This study aimed to examine the effect of using oleogel as a frying medium on the quality of coated and deep-fried chicken products. Sunflower oil-based oleogels prepared with 0.5%, 1%, 1.5% and 2% carnauba wax were produced for deep frying of coated chicken products and were compared to sunflower and commercial frying oil based on palm oil. The increased carnauba wax concentration in the oleogel decreased the pH, oil, oil absorbance and TBARS value of coated chicken (p < 0.05). Samples deepfried with oleogels containing 1.5% and 2% carnauba wax had the lowest pH values. In addition, since the oil absorption during deep-frying was significantly reduced in these groups (1.5 and 2%), the fat contents of coated products were also lower (p < 0.05). The use of oleogel as a frying medium did not cause a significant change in the color values of the coated chicken products. However, the increased carnauba wax concentration in the oleogel increased the hardness of coated chicken (p < 0.05). As a result, sunflower oilbased oleogels with a carnauba wax content of 1.5% and higher which is healthier in terms of saturated fat content can be used as frying media and can be improved the quality of coated and deep-fried chicken products.
The fresh beef samples, which are vacuum packaged, wrapped with low-density polyethylene film, and unpackaged, were stored under different light sources which were red and blue light-emitting diode (LED) light, fluorescent and incandescent lamp at 4°C for 7 days. Changes in pH, color parameters, lipid oxidation as expressed by thiobarbituric acid reactive substances (TBARS) and microbiological properties of beef were determined during the storage period. The TBARS analysis for all treatments indicated that lipid oxidation levels gradually increased during storage (p < .05).However, the rate of increase in the TBARS level of samples under LED lights is much more than other groups (p < .05). The effect of the light source on the color values of the meat varies depending on the fat and moisture content of the meat (p < .05).The use of different light sources had no significant effects on the count of total mesophilic aerobic bacteria, coliform bacteria, mold, and yeast. It suggests that the use of blue LED light in storage equipment for vacuum packaged and wrapped meat may increase the shelf-life of meat. Practical applicationsThe color of meat and meat products is an indicator of freshness for the consumer during meat shopping. The lighting system and packaging method affect the visual appearance and color of the fresh meat. The most commonly used light sources in the fresh meat storage system are incandescent, fluorescent, and light-emitting diode lamps. Meat is generally stored as wrapped with low-density polyethylene film, vacuum packaged, and unpackaged. This study provides detailed results about the effects of the beef type, light source, storage time, packaging form, and their interactions on oxidation stability, color properties, and microbiological properties. The results indicated that the lighting system would provide higher chemical and microbiological stability if a suitable packing form is preferred. How to cite this article: Özyürek FB, Karataş N, Tapan M, Var GB, Çakır M, Özer CO. The effects of light sources and packaging types on the storage stability of fresh lean and chuck beef meat during refrigerated storage.
Bu çalışma kapsamında nar (Punica granatum L.) çiçeğinden farklı parametreler altında elde edilen ekstraktların antioksidan aktiviteleri ve toplam fenolik içerikleri üzerine ekstraksiyon koşullarının etkisi incelenmiştir. Nar çiçeklerinden su ve etanol kullanılarak 40-60 °C sıcaklık ve 40-60 dk süre ile ekstraktlar elde edilmiş ve liyofilize edilerek kurutulmuştur. Liyofilize ekstraktların antioksidan aktiviteleri 2,2-difenil-1-pikrilhidrazil (DPPH) radikal giderme aktivitesi ve β-karoten ağartma yöntemleri kullanılarak tespit edilmiştir. Çalışma sonuçları, ekstraktların antioksidan aktivite ve fenolik madde içeriğine ekstraksiyon sırasında kullanılan çözücü, sıcaklık, süre ve bu faktörlerin bazı interaksiyonlarının önemli seviyede etkisi olduğunu göstermiştir. Etanol ile hazırlanan ekstraktların su ile hazırlanan ekstraktlara kıyasla daha yüksek antioksidan aktivite gösterdiği belirlenmiştir. Ayrıca etanol ile hazırlanan ekstraktların toplam fenolik madde içeriği de daha yüksek bulunmuştur. Etanol kullanılarak, 60 °C sıcaklık ve 40 dk sürede gerçekleştirilen ekstraksiyon işlemi ile elde edilen ekstraktların ortalama %85 DPPH radikali giderim aktivitesine ve %70 β-karoten ağartma aktivitesine sahip olduğu belirlenmiştir. Bu ekstraktların ortalama 70.36 mg GAE-g fenolik bileşen içerdiği tespit edilmiştir.
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