DSpace Repository

Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage

Show simple item record

dc.creator ISIKCI, Fatma
dc.creator TURGUT, Sebahattin Serhat
dc.creator Soyer, Ayla
dc.date 2017-06-30T21:00:00Z
dc.date.accessioned 2020-10-06T09:48:16Z
dc.date.available 2020-10-06T09:48:16Z
dc.identifier 3f35ff61-30cd-463a-9508-e33a16e96d67
dc.identifier 10.1016/j.meatsci.2017.02.019
dc.identifier https://avesis.sdu.edu.tr/publication/details/3f35ff61-30cd-463a-9508-e33a16e96d67/oai
dc.identifier.uri http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/58177
dc.description Antioxidant effect of pomegranate peel extract (PE) to retard lipid and protein oxidation in beef meatballs was investigated during frozen storage at -18 +/- 1 degrees C. Concentrated and freeze dried aqueous extract of pomegranate peel was incorporated into freshly prepared meatball mix at 0.5% and 1.0% concentrations, and compared with 0.01% butylated hydroxytoluene (BHT) and control (without any antioxidant). In PE treated samples, particularly in high PE concentration, peroxide, malondialdehyde and carbonyl formation, loss of total protein solubility and sulfhydryl groups were significantly lower than control after 6 months of storage. A diminution of both myofibrillar (MP) and sarcoplasmic (SP) proteins of high molecular weight was detected after 6 months of the storage according to gel electrophoresis patterns. The 1.0% PE led to maintain colour intensity (C) and hue (h degrees) value. The results from sensory analyses revealed that PE addition to meatballs was effective on preventing rancid odour formation. Addition of both 0.5 and 1% PE in meatballs reduced lipid and protein oxidation and improved sensory scores. These results indicated that PE was effective on retarding lipid and protein oxidations. (C) 2017 Elsevier Ltd. All rights reserved.
dc.language eng
dc.rights info:eu-repo/semantics/closedAccess
dc.title Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage
dc.type info:eu-repo/semantics/article


Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Advanced Search

Browse

My Account