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.authorid0000-0003-1173-5793en_US
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorTurhan, Sadettin
dc.date.accessioned2021-03-20T20:12:25Z
dc.date.available2021-03-20T20:12:25Z
dc.date.issued2019
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_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 degrees 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.en_US
dc.description.sponsorshipOndokuz Mayis University Research FoundationOndokuz Mayis University [PYO.MUH.1904.15.006]en_US
dc.description.sponsorshipThis study was derived from Furkan Turker Saricaoglu's PhD thesis. The author gratefully acknowledges financial support by Ondokuz Mayis University Research Foundation (PYO.MUH.1904.15.006).en_US
dc.identifier.doi10.1016/j.meatsci.2019.107912en_US
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.pmid31421517en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttp://doi.org/10.1016/j.meatsci.2019.107912
dc.identifier.urihttps://hdl.handle.net/20.500.12885/543
dc.identifier.volume158en_US
dc.identifier.wosWOS:000488322800012en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMechanically deboned chicken meaten_US
dc.subjectProtein coatingen_US
dc.subjectEssential oilen_US
dc.subjectHeat treated sucuken_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

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