Abstract Lipid oxidation and discoloration are two important problems in the storage of pastirma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in cemen paste and its effects on the pastirma quality (especially colour, protein and lipid oxidation, microbial and sensory properties) were investigated during storage. Two trials were conducted; in trial 1, LRBWE was obtained, its various properties were designated and effects on the cemen paste of these extracts (0.0%, 0.4%, 0.6%, 0.8% 1.0% and 1.2%) were determined. In trial 2, pastirma with cemen paste containing 0.8%, 1.0% and 1.2% LRBWE were produced and stored at 4 ± 1 °C for 150 days. The LRBWE did not influence protein oxidation of pastirma, whereas increasing LRBWE level led to a decrease in lipid oxidation (P

中文翻译：

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红甜菜提取物对土耳其肉酱的蛋白质和脂质氧化、颜色、微生物、感官特性和储存稳定性的影响

摘要 脂肪氧化和变色是肉制品pastirma贮藏过程中的两个重要问题。在这项研究中，研究了冻干红甜菜水提取物 (LRBWE) 在水泥糊中的可用性及其对粉浆品质（尤其是颜色、蛋白质和脂质氧化、微生物和感官特性）的影响。进行了两次试验；在试验 1 中，获得了 LRBWE，指定了其各种特性，并确定了这些提取物（0.0%、0.4%、0.6%、0.8%、1.0% 和 1.2%）对水泥浆的影响。在试验 2 中，生产了含有 0.8%、1.0% 和 1.2% LRBWE 的水泥浆糊糊，并在 4 ± 1 °C 下储存了 150 天。LRBWE 不影响 Pastirma 的蛋白质氧化，而增加 LRBWE 水平导致脂质氧化减少（P