THE USE OF ROSE HİP FRUİT (Rosa Canina L.) İN FERMENTED MEAT MODEL SYSTEM

Year 2017, Volume: 42 Issue: 4, 372 - 381, 16.04.2017

Cem Okan Özer

Abstract

The effects of fresh and dried rosehip addition on the
physicochemical and microbiological properties of fermented meat model system
were investigated. Addition of fresh and dry rosehip significantly decreased
TBARS and pH values compared to control group (P<0.05). While higher L* values were determined in batter with
10% fresh rosehip compared to other treatment groups at the beginning of the
fermentation (P<0.05). The
addition of rosehip in batter showed non-significant effects on moisture,
protein, fat and ash levels in batters after fermentation. The addition of
rosehip did also not affect yeast, mold, total mesophilic aerobic and coliform
counts. The results of this study demonstrated that rosehip can be used in
fermented meat model system to inhibit lipid oxidation without posing any
quality problems. 

Keywords

fermented meat, rosehip, quality parameter

FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa canina L.) MEYVESİ KULLANIMI

Abstract

Bu çalışmada, taze ve kurutulmuş kuşburnu ilavesinin fermente et model
sisteminde fizikokimyasal ve mikrobiyolojik özellikler üzerine etkisi
incelenmiştir. Araştırma bulguları taze ve kurutulmuş kuşburnu ilavesinin TBARS
ve pH değerlerini kontrol grubuna kıyasla önemli ölçüde azalttığını
göstermiştir (P<0.05).
Fermentasyonun başlangıcında %10 taze kuşburnu ilave edilen grubun en yüksek L*
değerine sahip olduğu belirlenmiştir (P<0.05).
Kuşburnu ilavesinin fermantasyon süresi sonunda belirlenen nem, protein, yağ ve
kül değerleri üzerinde önemli bir etkisinin olmadığı tespit edilmiştir. Ayrıca,
kuşburnu ilavesinin maya, küf, toplam mezofilik aerob ve koliform bakteri sayısı
üzerine bir etkisi olmadığı belirlenmiştir. Bu çalışmadan elde edilen sonuçlar kuşburnu
ilavesinin fermente et model sisteminde lipit oksidasyonunu sınırlandırma amacı
ile kullanılabileceğini ve son üründe herhangi bir kalite problemine sebep
olmadığını göstermiştir. 

Keywords

fermente et, kuşburnu, kalite kriterleri

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