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

Öz

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.

Anahtar Kelimeler

Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Alime Cabı ^* Bu kişi benim
Türkiye

Cemalettin Sarıçoban Bu kişi benim
Türkiye

Kübra Ünal Bu kişi benim
Türkiye

Yayımlanma Tarihi

25 Nisan 2022

Gönderilme Tarihi

31 Aralık 2021

Kabul Tarihi

17 Nisan 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 36 Sayı: 1

IZ

https://izlik.org/JA96DG59JF

Kaynak Göster

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, ve 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 (01 Nisan 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, ve 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, c. 36, sy 1, ss. 114–119, Nis. 2022, [çevrimiçi]. Erişim adresi: 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 (01 Nisan 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, vd. “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, c. 36, sy 1, Nisan 2022, ss. 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]. 01 Nisan 2022;36(1):114-9. Erişim adresi: https://izlik.org/JA96DG59JF