Berberis Meyve Ekstresi ile Marine Edilmiş Et: Kalite Üzerindeki Etkiler

Year 2024, Volume: 5 Issue: 2, 12 - 23, 31.12.2024

Kübra Çinar Topçu , Kübra Fettahoğlu , Özlem Çakır

https://doi.org/10.53501/rteufemud.1430439

Abstract

Bu çalışma, Berberis vulgaris L. ve Berberis crataegina DC. meyve ekstrelerinin et kalitesi üzerindeki potansiyel etkilerini değerlendirmeyi amaçlamaktadır. Araştırma, antioksidan aktiviteyi, fenolik içeriği ve et üzerindeki marine işlemlerin etkilerini incelemektedir. Antioksidan aktivite analizleri, her iki ekstre için benzer aktivite göstermektedir (P>0,05). Ancak, fenolik içerik analizleri önemli farklılıklar göstermektedir (P<0,01). Marine işlemi sırasında, ekstreler etin pH'ını etkiler ve depolama sırasında lipid oksidasyonunu belirleyen TBARS değerlerini etkiler (P<0,01). Duyusal değerlendirmelerde istatistiksel olarak anlamlı farklılıklar olmamasına rağmen (P>0,05), B. vulgaris ile marine edilen et grupları yüksek genel kabul puanları elde etmektedir.

Bu çalışma, et kalitesini artırmak için B. vulgaris ve B. crataegina meyve ekstrelerinin potansiyel kullanımını vurgulamaktadır. Bulgular, bu bitki ekstrelerinin et endüstrisinde kullanımını değerlendirmek için bir temel sağlamaktadır.

Keywords

Antioksidan aktivite, Berberis crataegina DC., Berberis vulgaris L., marine, et kalitesi, fenolik içerik

Supporting Institution

Bayburt University Scientific Research Project Coordination

Project Number

2020/01-69001-08

Thanks

This study has been supported by Bayburt University Scientific Research Project Coordination with project number 2020/01-69001-08

Berberis Fruit Extracts in Marinated Meat: Quality Effects

Abstract

This study aims to assess the potential effects of Berberis vulgaris L. and Berberis crataegina DC. fruit extracts on meat quality. The research investigates antioxidant activity, phenolic content, and the impact of marination processes on meat. Antioxidant activity analyses reveal similar activity for both extracts (P>0,05). However, phenolic content analyses show significant variations (P<0,01). During marination, the extracts affect the pH of the meat and influence TBARS values determining lipid oxidation during storage (P<0,01). Despite no statistically significant differences in sensory evaluations (P>0,05), meat groups marinated with B. vulgaris achieve high overall acceptance scores.
This study highlights the potential use of B. vulgaris and B. crataegina fruit extracts as a strategy to enhance meat quality. The findings provide a foundation for evaluating the use of these plant extracts in the meat industry.

Keywords

Antioxidant activity, Berberis crataegina DC., Berberis vulgaris L., marination, meat quality, phenolic content

Project Number

2020/01-69001-08

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