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C18 Unsaturated Fatty Acid Selectivity of Lipases During the Acidolysis Reaction Between Tripalmitin and Oleic, Linoleic, and Linolenic Acids
(Springer, 2010) Karabulut, Ihsan; Durmaz, Gokhan; Hayaloglu, Ali Adnan
The C18 unsaturated fatty acid (UFA) selectivity of three immobilized lipases, namely, Lipozyme TL IM from Thermomyces lanuginosa, Lipozyme RM IM from Rhizomucor miehei, and Novozym 435 from Candida antarctica, was determined in acidolysis conducted in hexane. Tripalmitin with a mixture of equimolar quantities of C18 UFAs was used as the substrate. Significantly different incorporation rates were observed for C18 UFAs used (p < 0.05). The highest incorporation was obtained for all three C18 UFAs with Novozym 435 followed by Lipozyme RM IM and Lipozyme TL IM catalyzed acidolysis under default conditions (substrate mole ratio 1:1; temperature 50 A degrees C; reaction time 6 h; enzyme dosage 10%). Incorporation of the equimolar quantities of C18 UFAs was in the order C18:3 > C18:2 > C18:1 which also reflects C18 UFAs preferences of the lipases. The effects of operating variables on incorporation or UFA selectivity of lipases were also investigated. Among the experimental parameters including the mole ratio of fatty acid to triolein, temperature, enzyme dosage, and time on incorporation, the effect of the substrate mole ratio on UFA selectivity was greater than those of the others.
?-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar
(Wiley, 2014) Cakmakci, Songul; Tahmas-Kahyaoglu, Deren; Erkaya, Tuba; Cebi, Kadir; Hayaloglu, Ali Adnan
The purpose of this study was to enhance the color and sensory quality and -carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) and sugar-free (control), 15% CJ, 15% CJ plus 10% sugar, 20% CJ and 20% CJ plus 10% sugar and stored at 4 +/- 1C. The chemical composition was determined after the first day; however, viscosity, syneresis, titratable acidity, pH, yeast and mould counts, color measurements, -carotene contents and sensory qualities of yoghurt samples were determined after 1, 7, 14 and 21 days. The highest and lowest -carotene amounts were determined in CJ20 (130.39g/100g) and the control (2.87g/100g) samples, respectively, at 14 days of storage. Depending on the concentration of CJ, -carotene contents and color intensity values were high in the yoghurt samples with CJ. The yoghurt sample with 15% CJ and 10% sugar was the most favorable for all sensory attributes. Practical Application The purpose of this study is to enhance the color and sensory quality and -carotene content of yoghurt by addition of CJ. The addition of CJ improved the nutritional value of yoghurt in terms of -carotene. The increment of CJ ratio increased -carotene contents and color intensity values of yoghurts. Yoghurt sample with 15% CJ and 10% sugar was the most favorable by the panelists.
Changes during storage in volatile compounds of butter produced using cow, sheep or goat's milk
(Elsevier, 2022) Tahmas-Kahyaoglu, Deren; Cakmakci, Songul; Hayaloglu, Ali Adnan
In this study, a total of 96 volatile flavour compounds were identified in butter samples, including 12 aldehydes, 10 ketones, 22 esters, 24 alcohols, 11 acids, 4 sulphur compounds, and 13 terpenes. Aldehyde and ketone compounds were most common in cow milk butter; acid, and terpene were most common in sheep butter; and ester, alcohol, and sulphur compounds were most common in goat butter. 2,3-butanedione (diacetyl) is accepted as the key compound for the typical butter flavour, and was detected only in cow butter and decreased during storage. However, 2,3-butanediol, which is one of the main compounds produced by lactic acid bacteria with pyruvate catabolism, was determined in all kinds of butter.
Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage
(Elsevier Sci Ltd, 2020) Korkmaz, Aziz; Atasoy, Ahmet Ferit; Hayaloglu, Ali Adnan
Changes in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flavor components were significantly affected by the production methods and storage time. Glucose content decreased gradually along storage and reduced by about 21.23, 47.22 and 56.65% for TRI, INI and RPF, respectively. However, fructose decreased significantly only in RPF (11.29%). Citric and succinic acids exhibited slight changes, but malic acid showed an increasing trend, especially in RPF (4-fold). Most of the VC in all samples decreased or disappeared after storage. The major quantitative losses in these compounds were found in TRI during the first 3 months as 81.76%. The storage was found to be caused deterioration flavor properties in red pepper spices and revealed the importance of appropriate storage conditions.
Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses
(Taylor & Francis Inc, 2013) Hayaloglu, Ali Adnan; Karabulut, Ihsan
Free fatty acids profiles of 11 different cheese varieties sold in Turkey were determined to assess the development of lipolysis. Results obtained showed that the concentrations of short chain fatty acids (C-4 and C-6 free fatty acids) were close in all cheeses (P > 0.05), except for Canak cheese. However, significant differences were noted among the samples for other free fatty acids including C-8 to C-18:2 (P < 0.05). Palmitic (C-16) and oleic (C-18:1) acids were the most abundant free fatty acids in all cheese samples. Principal component analysis was applied to simplify interpretation of the data and distinguish the variety of the cheeses on the plot. Canak cheese gave a dramatically different free fatty acid profile from the other cheeses, probably because of the fact that ripening of this variety is achieved in the earthenware pots for about 1 year. Van Otlu (ripened with special herbs) and Civil (ripened by spontaneously molding on its surface) cheeses differed from the others by ANOVA and principal component analysis techniques. In conclusion, the degree of lipolysis in the cheeses could be classified into extreme (Canak), high (Civil, Divle Tulum, Mihalic, and Van Otlu), mild (Ezine, Orgu, and Urfa), and low (Dil, Hellim, and Malatya) based on their FFA profiles.
Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets
(Elsevier, 2021) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Kaya, Busra; Kanmaz, Hilal; Hayaloglu, Ali Adnan
This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 degrees C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 +/- 1.5 mg/L TEAC and 2336.11 +/- 2.36 mg/L GAE, respectively. The most abundant phenolic was vanillic acid, followed by t-caffeic, gallic, and caftaric acids. The postbiotic-chitosan (50% + 1%) combination decreased L. monocytogenes and S. Typhimurium counts by 1.5 and 2.1 log(10) CFU/g, respectively, compared to the control (P < 0.05). This combination decreased the total viable count (TVC), lactic acid bacteria (LAB), and psychrotrophic bacteria count compared to the control (P < 0.05). No differences were found in thiobarbituric acid (TBA) values among the samples during storage (P > 0.05). Postbiotic treatment did not significantly change the pH values and color properties of the breast fillets (P > 0.05). Postbiotic-chitosan combinations extended the shelf-life by up to 12 days compared to the control. In conclusion, the postbiotic-chitosan combination can be used to preserve and improve the microbial quality of chicken meat products.
Chemical changes of food constituents during cold plasma processing: A review
(Elsevier, 2021) Saremnezhad, Solmaz; Soltani, Mostafa; Faraji, Alireza; Hayaloglu, Ali Adnan
There is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel nonthermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing. Like any other technology, using cold plasma for the processing of foods can be associated with food quality challenges. This paper reviews the effect of cold plasma on the chemical structure of different food constituents as well as its influence on food characteristics. The emphasis is on the recent studies about the plasma mechanisms of action and chemical alterations of different food components. The studies show that the interaction of plasma-reactive species with food components depends on process conditions. Developing the functional characteristics and reducing the anti-nutritional compounds are of promising potentials of cold plasma. Finally, the research gaps, the salient drawbacks, and future prospects of this technology are highlighted.
Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese
(Elsevier, 2022) Azarashkan, Zahra; Farahani, Saeed; Abedinia, Ahmadreza; Akbarmivehie, Marjan; Motamedzadegan, Ali; Heidarbeigi, Jalal; Hayaloglu, Ali Adnan
This study aimed to investigate the antioxidant and antibacterial activities (AOA and ABA) of broccoli sprout extract (BSE) nanoliposomes co-encapsulated into basil seeds gum (BSG). The characteristics of the BSE-loaded nanoliposomes and nano-capsules were firstly determined. Their functional (antioxidant and antibacterial) properties were tested in vitro, and their anti-Listeria effect (at 0.4 and 0.8% w/w) on ricotta cheese was evaluated. The produced nanoliposomes and nano-capsules were spherical in shape and did not tend to accumulate. The mean particle size, polydispersity index (PDI) and encapsulation efficiency (EE) were observed about 39.60 and 69.00 nm, 0.279 and 0.496, 85.73 and 88.46% for nano-capsules and nanoliposomes, respectively. The zeta potential (zeta) values were observed at -65.73 and -71.16 mV and therefore the nanoparticles had good stability and uniform particle size distribution. Encapsulation had no significant effect on total phenol and flavonoids content of the BSE. The amounts of these active compounds were in the range of 25.12-26.97 mg GAE/g dw and 6.84-6.95 mg QE/g dw, respectively. The free and encapsulated BSE displaying good AOA in the DPPH, ABTS and FRAP assays. Results of the ABA measured by inhibition zone diameter and the minimum inhibitory concentration (MIC) demonstrated that the free BSE had antibacterial action against the tested Gram-positive and Gram-negative bacteria, and the nano-encapsulation process led to improved ABA of this extract. The organic acids in BES indicated the presence of high levels of citric, malic and oxalic acids at 613, 98 and, 45 (mg/g dw), respectively. The BSE-loaded nanoparticles showed remarkable anti-Listeria activity in ricotta cheese, which their activity increased with increasing their concentration. In conclusion, BSE-loaded nanoliposomes and nano-capsules have potential interest to be used as natural antioxidants and preservatives for food applications.
A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses
(Elsevier Sci Ltd, 2020) Sulejmani, Erhan; Sahingil, Didem; Hayaloglu, Ali Adnan
The effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin l-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulis, Alium sativum, Petroselinum crispum, Capsicum annuum). Compared with control group, herbal cheeses (except white cheese with garlic and parsley) revealed a significant increase in antioxidant activity. The highest ACE-i activity was noticed in 60 days of ripening with a mean value of 98.72% in goat beaten cheese and 97.78% in Kashkaval cheese enriched with peppers. One hundred and one volatile compounds, mainly acids, esters and alcohols, were identified in significantly higher amounts in cheeses made with herbs and contributed to the development of the overall aroma perception. (C) 2020 Elsevier Ltd. All rights reserved.
Comparison of ?-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses
(Elsevier Sci Ltd, 2022) Ayag, Neslihan; Dagdemir, Elif; Hayaloglu, Ali Adnan
A total of thirty cheese samples belonging to three varieties (Beyaz, Kasar and Tulum) with different technological traits were analysed for gamma-aminobutyric acid (GABA) and free amino acid (FAA) content. Microbiological and physicochemical status and soluble nitrogen fractions of cheese samples were examined to determine their effects on formation of GABA during ripening. The major FAA were His, Ile, Lys for Beyaz cheeses, Glu, His, Tyr, Ile, Phe, Trp for Kasar cheeses and His, Arg, Tyr, Ile, Leu, Trp for Tulum cheeses. Also, total free amino acid content was higher in Tulum cheeses. The GABA concentration ranged from 0.00 to 83.05 mg 100 g(-1), 1.65-45.79 mg 100 g(-1) and 0.20-21.06 mg 100 g(-1) for Beyaz, Kasar and Tulum cheeses, respectively. Cheese microflora, soluble nitrogen fractions, amino acid concentrations such as Glu and Gln and ripening time/conditions had a significant effect on formation of GABA. (C) 2021 Elsevier Ltd. All rights reserved.
Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods
(Springer, 2019) Altay, Kadriye; Hayaloglu, Ali Adnan; Dirim, Safiye Nur
In this work, the effects of different drying methods, namely sun, freeze, convective and microwave oven drying on the drying time, rate and kinetics were investigated in purple basil leaves. Additionally, the energy efficiencies of the driers were determined. All the drying processes took place mainly in the falling-rate period. Comparatively, higher drying rates were obtained from microwave oven drying of the samples. Eleven thin-layer drying models, (Lewis, Page, Modified Page I, Henderson and Pabis, Modified Henderson and Pabis, Logarithmic, Midilli, Modified Midilli, Two-Term, Two-Term Exponential, and Wang and Singh) were fitted to the experimental moisture ratio data. Handerson and Pabis for freeze drying, logarithmic for sun drying and Page for convective and microwave oven drying were found to be the best models for explaining the drying behavior of the purple basil leaves with the highest R-2 and lowest RMSE values. The effective moisture diffusivity (D-eff) values of the dried purple basil leaves were calculated with Fick's diffusion model and ranged from1.62 x 10(-9) to7.09 x 10(-8) m(2)/s. The energy efficiency of microwave oven drying was higher than the other methods.
Development of a functional chocolate using gamma-amino butyric acid producer Lacticaseibacillus rhamnosus NRRL B-442
(Elsevier, 2022) Ozer, Merve; Ozturk, Burcu; Hayaloglu, Ali Adnan; Harsa, Sebnem Tellioglu
The human microbiota is influenced by the immune and nervous systems of the host. Gamma-aminobutyric acid (GABA) is known as bioactive compound and it has important physiological functions, such as anti-hypertensive and antidepressant activities. Lactic acid bacteria (LAB), especially Lactobacillus species are known as the most important GABA producers because of the food-grade nature. The purpose of this study is to develop a functional chocolate using microencapsulated GABA producer Lacticaseibacillus rhamnosus NRRL B-442 strain for patients having an anxiety disorder.& nbsp;Water-in-oil emulsion technique was conducted for microencapsulation using whey-pullulan complex. Microencapsulated and free L. rhamnosus cell counts were 6.75 and 7.20 log CFU/g in chocolates, respectively, at the end of 60 days. During simulated in vitro digestion analysis, survival rate of microencapsulated bacteria in chocolate samples was found at higher percentage (87%) than free bacteria (75%). Furthermore, micro encapsulated L. rhamnosus did not affect the physical, chemical, and sensory properties of chocolate.& nbsp;Consequently, L. rhamnosus with the highest GABA producing capability may provide insight for an anxiety disorder patient, since this strain has been thought as having a therapeutic effect. A new functional food model was developed for GutBrain Axis phenomena since the chocolate could be accepted as a good carrier for GABA producer bacteria.
The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk
(Elsevier, 2016) Cakir, Yusuf; Cakmakci, Songul; Hayaloglu, Ali Adnan
The effects of addition of black cumin on the chemical composition, proteolysis, sensory properties and volatile profile of Erzincan Tulum cheese were analyzed. In general, the addition of black cumin caused an increase in total protein, ash and total nitrogen contents and water-soluble nitrogen concentrations when compared to black cumin-free (control) cheese. According to the results of the sensory analysis at 90 days of ripening, the general acceptability of samples was not found statistically different and cheese samples were scored with good marks (7-8 out of 9). Volatile compounds in the cheeses were identified by solid-phase microextraction combined with gas chromatography-mass spectrometry after 1,30, 60, 90 and 180 days of ripening. A total of 94 volatiles were identified and these belong to different chemical groups such as alcohols (14), aldehydes (7), sulfur compounds (2), methyl ketones (8), esters (31), terpenes (12), carboxylic acid (10) and miscellaneous compounds (10). Esters, alcohols and terpenes were the most abundant classes of volatile components in Erzincan Tulum cheeses. In conclusion, the addition of black cumin positively contributed to the sensory scores and cheese proteolysis, and also enhanced the volatiles in cheese both qualitatively and quantitatively. (C) 2015 Elsevier B.V. All rights reserved.
The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods
(Wiley, 2019) Altay, Kadriye; Dirim, Safiye Nur; Hayaloglu, Ali Adnan
The effect of different drying methods on microbial load of the purple basil leaves was studied with sunlight drying, convective drying at 50 degrees C, a microwave drying at 460 W and freeze-drying. Microbial contamination control was evaluated using a gamma irradiation method at 10 kGy. Microbial analysis of total aerobic mesophilic bacteria and, yeast and molds count were performed. The results showed that the dried materials were contaminated with aerobic mesophilic bacteria which varied from 5.25 to 6.31 log cfu/g, and yeasts and molds 4.92-5.35 log cfu/g. The lower numbers of total mesophilic bacteria and yeasts and molds were counted in purple basil leaves dried by microwave and convective methods. According to the International standards, the dried purple basil leaves of the total aerobic mesophilic bacteria and yeasts and molds counts were unsatisfactory. No microorganisms were detected after gamma-irradiation dose of 10 kGy. Practical applications Basil (Ocimum basilicum L.) is an aromatic and medicinal plant for cooking and seasoning, and it is commercialized in both fresh and dried forms. The leaves can be used as a spice in fresh or dried form for adding distinctive aroma and flavor in food or for medicinal purposes such as inflammations, colds, headaches, and cosmetics. Several drying methods have been applied for the basil leaves. However, to reduce microbial load, it is important to implement the gamma-irradiation process. This study was done to investigate the microbial load and the effect of different methods of drying treatment (sunlight, convective, microwave, freeze-drying, and gamma irradiation) on microbial load of dried purple basil leaves.
Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
(Elsevier, 2023) Karatepe, Pinar; Akgol, Muzeyyen; Incili, Canan Akdeniz; Tekin, Ali; Incili, Goekhan Kuersad; Hayaloglu, Ali Adnan
In the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations (25%, 50%, and 100%) and marination duration (2, 6, and 24 h) on the physico-chemical, microbiological, textural properties, microstructure, and sensory attributes of tenderloins. It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins. The levels of organic acids, individual phenolic and flavonoid com-pounds, volatiles, in-vitro antioxidant capacity (DPPH, ABTS, and FRAP) of the hawthorn vinegar were analyzed. In addition, minimum inhibitory concentration (MIC), and inhibition zones were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. Enteritidis, and Listeria monocytogenes strains. A total of five organic acids, 21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar, and displayed strong antioxidant capacity determined by DPPH (470.93 +/- 28.55 mg TEAC/L), ABTS (706.03 +/- 4.88 mg TEAC/L) and FRAP (59.15 +/- 0.50 mM FE/L) tests. The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%, and 9.41-11.43 mm against tested pathogens, respectively. In the tenderloin experiment, all marination treatments significantly changed the physicochemical and textural properties, microbiological status, and microstructure of the tenderloins (P < 0.05). Among them, the most effective treatment was the marination with 100% hawthorn vinegar for 24 h. In this treatment, the hardness, chewiness, springiness, and gummines values of the tenderloins were found lower than untreated tenderloins (P < 0.05). Furthermore, this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log(10) CFU/g (P < 0.05) compared to the control. Although no differences were found among the groups (P > 0.05), flavor, odor, appearance, texture, and color scores of the tenderloins marinated with 100% hawthorn vinegar for 24 h were found higher than the non-marinated samples. The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts.
Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoglan (Vitis vinifera L.) Grapes Grown in Arapgir, Turkey
(Wiley, 2015) Yilmaztekin, Murat; Kocabey, Nimet; Hayaloglu, Ali Adnan
Skin maceration is an essential winemaking technique that affects sensory properties and aroma of red wines. The aim of this study was to investigate aroma profiles of red wines made from cv. Karaoglan, a grape variety grown in Arapgir (Malatya, Turkey) and the effect of maceration time (5, 10, and 15 d) on free and bound aroma compounds and sensory properties. Three maceration times were applied in durations of 5, 10, and 15 d. Free and glycosidically bound aroma compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) in Karaoglan wines, and the effect of different maceration times on aroma composition were evaluated. Results indicate that extended maceration time significantly influenced the aroma composition of wines both qualitatively and quantitatively. A total of 59 free and 22 bound aroma compounds were identified in the final wines. The maximum of free aroma content was achieved with 5 d of maceration, while 15 d of maceration gave the highest amount of glycosidically bound aroma compounds. From sensorial point of view, the wine produced with 10 d of maceration had the best panel score compared to wines with 5 and 15 d of maceration. This is the first study referring to the composition of aroma compounds of red wines made from cv. Karaoglan. It was concluded that this cultivar resulted in a good quality wine in terms of bound and free aroma compounds. This information of vinification practices that influence the chemical properties of wine is useful for grape growers and winemakers.
The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt
(Wiley, 2017) Bakirci, Sumeyra; Dagdemir, Elif; Boran, Osman Seracettin; Hayaloglu, Ali Adnan
In this study, the effect of pumpkin fibre (PF) on physicochemical, microbiological, rheological and microstructural characteristics of reduced-fat yogurt samples was investigated during storage. PF was added at three different concentrations (0.5%, 1.0% and 1.5%) to standardised (1.55% fat ratio) cow's milk. Plain yogurt (PF-free) was used for comparison. The addition of PF significantly affected total solid content, synaeresis, water-holding capacity, apparent viscosity and colour parameters (L*, a*, b*) of yogurt samples for all sampling time. The addition of PF caused a reduction in L* values (from 94.89 to 88.67), but caused an increase in a* (from -2.10 to + 4.22) and b* (from 10.79 to 25.88) values. Yogurts with PF exhibited lower synaeresis and more viscous structure than PF-free sample during storage. SEM images showed that distinctive microstructure profile was present between samples with or without PF. More filamentous structures and denser network were observed in the SEM images and these increased with increasing level of PF. Yogurt containing 1.0% PF showed a higher storage (G') (3687.87 at 21 day) and loss (G '') (543.10 at 21 day) moduli in comparison with other samples. In conclusion, the results revealed that PF improved the physical quality and contributed textural properties of half-fat yogurt.
Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef
(Elsevier, 2021) Incili, Gokhan Kursad; Aydemir, Mehmet Emin; Akgol, Muzeyyen; Kaya, Busra; Kanmaz, Hilal; Oksuztepe, Gulsum; Hayaloglu, Ali Adnan
The aim of this study was to evaluate Rheum ribes L. juice as a marinade against L. monocytogenes, E. coli O157:H7 and S. Typhimurium in vacuum packed raw beef. The juice was used at levels of 10%, 50%, and 100% for different marination times (2, 6 or 24 h). E. coli O157:H7 and S. Typhimurium counts in the marinated samples at 100% conc. for 24 h were found as 1.1 and 1.7 log(10) lower than the control group on day 0, respectively (P < 0.05). L. monocytogenes count was found approx. 3.0 log(10) lower than the control group on day 15 (P < 0.05). Total viable count, psychrotrophic bacteria, LAB counts, and pH values were found lower in the 100% conc. marinated samples than control group on day 0 (P < 0.05). A total of 22 volatiles were identified in Rehum ribes L. juice, and ethanol, ethylbenzene and xylene were found as major compounds. Observations showed that the juice exhibited strong antimicrobial activity against tested pathogens depending on the concentrations and marination time. In conclusion, it can be derived that Rheum Ribes L. juice can be used as an acidulant for the decontamination of meat and meat products, and can be a major component of marinades.
Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese
(Wiley, 2019) Atasoy, Ahmet Ferit; Hayaloglu, Ali Adnan; Ceylan, Huriye Gozde
The effects of partial substitution of goat's milk for sheep's milk, scalding and dry salting on the proteolysis of Urfa cheese were monitored for 240 days. For this reason, the contents of total nitrogen, water-soluble nitrogen (WSN), and trichloroacetic acid-soluble nitrogen (TCA-SN) were explored as well as the chemical compositions of samples during ripening. Also, RP-HPLC of pH 4.6-soluble, 70% ethanol-insoluble (EtOH-i), and urea-PAGE of pH 4.6-insoluble nitrogen fractions of samples was determined. The results showed that the effects of partial substitution of goat's milk for sheep's milk on WSN and TCA-SN were significant from sixth to eighth month of the ripening, respectively. Even though the effects of the milk type, dry salting, and scalding on the peptide profile were significant at the beginning of maturation, the peptide profile of cheeses was almost similar at the end of the storage. Furthermore, the proteolysis of Urfa cheese was limited due to dry salting during the ripening. Practical applications The maturation of cheese is a complex biochemical process involving the hydrolysis of fat, breakdown of protein, and metabolism of lactose. Though the biochemical reactions during cheese ripening are not precisely understood, proteolysis is one of the most significant biochemical processes during maturation. It is known that the amino acids resulting from proteolysis are the precursors of flavor components in cheese. Milk itself is a significant source of proteolytic enzymes. And also, the curd scalding temperature and salt content of cheese affect the proteolytic activity during cheese ripening. However, limited proteolysis may be occurred during the cheese maturation due to dry salting and scalding process. Therefore, studies should focus on overcoming this problem. This study can help to overcome the limited proteolysis in the production of cheese. Also, results from the study may contribute to the industrial production of Urfa cheese.
The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)
(Elsevier Sci Ltd, 2021) Korkmaz, Aziz; Atasoy, Ahmet Ferit; Hayaloglu, Ali Adnan
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.

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