USE OF BLACK MULBERRY AND HIBISCUS EXTRACTS AS AN ALTERNATIVE TO CARMINE IN COLORING SNACK MEAT STICKS

Abstract

Snack meat sticks are meat product obtained by stuffing natural lamb intestines with meat paste, which generally contains salt and various spices, and then cooking it. This study investigated the effect of mulberry and hibiscus extracts as natural colorants on the color stability, lipid oxidation, and sensory properties of snack sticks. pH and water activity (aw) values of snack sticks containing mulberry extract were lower (P<0.05) than those containing carmine and hibiscus extracts. The highest total phenolic was in sticks containing hibiscus (1118.36 mg/kg GAE), while no statistically significant differences were in antioxidant activity among samples. Carmine-containing sticks were darker red with lower L* and b* values (P<0.05; P<0.01) and a higher a* value (P<0.01). In sensory evaluation, sticks containing hibiscus had the highest flavor and overall acceptability scores. In this study, it was concluded that hibiscus extract could be successfully used for both coloring and enriching snack meat sticks.

Keywords

• snack meat sticks
• natural dye
• hibiscus
• black mulberry

KARADUT (Morus nigra) VE HİBİSKUS (Hibiscus sabdariffa L.) EKSTRAKTLARI KULLANILARAK BİYOAKTİF BİLEŞENLERCE ZENGİN ve KARMİNE ALTERNATİF OLARAK RENKLENDİRİLMİŞ FONKSİYONEL ET ÇUBUĞU ÜRETİMİ

Abstract

Atıştırmalık et çubukları, genel olarak tuz ve çeşitli baharatları içeren et hamurunun doğal kuzu bağırsaklarına doldurulduktan sonra pişirilmesiyle elde edilen bir et ürünüdür. Bu çalışmada, et çubukları üretiminde karmine alternatif olarak karadut ve hibiskus ekstraktlarının renklendirici olarak kullanımının, çubukların renk stabilitesi, lipit oksidasyonu ve duyusal özellikleri üzerine etkisi araştırılmıştır. Karadut ekstraktı içeren et çubuklarının pH ve su aktivitesi (aw) değerleri, karmin ve hibiskus ekstraktı içeren çubuklardan daha düşük (P<0.05) tespit edilmiştir. Toplam fenolik miktarı, en yüksek hibiskus ekstraktı içeren çubuklarda (1118.36 mg/kg GAE) tespit edilirken, örneklerin antioksidan aktiviteleri arasında istatistiksel olarak önemli bir farklılık bulunmamıştır. Karmin kullanılan çubukların daha düşük L* ve b* değerleri (P<0.05; P<0.01) ve daha yüksek a* değeri (P<0.01) ile daha koyu kırmızı renkli olduğu belirlenmiştir. Duyusal değerlendirmede ise, en yüksek lezzet ve genel beğeni puanına hibiskus içeren çubuklar sahip olmuştur. Bu çalışmada, atıştırmalık et çubuklarının hem renklendirilmesi hem de zenginleştirilmesinde hibiskus ekstraktının başarıyla kullanılabileceği sonucuna varılmıştır.

Keywords

• atıştırmalık et çubukları
• doğal boya
• hibiskus
• karadut

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