The Investigation of the Effect of Red Barberry (Berberis vulgaris) Extract Usage in Sausage Formulations on Oxidative/Nitrosative Stres
Project no. 29602 · Status: Kapanmış · 2023
Summary
<p>With the increasing trend of healthy food consumption, there is a growing focus on developing innovative approaches for healthier meat product formulations. It is well established that lipid and protein oxidation reactions (oxidative stress) occurring during the production and/or storage of processed meat products have detrimental effects on both quality and health. Additionally, nitrosation reactions (nitrosative stress) triggered by the curing process pose a significant risk to food safety. Given that compounds formed through the reduction of nitrite, a curing agent, can further promote lipid and protein oxidation reactions, this study aims to bridge the knowledge gap by simultaneously evaluating oxidative and nitrosative stress mechanisms in <strong>sucuk</strong>, a traditional fermented meat product, and identifying specific reaction products. The incorporation of natural antioxidants into meat formulations has been reported to exhibit substantial potential in mitigating oxidative/nitrosative stress. In this context, the proposed study will investigate the effects of incorporating an extract obtained from the fruit of <strong>Red Barberry</strong> (<em>Berberis vulgaris</em>), a naturally occurring plant species, through <strong>ultrasound-assisted solvent extraction (UASE)</strong>, into sucuk formulations at different concentrations (0, 200, 300, and 400 ppm). The study will assess the impact of this extract on specific oxidative/nitrosative stress markers, antioxidant activity, and other product quality parameters in the final product, post-cooking, and throughout storage.</p><p><br></p><p><br></p><p><br></p><p><br></p><p><br></p>