Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage


AKSU M. İ. , Turan E., ŞAT İ. G.

Journal of Stored Products Research, cilt.89, 2020 (SCI Expanded İndekslerine Giren Dergi) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 89
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.jspr.2020.101696
  • Dergi Adı: Journal of Stored Products Research

Özet

© 2020 Elsevier LtdPastırma is a dry-cured and dried meat product and its coating with a paste defined as “cemening” is one of the most important stages in the formation of its color and quality. However, discoloration is an important problem during production and storage. In this study, the effects of lyophilized red cabbage water extracts (LRCWE; 0.0%, 0.4%, 0.8% and 1.2%) and pH values (4.0, 4.5, 5.0, 5.5 and 6.0) on the color quality and storage stability of the pastırma cemen paste during chilled storage (4 ± 0.5 °C for 90 days) were investigated. LRCWE contain high amounts of phenolic compounds and anthocyanins. Addition of LRCWE and low pH values improved color properties of the pastırma cemen paste (P < 0.01). The best results for the a∗ value were determined in cemen paste with 1.2% LRCWE. The most effect of the LRCWE was determined in low pH values cemen paste (4.0 and 4.5), thus, pH levels below 5.0 were determined as the threshold value for the effectiveness of extract in pastırma cemen paste. In addition, color stability was maintained better in low pH values cemen paste during storage. By lowering the pH values of the pastırma cemen paste, the color quality was preserved and discoloration during storage was prevented.