Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins

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dc.authorid0000-0002-4090-7227en_US
dc.authorid0000-0003-0733-7821en_US
dc.authorid0000-0002-5849-1741en_US
dc.authorid0000-0002-4203-2508en_US
dc.authorid0000-0003-4631-1982en_US
dc.contributor.authorAydemi̇r, Mehmet Emin
dc.contributor.authorAltun, Serap Kılıç
dc.contributor.authorTakım, Kasım
dc.contributor.authorYılmaz, Mustafa Abdullah
dc.contributor.authorYalçın, Hamza
dc.date.accessioned2024-06-24T11:17:40Z
dc.date.available2024-06-24T11:17:40Z
dc.date.issued2024en_US
dc.departmentDicle Üniversitesi, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümüen_US
dc.description.abstractIn this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the cooking of beef tenderloins investigated. Additionally, the goal was to determine the bioactive compounds present in hawthorn vinegar that could contribute to these effects, both quantitatively and qualitatively. For this purpose, hawthorn vinegar was first produced from hawthorn fruit and characterized. Then, beef tenderloins were marinated at two different concentrations (25% and 50%) and three different marination times (2, 6 and 24 h) and cooked in a airfryer at 200 °C for 12 min. After the cooking process, analyses were conducted for CML, CEL, thiobarbituric acid reactive substances (TBARS), sensory and color. Hawthorn vinegar was found to have high phytochemical and bioactivity properties. It was found that hawthorn vinegar significantly altered the color properties (L*, a*, and b*) of raw beef tenderloin samples (P < 0.05). The marinating process did not adversely affect the sensory properties of the beef tenderloin, other than odour, and even improved its texture and appearance. Increasing the marination concentration and time significantly inhibited CML and CEL formation (P < 0.05), marinating the meat for 24 h reduced CML formation from 13.75 μg/g to 2.5 μg/g, while CEL formation decreased from 17.58 μg/g to 16.63 μg/g. Although CEL was inhibited at low levels during marination, it remained stable. In conclusion, this study showed that hawthorn vinegar contains bioactive compounds that significantly inhibit the formation of CML and stabilize the formation of CEL.en_US
dc.identifier.citationAydemir, M.E., Altun, S.K., Takım, K., Yılmaz, M.A. ve Yalçın, H. (2024). Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins. Meat Science, 214, 1-14.en_US
dc.identifier.endpage14en_US
dc.identifier.issn0309-1740
dc.identifier.pmid38759327
dc.identifier.scopus2-s2.0-85192757748
dc.identifier.scopusqualityQ1
dc.identifier.startpage1en_US
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0309174024001128?via%3Dihub
dc.identifier.urihttps://hdl.handle.net/11468/28676
dc.identifier.volume214en_US
dc.indekslendigikaynakPubMed
dc.indekslendigikaynakScopus
dc.institutionauthorYılmaz, Mustafa Abdullah
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofMeat Science
dc.relation.isversionof10.1016/j.meatsci.2024.109535en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHawthorne vinegaren_US
dc.subjectMarinationen_US
dc.subjectMeaten_US
dc.subjectNε-(carboxyethyl) lysineen_US
dc.subjectNε-(carboxymethyl) lysineen_US
dc.titleInhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloinsen_US
dc.titleInhibitory effect of homemade hawthorn vinegar-based marinade on N?-(carboxymethyl)lysine and N?-(carboxyethyl)lysine formation in beef tenderloins
dc.typeArticleen_US

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