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Food Chem

Title:		Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes
Author(s):		Dursun A; Guler Z;
Address:		"Hatay Mustafa Kemal University, Faculty of Agriculture, Department of Food Engineering, 31060 Hatay, Turkiye. Electronic address: adursun@mku.edu.tr. Hatay Mustafa Kemal University, Faculty of Agriculture, Department of Food Engineering, 31060 Hatay, Turkiye. Electronic address: zguler@mku.edu.tr"
Journal Title:		Food Chem
Year:		2023
Volume:		20230331
Issue:
Page Number:		136042 -
DOI:		10.1016/j.foodchem.2023.136042
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of freshly crushed garlic incorporated in raw ground meat at different rates 0 % to 2 % on colour, pigment forms, TBARS, peroxide, free fatty acids and volatilomic were investigated during 96 h storage at 4 degrees C. With advancing storage time and increasing garlic rate from 0 % to 2 %, the redness (a*), colour stability, oxymyoglobin and deoxymyoglobin decreased, but metmyoglobin, TBARS, peroxide, free fatty acids (C6, C15-C17), and aldehydes and alcohols, especially hexanal, hexanol, benzaldehyde, increased. Principal component analysis based on pigment, colour, lipolytic and volatilomic changes classified successfully the meat samples. Metmyoglobin was positively correlated with lipid oxidation products (TBARS, hexanal), but the other pigment forms and colour parameters (a* and b* values) were negatively correlated. Increased metmyoglobin proportion and decreased redness and colour stability may be used as reliable indicators of lipid oxidation. Also, the incorporation of fresh garlic into ground meat was not promising to increase oxidative stability"
Keywords:		"Color Fatty Acids, Nonesterified/chemistry Garlic *Food Analysis Volatile Organic Compounds/analysis Animals Cattle *Red Meat Food Storage Colour Ground meat Lipid oxidation Pigment Volatile compounds;"
Notes:		"MedlineDursun, Ahmet Guler, Zehra eng England 2023/04/09 Food Chem. 2023 Sep 1; 419:136042. doi: 10.1016/j.foodchem.2023.136042. Epub 2023 Mar 31"