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DC Field | Value | Language |
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dc.contributor.author | Aksu, Muhammet Irfan | - |
dc.contributor.author | Turan, Emre | - |
dc.contributor.author | Gulbandilar, Aysel | - |
dc.contributor.author | Tamturk, Faruk | - |
dc.date.accessioned | 2024-03-21T13:38:28Z | - |
dc.date.available | 2024-03-21T13:38:28Z | - |
dc.date.issued | 2023 | - |
dc.identifier.citation | Aksu, MI., Turan, E., Gulbandilar, A., Tamtürk, F. (2023). Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage. Meat Sci., 197. https://doi.org/10.1016/j.meatsci.2022.109072 | en_US |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.issn | 1873-4138 | - |
dc.identifier.uri | http://dx.doi.org/10.1016/j.meatsci.2022.109072 | - |
dc.identifier.uri | https://www.webofscience.com/wos/woscc/full-record/WOS:000901837800001 | - |
dc.identifier.uri | http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4908 | - |
dc.description | WoS Categories: Food Science & Technology | en_US |
dc.description | Web of Science Index: Science Citation Index Expanded (SCI-EXPANDED) | en_US |
dc.description | Research Areas: Food Science & Technology | en_US |
dc.description.abstract | The present study was conducted to determine the effects of spray-dried raspberry powder (SDRP) (CONTROL, 1.0%, 2.0%, and 3.0%) as a natural antioxidant, antimicrobial, and colorant on physicochemical properties, lipid oxidation, discoloration, and microbial quality of vacuum-packed (VP) ground beef during chilled storage at 2 +/- 0.5 degrees C for 18 days. By incorporating SDRP into VP ground beef pH, lipid oxidation (TBARS), lightness, and hue angle (h degrees) values decreased (P < .01), while redness (a*) and chroma (C*) values improved (P < .01). SDRP treatments had higher redness, more stable color, and lower pH and TBARS values during storage in a dose -dependent manner (P < .05), demonstrating that SDRP had a preventive effect on lipid oxidation and discol-oration. The combination of vacuum packaging with SDRP generally resulted in lower bacterial growth during storage. These results demonstrated that 2% or 3% SDRP treatment has promising potential as an effective strategy to achieve oxidative and microbial stability and overcome discoloration in VP fresh meats. | en_US |
dc.description.sponsorship | Eskis?ehir Osmangazi University; [BAP 202023064] | en_US |
dc.language.iso | eng | en_US |
dc.publisher | ELSEVIER SCI LTD-OXFORD | en_US |
dc.relation.isversionof | 10.1016/j.meatsci.2022.109072 | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Discoloration, Ground beef, Microbial quality, Oxidative stability, Red raspberry, Shelf life, Spray-dried | en_US |
dc.subject | URTICA-DIOICA L., MODIFIED ATMOSPHERE, LIPID OXIDATION, SHELF-LIFE, PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT ACTIVITY, BIOACTIVE COMPOUNDS, BERRIES EXTRACTS, MEAT-PRODUCTS, RED RASPBERRY | en_US |
dc.title | Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage | en_US |
dc.type | article | en_US |
dc.relation.journal | MEAT SCIENCE | en_US |
dc.contributor.department | Ordu Üniversitesi | en_US |
dc.contributor.authorID | 0000-0002-4289-0107 | en_US |
dc.contributor.authorID | 0000-0001-9391-6955 | en_US |
dc.identifier.volume | 197 | en_US |
Appears in Collections: | Gıda Mühendisliği |
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