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    Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages
    (Meat Science, 2022) Meltem Serdaroğlu; Serpil Kavuşan; Hilal Can; Burcu SARI; Fatih Mehmet Yılmaz
    This study was designed to compare the effects of natural nitrite sources from the arugula leaves (arugula extract and pre-converted arugula extract) and the use of barberry extract (BE) in heat-treated fermented sausage formulations. Eight different sausages were manufactured as follows: pre-converted arugula extract (PA), arugula extract (A), pre-converted arugula extract + BE (PAB), arugula extract + BE (AB), nitrite +BE (POB), no nitrite+ BE (NEB), also positive and negative control groups were prepared with (POC) or without nitrite (NEC). The addition of arugula and barberry extracts reduced the residual nitrite content, in fact PAB had the lowest value with a reduction ratio of 47%. The addition of BE lowered the lipid oxidation compared to other counterparts. The use of arugula extract or pre-converted arugula extract resulted in a lower carbonylation than nitrite free samples. The use of natural extracts lowered the a* and b* values compared to control. At the end of the storage, no differences were observed on the overall acceptability of all samples. Combined use of barberry extract with arugula and pre-converted arugula extracts could be used as alternative novel curing agent in heat-treated fermented sausages.
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    OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES
    (Carpathian Journal of Food Science & Technology, 2022) Meltem Serdaroğlu; Serpil Kavuşan; Elnaz Sharefi-Abadi; Burcu Sarı; Hilal Can
    In order to examine the effects of using ascorbic acid, rosemary extract, or ascorbic acid-rosemary extract combination in different phases of flaxseed oil gelled emulsion (GE) formulation on oxidative stability, model chicken meat emulsions (CMEs) formulated with as follows; beef fat-no antioxidant (C), gelled emulsion-no antioxidant (GE-No), GE containing 100 ppm ascorbic acid in the water phase (GE-A), GE containing 100 ppm rosemary extract in the oil phase (GE-R) and GE containing 100 ppm ascorbic acid in water phase and 100 ppm rosemary extract in oil phase (GE-A/R). Protein content of samples increased from 12.99% to 14.58% with the addition of GE (P<0.05). Water holding capacity of reformulated CMEs increased up to 66.01%. At the end of the storage using ascorbic acid and rosemary extract individually or combined in GE formulation was effective to delay the primary lipid oxidation of samples, while ascorbic acid and ascorbic acid+ rosemary extracts retarded the formation of malonaldehyde. Initial free fatty acid values ranged between 0.34%- 1.07% and the initial trend was proportional to TBARS values. Reformulated samples were lighter than the control group. a* value of control was higher while b* values were lower than reformulated CMEs throughout the storage.