Babaoğlu Ali Samet, Ainiwaer Tudi, Özkan Hayriye, Karakaya Mustafa
Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050 Konya, Turkey.
J Food Sci Technol. 2022 Oct;59(10):4067-4074. doi: 10.1007/s13197-022-05458-5. Epub 2022 Apr 11.
The study investigated the effect of albedo and flavedo extracts of grapefruit and pomelo on storage stability of turkey patties during refrigerated storage. Five different types of products were developed depending on the addition of extracts viz. control (C), albedo and flavedo extract of grapefruit (GA and GF), and albedo and flavedo extract of pomelo (PA and PF). The products were stored for 10 days and evaluated for lipid and protein oxidation, pH, colour and sensory properties. The extracts improved the lipid oxidative stability by decreasing ( < 0.05) the TBARS values of the samples compared to control group. No effect of the extract treatments ( > 0.05) was observed on pH and colour values of the products ( and ). The lowest TBARS values were found for the products containing GF (0.78 mg MA/kg) on day 4. The treatments showed a significant impact on flavour of the products and the highest scores were obtained for PA containing products.
该研究调查了葡萄柚和柚子的白皮层提取物与黄皮层提取物对火鸡肉饼冷藏储存期间储存稳定性的影响。根据提取物的添加情况开发了五种不同类型的产品，即对照组（C）、葡萄柚的白皮层提取物与黄皮层提取物（GA和GF）以及柚子的白皮层提取物与黄皮层提取物（PA和PF）。将产品储存10天，并对其脂质和蛋白质氧化、pH值、颜色和感官特性进行评估。与对照组相比，提取物通过降低（<0.05）样品的硫代巴比妥酸反应物（TBARS）值提高了脂质氧化稳定性。未观察到提取物处理对产品的pH值和颜色值有影响（>0.05）。在第4天，含GF的产品的TBARS值最低（0.78毫克丙二醛/千克）。这些处理对产品的风味有显著影响，含PA的产品获得了最高分数。
