The effect of using propolis extract directly or coating formulation of chicken meatballs on some quality properties of product

In this study, the effects of different propolis extracts on the quality characteristics of chicken meatballs directly or edible coating formulation were investigated. Physical, chemical, microbiological and sensory analyzes of the meatball samples were performed during storage. Mean protein, fat and total ash contents of chicken meatball samples were determined to range between 18.58-19.51 %, 8.28-9.71 % and 2.15-2.35 % respectively. In the samples applied edible coating during the storage, higher moisture amounts and cooking loss values were obtained compared to samples containing direct propolis extract. In the groups applied edible coating during the storage, lower pH values and weight loss values were obtained compared to groups containing propolis extract directly. TBA values were observed to range between 0.12-0.44 mg MA/kg during the storage period. The lowest TBA value was observed in the Y1 chicken meatball sample, while the highest value was found in the D0 chicken meatball sample at the 10th day of the storage period. L *, a * and b * values of meatball samples was not statistically significant (p>0.05). The water activity values of the chicken meatball samples were determined to range between 0.76-0.92 during the storage period. As a result of TPA analysis of chicken meatball samples, it was determined that edible coating application improved the textural properties of chicken meatballs. TMAB counts were observed to range between 3.19-6.98 log cfu/g during the storage period. Coliform bacteria counts were determined to range between 1.55-5.89 log cfu/g during the storage period. Yeast-mold counts were found to range between 1.75-5.85 log cfu/g during the storage period. As a result of sensory analysis the best sensory quality was determined in the D0 chicken meatball sample at the 1th and 4th days of storage. Also the best sensory quality were observed in the chicken meatball groups applied edible coating at the 7th and 10th days of storage. In conclusion, chitosan based edible coating application suppressed microbiological growth, retarded lipid oxidation and effected positively on textural and sensory properties of chicken meatball samples.