Akademik Veri Yönetim Sistemi
SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE, cilt.62, sa.2, ss.217-227, 2019 (ESCI İndekslerine Giren Dergi)
This study aimed to determine the effectiveness of hawthorn (HT) and guelderrose (GR) concentrates (65%) at different levels (1, 5, 10%) as an alternative antioxidant sources for nitrite (N) (25, 50, 100, 156 ppm) and butylatedhydroxytoluene (BHT) (0.01%) in cooked turkey ground meat stored under aerobic and anaerobic conditions at 4 degrees C. Cooking loss (CL), pH, CIE L*, a*, b*, texture profile analysis (TPA) and thiobarbituric acid reactive substances (TBARS) levels were determined. The use of 5% and 10% of the HT and GR concentrates increased CL compared to control and nitrite-containing groups (P<0.05). A significant differences were not found in terms of pH among groups stored under aerobic conditions. However, the highest pH values were determined in groups containing 10% HT or 100 ppm nitrite, whereas the lowest pH values were obtained in both BHT and control groups stored under anaerobic condition (P<0.05).TBARS increased during storage in both storage types (P<0.05). The lowest TBARS were determined in groups containing 156 ppm or 100 ppm nitrite, ora 10% HT in both storage conditions (P<0.05). The addition of GR and HT reduced the TBARS and this effect was further enhanced with increasing GR and HT levels (P<0.05). Furthermore, the groups containing 10% HT or GR were found to be have lower TBARS than the both control and BHT (P<0.05). It was determined that the all treatments did not have a significant effect on the L* values, the addition of nitrite and GR increased the a* values, and the addition of HT also increased the b* values (P<0.05). Addition of nitrite, BHT, HT or GR did not cause a significant changes chewiness, springiness, cohesiveness and adhesiveness. The lowest hardness and gumminess were determined in 10% HT or GR added samples compared with BHT or nitrite (156 ppm) containing groups (P<0.05). Study results suggested that the use of GR or HT (especially 10%) may be effective strategy in delaying the oxidative changes in poultry meat.