Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs

  • Caglar, Muhammed Yusuf (Istanbul Sabahattin Zaim University, Food Engineering Department, Faculty of Engineering and Natural Sciences) ;
  • Gok, Veli (Ahmet Ipek Meat Company, Organized Industrial Site) ;
  • Tomar, Oktay (Afyon Kocatepe University, Engineering Faculty, Food Engineering Department) ;
  • Akarca, Gokhan (Afyon Kocatepe University, Engineering Faculty, Food Engineering Department)
  • Received : 2018.01.19
  • Accepted : 2018.04.05
  • Published : 2018.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p<0.0001). The addition of mustard seeds decreased TBARS value of meatball samples (p<0.0001). Heat treatment of mustard seeds decreased the $L^*$, $a^*$ and $b^*$ values of meatball samples (p<0.0001). The meatball samples with mustard seeds increased $b^*$ value of meatball samples however it decreased $a^*$ value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.

Keywords

References

  1. Abul-Fadl MM, El-Badry N, Ammar MS. 2011. Nutritional and chemical evaluation for two different varieties of mustard seeds. World Appl Sci J 15:1225-1233.
  2. AOAC. 1990. Official methods of analysis. Association of Official Analytical Chemist. 15th ed. Washington DC, USA.
  3. Bongoni R, Verkerk R, Steenbekkers B, Dekker M, Stieger M. 2014. Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance. Plant Foods Hum Nutr 69:228-234. https://doi.org/10.1007/s11130-014-0420-2
  4. Cordeiro RP, Luciano FB, Holley RA. 2013. Evaluation of deodorized yellow mustard concentrations for control of Escherichia coli O157:H7 viability in dry fermented sausage. Food Control 33:20-24. https://doi.org/10.1016/j.foodcont.2013.01.049
  5. Colle MC. 2015. Effects of dried potato extract on yield, shelf stability, and sensory characteristics of beef patties, chicken frankfurters, and beef top round. University of Idaho, USA.
  6. Delaquis PJ, Mazza G. 1995. Antimicrobial properties of isothiocyanates in food preservation. Food Tech 49:73-84.
  7. Drewnowski A, Gomez-Carneros C. 2000. Bitter taste, phytonutrients, and the consumer: A review. Am J Clin Nutr 72:1424-1435. https://doi.org/10.1093/ajcn/72.6.1424
  8. Fahey JW, Zalcmann AT, Talalay P. 2001. The chemical diversity and distribution of glucosinolates and isothiocyanates among plants. Phytochemistry 56:5-51. https://doi.org/10.1016/S0031-9422(00)00316-2
  9. Fernandez-Lopez J, Zhi N, Aleson-Carbonell L, Perez-Alvarez JA, Kuri V. 2005. Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Sci 69:371-380. https://doi.org/10.1016/j.meatsci.2004.08.004
  10. Flores M, Dura MA, Marco A, Toldra F. 2004. Effect of Debaryomyces spp. on aroma formation and sensory quality of dryfermented sausages. Meat Sci 68:439-446. https://doi.org/10.1016/j.meatsci.2003.04.001
  11. Gok V, Obuz E, Şahin ME, Serteser A. 2011. The effects of some natural antioxidants on the color, chemical and microbiological properties of sucuk (Turkish dry-fermented sausage) during ripening and storage periods. J Food Process Preserv 35:677-690. https://doi.org/10.1111/j.1745-4549.2011.00517.x
  12. Gök V, Bor Y. 2012. Effect of olive leaf, blueberry and Zizyphus jujuba extracts on the quality and shelf life of meatball during storage. J Food Agri Environ 10:190-195.
  13. Gok V, Obuz E, Akkaya L. 2008. Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma: A dry cured beef product. Meat Sci 80:335-344. https://doi.org/10.1016/j.meatsci.2007.12.017
  14. Graumann GH, Holley RA. 2008. Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard. J Food Prot 71:486-493.
  15. Karwowska M, Dolatowski ZJ. 2013. Antioxidant effects of ground mustard seed in model sausage type product. Food Sci Technol Res 19:23-28. https://doi.org/10.3136/fstr.19.23
  16. Kumar D, Tanwar VK. 2011. Effects of incorporation of ground mustard on quality attributes of chicken nuggets. J Food Sci Technol 48:759-762. https://doi.org/10.1007/s13197-010-0149-3
  17. Lambrix V, Reichelt M, Mitchell-Olds T, Kliebenstein DJ, Gershenzon J. 2001. The Arabidopsis epithiospecifier protein promotes the hydrolysis of glucosinolates to nitriles and influences Trichoplusia ni herbivory. Plant Cell 13:2793-2807. https://doi.org/10.1105/tpc.13.12.2793
  18. Lee MA, Choi JH, Choi YS, Han DJ, Kim HY, Shim SY, Kim CJ. 2010. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation. Meat Sci 84:498-504. https://doi.org/10.1016/j.meatsci.2009.10.004
  19. Lee YH, Choo C, Waisundara VY. 2015. Determination of the total antioxidant capacity and quantification of phenolic compounds of different solvent extracts of black mustard seeds (Brassica nigra). Int J Food Prop 18:2500-2507. https://doi.org/10.1080/10942912.2014.986331
  20. Li S. 2012. The antimicrobial effects of para-hydroxybenzyl isothiocyanate on Escherichia coli O157:H7 in beaker sausage and the sensory influence of deheated yellow mustard on dry-fermented sausage. Master thesis, University of Manitoba, Canada.
  21. Luciano FB, Belland J, Holley RA. 2011. Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening. Int J Food Microbiol 145:69-76. https://doi.org/10.1016/j.ijfoodmicro.2010.11.028
  22. Manda KR, Adams C, Ercal N. 2010. Biologically important thiols in aqueous extracts of spices and evaluation of their in vitro antioxidant properties. Food Chem 118:589-593. https://doi.org/10.1016/j.foodchem.2009.05.025
  23. McCarthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ. 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci 58:45-52. https://doi.org/10.1016/S0309-1740(00)00129-7
  24. Min B, Ahn DU. 2005. Mechanism of lipid peroxidation in meat and meat products - A review. Food Sci Biotech 14:152-163.
  25. Nilson AM, Holley RA. 2012. Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham. Food Microbiol 30:400-407. https://doi.org/10.1016/j.fm.2011.10.016
  26. Olaimat AN, Holley RA. 2015. Control of Salmonella on fresh chicken breasts by ${\kappa}$-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract plus EDTA. Food Microbiol 48:83-88. https://doi.org/10.1016/j.fm.2014.11.019
  27. Olaimat AN, Holley RA. 2016. Inhibition of Listeria monocytogenes on cooked cured chicken breasts by acidified coating containing allyl isothiocyanate or deodorized oriental mustard extract. Food Microbiol 57:90-95. https://doi.org/10.1016/j.fm.2016.02.001
  28. Prior RL, Cao G, Martin A, Sofic E, McEwen J, O'Brien C, Lischner N, Ehlenfeldt M, WKalt K, Krewer G, Mainland M. 1998. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J Agric Food Chem 46:2686-2693. https://doi.org/10.1021/jf980145d
  29. Radulovic N, Dekic M, Stojanovic-Radic Z. 2011. A new antimicrobial glucosinolate autolysis product, 4-isothiocyanatobutanoic acid, from the diffuse wallflower (Erysimum diffusum): Methyl 4-isothiocyanatobutanoate, a long unrecognized artifact of the isolation procedure? Food Chem 129:125-130. https://doi.org/10.1016/j.foodchem.2011.04.043
  30. Rhee KS, Lupton CJ, Ziprin YA, Rhee KC. 2003. Effects of sheep production systems on oxidative storage stability of lean lamb patties. Meat Sci 65:701-706. https://doi.org/10.1016/S0309-1740(02)00317-0
  31. Rhee MS, Dougherty RH, Kang DH. 2002. Combined effects of mustard flour, acetic acid, and salt against Escherichia coli O157:H7 stored at 5 and $22^{\circ}C$. J Food Prot 65:1632-1636. https://doi.org/10.4315/0362-028X-65.10.1632
  32. Rojas MC, Brewer MS. 2007. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J Food Sci 72:282-288. https://doi.org/10.1111/j.1750-3841.2007.00335.x
  33. Shahidi F, Rubin LJ, Diosady LL, Wood DF. 1985. Effect of sulfanilamide on the TBA values of cured meats. J Food Sci 50:274-275.
  34. Shahidi F, Yang Z, Saleemi ZO, Omar S. 1993. Stabilization of mechanically deboned chicken meat lipids with ground mustard seed. J Food Lipids 1:89-96. https://doi.org/10.1111/j.1745-4522.1993.tb00237.x
  35. Shen Q, Wang M, Tian J, Hu L, Ren S, Chen J, Ye X, Liu D. 2018. Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly. Food Sci Nutr 1-10.
  36. Tarladgis BG, Watts BM, Younathan MT, Dugan L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 37:44-48. https://doi.org/10.1007/BF02630824
  37. Wanasundara. 2008. Mustard as an ingredient in food processing: Current uses and the potential. Saskatchewan Mustard Development Commission, Canada. pp 3-5.
  38. Wu C. 2013. Use of completely and partially deodorized yellow and oriental mustards to control Escherichia coli O157:H7 in dry fermented sausage. M.S. thesis, University of Manitoba, Canada.
  39. Wojciak KM, Karwowska M, Dolatowski ZJ. 2014. Use of acid whey and mustard seed to replace nitrites during cooked sausage production. Meat Sci 96:750-756. https://doi.org/10.1016/j.meatsci.2013.09.002
  40. Zhang X, Kong B, Xiong YL. 2007. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Sci 77:593-598. https://doi.org/10.1016/j.meatsci.2007.05.010
  41. Zhao Y, Wells JH, Mcmillin KW. 1994. Applications of dynamic modified atmosphere packaging systems for fresh red meats: Review 3. J Muscle Foods 5:299-328. https://doi.org/10.1111/j.1745-4573.1994.tb00538.x