Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract

Abstract

Red cabbage is an attractive vegetable with its rich anthocyanin content, antioxidant potential, and coloring properties. The aim of this study was to determine the properties of lyophilized red cabbage water extract (LRCWE) obtained from fresh red cabbage and the usability of different ratios (0%, 0.4%, 0.6%, 0.8%, 1.0%, and 1.2%) of this extract in the production of pastirma cemen paste. LRCWE had high total phenolic content, anthocyanin content, and antioxidant activity properties. The results showed that besides the increased total phenolic content, anthocyanin content, and antioxidant potential of pastirma cemen paste, the addition of LRCWE significantly improved the desired redness (a*) and consumer acceptability compared to control samples. The best results in terms of redness, functional, bioactive, and sensory properties were determined in cemen pastes containing 1.0% and 1.2% LRCWE. In conclusion, the utilization of 1.0% and 1.2% LRCWE can be recommended as an alternative natural additive to synthetic colorants used in the production of pastirma cemen paste and threatening human health. Practical applications Pastirma is a meat product produced by the salting/curing, the 1st drying, 1st pressing, 2nd drying, cemening and the final drying processes of the whole muscle or muscles. “Cemening” is defined as keeping the meat in a cemen paste prepared with various materials for a certain period of time and then covering the outer surface of the meat with this paste. Cemening is an important stage affecting the quality features of pastirma. Synthetic dyes that threaten human health are added to the cemen paste to improve the color properties of the pastirma. The results of this research could offer an alternative to the use of colorants produced from natural sources instead of synthetic dyes for pastirma providers and contribute to the nutrition of consumers with healthier and safer meat products. In this way, functional properties of meat products processed as pastirma shall be increased.

Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage

“…In the sliced pastırma samples coated with cemen paste, similar findings were observed in the study by Aksu et al (2020a), and they stated that the a* values of cemen paste with 0.0%, 1.0%, and 1.2% Gok et al, 2008). However, the increase in the a* value of pastırma in this research is due to the use of extracts obtained by lyophilization technique.…”

“…In addition, the interaction of treatment x the production stage and storage time had a significant effect (p < .05) on the a* values of sliced pastırma (Figure 1b) the addition of 1.0% and 1.2% LRCWE, the amount of anthocyanins of cemen paste is approximately doubled (Aksu et al, 2020a). In this way, the increase of LRCWE in cemen paste increased the a* value of the pastırma.…”

“…In our other studies, the anthocyanin amounts, as malvidin-3-glucoside and cyanidin-3-glucoside, in LRCWE was determined as 5,522.50 ± 86.64 mg/kg and 4,712.70 ± 73.94 mg/kg, respectively (Aksu et al, 2015b;Aksu et al, 2020a).…”

“…Several studies have determined various quality features of lyophilized red cabbage water extract (LRCWE), and concluded that it can be used in the production of cemen paste for pastırma in the levels of 1.0% and 1.2%. It has also been suggested that cemen paste with LRCWE affects the quality of pastırma (Aksu et al, 2015b(Aksu et al, , 2016b(Aksu et al, , 2020a. Yetim et al (2017) studied the effects of different juices (e.g., lemon, salgam juices) and additives (e.g., carmine, citric acid) on cemen paste, but the present study is only on cemen paste.…”

“…In addition, the antioxidant activity in red cabbage is high due to the presence of phenolic components. Thus, red cabbage extracts are red/purple in color, and have high antioxidant and antimicrobial properties (Aksu et al, 2015b, 2020a; Boo et al., 2011, 2012; McDougall et al, 2007; Wu & Prior, 2005). Several studies have determined various quality features of lyophilized red cabbage water extract (LRCWE), and concluded that it can be used in the production of cemen paste for pastırma in the levels of 1.0% and 1.2%.…”