The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince

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dc.authoridCOSKUN, Fatma/0000-0001-8889-363X
dc.authorscopusid57768670100
dc.authorscopusid15735689600
dc.contributor.authorSert, Tuğba Sayın
dc.contributor.authorCoşkun, Fatma
dc.date.accessioned2023-04-20T08:01:16Z
dc.date.available2023-04-20T08:01:16Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, beef mince (approximately 4% fat longissmus costarum muscle of approximately 2-year-old Holstein cattle) was used as a material. High-pressure processing (HPP) was applied to frozen and unfrozen, vacuum-packed minced meat samples. The pH and thiobarbituric acid (TBA) values of the samples were examined during 45 days of storage. Color values (L*, a* and b*) and texture properties were examined during 30 days of storage. After freezing and HPP (350 MPa, 10 min, 10 degrees C), the pH value of minced meat increased (p > 0.05) and its TBA value decreased (p < 0.05). The increase in pH may be due to increased ionization during HPP. Some meat peptides, which are considered antioxidant compounds, increased the oxidative stability of meat, so a decrease in TBA may have been observed after freezing and HPP. While the color change in unpressurized samples was a maximum of 3.28 units during storage, in the pressurized sample, it exceeded the limit of 10 units on the first day of storage and exceeded the limit of 10 units on the third day of storage in the frozen and pressurized sample. Freezing and HPP caused the color of beef mince to be retained longer. The hardness, gumminess, chewability, adherence, elasticity, flexibility values of the pressurized and pressurized after freezing samples were higher than those of the unpressurized samples during storage. On the other hand, the opposite was the case for the adhesiveness values. In industrial applications, meat must be pressurized after being vacuum packed. If HPP is applied to frozen beef mince, some of its properties such as TBA, color, and texture can be preserved for a longer period of time without extreme change.
dc.description.sponsorshipTekirda.g Namik Kemal University Scientific Research Projets Commision (NKUBAP) [NKUBAP.00.24, 12.04]
dc.description.sponsorshipThe authors gratefully acknowledged the Tekirda.g Namik Kemal University Scientific Research Projets Commision (NKUBAP) (Project number: NKUBAP.00.24.DR.12.04) for providing funding for this work.
dc.identifier.doi10.3390/molecules27133974
dc.identifier.issn1420-3049
dc.identifier.issue13en_US
dc.identifier.pmid35807218
dc.identifier.scopus2-s2.0-85132975535
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/molecules27133974
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10842
dc.identifier.volume27
dc.identifier.wosWOS:000824472500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorCoşkun, Fatma
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofMolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectHigh Pressure Processing
dc.subjectBeef Meat
dc.subjectThiobarbituric Acid
dc.subjectFreezing
dc.subjectBeef Mince
dc.subjectWater-Holding Capacity
dc.subjectCured Iberian Ham
dc.subjectLipid Oxidation
dc.subjectProtein Oxidation
dc.subjectHydrostatic-Pressure
dc.subjectSodium Tripolyphosphate
dc.subjectSalmonella-Enteritidis
dc.subjectMicrobial Inactivation
dc.subjectSensory Properties
dc.subjectLongissimus-Dorsi
dc.titleThe Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince
dc.typeArticle

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