Antioxidant effect of rosehip seed powder in raw and cooked meatballs during refrigerated storage

Abstract

The aim of this study was to learn the usage ability of rosehip seed powder (RSP) as an antioxidant agent to prevent lipid oxidation in raw and cooked meatballs during refrigerated storage. For this purpose, 4 diferent formulations (without RSP and with 1%, 2%, and 4% RSP) were prepared. Tiobarbituric acid reactive substances (TBARS) values of the raw and cooked meatballs were determined at 0, 3, 6, 9, and 12 days of storage. Both the raw and the cooked meatballs containing 2% RSP had lower TBARS values at the end of storage compared to the control meatballs. Moreover, the diference in sensorial properties between the cooked control sample and cooked RSP-added test samples was not signifcant. These results indicated that RSP may be utilized as a natural antioxidant in cooked meatballs.