Chemical Characteristics of Kavurma with Selected Condiments |
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| Authors: | Semra Kayaardi Fettullah Durak Ahmed Kayacier Muharrem Kayaardi |
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| Affiliation: | 1. Food Engineering Department , Celal Bayar University , Muradiye-Manisa, Turkey semra.kayaardi@bayar.edu.tr;3. Food Engineering Department , Celal Bayar University , Muradiye-Manisa, Turkey;4. Food Engineering Department , Erciyes University , Kayseri, Turkey;5. Meat and Fish Products Company Manisa Slaughterhouse , Manisa, Turkey |
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| Abstract: | A traditional meat product, kavurma, was prepared with the addition of various condiments (sage, thyme, ginger). The effects of condiments and storage time on thiobarbutiric acid (TBA) value, color attributes, pH, moisture, protein and fat contents of kavurma samples were investigated. Also, the effect of condiments on the sensory properties of samples was determined. The TBA values of condiments added samples were significantly lower than that of control. Ginger had a highest antioxidative activity and sensory scores compared to others samples. Color attributes generally decreased during storage and the additives differently affected the color of sample. The moisture content of samples was significantly affected from the condiments and storage period. Although sensory scores of the sample with condiments were higher than control, the difference was not statistically significant. It could be concluded that natural condiments could be used in kavurma production to improve quality characteristics of the product. |
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| Keywords: | Kavurma Fried meat Antioxidant activity Natural antioxidants |
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