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

Authors : Alime CABI, Cemalettin SARIÇOBAN, Kübra ÜNAL

Pages : 114-119

View : 26 | Download : 63

Publication Date : 2022-04-25

Article Type : Research Paper

Abstract :The 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 insert ignore into journalissuearticles values(TBARS); values, cooking, textural and sensory properties of beef patties. Samples were divided into six treatment groups; control insert ignore into journalissuearticles values(without peach leaf powder/ Butylhydroxytoluene insert ignore into journalissuearticles values(BHT););, patties with BHT insert ignore into journalissuearticles values(0.01%);, patties containing peach leaf powders insert ignore into journalissuearticles values(PLP); dried in air insert ignore into journalissuearticles values(AP); insert ignore into journalissuearticles values(%1); and in microwave oven insert ignore into journalissuearticles values(MwP); in three different concentrations insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(P<0.01);. The MwP addition significantly decreased insert ignore into journalissuearticles values(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.
Keywords : Peach leave, Beef, Oxidation, Microwave