YARPUZ (Mentha pulegium L.) TOZU İLE FORMÜLE EDİLEN SIĞIR KÖFTELERİNİN FİZİKOKİMYASAL VE DUYUSAL KALİTESİNİN DEĞERLENDİRİLMESİ

Abstract

The present study was conducted to evaluate the physicochemical and sensory quality of beef patties containing different levels of pennyroyal powder (PP) during storage at 4 °C for up to 9 days. The PP was added to patties at 0.75, 1.5, 2.25, and 3.0% levels and compared to negative (without PP) and positive controls (0.01% propyl gallate). The PP addition decreased the protein content and increased the ash content (P <0.05). The PP inclusion improved cooking loss, but negatively affect the hardness and overall acceptability (P <0.05). However, overall acceptability scores of patties containing up to 1.5% PP were similar to the negative and positive controls (P >0.05). The PP incorporation improved the pH, lipid, and color stability during the storage period (P <0.05). Thus, the inclusion of 1.5% PP could be recommended to retard the lipid and color oxidation of patties with minimal compositional, textural, and sensory changes.

Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives

“…Similarly, Carnosic acid that was extracted from rosemary leaves was found to show significant antioxidant activity in cooked ground buffalo meat at low concentrations (22.5 ppm) (Zang et al, 2022). Pennyroyal (Mentha pulegium L.) powder when added to beef patties significantly reduced in lipid oxidation (Guliyeva and Turhan, 2021). Extracts from rosemary (rosmaridiphenol, rosmariquinone), green tea (epigallocatechins, catechins), and red pepper (capsaicinoids) were tested for their efficacy to control oxidation in pork meat products and it was found that these extracts effectively controlled the lipid oxidation (Yoon et al, 2021).…”

FARKLI DÜZEYLERDE YER FISTIĞI (Arachis hypogaea L.) ZARI İÇEREN SIĞIR KÖFTELERİNİN KALİTE VE DEPOLAMA STABİLİTESİNİN DEĞERLENDİRİLMESİ

“…The extraction of phenolic compounds was carried out according to the procedure explained by Guliyeva and Turhan (2021). Firstly, 5 g of PS was mixed with 20 mL of 80% methanol aqueous solution and submitted to ultrasound for 15 min.…”