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Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

Meat Science · Mayıs 2022

YÖKSİS DOI Eşleşmesi Bulundu

Bu Scopus makalesi YÖKSİS veritabanında da kayıtlı. Aşağıda YÖKSİS verilerini görebilirsiniz.

YÖKSİS Kayıtları
Antioxidant and Antimicrobial Effects of Blackberry, Black Chokeberry, Blueberry, and Red Currant Pomace Extracts on Beef Patties Subject to Refrigerated Storage
Meat Science · 2022 SCI-Expanded
Öğr. Gör. HATİCE BERNA POÇAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
MEAT SCIENCE · 2022 SCI-Expanded
Doç. Dr. KÜBRA ÜNAL →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
Meat Science · 2022 SCI
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
MEAT SCIENCE · 2022 SCI
Prof. Dr. MUSTAFA KARAKAYA →
Antioxidant and Antimicrobial Effects of Blackberry, Black Chokeberry, Blueberry, and Red Currant Pomace Extracts on Beef Patties Subject to Refrigerated Storage
Meat Science · 2022 SCI-Expanded
Doç. Dr. ALİ SAMET BABAOĞLU →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 11 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
2008 ISSN: 0309-1740 SCI-Expanded 37 atıf
Prof. Dr. MEHMET AKBULUT →
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
2008 ISSN: 03091740 SSCI 37 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Characteristics of Meat Emulsion Systems as Influenced By Different Levels of Lemon Albedo
2008 ISSN: 0309-1740 SCI-Expanded 24 atıf
Prof. Dr. MUSTAFA KARAKAYA →
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
2010 ISSN: 0309-1740 SCI-Expanded 5 atıf
Prof. Dr. MUSTAFA KARAKAYA →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI Q1
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
Antioxidant and Antimicrobial Effects of Blackberry, Black Chokeberry, Blueberry, and Red Currant Pomace Extracts on Beef Patties Subject to Refrigerated Storage
2022 ISSN: 0309-1740 SCI-Expanded Q1
Öğr. Gör. HATİCE BERNA POÇAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI-Expanded Q1
Doç. Dr. KÜBRA ÜNAL →
Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties
2009 ISSN: 03091740 SSCI 31 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
2010 ISSN: 03091740 SSCI 15 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Response surface optimization of effects of some processing variables on carcinogenic mutagenic heterocyclic aromatic amine HAA content in cooked patties
2012 ISSN: 03091740 SSCI 9 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI Q1
Prof. Dr. MUSTAFA KARAKAYA →

Makale Bilgileri

Dergi Meat Science
ISSN03091740
Yayın TarihiMayıs 2022
Cilt / Sayfa187
DOI10.1016/j.meatsci.2022.108765
Scopus ID2-s2.0-85124696766
Özet This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05). The lowest total carbonyl content was determined in the groups of B1 and B3 on the 6th day (P < 0.05). The berry pomace extract treatment did not affect the lightness values of the samples (P > 0.05). Beef patties including berry pomace extracts had lower coliform bacteria counts than the control patty C with no extract (P < 0.05), except for day 9. The results suggest that water extract of black chokeberry pomace may be a promising natural preservative among different berries' pomace extracts to improve oxidative stability and increase the microbiological quality of beef patties during refrigerated storage.

Yazarlar (5)

1
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
2
Kubra Unal
ORCID: 0000-0001-9005-6160
3
Nazik Meziyet Dilek
4
Hatice Berna Poçan
5
Mustafa Karakaya
ORCID: 0000-0002-6436-3658

Anahtar Kelimeler

Berries Natural antibacterial Natural antioxidant Oxidation

Kurumlar

Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Meat Science
Q1
SJR Skoru1,402
H-Index215
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Food Science (Q1)
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Metrikler

68
Atıf
5
Yazar
4
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