Investigation of the effects of using dried koruk (Vitis vinifera L.) pomace in meatball production on formation of hca and shelf life of the product

In this research, it was aimed to determine the effects of using dried koruk pomace in the production of beef meatballs in different concentrations (0, 1, 1.5 and 2%) on some physical, chemical, toxicological, microbiological and sensory properties of the product during storage at -18ºC for 6 months. For this purpose, proximate composition, pH analysis, cooking characteristics (cooking yield, moisture retention, fat retention, change in thickness and diameter), texture profile, color measurement, TBARS analysis, heterocyclic aromatic amines (HCA) (IQ, MeIQx, 4,8DiMeIQx, PhIP, norharman and harman) detection, enumeration of TMAB, TPAB, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB) and sensory evaluation was performed. It was found that koruk pomace positively affected all cooking characteristics while decreasing the pH values and increasing the hardness property of meatballs. Dried koruk pomace efficiently slowed down the oxidation during storage of meatballs and reduced all HCA components formed after cooking of meatballs. Usage of dried koruk pomace did not affect the TMAB, TPAB, Enterobacteriaceae and LAB counts of samples, while the counts of Pseudomonas spp. were reduced. At the end of the storage, all sensory evaluation scores of the samples, containing dried koruk pomace were maintained at a high level in these samples.