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EFFECTS OF SOME FOOD JUICES AND ADDITIVES ON SOME PHYSICOCHEMICAL, TEXTURAL, COLOR, MICROBIOLOGICAL AND SENSORY PROPERTIES OF CEMEN PASTE

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dc.contributor.authorYetim, Hasan
dc.contributor.authorEkici, Lutfiye
dc.contributor.authorOzcan, Ceyda
dc.contributor.authorOzturk, Ismet
dc.contributor.authorTornuk, Fatih
dc.contributor.authorKaraman, Safa
dc.date.accessioned2026-06-27T14:06:55Z
dc.date.issued2017
dc.description.abstractThe aim of this study was to determine the effects of some juices and additives on some characteristic properties of cemen paste, which is a coating material in pastirma processing. For this purpose, they were incorporated into cemen paste formulation and the cemen paste was coated on wood blocks mimicking the pastirma and then stored at two different temperatures (4 and 20C) for 30 days. pH and brightness values of the samples decreased during the storage while color values were significantly different from each other. Pickle juice and carmine added samples exhibited similar effects on sensory scores and gave the highest overall acceptability level while the citric acid added sample generally had high scores in all storage periods. It was concluded that acidic foods and their juices could successfully be used in the cemen paste as an alternative to undesirable food ingredients.en
dc.description.urihttps://doi.org/10.1111/jfpp.12950
dc.identifier.doi10.1111/jfpp.12950
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.issue3
dc.identifier.urihttps://hdl.handle.net/20.500.14981/57188
dc.identifier.volume41
dc.identifier.wos000405783400057
dc.language.isoeng
dc.publisherWILEY
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.subjectPASTIRMA
dc.subjectQUALITY
dc.subjectFood Science & Technology
dc.titleEFFECTS OF SOME FOOD JUICES AND ADDITIVES ON SOME PHYSICOCHEMICAL, TEXTURAL, COLOR, MICROBIOLOGICAL AND SENSORY PROPERTIES OF CEMEN PASTE
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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