The effect of barberry (Berberis vulgaris L.) extract on the physicochemical properties, sensory characteristics, and volatile compounds of chicken frankfurters

Jaberi R., KABAN G., KAYA M.

Journal of Food Processing and Preservation, cilt.44, sa.7, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44 Sayı: 7
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/jfpp.14501
  • Dergi Adı: Journal of Food Processing and Preservation
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Atatürk Üniversitesi Adresli: Evet

Özet

In the study, three different ratios (0.75%, 1.5%, and 3.0%) of Berberis vulgaris (BV) extract were used in the production of chicken frankfurters. The group containing carmine and the group without a colorant was evaluated as control. The use of the extract showed a significant effect on pH and TBARS values (p < .01). Total phenolic content and antiradical activity increased depending on the increasing rate of BV extract (p < .05). While the group with carmine had the lowest L* and b* values in the color of the samples, the samples with extract had higher a* values than the frankfurters without colorant (p < .05). The samples with the extract had higher color scores than the control group without colorant. However, the use of extract caused an increase in acidic taste (p < .05). The barberry extract resulted in a decrease in hexanal and an increase in some sulphur compounds and terpenes (p < .05).