Browsing by Author "Bagdatli, A"

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    THE INFLUENCE OF QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL
    Bagdatli, A
    In this study, beef meatballs were produced by using different percentages of quinoa flour as functional ingredient. The effects of quinoa flour levels on physicochemical, textural, sensorial properties of meatballs were examined. Quinoa level had significant effect on fat and moisture contents (p<0.0001). The protein content was improved by adding quinoa flour. Cohesiveness, springiness, gumminess, redness(a*), yellowness(b*) values were significantly affected by addition of quinoa flour. According to sensorial analysis, meatball samples had high acceptability and favorable scores. Consequently, quinoa flour has high potential as gluten-free ingredient for use in meatball production in addition to nutritional value and health benefits.
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    Optimization of compositional and structural properties in probiotic sausage production
    Bagdatli, A; Kundakci, A
    In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (10(6) cfu/g of probiotic bacteria) to demonstrate the character of probiotic food. A significant positive correlation was found between L.casei CRL431 count and surface appearance, texture and overall acceptability scores (r = 0.60, 0.52, 0.53). The values of TBARS number of probiotic sucuk samples increased during fermentation-ripening. A significant correlation between taste-aroma scores and fat level was detected (r = -0.61,p = 0.0008). Consiquently, the best sensorial quality was determined in L3 samples and the worst sensorial quality was determined in H8 samples.
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    Influence of storage period and packaging methods on quality attributes of fresh beef steaks
    Bagdatli, A; Kayaardi, S
    The objective of the present study was to investigate the effects of different packaging methods and storage time on the quality and shelf life extension of beef steaks (M. longissimus dorsi). Steaks were packed under air (control), vacuum, MAP1 (60:40/O-2:CO2) and MAP2 (60:20:20/O-2:CO2:N-2) conditions. Packed steak samples were stored at 4 +/- 1 degrees C for 35 days. Physical, chemical (headspace gas analysis, weight loss, water holding capacity, Warner-Bratzler shear force, instrumental color measurement, pH, thiobarbituric acid reactive substances (TBARS), myoglobin content) and sensory color analyses were performed. It was determined that vacuum packaging reduced the weight losses during the storage. In terms of sensory color evaluation, the best results were observed in vacuum packed samples. TBARS values were increased in all samples during the storage time. In terms of lipid oxidation level, it was defined that vacuum packed samples might provide the longest shelf life. Interaction of packaging method and storage time affected the shear force values significantly (P < 0.001). The interaction of packaging method and storage day affected the L*, a*, b* values of the beef steaks significantly (P < 0.001).
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    Natural applications for nitrite/nitrate reduction in meat products
    Candan, T; Bagdatli, A
    The main function of nitrite and nitrate in meat products is to prevent Clostridium botulinum growth which causes food poisoning and toxic information. The desired bright, pinkish-red color of the cured, heat treated products such as salami and sausage provides nitrosohemochromium formed by the use of nitrite and nitrate. Bacterial reduction of excess nitrite or nitrates in meat products or reaction with nitrite in secondary and tertiary amines present in food form carcinogenic nitrosamines. Due to the risk of carcinogenicity of nitrite/nitrates, consumers are demanding natural foods. Scientists have recently been working on alternative natural ingredients for the use of nitrite or nitrate in the production of meat products. In this study, it is aimed to compile the studies about nitrite/nitrate alternative substances which have potential use in meat industry.
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    Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat
    Capan, B; Bagdatli, A
    In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties. The organic chicken breasts had higher fat content than the conventional chicken breasts. The protein content of organic thighs was higher than conventional thighs. Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value, cooking loss and water holding capacity. Alpha-linoleic acid, docosahexaenoic acid was found to be higher in organic chicken meat. Salmonella spp. was detected in all conventional chicken and 66.66% of organic chicken. (C) 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.