Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

Alp Erbay E., Aksu M. İ.

MEAT SCIENCE, cilt.86, sa.2, ss.468-473, 2010 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 86 Sayı: 2
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.meatsci.2010.05.036
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.468-473
  • Anahtar Kelimeler: Ground (minced) beef, Urtica dioica L. (Stinging nettle), MAP, TBARS, Color, Microbiological quality, Shelf life, DRY-FERMENTED SAUSAGE, COLOR STABILITY, FRESH MEAT, QUALITY, SUCUK, ANTIOXIDANTS, OXIDATION, PATTIES, SAFETY
  • Atatürk Üniversitesi Adresli: Evet

Özet

Effects of lyophilized Urtica dioica L water extract (LUWE) and modified atmosphere packaging (MAP) on the quality and shelf life of ground beef were investigated. Ground beef was stored as aerobic control, MAP (80%O-2+20% CO2), MAP + 250 ppm LUWE and MAP and 500 ppm LUWE at 2 +/- 0.5 degrees C for 14 days. MAP and LUWE had significant effects on mesophilic, psychrotrophic and lactic acid bacteria and Pseudomonas counts. Depending on the level of LUWE, Pseudomonas and psychrotrophic counts decreased. Treatment with 500 ppm LUWE + MAP showed the lowest TBARS values compared to other groups during storage. 80% O-2-MAP increased TBARS values. Treatment had no significant effect on L* and b* values of the exterior of the ground beef, but had significant effects on the color of interior sections. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.