Effects of thymol and rosemary essential oils and red beet extract on low-nitrite and carmine-free beef Mortadella

Basit Öğe Kaydı
dc.authorid0000-0001-8802-6632tr
dc.authorid0000-0001-8769-4823tr
dc.authorid0000-0001-6758-2912tr
dc.contributor.authorCan, Özlem Pelin
dc.contributor.authorHastaoğlu, Emre
dc.contributor.authorVural, Halil
dc.date.accessioned2022-05-13T11:55:14Z
dc.date.available2022-05-13T11:55:14Z
dc.date.issued27/07/2021tr
dc.departmentFen Bilimleri Enstitüsütr
dc.description.abstractIn the present study, essential oils were used in order to reduce the nitrite in beef Mortadella, and the red beet extract was used instead of carmine. Beef Mortadella samples containing thymol and rosemary essential oils and red beet extract were produced. Chemical, physical, sensorial, and microbiological analyses were performed during the storage period. The antimicrobial and antioxidant effects of nitrite can be achieved by using thymol and rosemary essential oils. Thiobarbituric acid values of nitrite-free samples were found to be higher than nitrite-containing samples. Redness values of samples containing red beet extract and samples containing nitrite were highest. It can be recommended to use rosemary essential oil and red beet extract in reduced-nitrite and carmine-free meat products. The rosemary essential oil was reported to be more acceptable than thymol from sensorial aspect, although thymol has high antimicrobial and antioxidant effects and high phenolic content when compared with rosemary essential oil.tr
dc.identifier.doi10.1111/jfpp.15855en_US
dc.identifier.endpagee15870tr
dc.identifier.issue10tr
dc.identifier.scopus2-s2.0-85112651970en_US
dc.identifier.scopusqualityN/A
dc.identifier.startpagee15855tr
dc.identifier.urihttps://hdl.handle.net/20.500.12418/13060
dc.identifier.volume45tr
dc.identifier.wosWOS:000682419100001en_US
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYtr
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryUluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanıtr
dc.rightsinfo:eu-repo/semantics/openAccesstr
dc.titleEffects of thymol and rosemary essential oils and red beet extract on low-nitrite and carmine-free beef Mortadellaen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Effects of Thymol and Rosemary Essential Oils and Red Beet Extract on Low Nitrite and Carmine free Beef Mortadella.pdf
Boyut:
830.73 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale Dosyası
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Besin - Gıda Hijyeni ve Teknolojisi Bölümü Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu