Article detail · 2013
Effects of Water Extract of Urtica dioica L. on the Quality of Meatballs
Journal
Journal of Food Processing and Preservation- Year
- 2013
- Type
- article
Data source split
- YÖKSİS venue Journal of Food Processing and Preservation
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
A study was carried out to evaluate the effect of lyophilized Urtica dioica L. water extract (LUWE) on some properties of meatballs. Meatballs were produced with the following five different formulations: control (meatballs treated without LUWE or vitamin E); meatballs with 250 ppm LUWE; meatballs with 500 ppm LUWE; meatballs with 250 ppm vitamin E; and meatballs with 500 ppm vitamin E. Samples were stored under aerobic conditions at 4C for 9 days. Only pH (P < 0.01) and thiobarbituric acid reactive substances (TBARS; P < 0.05) values of the meatballs were affected by the addition of LUWE or vitamin E. Storage time had a significant effect (P < 0.01) on all parameters except fat and cooking loss values. Storage time and cooking of meatballs increased TBARS values. Cooking decreased L*, a* and b* values of both external and internal surfaces. The results show that 250 ppm LUWE has the potential to be used in meatball production. Practical Applications Lipid oxidation is one of the main problems that often result in a significant loss of quality and acceptability of meat and meat products. Use of antioxidants, therefore, is important to prevent economic loss. On the other hand, use of synthetic antioxidants has been banned in some countries. Therefore, the article is deals with the use of lyophilized Urtica dioica water extract as a functional ingredient in meatballs.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
27 citations
OpenAlex cited_by_count (cache / database)
25 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs 2021
- Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs 2021
- The Effects of Different Cooking Methods on Some Quality Criteria and Mineral Composition of Beef Steaks 2017
- Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol A in Sous Vide Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels 2016
- The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines 2016
- The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality 2023
- Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective 2021
- Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective 2021
- Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective 2021
- The effect of the production system and slaughter age on meat quality in pheasants 2021