Effect of hydrogen-producing magnesium-incorporated edible coating on Metabolomic and Volatilomic of beef meatballs

Kavrut E., Bulut M., ÇELEBİ Y., Tekin A., Çetintaş Y., HAYALOĞLU A. A., ...Daha Fazla

Food Chemistry, cilt.476, 2025 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 476
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodchem.2025.143423
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Beef meatball, Biogenic amines, Edible coating, Magnesium, Molecular hydrogen, Volatile profile
  • Uşak Üniversitesi Adresli: Evet

Özet

Meat products are highly perishable and have a short shelf life. The effects of using a molecular hydrogen-producing magnesium-incorporated coating (H2-P-Mg) on the color, pHysicochemical properties, deterioration, biogenic amines, free amino acid profile, and volatilomic profile of beef meatballs were evaluated. The meatballs were coated with different films as follows: group A (uncoated), group B (whey protein coating), group C (whey protein coating +7 % thyme extract), group D (whey protein coating +7 % thyme extract + Mg), and group E (whey protein coating + Mg). At the end of storage, group E samples showed higher color scores and lower pH (5.89) and Eh7 (+260 mV) values. At the end of storage, the H2-P-Mg coating (groups D and E) showed an inhibitory effect on TBARS (58–64 %) and biogenic amines (15.38–25.87 %). The concentrations of putrescine, histamine, cadaverine, and tyramine were reduced by about 15, 20, 22, and 26 % in Mg-coated samples compared to the control. Group E showed higher levels of histidine, tyrosine, and lysine. Group D had the lowest levels of ketones and aldehydes. The use of H2-P-Mg as an edible coating can bring numerous nutritional, safety, and technological benefits to meat technology.