Berberis Fruit Extracts in Marinated Meat: Quality Effects

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dc.contributor.authorTopcu, Kübra Cinar
dc.contributor.authorFettahoğlu, Kübra
dc.contributor.authorÇakır, Özlem
dc.date.accessioned2026-02-28T11:58:31Z
dc.date.available2026-02-28T11:58:31Z
dc.date.issued2024
dc.departmentBayburt Üniversitesi
dc.description.abstractIn this study, the effects of the fruit extracts Berberis vulgaris L. and Berberis crataegina DC. on the quality of the meat were evaluated. According to the results of antioxidant activity analyses, the antioxidant activities of B. vulgaris and B. crataegina fruit extracts were determined as 81.29 ± 14.14% and 78.97 ± 0.39%, respectively. The phenolic content of B. vulgaris fruit extract was found to be 1707.88 ± 60.10 mg GAE/g, while the phenolic content of B. crataegina fruit extract was 83.64 ± 1.61 mg GAE/g (p<0.01). These differences indicate significant diversity in phenolic compounds among plant species. pH values of meat samples marinated with B. vulgaris extract showed a gradual decrease over time. For instance, at the 3rd hour, the pH value of meat samples marinated with B. vulgaris was determined as 4.42 ± 0.05 (p<0.01). At the end of storage, TBARS values were determined as (1.54±0.13; 0.41±0.11; and 0.19±0.02 mg MDA/kg) in the control, B. crataegina and B. vulgaris groups, respectively (p<0.01). A significant reduction in Total Aerobic Mesophilic Bacteria (TAMB) count was observed in meat samples marinated with B. vulgaris extract. For example, at the end of the 12th day, the TAMB count was determined as 8.95 ± 0.07 log CFU/g in the control group, while it was 5.74 ± 0.06 log CFU/g in meat samples marinated with B. vulgaris extract (p<0.01). These data demonstrate the potential of Berberis vulgaris and Berberis crataegina fruit extracts to improve meat quality. With their antioxidant activities, phenolic contents, pH effects, and microbial inhibition, these extracts can be considered important natural components to use in the meat industry.
dc.identifier.doi10.53501/rteufemud.1430439
dc.identifier.endpage23
dc.identifier.issn2687-2315
dc.identifier.issn2757-7686
dc.identifier.issue2
dc.identifier.startpage12
dc.identifier.trdizinid1293295
dc.identifier.urihttps://doi.org/10.53501/rteufemud.1430439
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1293295
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5597
dc.identifier.volume5
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofRecep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20260218
dc.subjectAntioxidant activity
dc.subjectMeat quality
dc.subjectPhenolic content
dc.subjectMarination
dc.subjectBerberis vulgaris L.
dc.subjectBerberis crataegina DC.
dc.titleBerberis Fruit Extracts in Marinated Meat: Quality Effects
dc.typeArticle

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