The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

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dc.authorid0000-0002-9705-3410en_US
dc.authorid0000-0001-9898-0884en_US
dc.authorid0000-0001-9005-6160en_US
dc.contributor.authorCabi, Alime
dc.contributor.authorSarıçoban, Cemalettin
dc.contributor.authorÜnal, Kübra
dc.date.accessioned2023-08-06T12:23:23Z
dc.date.available2023-08-06T12:23:23Z
dc.date.issued2022en_US
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe aim of this study was to determine the effects of the dried peach leaves powders with different methods on pH and Thiobarbituric acid reactive substances (TBARS) values, cooking, textural and sensory properties of beef patties. Samples were divided into six treatment groups; control (without peach leaf powder/ Butylhydroxytoluene (BHT)), patties with BHT (0.01%), patties containing peach leaf powders (PLP) dried in air (AP) (%1) and in microwave oven (MwP) in three different concentrations (0.5%, 1%, 2%). Sample were stored at +4 ºC for 7 days. The pH of raw beef patties containing various levels of PLPs decreased slightly (P<0.01). The MwP addition significantly decreased (P <0.01) the TBARS value compared to the without peach leaf powder. At the end of the storage period, the TBARS value of the control group was 4.14 mg MDA/kg, while the TBARS value of MwP3 was 0.67 mg MDA/kg.en_US
dc.identifier.citationCabi, A., Sarıçoban, C., Ünal, K., (2022). The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties. Selcuk Journal of Agriculture and Food Sciences, 36(1), 114-119. DOI: 10.15316/SJAFS.2022.016en_US
dc.identifier.doi10.15316/SJAFS.2022.016en_US
dc.identifier.endpage119en_US
dc.identifier.issn2458-8377en_US
dc.identifier.issue1en_US
dc.identifier.startpage114en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/49233
dc.identifier.volume36en_US
dc.institutionauthorCabi, Alime
dc.institutionauthorSarıçoban, Cemalettin
dc.institutionauthorÜnal, Kübra
dc.language.isoenen_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPeach leaveen_US
dc.subjectBeefen_US
dc.subjectOxidationen_US
dc.subjectMicrowaveen_US
dc.titleThe Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Pattiesen_US
dc.typeArticleen_US

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