Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage

Pastırma is a dry-cured and dried meat product and its coating with a paste defined as “cemening” is one of the most important stages in the formation of its color and quality. However, discoloration is an important problem during production and storage. In this study, the effects of lyophilized red...

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Bibliographic Details
Published in:Journal of stored products research 2020-12, Vol.89, p.101696, Article 101696
Main Authors: Aksu, Muhammet İrfan, Turan, Emre, Şat, İhsan Güngör
Format: Article
Language:English
Subjects:
Anthocyanin
Cemen paste
Color
Lyophilized red cabbage water extract
Pastrırma
Storage
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Summary:Pastırma is a dry-cured and dried meat product and its coating with a paste defined as “cemening” is one of the most important stages in the formation of its color and quality. However, discoloration is an important problem during production and storage. In this study, the effects of lyophilized red cabbage water extracts (LRCWE; 0.0%, 0.4%, 0.8% and 1.2%) and pH values (4.0, 4.5, 5.0, 5.5 and 6.0) on the color quality and storage stability of the pastırma cemen paste during chilled storage (4 ± 0.5 °C for 90 days) were investigated. LRCWE contain high amounts of phenolic compounds and anthocyanins. Addition of LRCWE and low pH values improved color properties of the pastırma cemen paste (P 
ISSN:0022-474X
1879-1212
DOI:10.1016/j.jspr.2020.101696