Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage
Journal of Food Science and Technology · Ekim 2022
Özet
The study investigated the effect of albedo and flavedo extracts of grapefruit and pomelo on storage stability of turkey patties during refrigerated storage. Five different types of products were developed depending on the addition of extracts viz. control (C), albedo and flavedo extract of grapefruit (GA and GF), and albedo and flavedo extract of pomelo (PA and PF). The products were stored for 10 days and evaluated for lipid and protein oxidation, pH, colour and sensory properties. The extracts improved the lipid oxidative stability by decreasing (P < 0.05) the TBARS values of the samples compared to control group. No effect of the extract treatments (P > 0.05) was observed on pH and colour values of the products (a* and b*). The lowest TBARS values were found for the products containing GF (0.78 mg MA/kg) on day 4. The treatments showed a significant impact on flavour of the products and the highest scores were obtained for PA containing products.
YÖKSİS Kayıtları
Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE · 2022 SCI
Prof. Dr. MUSTAFA KARAKAYA →
Grapefruit and Pomelo Peel Extracts as Natural Antioxidants for Improved Storage Stability of Turkey Patties during Refrigerated Storage
Journal of Food Science and Technology-Mysore · 2022 SCI-Expanded
Doç. Dr. ALİ SAMET BABAOĞLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.
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Makale Bilgileri
Toplam Atıf
19 atıf
· Scopus
ISSN00221155
Yayın TarihiEkim 2022
Cilt / Sayfa59 · 4067-4074
Scopus ID2-s2.0-85128007777
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Havuzumuzdaki Atıflar 0
Bu makaleye, sistemimizdeki Scopus veritabanında bulunan 0 makale atıf yapmıştır. Scopus genel atıf sayısı: 19.
Bu makaleye, kendi Scopus havuzumuzdaki başka bir makaleden atıf kaydı bulunmuyor.
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Science and Technology
Q2
SJR Skoru0,729
H-Index135
YayıncıSpringer
ÜlkeIndia
Food Science (Q2)
Metrikler
19
Atıf