No abstract

The effects of different levels of wet okara (0, 7.5, 15, 22.5, 30 and 37.5%) on proximate composition, cholesterol content, pH, cook loss, color and sensory characteristics of low‐fat beef patties were studied. Okara addition affected some quality parameters of beef patties. While the moisture content of raw and cooked beef patties increased by the addition of okara, the protein content decreased. The addition of okara reduced the cholesterol content by about 6–56% for uncooked beef patties, and 9–42% for cooked beef patties. The cooking yield of beef patties improved by the addition of okara. The addition of okara increased the pH, and L and b values of raw beef patties and decreased the a value. The effect of wet okara on the sensory properties was statistically significant (P < 0.05), and the highest scores for overall acceptability were recorded for 7.5, 15 and 22.5% added okara. The results indicate that wet okara can be used up to 22.5% for the production of cheaper and healthier beef patties.

The effect of brining with plant extracts on the oxidative stability of anchovies was investigated during storage. The brining process was done in 15 g 100 mL )1 of sodium chloride solution with water, and with myrtle, rosemary and nettle extracts. Brined anchovies were stored at 4 ± 1°C for 28 days. Brining with plant extracts slowed down the lipid oxidation of anchovies. The highest antioxidant effect was observed in brined anchovies with rosemary and myrtle extracts during storage as indicated by peroxide value (POV), thiobarbituric acid reactive substance and oxidative rancidity (OR) scores. Furthermore, OR scores in brined anchovies were well correlated with thiobarbituric acid reactive substance (r 2 = 0.66, P < 0.01) and POV (r 2 = 0.87; P < 0.01). The fatty acid profiles were similar among the brined anchovies with plant extracts. These results suggest that brining with rosemary, myrtle and to a lesser extent, nettle extracts prevents development of oxidation in lipids of anchovies during storage.

Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although the protein, fat, ash and carbohydrate contents of raw beef patties increased by the addition of okara, moisture content decreased. The same trends (except protein content) were observed after cooking. The addition of okara reduced the cholesterol content by about 2–28% for raw beef patties and 6–23% for cooked beef patties. However, addition of okara increased the energy values for raw and cooked beef patties with respect to control with 10% fat. The WHC, cook loss and shrinkage of beef patties improved by the addition of okara. The addition of okara increased the pH, L*and b*values of raw beef patties, but did not affect a*value. The effect of okara on the sensory properties was statistically significant and the overall acceptability scores of samples decreased after more than 7.5% okara powder addition. According to these results, addition of okara powder up to 7.5% can be recommended as an extender in beef patties production to improving certain quality parameters. PRACTICAL APPLICATIONS Okara is an abundant by‐product of the soy and tofu industries and contains valuable components, including proteins, lipids, fibers and isoflavonoids. The addition of okara powder to beef patties reduces the cholesterol content and improves WHC, cook loss, shrinkage and sensory quality of the products. Okara powder can be added up to 7.5% for the production of patties.

Kavurma is a cooked meat product which is produced in Turkey, the Middle East and some Asia countries. In this study, the effect of ethanol extracts from nettle, rosemary and myrtle leaves on lipid oxidation and microbial growth of vacuum-packaged kavurma was investigated. Kavurma was made from beef meat and beef meat fat in 4 groups: No-added extract, 0.4% nettle extract, 0.4% rosemary extract and 0.4% myrtle extract. The kavurma produced was stored at 4℃ for 180 days. The ethanol extracts from nettle, rosemary and myrtle slowed down the lipid oxidation and inhibited the bacterial growth of kavurma. The best results were found in the treatment with myrtle extract for lipid oxidation, and in the treatment with nettle extract for microbial growth. Treatment had no significant effect on fatty acid profiles. These results suggest that the use of myrtle and nettle extracts could control lipid oxidation and microbial growth in kavurma, respectively.Keywords: kavurma, nettle, rosemary, myrtle, lipid oxidation, microbial growth *To whom correspondence should be addressed. E-mail: sturhan@omu.edu.tr IntroductionKavurma is a cooked meat product which is mainly produced in Turkey, the Middle East and some Asia countries (Gokalp et al., 2002). In traditional processing, it is produced from beef or mutton meat, beef fat and salt. The meats are diced (approximately 4 × 5 cm) and mixed with salt, and then cooked in animal fat using a double sided steam cauldron (Gokalp et al., 2002; Aksu and Kaya, 2005;Cetin et al., 2005;Aksu, 2007). In the modern plants, antimicrobials, antioxidants, nitrite, nitrate, spices (e.g. black pepper and thyme) and other ingredients such as nuts may be added to this mixture (Gokalp et al., 2002; Bozkurt and Belibagli, 2009). After cooking, it is filled into natural or artificial casings while warm and stored under anaerobic conditions. Recently, it has also become commercially available in sliced, vacuum-packaged forms produced in modern plants (Cetin et al., 2005;Aksu, 2007; Aksu, 2009).Due to the high animal fat content, open-kettle cooking and microbial contamination after cooking, kavurma is prone to spoilage by both lipid oxidation and microbial action. In addition, with cooking meats are even more vulnerable to oxidation, since antioxidative enzymes in the muscle, like catalase and superoxidase dismutase, may denature and lose their activity, while iron-containing proteins at the same time become a source of catalytic iron or, like myoglobin and hemoglobin, may be transformed into partly denaturated forms with peroxidase activity (Aksu and Kaya, 2005). The oxidation process greatly reduces the nutritional value of lipids and leads to the development of undesirable rancidity and potentially toxic reaction products (Tang et al., 2001), whereas microbial growth may cause both spoilage and foodborne diseases (Cetin et al., 2005;Fernandez-Lopez et al., 2005;Georgantelis et al., 2007). Therefore, the preventing or retardation of the oxidation process and bacterial growth in cooked meats are factor...