Optimization of Spirulina platensis Incorporation in Coated Beef Meatballs: Impact on Quality Characteristics and Polycyclic Aromatic Hydrocarbon (PAH) Formation
2025
Yagmur Elikucuk | Gulen Yildiz Turp
This study aimed to improve the quality characteristics of coated beef meatballs with Spirulina platensis, optimize its usage level and storage, and reduce the levels of carcinogenic polycyclic aromatic hydrocarbons (PAHs) in the product. Six groups of coated meatball samples were prepared with S. platensis powder at levels of 0.2&ndash:2.3% and 0% (control) and stored at &minus:20 °:C for 102 days. All ratios of S. platensis significantly increased the protein content and reduced the oxidation and all the PAH-compound and &Sigma:PAH4 contents of the samples (p <: 0.05). The sensory characteristics of the samples were improved by higher levels of S. platensis at later periods of storage. Using S. platensis resulted in significant decreases in the &Sigma:PAH4 content of 16.21% and 39.53% in the samples with 1.25% and 2.3%, respectively (p <: 0.05). The recommended solution that ensured the highest level of response optimization, with the highest &ldquo:Desirability&rdquo: among the top five solutions in terms of color (L*, a*, b*), overall acceptance, and flavor, was determined to be the solution with a S. platensis powder usage level of 1.25% and a storage period of 60 days. Consequently, S. platensis, which is considered to be a food of the future, improved the quality characteristics of coated meatballs and reduced their PAH level.
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