Quality characteristics and oxidative stabilityof chicken kavurma formulated with chicken abdominal fat as beef fat replacer

Kavurma is a traditional cooked ready-to-eat meat product that mainly produce in Middle East countries. In kavurma formulation, main ingredients are beef/mutton meat, beef/mutton fat and salt. In this regard, fat has high influence on product’s general characteristics. Due to increasing demand on poultry products, food industry working on novel formulations include chicken meat and chicken abdominal fat. Chicken abdominal fat is an important by-product of chicken meat industry and rich in mono and polyunsaturated fatty acids. For this reason, chicken abdominal fat could be used to improve healthier products. In this study, effects of using chicken abdominal fat (CAF) in chicken kavurma formulation as partial beef fat (BF) replacer on pH, color, textural and sensorial quality and oxidative stability during cold storage (4°C) for 3 months was studied. For this purpose, one control (C: 100% BF) sample and four modified samples, P1 (87.5% BF+12.5% CAF), P2 (75% BF+25% CAF), P3 (62.5% BF+37.5% CAF) and P4 (50% BF+50% CAF), were produced. Proximate composition and texture profile analysis of samples were determined after production whereas pH, lipid oxidation parameters, color and sensory properties of samples were performed on days 0, 30, 60 and 90. Using CAF in kavurma formulations more than 25% resulted higher pH drop during storage, and resulted lower taste and general acceptability scores compared to C samples at the end of storage. P2, P3 and P4 samples had lower TBARS value compared to C during storage period probably result of antioxidative antioxidative ingredients in chicken fed. As expected, due to the semi liquid characteristic of CAF, using this fat type resulted softer products. To sum up, using CAF as BF replacer resulted lower TBARS compared to C, but it had some negative influence on sensory and quality characteristics at high ratio

The insertion/deletion (I/D) polymorphism in the Angiotensin-converting enzyme gene and cancer risk: a meta-analysis

<p>Abstract</p> <p>Background</p> <p>The insertion/deletion (I/D) polymorphism in the <it>Angiotensin-converting enzyme </it>(<it>ACE</it>) gene has been implicated in susceptibility to cancer, but a large number of studies have reported inconclusive results. The aim of this study is to assess the association between the I/D polymorphism in the <it>ACE </it>gene and cancer risk by meta-analysis.</p> <p>Methods</p> <p>A search was performed in Pubmed database, Embase database, Chinese Biomedical (CBM) database, China National Knowledge Infrastructure (CNKI) database and Weipu database, covering all studies until August 31, 2010. Statistical analysis was performed by using Revman4.2 and STATA 10.0.</p> <p>Results</p> <p>A total of 25 case-control studies comprising 3914 cancer patients and 11391 controls were identified. No significant association was found between the I/D polymorphism and over all cancer risks (OR = 0.88, 95%CI = 0.73-1.06, P = 0.17 for DD+DI vs. II). In the subgroup analysis by ethnicity, no significant association was found among Asians and Europeans for the comparison of DD+DI vs. II. In the subgroup analysis by cancer types, no significant associations were found among lung cancer, breast cancer, prostate cancer, colorectal cancer, gastric cancer for the comparison of DD+DI vs. II. Results from other comparative genetic models also indicated the lack of associations between this polymorphism and cancer risks.</p> <p>Conclusions</p> <p>This meta-analysis suggested that the <it>ACE </it>D/I polymorphism might not contribute to the risk of cancer.</p

Effect of ?-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages

61st International Meat Industry Conference, MEATCON 2021 -- 26 September 2021 through 29 September 2021 -- -- 174523This study focuses on the oxidative changes in lipids and proteins of beef sausages with incorporated a-tocopherol, rosemary extract or their combination during 3 months' storage at 4°C. For this purpose, sausages were formulated with no antioxidant (Control, C), 200 ppm a-tocopherol (T), 200 ppm rosemary extract (R), and 100 ppm a-tocopherol + 100 ppm rosemary extract (TR). To observe oxidative changes in lipids; peroxide value, thiobarbituric acid reactive substances (TBARS), and total oxidation value (TOTOX), in proteins; sulfhydryl and carbonyl contents were measured. Use of antioxidants and storage time significantly affected oxidative stability of sausages (P<0.05). Antioxidants, individually or in combination, retarded lipid peroxidation and improve the oxidative stability of sausage during storage. The antioxidant combination showed synergistic effect on protein oxidation, as the lowest carbonyl contents were found in TR samples. As a result, a combination of antioxidants with different effect mechanisms could be the better option to prevent oxidative changes in meat products. © Published under licence by IOP Publishing Ltd.The authors would like to thank to Ege University Scientific Research Projects Coordination (EGEBAP project ID 20131) for their financial support

Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?

PubMed ID: 31407375In the present work, it was aimed to evaluate the oxidative stress indicators and in vitro digestibility during the processing of heat-treated Turkish sausages (sucuk) manufactured using different lipid formulations. The utilization of olive oil in sausage formulations had considerable impacts on proximate composition, pH, and water activity. The increased olive oil content increased primary lipid oxidation products, whereas it decreased the secondary ones. The use of olive oil increased the total carbonyl content, while it decreased the ?-aminoadipic semialdehyde concentration. In general, pepsin, trypsin, and ?-chymotrypsin activities of the treatments were similar to each other. The heat treatment during the processing significantly increased most of the oxidation markers. Though strong correlations were recorded between specific oxidation markers, no relationship was detected between oxidation parameters and in vitro digestibility. The results indicated that the lipid formulation and processing operations had significant impact on chemical and functional properties of heat-treated fermented sausages, within the complex interrelationships between oxidation mechanisms. Practical applications: The present work pointed out the changes and correlations between specific oxidation markers and in vitro digestibility of heat-treated fermented sausages during the production procedure. Oxidation reactions that occur in both proteins and lipids could have drastic impact on overall quality; for this reason, it is of great importance to provide the data for lightening these impacts regarding the product types and production applications. Since heat-treated muscle foods are widely manufactured to meet industrial needs, the data obtained from this research would contribute to understand the effects of formulation and processing operations in the formation of oxidation products and change in digestibility, thereby to pioneer further research on this topic. © 2019 Wiley Periodicals, Inc.214?O?181The authors would like to thank The Scientific and Technical Research Council of Turkey (TÜBİTAK) for funding this study under the project number 214?O?181

Collaborative effect of fat reduction and ?-tocopherol incorporation on oxidative stability in beef sausages

60th International Meat Industry Conference, MEATCON 2019 -- 22 September 2019 through 25 September 2019 -- -- 153290This study focuses on the changes in oxidative stability and sensory properties of reduced fat and/or ?-tocopherol incorporated sausages during storage at 4°C for 3 months. In order to examine these changes, sausages were formulated with 20% fat and 20% fat+200 ppm ?-tocopherol, coded as C20A0 and C20A1, respectively. Sausages formulated with 10% fat (C10A0) and 10% fat+200 ppm ?-tocopherol (C10A0) were low fat sausages. Reduction of fat by 50% or adding ?-tocopherol initially increased the peroxide values of sausages, but at the end of storage, conversely, reduction of fat and ?-tocopherol addition retarded lipid peroxidation as well as malonaldehyde generation (p0.05). © Published under licence by IOP Publishing Ltd.Firat University Scientific Research Projects Management Unit, FÃœBAP: ID 20131 116-O-506 Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÃœBITAKThe authors would like to thank to the Scientific and Technological Research Council of Turkey (TÜBİTAK project number 116-O-506) and Ege University Scientific Research Projects Coordination (EGEBAP project ID 20131) for their financial support