THE EFFECTS ON OXIDATION DEVELOPMENT, COLOR AND SENSORY PROPERTIES OF THE PRODUCT VEGETABLE AND FRUIT BASED ADDITIVES IN POULTRY MEAT PRODUCTS
Conference paper > Full Text · 2022
Authors: Gülen TURP, Cansu Çelebioğlu
Ege 7. Uluslararası Uygulamalı Bilimler Kongresi, Türkiye, İzmir, International, Verbal, Full Text, 2022-2022, pp 1117-1129
Summary
<p>Nowadays, the biggest problem of urban people who move away from nature as a result of progress in the industrial and technological field is chronic diseases. It has been determined that free radicals move an important role in the formation of many chronic diseases. It is necessary to have an adequate, balanced, and conscious diet of consumers to solve these diseases. This situation consumer demand for healthy and natural food is reflected in the meat industry and researches on this issue have gained speed. Synthetic additives are widely used in meat products due to its contribution to the development of characteristic color and flavor, controls lipid oxidation and has an antimicrobial effect on pathogenic microorganisms. However, the fact that some of the synthetic additives could be a risk to human health depending on used amount has led to the searches for natural additives. In recent years, instead of using synthetic additives in meat products, studies have increased out to use natural additives in different forms obtained from plants, fruits and vegetables. Antioxidant-containing fruit and vegetable additives used in poultry products can prolong shelf life by slowing down the oxidation during storage. However, it has been determined that natural additives can adversely affect the color and sensory properties of poultry products due to their unique properties. Within the scope of this study, the effects of vegetable and fruit-based additives used to reduce the synthetic additive content in poultry products, whose consumption has increased rapidly in recent years, on oxidation development, color and sensory properties were investigated. </p>