Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5218
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dc.contributor.authorAksu, Muhammet Irfan-
dc.contributor.authorErdemir, Ebru-
dc.contributor.authorTuran, Emre-
dc.contributor.authorOz, Fatih-
dc.date.accessioned2024-03-26T06:50:03Z-
dc.date.available2024-03-26T06:50:03Z-
dc.date.issued2022-
dc.identifier.citationAksu, MI., Erdemir, E., Turan, E., Öz, F. (2022). Chemical, microbial, color, oxidative and sensory properties of clean-label pastirma produced with raspberry water extracts as a novel ingredient. Meat Sci., 186. https://doi.org/10.1016/j.meatsci.2022.108737en_US
dc.identifier.issn0309-1740-
dc.identifier.issn1873-4138-
dc.identifier.urihttp://dx.doi.org/10.1016/j.meatsci.2022.108737-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000788280700006-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5218-
dc.descriptionWoS Categories: Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Food Science & Technologyen_US
dc.description.abstractIn recent years, plant extracts are used as colorant and antioxidant in meat products. Therefore, the effects of cemen pastes produced using different concentrations (0%, 3%, 4% and 5%) of raspberry water extract (RWE) on pastirma were investigated. RWE was tested to improve the color quality of pastirma and decrease lipid and pigment oxidation during production and storage at 4 C for 150 days. Increasing RWE concentration in cemen paste reduced pH, TBARS (P < 0.05) and lactic acid bacteria counts (P < 0.01) of pastirma, while redness values (P < 0.05) increased compared to control sample without extract. The use of RWE contributed to improve sensory attributes of pastirma, and the groups with 4% and 5% RWE had the highest sensory scores. Also, the color and oxidative stabilities of the pastirma containing RWE were maintained better than control during storage period (P < 0.01). The overall results suggested that use of 4.0% or 5.0% RWE as a new additive in cemen paste can be considered an antioxidant and colorant for pastirma processing to prevent color and lipid oxidation.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [TOVAG-1001-213O244]en_US
dc.language.isoengen_US
dc.publisherELSEVIER SCI LTD-OXFORDen_US
dc.relation.isversionof10.1016/j.meatsci.2022.108737en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRaspberry water extract, Pastirma, Protein and lipid oxidation, Redness, Microbial quality, Sensory acceptability, Storageen_US
dc.subjectLIPID OXIDATION, PHYSICOCHEMICAL PROPERTIES, PROTEIN OXIDATION, ACID TEST, MEAT, QUALITY, BEEF, ANTHOCYANINS, ANTIOXIDANT, TEMPERATUREen_US
dc.titleChemical, microbial, color, oxidative and sensory properties of clean-label pastirma produced with raspberry water extracts as a novel ingredienten_US
dc.typearticleen_US
dc.relation.journalMEAT SCIENCEen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-4289-0107en_US
dc.contributor.authorID0000-0002-5300-7519en_US
dc.contributor.authorID0000-0001-9391-6955en_US
dc.identifier.volume186en_US
Appears in Collections:Gemi Makineleri İşletme Mühendisliği

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