1 Ocak 2021 Dergi makalesi Açık Erişim

Aykin-Dincer, Elif; Gungor, Keziban Kubra; Caglar, Emine; Erbas, Mustafa

MARC21 XML

<?xml version='1.0' encoding='UTF-8'?>
<record xmlns="http://www.loc.gov/MARC21/slim">
  <leader>00000nam##2200000uu#4500</leader>
  <datafield tag="245" ind1=" " ind2=" ">
    <subfield code="a">The use of beetroot extract and extract powder in sausages as natural food colorant</subfield>
  </datafield>
  <datafield tag="909" ind1="C" ind2="4">
    <subfield code="p">INTERNATIONAL JOURNAL OF FOOD ENGINEERING</subfield>
    <subfield code="v">17</subfield>
    <subfield code="n">1</subfield>
    <subfield code="c">75-82</subfield>
  </datafield>
  <controlfield tag="001">230846</controlfield>
  <datafield tag="980" ind1=" " ind2=" ">
    <subfield code="a">user-tubitak-destekli-proje-yayinlari</subfield>
  </datafield>
  <datafield tag="520" ind1=" " ind2=" ">
    <subfield code="a">Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 mu mol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L-star), yellowness (b(star)) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 mu mol.MDA/kg) and powder (19.03 mu mol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.</subfield>
  </datafield>
  <datafield tag="650" ind1="1" ind2="7">
    <subfield code="2">opendefinition.org</subfield>
    <subfield code="a">cc-by</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07058 Antalya, Turkey</subfield>
    <subfield code="a">Gungor, Keziban Kubra</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07058 Antalya, Turkey</subfield>
    <subfield code="a">Caglar, Emine</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07058 Antalya, Turkey</subfield>
    <subfield code="a">Erbas, Mustafa</subfield>
  </datafield>
  <datafield tag="980" ind1=" " ind2=" ">
    <subfield code="b">article</subfield>
    <subfield code="a">publication</subfield>
  </datafield>
  <datafield tag="542" ind1=" " ind2=" ">
    <subfield code="l">open</subfield>
  </datafield>
  <datafield tag="100" ind1=" " ind2=" ">
    <subfield code="u">Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07058 Antalya, Turkey</subfield>
    <subfield code="a">Aykin-Dincer, Elif</subfield>
  </datafield>
  <datafield tag="260" ind1=" " ind2=" ">
    <subfield code="c">2021-01-01</subfield>
  </datafield>
  <controlfield tag="005">20221007075816.0</controlfield>
  <datafield tag="909" ind1="C" ind2="O">
    <subfield code="o">oai:aperta.ulakbim.gov.tr:230846</subfield>
    <subfield code="p">user-tubitak-destekli-proje-yayinlari</subfield>
  </datafield>
  <datafield tag="856" ind1="4" ind2=" ">
    <subfield code="z">md5:b252a48fb1dd34498873b399eb6e25bd</subfield>
    <subfield code="s">202</subfield>
    <subfield code="u">https://aperta.ulakbim.gov.trrecord/230846/files/bib-2572229e-f19b-4045-924c-c4d291f4896a.txt</subfield>
  </datafield>
  <datafield tag="540" ind1=" " ind2=" ">
    <subfield code="u">http://www.opendefinition.org/licenses/cc-by</subfield>
    <subfield code="a">Creative Commons Attribution</subfield>
  </datafield>
  <datafield tag="024" ind1=" " ind2=" ">
    <subfield code="a">10.1515/ijfe-2019-0052</subfield>
    <subfield code="2">doi</subfield>
  </datafield>
</record>