Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball
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In this research, the effect of dried galangal powder addition (% 0.1, % 0.25, % 0.5 w/w) on oxidative stability as measured by thiobarbituric acid-reactive substances (TBA) and conjugated diene of meatballs were investigated at different days (Day 0, 3, 7). There was no significant difference were found between the TBA values of control and BHT added samples at the end of the storage but significant difference (p<0.05) were found the galangal added samples. The lowest TBA value observed at % 0.5 galangal powder added samples (0.2 mg malonaldehyde/ kg meat sample). When the conjugated dienes results were examined, it was determined that the highest value was obtained at % 0.5 galangal powder added group (0.0273 µmole/mg meat) and there was no significant difference (p>0.05) were found between the other galangal powder added samples. There was a significant difference (p<0.01) was found between the % 0.5 galangal added and control or BHT added samples (0.0151 and 0.017 µmole/mg meat respectively). Also color analysis and sensorial evaluations of the meatball samples were done.