In this research, the color change kinetics of Akbadem variety during roasting and storage processes was investigated. The roasting process was carried out at three different temperatures (150, 160 and 170 °C) and four different times as 10, 20, 30 and 40 minutes and then roasted samples were separated in two groups and stored six months in 4 °C and 22 °C. The color parameters for the color change of the materials were quantified by the Hunter L, a and b system. The all color parameters reactions during roasted and storage took place according to first order reaction kinetics. L and Hue Angle (H) values tended to decrease linear significantly during roasting. The L values of Akbadem samples roasted at 150, 160 and 170 °C for 40 min wasA c c e p t e d M a n u s c r i p t 2 determined as 52.34 ± 2.53, 47.96 ± 1.35, 43.17 ± 0.09, respectively. The highest Ea value was determined through on the L value as 14.80 ± 4.26. The a, b, " E, Metric Chroma (C), and Metric Saturation (S) values increased during roasting. L, C, a, b and S values tended to decrease linear significantly during storage. The L, a and b values of Akbadem samples which was roasted at 170 °C and stored at 4 °C for six months were decreased from 43.17 ± 0.09, 14.25 ± 0.026 and29.53 ± 0.06 to 34.91 ± 0.13, 10.06 ± 0.15 and 15.93 ± 0.12, respectively. According to sensory analysis, the panelists gave low scores as taste (1.9 ± 0.88), color (2.1 ± 0.57) and flavor (2.4 ± 0.7) for the Akbadem samples roasted at 170 °C for 40 min. " E value was increased during storage. Ea values were decreased during roasting and storage at 4 °C and 22°C for six months.

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This study first-ever tested the impact of active packaging paper coated with cationic starch containing Origanum majorana L. essential oil with 69.26% carvacrol polyphenol on the physical, chemical, and microbiological quality of minced beef stored at +4 °C for 0, 6, and 12 days. An analysis of electron scanning microscopy and infrared spectroscopy showed origanum oil entrapment on paper. Meat samples packaged without origanum oil at 6th and 12th days of storage were unfit for consumption. In contrary, origanum oil significantly reduced microbial counts by 2.5 log 10 CFU/g, the peroxide value by 22%, lipid oxidation by 22, the pH-dependent meat spoilage value by 27%, dry matter losses by 7%, and antioxidant activity losses by 40% and restored color and odor reductions. Origanum oil extended the shelf-life of minced beef up to the 6th day of cold storage with no negative effect on meat color and odor.

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Maillard reaksiyonu sonucu oluşan akrilamidin toksik nitelikte bir bileşik olduğu bildirilmektedir. Isı Maillard esmerleşme ürünleri oluşumuna yol açtığı koşullarda ayrıca gıdalarda akrilamid oluşumuna da neden olabilmektedir. Akrilamidin insan vücuduna girişi sindirim yoluyla ve deriden emilimi ile gerçekleşmektedir. Gıdalarda akrilamidin lipit, karbonhidrat veya serbest aminoasitlerin degradasyonu sonucu oluşan akrolein veya akrilik asit yoluyla, malik, laktik ve sitrik asit gibi organik asitlerden su veya karboksil grubu kaybedilmesiyle ve aminoasitlerden doğrudan oluşum mekanizmasıyla ortaya çıkabileceği belirtilmektedir. Yaygın olan görüş ise, gıdalarda akrilamidin bir aminoasit olan asparajin ile basit şekerlerin (indirgen özellikli) reaksiyonu sonucu oluştuğu şeklindedir. Akrilamidin kansorejonik olan monomerik formunun yüksek sıcaklık uygulanmış (120°C üzerinde) gıdalarda oluştuğu belirtilmiştir. Araştırıcılarca gıdalardaki akrilamid düzeyinin gıdanın çeşidi ve üretim şekline bağlı olarak farklılık gösterdiği belirtilmektedir. Akrilamidin en fazla bulunduğu gıdalar; patates cipsi, patates kızartması, mısır cipsi, bisküvi, kraker ve tost edilmiş gevrek unlu mamuller, ekmek ve benzeri unlu mamuller, kahvaltılık tahıllar ve kahve gibi ürünlerdir. Bu çalışmada, gıdalarda akrilamid oluşumunun mekanizmaları, oluşumu, farklı gıdaların akrilamid içerikleri ve akrilamidin insan sağlığı üzerindeki olumsuz etkileri derlenmiştir.