Determination of the effect of di̇fferent ground mustard seed on some ouality characteristics of meatballs

In this research, ground different mustard seeds on some quality characteristics of the meatballs were investigated. In the labor; as noninclusive mustard seed group control sample, total 13 separate group meatball samples are prepared in different color, concentrations and practices. In study moisture, pH, TBA, colour, micbiological and sensory analysis of meatballs samples and added to this meatballs chemical, antioxidant activity and phenolic content analysis of mustard seeds was performed. While SN2 sample scores the highest surface color point in sensory evaluation, BO2 scores the lowest point. Thoroughout storage, samples' surface points decrease substantially (p<0,05). When examples of surface appearance points are compared, thoroughout storage, SO1 scores the highest, KN1 scores the lowest mark. In the evaluation of taste and aroma of samples; when SO1 scores the highest marks, BO2 scores the lowest mark at the end of storage. At the end of general appreciation assessment it is seen that SO1 and SN1 are the most liked, BO2 sample is the less liked. It is observed that performance of autoclave process and increasing of mustard concentration decrease samples' from sensorial angle. In the TBA analysis of the samples of meatball; when the lowest TBA count is seen in SO2 samples (0,61 mg malonaldehit/kg), the highest TBA count is seen in control sample (1,29 mg malonaldehit/kg) (p<0,05). Also, when autoclaved samples and non-heat treated added mustard meatball samples are compared, it is determined that autoclave process reduces TBA count significantly (p<0,05).