Inhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on N?–(Carboxymethyl) lysine in meatballs

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dc.authorid0000-0002-4090-7227en_US
dc.authorid0000-0002-8006-2054en_US
dc.authorid0000-0002-5849-1741en_US
dc.authorid0000-0002-3011-5592en_US
dc.authorid0000-0003-4631-1982en_US
dc.contributor.authorAydemir, Mehmet Emin
dc.contributor.authorArslan, Ali
dc.contributor.authorTakım, Kasım
dc.contributor.authorAltun, Serap Kılıç
dc.contributor.authorYılmaz, Mustafa Abdullah
dc.contributor.authorÇakır, Oğuz
dc.date.accessioned2024-03-06T11:38:11Z
dc.date.available2024-03-06T11:38:11Z
dc.date.issued2024en_US
dc.departmentDicle Üniversitesi, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümüen_US
dc.description.abstractThis study was conducted to examine the effect of cooking at different temperatures on the formation of Nε–(carboxymethyl) lysine (CML) after adding Paliurus spina-christi Mill. (PSC), Celtis tournefortii L. (CT) fruits, and Nigella Sativa L. (NS) seeds to the meatballs. Phytochemical and bioactivity properties were determined before adding PSC, CT fruits, and NS seeds to the meatballs. Then, PSC, CT fruits, and NS seeds were added to the meatballs at a rate of 2% and stored at 4 ± 1 °C for 16 days. CML, TBARS, pH, and aw analyses were performed on the meatballs. The highest phytochemical and bioactivity levels were detected in PSC fruit. The aw values detected in the meatball groups were found to be between 0.931 and 0.951 on the 0th day and between 0.963 and 0.985 on the 16th day, and the pH values ranged from 5.66 to 6.06 on the 0th day and from 6.10 to 6.74 on the 16th day. TBARS values of the meatballs were found to be between 1.17 and 1.98 on day 0 and 1.70–3.34 mg MDA/kg on day 16. CML levels in the meatballs were determined to be between 11.15 and 13.45 on day 0 and between 13.43 and 18.17 μg/g on day 16. The highest a* value was found in the meatballs with added CT fruit. It was determined that NS seeds had a negative effect on the a* value of the meatballs. In conclusion, adding PSC, CT fruits, and NS seeds can imbue meatballs with functional properties, thereby creating a more health-beneficial product for humans.en_US
dc.identifier.citationAydemir, M. E., Arslan, A., Takım, K., Altun, S. K., Yılmaz, M. A. ve Çakır, O. (2024). Inhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on Nε–(Carboxymethyl) lysine in meatballs. Meat Science, 207, 109362.en_US
dc.identifier.doi10.1016/j.meatsci.2023.109362
dc.identifier.endpage15en_US
dc.identifier.issn0309-1740
dc.identifier.pmid37871485
dc.identifier.scopus2-s2.0-85174710789
dc.identifier.scopusqualityQ1
dc.identifier.startpage1en_US
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0309174023002681?via%3Dihub
dc.identifier.urihttps://hdl.handle.net/11468/13529
dc.identifier.volume207en_US
dc.identifier.wosWOS:001106892700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorYılmaz, Mustafa Abdullah
dc.institutionauthorÇakır, Oğuz
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofMeat Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCeltis tournefortii L.en_US
dc.subjectMeatballsen_US
dc.subjectNigella Sativa Len_US
dc.subjectNε–(carboxymethyl) lysineen_US
dc.subjectPaliurus spina-christi mill.en_US
dc.titleInhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on N?–(Carboxymethyl) lysine in meatballsen_US
dc.titleInhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on N?–(Carboxymethyl) lysine in meatballs
dc.typeArticleen_US

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