Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient

Aksu M. İ., Erdemir E., Turan E., Öz F.

Meat Science, cilt.186, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 186
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.meatsci.2022.108737
  • Dergi Adı: Meat Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Index Islamicus, MEDLINE, Veterinary Science Database
  • Anahtar Kelimeler: Raspberry water extract, Pastirma, Protein and lipid oxidation, Redness, Microbial quality, Sensory acceptability, Storage, LIPID OXIDATION, PHYSICOCHEMICAL PROPERTIES, PROTEIN OXIDATION, ACID TEST, MEAT, QUALITY, BEEF, ANTHOCYANINS, ANTIOXIDANT, TEMPERATURE
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

© 2022In 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 pastırma were investigated. RWE was tested to improve the color quality of pastırma 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 pastırma, while redness values (P < 0.05) increased compared to control sample without extract. The use of RWE contributed to improve sensory attributes of pastırma, and the groups with 4% and 5% RWE had the highest sensory scores. Also, the color and oxidative stabilities of the pastırma 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 pastırma processing to prevent color and lipid oxidation.