Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage

This study investigated the effects of different saffron (Crocus sativus L.) addition rates on the physicochemical, mineral, and microbiological quality characteristics of vacuum-packaged beef meatballs during storage. Meatball samples were prepared in four different formulations: control (0%), 0.25%, 0.50%, and 1% saffron addition, vacuum-packaged, and stored at 4°C for 28 days. pH, moisture, color parameters (L*, a*, and b*), thiobarbituric acid reactive substances (TBARS), and microbiological analyses were performed on days 0, 7, 14, 21, and 28 of storage, while mineral content was determined at the end of production. Saffron level significantly affected pH, moisture, color parameters, TBARS, mineral content, Enterobacteriaceae, and yeast and mold counts (P<0.01), but had no significant effect on total aerobic mesophilic bacteria counts (P>0.05). Storage time significantly affected all physicochemical and microbiological parameters evaluated during storage (P<0.01). Increasing the saffron content decreased the L* value while significantly increasing the a* and b* values, altering the color characteristics of the meatballs. During storage, pH and moisture content decreased, while TBARS values ​​increased. Among the minerals, Mn and Ca showed concentration-dependent increases, whereas the other elements exhibited non-linear variations among the formulations. In addition, the Enterobacteriaceae count was lower in samples containing 1% saffron than in other groups. The results indicate that saffron mainly affected the color characteristics of the meatballs, while its effects on lipid oxidation, mineral composition, and microbial counts were concentration and matrix-dependent.