Effects of Berberis vulgaris L. Extract on the Physicochemical, Sensory, and Textural Properties of Beef Patties

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dc.contributor.authorTopcu, Kübra Cinar
dc.contributor.authorUgur, Gamze
dc.date.accessioned2026-02-28T11:58:22Z
dc.date.available2026-02-28T11:58:22Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractThe effects of adding different concentrations (0.1%, 0.2%, and 0.4%) of Berberis vulgaris fruit extract to raw beef patties on their physicochemical properties were investigated. Physicochemical, sensory, and textural analyses were also performed on cooked beef patties. The addition of the extract did not cause a significant change in the approximate composition of the patties. (P<0.01). Initially, it significantly affected the TBARS value in all groups (P<0.05). However, there was no significant difference in TBARS values after cooking (p>0.05). While no significant difference was observed in the color values before cooking, cooking reduced L*, a*, and b* values. The cooking yield significantly affected all groups (P<0.01) and was reduced by adding Berberis extract. The incorporation of the extract did not induce any statistically important alterations in the sensory attributes of the patties. Furthermore, texture analysis revealed highly significant effects on the hardness, gumminess, and chewiness values across all groups (P<0.01). The results demonstrate that the extract did not notably change the patties' physicochemical properties. However, it effectively reduced lipid oxidation and enhanced their textural qualities. This study supports the potential use of B. vulgaris extract as a natural additive to improve the quality of beef patties.
dc.identifier.doi10.46810/tdfd.1520203
dc.identifier.endpage135
dc.identifier.issn2149-6366
dc.identifier.issue1
dc.identifier.startpage127
dc.identifier.trdizinid1307755
dc.identifier.urihttps://doi.org/10.46810/tdfd.1520203
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1307755
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5514
dc.identifier.volume14
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Doğa ve Fen Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20260218
dc.subjectAntioxidant capacity
dc.subjectBerberis vulgaris L. extract
dc.subjectBeef patties quality parameters
dc.subjectPhysicochemical analysis.
dc.titleEffects of Berberis vulgaris L. Extract on the Physicochemical, Sensory, and Textural Properties of Beef Patties
dc.typeArticle

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