Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage
Journal of Food Processing and Preservation · Nisan 2021
YÖKSİS Kayıtları
Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Doç. Dr. ALİ SAMET BABAOĞLU →
Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Prof. Dr. MUSTAFA KARAKAYA →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
2017 ISSN: 01458892 SCI-Expanded Q3
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 01458892 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
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The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
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Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
2018 ISSN: 0145-8892 SCI-Expanded
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Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiNisan 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85101267041
Özet
The effects of powder and infusions of white, black, and green teas on the physicohemical and sensory characteristics of minced beef during refrigerated storage for 7 days. Seven groups were prepared: control (C), powder and infusion forms of black (black tea powder [BTP] and black tea infusion [BTI]), green (green tea powder [GTP] and green tea infusion [GTI]), and white (white tea powder [WTP] and white tea infusion [WTI]) teas. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]), antioxidant activity (2,2-diphenyl-1-picryl-hydrazyl-hydrate [DPPH]), pH, and color analyses were conducted on the first, third, fifth, and seventh days. The pH values of the samples increased with the progress of the storage and were found to be in the range of 5.44–5.86 throughout the storage. Different tea treatments significantly (p <.05) decreased the TBARS numbers of samples compared with control group. At the end of the storage, the lowest TBARS was found in the groups of GTI and WTI as 0.10 mg MA/kg sample. The highest DPPH values were found in WTP (50.50%–57.45%) during 7 days of storage. Practical applications: Meat and meat products are prone to oxidation due to their protein and fat content. With the progress of oxidation, undesired rancid taste may occur in meat and meat products. Thus, nowadays, studies are carried out on using different natural additives to protect meat and meat products against oxidation. In this study, the effects of white, green, and black teas on antioxidative and sensory characteristics of fresh minced beef were investigated during refrigerated storage for 7 days. As a result, regarding lipid oxidation results and color properties, minced beef samples produced with different tea treatments had better quality in this study. This approach could be feasible in the production of minced beef in meat industry and homes.
Yazarlar (3)
1
Görkem Kırmızıkaya
2
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
3
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
Kurumlar
Firat Üniversitesi
Elazig Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
13
Atıf
3
Yazar