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Öğe Application of vacuum impregnation in muscle foods(University of Food Technologies Plovdiv, 2023) Sharefiabadi, E.; Serdaroğlu, M.The vacuum impregnation technique has a key role in mass transfer through the pores of animal or vegetable tissues by using different pressures. Removing the internal liquids and gases trapped in the capillaries by applying vacuum pressure and replacing them with the desired solution after the atmospheric pressure is restored is possible. The technique is aimed to impregnate chemical/organic compounds into the capillary structure of biological tissues by utilizing the empty fractions of foods. Vacuum impregnation is used for various products in the food industry to ease the impregnation of ingredients e.g. salt, binding agents, coating materials, antioxidant or antimicrobial agents, etc. To successfully apply this technique, it is important to know the characteristics of the food and to choose the application parameters appropriately. The processing efficiency and quality of the food to be processed should be considered carefully. Purpose-oriented processes are important in the preparation of materials. Vacuum impregnation has excellent potential for improving the overall quality and increasing the shelf life of meat and fishery products. © 2023 The Authors. UFT Academic publishing house, Plovdiv.Öğe Innovative coating approach: vacuum impregnation with chia mucilage and sage infusion for turkey fillets(Institute of Meat Hygiene and Technology, 2023) Sharefiabada, E.; Kavusan, H.S.; Serdaroğlu, M.This study aimed to investigate the application of chia mucilage and/or sage infusion as an antioxidant using the vacuum impregnation (VI) technique for coating turkey fillets. Fillets were divided into four groups; one was soaked in deionized water (C) and the following groups were fillets separately immersed in chia mucilage (CM), chia mucilage including sage infusion (CMS), and fresh turkey fillets without any treatment (B). Their impact on the physicochemical properties and sensory attributes was evaluated during 7 days of storage at 4°C. VI was effective in increasing moisture contents and coating solution uptake. It was observed that the application of VI increased the L* value and hardness while decreasing springiness and cohesiveness. The incorporation of CM or CMS using VI retarded lipid oxidation. Both CM and CMS influenced the sensorial properties of turkey breast. Taken together, the utilization of natural material coatings with VI revealed a suitable technique to improve meat quality and reduce waste in the meat industry. © 2023 The Author(s).Öğe Investigating the influence of rosehip tea marination on lipid oxidation in turkey breast meat(Institute of Meat Hygiene and Technology, 2023) Serdaroğlu, M.; Yüncü?Boyacı, Ö.; Karaman, M.; Kavuşan, H.S.The utilization of natural antioxidants has emerged as a potential strategy to inhibit or delay lipid oxidation in meat and meat products. Rosehip, the fruits of Rosa canina, has gained attention as a rich source of bioactive compounds with potent antioxidant properties. In this study, turkey breast slices were marinated in rosehip infusion prepared with varying amounts of rosehip powder (6.67% (R1), 10% (R2), and 13.33% (R3)). Total phenolic content and DPPH activity of the prepared marinades were found to be high. As a result of marinating turkey breast samples with rosehip infusion, a significant decrease in TBARS values was observed. For peroxide values, the marinating process was found to be effective starting from day 5 of storage. The pH of samples fluctuated during storage. Also, rosehip marination caused significant changes in the color parameters of the samples. While L* values of the turkey breast slices marinated with rosehip infusion decreased, a* and b* values increased. As a result, it was concluded that rosehip infusion can be used as a natural antioxidant in meat products. © 2023 The Author(s).Öğe A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters(Academic Press, 2021) Öztürk-Kerimoğlu, B.; Kara, A.; Urgu-Öztürk, M.; Serdaroğlu, M.This study entails the usage of an inverse (W/O) emulsion system with olive oil to replace beef fat (BF) in model meat batters with carrot powder (CP) to improve quality. Nine different formulations were prepared by the replacement of 0, 50, and 100% BF with W/O emulsion plus 0, 2, and 4 g/100 g CP. Total fat reduction up to 35% could be obtained in samples having inverse emulsions. Total replacement of BF with inverse emulsions yielded a reduction in saturated fatty acids from 46 to 17.5, while yielding an increase in mono-unsaturated fatty acids from 51.2 to 72.5, as well as an increase in poly-unsaturated fatty acids from 2.2 to 9.7 g/100 g lipid, thus improving the nutritional ratios of lipid composition. Use of inverse emulsion yielded batters with increased lightness, while CP was implicated in increased redness and yellowness. Hardness, gumminess, and chewiness were lower, while cohesiveness was higher in W/O emulsion batters than in control. Oxidative and technological quality could be ensured through the utilization of CP in inverse emulsion samples. The incorporation of inverse emulsions and CP promises to convey healthier oils and natural ingredients, as well as to maintain the quality of emulsified meat systems. © 2020Öğe Protein oxidation in meat products: exploring the role of natural antioxidants in preservation and quality enhancement(Institute of Meat Hygiene and Technology, 2023) Serdaroğlu, M.Protein oxidation is a complex process involving the oxidative damage of proteins by reactive oxygen species and other oxidizing agents. It can lead to structural and functional alterations in proteins, impacting their biological activity. The primary cause of protein oxidation in meat products is the presence of endogenous enzymes, such as myoglobin and hemoglobin, which contain iron and catalyze oxidation reactions. Additionally, the presence of heme pigments, unsaturated fatty acids, and transition metal ions in meat can further promote protein oxidation. Protein oxidation in meat products can lead to several undesirable changes. One of the most noticeable effects is the development of off-flavors and off-odors, commonly described as rancidity. Natural antioxidants are compounds found in various plant-based sources, such as fruits, vegetables, herbs, and spices. These antioxidants possess the ability to scavenge free radicals and inhibit oxidative reactions, including the oxidation of proteins in meat. By exploring the effects of natural antioxidants on protein oxidation in meat products, it is possible to gain insights into their potential as functional additives for enhancing product stability and maintaining desired sensory characteristics. This paper aims to delve into the impact of natural antioxidants on protein oxidation in meat products and shed light on their role in preserving product quality and extending shelf life. © 2023 The Author(s).
