Doğal bir antimikrobiyel ve antioksidan olan propolisin köfte üretiminde kullanımı
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Dosyalar
Tarih
2021
Yazarlar
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Yayıncı
Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Propolis, arılar tarafından üretilen, sağlık açısından pek çok yararı (antimikrobiyal, antibakteriyel, antioksidan vb.) olan doğal bir maddedir. Fakat bu ürün günümüzde yeterince değerlendirilmemektedir. Bu çalışma doğal bir antimikrobiyal ve antioksidan olan propolisin köfte üretiminde kullanım olanaklarının belirlenmesi amacıyla yapılmıştır. Bu amaçla propolis ekstraktı köfte formülasyonuna farklı oranlarda (% 0.1, % 0.3, % 0.5, % 1) ilave edilmiştir. Çalışmada çiğ haldeki kontrol grubu ve propolis katkılı köftelere kimyasal (pH, TBA, Toplam Fenolik Madde, DPPH ve ABTS), fiziksel (Su aktivitesi ve renk analizi), mikrobiyolojik ve duyusal değerlendirme analizi uygulanmış ve sonuçları değerlendirilmiştir. Propolis katkısı köfte numunelerinin mikrobiyolojik özellikleri üzerinde anlamlı bir değişiklik meydana getirmezken (p>0.05), propolis miktarı ile paralel olacak şekilde TBA değerlerini azalttığı, Toplam fenolik madde (TFM), DPPH ve ABTS değerlerini önemli ölçüde arttırdığı görülmüştür. En düşük TBA değeri 1,4 mg MA/kg ile % 0,5 PKK grubunda, en yüksek TFM değeri 789,3 mg GAE/ kg ile % 1 PKK grubunda, en yüksek DPPH değeri 532,46 µM Trolox/kg ile % 1 PKK grubunda, en yüksek ABTS değeri ise 850,25 ile yine % 1 PKK grubunda görülmüştür. Propolis ilavesinin köftelerde genel olarak lipit oksidasyonunu geciktirdiği, antioksidan aktiviteyi arttırdığı belirlenmiştir. Bu veriler ışığında köftelerin orijinal yapısı değiştirilmeden belirli oranlarda propolis ilavesi yapılarak kullanılabileceği düşünülmüştür. Böylece sağlık açısından daha faydalı bir fonksiyonel ürün meydana geleceği görülmüştür. Kıymetli bir antioksidan olan propolisin farklı ürünler üzerinde kullanımı ile ilgili çalışmalar yapılması, yeni ve daha fazla sayıda fonksiyonel ürün tasarlanması önerilmektedir.
Propolis is a natural substance produced by bees and has many health benefits (antimicrobial, antibacterial, antioxidant, etc.). However, this product is not evaluated enough today. This study was carried out to determine the possibilities of using propolis, which is a natural antimicrobial and antioxidant, in the production of meatballs. For this purpose, propolis extract was added to the meatball formulation at different rates (0.1%, 0.3%, 0.5%, 1%). In the study, the chemical (pH, TBA, T PS, DPPH and ABTS), physical (Color, Water activity), microbiological and sensory properties of the raw control group and propolis added meatballs were examined and the results were evaluated. While propolis additive did not cause a significant change on the microbiological properties of meatball samples (p>0.05), it was observed that it decreased TBA values in parallel with the amount of propolis, and increased the total phenolic substance (TFM), DPPH and ABTS values significantly. The lowest TBA value was 1,4 mg MA/kg in 0.5% PKK group, the highest TFM value was 789.3 mg GAE/kg in 1% PKK group, the highest DPPH value was 532.46 µM Trolox/kg In the 1% PKK group, the highest ABTS value was 850.25, again in the 1% PKK group. It was determined that the addition of propolis generally delayed lipid oxidation in meatballs and increased antioxidant activity. Based on these data, it was thought that the meatballs could be used by adding propolis at certain rates without changing the original structure. Thus, it has been seen that a more beneficial functional product will be formed in terms of health. It is recommended to carry out studies on the use of propolis, a valuable antioxidant, on different products, and to design new and more functional products.
Propolis is a natural substance produced by bees and has many health benefits (antimicrobial, antibacterial, antioxidant, etc.). However, this product is not evaluated enough today. This study was carried out to determine the possibilities of using propolis, which is a natural antimicrobial and antioxidant, in the production of meatballs. For this purpose, propolis extract was added to the meatball formulation at different rates (0.1%, 0.3%, 0.5%, 1%). In the study, the chemical (pH, TBA, T PS, DPPH and ABTS), physical (Color, Water activity), microbiological and sensory properties of the raw control group and propolis added meatballs were examined and the results were evaluated. While propolis additive did not cause a significant change on the microbiological properties of meatball samples (p>0.05), it was observed that it decreased TBA values in parallel with the amount of propolis, and increased the total phenolic substance (TFM), DPPH and ABTS values significantly. The lowest TBA value was 1,4 mg MA/kg in 0.5% PKK group, the highest TFM value was 789.3 mg GAE/kg in 1% PKK group, the highest DPPH value was 532.46 µM Trolox/kg In the 1% PKK group, the highest ABTS value was 850.25, again in the 1% PKK group. It was determined that the addition of propolis generally delayed lipid oxidation in meatballs and increased antioxidant activity. Based on these data, it was thought that the meatballs could be used by adding propolis at certain rates without changing the original structure. Thus, it has been seen that a more beneficial functional product will be formed in terms of health. It is recommended to carry out studies on the use of propolis, a valuable antioxidant, on different products, and to design new and more functional products.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
