Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis
| dc.contributor.author | Ceyhun Sezgin, Aybuke | |
| dc.contributor.author | Karaman Taşkesenligil, Elif Esma | |
| dc.date.accessioned | 2024-12-02T08:21:01Z | |
| dc.date.available | 2024-12-02T08:21:01Z | |
| dc.date.issued | 2024 | |
| dc.department | AÇÜ, Artvin Meslek Yüksekokulu, Aşçılık Bölümü | en_US |
| dc.description.abstract | Marinating is a technique applied to soften, flavor and extend the shelf life of meat before cooking. In this study, it was aimed to determine the changes in physico-chemical quality parameters of beef marinated with juice and powder forms of red beet, black carrot and purple onion vegetables, which are rich in antioxidants, and to determine the level of consumer appreciation. Meat samples were marinated for 24 h at +4 °C using 1:1 immersion technique for vegetable juices and 10% massage technique for powder forms. Experimental and mixed methods were used in the study. As a result of the marinating process applied in the study, the interactions of color, cooking loss, texture (TPA), pH, dry matter, total phenolic matter and antioxidant activity content of meat samples in different forms of different materials (juice-powder), physico-chemical analyzes in different applications (raw-cooked) were examined. In addition, sensory analysis was carried out with a group of 28 semi-trained panelists for cooked meat samples. SPSS (26.0) statistical package program was used to analyze the data obtained. As a result of the research, all of the materials used in the marination process (red beet, black carrot and purple onion) showed acidic properties. In terms of total phenolic matter content, it was measured that the powder forms of the vegetables contained more total phenolic matter compared to the juice forms. The antioxidant activity content of the powdered vegetables was found to be higher than the juice formed ones. | |
| dc.identifier.doi | 10.1016/j.ijgfs.2024.101005 | |
| dc.identifier.issn | 1878450X | |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.uri | https://doi.org/10.1016/j.ijgfs.2024.101005 | |
| dc.identifier.uri | https://hdl.handle.net/11494/5074 | |
| dc.identifier.volume | 38 | en_US |
| dc.identifier.wosquality | N/A | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | en_US |
| dc.publisher | AZTI-Tecnalia | en_US |
| dc.relation.ispartof | International Journal of Gastronomy and Food Science | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/embargoedAccess | en_US |
| dc.subject | Antioxidant | en_US |
| dc.subject | Beef | en_US |
| dc.subject | Marination | en_US |
| dc.subject | Vegetabla | en_US |
| dc.title | Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis | en_US |
| dc.type | Article |
