Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastirma quality during refrigerated storage

This work aimed to determine the effect of freeze-dried pomegranate water extract (FDPWE) on the quality and technological properties of cemen paste and pastirma. Firstly, FDPWE was produced and its antioxidant, physical and physicochemical properties were determined. Secondly, cemen paste was produced with different levels of FDPWE (Control, 1.0%, 2.0%, 3.0%, 4.0%, and 5.0%) and its quality characteristics were determined. Afterwards, pastirma production was carried out with cemen paste produced by adding FDPWE (Control, 3.0%, 4.0% and 5.0%) and its effects on quality properties and storage stability (at 4 degrees C for 150 days) of pastirma were investigated. FDPWE had high total anthocyanin content and a* values. The use of FDPWE in cemen paste production caused a decrease in pH value, thereby increasing the effectiveness of anthocyanins. It also caused an increase in a* value (P < 0.01), FRAP-reducing activity, metal chelating activity, color and overall acceptability of cemen. Increasing FDPWE content in cemen paste reduced salt, pH and lipid oxidation (P < 0.01) of pastirma, while both external and internal surface a* color (P < 0.01) and sensory scores (P < 0.01) increased according to the control sample. In addition, the storage stability of the pastirma with FDPWE was maintained better than control samples. The results indicated the potential of FDPWE, as a new clean label additive, containing natural functional components to enhance the quality and stability of pastirma.

Dergi

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Yıl

2023

Cilt

249

Sayı

5

Sayfa

1329-1341

ISSN

1438-2377

eISSN

1438-2385

DOI

10.1007/s00217-023-04216-x

WoS UID

WOS:000938776500001