The use of edible films containing different bioactive components in patties produced from goat meat

In this study, the use of edible films containing resveratrol or quercetin and the possibilities of their use in hamburger patties produced from goat meat were investigated. As a result of this study, it was determined that the edible film solution containing quercetin had higher antioxidant capacity than the resveratrol (p<0.001). It was determined that the addition of resveratrol to the edible film solution did not affect the water solubility, CIE L* a* b* color values and opacity values in the films (p>0.001); while the addition of quercetin decreased the L* value, increased a* and b* values and opacity value (p<0.001). It was found that edible films had no antimicrobial effect on whole studied cultures. SEM micrographs showed that edible films containing resveratrol or quercetin had a relatively more homogeneous matrix. It was determined that the edible film application did not have a significant effect on moisture, ash, fat and protein contents and aw values of goat meat patties (p>0.001). The highest pH value was found the control group and the lowest pH value was found the quercetin coated film (p<0.001). It was observed that in general, the edible film did not change the color values of the goat meat patties (p>0.001); however, quercetin added film solution maintained the initial color values of the patties for a longer period. Edible films containing resveratrol or quercetin, in particular quercetin, were found to retard lipid oxidation in goat meat patties (p<0.001). The number of TMAB in the goat meat patties treated with quercetin containing film was found as <10 KOB/g; the highest number of TMAB was found in control group (p<0.001). In conclusion, quercetin containing kcarrageenan-based edible films were found to have a significant potential in retarding lipid oxidation, preventing microbial spoilage and extending the shelf life of heattreated ready-to-eat patties by preserving the physicochemical properties of the products. Keywords: edible film, resveratrol, quercetin, goat meat, hamburger patty