Chemical Characteristics of Kavurma with Selected Condiments

Kayaardı, Semra; Durak, Fettullah; Kayacıer, Ahmed; Kayaardi, Muharrem

doi:10.1080/10942910500269568

Cited by 13 publications

(16 citation statements)

References 12 publications

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“…It has been reported that the use of sage, thyme and ginger in kavurma decreases lipid oxidation with ginger having the highest antioxidative activity and sensory scores in kavurma. Therefore natural condiments (sage, thyme, ginger) can be used in kavurma production to improve oxidative stability and sensory properties of kavurma (Kayaardi, Durak, Kayacier, & Kayaardi, 2005).…”

Section: Kavurmamentioning

confidence: 99%

Current trends in traditional Turkish meat products and cuisine

Kılıç

2009

LWT - Food Science and Technology

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Section: Kavurmamentioning

confidence: 99%

Current trends in traditional Turkish meat products and cuisine

Kılıç

2009

LWT - Food Science and Technology

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“…It is consumed after cooking or frying in Turkey, Greece and countries of the Middle East 1, 2. Kavurma has been produced in homes in villages for many years; nowadays it is also produced on an industrial scale and sold in cans or vacuum‐packaged forms 3, 4. In modern plants, antimicrobials, antioxidants, nitrite, nitrates, spices (e.g.…”

Section: Introductionmentioning

confidence: 99%

Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product

Bozkurt

Belibağlı

2009

J Sci Food Agric

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BACKGROUND: Spices are used in different types of foods to improve flavours and are well known for their antioxidant properties. The objective of this study was to determine the effects of rosemary and Hibiscus sabdariffa on the quality attributes of kavurma, a cooked meat product. RESULTS: pH values of samples remained constant (P > 0.05) at about 6.35 during the cooking period, and addition of H. sabdariffa, rosemary or butylated hydroxytoluene (BHT) did not significantly affect pH values (P > 0.05). However, addition of antioxidants decreased (P < 0.05) thiobarbituric acid-reactive substance (TBARS) values, the highest values being observed in control samples. Lightness (Hunter L) values of control samples increased (P < 0.05) from 28.79 to 37.91 during the first 20 min of cooking. Hunter a and b values were significantly affected (P < 0.05) by process time and addition of antioxidants. Addition of BHT, rosemary or H. sabdariffa did not affect the overall sensory attributes of kavurma during the cooking process. CONCLUSION: Colour values changed during the cooking process, mainly as a result of browning reactions. Addition of rosemary or H. sabdariffa enhanced the colour attributes of kavurma during cooking. Rosemary and H. sabdariffa could be used to modify the quality characteristics and obtain kavurma with a low TBARS value and probably a longer shelf-life.

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“…Several researchers observed increases in the TBA value of kavurma during the period of storage (Vural and Oztan, 1989;Kayaardi et al, 2005;Aksu, 2009). According to Ockerman (1976) meat products with MDA concentration higher than 1 mg/kg are considered rancid.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage

Sagir

Turhan

2013

FSTR

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Kavurma is a cooked meat product which is produced in Turkey, the Middle East and some Asia countries. In this study, the effect of ethanol extracts from nettle, rosemary and myrtle leaves on lipid oxidation and microbial growth of vacuum-packaged kavurma was investigated. Kavurma was made from beef meat and beef meat fat in 4 groups: No-added extract, 0.4% nettle extract, 0.4% rosemary extract and 0.4% myrtle extract. The kavurma produced was stored at 4℃ for 180 days. The ethanol extracts from nettle, rosemary and myrtle slowed down the lipid oxidation and inhibited the bacterial growth of kavurma. The best results were found in the treatment with myrtle extract for lipid oxidation, and in the treatment with nettle extract for microbial growth. Treatment had no significant effect on fatty acid profiles. These results suggest that the use of myrtle and nettle extracts could control lipid oxidation and microbial growth in kavurma, respectively.Keywords: kavurma, nettle, rosemary, myrtle, lipid oxidation, microbial growth *To whom correspondence should be addressed. E-mail: sturhan@omu.edu.tr IntroductionKavurma is a cooked meat product which is mainly produced in Turkey, the Middle East and some Asia countries (Gokalp et al., 2002). In traditional processing, it is produced from beef or mutton meat, beef fat and salt. The meats are diced (approximately 4 × 5 cm) and mixed with salt, and then cooked in animal fat using a double sided steam cauldron (Gokalp et al., 2002; Aksu and Kaya, 2005;Cetin et al., 2005;Aksu, 2007). In the modern plants, antimicrobials, antioxidants, nitrite, nitrate, spices (e.g. black pepper and thyme) and other ingredients such as nuts may be added to this mixture (Gokalp et al., 2002; Bozkurt and Belibagli, 2009). After cooking, it is filled into natural or artificial casings while warm and stored under anaerobic conditions. Recently, it has also become commercially available in sliced, vacuum-packaged forms produced in modern plants (Cetin et al., 2005;Aksu, 2007; Aksu, 2009).Due to the high animal fat content, open-kettle cooking and microbial contamination after cooking, kavurma is prone to spoilage by both lipid oxidation and microbial action. In addition, with cooking meats are even more vulnerable to oxidation, since antioxidative enzymes in the muscle, like catalase and superoxidase dismutase, may denature and lose their activity, while iron-containing proteins at the same time become a source of catalytic iron or, like myoglobin and hemoglobin, may be transformed into partly denaturated forms with peroxidase activity (Aksu and Kaya, 2005). The oxidation process greatly reduces the nutritional value of lipids and leads to the development of undesirable rancidity and potentially toxic reaction products (Tang et al., 2001), whereas microbial growth may cause both spoilage and foodborne diseases (Cetin et al., 2005;Fernandez-Lopez et al., 2005;Georgantelis et al., 2007). Therefore, the preventing or retardation of the oxidation process and bacterial growth in cooked meats are factor...

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Chemical Characteristics of Kavurma with Selected Condiments

Cited by 13 publications

References 12 publications

Current trends in traditional Turkish meat products and cuisine

Current trends in traditional Turkish meat products and cuisine

Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product

The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage

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