Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage
Özet
The present study was conducted to determine the effects of spray-dried raspberry powder (SDRP) (CONTROL, 1.0%, 2.0%, and 3.0%) as a natural antioxidant, antimicrobial, and colorant on physicochemical properties, lipid oxidation, discoloration, and microbial quality of vacuum-packed (VP) ground beef during chilled storage at 2 +/- 0.5 degrees C for 18 days. By incorporating SDRP into VP ground beef pH, lipid oxidation (TBARS), lightness, and hue angle (h degrees) values decreased (P < .01), while redness (a*) and chroma (C*) values improved (P < .01). SDRP treatments had higher redness, more stable color, and lower pH and TBARS values during storage in a dose -dependent manner (P < .05), demonstrating that SDRP had a preventive effect on lipid oxidation and discol-oration. The combination of vacuum packaging with SDRP generally resulted in lower bacterial growth during storage. These results demonstrated that 2% or 3% SDRP treatment has promising potential as an effective strategy to achieve oxidative and microbial stability and overcome discoloration in VP fresh meats.
Anahtar kelimeler
Atıf için künye
Aksu, M. İ., Turan, E., Gülbandılar, A., & Tamturk, F. (2023). Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage. MEAT SCIENCE, 197. https://doi.org/10.1016/j.meatsci.2022.109072
BibTeX
@article{aksu2023-273855,
author = {Aksu, Muhammet İrfan and Turan, Emre and Gülbandılar, Aysel and Tamturk, Faruk},
title = {Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage},
journal = {MEAT SCIENCE},
year = {2023},
volume = {197},
issn = {0309-1740},
doi = {10.1016/j.meatsci.2022.109072},
url = {https://akademik.atauni.edu.tr/yayinlar/273855-utilization-of-spray-dried-raspberry-powder-as-a-natural-additive-to-improve}
}