Scopus
YÖKSİS Eşleşti
Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage
Journal of Food Science and Technology · Ekim 2022
YÖKSİS Kayıtları
Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE · 2022 SCI
PROFESÖR MUSTAFA KARAKAYA →
Grapefruit and Pomelo Peel Extracts as Natural Antioxidants for Improved Storage Stability of Turkey Patties during Refrigerated Storage
Journal of Food Science and Technology-Mysore · 2022 SCI-Expanded
DOÇENT ALİ SAMET BABAOĞLU →
Makale Bilgileri
DergiJournal of Food Science and Technology
Yayın TarihiEkim 2022
Cilt / Sayfa59 · 4067-4074
Scopus ID2-s2.0-85128007777
Özet
The study investigated the effect of albedo and flavedo extracts of grapefruit and pomelo on storage stability of turkey patties during refrigerated storage. Five different types of products were developed depending on the addition of extracts viz. control (C), albedo and flavedo extract of grapefruit (GA and GF), and albedo and flavedo extract of pomelo (PA and PF). The products were stored for 10 days and evaluated for lipid and protein oxidation, pH, colour and sensory properties. The extracts improved the lipid oxidative stability by decreasing (P < 0.05) the TBARS values of the samples compared to control group. No effect of the extract treatments (P > 0.05) was observed on pH and colour values of the products (a* and b*). The lowest TBARS values were found for the products containing GF (0.78 mg MA/kg) on day 4. The treatments showed a significant impact on flavour of the products and the highest scores were obtained for PA containing products.
Yazarlar (4)
1
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
2
Tudi Ainiwaer
ORCID: 0000-0002-6765-192X
3
Hayriye Özkan
ORCID: 0000-0001-6976-391X
4
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
Anahtar Kelimeler
Albedo
Flavedo
Oxidative stability
Pummelo
Turkey meat
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
6
Atıf
4
Yazar
5
Anahtar Kelime