Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage

AKSU M. İ., Turan E., GÜLBANDILAR A., Tamturk F.

MEAT SCIENCE, cilt.197, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 197
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.meatsci.2022.109072
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Index Islamicus, Veterinary Science Database
  • Anahtar Kelimeler: Discoloration, Ground beef, Microbial quality, Oxidative stability, Red raspberry, Shelf life, Spray-dried, URTICA-DIOICA L., MODIFIED ATMOSPHERE, LIPID OXIDATION, SHELF-LIFE, PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT ACTIVITY, BIOACTIVE COMPOUNDS, BERRIES EXTRACTS, MEAT-PRODUCTS, RED RASPBERRY
  • Atatürk Üniversitesi Adresli: Hayır

Özet

The present study was conducted to determine the effects of spray-dried raspberry powder (SDRP) (CONTROL, 1.0%, 2.0%, and 3.0%) as a natural antioxidant, antimicrobial, and colorant on physicochemical properties, lipid oxidation, discoloration, and microbial quality of vacuum-packed (VP) ground beef during chilled storage at 2 +/- 0.5 degrees C for 18 days. By incorporating SDRP into VP ground beef pH, lipid oxidation (TBARS), lightness, and hue angle (h degrees) values decreased (P < .01), while redness (a*) and chroma (C*) values improved (P < .01). SDRP treatments had higher redness, more stable color, and lower pH and TBARS values during storage in a dose -dependent manner (P < .05), demonstrating that SDRP had a preventive effect on lipid oxidation and discol-oration. The combination of vacuum packaging with SDRP generally resulted in lower bacterial growth during storage. These results demonstrated that 2% or 3% SDRP treatment has promising potential as an effective strategy to achieve oxidative and microbial stability and overcome discoloration in VP fresh meats.