Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products

AKSU M. İ., Turan E.

PACKAGING TECHNOLOGY AND SCIENCE, cilt.35, sa.4, ss.339-349, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 4
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1002/pts.2631
  • Dergi Adı: PACKAGING TECHNOLOGY AND SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aerospace Database, Business Source Elite, Business Source Premier, CAB Abstracts, Communication Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.339-349
  • Anahtar Kelimeler: black carrot extract, discolouration, ground beef, microbial quality, oxidative stability, LYOPHILIZED WATER EXTRACT, VAR.-ATRORUBENS-ALEF., URTICA-DIOICA L., SHELF-LIFE, LIPID OXIDATION, ANTIOXIDANT ACTIVITY, NATURAL COLORANTS, RAW BEEF, STABILITY, CONSUMPTION
  • Atatürk Üniversitesi Adresli: Hayır

Özet

Natural plant extracts have been widely used in the food industry in recent years as natural colourants, antioxidants and antimicrobials due to consumer health concerns. In this study, the effects of different levels of black carrot water extract (BCWE) (control without BCWE, 100, 200 and 300 ppm) on metmyoglobin (MetMb), lipid oxidation, colour and microbial counts of vacuum-packed ground beef were evaluated during chilled storage for 15 days. MetMb, pH, lipid oxidation, redness (a*) values and microbial counts of ground beef were significantly (p < 0.01) affected by BCWE treatment. During storage, the lowest lipid oxidation values were determined in the BCWE groups (p < 0.05). BCWE groups had higher a* values and lower MetMb content at the end of storage than control. BCWE contributed to reduce the growth of Enterobacteriaceae. The 200-ppm BCWE group had approximately 2 log units lower Enterobacteriaceae counts at the end of storage compared to the control. These results showed that the anthocyanin-rich BCWE is a promising natural additive to overcome the problems in vacuum-packed ground meat. Consequently, 200-ppm BCWE can be recommended for use in vacuum-packed ground beef to prevent discolouration, lipid oxidation and microbial growth during chilled storage.