The effects of antioxidant use on some quality properties in hamburger meatball production

In the research, 3 different meat ball doughs with 25% fatcontent were prepared. To each dough, 2% of salt + antioxidant were added. The formulation of the meatballs were followed; 80% meat + fat, 3% spice, 5% water, 2% salt + antioxidant, 10% bread. Antioxidants were added with the salt in order to achieve a homogeneous distribution of the antioxidant. Three different samples were prepared as with 1000 ppm of rosemary extract (K1), 1000 ppm of ascorbicacid (K2), andthe control sample without any antioxidant (K3). Initially, the moisture, protein, fat contents, pH and, TBA levels, weight loss and diameter reduction after cooking were determined. The, sensory analysis was performed as well. The pH value, thiobarbuturicacid (TBA) value, moisture value, protein value, oil value and instrumental CIE * lightness-darkness(L *), redness (a *) andyellowness (b *) values were determined. The TBA values of the samples increased continuously during the production phase and it was observed that lipid oxidation started. It was observed that the TBA values of the control sample with out antioxidant addition was higher than the other groups exposed.