Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma

Abstract

Lipid oxidation and discoloration are two important problems in the storage of pastırma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in cemen paste and its effects on the pastırma quality (especially colour, protein and lipid oxidation, microbial and sensory properties) were investigated during storage. Two trials were conducted; in trial 1, LRBWE was obtained, its various properties were designated and effects on the cemen paste of these extracts (0.0%, 0.4%, 0.6%, 0.8% 1.0% and 1.2%) were determined. In trial 2, pastırma with cemen paste containing 0.8%, 1.0% and 1.2% LRBWE were produced and stored at 4 ± 1 °C for 150 days. The LRBWE did not influence protein oxidation of pastırma, whereas increasing LRBWE level led to a decrease in lipid oxidation (P < 0.01), and an increase in redness (a∗) value (P < 0.01) and sensory properties (P < 0.01) of sliced pastırma compared with control pastırma. These results revealed that the addition of 1.0% or 1.2% LRBWE to cemen paste was effective to improve the colour stability, lipid oxidation, microbial and sensory quality of pastırma during storage.