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This research investigates the effects of using rosehip infusion as a marinade on the physicochemical, technological, textural properties, and oxidative stability of turkey breast meat. The chemical composition, technological properties, color and textural parameters, pH, and lipid oxidation of marinated turkey samples were determined. Marinades used in reformulated groups were prepared with rosehip at different concentrations (10 g (R1), 15 g (R2), and 20 g (R3)/150 mL). Rosehip-infused marinated samples exhibited lower pH, altered color parameters, enhanced water holding capacity and cooking yield, and increased marinade uptake (especially in R3). In texture analysis, it was observed that the hardness of the samples decreased, while the values of cohesiveness and springiness increased. Notably, rosehip infusion demonstrated antioxidative effects, lowering TBARS values compared to the control. In summary, marination with rosehip infusion presents a promising method to improve the technological and textural qualities of turkey breast meat while protecting against lipid oxidation. [ABSTRACT FROM AUTHOR]

Applications such as size reduction, curing, heat treatment, fermentation and storage applied to meat and meat products cause lipids and proteins to be oxidized. Oxidation of fermented meat products is important in terms of quality, safety, and nutritional value point of view. Besides the process conditions, type of added fat/oil in the formulation, the amount and application forms of added fat/oil effects the oxidation reactions. Lipid and protein oxidation are reactions that associated with each other and increased lipid oxidation also triggers protein oxidation reactions. In this study, it was aimed to compile the mechanisms of oxidation reactions and their interactions in fermented meat products. [ABSTRACT FROM AUTHOR]

It is known that the compositions of goat and sheep milk vary depending on factors such as animal breed, location, and way of nutrition, age and seasonal changes. Sheep milk contains higher levels of total solids than goat and cow milk. Casein fractions in goat, sheep and cow milk are same. However, casein micelles in goat and sheep milk differ in average diameter, hydration and mineralization from those of cow milk. As is the case with cow's milk, goat and sheep milk have simple and complex lipids, and liposoluble compounds. The average fat globule size is smallest in sheep milk followed by goat and cow milk. Non-protein nitrogen contents of goat milk are higher compared to cow milk. It has been found out that the researches and published articles on especially sheep milk, when compared to cow milk, are less limited. In this review, information related chemical characteristics and composition of goat and sheep milk is given. [ABSTRACT FROM AUTHOR]

In this study, three different irradiation doses, 0.4 kGy, 0.8 kGy and 1.2 kGy were applied to hamburger samples. Samples were stored for 8 and 30 days at two different storage temperature (+4 °C and -12 °C). Thiobarbituric acid (TBA) analysis was performed in order to determine the lipid oxidation level and the variation of the protein structure were determined by ATR-FTIR in uncooked samples. As a result of TBA analysis, TBA values determined in the samples stored at +4 °C within the the range of 3.18-1.03 mg malonaldehyde/kg and 1.78-1.03 mg malonaldehyde/kg sample range stored at -12 °C would not create a negative value in the consumption of the product. It was determined that the effect of irradiation dose on the % value of the α-helix and β-sheet and the ratio of α-helix/β-sheet was insignificant. The effect of low irradiation doses on the texture and color parameters were insignificant in cooked and uncooked samples. As a result of the sensory analysis, the effect of the irradiation doses on the sensory properties was found to be insignificant. [ABSTRACT FROM AUTHOR]

Composition (moisture, protein, fat, ash, fatty acids, collagen, cholesterol, calcium, iron and phosphorus contents) and rancidity related lipid changes in mechanically deboned chicken meats (MDCM) from back (MDBAM), breast frame (MDBFM) and neck (MDNM) were evaluated over 120 days of frozen storage at -18 °C. Type of MDCM was a significant factor affecting the composition, and hydrolytic and oxidative rancidity generation (P<0.05). Significant decreases (P<0.05) in linoleic acid of MDBAM and MDNM, and arachidonic acid of only MDBAM were observed over the 120 days of frozen storage. While MDBAM appeared to be more sensitive to lipid oxidation, MDNM showed greater lipid hydrolysis. [ABSTRACT FROM AUTHOR]