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The aim of the present work was to characterization and compare acorns from selected spp. from the Mediterranean forest in Spain, namely, Portuguese oak (QF, Lam.), Cork oak (QS, L.), Pyrenean oak (QP, Wild), Kermes oak (QC, L.), Holm oak (QB, L. subsp. ballota [Desf.]). All physicochemical attributes varied significantly between species. Fat contents ranged from 1.30 to 4.70 g 100 g fresh matter. The most abundant fatty acids were oleic (62.44, 56.25, 57.46, 48.02, 65.83%), followed by linoleic (16.42, 20.73, 21.30, 25.38, 14.17%) and palmitic (11.69, 14.27, 12.17, 16.22, 12.28) acids in QF, QS, QP, QC and QB species, respectively. The tocopherol content was high in the range of 31.83-45.25 mg kg, and γ-tocopherol constituted 67-78% of total tocopherols. Only an effect of the location on γ-tocopherol content in QB was observed. The present results show the potential of different species of acorn to be used as agricultural and food resources and that geographical location plays a secondary role.

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The objective of this work was to study the effectiveness of extracts from hawberry ( Jacq.) to inhibit lipid oxidation and odor deterioration during processing of ready-to-eat (RTE) pork patties subjected to roasting (180 °C/16 min), chilling (10 days/+3 °C) and reheating in microwave (600 mW/1 min). Acetone extracts of hawberry were chosen based on their total phenolic content (1281.1 ± 84.8 mg gallic acid equivalent (GAE)/100 g fruit) and in vitro antiradical activity (DPPH) (53.33 ± 15.40 g equivalent Trolox per g of fruits). Pork patties treated with increasing concentrations of hawberry extract, 200 and 800 ppm GAE (T2 and T8, respectively) and a control group (T0) of samples, were analyzed for TBARS, volatile carbonyls and odor liking in a consumer test. Hawberry extracts significantly improved the oxidative stability of cooked pork patties keeping TBARS and hexanal counts at basal levels during the whole process. The addition of hawberry phenolic-rich extracts significantly improved the degree of consumer satisfaction regarding the odor of patties. In conclusion, the hawberry extract displayed potential usage as an ingredient with antioxidant properties for the manufacture of high-quality RTE meat products.

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated 180℃ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower L* values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.

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Koruk suyu ülkemizde sevilerek tüketilen ekşimsi tatta ve ferahlatıcı geleneksel bir içecektir. Üretimi standart olmadığından, koruk suyu her yörede farklı bir şekilde üretilmekte ve bu nedenle sınırlı bir raf ömrüne sahiptir. Bu çalışmada Yediveren çeşidi üzümlerden (Vitis vinifera) üretilen koruk sularının bazı fizikokimyasal (renk, pH, toplam asitlik,°Briks ve bulanıklık) ve duyusal kalite karakteristikleri üzerine pastörizasyon (85°C'de15 dakika) ve potasyum sorbat (300 mg/L) uygulamasının etkisi 2°C'de 7 gün boyunca incelenmiştir. Pastörizasyon ve potasyum sorbat ilavesi koruk sularının pH ve bulanıklık değerleri üzerinde etkili bulunmuştur (p<0.05) ve depolama boyunca tüm gruplarda pH artarken bulanıklık azalış göstermiştir. Örneklerin °Briks değeri gruplar arasında ve depolama boyunca değişiklik göstermemiştir. Pastörizasyon ya da potasyum sorbat uygulamasının örneklerin sarılık değeri üzerine etkisi görülmezken, parlaklık ve kırmızılık bu uygulamalardan önemli derecede etkilenmiştir (p<0.05). Örneklerin aroma puanları 3.2-4.0 arasında ve genel beğeni puanları 3.4-3.8 arasında bulunmuş olup bu değerler ortalamanın üzerindedir. Sonuç olarak, koruk suyunun raf ömrü pastörize edilerek ve/veya mevzuatın izin verdiği ölçüde antimikrobiyal katkı maddeleri ilave edilerek arttırılabilir.