Research Article
BibTex RIS Cite

THE USE OF ROSE HİP FRUİT (Rosa Canina L.) İN FERMENTED MEAT MODEL SYSTEM

Year 2017, Volume: 42 Issue: 4, 372 - 381, 16.04.2017

Abstract

The effects of fresh and dried rosehip addition on the
physicochemical and microbiological properties of fermented meat model system
were investigated. Addition of fresh and dry rosehip significantly decreased
TBARS and pH values compared to control group (P<0.05). While higher L* values were determined in batter with
10% fresh rosehip compared to other treatment groups at the beginning of the
fermentation (P<0.05). The
addition of rosehip in batter showed non-significant effects on moisture,
protein, fat and ash levels in batters after fermentation. The addition of
rosehip did also not affect yeast, mold, total mesophilic aerobic and coliform
counts. The results of this study demonstrated that rosehip can be used in
fermented meat model system to inhibit lipid oxidation without posing any
quality problems. 

References

  • Adamczak, A., W. Buchwald, J. ZielinskiS. Mielcarek. (2010). The effect of air and freeze drying on the content of flavonoids, β -carotene and organic acids in European dog rose hips (Rosa L. sect. Caninae DC. em. Christ.). Kerva Polonica, 56(1): 7-18.
  • Agourram, A., D. Ghirardello, K. Rantsiou, G. Zeppa, S. Belviso, A. Romane, K. OufdouM. Giordano. (2013). Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts. Int J Food Prop, 16(5): 1092-1104.
  • AOAC (1995). Official Methods of Analysis (16th ed) Association of Official Analytical Chemists. Washington, DC. .
  • AOAC (2000). Official Methods of Analysis (17th ed) Association of Official Analytical Chemists. Washington, DC. .
  • Banerjee, R., A. K. Verma, A. K. Das, V. Rajkumar, A. A. ShewalkarH. P. Narkhede. (2012). Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Sci, 91(2): 179-184.
  • Brand-Williams, W., M.-E. CuvelierC. Berset. (1995). Use of a free radical method to evaluate antioxidant activity. Lwt-Food Sci Technol, 28(1): 25-30.
  • Bukvicki, D., D. Stojkovic, M. Sokovic, L. Vannini, C. Montanari, B. Pejin, A. Savic, M. Veljic, S. GrujicP. D. Mann. (2014). Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. Meat Sci, 96(3): 1355-1360.
  • Cemeroğlu, B. (1992). Meyve ve sebze işleme endüstrisinde temel analiz metotları. Biltav Yayınları, Ankara: 338-351.
  • Chouliara, E., A. Karatapanis, I. N. SavvaidisM. G. Kontominas. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C. Food Microbiol, 24(6): 607-617.
  • Contini, C., R. Alvarez, M. O'Sullivan, D. P. Dowling, S. O. GarganF. J. Monahan. (2014). Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Sci, 96(3): 1171-1176.
  • Çoban, Ö. E.B. Patır. (2010). Antioksidan etkili bazı bitki ve baharatların gıdalarda kullanımı. Gıda Tek Elekt Dergisi, 5(2): 7-19.
  • Demir, F.M. Ozcan. (2001). Chemical and technological properties of rose (Rosa canina L.) fruits grown wild in Turkey. J Food Eng, 47(4): 333-336.
  • Devatkal, S. K., K. NarsaiahA. Borah. (2010). Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Sci, 85(1): 155-159.
  • Duthie, G., F. Campbell, C. Bestwick, S. StephenW. Russell. (2013). Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health. Nutrients, 5(4): 1241-1252.
  • Erenturk, S., M. S. GulabogluS. Gultekin. (2005). The effects of cutting and drying medium on the vitamin C content of rosehip during drying. J Food Eng, 68(4): 513-518.
  • Estevez, M.M. Heinonen. (2010). Effect of Phenolic Compounds on the Formation of alpha-Aminoadipic and gamma-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin. J Agri Food Chem, 58(7): 4448-4455.
  • Estevez, M., S. Ventanas, M. HeinonenE. Puolanne. (2011). Protein Carbonylation and Water-Holding Capacity of Pork Subjected to Frozen Storage: Effect of Muscle Type, Premincing, and Packaging. J Agri Food Chem, 59(10): 5435-5443.
  • Ganhao, R., M. Estevez, P. Kylli, M. HeinonenD. Morcuende. (2010). Characterization of Selected Wild Mediterranean Fruits and Comparative Efficacy as Inhibitors of Oxidative Reactions in Emulsified Raw Pork Burger Patties. J J Agri Food Chem, 58(15): 8854-8861.
  • Kilic, B.M. P. Richards. (2003). Lipid oxidation in poultry doner kebab: Pro-oxidative and anti-oxidative factors. J Food Sci, 68(2): 686-689.
  • Kurcubic, V. S., P. Z. Maskovic, J. M. Vujic, D. V. Vranic, S. M. Veskovic-Moracanin, D. G. OkanovicS. V. Lilic. (2014). Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Sci, 97(4): 459-467.
  • Orhan, D. D.A. Hartevioğlu. Kuşburnu Bitkisinin Kimyasal Bileşimi ve Biyolojik Aktiviteleri.
  • Oyedemi, S., B. Oyedemi, J. Prieto, R. Coopoosamy, P. StapletonS. Gibbons. (2016). In vitro assessment of antibiotic-resistance reversal of a methanol extract from Rosa canina L. South African J Botany, 105: 337-342.
  • Quave, C. L., L. R. Plano, T. PantusoB. C. Bennett. (2008). Effects of extracts from Italian medicinal plants on planktonic growth, biofilm formation and adherence of methicillin-resistant Staphylococcus aureus. J Ethnopharmacology, 118(3): 418-428.
  • Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. YangC. Rice-Evans. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio Med, 26(9): 1231-1237.
  • Regnell, C. (1976). Islenmis sebze ve meyvelerin kalite kontrolu ile ilgili analitik metotlar. Bursa Gida Kontrol Egit. Aras. Ens. Yayin,(2).
  • Ropciuc, S.A. Leahu. (2014). Influence of processing on vitamin C content of rosehip fruits. Scientific Papers Animal Science and Biotechnologies, 47(1): 116-120.
  • Shiota, S., M. Shimizu, J. i. Sugiyama, Y. Morita, T. MizushimaT. Tsuchiya. (2004). Mechanisms of Action of Corilagin and Tellimagrandin I That Remarkably Potentiate the Activity of β‐Lactams against Methicillin‐Resistant Staphylococcus aureus. Microbiol İmmun, 48(1): 67-73.
  • Singleton, V.J. A. Rossi. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American J Enology Viticulture, 16(3): 144-158.
  • Stralsjo, L., C. Alklint, M. E. OlssonI. Sjoholm. (2003). Total folate content and retention in rosehips (Rosa ssp.) after drying. J Agri Food Chem, 51(15): 4291-4295.
  • Su, L., J.-J. Yin, D. Charles, K. Zhou, J. MooreL. L. Yu. (2007). Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chem, 100(3): 990-997.
  • Verma, A. K., V. Rajkumar, R. Banerjee, S. BiswasA. K. Das. (2013). Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets. Asian Austral J Anim, 26(6): 886-895.
  • Vossen, E., M. Utrera, S. De Smet, D. MorcuendeM. Estevez. (2012). Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite. Meat Sci, 92(4): 451-457.
  • Wiegand, C.G. Waloszek (2003). Color Glossary A–C.
  • Yi, O., E. M. Jovel, G. N. Towers, T. R. WahbeD. Cho. (2007). Antioxidant and antimicrobial activities of native Rosa sp. from British Columbia, Canada. Int J Food Sci Nutri, 58(3): 178-189.
  • Yilmaz, S. O.S. Ercisli. (2011). Antibacterial and antioxidant activity of fruits of some rose species from Turkey. Rom Biotech Lett, 16(4): 6407-6411.

FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa canina L.) MEYVESİ KULLANIMI

Year 2017, Volume: 42 Issue: 4, 372 - 381, 16.04.2017

Abstract

Bu çalışmada, taze ve kurutulmuş kuşburnu ilavesinin fermente et model
sisteminde fizikokimyasal ve mikrobiyolojik özellikler üzerine etkisi
incelenmiştir. Araştırma bulguları taze ve kurutulmuş kuşburnu ilavesinin TBARS
ve pH değerlerini kontrol grubuna kıyasla önemli ölçüde azalttığını
göstermiştir (P<0.05).
Fermentasyonun başlangıcında %10 taze kuşburnu ilave edilen grubun en yüksek L*
değerine sahip olduğu belirlenmiştir (P<0.05).
Kuşburnu ilavesinin fermantasyon süresi sonunda belirlenen nem, protein, yağ ve
kül değerleri üzerinde önemli bir etkisinin olmadığı tespit edilmiştir. Ayrıca,
kuşburnu ilavesinin maya, küf, toplam mezofilik aerob ve koliform bakteri sayısı
üzerine bir etkisi olmadığı belirlenmiştir. Bu çalışmadan elde edilen sonuçlar kuşburnu
ilavesinin fermente et model sisteminde lipit oksidasyonunu sınırlandırma amacı
ile kullanılabileceğini ve son üründe herhangi bir kalite problemine sebep
olmadığını göstermiştir. 

References

  • Adamczak, A., W. Buchwald, J. ZielinskiS. Mielcarek. (2010). The effect of air and freeze drying on the content of flavonoids, β -carotene and organic acids in European dog rose hips (Rosa L. sect. Caninae DC. em. Christ.). Kerva Polonica, 56(1): 7-18.
  • Agourram, A., D. Ghirardello, K. Rantsiou, G. Zeppa, S. Belviso, A. Romane, K. OufdouM. Giordano. (2013). Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts. Int J Food Prop, 16(5): 1092-1104.
  • AOAC (1995). Official Methods of Analysis (16th ed) Association of Official Analytical Chemists. Washington, DC. .
  • AOAC (2000). Official Methods of Analysis (17th ed) Association of Official Analytical Chemists. Washington, DC. .
  • Banerjee, R., A. K. Verma, A. K. Das, V. Rajkumar, A. A. ShewalkarH. P. Narkhede. (2012). Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Sci, 91(2): 179-184.
  • Brand-Williams, W., M.-E. CuvelierC. Berset. (1995). Use of a free radical method to evaluate antioxidant activity. Lwt-Food Sci Technol, 28(1): 25-30.
  • Bukvicki, D., D. Stojkovic, M. Sokovic, L. Vannini, C. Montanari, B. Pejin, A. Savic, M. Veljic, S. GrujicP. D. Mann. (2014). Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. Meat Sci, 96(3): 1355-1360.
  • Cemeroğlu, B. (1992). Meyve ve sebze işleme endüstrisinde temel analiz metotları. Biltav Yayınları, Ankara: 338-351.
  • Chouliara, E., A. Karatapanis, I. N. SavvaidisM. G. Kontominas. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C. Food Microbiol, 24(6): 607-617.
  • Contini, C., R. Alvarez, M. O'Sullivan, D. P. Dowling, S. O. GarganF. J. Monahan. (2014). Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Sci, 96(3): 1171-1176.
  • Çoban, Ö. E.B. Patır. (2010). Antioksidan etkili bazı bitki ve baharatların gıdalarda kullanımı. Gıda Tek Elekt Dergisi, 5(2): 7-19.
  • Demir, F.M. Ozcan. (2001). Chemical and technological properties of rose (Rosa canina L.) fruits grown wild in Turkey. J Food Eng, 47(4): 333-336.
  • Devatkal, S. K., K. NarsaiahA. Borah. (2010). Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Sci, 85(1): 155-159.
  • Duthie, G., F. Campbell, C. Bestwick, S. StephenW. Russell. (2013). Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health. Nutrients, 5(4): 1241-1252.
  • Erenturk, S., M. S. GulabogluS. Gultekin. (2005). The effects of cutting and drying medium on the vitamin C content of rosehip during drying. J Food Eng, 68(4): 513-518.
  • Estevez, M.M. Heinonen. (2010). Effect of Phenolic Compounds on the Formation of alpha-Aminoadipic and gamma-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin. J Agri Food Chem, 58(7): 4448-4455.
  • Estevez, M., S. Ventanas, M. HeinonenE. Puolanne. (2011). Protein Carbonylation and Water-Holding Capacity of Pork Subjected to Frozen Storage: Effect of Muscle Type, Premincing, and Packaging. J Agri Food Chem, 59(10): 5435-5443.
  • Ganhao, R., M. Estevez, P. Kylli, M. HeinonenD. Morcuende. (2010). Characterization of Selected Wild Mediterranean Fruits and Comparative Efficacy as Inhibitors of Oxidative Reactions in Emulsified Raw Pork Burger Patties. J J Agri Food Chem, 58(15): 8854-8861.
  • Kilic, B.M. P. Richards. (2003). Lipid oxidation in poultry doner kebab: Pro-oxidative and anti-oxidative factors. J Food Sci, 68(2): 686-689.
  • Kurcubic, V. S., P. Z. Maskovic, J. M. Vujic, D. V. Vranic, S. M. Veskovic-Moracanin, D. G. OkanovicS. V. Lilic. (2014). Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Sci, 97(4): 459-467.
  • Orhan, D. D.A. Hartevioğlu. Kuşburnu Bitkisinin Kimyasal Bileşimi ve Biyolojik Aktiviteleri.
  • Oyedemi, S., B. Oyedemi, J. Prieto, R. Coopoosamy, P. StapletonS. Gibbons. (2016). In vitro assessment of antibiotic-resistance reversal of a methanol extract from Rosa canina L. South African J Botany, 105: 337-342.
  • Quave, C. L., L. R. Plano, T. PantusoB. C. Bennett. (2008). Effects of extracts from Italian medicinal plants on planktonic growth, biofilm formation and adherence of methicillin-resistant Staphylococcus aureus. J Ethnopharmacology, 118(3): 418-428.
  • Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. YangC. Rice-Evans. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio Med, 26(9): 1231-1237.
  • Regnell, C. (1976). Islenmis sebze ve meyvelerin kalite kontrolu ile ilgili analitik metotlar. Bursa Gida Kontrol Egit. Aras. Ens. Yayin,(2).
  • Ropciuc, S.A. Leahu. (2014). Influence of processing on vitamin C content of rosehip fruits. Scientific Papers Animal Science and Biotechnologies, 47(1): 116-120.
  • Shiota, S., M. Shimizu, J. i. Sugiyama, Y. Morita, T. MizushimaT. Tsuchiya. (2004). Mechanisms of Action of Corilagin and Tellimagrandin I That Remarkably Potentiate the Activity of β‐Lactams against Methicillin‐Resistant Staphylococcus aureus. Microbiol İmmun, 48(1): 67-73.
  • Singleton, V.J. A. Rossi. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American J Enology Viticulture, 16(3): 144-158.
  • Stralsjo, L., C. Alklint, M. E. OlssonI. Sjoholm. (2003). Total folate content and retention in rosehips (Rosa ssp.) after drying. J Agri Food Chem, 51(15): 4291-4295.
  • Su, L., J.-J. Yin, D. Charles, K. Zhou, J. MooreL. L. Yu. (2007). Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chem, 100(3): 990-997.
  • Verma, A. K., V. Rajkumar, R. Banerjee, S. BiswasA. K. Das. (2013). Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets. Asian Austral J Anim, 26(6): 886-895.
  • Vossen, E., M. Utrera, S. De Smet, D. MorcuendeM. Estevez. (2012). Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite. Meat Sci, 92(4): 451-457.
  • Wiegand, C.G. Waloszek (2003). Color Glossary A–C.
  • Yi, O., E. M. Jovel, G. N. Towers, T. R. WahbeD. Cho. (2007). Antioxidant and antimicrobial activities of native Rosa sp. from British Columbia, Canada. Int J Food Sci Nutri, 58(3): 178-189.
  • Yilmaz, S. O.S. Ercisli. (2011). Antibacterial and antioxidant activity of fruits of some rose species from Turkey. Rom Biotech Lett, 16(4): 6407-6411.
There are 35 citations in total.

Details

Other ID GD17021
Journal Section Articles
Authors

Cem Okan Özer

Publication Date April 16, 2017
Published in Issue Year 2017 Volume: 42 Issue: 4

Cite

APA Özer, C. O. (2017). FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa canina L.) MEYVESİ KULLANIMI. Gıda, 42(4), 372-381.
AMA Özer CO. FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa canina L.) MEYVESİ KULLANIMI. The Journal of Food. August 2017;42(4):372-381.
Chicago Özer, Cem Okan. “FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa Canina L.) MEYVESİ KULLANIMI”. Gıda 42, no. 4 (August 2017): 372-81.
EndNote Özer CO (August 1, 2017) FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa canina L.) MEYVESİ KULLANIMI. Gıda 42 4 372–381.
IEEE C. O. Özer, “FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa canina L.) MEYVESİ KULLANIMI”, The Journal of Food, vol. 42, no. 4, pp. 372–381, 2017.
ISNAD Özer, Cem Okan. “FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa Canina L.) MEYVESİ KULLANIMI”. Gıda 42/4 (August 2017), 372-381.
JAMA Özer CO. FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa canina L.) MEYVESİ KULLANIMI. The Journal of Food. 2017;42:372–381.
MLA Özer, Cem Okan. “FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa Canina L.) MEYVESİ KULLANIMI”. Gıda, vol. 42, no. 4, 2017, pp. 372-81.
Vancouver Özer CO. FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa canina L.) MEYVESİ KULLANIMI. The Journal of Food. 2017;42(4):372-81.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/