The effect using saffron in meatball production on the qualitative characteristics of product

In the research, the effects of different amounts of saffron (0%, 0.25%, 0.50% and 1%) use in meatballs produced from ground beef on phenolic compounds, microbiological properties and other quality criteria (pH, moisture, color, mineral matter and TBARS (thiobarbituric acid reactive substances) was aimed to be determined. The prepared meatball samples were vacuum packaged and stored at 4°C for 4 weeks and were subjected to pH, moisture, color, TBARS and microbiological analyzes during this period. As a result of the analyzes made on the meatballs, it was detected that the saffron ratio had significant effects on pH, moisture, color, TBARS, Mn, Se, Zn, Cu, Fe, Na, Mg, Ca, K, P, Enterobacteriaceae and yeast-mold values (P<0.01). The number of TAMB (total aerobic mesophilic bacteria) was not statistically affected by the saffron ratio (P>0.05). The highest number of TBARS and yeast-mold values and the lowest number of Enterobacteriaceae were determined in the sample containing 1% saffron. On the other hand, while the L* value decreased with the use of saffron, the a* and b* values increased. Among the phenolic compounds analyzed in the meatball samples, only catechin and gallic acid were detected; other phenolic compounds analyzed were not determined. There was no statistical effect of saffron use on the detected catechin and gallic acid (P>0.05). Mineral substances showed a general tendency to increase with the addition of saffron. The effect of storage time factor on humidity, TBARS, color, pH, yeast-mould, TAMB and Enterobacteriaceae was determined at the P<0.01 level. A decrease in pH, moisture and a* value was observed during storage. On the other hand, the L* value decreased during storage. In addition, the b* value and the number of yeast-mould, TAMB and Enterobacteriaceae increased slightly at the beginning but decreased later. The interaction of these two main sources of variation had a statistical effect on TBARS, pH, humidity, a*, b*, yeast-mold, TAMB and Enterobacteriaceae count (P<0.01).