Effect of carob gum coating containing ginger, turmeric and thyme on the shelf life of meatball samples

In this study, coating materials prepared using carob gum (KBG) spices with natural antioxidant properties such as ginger (Zingiber officinale), turmeric (Curcuma longa) and thyme (Thymus) were used in different proportions in order to extend the shelf life of meatball samples. Texture profile analysis (TPA), color analysis, pH determination, moisture, dry matter and TBARS analysis were performed on 24 prepared meatball samples on 5 different sampling days (1,3,5 and 7). Since microbial spoilage was observed in the meatball samples at the end of the 8th day, the 10th day samples were not recorded. In the analyzes, the 10-day evaluations were made with samples coated with 0.5 g ginger + 2 g KBG and 1 g ginger + 2 KBG, 0.5 g turmeric + 2 g KBG and 1 g turmeric + 2 g KBG, 0.5 g thyme + 2 g KBG and 1 g thyme + 2 g KBG. An increase in the pH values was observed as the amount of spice and storage time increased for the meatball samples. No specific change was observed in the amount of dry matter. A decrease in the moisture values was observed as the amount of spice and storage time increased for the meatball samples. In meatball samples containing 0.5 g spice, an increase in TBARS values was observed as the storage time increased. It was observed that the L*(lightness - darkness) value of meatball samples containing 0.5 g spice and thyme decreased as the storage time increased. When the a* (redness) value is examined, it is observed that the a* value decreases as the holding time of the meatball samples containing 0.5 g ginger and turmeric spices increases. When the amount and type of spices used in the meatball samples are examined, it does not affect the elasticity and cohesiveness values.