Scopus
🔓 Açık Erişim YÖKSİS ISSN Eşleşti
SJR Q4
Beef sausages containing mushroom (Agaricus bisporus) powder: Physicochemical, lipid oxidation, color and sensory properties during storage
Latin American Applied Research · Ocak 2025
YÖKSİS Kayıtları — ISSN Eşleşmesi
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2024 ISSN: 0327-0793 SCI-Expanded Q4
Prof. Dr. MEHMET AKBULUT →
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2024 ISSN: 0327-0793 SCI-Expanded Q4
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EVALUATION THE ORGANIC ACID, TOCOPHEROL AND PHENOLIC PROFILES OF Dracaena cinnabari RESIN EXTRACTS OBTAINED BY DIFFERENT SOLVENT EXTRACTION
2024 ISSN: 0327-0793 SCI-Expanded Q4
Dr. Öğr. Üyesi HATİCE FEYZA AKBULUT →
EVALUATION THE ORGANIC ACID, TOCOPHEROL AND PHENOLIC PROFILES OF Dracaena cinnabari RESIN EXTRACTS OBTAINED BY DIFFERENT SOLVENT EXTRACTION
2024 ISSN: 0327-0793 SCI-Expanded Q4
Prof. Dr. HÜSAMETTİN VATANSEV →
Makale Bilgileri
ISSN03270793
Yayın TarihiOcak 2025
Cilt / Sayfa55 · 271-278
Scopus ID2-s2.0-105003076798
Erişim🔓 Açık Erişim
Özet
The aim of this study was to investigate the quality of beef sausages containing mushroom (Agaricus bisporus) powder (MP) with varying rates (0, 0.5, 1.0, and 1.5 %) under cold storage for 60 days. In particular, the study focused on changes to the jelly and fat separation (JFS) of sausage batter, as well as chemical, lipid oxidation, color, and sensory characteristics in the final product. The incorporation of MP resulted in a decline in the JFS, with the most notable reduction occurring at 1.5 % MP, from 10.92 to 7.67 % within the batter. The protein content of the sausage increased from 13.46 % to 15.76 % with the addition of 1.5 % MP. The pH level, which was elevated due to the existence of basic amino acids in MP, decreased during the storage period and reached a pH value comparable to that of the control. The considerable rise in thiobarbituric acid reactive substances (TBARS) observed in the control sausages showed a marked decrease throughout the storage period in the sausages to which MP had been incorporated. Additionally, these sausages exhibited a lower free fatty acid content than the control.
Yazarlar (3)
1
Hüseyin Gençcelep
2
A. Aksel Efe
3
Abdullah Kurt
ORCID: 0000-0003-1452-3278
Anahtar Kelimeler
Free fatty acid
Healthier meat products
Sausage quality
Storage characteristics
Kurumlar
Ondokuz Mayis Üniversitesi
Samsun Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Latin American Applied Research
Q4
OA
SJR Skoru0,161
H-Index31
YayıncıPlapiqui
ÜlkeArgentina
Chemical Engineering (miscellaneous) (Q4)
Chemistry (miscellaneous) (Q4)
Mechanical Engineering (Q4)