Chemical characteristics of kavurma with selected condiments

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dc.contributor.authorKayaardi S.
dc.contributor.authorDurak F.
dc.contributor.authorKayacier A.
dc.contributor.authorKayaardi M.
dc.date.accessioned2024-07-22T08:23:48Z
dc.date.available2024-07-22T08:23:48Z
dc.date.issued2005
dc.description.abstractA 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.
dc.identifier.DOI-ID10.1080/10942910500269568
dc.identifier.issn15322386
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/19684
dc.language.isoEnglish
dc.rightsAll Open Access; Bronze Open Access
dc.subjectThymus vulgaris
dc.subjectZingiber officinale
dc.subjectAntioxidants
dc.subjectMoisture
dc.subjectOils and fats
dc.subjectpH
dc.subjectProteins
dc.subjectStatistical methods
dc.subjectAntioxidant activity
dc.subjectFried meat
dc.subjectKavurma
dc.subjectNatural antioxidants
dc.subjectMeats
dc.titleChemical characteristics of kavurma with selected condiments
dc.typeArticle

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