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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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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description 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 
doi_str_mv 10.1016/j.jspr.2020.101696
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By lowering the pH values of the pastırma cemen paste, the color quality was preserved and discoloration during storage was prevented. •Some properties of lyophilized red cabbage water extract (LRCWE) were determined.•The effects of LRCWE in çemen paste with different pH were determined.•During storage, color quality of cemen paste with low pH was better preserved.•The LRCWE increased the redness (a∗) values and storage stability of cemen paste.•The best results were determined in cemen paste with 1.2% LRCWE and below pH 5.0</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.jspr.2020.101696</doi></addata></record>
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subjects Anthocyanin
Cemen paste
Color
Lyophilized red cabbage water extract
Pastrırma
Storage
title Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage
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