Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage

Abstract

In this study, the effects of cemen paste with lyophilized red cabbage water extract (LRCWE) on the quality characteristics of pastırma were studied. Cemen paste with LRCWE concentrations of 0.0%, 0.8%, 1.0%, and 1.2% were used for pastırma production. Pastırma was stored at 4°C for 150 days. The a* values of external and sliced surfaces and sensorial scores were higher in the pastırma added with 1.0% and/or 1.2% LRCWE during processing and storage. LRCWE addition reduced thiobarbituric acid reactive substance (TBARS) (p < .01) and pH (p < .01) values, while protein oxidation, moisture, and microbiological counts did not change (p > .05) in pastırma production. However, TBARS (p < .01), pH (p < .01), and protein oxidation (p < .01) values increased during storage. Practical applications Cemening (treatment of dry cured meat with cemen paste) is an important stage in pastırma production as it affects the quality of pastırma. Cemen paste especially affects the color of pastırma. Therefore, synthetic dyes are added to cemen paste to improve the color of pastırma. In addition, the lipid oxidation in pastırma increases during storage. This research could be useful for the food industry and consumers to know that lyophilized red cabbage water extract (LRCWE) is a more suitable natural coloring and antioxidant agent for pastırma cemen paste. In this way, the quality and functional characteristics of pastırma shall be increased during processing and storage.