Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes

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dc.authoridDURSUN, AHMET/0000-0003-0736-8740
dc.contributor.authorDursun, Ahmet
dc.contributor.authorGuler, Zehra
dc.date.accessioned2024-09-18T20:26:31Z
dc.date.available2024-09-18T20:26:31Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe effects of freshly crushed garlic incorporated in raw ground meat at different rates 0 % to 2 % on colour, pigment forms, TBARS, peroxide, free fatty acids and volatilomic were investigated during 96 h storage at 4 degrees C. With advancing storage time and increasing garlic rate from 0 % to 2 %, the redness (a*), colour stability, oxymyoglobin and deoxymyoglobin decreased, but metmyoglobin, TBARS, peroxide, free fatty acids (C6, C15C17), and aldehydes and alcohols, especially hexanal, hexanol, benzaldehyde, increased. Principal component analysis based on pigment, colour, lipolytic and volatilomic changes classified successfully the meat samples. Metmyoglobin was positively correlated with lipid oxidation products (TBARS, hexanal), but the other pigment forms and colour parameters (a* and b* values) were negatively correlated. Increased metmyoglobin proportion and decreased redness and colour stability may be used as reliable indicators of lipid oxidation. Also, the incorporation of fresh garlic into ground meat was not promising to increase oxidative stability.en_US
dc.description.sponsorshipHatay Mustafa Kemal University [19D004]en_US
dc.description.sponsorshipThis study was supported by Hatay Mustafa Kemal University, Research Fund (Project No: 19D004) . This research was conducted by the first author as part of his Ph.D. thesis under the supervision of Professor Zehra Guler.en_US
dc.identifier.doi10.1016/j.foodchem.2023.136042
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid37030214en_US
dc.identifier.scopus2-s2.0-85151753293en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.136042
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10355
dc.identifier.volume419en_US
dc.identifier.wosWOS:000981893700001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGround meaten_US
dc.subjectPigmenten_US
dc.subjectColouren_US
dc.subjectLipid oxidationen_US
dc.subjectVolatile compoundsen_US
dc.titleColour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changesen_US
dc.typeArticleen_US

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