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Öğe Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs(Univ Politecnica Valencia, 2018) Ozturk, B.; Serdaroglu, M.; Carcel, JA; Clemente, G; GarciaPerez, JV; Mulet, A; Rossello, CIn this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products.Öğe Design of healthier foods and beverages containing whole algae(Woodhead Publ Ltd, 2013) Cofrades, S.; Serdaroglu, M.; Jimenez-Colmenero, F.; Dominguez, HThis chapter supplies relevant information about the opportunities offered by the use of whole algae in the development of healthier foods and beverages. It gives a brief account of the presence of various different nutrients and bioactive compounds in algae and the technological advantages of using them as natural ingredients in reformulation processes for healthy foods and beverages. It also reports the advantages of using whole algae, as compared to isolated compounds, in food and beverage production. Finally, it presents an in-depth description of the use of whole algae in different reformulated foods (meat, fish, dairy, bakery, pasta, etc., products) and beverages.Öğe Design of healthier foods and beverages containing whole algae(Woodhead Publ Ltd, 2013) Cofrades, S.; Serdaroglu, M.; Jimenez-Colmenero, F.; Dominguez, HThis chapter supplies relevant information about the opportunities offered by the use of whole algae in the development of healthier foods and beverages. It gives a brief account of the presence of various different nutrients and bioactive compounds in algae and the technological advantages of using them as natural ingredients in reformulation processes for healthy foods and beverages. It also reports the advantages of using whole algae, as compared to isolated compounds, in food and beverage production. Finally, it presents an in-depth description of the use of whole algae in different reformulated foods (meat, fish, dairy, bakery, pasta, etc., products) and beverages.Öğe Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage(Elsevier Sci Ltd, 2008) Yildiz-Turp, G.; Serdaroglu, M.Turkish fermented sausages (sucuk) were produced by replacing 15, 30 and 50% of beef fat with hazelnut oil incorporated as pre-emulsified with simplesse((R)) 100 (whey protein powder) Each treatment was formulated to contain 20% total fat and beef fat was the only fat material used in the control (C) group. After 12 days of fermentation and ripening, all sucuk samples had TBA values within acceptable limits (< 1.0). Increasing levels of hazelnut oil in sucuk formulation increased penetrometer values (softer texture) and moisture content. Hazelnut oil replacement had a significant effect on redness values of the samples. Cholesterol content decreased progressively as the percentage of hazelnut oil increased in the formulation. Replacement of 50% beef fat with 50% hazelnut oil significantly increased MUFA, PUFA and MUFA + PUFA/SFA ratios. The use of hazelnut oil resulted in significant decreases in the slice appearance, texture and taste scores. However there was no significant difference in the overall acceptability score of samples, except those in which hazelnut oil replaced 15% beef fat, which had the highest score. (c) 2007 Elsevier Ltd. All rights reserved.Öğe Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat(Taylor & Francis Ltd, 2014) Kirkpinar, F.; Unlu, H. B.; Serdaroglu, M.; Turp, G. Y.1. An experiment was conducted to determine the individual and combined effects of two essential oils, oregano and garlic, on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat. 2. The diets were supplemented with no essential oil (control), oregano essential oil or garlic essential oil at 300 mg/kg and oregano essential oil at 150 mg/kg + garlic essential oil at 150 mg/kg. 3. Dietary oregano and garlic oil supplementation did not affect carcass yields, the relative weight of carcass parts, breast and thigh meat composition, pH or b* value of breast meat. Oregano + garlic oil supplementation significantly decreased the L* value. The a* value of breast meat in birds given a diet supplemented with oregano oil was lower than that in birds given a diet supplemented with garlic oil and oregano oil + garlic oil. The essential oil addition had no positive effect on the oxidative stability. There was no difference between the treatments in breast appearance. 4. The juiciness, flavour, oxidised flavour and acceptability of breast meat samples were affected by treatments.Öğe Effects of Inulin and Sodium Carbonate in Phosphate-Free Restructured Poultry Steaks(Iop Publishing Ltd, 2017) Ozturk, B.; Serdaroglu, M.Recently inorganic phosphates used in meat product formulations have caused negative impact on consumers due to their potential health risks. Therefore, utilization of natural ingredients as phosphate replacers has come into prominence as a novel research topic to meet consumer demands for clean-label trends. In this study, we objected to investigate the effects of inulin utilization either in the powder or gelled form, alone or in combination with sodium carbonate on quality of phosphate-free restructured chicken steaks. Total moisture, protein, lipid and ash values of the trial groups were in the range of 71.54-75.46%, 22.60-24.31%, 0.94-1.70% and 1.45-2.13%, respectively. pH of the samples was between 6.18-6.39, significant increments were recorded in samples containing inulin with sodium carbonate. L*, a* and b* values were recorded as 78.92-81.05, 1.76-3.05 and 10.80-11.94, respectively, where use of gelled inulin resulted in changes of L* and a* values. Utilization of inulin in combination with sodium carbonate decreased cook loss and enhanced product yield. Sensory scores in control group with phosphate showed a similar pattern to sensory scores in groups with inulin and sodium carbonate. During storage, purge loss and lipid oxidation rate were similar in control and inulin + sodium carbonate samples. The results showed that use of inulin in combination with sodium carbonate provided equivalent physical, chemical and sensory quality to phosphates in restructured chicken steaks.Öğe Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions(Iop Publishing Ltd, 2017) Serdaroglu, M.; Nacak, B.; Karabiyikoglu, M.; Tepe, M.; Baykara, I.; Kokmen, Y.In this study, the effects of adding pumpkin seed oil (PSO) in water emulsion to model system chicken meat emulsions (MSME) on product quality and oxidative stability were investigated. MSME were produced by replacing 25% (P25) and 50% (P50) of beef fat with PSO-in-water emulsion (PSO/W) while control treatment was prepared with only beef fat. Addition of PSO/W to the formulation resulted in significant differences in chemical composition and pH values of both raw and cooked MSME treatments. The use of PSO/W produced significant improvements to emulsion stability, oxidative stability and cooking yield of MSME. It was determined that the use of PSO/W formulation results in decreased total expressible fluid values and increased cooking yields of the emulsions. It was observed that the highest cooking yield and the lowest total expressible fluid were found in the sample containing 50% PSO/W. It should be a feasible strategy to produce fat-reduced meat products with healthier lipid profiles by using PSO/W.Öğe Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach(Iop Publishing Ltd, 2019) Tabak, D.; Abadi, E.; Serdaroglu, M.Polyphosphates are known to increase both the amount of bound water and the strength of the meat particle-particle binding in processed meat products. However, several health risks related to dietary phosphate intake are driving the meat industry to improve product formulations (less phosphate) and to search for alternative phosphate replacers. the aim of this research was to investigate the effects of using eggshell powder as a phosphate replacer on some quality characteristics of chicken patties. Chicken patties were subjected to four treatments, as follows: control contained 0.5% sodium tripolyphosphate; 0.5% eggshell powder; 0.5% eggshell powder+0.25% pectin, and; 0.5% eggshell powder+0.25% carrageenan. Chemical composition, technological parameters and sensory properties were evaluated in all patties. Total moisture, protein, fat and ash in uncooked/cooked patties were in the range of 72.20-75.24%, 13.84-15.39%, 8.14-10.87% and 2.71-3.14%, and 68.59-72.33%, 15.11-18.12% and 8.36-10.99%, respectively. the patties with 0.5% eggshell powder+0.25% carrageenan had the highest water holding capacity and cooking efficiency percentage in relation to pH among the patties studied. the results show the combination of eggshell powder with pectin or carrageenan could be an alternative additive for phosphate-free meat products.Öğe Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed(Korean Soc Food Science Animal Resources, 2018) Serdaroglu, M.; Kavusan, H. S.; Ipek, G.; Ozturk, B.The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.Öğe A novel fat modification strategy in fermented sausages by incorporation of gelled emulsions with fig seed oil(Iop Publishing Ltd, 2019) Ozturk-Kerimoglu, B.; Kavusan, H. Serpil; Mulazimoglu, Y.; Aksehirli, B.; Aygun, A.; Serdaroglu, M.Gelled emulsion (GE) systems are one of the novel proposals for reformulation of meat products with healthier profiles. in this study, the quality of fermented sausages formulated with fig oil seed-in-water GE as partial or total beef fat replacers were studied. Control sausages (C) consisted of 100% beef fat, whereas GE treatments were formulated by replacing 50% (G1) or 100% (G2) of beef fat. Total replacement of beef fat with GE (G2 sausages) did not change 2-Thiobarbituric acid reactive substance (TBARS) levels in the sausages, whilst G1 sausages containing 50% GE had the highest TBARS levels among the sausages. in general, TBARS levels tended to increase at the end of the storage. the highest total carbonyl content was measured in C sausages with 100% beef fat; however, the final carbonyl contents of the sausages were not different. All sensory parameters were within acceptable ranges; color scores were higher in G2 sausages than in C sausages, and the rest of the sensory characteristics were similar to each other. Finally, it was concluded that utilization of gelled emulsion systems consisting of fig seed oil GE as beef fat replacers has good potential to enhance the chemical and sensory quality of fermented sausages.Öğe Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage(Taylor and Francis Ltd., 2023) Taskaya, A.; Ozturk-Kerimoglu, B.; Serdaroglu, M.The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) in minced fish treatments. PE did not cause significant changes in chemical composition, while it decreased pH values. Redness and yellowness were not affected, although lightness decreased with increasing levels of PE. The extract was effective to retard oxidation by decreasing free fatty acids, peroxide, and malondialdehyde concentrations during frozen storage. Consequently, PE could be used up to 3% as a natural source in fish mince. © 2023 Taylor & Francis Group, LLC.Öğe Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening(Univ Politecnica Valencia, 2018) Zungur-Bastioglu, A.; Serdaroglu, M.; Ozturk, B.; Nacak, B.; Carcel, JA; Clemente, G; GarciaPerez, JV; Mulet, A; Rossello, CIn this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+ 15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type.Öğe Use of olive oil-in-water gelled emulsions in model turkey breast emulsions(Iop Publishing Ltd, 2017) Serdaroglu, M.; Ozturk, B.Today, gelled emulsion systems offer a novel possibility in lipid modification of meat products. In this study, we aimed to investigate the quality characteristics of model turkey emulsions that were prepared with olive oil-in-water gelled emulsion (GE) as partial or total beef fat replacer. The results indicated that while most of the GE treatments showed equivalent emulsion characteristics in terms of emulsion stability, water-holding capacity and cook yield, utilization of 100% GE as the lipid source could increase total expressible fluid of the model turkey emulsion and thus negatively affect the quality. Utilization of GE was effective in total fat reduction, as the model turkey emulsions formulated with more than 50% GE had significantly lower fat content compared to full-beef fat control model emulsion. However, beef fat replacement with GE produced considerable changes in colour parameters. Finally, it was concluded that utilization of GE as a partial beef fat replacer has good potential to enhance stability and reduce total fat in turkey meat emulsion products.
