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

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          Abstract

          This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and micro-biological 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.

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          A distillation method for the quantitative determination of malonaldehyde in rancid foods

          Basil G. Tarladgis, BETTY M. WATTS, Margaret Younathan … (1960)
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            The chemical diversity and distribution of glucosinolates and isothiocyanates among plants.

            J Fahey, A Zalcmann, P Talalay (2001)
            Glucosinolates (beta-thioglucoside-N-hydroxysulfates), the precursors of isothiocyanates, are present in sixteen families of dicotyledonous angiosperms including a large number of edible species. At least 120 different glucosinolates have been identified in these plants, although closely related taxonomic groups typically contain only a small number of such compounds. Glucosinolates and/or their breakdown products have long been known for their fungicidal, bacteriocidal, nematocidal and allelopathic properties and have recently attracted intense research interest because of their cancer chemoprotective attributes. Numerous reviews have addressed the occurrence of glucosinolates in vegetables, primarily the family Brassicaceae (syn. Cruciferae; including Brassica spp and Raphanus spp). The major focus of much previous research has been on the negative aspects of these compounds because of the prevalence of certain "antinutritional" or goitrogenic glucosinolates in the protein-rich defatted meal from widely grown oilseed crops and in some domesticated vegetable crops. There is, however, an opposite and positive side of this picture represented by the therapeutic and prophylactic properties of other "nutritional" or "functional" glucosinolates. This review addresses the complex array of these biologically active and chemically diverse compounds many of which have been identified during the past three decades in other families. In addition to the Brassica vegetables, these glucosinolates have been found in hundreds of species, many of which are edible or could provide substantial quantities of glucosinolates for isolation, for biological evaluation, and potential application as chemoprotective or other dietary or pharmacological agents.
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              The Arabidopsis epithiospecifier protein promotes the hydrolysis of glucosinolates to nitriles and influences Trichoplusia ni herbivory.

              Virginia Lambrix, Michael Reichelt, Thomas Mitchell-Olds … (2001)
              Glucosinolates are anionic thioglucosides that have become one of the most frequently studied groups of defensive metabolites in plants. When tissue damage occurs, the thioglucoside linkage is hydrolyzed by enzymes known as myrosinases, resulting in the formation of a variety of products that are active against herbivores and pathogens. In an effort to learn more about the molecular genetic and biochemical regulation of glucosinolate hydrolysis product formation, we analyzed leaf samples of 122 Arabidopsis ecotypes. A distinct polymorphism was observed with all ecotypes producing primarily isothiocyanates or primarily nitriles. The ecotypes Columbia (Col) and Landsberg erecta (Ler) differed in their hydrolysis products; therefore, the Col x Ler recombinant inbred lines were used for mapping the genes controlling this polymorphism. The major quantitative trait locus (QTL) affecting nitrile versus isothiocyanate formation was found very close to a gene encoding a homolog of a Brassica napus epithiospecifier protein (ESP), which causes the formation of epithionitriles instead of isothiocyanates during glucosinolate hydrolysis in the seeds of certain Brassicaceae. The heterologously expressed Arabidopsis ESP was able to convert glucosinolates both to epithionitriles and to simple nitriles in the presence of myrosinase, and thus it was more versatile than previously described ESPs. The role of ESP in plant defense is uncertain, because the generalist herbivore Trichoplusia ni (the cabbage looper) was found to feed more readily on nitrile-producing than on isothiocyanate-producing Arabidopsis. However, isothiocyanates are frequently used as recognition cues by specialist herbivores, and so the formation of nitriles instead of isothiocyanates may allow Arabidopsis to be less apparent to specialists.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Korean J Food Sci Anim Resour
                Journal ID (iso-abbrev): Korean J Food Sci Anim Resour
                Journal ID (publisher-id): Korean J Food Sci Anim Resour
                Journal ID (publisher-id): kosfa
                Title: Korean Journal for Food Science of Animal Resources
                Publisher: Korean Society for Food Science of Animal Resources
                ISSN (Print): 1225-8563
                ISSN (Electronic): 2234-246X
                Publication date (Print): July 2018
                Publication date (Electronic): 31 July 2018
                Volume: 38
                Issue: 3
                Pages: 530-543
                Affiliations
                [1 ]Istanbul Sabahattin Zaim University , Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul, Turkey
                [2 ]Ahmet Ipek Meat Company, Organized Industrial Site , Afyonkarahisar, Turkey
                [3 ]Afyon Kocatepe University , Engineering Faculty, Food Engineering Department, Afyonkarahisar, Turkey
                Author notes
                [* ]Corresponding author : Muhammed Yusuf Çağlar; Istanbul Sabahattin Zaim University, Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul, Turkey Tel: +90-212-692-97-83 Fax: +90-212-418-68-15 E-mail: yusuf.caglar@ 123456izu.edu.tr
                Article
                Publisher ID: kosfa-38-3-530
                DOI: 10.5851/kosfa.2018.38.3.530
                PMC ID: 6048372
                SO-VID: 599dc482-430d-471d-a51f-c2a55ba60b80
                Copyright © © Copyright 2018 Korean Society for Food Science of Animal Resources
                License:

                This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 19 January 2018
                Date revision received : 31 March 2018
                Date accepted : 05 April 2018
                Categories
                Subject: Article

                Keywords: meatball,mustard seed,sinapis alba,lipid oxidation,color
                Data availability:
                Keywords: meatball, mustard seed, sinapis alba, lipid oxidation, color

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