The effect of barberry (
            <i>Berberis vulgaris</i>
            L.) extract on the physicochemical properties, sensory characteristics, and volatile compounds of chicken frankfurters

Jaberi, Rahimeh; Kaban, Güzin; Kaya, Mükerrem

doi:10.1111/jfpp.14501

Cited by 12 publications

(6 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These substances can react with TBA and then increase the content of MDA. Results are consistent with the research of Rahimeh et al [ 39 ]. Our results indicate the presence of lipid oxidation in samples during storage; adding the natural extracts can effectively delay lipid oxidation in the frankfurters, demonstrating inhibition of the lipid oxidation effect with the addition of flavonoid extracts.…”

Section: Resultssupporting

confidence: 93%

“…On the 21st day, all treatment groups showed little change in pH compared with the 14th day except group T4. In addition, as storage time increased, the pH value of each test group gradually decreased and then increased except for group T4, which may be caused by the higher antioxidant effect of the extract led to higher oxidation stability of frankfurter samples and reducing the oxidation [ 9 , 39 ]. All treatment groups (except group T4) showed little change in pH during the storage time, indicating that the addition of flavonoid extracts from C. paliurus had no significant ( p > 0.05) effect on pH.…”

Section: Resultsmentioning

confidence: 99%

“…Group VC group scored the highest in color and flavor, and the addition of sodium D-isoascorbate had a good maintenance effect on the color and flavor of the frankfurters. Jaberi et al added barberry extracts into chicken frankfurters at concentrations of 0.75, 1.5, and 3% and found a significant difference in flavor between the test groups [ 39 ]. Stobnicka et al used swamp cranberry fruit and pomace extract in pork burgers and found that adding two extracts with a concentration of 2.5% in pork burgers did not affect the sensory quality [ 2 ].…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Cyclocarya paliurus (Batal.) Extracts on Oxidative Stability and Sensory Quality in Meat Products (Frankfurters)

Zhu

et al. 2022

Foods

View full text Add to dashboard Cite

Oxidation is one of the most common causes of the deterioration of meat and meat products. At the same time, synthetic antioxidants are becoming less accepted by consumers due to the potential health hazards they might cause. Therefore, a new trend to substitute these synthetic antioxidants with natural antioxidants has emerged. This study adds flavonoid extracts from Cyclocarya paliurus (C. paliurus) as a natural antioxidant for meat products (Frankfurters). The results showed that flavonoid extracts from C. paliurus had strong antioxidant and antibacterial activity. This is proportional to concentration, and the addition of extracts could significantly (p < 0.05) delay the lipid oxidation in the samples. In addition, we did not observe hazardous effects on the samples’ pH and texture as a result of adding flavonoid extracts. We observed that flavonoid extracts from C. paliurus at concentrations of 0.06% and 0.12% did not affect the color and sensory evaluation of the samples. At a concentration of 0.18% and 0.24%, the flavonoid extracts had a negative impact on the color and sensory evaluation of the samples, likely due to the yellow-brown color of the extract itself. The findings showed that a low concentration of 0.12% flavonoid extracts from C. paliurus in meat products could effectively prevent lipid oxidation without affecting the sensory quality.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Cyclocarya paliurus (Batal.) Extracts on Oxidative Stability and Sensory Quality in Meat Products (Frankfurters)

Zhu

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Furthermore, Tamkutė et al [ 29 ] observed a decrease in pH in pork patties after adding chokeberry extract. Furthermore, Jaberi et al [ 30 ] tested the addition of barberry extract into chicken frankfurters. The authors reported that the use of Berberis vulgaris extract in frankfurters exerted a very significant effect on the pH ( p < 0.01).…”

Section: Resultsmentioning

confidence: 99%

Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

Jurčaga

Bobko

Kolesárová

et al. 2021

Foods

View full text Add to dashboard Cite

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg−1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg−1) addition. Moreover, we did not observe negative effects of the extracts on the product’s color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.

show abstract

“…In Iran, barberry juice is widely consumed due to its good taste and nutritional properties, such as high vitamin C levels (Javadzadeh & Ebrahimi, 2013). Barberry juice can improve sensory properties such as color, freshness, taste, and texture of meat dishes (Jaberi, Kaban, & Kaya, 2020).…”

Section: Introductionmentioning

confidence: 99%

Extracting barberry juice: Mathematical models describing loading stage, stress‐relaxation behavior, and momentary juice mass

Mirzabe

Hajiahmad

Asadollahzadeh

2021

J Food Process Engineering

View full text Add to dashboard Cite

In the present study, barberries were poured into a topless cylinder with a diameter of 55 mm and were subjected to axial compression force up to 440 kg (4,314.926 N). Effects of duration of water exposure, loading rate, and number of layers were investigated on momentary juice mass, Stress–strain behavior, and stress‐relaxation behavior. Considering momentary porosity, the momentary juice mass, stress–strain, and stress‐relaxation behaviors of the berries were modeled by inverse tangent function, exponential function, and One‐term Maxwell model, respectively. The extraction yield of juice (EYJ), specific absorbed energy by berries (SAEB), and efficiency index of energy (EIE) were calculated, and their analysis of variance and optimization were performed. The results showed that the R2 of the exponential model for the Stress–Strain diagram, Maxwell model for relaxation behavior, and inverse tangent model for momentary juice mass variation were more than 0.975, 0.985, and 0.995, respectively. The effects of the three operating parameters on the stiffness factor of springs and damping factor of dashpot were significant at 5%. Furthermore, the effects of the three input variables on the juice point force, juice point energy, EYJ, SAEB, and EIE were significant at 1%. Practical Applications The first step in producing barberry products in accordance with international food standards is barberry juice extraction. In the current study, the axial pressure method, one of the conventional barberry juicing methods, was investigated. This method has more ability to control the quality of juice than other methods. Traditionally, fruits are soaked in water for several hours before barberry juicing. Also, in the loading stage, rigid plates are placed between the fruit layers. Duration of water exposure, loading rate, and the number of layers are the three major influential factors in the juicing process. The information obtained from this article can help optimize the barberry juicing process using existing axial pressure devices. Besides, the results can be used in the optimal design of the barberry‐juicing device.

show abstract

The effect of barberry ( Berberis vulgaris L.) extract on the physicochemical properties, sensory characteristics, and volatile compounds of chicken frankfurters

Cited by 12 publications

References 43 publications

Effects of Cyclocarya paliurus (Batal.) Extracts on Oxidative Stability and Sensory Quality in Meat Products (Frankfurters)

Effects of Cyclocarya paliurus (Batal.) Extracts on Oxidative Stability and Sensory Quality in Meat Products (Frankfurters)

Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

Extracting barberry juice: Mathematical models describing loading stage, stress‐relaxation behavior, and momentary juice mass

Contact Info

Product

Resources

About