SavedAdd your journal

Journals / Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi / 2024 / Cilt: 5 Sayı: 2

Berberis Fruit Extracts in Marinated Meat: Quality Effects

Berberis Meyve Ekstresi ile Marine Edilmiş Et: Kalite Üzerindeki Etkiler

Kübra Çinar Topçu(BAYBURT ÜNİVERSİTESİ, AYDINTEPE MESLEK YÜKSEKOKULU, GIDA İŞLEME BÖLÜMÜ)0000-0002-3715-8739
Kübra Fettahoğlu(AGRI IBRAHIM CECEN UNIVERSITY)0000-0002-9464-0660
Özlem Çakır(BAYBURT UNIVERSITY)0000-0002-5080-7721
Pages
12–23
Publication Date
2024-12-31
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

However, phenolic content analyses show significant variations (P 0,05), meat groups marinated with B. vulgaris achieve high overall acceptance scores.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aims to assess the potential effects of Berberis vulgaris L. and Berberis crataegina DC. fruit extracts on meat quality.
📊
Key Findings & Data:Antioxidant activity analyses reveal similar activity for both extracts (P>0,05).
💡
Conclusion & Impact:However, phenolic content analyses show significant variations (P 0,05), meat groups marinated with B. vulgaris achieve high overall acceptance scores.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan aktivite · Berberis crataegina DC. · Berberis vulgaris L.

Abstract

This study aims to assess the potential effects of Berberis vulgaris L. and Berberis crataegina DC. fruit extracts on meat quality. The research investigates antioxidant activity, phenolic content, and the impact of marination processes on meat. Antioxidant activity analyses reveal similar activity for both extracts (P>0,05). However, phenolic content analyses show significant variations (P 0,05), meat groups marinated with B. vulgaris achieve high overall acceptance scores. This study highlights the potential use of B. vulgaris and B. crataegina fruit extracts as a strategy to enhance meat quality. The findings provide a foundation for evaluating the use of these plant extracts in the meat industry.

Özet

Bu çalışma, Berberis vulgaris L. ve Berberis crataegina DC. meyve ekstrelerinin et kalitesi üzerindeki potansiyel etkilerini değerlendirmeyi amaçlamaktadır. Araştırma, antioksidan aktiviteyi, fenolik içeriği ve et üzerindeki marine işlemlerin etkilerini incelemektedir. Antioksidan aktivite analizleri, her iki ekstre için benzer aktivite göstermektedir (P>0,05). Ancak, fenolik içerik analizleri önemli farklılıklar göstermektedir (P 0,05), B. vulgaris ile marine edilen et grupları yüksek genel kabul puanları elde etmektedir. Bu çalışma, et kalitesini artırmak için B. vulgaris ve B. crataegina meyve ekstrelerinin potansiyel kullanımını vurgulamaktadır. Bulgular, bu bitki ekstrelerinin et endüstrisinde kullanımını değerlendirmek için bir temel sağlamaktadır.

🔖

Cite This Article

Topçu, K. Ç., Fettahoğlu, K., Çakır, Ö. (2024). Berberis Fruit Extracts in Marinated Meat: Quality Effects. Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, Cilt: 5 Sayı: 2, 12–23. https://doi.org/10.53501/rteufemud.1430439

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (34)

  1. Aktaş, N., Kaya, M. (2001). The influence of marination with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef. European Food Research and Technology, 213, 88-94. https://doi.org/10.1007/s002170100329
  2. Aktaş, N., Aksu, M.İ., Kaya, M. (2003). The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. Food Engineering Department. 14, 181-194.
  3. Ali Redha, A., Siddiqui, S.A., Ibrahim, S.A. (2021). Advanced extraction techniques for Berberis species phytochemicals: A review. International Journal of Food Science & Technology, 56(11), 5485-5496. https://doi.org/10.1111/ijfs.15315
  4. Aliakbarlu, J., Ghiasi, S., Bazargani-Gilani, B. (2018). Effect of extraction conditions on antioxidant activity of barberry (Berberis vulgaris L.) fruit extracts. In Veterinary Research Forum, 9(4), 361-365.
  5. Aliakbarlu, J., Mohammadi, S. (2015). Effect of sumac (R huscoriaria L.) and barberry (B erberis vulgaris L.) water extracts on microbial growth and chemical changes in ground sheep meat. Journal of Food Processing and Preservation, 39(6), 1859-1866. https://doi.org/10.1111/jfpp.12423
  6. Asadi, N.S., Heidari, M.M., Khatami, M. (2019). Protective effect of Berberis vulgaris on Fenton reaction-induced DNA cleavage. Avicenna journal of phytomedicine, 9(3), 213.
  7. Atasever, M.A. (2011). Kıymalarda bazı patojenlerin izolasyon ve identifikasyonu. Doktora Tezi. Atatürk Üniversitesi, Sağlık Bilimleri Fakültesi, Gıda Hijyeni ve Teknolojisi Anabilim Dalı, Erzurum.
  8. Bahlinger, E., Dorn-In, A., Beindorf, P.M., Mang, S., Kaltner, F., Gottschalk, C., Gareis, M., Schwaiger, K. (2021). Development of two specific multiple xqPCR stode termine amounts of Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta and Staphylococcus in meat and heat-treated meat products. International Journal of Food Microbiology. 337, 1-10. https://doi.org/10.1016/j.ijfoodmicro.2020.108932
  9. Burke, R.M., Monahan, F.J. (2003). The tenderisation of shin beef using a citrus juice marinade. Meat Science, 63(2), 161-168. https://doi.org/10.1016/S0309-1740(02)00062-1
  10. Çakır, Ö., Karabulut, A. (2020). Comparison of two wild‐grown Berberis varieties based on biochemical characterization. Journal of Food Processing and Preservation 44(11), e14844 https://doi.org/10.1111/jfpp.14844
  11. Deveci, A., Özaslan, M. (2022). Investigation of Antioxidant and Antibacterial Effect of Berberis crataegina Fruit Extract. Ksu Journal of Agrıculture and Nature, 25(2), 335-341. https://doi.org/10.18016/ksutarimdoga.vi.1069477
  12. Djekic, I., Lorenzo, J.M., Munekata, P.E., Gagaoua, M., Tomasevic, I. (2021). Review on characteristics of trained sensory panels in food science. Journal of Texture Studies, 52, 501-509. https://doi.org/10.1111/jtxs.12616
  13. Ehsanur Rahman, S.M., Islam, S., Pan, J., Kong, D., Xi, Q., Du, Q., Han, R. (2023). Marination ingredients on meat quality and safety-a review. Food Quality and Safety, 7, 1-17. https://doi.org/10.1093/fqsafe/fyad027
  14. Eroğlu, A.Y., Çakır, Ö., Sağdıç, M., Dertli, E. (2020). Bioactive Characteristics of Wild Berberis vulgaris and Berberis crataegina Fruits. Journal of Chemistry. 1-9. https://doi.org/10.1155/2020/8908301
  15. Fennema, Q., Carpenter, J. (1984). Water Activity in Muscle and Related Tissues. Reciprocal Meat Conference Proceedings, V:37.
  16. Gök, V., Bor, Y. (2016). Effect of marination with fruit and vegetable juice on the some quality characteristics of Turkey breast meat. Brazilian Journal of Poultry Science, 18(3), 481-488. https://doi.org/10.1590/1806-9061-2016-0225
  17. Gómez, I., Janardhanan, R., Ibañez, F.C., Beriain, M.J. (2020). The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects. Foods, 9(10), 1416. https://doi.org/10.3390/foods9101416
  18. Gülçin, İ. (2005). The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and Nutrition. 56, 491-499. https://doi.org/10.1080/09637480500450248
  19. Hugo, C.J., Hugo, A. (2015). Current trends in natural preservatives for fresh sausage products. Trends in Food Science & Technology, 45(1), 12-23. https://doi.org/10.1016/j.tifs.2015.05.003
  20. Istratı, D., Vızıreanu, C., Dıma, F., Garnaı, M., Dınıca, R. (2012). Economic and technological aspects of tenderness of adults beef through marination. Modern Technologies, in the Food Industry, 377-381.
  21. Karabegović, I.T., Stojičević, S.S., Veličković, D.T., Todorović, Z.B., Nikolić, N.Č., Lazić, M.L. (2014). The effect of different extraction techniques on the composition and antioxidant activity of cherry laurel (Prunus laurocerasus) leaf and fruit extracts. Industrial Crops and Products, 54, 142-148. https://doi.org/10.1016/j.indcrop.2013.12.047
  22. Kim, H.W., Hwang, K.E., Song, D.H., Kim, Y.J., Lim, Y.B., Choi, J.H., Kim, C.J. (2014). Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast. Poultry Science, 93(3), 680-686. https://doi.org/10.3382/ps.2012-02930
  23. Kumar, P., Kumar, S., Tripathi, M.K., Mehta, N., Ranjan, R., Bhat, Z.F., Singh, P.K. (2013). Flavonoids in the development of functional meat products: A review. Veterinary World, 6(8), 573-578.
  24. Latoch, A., Czarniecka-Skubina, E., Moczkowska-Wyrwisz, M. (2023). Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods, 12(19), 3638. https://doi.org/10.3390/foods12193638
  25. Lemon, D.W. (1975). An improved TBA test for rancidity new series circular, No: 21. Halifax-Loboratory, Halifax, Nova, Scotia. https://doi.org/10.1016/j.lwt.2021.111289
  26. Lunde, K., Egelandsdal, B., Choinski, J., Mielnik, M., Flåtten, A., Kubberød, E. (2008). Marination as a technology to shift sensory thresholds in ready-to-eat entire male pork meat. Meat Science, 80, 1264e1272. https://doi.org/10.1016/j.meatsci.2008.05.035
  27. Moerlein, D. 2019. Sensory evaluation of meat and meat products: fundamentals and applications. The 60th International Meat Industry Conference: Earth and Environmental Science 333. 1-6. https://doi.org/10.1088/1755-1315/333/1/012007
  28. Moghadam, N.G., Hosseini, B., Alirezalu, A. (2018). Classification of barberry genotypes by multivariate analysis of biochemical constituents and HPLC profiles. Phytochemical Analysis. 30, 385-394. https://doi.org/10.1002/pca.2821
  29. Mohan, A., Roy, A., Duggirala, K., Klein, L. (2022). Oxidative reactions of 4-oxo-2-nonenal in meat and meat products. LWT, 165, 113747. https://doi.org/10.1016/j.lwt.2022.113747
  30. Sayadi, M., Langroodi, A.M., Pourmohammadi, K. (2021). Combined effects of chitosan coating incorporated with Berberis vulgaris extract and Mentha pulegium essential oil and MAP in the shelf life of turkey meat. Journal of Food Measurement and Characterization, 15, 5159-5169. https://doi.org/10.1007/s11694-021-01068-5
  31. Scanga, J.A., Delmore Jr., R.J., Ames, R.P., Belk, K.E., Tatum, J.D., Smith, G.C. (2000). Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring. Meat Science, 55, 397e401. https://doi.org/10.1016/S0309-1740(99)00168-0
  32. Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158. https://doi.org/10.5344/ajev.1965.16.3.144
  33. Takahashi, H., Saito, R., Miya, S., Tanaka, Y., Miyamura, N., Kuda, T., Kimura, B. (2017). Development of quantitative real-time PCR for detection and enumeration of Enterobacteriaceae. International Journal of Food Microbiology, 246, 92-97. https://doi.org/10.1016/j.ijfoodmicro.2016.12.015
  34. Yin, X., Huang, S., Wu, X., Wang, Y., Li, X. (2023). Assessment of alkaloids from the stems of 14 Berberis species in China. Separation Science Plus, 6(3, 2200114. https://doi.org/10.1002/sscp.2022001