Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/10560
Title: Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts
Authors: Özünlü, O.
Ergezer, Haluk
Gökçe, R.
Keywords: Acorn extract
Chicken meat
Natural antioxidant
Oxidation
Animals
Antioxidants
Human computer interaction
Proteins
Sensory analysis
Sensory perception
1 ,1-diphenyl-2-picrylhydrazyl
DPPH radical scavenging activities
Natural antioxidants
Radical scavenging activity
Sensory characteristics
Total phenolic content
Meats
Publisher: Academic Press
Abstract: The aim of this study, was to investigate the effectiveness of valonia, ordinary and holy oak acorns extracts on the physicochemical, antioxidative and sensory properties of chicken thigh meat during refrigerated storage (2 °C/14 days). Chicken meats were divided into four experimental groups; control (without extract), valonia (A1), ordinary (A2) and holy (A3) acorn extracts and then each experimental group was dipped into 1000 ppm solution of the respective extracts. pH, color, total phenolic content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, lipid oxidation, protein oxidation and sensory analyses were performed. The results showed that L* values were statistically difference between days (P < 0.05). Except for day 0 and day 1, a* values were different on all storage days (P < 0.05). The total phenolic content and DPPH radical scavenging activities were found higher in acorn treated groups than control groups. The acorn extracts showed high efficiency as antioxidant against lipid and protein oxidation when compared to control. Treatment of chicken thigh meat with acorn extract did not affect sensory characteristics (color, juiciness, astringency and overall acceptability) negatively. It is concluded that these three different types of extracts have a potential to be used as natural and may be adapted in food industry. © 2018 Elsevier Ltd
URI: https://hdl.handle.net/11499/10560
https://doi.org/10.1016/j.lwt.2018.09.007
ISSN: 0023-6438
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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