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

Year 2022, Volume: 36 Issue: 1, 114 - 119, 25.04.2022

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.

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Details

Primary Language English
Subjects Agricultural Engineering
Journal Section Research Article
Authors

Alime Cabı This is me

Cemalettin Sarıçoban This is me

Kübra Ünal This is me

Publication Date April 25, 2022
Submission Date December 31, 2021
Published in Issue Year 2022 Volume: 36 Issue: 1

Cite

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.

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