Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient

In recent years, plant extracts are used as colorant and antioxidant in meat products. Therefore, the effects of cemen pastes produced using different concentrations (0%, 3%, 4% and 5%) of raspberry water extract (RWE) on pastırma were investigated. RWE was tested to improve the color quality of pas...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2022-04, Vol.186, p.108737-108737, Article 108737
Main Authors: Aksu, Muhammet İrfan, Erdemir, Ebru, Turan, Emre, Öz, Fatih
Format: Article
Language:English
Subjects:
Antioxidants - analysis
Color
Meat Products - analysis
Microbial quality
Pastırma
Plant Extracts - chemistry
Protein and lipid oxidation
Raspberry water extract
Redness
Rubus - chemistry
Sensory acceptability
Storage
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In recent years, plant extracts are used as colorant and antioxidant in meat products. Therefore, the effects of cemen pastes produced using different concentrations (0%, 3%, 4% and 5%) of raspberry water extract (RWE) on pastırma were investigated. RWE was tested to improve the color quality of pastırma and decrease lipid and pigment oxidation during production and storage at 4 °C for 150 days. Increasing RWE concentration in cemen paste reduced pH, TBARS (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2022.108737