Determination of the effect of ground black cumin on some quality characteristics of meatballs

In this research, ground black cumin seeds on some quality characteristics of the meatballs were investigated. In study black cumin seed-free group control samples (S0), the 35 ° C for 30 minutes by applying heat treatment ground black cumin seed 0.5% (S1), 1.0% (S2) and 2.5% (Q3) ratios and 60 ° C. applying heat treatment at 30 min and 0.5% for ground black cumin seed (S4), 1.0% (S5) and 2.5% (S6) ratios were prepared using seven different groups of meatballs. According to the analysis, samples patties during storage at refrigerator temperature values ​​between 0.53 and 0.98 mg TBA malonaldehyde / kg sample was determined to be between. Highest antioxidant activity showed S3 and S6. During storage of meatballs samples for water activity (aw) values ​​ranged from 0.949 to 0.918. General acceptance criteria for the highest score by 0.5% in the black seed has been added to the meatballs. Generally all patties 10th day of storage in the case of pH values ​​found in the highest and lowest pH values ​​were found at day 3 of storage. After a decrease in pH value before the increase is obtained.