Publications by authors named "Enes Kavrut"
Meat products are highly perishable and have a short shelf life. The effects of using a molecular hydrogen-producing magnesium-incorporated coating (H-P-Mg) on the color, pHysicochemical properties, deterioration, biogenic amines, free amino acid profile, and volatilomic profile of beef meatballs were evaluated. The meatballs were coated with different films as follows: group A (uncoated), group B (whey protein coating), group C (whey protein coating +7 % thyme extract), group D (whey protein coating +7 % thyme extract + Mg), and group E (whey protein coating + Mg).
View Article and Find Full Text PDFUnlabelled: Packaging aims first to protect the quality and safety of food. Although synthetic packaging is easy and practical to use, it significantly poses many health and environmental hazards. In this context, the need for environmentally and food-friendly packaging is increasing.
View Article and Find Full Text PDFArticle Synopsis
- The study explored how incorporating hydrogen-producing magnesium into minced beef affects its quality and safety over a 12-day storage period at 4 °C.
- Results showed that samples with hydrogen (H) and hydrogen-producing magnesium (H2-P-Mg) had lower browning and reduced bacterial counts compared to other methods.
- The use of H2-P-Mg helped in preserving the nutritional quality and safety of the minced beef by minimizing harmful compounds and volatile substances during cold storage.