The effect of packaging and natural flavourings on kavurma quality

In this study, it was aimed to examine the changes in the quality criteria of kavurma produced by adding different spices with antioxidant effects. For this purpose, tarragon (Artemisia dracunculus), lavender (Lavandula officinalis), turmeric (Curcuma longa) spices were added in 5% to kavurma which is one of the processed meat products. The samples were packaged in dry vacuum packaging and modified atmosphere and stored at 0-4 °C for 90 days. pH, water activity, protein, fat, salt, moisture, color, TBA values of the samples were analyzed at the beginning and end of the 90-day storage period. In addition, changes in microbiological, textural and sensory quality characteristics were also revealed. According to the findings, the fat values of the samples were between 14.76% and 18.61%, the salt values were between 2.58-2.89, and the pH values were between 6.01 and 6.26. In terms of TBA values, the addition of spices significantly inhibited the oxidation of the samples (p<0.05) and for the oxidation; vacuum packaging showed better results. As a result of color analysis, L* values were found to vary between 44.11-49.83. The storage process affected the L* values of the samples and the L* value decreased in all samples except the vacuum packaged lavender sample. In microbiological analysis, the total mesophilic aerobic microorganism and total yeast and molds loads, which were low after production, increased after the storage period. When spice added and the control samples were compared, the spice addition did not have a significant effect on the microbiological quality or textural values (p>0.05). As a result of sensory evaluations, turmeric was not liked by the consumer and received the lowest scores (2.3). Looking at the general acceptance scores, the most preferred samples in terms of consumer expectations were the lavender added samples at the beginnig of the storage period. At the end of the 90-day storage period, besides the vacuum packed lavender samples, the tarragon samples were also the most two preferred samples.