Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product

Sezen Harmankaya, Ahmet Harmankaya, Koray İşbarali and Özlem İstanbullu Paksoy
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Sezen Harmankaya: Department of Food Processing, Kars Vocational School, Kafkas University, Kars, Türkiye
Ahmet Harmankaya: Department of Chemistry, Faculty of Science and Literature, Kafkas University, Kars, Türkiye
Koray İşbarali: Department of Food Processing, Kars Vocational School, Kafkas University, Kars, Türkiye
Özlem İstanbullu Paksoy: Additive and Mycotoxin Unit, Central Research Institute of Food and Feed Control, Bursa, Türkiye

Czech Journal of Food Sciences, 2024, vol. 42, issue 4, 251-262

Abstract: Kavurma is a traditional cooked meat product of Türkiye containing a high percentage of animal fat (30-40%). Therefore, kavurma can undergo lipid oxidation easily. This may cause a major problem in the storage and marketing of the product. Synthetic additives used in foods cause anxiety in consumers and this situation increases the search for natural alternatives. Plant essential oils can be reliable additives to extend the shelf life of foods. The protective effect of rosemary and clove essential oils on kavurma meat against microbiological and oxidative deterioration was investigated in this study. For this purpose, kavurma samples were divided into five groups after being produced by standard methods, the essential oils (rosemary and clove) obtained by distillation method were added to the kavurma fat in various proportions, alone or in combination. At the end of the study, the thiobarbituric acid-reactive substance (TBARS) and peroxide values of the groups containing plant essential oils were found to be lower than the control groups. The groups containing rosemary and clove essential oil showed that microbiological deterioration was delayed and, the sensory evaluation scores were higher than the control groups at the end of the cold storage period.

Keywords: food preservation; herbal essential oil; packaging; shelf life (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:56-2024-cjfs

DOI: 10.17221/56/2024-CJFS

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