International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Research article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research 2025, Vol. 9(1) 1-16

The Effect of Purple Carrot Powder on the Microbiological and Physicochemical Properties of Vacuum-Packed Meatballs During Storage (4°C)

Emel Kaynakçı

pp. 1 - 16   |  DOI: https://doi.org/10.29329/ijiaar.2025.1294.1

Publish Date: March 31, 2025  |   Single/Total View: 7/7   |   Single/Total Download: 7/7

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Abstract

The aim of this study is to determine the microbiological and physicochemical properties of vacuum-packed meatball samples prepared with aqueous solutions of purple carrot powder (MHT) at two concentrations: 5 g (mh5) and 10 g (mh10) in 50 ml, stored at refrigerator temperature (4°C) for 7 days. The total phenolic content of MHT, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and disk diffusion analyses against various pathogens were performed. The total aerobic mesophilic bacteria (TAMB), yeast-mold, and Staphylococcus aureus counts, internal and external color (L*, a*, b*), pH, thiobarbituric acid reactive substances (TBARS), and water holding capacity (WHC) of meatballs with and without PCP were analyzed during storage. No significant effect of PCP on TAMB, yeast-mold, and S. aureus was observed during storage. The total phenolic content of MHT was found to be 602.2±2.33 mg/100ml gallic acid equivalent (GAE/100ml), and the DPPH activity was 151.43±3.06 mg/100ml. On storage days 0, 2, and 7, no significant differences were observed in TBARS values among the groups, whereas on day 4, the TBARS values of the mh5 and mh10 groups were found to be lower compared to the control group (P < 0.05). The L*, a*, and b* values (internal and external), WHC, and pH values (except for day 4 in the mh5 group) showed no significant changes during storage.

Keywords: Meatballs, Staphylococcus Aureus, Functional Food, Purple Carrot Powder, Cross Contamination

How to Cite this Article?

APA 7th edition
Kaynakci, E. (2025). The Effect of Purple Carrot Powder on the Microbiological and Physicochemical Properties of Vacuum-Packed Meatballs During Storage (4°C). International Journal of Innovative Approaches in Agricultural Research, 9(1), 1-16. https://doi.org/10.29329/ijiaar.2025.1294.1

Harvard
Kaynakci, E. (2025). The Effect of Purple Carrot Powder on the Microbiological and Physicochemical Properties of Vacuum-Packed Meatballs During Storage (4°C). International Journal of Innovative Approaches in Agricultural Research, 9(1), pp. 1-16.

Chicago 16th edition
Kaynakci, Emel (2025). "The Effect of Purple Carrot Powder on the Microbiological and Physicochemical Properties of Vacuum-Packed Meatballs During Storage (4°C)". International Journal of Innovative Approaches in Agricultural Research 9 (1):1-16. https://doi.org/10.29329/ijiaar.2025.1294.1
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