Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef

In the present study, firstly, various properties of lyophilized water extracts (LBCWE) produced from fresh black carrot were determined. LBCWE was observed to be a rich source of monomeric anthocyanins (1188.40 ± 17.38 mg C3G/100 g; n = 4) and phenolics (2733.83 ± 17.78 mg GAE/100 g, n = 4). Second...

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Veröffentlicht in:	Journal of food science and technology 2021-09, Vol.58 (9), p.3514-3524
Hauptverfasser:	Aksu, Muhammet İrfan, Turan, Emre
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Beef Carbon dioxide Carrots Chemistry Chemistry and Materials Science Chemistry/Food Science Color Daucus carota Food Science Lipid peroxidation Lipids Microorganisms Nutrition Original Original Article Oxidation pH effects Phenols Shelf life
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Zusammenfassung:	In the present study, firstly, various properties of lyophilized water extracts (LBCWE) produced from fresh black carrot were determined. LBCWE was observed to be a rich source of monomeric anthocyanins (1188.40 ± 17.38 mg C3G/100 g; n = 4) and phenolics (2733.83 ± 17.78 mg GAE/100 g, n = 4). Secondly, ground beef containing LBCWE (Control, 100, 200 and 300 ppm) and packaged in HiOx-MAP (80% O 2 + 20% CO 2 ) was evaluated in terms of lipid oxidation, metmyoglobin (MetMb), color, pH and microbial counts during storage at 2.0 ± 0.5 °C for 12 days. By increasing level of LBCWE, the pH, lipid oxidation, MetMb and microbial counts were decreased ( P
ISSN:	0022-1155 0975-8402
DOI:	10.1007/s13197-021-05044-1