The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

Alime Cabı; Cemalettin Sarıçoban; Kübra Ünal

The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

Abstract

The aim of this study was to determine the effects of the dried peach leaves powders with different methods on pH and Thiobarbituric acid reactive substances (TBARS) values, cooking, textural and sensory properties of beef patties. Samples were divided into six treatment groups; control (without peach leaf powder/ Butylhydroxytoluene (BHT)), patties with BHT (0.01%), patties containing peach leaf powders (PLP) dried in air (AP) (%1) and in microwave oven (MwP) in three different concentrations (0.5%, 1%, 2%). Sample were stored at +4 ºC for 7 days. The pH of raw beef patties containing various levels of PLPs decreased slightly (P<0.01). The MwP addition significantly decreased (P <0.01) the TBARS value compared to the without peach leaf powder. At the end of the storage period, the TBARS value of the control group was 4.14 mg MDA/kg, while the TBARS value of MwP3 was 0.67 mg MDA/kg.

Keywords

Details

Primary Language

English

Subjects

Agricultural Engineering

Journal Section

Research Article

Authors

Alime Cabı ^* This is me
Türkiye

Cemalettin Sarıçoban This is me
Türkiye

Kübra Ünal This is me
Türkiye

Publication Date

April 25, 2022

Submission Date

December 31, 2021

Acceptance Date

April 17, 2022

Published in Issue

Year 2022 Volume: 36 Number: 1

IZ

https://izlik.org/JA96DG59JF

Cite

RIS / Bibtex

APA

Cabı, A., Sarıçoban, C., & Ünal, K. (2022). The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties. Selcuk Journal of Agriculture and Food Sciences, 36(1), 114-119. https://izlik.org/JA96DG59JF

AMA

1.Cabı A, Sarıçoban C, Ünal K. The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties. Selcuk J Agr Food Sci. 2022;36(1):114-119. https://izlik.org/JA96DG59JF

Chicago

Cabı, Alime, Cemalettin Sarıçoban, and Kübra Ünal. 2022. “The Effect of Dried Peach Leaves Powders With Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties”. Selcuk Journal of Agriculture and Food Sciences 36 (1): 114-19. https://izlik.org/JA96DG59JF.

EndNote

Cabı A, Sarıçoban C, Ünal K (April 1, 2022) The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties. Selcuk Journal of Agriculture and Food Sciences 36 1 114–119.

IEEE

[1]A. Cabı, C. Sarıçoban, and K. Ünal, “The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties”, Selcuk J Agr Food Sci, vol. 36, no. 1, pp. 114–119, Apr. 2022, [Online]. Available: https://izlik.org/JA96DG59JF

ISNAD

Cabı, Alime - Sarıçoban, Cemalettin - Ünal, Kübra. “The Effect of Dried Peach Leaves Powders With Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties”. Selcuk Journal of Agriculture and Food Sciences 36/1 (April 1, 2022): 114-119. https://izlik.org/JA96DG59JF.

JAMA

1.Cabı A, Sarıçoban C, Ünal K. The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties. Selcuk J Agr Food Sci. 2022;36:114–119.

MLA

Cabı, Alime, et al. “The Effect of Dried Peach Leaves Powders With Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties”. Selcuk Journal of Agriculture and Food Sciences, vol. 36, no. 1, Apr. 2022, pp. 114-9, https://izlik.org/JA96DG59JF.

Vancouver

1.Alime Cabı, Cemalettin Sarıçoban, Kübra Ünal. The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties. Selcuk J Agr Food Sci [Internet]. 2022 Apr. 1;36(1):114-9. Available from: https://izlik.org/JA96DG59JF