Chemical characteristics of kavurma with selected condiments
作者： Semra Kayaardi , Fettullah Durak , Ahmed Kayacier , Muharrem Kayaardi
DOI: 10.1080/10942910500269568
关键词:
摘要: A traditional meat product, kavurma, was prepared with the addition of various condiments (sage, thyme, ginger). The effects and storage time on thiobarbutiric acid (TBA) value, color attributes, pH, moisture, protein fat contents kavurma samples were investigated. Also, effect sensory properties determined. TBA values added significantly lower than that control. Ginger had a highest antioxidative activity scores compared to others samples. Color attributes generally decreased during additives differently affected sample. moisture content from period. Although sample higher control, difference not statistically significant. It could be concluded natural used in production improve quality characteristics pro...
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