Browsing by Author "Cavidoglu, Isa"

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The Effect of Feeding System on Slaughter-Carcass Characteristics, Meat Quality, and Fatty Acid Composition of Lambs
(Copernicus Gesellschaft Mbh, 2016) Karaca, Serhat; Yilmaz, Ayhan; Kor, Askin; Bingol, Mehmet; Cavidoglu, Isa; Ser, Gazel
In this study, we aimed to determine the slaughter-carcass characteristics, meat quality, and fatty acid composition in lambs raised under intensive and extensive conditions. The animal material consisted of 30 Norduz male lambs, with an average age of 171 days. The lambs were divided into two groups: concentrate-fed lambs (CO) and pasture-fed lambs (PS). The results showed that the CO lambs had heavier carcasses (p < 0.001), a higher dressing percentage (p < 0.001), and higher intramuscular fat (p < 0.01) than the PS lambs. It was determined that the longissimus thoracis muscle of the CO lambs had a lower ultimate pH and higher L* and water-holding capacity than the PS lambs. In this study, intramuscular fat (longissimus thoracis, semimembranosus, triceps brachii), subcutaneous and tail fat samples were used to evaluate the effect of feeding system on fatty acid composition. The polyunsaturated fatty acid to saturated fatty acid ratio (PUFA / SFA) of intramuscular fat was found to be significantly higher in the CO group than in the PS lambs, while similar subcutaneous and tail fat results were found in both groups. Moreover, the PS lambs had a lower n6 / n3 ratio and higher percentage of omega-3 than the CO lambs in all tissues studied (p < 0.05). Overall, the CO lambs have heavier and fattier carcasses with better meat quality traits than the PS lambs. However, the effects of feeding system have varying results based on the fatty acid composition of different types of fat deposits.
A New Application on Fatty Acid Stability of Fish Fillets: Coating With Probiotic Bacteria-Loaded Polymer-Based Characterized Nanofibers
(Wiley, 2018) Ceylan, Zafer; Meral, Raciye; Cavidoglu, Isa; Karakas, Canan Yagmur; Yilmaz, Mustafa Tahsin
The effect of coating with Lactobacillus rhamnosus-loaded poly[vinyl] alcohol and sodium alginate-based nanofibers (LR) and also poly(vinyl) alcohol and sodium alginate-based nanofiber (PS) on fatty acid stability of fish fillets was tested. LR and PS dope solutions were successfully electrospun. Scanning Electron Microscopy images of nanofibers, with 60.09 nm < diameter of nanofibers <522.1 nm, were defined to be smooth, cylindrical, and ultrafine. Thermal decomposition of LR and PS were determined as higher than 200 and 300 degrees C, respectively by Differential Scanning Calorimeter. Nanofibers could be used to keep the stability of Polyunsaturated fatty acids (PUFA)s such as eicosapentaenoic acid and docosahexaenoic acid in fish fillets. Besides PUFAs, the rapid changes in predominant Monounsaturated fatty acids (MUFA) value like oleic acid in fish fillets coated with LR and PS were successfully limited as compared to the uncoated samples. Polyene index and predominant saturated fatty acids values (C16:0, C18:0, and C14:0) of the samples coated with LR and PS were found to be more stabile. Furthermore, the sharply decrease in omega-3/omega-6 ratio of fish fillets was limited. Loading LR to PS provided higher atherogenic and thrombogenic index. The use of probiotic bacteria-loaded polymer-based characterized nanofibers has been determined to be a new application for the fatty acid stability of fish. Practical applications Applied tests revealed differences between the fatty acid profile of uncoated and coated samples. Enrichment of PS and NaAlG-based nanofibers with Lactobacillus rhamnosus provided better stable in terms of PUFA and MUFA in fish fillets.
A Novel Nanotechnological Strategy for Obtaining Fat-Reduced Cookies in Bakery Industry: Revealing of Sensory, Physical Properties, and Fatty Acid Profile of Cookies Prepared With Oil-Based Nanoemulsions
(Elsevier, 2021) Ekin, Mehmet Mustafa; Kutlu, Nazan; Meral, Raciye; Ceylan, Zafer; Cavidoglu, Isa
The present study aimed that the fat reduction in cookies without compromising the desired properties. Oil-loaded nanoemulsions (NEs) with a diameter of 169.8-363.4 nm were fabricated and added to the formulation. The spread ratio was increased from 5.17 to 7.84. Hardness was decreased by approximately 18.40-40.27%. The total ratio of saturated and unsaturated fatty acids of control was determined to be 63.35% and 36.64%, respectively. In the case of the NE incorporated cookies, the level of unsaturated fatty acids was increased up to around 42.60-56.54%. The level of saturated fatty acids was reduced to 35.59-57.39%. The sensory properties of the cookies including only 2 g nano-size oil were better than those of the control cookies. Although the fat amount was reduced in NE-containing samples, the greasiness perception of cookie samples was not changed. Consequently, according to the results of the sensory assessment, coconut oil-incorporated cookies were the most favorable in terms of overall quality, greasiness perception, flavor, and buying predisposition. The present study can play a guiding role for further studies in the bakery industry.
Wheat Germ Oil Nanoemulsion for Oil Stability of the Cooked Fish Fillets Stored at 4 °c
(Springer india, 2020) Ceylan, Zafer; Meral, Raciye; Erim Kose, Yagmur; Cavidoglu, Isa
Production of wheat germ oil nanoemulsions (WGO), having 114.7 nm average zeta size, 0.144 PD index, 14.76 mV zeta potential value, were successfully carried out. TBARS, FFA, PV, CD, and CT tests, lipid nutritional quality indexes (AI, HH, PI, TI, EPA/DHA, PUFA/SFA, and n3/n6), color measurements, and the changes in sensory quality were studied in cooked mackerel fillets stored at 4 degrees C for 11 days. WGO nanoemulsion has delayed the increase in TBARS, FFA, PV, CD, and CT values of cooked fish fillets by 36.1%, 20.5%, 32.2%, 37.7%, and 68.4%, respectively. The changes in lipid nutritional quality indexes, b* value and sensory quality of cooked fish fillets treated with WGO nanoemulsions were found to be more stable. The oil quality of the cooked fish fillets treated with WGO nanoemulsions was successfully protected because of WGO loaded nanoemulsions provided a larger contact area on the surface of the fish fillets.