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In this study, the effects of cemen paste with lyophilized red cabbage water extract (LRCWE) on the quality characteristics of pastırma were studied. Cemen paste with LRCWE concentrations of 0.0%, 0.8%, 1.0%, and 1.2% were used for pastırma production. Pastırma was stored at 4°C for 150 days. The a* values of external and sliced surfaces and sensorial scores were higher in the pastırma added with 1.0% and/or 1.2% LRCWE during processing and storage. LRCWE addition reduced thiobarbituric acid reactive substance (TBARS) (p <.01) and pH (p <.01) values, while protein oxidation, moisture, and microbiological counts did not change (p >.05) in pastırma production. However, TBARS (p <.01), pH (p <.01), and protein oxidation (p <.01) values increased during storage. Practical applications: Cemening (treatment of dry cured meat with cemen paste) is an important stage in pastırma production as it affects the quality of pastırma. Cemen paste especially affects the color of pastırma. Therefore, synthetic dyes are added to cemen paste to improve the color of pastırma. In addition, the lipid oxidation in pastırma increases during storage. This research could be useful for the food industry and consumers to know that lyophilized red cabbage water extract (LRCWE) is a more suitable natural coloring and antioxidant agent for pastırma cemen paste. In this way, the quality and functional characteristics of pastırma shall be increased during processing and storage. [ABSTRACT FROM AUTHOR]

Red cabbage is an attractive vegetable with its rich anthocyanin content, antioxidant potential, and coloring properties. The aim of this study was to determine the properties of lyophilized red cabbage water extract (LRCWE) obtained from fresh red cabbage and the usability of different ratios (0%, 0.4%, 0.6%, 0.8%, 1.0%, and 1.2%) of this extract in the production of pastirma cemen paste. LRCWE had high total phenolic content, anthocyanin content, and antioxidant activity properties. The results showed that besides the increased total phenolic content, anthocyanin content, and antioxidant potential of pastirma cemen paste, the addition of LRCWE significantly improved the desired redness (a*) and consumer acceptability compared to control samples. The best results in terms of redness, functional, bioactive, and sensory properties were determined in cemen pastes containing 1.0% and 1.2% LRCWE. In conclusion, the utilization of 1.0% and 1.2% LRCWE can be recommended as an alternative natural additive to synthetic colorants used in the production of pastirma cemen paste and threatening human health. Practical applications: Pastirma is a meat product produced by the salting/curing, the 1st drying, 1st pressing, 2nd drying, cemening and the final drying processes of the whole muscle or muscles. "Cemening" is defined as keeping the meat in a cemen paste prepared with various materials for a certain period of time and then covering the outer surface of the meat with this paste. Cemening is an important stage affecting the quality features of pastirma. Synthetic dyes that threaten human health are added to the cemen paste to improve the color properties of the pastirma. The results of this research could offer an alternative to the use of colorants produced from natural sources instead of synthetic dyes for pastirma providers and contribute to the nutrition of consumers with healthier and safer meat products. In this way, functional properties of meat products processed as pastirma shall be increased. [ABSTRACT FROM AUTHOR]