| dc.contributor.author |
Turan, Emre |
|
| dc.contributor.author |
Simsek, Atilla |
|
| dc.date.accessioned |
2023-01-06T10:50:14Z |
|
| dc.date.available |
2023-01-06T10:50:14Z |
|
| dc.date.issued |
2021 |
|
| dc.identifier.citation |
Turan, E., Simsek, A. (2021). Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions. Meat Science, 178, -.Doi:10.1016/j.meatsci.2021.108522 |
en_US |
| dc.identifier.isbn |
0309-1740 |
|
| dc.identifier.isbn |
1873-4138 |
|
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.meatsci.2021.108522 |
|
| dc.identifier.uri |
https://www.webofscience.com/wos/woscc/full-record/WOS:000651872200007 |
|
| dc.identifier.uri |
https://pubmed.ncbi.nlm.nih.gov/33957374 |
|
| dc.identifier.uri |
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3401 |
|
| dc.description |
WoS Categories : Food Science & Technology
Web of Science Index : Science Citation Index Expanded (SCI-EXPANDED)
Research Areas : Food Science & Technology |
en_US |
| dc.description.abstract |
The objective was to determine the effects of different concentrations of lyophilized black mulberry water extract (BMWE) on lipid oxidation, metmyoglobin (MMb) formation, color stability, microbial quality, and sensory properties of aerobic (AP) and vacuum (VP) packaged beef patties during 15 days of chilled storage. Compared to control, incorporating of BMWE decreased (P < .01) the pH, thiobarbituric acid reactive substances (TBARS), MMb, and hue angle values of both AP and VP beef patties, while improving the redness (a*) and chroma values (P < .01). Addition of BMWE contributed significantly to extending the shelf life of beef patties by limiting lipid oxidation, discoloration and microbial growth during storage compared to control (P < .01). Although the lowest TAMB (total aerobic mesophylic bacteria) counts, TBARS and MMb values were determined in 0.4% BMWE groups, 0.2% BMWE was the most favourable concentration considering sensory acceptability and instrumental redness. These results showed that BMWE could be used as a promising natural colorant, antioxidant and antimicrobial agent in beef patties instead of synthetic additives. |
en_US |
| dc.description.sponsorship |
Funding Orgs : Ordu University Scientific Research Projects Coordination Unit [TF-1627, HD-1713]
Funding Name Preferred : Ordu University Scientific Research Projects Coordination Unit(Ordu University)
Funding Text : This study was impart of Emre Turan's master thesis and was supported by Ordu University Scientific Research Projects Coordination Unit(Project codes; TF-1627; HD-1713). The authors also thank Assoc. Prof. Dr. Omer Erturk (Ordu University, Faculty of Art |
en_US |
| dc.language.iso |
eng |
en_US |
| dc.publisher |
ELSEVIER SCI LTD OXFORD |
en_US |
| dc.relation.isversionof |
10.1016/j.meatsci.2021.108522 |
en_US |
| dc.rights |
info:eu-repo/semantics/openAccess |
en_US |
| dc.subject |
SHELF-LIFE; PHYSICOCHEMICAL PROPERTIES; ANTIMICROBIAL ACTIVITY; MODIFIED ATMOSPHERE; POLYPHENOL COMPOSITION; ANTIOXIDANT ACTIVITIES; MEAT-PRODUCTS; LEAF EXTRACT; OLIVE LEAF; L. |
en_US |
| dc.subject |
Black mulberry; Beef patties; Discoloration; Oxidative stability; Microbial quality; Shelf life |
en_US |
| dc.title |
Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions |
en_US |
| dc.type |
article |
en_US |
| dc.relation.journal |
MEAT SCIENCE |
en_US |
| dc.contributor.department |
Ordu Üniversitesi |
en_US |
| dc.contributor.authorID |
0000-0001-5117-501X |
en_US |
| dc.contributor.authorID |
0000-0002-4289-0107 |
en_US |
| dc.identifier.volume |
178 |
en_US |