Berberis Fruit Extracts in Marinated Meat: Quality Effects

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Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi
Volume:5 Issue:2
Berberis Fruit Extracts in Marinated Meat: Quality Effects

Berberis Fruit Extracts in Marinated Meat: Quality Effects

Authors : Kübra Çinar Topçu, Kübra Fettahoğlu, Özlem Çakır

Pages : 12-23

Doi:10.53501/rteufemud.1430439

View : 55 | Download : 75

Publication Date : 2024-12-31

Article Type : Research Paper

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.
Keywords : Antioksidan aktivite, Berberis crataegina DC., Berberis vulgaris L., marine, et kalitesi, fenolik içerik

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