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Latince adı Trigonella foenum-graecum L. olan buy otu halk arasında genellikle çemen otu olarak bilinmektedir. Buy otu birçok alanda kullanılmakla birlikte gıda sanayinde gıdaları lezzetlendirmek, bozucu ya da patojen mikroorganizmaların gelişmesini önlemek ve gıdaların raf ömrünü uzatmak için kullanılmaktadır. Araştırmada, Ağrı ve Erzurum illerinden toplanan 13 adet buy otu tohum ununda (BOTU) mineral madde, toplam fenolik madde (TFM), serbest radikal giderme aktivitesi ve renk analizleri yapılmıştır. Örneklerde en fazla miktarda bulunan makro mineral madde fosfor (P) iken miktar olarak tespit edilen en yüksek mikro mineral madde sodyum (Na)’dur. BOTU’larda TFM değerleri en yüksek 426.71 mg GAE 100 /g ve en düşük 137.30 mg GAE 100 /g olarak belirlenmiştir. Bulunan en yüksek serbest radikal giderme aktivitesi değeri 100.11 IC50 mg /mL iken en düşük ise 31.67 IC50 mg /mL’dir. L*, a* ve b* renk değerleri ise sırasıyla ortalama 73.70, 0.63 ve 27.37 olarak tespit edilmiştir. Sonuç olarak farklı marketlerden alınan örneklerin mineral madde, TFM, antioksidan ve renk özelliklerinin birbirinden farklı olduğu görülmüştür.

Gıdalarda tekstür, dokunsal duyular başta olmak üzere vücudun bazı kısımları ile gıda arasındaki fiziksel temas sonucunda verilen tepkidir. Tekstür, et ve et ürünlerinin seçimi ve tüketilmesi sürecinde en önemli kalite özelliklerinden biridir. Çiğ, işlenmiş ve tüketime hazır et ürünlerinin tekstür değerlendirmesi ürün kalitesini kontrol etmek, tasarım ve optimizasyon süreçlerini belirlemek ve istenen son ürün tekstürünü elde etmek için oldukça önemlidir. Et ürünlerinin tekstürü büyük ölçüde myofibriler proteinin jelleşme özelliklerine bağlıdır. Yüksek basınç ve sıcaklık uygulamaları, tuzlama, kurutma gibi işleme yöntemleri de et ve et ürünlerinin tekstürünü etkilemektedir. Et ürünlerinin tekstürünü geliştirmek için tuz, fosfatlar ve/veya alkalin ve/veya hidrokolloidler (zamklar, dekstroz ve/veya karragenanlar) kullanılmaktadır. Tekstürün değerlendirilmesi, ürün yüzeyinin görsel algılanması, farklı etkilere yanıt olarak ürün davranışı, çiğneme ve özellikle yutma sırasında algılanan ağız içi duyuların entegrasyonunu içeren dinamik ve karmaşık bir süreçtir. Kesme (shear), delme (penetration), gerilim ve gevşeme (stress-relaxation), tekstür profil analizi (TPA), ekstrüzyon (extrusion), germe ve bükme (tension and torsion) gibi enstrümantal testler formülasyonları optimize etmeye ve tüketici tarafından algılanacak duyusal özellikleri (sertlik, çiğnenebilirlik vb.) tespit etmeye yardımcı olmaktadır. Birçok gıdanın tekstürel özelliklerini değerlendirmek için iyi bir yöntem olan TPA ile elde edilen kurveden sertlik (hardness/firmness), yapışkanlık (adhesiveness), elastikiyet (springiness), kırılganlık (fracturability), kohesivlik (cohesiveness), sakızımsılık (gumminess), çiğnenebilirlik (chewiness) ve anlık elastikiyet (resilience) gibi ürünün tüketim kalitesini önemli derecede etkileyen tekstürel özellikler belirlenebilmektedir.

The effects of different potassium lactate (PL) and NaCl combinations on free amino acid profile and quality properties of Turkish pastirma were determined in this study. The PL used in pastirma manufacturing had significant effects on lysine, isoleucine, leucine, phenylalanine, threonine, tryptophan, aspartic acid, glutamic acid, serine, glycine, proline (p < .01), histidine, methionine, alanine, cystine (p < .05), moisture, TBARS, pH, residual nitrite, salt, a*, b* (p < .01), L* (p < .05), TAMB, LAB, M/S, and Y-M counts (p < .01). TBARS, residual nitrite, and a* values of pastirma samples produced with PL were lower than those of control pastirma (Tc). The differences among pastirma groups were not significant (p > .05) in sensory scores. However, brittleness, palatability, salinity, and overall acceptability scores of Tc pastirma samples were generally higher than that of PL groups. When all results were evaluated together, it was concluded that it would be appropriate to use 0.5% or 1.0% PL instead of NaCl for pastirma. Novelty impact statement The aim of this study was to determine the concentration of appropriate substitution by reducing the high NaCl amount in pastirma to protect consumer health. The high levels of potassium lactate did not adversely affect the sensory properties of pastirma. The lowest amount of essential and non-essential amino acids were determined in the control group., Ataturk Universitesi [2012/260], Ataturk Universitesi, Grant/Award Number: 2012/260

In recent years, plant extracts are used as colorant and antioxidant in meat products. Therefore, the effects of cemen pastes produced using different concentrations (0%, 3%, 4% and 5%) of raspberry water extract (RWE) on pastirma were investigated. RWE was tested to improve the color quality of pastirma and decrease lipid and pigment oxidation during production and storage at 4 C for 150 days. Increasing RWE concentration in cemen paste reduced pH, TBARS (P < 0.05) and lactic acid bacteria counts (P < 0.01) of pastirma, while redness values (P < 0.05) increased compared to control sample without extract. The use of RWE contributed to improve sensory attributes of pastirma, and the groups with 4% and 5% RWE had the highest sensory scores. Also, the color and oxidative stabilities of the pastirma containing RWE were maintained better than control during storage period (P < 0.01). The overall results suggested that use of 4.0% or 5.0% RWE as a new additive in cemen paste can be considered an antioxidant and colorant for pastirma processing to prevent color and lipid oxidation., Scientific and Technological Research Council of Turkey (TUBITAK) [TOVAG-1001-213O244], Acknowledgments This work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK) , Project No. TOVAG-1001-213O244.

In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastirma were investigated. The usage of PL affected pastirma properties as pH (P < 0.01), TBARS (P < 0.01), salt (P < 0.01), residual nitrite content (P < 0.01), a* value (P < 0.01), microbial properties (P < 0.01) (total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould count) and amino acid levels [lysine (P < 0.01), isoleucine (P < 0.01), leucine (P < 0.01), methionine (P < 0.05), phenylalanine (P < 0.01), valine (P < 0.05), threonine (P < 0.01), tryptophan (P < 0.05), aspartic acid (P < 0.05), glutamic acid (P < 0.05), asparagine (P < 0.05), serine (P < 0.01), histidine (P < 0.01), glycine (P < 0.01), alanine (P < 0.01), proline (P < 0.01), cystine (P < 0.05) and norvaline (P < 0.01)]. According to results of sensory analysis, the difference among pastirma samples including PL was not significant (P > 0.05)., Ataturk University Research Center [2012/260]; TUBITAK [2211-E], This study was supported by the Ataturk University Research Center as financial (BAP Project Number: 2012/260). Thus, authors would like to thank the Ataturk University in making this study possible and TUBITAK (2211-E) for giving scholarship to Ebru ERDEMIR.

In this study, the effects of cemen paste with lyophilized red cabbage water extract (LRCWE) on the quality characteristics of pastirma were studied. Cemen paste with LRCWE concentrations of 0.0%, 0.8%, 1.0%, and 1.2% were used for pastirma production. Pastirma was stored at 4 degrees C for 150 days. Thea* values of external and sliced surfaces and sensorial scores were higher in the pastirma added with 1.0% and/or 1.2% LRCWE during processing and storage. LRCWE addition reduced thiobarbituric acid reactive substance (TBARS) (p < .01) and pH (p < .01) values, while protein oxidation, moisture, and microbiological counts did not change (p > .05) in pastirma production. However, TBARS (p < .01), pH (p < .01), and protein oxidation (p < .01) values increased during storage. Practical applications Cemening (treatment of dry cured meat with cemen paste) is an important stage in pastirma production as it affects the quality of pastirma. Cemen paste especially affects the color of pastirma. Therefore, synthetic dyes are added to cemen paste to improve the color of pastirma. In addition, the lipid oxidation in pastirma increases during storage. This research could be useful for the food industry and consumers to know that lyophilized red cabbage water extract (LRCWE) is a more suitable natural coloring and antioxidant agent for pastirma cemen paste. In this way, the quality and functional characteristics of pastirma shall be increased during processing and storage., TUBITAK (The Scientific and Technological Research Council of Turkey) [TUBITAK-TOVAG-1001-213O244], TUBITAK (The Scientific and Technological Research Council of Turkey), Grant/Award Number: TUBITAK-TOVAG-1001-213O244

Red cabbage is an attractive vegetable with its rich anthocyanin content, antioxidant potential, and coloring properties. The aim of this study was to determine the properties of lyophilized red cabbage water extract (LRCWE) obtained from fresh red cabbage and the usability of different ratios (0%, 0.4%, 0.6%, 0.8%, 1.0%, and 1.2%) of this extract in the production of pastirma cemen paste. LRCWE had high total phenolic content, anthocyanin content, and antioxidant activity properties. The results showed that besides the increased total phenolic content, anthocyanin content, and antioxidant potential of pastirma cemen paste, the addition of LRCWE significantly improved the desired redness (a*) and consumer acceptability compared to control samples. The best results in terms of redness, functional, bioactive, and sensory properties were determined in cemen pastes containing 1.0% and 1.2% LRCWE. In conclusion, the utilization of 1.0% and 1.2% LRCWE can be recommended as an alternative natural additive to synthetic colorants used in the production of pastirma cemen paste and threatening human health. Practical applications Pastirma is a meat product produced by the salting/curing, the 1st drying, 1st pressing, 2nd drying, cemening and the final drying processes of the whole muscle or muscles. Cemening is defined as keeping the meat in a cemen paste prepared with various materials for a certain period of time and then covering the outer surface of the meat with this paste. Cemening is an important stage affecting the quality features of pastirma. Synthetic dyes that threaten human health are added to the cemen paste to improve the color properties of the pastirma. The results of this research could offer an alternative to the use of colorants produced from natural sources instead of synthetic dyes for pastirma providers and contribute to the nutrition of consumers with healthier and safer meat products. In this way, functional properties of meat products processed as pastirma shall be increased., Scientific and Technological Research Council of Turkey (TUBITAK) [1001-213O244]; Turkiye Bilimsel ve Teknolojik Arastirma Kurumu, The Scientific and Technological Research Council of Turkey (TUBITAK), Grant/Award Number: TOVAG-and 1001-213O244; Turkiye Bilimsel ve Teknolojik Arastirma Kurumu

Lipid oxidation and discoloration are two important problems in the storage of pastrma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in cemen paste and its effects on the pastrma quality (especially colour, protein and lipid oxidation, microbial and sensory properties) were investigated during storage. Two trials were conducted; in trial 1, LRBWE was obtained, its various properties were designated and effects on the cemen paste of these extracts (0.0%, 0.4%, 0.6%, 0.8% 1.0% and 1.2%) were determined. In trial 2, pastrma with cemen paste containing 0.8%, 1.0% and 1.2% LRBWE were produced and stored at 4 +/- 1 degrees C for 150 days. The LRBWE did not influence protein oxidation of pastrma, whereas increasing LRBWE level led to a decrease in lipid oxidation (P < 0.01), and an increase in redness (a*) value (P < 0.01) and sensory properties (P < 0.01) of sliced pastrma compared with control pastrma. These results revealed that the addition of 1.0% or 1.2% LRBWE to cemen paste was effective to improve the colour stability, lipid oxidation, microbial and sensory quality of pastrma during storage. (C) 2020 Elsevier Ltd. All rights reserved., Scientific and Technological Research Council of Turkey (TUBITAK) [TOVAG-1001-213O244]; TUBITAK, This study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) with the project number of TOVAG-1001-213O244. Thus, we would like to thank TUBITAK for their support.

Pastirma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastirma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/ Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastirma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production. The nitrite levels and the production stages had significant effects (p

In this research, the effects of lyophilized Urtica dioica L. water extract (LUDWE) on the shelf life of vacuum-packaged beef steaks were evaluated. For this purpose, beef steaks were arranged as control (vacuum packaging, VP), 150 ppm LUDWE + VP, 300 ppm LUDWE + VP and 450 ppm LUDWE + VP, and were stored at 2 ± 0.5C for 21 days. During storage, psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae counts, pH, color and thiobarbituric acid reactive substances (TBARS) values of beef steaks were determined. By adding LUDWE in the beef steaks, TBARS values decreased (P

Pastirma, a traditional Turkish dry-cured meat product, is categorized as an intermediate-moisture food. It is produced from whole muscle and/or muscles obtained from certain parts of beef and buffalo carcasses. This is the first study dealing with some physico-chemical (fatty acid composition, moisture, ash, total fat, residual nitrite, pH and colour) and microbiological properties of sirt, sekerpare, bohca and kusgomu pastirma types. Significant differences were determined among the pastirma types in moisture (P

The aim of this study was to assess the content of selected minerals (Ca, K, Na, Mg, S, P, Pb, Zn, Mn, Fe, and Ni) and moisture values in types of pastırma (sırt, kuşgömü, bohça, and şekerpare), a dry-cured meat product. Forty-four samples of pastırma were collected from Turkey and analyzed using inductively coupled plasma-optical emission spectrometry (ICP/OES) for quantitative determination. Na content was the highest out of all the other minerals in all the pastırma types (31.9-47.7 g kg-1 dry weight). The determined mean ranges of heavy metals were 2.6 ± 0.5 to 3.6 ± 0.8 Pb, 245.3 ± 102 to 323.4 ± 92 Zn, 2.8 ± 2.4 to 3.9 ± 1.8 Mn, 69.7 ± 25 to 81.6 ± 15 Fe, and 0.9 ± 0.3 to 1.2 ± 0.5 Ni mg kg-1 dry weight. Significant differences among the types of pastırma were observed in Ca (P < 0.05), K (P < 0.05), Mg (P < 0.05), Na (P < 0.01), Pb (P < 0.01), S (P < 0.05), and Zn (P < 0.01), while there was no difference in the amounts of Fe, Mn, Ni, and P among types of pastırma (P > 0.05). Moisture values of kuşgömü were lower than those of the other types of pastırma (P < 0.05).

Amaç: Kronik periodontitisli bireylerde birleşik siprofloksasin (SIP) tedavisinin klinik periodontal parametreler, dişeti oluğu sıvısı (DOS) interlökin-8 (IL-8) düzeyi ve çözünebilir interselüler adezyon molekülü-1 (sICAM-1) düzeyi üzerine etkisini değerlendirmek. Bireyler ve Yöntem: Çalışmaya kronik periodontitisli yirmi sekiz birey dahil edildi. Hastalar iki tedavi grubuna ayrıldı. Bir gruba sadece diş yüzeyi temizliği ve kök yüzeyi düzleştirmesi (DKYD) yapılırken (DKYD grubu), diğer gruba DKYDne ek olarak sistemik olarak siprofloksasin (SIP) verildi (DKYDSIP grubu). Hastalar tedaviden önce (başlangıç) ve tedaviden bir ve üç ay sonra muayene edildi. Her randevuda klinik periodontal parametreler ölçüldü, DOS örnekleri toplandı ve DOS içerisindeki IL-8 ve sICAM-1 düzeyleri ölçüldü. Bulgular: Her iki grupta da tüm klinik periodontal parametrelerin başlangıca göre üç aylık değerlendirmelerde düştüğü gözlendi. DKYDSIP grubunda toplam IL-8 düzeyinin ve DOS hacminin başlangıçta, birinci ve üçüncü aydan daha fazla olduğu tespit edildi. DKYD grubunda, başlangıca gore üçüncü ayda DOS hacmi azalırken, sICAM-1 düzeyinde çalışma süresi boyunca anlamlı bir değişiklik gözlenmedi. Sonuç: Orta şiddetli kronik periodontitis tedavisinde her iki yöntem de etkili bulundu. Tek başına DKYDne kıyasla, DKYDne ilave olarak SIP kullanılması IL-8 düzeyini azalttı. Bu çalışmadaki tedavi yöntemleri ile DOS içerisindeki sICAM-1 düzeyi arasında anlamlı bir ilişki bulunmadı. Background and Aim: To evaluate the effect of adjunctive ciprofloxacin (CIP) therapy to periodontal clinical parameters, and gingival crevicular fluid (GCF) interleukin-8 (IL-8) and soluble intercellular adhesion molecule-1 (sICAM-1) levels in subjects with chronic periodontitis. Subjects and Methods: Twenty eight patients with chronic periodontitis were included. The patients were assigned into two treatment groups. The treatment groups consisted of scaling and root planing (SRP) combined with systemically administered CIP (SRPCIP group) and SRP group alone. They were monitored at baseline (before therapy) and at one and three months after therapy. Clinical parameters were measured and GCF samples were collected at each session. IL-8 and sICAM-1 levels in GCF were also determined. Results: In both groups, all periodontal clinical parameters decreased from baseline to three months visit. Total amount of IL-8 and the volume of GCF in SRPCIP group were found higher at baseline than first and third month measurements. In SRP group, only the volume of GCF decreased from baseline to the third month. sICAM-1 levels did not show significant change during whole study period. Conclusion: Both methods were effective in the treatment of mild/moderate chronic periodontitis. Compared to SRP alone, use of CIP in addition to SRP decreased the amount of IL-8. No significant relationship between present therapeutic modalities and sICAM-1 levels in GCF was observed.

Pastirma is a dry-cured meat product produced in many parts of the world. Pastirma has high-value animal protein. So, it is an important food of animal origin for the human diet. An intense proteolysis also occurs during pastirma production, and the amounts of free amino acids (FAA) increase. In this study, the effects of different nitrite levels on composition of FAA were determined during pastirma processing. At the curing stage of pastirma production, meat was treated with 50, 100 and 150 ppm sodium nitrite. Analysis were performed at the raw material, end of curing, end of second drying and pastirma. The nitrite levels (P