The use of cornelian cherry (Cornus mas) extract as natural antioxidant in cooked beef patties during frozen storage

Yıl 2024, Cilt: 28 Sayı: 2, 304 - 320, 21.06.2024

Şeyma Elgin , Orhan Özünlü , Haluk Ergezer

https://doi.org/10.29050/harranziraat.1416330

Öz

In this study, was to investigate changes occurred in physicochemical properties (pH, color, total phenolic content, DPPH radical scavenging activity, TBARS value and carbonyl content) of beef patties with the addition of different concentrations (200, 300 and 500 ppm) of the cornelian cherry extracts during the storage periods (-18ºC, 6 months). The addition of the cornelian cherry extracts had a discernible effect on the beef patties' pH value (P<0.05). Throughout storage periods, the lightness (L*) and redness (a*) value of all samples were decreased although there were increased in yellowness (b*) value. From the beginning to the end of the storage, the total phenolic content of the samples was decreased and this decrement was respectively in the K0 (%50.11), K200 (%26.20), and K300 (%20.27) and K500 (%10.96) groups. In terms of DPPH radical scavenging activity, there were significantly differences among the samples at each evaluation period (P<0.05) and the K500 sample had the higher than the other samples. The increment of the cornelian cherry extracts has been highly effective found for preventing lipid and protein oxidation in cooked beef patties.

Anahtar Kelimeler

cornelian cherry extract, patty, oxidation, physicochemical properties

Donmuş muhafaza edilen pişmiş sığır köftelerinde doğal antioksidan olarak kızılcık (Cornus mas) ekstraktının kullanımı

Öz

Bu çalışmada, 200, 300 ve 500 ppm konsantrasyonlarında hazırlanan kızılcık ekstraktları sığır köftelerine katkılanmış ve depolama boyunca (-18ºC, 6 ay) köftelerin fizikokimyasal özelliklerinde (pH, renk, toplam fenolik madde miktarı, antiradikal aktivite değeri, TBARS değeri ve karbonil içeriği) meydana gelen değişiklikler araştırılmıştır. Kızılcık ekstraktının köftelerdeki pH değerini önemli oranda (P<0,05) etkilediği tespit edilmiştir. Depolama boyunca köftelerin parlaklık (L*) ve kırmızılık (a*) değerlerinde düşüş yaşanırken sarılık (b*) değerlerinde ise önemli artışlar görülmüştür (P<0,05). Depolama boyunca tüm örneklerin toplam fenolik madde miktarında önemli düşüşler gözlenirken (P<0,05) oransal olarak en büyük düşüş (%50.11) K0 numaralı örnekte gerçekleşmiş ve bunu sırasıyla K200 (%26.20), K300 (%20.27) ve K500 (%10.96) numaralı örnekler takip etmiştir. Her bir analiz gününde gruplar arasında önemli farklılıkların olduğu (P<0,05) ve en büyük %ARA değerine K500 numaralı örneğin sahip olduğu görülmüştür. Artan konsantrasyonlardaki kızılcık ekstraktının köftelerdeki lipid ve protein oksidasyonunu önemli ölçüde engellediği gözlenmiştir.

Anahtar Kelimeler

kızılcık ekstraktı, oksidasyon, köfte, fizikokimyasal özellikler

Kaynakça

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