Author/Authors :
EKiCi, Lütfiye Erciyes Üniversitesi - Mühendislik Fakültesi, Turkey , ÖZTÜRK, ismet Erciyes Üniversitesi - Mühendislik Fakültesi, Turkey , SAĞDIÇ, Osman Yıldız Teknik Üniversitesi - Kimya ve Metalürji Fakültesi, Turkey , YETiM, Hasan Erciyes Üniversitesi - Mühendislik Fakültesi, Turkey
Title Of Article :
Using spices as natural antioxidant and antimicrobials in meat and meat products
Abstract :
Lipid oxidation and bacterial contamination are the main factors that cause food quality loss and shelf-life reduction. The growth of microorganisms in meat products may cause spoilage or foodborne diseases. Lipid oxidation contributes to the deterioration in flavour, texture and color of displayed meat products. Synthetic additives have been widely used in the meat industry to inhibit both, the process of lipid oxidation and microbial growth but the trend is to decrease their use because of the growing concern among consumers about such chemical additives. Consequently, search for natural additives, especially of plant origin, has notably increased in recent years. Application of natural additives with both antioxidants and antibacterial activities in meat products may be useful to prolong their storage shelf life and potential for preventing food diseases.
NaturalLanguageKeyword :
Spice , Antioxidant , Antimicrobial
JournalTitle :
Erciyes University Journal Of The Institute Of Science and Technology
