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    Effect of hydrogen-producing magnesium-incorporated edible coating on Metabolomic and Volatilomic of beef meatballs
    (Elsevier Sci Ltd, 2025) Kavrut, Enes; Bulut, Menekse; Celebi, Yasemin; Tekin, Ali; Cetintas, Yunus; Hayaloglu, Ali Adnan; Alwazeer, Duried
    Meat products are highly perishable and have a short shelf life. The effects of using a molecular hydrogen- producing magnesium-incorporated coating (H2-P-Mg) on the color, pHysicochemical properties, deterioration, biogenic amines, free amino acid profile, and volatilomic profile of beef meatballs were evaluated. The meatballs were coated with different films as follows: group A (uncoated), group B (whey protein coating), group C (whey protein coating +7 % thyme extract), group D (whey protein coating +7 % thyme extract + Mg), and group E (whey protein coating + Mg). At the end of storage, group E samples showed higher color scores and lower pH (5.89) and Eh7 (+260 mV) values. At the end of storage, the H2-P-Mg coating (groups D and E) showed an inhibitory effect on TBARS (58-64 %) and biogenic amines (15.38-25.87 %). The concentrations of putrescine, histamine, cadaverine, and tyramine were reduced by about 15, 20, 22, and 26 % in Mg-coated samples compared to the control. Group E showed higher levels of histidine, tyrosine, and lysine. Group D had the lowest levels of ketones and aldehydes. The use of H2-P-Mg as an edible coating can bring numerous nutritional, safety, and technological benefits to meat technology.
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    Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life
    (Elsevier, 2024) Alwazeer, Duried; Bulut, Menekse; Ceylan, Mehmet Murat; Celebi, Yasemin; Kavrut, Enes; Cetintas, Yunus; Tekin, Ali
    Butter is susceptible to chemical and biological degradation. Hydrogen (H2) and nitrogen (N2) gases and BHT were incorporated into the butter, packaged into polyethylene laminated aluminum bags, and stored at 4 degrees C for 90 days. The microbial counts, peroxide value (PV), titratable acidity (TA), acidity degree value (ADV), and conjugated dienes and trienes (CD and CT) were examined. The samples' color and biogenic amines, amino acids, and volatile profiles were analyzed. At the end of storage, microorganisms grew slower in the H2 samples than in the other groups. The highest values of fat deterioration were determined for the control, while the lowest values were for the H2- and BHT-incorporated samples. All biogenic amines (BAs) showed the highest values in the control, while the lowest ones were observed in the BHT samples, followed by H2 and N2. H2 incorporation into butter limited the spoilage microorganism growth, improved the color, restricted the formation of BAs (44-61%), increased the levels of some amino acids (Met and Lys), and didn't give an off-flavor. The physicochemical results showed that H2 extended the shelf life of butter by 30 days. H2 incorporation can help the dairy industry extend shelf life and maintain the product's quality and safety.
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    Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage
    (Elsevier Sci Ltd, 2024) Celebi, Yasemin; Kavrut, Enes; Bulut, Menekse; Cetintas, Yunus; Tekin, Ali; Hayaloglu, Ali Adnan; Alwazeer, Duried
    The impact of hydrogen (H 2 ) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H 2 -producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 degrees C for 12 days. Other MBMs were vacuumed and gassed with H 2 or N 2 . At the end of storage, the lowest browning index values were for H 2 and H2 -P -Mg samples. H2- P - Mg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H 2 , N 2 , H2 -P -Mg, and VP samples. Using the H2 -P -Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.