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The effect of barberry ( Berberis vulgaris L.) extract on the physicochemical properties, sensory characteristics, and volatile compounds of chicken frankfurters
Author(s) -
Jaberi Rahimeh,
Kaban Güzin,
Kaya Mükerrem
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14501
Subject(s) - food science , chemistry , hexanal , berberis , tbars , lipid oxidation , antioxidant , botany , lipid peroxidation , biochemistry , biology
In the study, three different ratios (0.75%, 1.5%, and 3.0%) of Berberis vulgaris (BV) extract were used in the production of chicken frankfurters. The group containing carmine and the group without a colorant was evaluated as control. The use of the extract showed a significant effect on pH and TBARS values ( p < .01). Total phenolic content and antiradical activity increased depending on the increasing rate of BV extract ( p < .05). While the group with carmine had the lowest L * and b * values in the color of the samples, the samples with extract had higher a * values than the frankfurters without colorant ( p < .05). The samples with the extract had higher color scores than the control group without colorant. However, the use of extract caused an increase in acidic taste ( p < .05). The barberry extract resulted in a decrease in hexanal and an increase in some sulphur compounds and terpenes ( p < .05). Practical applications Color is an important quality parameter of foods including meat products. Carmine as a colorant is used commercially in the meat industry. However, there is also controversy regarding the use of carmine in foods. For this reason, the studies on the use of natural additives in meat products are increased. In this study, three different ratios (0.75%, 1.5%, and 3.0%) of Berberis vulgaris (BV) extract were used in the production of chicken frankfurters. Barberry ( Berberis vulgaris L.) extract delays lipid oxidation in frankfurters. BV extract also increases the red color intensity in sausages. Moreover, BV extract improves the aroma profile of frankfurters.