Physico-chemical, textural, microbial and sensory properties of Turkish Tire meatball

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dc.contributor.authorOgutcu, Mustafa
dc.contributor.authorGevrek, Selim
dc.contributor.authorArifoglu, Nazan
dc.date.accessioned2025-01-27T20:53:58Z
dc.date.available2025-01-27T20:53:58Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractTraditional foods are commonly exposed to imitation and adulteration hence determination of their quality characteristics is important for the protection of the consumers and manufacturers of these products. The goal of this study was to determine the physico-chemical, textural, microbiological and sensorial features of traditional Tire meatball. The moisture, protein, fat, ash and salt contents of the meatballs were in the ranges of 52.42-54.83, 17.57-20.98, 16.41-18.05, 2.58-2.91 and 1.59-2.19, respectively. The firmness and toughness values of the meatballs were 16.13-16.62 N and 10,293.67-11,105.92 g sec, respectively. Major fatty acids were palmitic, stearic and oleic acids. Na, Mg, K, Ca, P, Fe Zn and S were detected in the meatball samples. The common volatile compounds in Tire meatballs were isovaleraldehyde, acetoin, pentan-1-ol, hexanal, heptanal, beta-pinene, 1-octen-3-ol, limonene, nonanal and naphthalene. The main sensory descriptive terms of Tire meatballs were completeness meat odour and barbeque odour, salty flavour and firmness. Practical applications Tire meatball, one of the famous and customary food in Turkey, is known to be produced with minced beef meat, salt and wheat flour. There were previously no studies about Tire meatball quality characteristics. In this study, we aimed to highlight determination of the physico-chemical, textural, microbiological and sensory characteristics of Tire meatball.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Projects [FYL-2018-1405]
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Projects, Grant/Award Number: Project No: FYL-2018-1405
dc.identifier.doi10.1111/jfpp.13768
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85054293726
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.13768
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25923
dc.identifier.volume42
dc.identifier.wosWOS:000449562700028
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectQuality Characteristics
dc.subjectVolatile Compounds
dc.subjectCarrageenan
dc.subjectSausages
dc.subjectBovine
dc.subjectFlour
dc.subjectKofte
dc.subjectBeef
dc.subjectGels
dc.titlePhysico-chemical, textural, microbial and sensory properties of Turkish Tire meatball
dc.typeArticle

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