The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage

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Sagir I., Turhan S.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.19, no.2, pp.173-180, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 2
  • Publication Date: 2013
  • Doi Number: 10.3136/fstr.19.173
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.173-180
  • Keywords: kavurma, nettle, rosemary, myrtle, lipid oxidation, microbial growth, COOKED MEAT PRODUCT, URTICA-DIOICA L., FATTY-ACID-COMPOSITION, ALPHA-TOCOPHEROL, SHELF-LIFE, ANTIMICROBIAL ACTIVITY, ANTIOXIDANT ACTIVITY, PHENOLIC-COMPOUNDS, PLANT-EXTRACTS, GROUND PORK
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Kavurma is a cooked meat product which is produced in Turkey, the Middle East and some Asia countries. In this study, the effect of ethanol extracts from nettle, rosemary and myrtle leaves on lipid oxidation and microbial growth of vacuum-packaged kavurma was investigated. Kavurma was made from beef meat and beef meat fat in 4 groups: No-added extract, 0.4% nettle extract, 0.4% rosemary extract and 0.4% myrtle extract. The kavurma produced was stored at 4 degrees C for 180 days. The ethanol extracts from nettle, rosemary and myrtle slowed down the lipid oxidation and inhibited the bacterial growth of kavurma. The best results were found in the treatment with myrtle extract for lipid oxidation, and in the treatment with nettle extract for microbial growth. Treatment had no significant effect on fatty acid profiles. These results suggest that the use of myrtle and nettle extracts could control lipid oxidation and microbial growth in kavurma, respectively.