Scopus
YÖKSİS Eşleşti
Effect of Oregano, Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage
Journal of Essential Oil-Bearing Plants · Eylül 2014
YÖKSİS Kayıtları
Effect of Oregano Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage
Journal of Essential Oil Bearing Plants · 2014 SCI-Expanded
DOÇENT ALİ SAMET BABAOĞLU →
Effect of Oregano Sage and Rosemary Essential Oils on Lipit Oxidation and Color Properties of Minced Beef During Refrigerated Storage
Journal of Essential Oil Bearing Plants. · 2014 SCI
PROFESÖR MUSTAFA KARAKAYA →
Effect of Oregano Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage
Journal of Essential Oil Bearing Plants · 2014 SCI-Expanded
DOÇENT KÜBRA ÜNAL →
Makale Bilgileri
DergiJournal of Essential Oil-Bearing Plants
Yayın TarihiEylül 2014
Cilt / Sayfa17 · 797-805
Scopus ID2-s2.0-84919958300
Özet
Abstract: The effects of oregano, sage and rosemary essential oils on lipid oxidation and color properties of minced beef during refrigerated storage for 10 days were investigated. Minced meats were divided into four treatment groups and were homogenized with 2 % (w/w) of oregano essential oil, sage essential oil and rosemary essential oil separately. Samples in the control treatment had no essential oils added. The results of the present study show that adding essential oils protect minced beef against lipid oxidation and extend the shelf-life of minced meat during refrigerated storage. Oregano, rosemary and sage essential oil treatments demonstrate higher antioxidant activity and L* values when compared to control treatment. Oregano and sage treatment have lower oxidation of minced beef than rosemary and control treatment. Oregano essential oil showed the highest antioxidant activity, when compared to the control and the others groups. In conclusion, the best antioxidative effects were obtained from oregano essential oil.
Yazarlar (3)
1
Kubra Unal
ORCID: 0000-0001-9005-6160
2
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
3
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
Anahtar Kelimeler
Essential oil
Lipid oxidation
Minced beef
Oregano
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
28
Atıf
3
Yazar
4
Anahtar Kelime