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    Effect of Oregano, Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage
    (TAYLOR & FRANCIS LTD, 2014) Unal, Kubra; Babaoglu, Ali Samet; Karakaya, Mustafa
    The effects of oregano, sage and rosemary essential oils on lipid oxidation and color properties of minced beef during refrigerated storage for 10 days were investigated. Minced meats were divided into four treatment groups and were homogenized with 2 % (w/w) of oregano essential oil, sage essential oil and rosemary essential oil separately. Samples in the control treatment had no essential oils added. The results of the present study show that adding essential oils protect minced beef against lipid oxidation and extend the shelf-life of minced meat during refrigerated storage. Oregano, rosemary and sage essential oil treatments demonstrate higher antioxidant activity and L* values when compared to control treatment. Oregano and sage treatment have lower oxidation of minced beef than rosemary and control treatment. Oregano essential oil showed the highest antioxidant activity, when compared to the control and the others groups. In conclusion, the best antioxidative effects were obtained from oregano essential oil.
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    Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats
    (TAYLOR & FRANCIS INC, 2017) Babaoglu, Ali Samet; Karakaya, Mustafa; Oz, Fatih
    Traditional kokorec, which is one of the products of offal (edible by-products) and consumed enthusiastically in Turkey, is produced from fresh and washed lamb and calf small intestines. Some health risks can occur unless hygiene and sanitation rules are followed and proper cooking procedures are applied during the production process of kokorec. One of the most important among these risks is the microbial origin hazard and another is the formation of polycyclic aromatic hydrocarbons. In this study, the aim was to determine the concentrations of eight polycyclic aromatic hydrocarbons formed during the cooking of kokorec produced from beef and lamb small intestines by adding various animal fats. Polycyclic aromatic hydrocarbonformation was specified in ready-to-consume kokorec samples in which eight polycyclic aromatic hydrocarbon concentrations varied between 3.07 and 40.11 mu g/kg. The consumption of lamb kokorec could be recommended to consumers because its average total eight polycyclic aromatic hydrocarbon concentration was lower than that of beef kokorec.