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Performance of Mechanically Deboned Chicken Meat Protein Coatings Containing Thyme or Clove Essential Oil for Storage Quality Improvement of Beef Sucuks

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dc.authorscopusid55992996500
dc.authorscopusid6506835379
dc.contributor.authorSarıcaoğlu, F.T.
dc.contributor.authorTurhan, S.
dc.date.accessioned2020-06-21T12:19:51Z
dc.date.available2020-06-21T12:19:51Z
dc.date.issued2019
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Sarıcaoğlu] Furkan Turker, Department of Food Engineering, Bursa Teknik Üniversitesi, Bursa, Turkey; [Turhan] Sadettin, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractThe performance of mechanically deboned chicken meat protein (MDCM-P) coatings containing thyme (TEO) or clove essential oils (CEO) was investigated to improve the storage quality of heat treated sucuks during 45 days of storage at 4 °C. The sucuk slices were divided to 4 groups as uncoated, coated with MDCM-P solution, coated with MDCM-P solution containing 1.5% TEO and MDCM-P solution containing 1.5% CEO. Physical, chemical and microbial properties of sucuk samples were analyzed on 0, 15, 30 and 45 days of storage. Results indicated that the weight loss, pH, thiobarbituric acid reactive subtances, total viable and psychrotrophic bacteria counts increased, while a* and b* values and water activity decreased with storage time (p < .05). In all analysis periods, these changes were slowed down with coating applications containing essential oils, but the slowest changes were observed in coated sucuks with MDCM-P solution containing 1.5% CEO. Therefore, MDCM-P coatings containing CEO could improve the storage quality of heat treated sucuks at refrigerator. © 2019 Elsevier Ltden_US
dc.identifier.doi10.1016/j.meatsci.2019.107912
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.pmid31421517
dc.identifier.scopus2-s2.0-85070574860
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2019.107912
dc.identifier.volume158en_US
dc.identifier.wosWOS:000488322800012
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.journalMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEssential Oilen_US
dc.subjectHeat-Treated Sucuken_US
dc.subjectMechanically Deboned Chicken Meaten_US
dc.subjectProtein Coatingen_US
dc.subjectStorage Qualityen_US
dc.titlePerformance of Mechanically Deboned Chicken Meat Protein Coatings Containing Thyme or Clove Essential Oil for Storage Quality Improvement of Beef Sucuksen_US
dc.typeArticleen_US
dspace.entity.typePublication

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