The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage

Author:

SAGIR Inci,TURHAN Sadettin

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference40 articles.

1. Abou-Arab, E. and Abu-Salem, F. (2010). Effect of natural antioxidants on the stability of ostrich meat during storage. Grasas Aceites, 61, 102-108.

2. Akarpat, A., Turhan, S. and Ustun, N.S. (2008). Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage. J. Food Process. Pres., 32, 117-132.

3. Aksu, M.I. (2007). The effect of α-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product. J. Muscle Foods, 18, 370-379.

4. Aksu, M.I. (2009). Fatty acid composition of beef intermascular, sheep tail, beef kidney fats and its effects on shelf life and quality properties of kavurma. J. Food Sci., 74, S65-S72.

5. Aksu, M.I. and Kaya, M. (2004). Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage. Food Control, 15, 591-595.

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