Scopus
YÖKSİS Eşleşti
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 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
DOKTOR ÖĞRETİM ÜYESİ 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-Expanded
ÖĞRETİM GÖREVLİSİ 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
PROFESÖR 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
DOÇENT ALİ SAMET BABAOĞLU →
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
DOÇENT KÜBRA ÜNAL →
Makale Bilgileri
DergiMeat Science
Yayın TarihiMayıs 2022
Cilt / Sayfa187
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
Metrikler
33
Atıf
5
Yazar
4
Anahtar Kelime