Browsing by Author "Serdaroglu, M"

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    Effects of deboning methods on chemical composition and some properties of beef and turkey meat
    Serdaroglu, M; Turp, GY; 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.
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    Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages
    Ozturk-Kerimoglu, B; Kavusan, HS; Gürel, DB; Cagindi, O; Serdaroglu, M
    The current work aimed to investigate the utilization of gelled emulsion (GE) systems stabilized either with cold or hot gelation consisted of peanut and linseed oils as fat replacers in fermented beef sausages. The reformulation provided a healthier lipid profile, that led to decreasing total lipid content, cholesterol, and SFAs (from 46.6% to 23.5%) meanwhile increasing both MUFAs (from 47.3% to 51.0%) and PUFAs (from 4.7% to 25.4%) as well as improving nutritional ratios (o)-6/o)-3, PUFA/SFA, IA, and IT). Cold-set GE caused less significant changes in instrumental color and protected PUFAs compared with hot-set GE, whereas hot-set GE provided advantages over cold-set GE in terms of microstructure, purge loss, and sensory scores. Replacement of beef fat fully by a hot-set GE system instead of using a fat-GE mixture was effective in reducing oxidation. The results demonstrated that utilization of different GE systems can be an effective strategy to contribute to the development of lipid-modified fermented meat products.
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    Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages
    Nacak, B; Öztürk-Kerimoglu, B; Yildiz, D; Cagindi, O; Serdaroglu, M
    The study aimed to highlight the utilization of gelled emulsion (GE) systems containing peanut and linseed oils to replace beef fat partially or completely in emulsified sausages. Total fat content was reduced by up to 40% and energy content was lowered by up to 27% in reformulated products. Saturated fatty acids and cholesterol were successfully decreased while noticeable increments were provided in mono and poly-unsaturated fatty acids in sausages containing GE. Moreover, the reformulation procedure presented a good potential for increasing n-3 content, while lowering atherogenicity index, thrombogenicity index, and n-6/n-3 ratios. Although the incorporated GE resulted in color and texture alterations, it was effective to improve the technological attributes in terms of emulsion stability and cooking behaviors. In GE added samples, oxidative stability of final products decreased; however sensory features were acceptable. Overall results pointed out that GE systems could be successfully conveyed to emulsified sausage formulations to ensure a healthier lipid profile with good technological and sensory quality.