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

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

In this study, the effects of cemen paste with lyophilized red cabbage water extract (LRCWE) on the quality characteristics of pastırma were studied. Cemen paste with LRCWE concentrations of 0.0%, 0.8%, 1.0%, and 1.2% were used for pastırma production. Pastırma was stored at 4°C for 150 days. The a*...

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Veröffentlicht in:Journal of food processing and preservation 2020-11, Vol.44 (11), p.n/a
Hauptverfasser: Aksu, Muhammet İrfan, Erdemir, Ebru, Oz, Fatih, Turan, Emre, Gürses, Mustafa
Format: Artikel
Sprache:eng
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Zusammenfassung:In this study, the effects of cemen paste with lyophilized red cabbage water extract (LRCWE) on the quality characteristics of pastırma were studied. Cemen paste with LRCWE concentrations of 0.0%, 0.8%, 1.0%, and 1.2% were used for pastırma production. Pastırma was stored at 4°C for 150 days. The a* values of external and sliced surfaces and sensorial scores were higher in the pastırma added with 1.0% and/or 1.2% LRCWE during processing and storage. LRCWE addition reduced thiobarbituric acid reactive substance (TBARS) (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.14897