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Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage

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Abstract

This work aimed to determine the effect of freeze-dried pomegranate water extract (FDPWE) on the quality and technological properties of cemen paste and pastırma. Firstly, FDPWE was produced and its antioxidant, physical and physicochemical properties were determined. Secondly, cemen paste was produced with different levels of FDPWE (Control, 1.0%, 2.0%, 3.0%, 4.0%, and 5.0%) and its quality characteristics were determined. Afterwards, pastırma production was carried out with cemen paste produced by adding FDPWE (Control, 3.0%, 4.0% and 5.0%) and its effects on quality properties and storage stability (at 4 °C for 150 days) of pastırma were investigated. FDPWE had high total anthocyanin content and a* values. The use of FDPWE in cemen paste production caused a decrease in pH value, thereby increasing the effectiveness of anthocyanins. It also caused an increase in a* value (P < 0.01), FRAP-reducing activity, metal chelating activity, color and overall acceptability of cemen. Increasing FDPWE content in cemen paste reduced salt, pH and lipid oxidation (P < 0.01) of pastırma, while both external and internal surface a* color (P < 0.01) and sensory scores (P < 0.01) increased according to the control sample. In addition, the storage stability of the pastırma with FDPWE was maintained better than control samples. The results indicated the potential of FDPWE, as a new clean label additive, containing natural functional components to enhance the quality and stability of pastırma.

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Data availability

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Funding

This work was supported by the TUBITAK (Scientific and Technological Research Council of Türkiye; Project No: TOVAG-1001-213O244).

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Food Engineering, Eskişehir Osmangazi University, 26160, Eskişehir, Turkey

    Muhammet Irfan Aksu

  2. Faculty of Agriculture, Department of Food Engineering, Ordu University, 52200, Ordu, Turkey

    Emre Turan

  3. Faculty of Health Sciences, Department of Nutrition and Dietetics, Ağrı Ibrahim Çeçen University, 04100, Ağrı, Turkey

    Ebru Erdemir

  4. Faculty of Agriculture, Department of Food Engineering, Atatürk University, 25240, Erzurum, Turkey

    Fatih Öz

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  1. Muhammet Irfan Aksu
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  4. Fatih Öz
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Contributions

MIA: Conceptualization, data curation, methodology, investigation, funding acquisition, project administration, writing—review & editing; ET: Resources, visualization, methodology, formal analysis; EE: Formal analysis, methodology, review & editing; FO: Methodology, writing—orijinal draft and editing.

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Correspondence to Muhammet Irfan Aksu.

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Aksu, M.I., Turan, E., Erdemir, E. et al. Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage. Eur Food Res Technol 249, 1329–1341 (2023). https://doi.org/10.1007/s00217-023-04216-x

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