2, and 7, no significant differences were observed in TBARS values among the groups, whereas on day 4, the TBARS values of the mh5 and mh10 groups were found to be lower compared to the control group (P < 0.05). The L*, a*, and b* values (internal and external), WHC, and pH values (except for day 4 in the mh5 group) showed no significant changes during storage.
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