Effect of Oregano, Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage

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dc.contributor.authorUnal, Kubra
dc.contributor.authorBabaoglu, Ali Samet
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2020-03-26T18:50:15Z
dc.date.available2020-03-26T18:50:15Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effects of oregano, sage and rosemary essential oils on lipid oxidation and color properties of minced beef during refrigerated storage for 10 days were investigated. Minced meats were divided into four treatment groups and were homogenized with 2 % (w/w) of oregano essential oil, sage essential oil and rosemary essential oil separately. Samples in the control treatment had no essential oils added. The results of the present study show that adding essential oils protect minced beef against lipid oxidation and extend the shelf-life of minced meat during refrigerated storage. Oregano, rosemary and sage essential oil treatments demonstrate higher antioxidant activity and L* values when compared to control treatment. Oregano and sage treatment have lower oxidation of minced beef than rosemary and control treatment. Oregano essential oil showed the highest antioxidant activity, when compared to the control and the others groups. In conclusion, the best antioxidative effects were obtained from oregano essential oil.en_US
dc.identifier.doi10.1080/0972060X.2014.956803en_US
dc.identifier.endpage805en_US
dc.identifier.issn0972-060Xen_US
dc.identifier.issn0976-5026en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage797en_US
dc.identifier.urihttps://dx.doi.org/10.1080/0972060X.2014.956803
dc.identifier.urihttps://hdl.handle.net/20.500.12395/30777
dc.identifier.volume17en_US
dc.identifier.wosWOS:000346846100010en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofJOURNAL OF ESSENTIAL OIL BEARING PLANTSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMinced beefen_US
dc.subjectLipid oxidationen_US
dc.subjectEssential oilen_US
dc.subjectOreganoen_US
dc.titleEffect of Oregano, Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storageen_US
dc.typeArticleen_US

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