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Abstract Lipid oxidation and discoloration are two important problems in the storage of pastirma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in… Click to show full abstract
Abstract Lipid oxidation and discoloration are two important problems in the storage of pastirma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in cemen paste and its effects on the pastirma quality (especially colour, protein and lipid oxidation, microbial and sensory properties) were investigated during storage. Two trials were conducted; in trial 1, LRBWE was obtained, its various properties were designated and effects on the cemen paste of these extracts (0.0%, 0.4%, 0.6%, 0.8% 1.0% and 1.2%) were determined. In trial 2, pastirma with cemen paste containing 0.8%, 1.0% and 1.2% LRBWE were produced and stored at 4 ± 1 °C for 150 days. The LRBWE did not influence protein oxidation of pastirma, whereas increasing LRBWE level led to a decrease in lipid oxidation (P
Journal Title: Journal of Stored Products Research
Year Published: 2020
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