Investigating the Influence of Rosehip Tea Marination on Lipid Oxidation in Turkey Breast Meat
Makaleler > Tam Makale · 2023
Yazarlar: Fatma Meltem SERDAROĞLU, Özlem Yüncü‑Boyacı, Merih Karaman, Hülya Serpil Kavuşan
Meat Technology, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Scopus, 2023, cilt 64, ss 344-349
DOI: 10.18485/meattech.2023.64.2.65
Özet
Color Rosehip AntioxidantThe utilization of natural antioxidants has emerged as a potential strategy to inhibit or delay lipid oxidation in meat and meat products.Rosehip, the fruits of Rosa canina, has gained attention as a rich source of bioactive compounds with potent antioxidant properties.In this study, turkey breast slices were marinated in rosehip infusion prepared with varying amounts of rosehip powder (6.67% (R1), 10% (R2), and 13.33% (R3)).Total phenolic content and DPPH activity of the prepared marinades were found to be high.As a result of marinating turkey breast samples with rosehip infusion, a significant decrease in TBARS values was observed.For peroxide values, the marinating process was found to be effective starting from day 5 of storage.The pH of samples fluctuated during storage.Also, rosehip marination caused significant changes in the color parameters of the samples.While L* values of the turkey breast slices marinated with rosehip infusion decreased, a* and b* values increased.As a result, it was concluded that rosehip infusion can be used as a natural antioxidant in meat products.