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- ArticleAçık Erişim2024Contribution of Some Agro-Food Processing By-products to Chicken Sausages
Gençcelep, Hüseyin; Akşit, Zeynep
In this study, some agro-food processing by-products were evaluated as novel food ingredients, that meet the consumer's demand for natural ingredients, and their contributions to chicken-type sausage production were examined. Sausages were formulated with 3% quince waste (QS3), 3% grapefruit waste (GS3), 2% tomato waste (TS2), and 3% tomato waste (TS3). Other ingredients were fresh breast chicken meat, beef tallow, spice mix, ice, NaCl, and NaNO2. Proximate composition and sensory analyses were conducted before the storage. Water activity, pH, TBARS, purge accumulation, and microbiological analyses were performed during the storage. QS3, TS2, and TS3 treatments got appreciated (7.0-7.4 out of 10) sensory scores, while GS3 scored low acceptability (4.0 out of 10) points. Adding food waste significantly reduced purge accumulation; the average purge accumulation of the control sample was 3.70% which is approximately two times higher than food waste added samples. The average TBARS value of the control sample was determined as 0.31 mg MA/kg, and the food waste-added samples were found between 0.57-0.65 mg MA/kg during storage. Total mesophilic aerobic bacteria and yeast-mold load were higher in TS2 and TS3 products; microbial load and TBARS values of food waste affected the product quality. Also, water activity, microbial growth, and purge accumulation amount affected each other during storage.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2023Using Grapefruit and Tomato Waste in O/W Type Chicken Meat Emulsion
Akşit, Zeynep; Gençcelep, Hüseyin
Utilizing food waste is crucial for several reasons, including preserving valuable ingredients, lowering formulation costs, taking advantage of its functional properties, and preserving the environment. Grapefruit waste (GW) and Tomato waste (TW) are used in oil-in-water (O/W) emulsion formulation to investigate their contributions to emulsion stability, textural parameters, and steady shear rheological properties of the model system. O/W emulsions were formed with four different concentrations (0.5%, 1%, 2%, and 3%) of GW and TW, and chicken breast meat and corn oil were the main components of emulsions. Both food wastes increased emulsion stability (ES) in most concentrations compared to the control. The best ES of 86.35 was observed at a concentration of 1% TW emulsion. Emulsions were subjected to texture profile analysis as both row and heat-treated. Heat-treated emulsions had higher hardness values (241.2-518.6 g) than the row emulsions (149.7-247.2 g). All emulsions were found to have pseudoplastic character and exhibit shear thinning behavior. All emulsion samples' apparent viscosity fit well with the Ostwald-de-Waele model (R2>0.9). Food waste samples used in the study improved the chicken-type O/W emulsion properties in terms of emulsion stability and textural properties.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2021Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties
Gençcelep, Hüseyin; Akşit, Zeynep
The food industry constantly growing with increasing population and food diversity. In addition to production, the formation of food waste is also increasing. These wastes cause environmental pollution, economical problems and the loss of valuable chemical com-ponents. Tomato is used for tomato paste, sauce and other food production; especially the skin and seed part of tomato is waste. Grapefruit and quince have a significant amount of waste, especially in the beverage industry. The reuse of these wastes can reduce the exposu-re of solid waste, the environmental problem and the recovery of the bioactive components. In this study, some physicochemical, functional and thermal properties of quince, grapef-ruit and tomato waste were determined and their reuse potential was revealed. All three samples showed high hydration properties. According to the dietary fiber analysis, TDF of quince, grapefruit and tomato were 87.90%, 90.34%, and 63.76% respectively. DTG and TGA chromatograms were obtained for the thermal decomposition of the samples. Tomato waste signaled lycopene and its derivatives as distinct from the other samples in the FT-IR spectrum. Based on the results of the study; the use of these wastes in many food products as hydrocolloid, filler, fat replacer is possible, also cost reduction may be possible with the recovery of these samples.
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