Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs.

Research background: Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs. Experimental approach: The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed. Results and conclusions: The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p˃0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p˃0.05). The hardness value of samples decreased significantly (p˂0.001) with >75 % fat replacement. Novelty and scientific contribution: It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be <75 %. As the fat replacement ratio increases, the SFA content of cooked meatballs decreases, while the MUFA and PUFA contents increase. Considering the positive effects of reducing the intake of SFAs and increasing the intake of unsaturated fatty acids on non-communicable diseases such as cardiovascular diseases, fat replacement in meatballs is important for future developments.

Antibrowning effect of commercial and acid-heat coagulated whey on potatoes during refrigerated storage.

Potato color turns to brown after some process such as peeling, cutting, and slicing. In this research, the effect of acid-heat coagulated whey and commercial whey solutions on the color, polyphenol oxidase, phenylalanine ammonia-lyase activity, malondialdehyde, hydrogen peroxide content of potatoes were compared with pure water (control) immersion and sodium hydrogen sulfide solution. According to color results, there was no significant (P > 0.05) difference was found in the L* and b* values, browning index, and whitening index of the treatment groups. The polyphenol oxidase activity of the sulfide and commercial whey solution groups decreased from the initial values on day 3 then increased over that value. The use of the whey solution in preventing polyphenol oxidase activity showed a similar curve with the use of the sulfide solution. A rapid increase was observed in the malondialdehyde and hydrogen peroxide values of all treatment groups during the first 3-day storage. PRACTICAL APPLICATION: Immersion of potato cubes to whey protein solution prevents the browning and inhibits polyphenol oxidase activity. The browning index of the samples was not affected by the immersing water or whey solutions.

The Effect of Endophytic Bacteria Bacillus subtilis and Salicylic Acid on Some Resistance and Quality Traits of Stored Solanum tuberosum L. Tubers Infected with Fusarium Dry Rot.

The effect of endophytic Bacillus subtilis (strains 10-4, 26D) and their compositions withsalicylic acid (SA) on some resistance and quality traits of stored potatoes infected with Fusariumdry rot were studied. The experiments were carried out on hydroponically grown Solanumtuberosum L. tubers that were infected before storage with Fusarium oxysporum and coated with B.subtilis 10-4, 26D with and without exogenous SA, and then stored for six months. It has been shownthat 10-4, 26D, 10-4 + SA, and 26D + SA reduced in different levels (up to 30-50%) the incidence ofF. oxysporum-caused dry rot (with the highest effect for 10-4 + SA). SA notably enhanced the positiveeffect of 10-4, while for 26D, such an effect was not observed. All of the tested treatments increasedamylase (AMY) and AMY inhibitors activity in infected tubers, while decreased Fusarium-inducedprotease activity (except in the case of 10-4 + SA, which promoted a slight increase) was revealed.10-4, 26D, and their compositions with SA decreased (in different degrees) the pathogen-causedlipid peroxidation, proline, and reducing sugars accumulation in potatoes after long-term storage.It was also discovered 10-4 and 26D, regardless of SA presence, decrease pathogen-inducedglycoalkaloids α-Solanine and α-Chaconine accumulation and preserved increased levels of starchand total dry matter in infected stored potatoes. The findings indicate endophytic B. subtilis and itscompositions with SA is a promising eco-friendly and bio-safe approach to cope with postharvestdecays of potato during long-term storage; however, when developing preparations-compositionsit should take into account the strain-dependent manner of B. subtilis action together with SA.

Effects of Endophytic Bacillus Subtilis and Salicylic Acid on Postharvest Diseases (Phytophthora infestans, Fusarium oxysporum) Development in Stored Potato Tubers.

Postharvest diseases of potato lead to significant food and economic losses worldwide. The exogenous application of eco-friendly methods plays an important role in the control of postharvest decay. In this work the effects of endophytic bacteria B. subtilis (10-4, 26D) were studied in the context of two application parameters: concentration, with a range between 103-108 CFU/mL tested, and synergistic effects of the signal molecule salicylic acid (SA) (0.05 mM) on potato tubers' resistance to Phytophthora infestans and Fusarium oxysporum during storage. The experiments were carried out on hydroponically grown potato (Solanum tuberosum L.) mini-tubers. This study demonstrates the suppressive effect of B. subtilis (10-4, 26D) on diseases of potato during storage and reveals that this effect happens in a dose-dependent manner, both individually and in combination with SA. The most effective concentrations of B. subtilis for suppression of both Ph. infestans and F. oxysporum are 108 CFU/mL (10-4 and 26D), 107 CFU/mL (10-4 + SA) and 106 CFU/mL (26D + SA). The ability of B. subtilis (10-4, 26D) to effectively penetrate and colonize the internal tubers' tissues when applied immediately prior to storage, and the ability of SA to accelerate these processes, have been proven. B. subtilis (10-4, 26D), individually and in compositions with SA, increased ascorbic acid content and decreased pathogen-induced proline accumulation and lipid peroxidation in tubers. This indicates a protective effect conferred to cells against reactive oxygen and an extension of aging processes, manifested by a prolonged shelf life and extended preservation of fresh appearance.

The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk.

The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10% peptide : 90% MD, 20% peptide : 80% MD). Than six group of sucuk dough (control, peptide, MD1210, MD1220, MD1910, MD1920) prepared and naturally fermented. The effects of the ripening period (28 d), treatment (peptide and encapsulated peptide addition) 'ripening period × treatment' interaction on sucuk's pH, lactic acid contents, aw values and moisture contents were statistically significant (p<0.01). The pH, moisture and aw decrease and lactic acid concentration increses during ripening period. The highest pH was observed with peptide added group (5.41), and encapsulated peptide added groups (4.76-4.77) were lower than the control group (5.26). Lactic acid concentration was affected from treatment and all treatment groups lactic acid concentration (0.185-0.190%) were higher than the control group (0.164%). Antioxidant and Angiotensin converting enzyme inhibition activities of water soluble protein extracts were significantly (p<0.01) increased during ripening time. Antioxidant activity reached the highest level at 28th d. There was no significant increase observed after fermentation for both activities. Antioxidant activity of encapsulated peptide added (%39.56-40.48) groups were higher than control (34.28%) and peptide added (33.99%) groups except MD1920 (38.30%). The effect of the ripening period of the sucuk samples on TBA values was found to be statistically significant (p<0.01) while treatment and 'ripening period × treatment' interaction were not to be significant (p<0.05). The value of hardness was the highest in the encapsulated peptide added groups (29.27, 35.83 N), and it was 20.40 N and 15.41 N in the peptide added group and the control group respectively.