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Öğe Collaborative effect of fat reduction and ?-tocopherol incorporation on oxidative stability in beef sausages(Institute of Physics Publishing, 2019) Nacak B.; Kavusan H.S.; Sari B.; Can H.; Serdaroglu M.This study focuses on the changes in oxidative stability and sensory properties of reduced fat and/or ?-tocopherol incorporated sausages during storage at 4°C for 3 months. In order to examine these changes, sausages were formulated with 20% fat and 20% fat+200 ppm ?-tocopherol, coded as C20A0 and C20A1, respectively. Sausages formulated with 10% fat (C10A0) and 10% fat+200 ppm ?-tocopherol (C10A0) were low fat sausages. Reduction of fat by 50% or adding ?-tocopherol initially increased the peroxide values of sausages, but at the end of storage, conversely, reduction of fat and ?-tocopherol addition retarded lipid peroxidation as well as malonaldehyde generation (p<0.05). The highest thiobarbituric acid reactive substance values were recorded for C20A0 sausages initially and at the end of the storage (p<0.05). Even though thiobarbituric acid reactive substance values of sausages with 20% fat were higher, the initial rancid taste of all sausages were similar at month 0, but differences in the rancid taste of sausages began to be revealed with increasing storage time (p<0.05). No significant differences were found in the general acceptability of all the sausages during the 3-month storage period (p>0.05). © Published under licence by IOP Publishing Ltd.Öğe Effects of deboning methods on chemical composition and some properties of beef and turkey meat(2005) Serdaroglu M.; Yildiz Turp G.; Bagdatlioglu N.The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef. © TÜBİTAK.Öğe Effects of dried apricot pulp on functional properties of beef sausages(Brill, 2023) Purma C.; Serdaroglu M.[No abstract available]Öğe Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)(2004) Serdaroglu M.; Degirmenciog;lu O.In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemical composition, cooking characteristics and sensory properties of Turkish type meatballs were evaluated. Cooking characteristics were evaluated by measuring cooking yield, fat retention, moisture retention, reduction in diameter and thickness and shrinkage. At each fat level, incorporation of CF significantly increased protein content but had no significant effect on fat content of cooked meatballs. Decreasing the fat content from 20% to 5% significantly increased cooking yield and fat retention. Meatballs formulated with 20% fat had the highest reduction in diameter. CF had no effect on reduction in diameter. CF reduced shrinkage in meatballs formulated with 5% or 10% fat and increased moisture retention in treatments formulated with 5% or 10% fat. Sensory evaluation indicated that decreasing fat level resulted in lower texture and overall palatability scores. CF had no detrimental effect on sensory properties except appearance. © 2004 Elsevier Ltd. All rights reserved.Öğe Effects of pre and post-rigor marinade injection on some quality parameters of Longissimus dorsi muscles(Korean Society for Food Science of Animal Resources, 2018) Fadiloglu E.-E.; Serdaroglu M.This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade uptake, pH, free water, cooking loss, drip loss and color properties were analyzed. Injection time had significant effect on marinade uptake levels of samples. Regardless of marinate formulation, marinade uptake of pre-rigor samples injected with marinade solutions were higher than post rigor samples. Injection of sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. Marinade treatment and storage period had significant effect on cooking loss. At each evaluation period interaction between marinade treatment and injection time showed different effect on free water content. Storage period and marinade application had significant effect on drip loss values. Drip loss in all samples increased during the storage. During all storage days, lowest CIE L*value was found in pre-rigor samples injected with sodium lactate. Lactic acid injection caused color fade in pre-rigor and post-rigor samples. Interaction between marinade treatment and storage period was found statistically significant (p>0.05). At day 0 and 3, the lowest CIE b*values obtained pre-rigor samples injected with sodium lactate and there were no differences were found in other samples. At day 6, no significant differences were found in CIE b*values of all samples. © Korean Society for Food Science of Animal Resources.Öğe Öğe Preface - 59th International Congress of Meat Science and Technology - ICoMST 2013(2013) Serdaroglu M.[No abstract available]Öğe Quality of low-fat meatballs containing Legume flours as extenders(2005) Serdaroglu M.; Yildiz-Turp G.; Abrodímov K.Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat, protein and ash content. Cooking properties and colour parameters were evaluated. BBF and LF resulted in greater cooking yield, fat retention and moisture retention values. Meatballs extended with LF were lighter than other samples. Meatballs formulated with BBF had the lowest reduction in diameter. Meatballs with BBF and CF had higher water holding capacity (WHC) than other treatment groups. All meatballs incorporating legume flours were tougher (lower penetration values) than the R treatment. According to sensory evaluation results all meatball treatments had high acceptability and received high scores (6.8 and above). Meatballs with BBF and CF had lower TBA values than meatballs with LF and R at 3rd month of frozen storage at -18°C. © 2005 Elsevier Ltd. All rights reserved.
