Use of rosemary and <i>Hibiscus sabdariffa</i> in production of kavurma, a cooked meat product

Bozkurt, Hüseyin; Belibağlı, Kadir Bülent

doi:10.1002/jsfa.3570

Cited by 25 publications

(26 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The L values found in the present experiment were in agreement with those reported by Bozkurt & Belibagl (2009) that addition of roselle increased ligthness value of kavurma. However, Bozkurt & Belibagl (2009) found that roselle did not affect L value of sucuk.…”

Section: Color Determinationsupporting

confidence: 93%

“…The result about the yellowness (b) values of se'i found in this experiment was similar to that reported by Bozkurt & Belibagl (2009) that the addition of roselle could reduce yellowness values of kavurma. The decrease in yellowness values suggested that the color of se'i turned to blue rather than yellow.…”

Section: Variablessupporting

confidence: 91%

“…However, Bozkurt & Belibagl (2009) found that roselle did not affect L value of sucuk. Se'i treated with 1%-2% of roselle extract and 2% of lime increased lightness (L) values.…”

Section: Color Determinationmentioning

confidence: 90%

“…The effectiveness of roselle in reducing lipid oxidation (TBARS value) in sucuk (a vegetarian dryfermented sausage) has been reported by Karabacak & Bozkurt (2008) and in kavurma (Tukey's traditional meat product) (Bozkurt & Belibagl, 2009). Moreover, addition of rosella in Sucuk can enhance the color, flavor, and texture of sucuk (Karabacak & Bozkurt, 2008).…”

Section: Introductionmentioning

confidence: 95%

“…Thus, using natural additives such as plants to substitute the synthetic additive has notably increased (Sebranek et al, 2005;Ghafar et al, 2010). Such plants are lime (Kumari et al, 2013;Boshtam et al, 2011;Fernandez-Lopez et al, 2005) and rossele (Mahadevan et al, 2009;Karabacak & Bozkurt, 2008;Bozkurt & Belibagl, 2009 ).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

Malelak

Lalel

Kale

et al. 2017

Med Pet

View full text Add to dashboard Cite

Meat deterioration can occur because of lipid oxidation and bacteria that could affect meat quality. It has been recognized that fruits of lime (Citrus aurantifolia) and roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a capability to prevent oxidation and bacterial growth. The objective of this research was to investigate the effect of lime and roselle calyces extracts on se'i (Rotenese smoked beef) quality. Completely randomized design (CRD) with 2x4 factorial pattern was used in this study. The first factor (E) was source of extracts i.e., lime extract (E 1 ) and roselle extract (E 2 ). The second factor (L) was level of the extract consisted of 4 levels i. ABSTRAKKerusakan pada daging disebabkan oleh terjadinya oksidasi lemak dan juga karena bakteri yang mempengaruhi kualitas daging. Telah dilaporkan bahwa dalam buah jeruk nipis dan kelopak bunga rosela terdapat komponen-komponen biooaktif yang mempunyai kemampuan menekan laju oksidasi lemak dan pertumbuhan bakteri. Tujuan penelitian ini adalah untuk menguji pengaruh ekstrak jeruk nipis dan ekstrak kelopak bunga rosela pada kualitas daging se'i. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap 2 x 4 dengan pola faktorial. Faktor pertama adalah jenis ekstrak yang terdiri atas dua level, yaitu ekstrak jeruk nipis dan ekstrak kelopak bunga rosela. Faktor kedua adalah level pemberian yang terdiri atas 4 level, yaitu 0% (kontrol), 1%, 2%, 3% (v/v). Setiap perlakuan terdiri atas 3 ulangan. Peubah yang diukur adalah aroma, rasa, keempukan, warna, total plate count (TPC), thiobarbituric acid reactive substances (TBARS), dan residu nitrit. Hasil penelitian menunjukkan bahwa terdapat pengaruh interaksi antara jenis ekstrak dan level pemberian ekstrak pada rasa, keempukan, nilai L (lightness), a (redness), and b (yellowness), TPC, TBARS, dan residu nitrit se'i. Level pemberian ekstrak jeruk nipis 3% atau ekstrak rosela 3% memberikan hasil tertinggi pada skor rasa dan keempukan, nilai terendah pada nilai a, TPC, TBARS, dan residu nitrit se'i. Level pemberian 3% ekstrak kelopak bunga rosela menurunkan nilai b, tetapi level pemberian 3% ekstrak jeruk nipis meningkatkan nilai b. Dapat disimpulkan bahwa penggunaan ekstrak jeruk nipis atau ekstrak kelopak bunga rosela dengan level 3% pada daging se'i memberikan pengaruh terbaik pada rasa, keempukan, TPC, dan TBARS.Kata kunci: rosela, jeruk nipis, se'i, residu nitrit, sifat sensori December 2017 195 MALELAK ET AL. / Media Peternakan 40(3):194-201

show abstract

Section: Color Determinationsupporting

confidence: 93%

Section: Variablessupporting

confidence: 91%

“…However, Bozkurt & Belibagl (2009) found that roselle did not affect L value of sucuk. Se'i treated with 1%-2% of roselle extract and 2% of lime increased lightness (L) values.…”

Section: Color Determinationmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

Malelak

Lalel

Kale

et al. 2017

Med Pet

View full text Add to dashboard Cite

show abstract

Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?

2013

View full text Add to dashboard Cite

show abstract

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

View full text Add to dashboard Cite

Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

show abstract

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

Cited by 25 publications

References 30 publications

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?

ω-3 in meat products: benefits and effects on lipid oxidative stability

Contact Info

Product

Resources

About