Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridÇELEBİ, YASEMİN/0000-0002-4495-0206
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidÇELEBİ, YASEMİN/HOC-1505-2023
dc.contributor.authorCelebi, Yasemin
dc.contributor.authorKavrut, Enes
dc.contributor.authorBulut, Menekse
dc.contributor.authorCetintas, Yunus
dc.contributor.authorTekin, Ali
dc.contributor.authorHayaloglu, Ali Adnan
dc.contributor.authorAlwazeer, Duried
dc.date.accessioned2024-08-04T20:55:55Z
dc.date.available2024-08-04T20:55:55Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe impact of hydrogen (H 2 ) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H 2 -producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 degrees C for 12 days. Other MBMs were vacuumed and gassed with H 2 or N 2 . At the end of storage, the lowest browning index values were for H 2 and H2 -P -Mg samples. H2- P - Mg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H 2 , N 2 , H2 -P -Mg, and VP samples. Using the H2 -P -Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.en_US
dc.identifier.doi10.1016/j.foodchem.2024.139185
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid38574715en_US
dc.identifier.scopus2-s2.0-85189567758en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.139185
dc.identifier.urihttps://hdl.handle.net/11616/101917
dc.identifier.volume448en_US
dc.identifier.wosWOS:001225588500001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMinced beef meaten_US
dc.subjectBiogenic aminesen_US
dc.subjectMagnesiumen_US
dc.subjectMolecular hydrogenen_US
dc.subjectNitrogenen_US
dc.subjectQuality attributesen_US
dc.titleIncorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storageen_US
dc.typeArticleen_US

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