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This study was focused on the effect of incorporation of different levels of dried oyster mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami as a functional ingredient. The salamis were formulated with 0% (control), 1% (A1), 3% (A2), and 5% (A3) of dried oyster mushrooms. Proximate composition, pH, color, residual nitrite, lipid and protein oxidation, and sensory analyses were performed during storage (2°C, 3 months). Results revealed that the moisture content in salami samples ranged from 54.46% to 57.65% and incorporation of oyster mushroom resulted with reduced fat and protein content. Color values (CIE L*, a*, and b*) decreased with time showing significant differences (p < .05). Dried oyster mushroom was found as a significant factor for preventing lipid and protein oxidation. Sensory evaluation revealed that the increment of mushroom level resulted with undesired textural losses but oyster mushroom had no negative effect on sensory color, flavor, and overall acceptability. Practical applications Beef salamis are one of the most popular meat products all around the world. However, they prone to quality deterioration throughout storage. To the best of our knowledge, few studies have explored the effect of dried oyster mushroom usage on quality of beef salamis. Accordingly, we report that dried oyster mushroom significantly inhibits lipid and protein oxidation of beef salamis during storage, thereby improving the product quality. Also, we thought that the oyster mushrooms could be used as an alternative sodium nitrite in meat product.

0 258 296 33 39 0 258 296 32 62 ÖZ Bu çalışmada, kurutulmuş enginar çanak yapraklarından üretilen farklı konsantrasyonlarda (%3, 4 ve 5) enginar yaprağı katkılı limonlu soğuk yeşil çayların bazı fizikokimyasal (renk, pH değeri, briks, bulanıklık, titre edilebilir asitlik, toplam fenolik madde miktarı, DPPH ile antiradikal aktivite) ve duyusal kalite karakteristikleri üzerine infüzyon süresinin (5, 7 ve 10 dakika) etkisi incelenmiştir. İnfüzyon süresinin artışıyla birlikte örneklerin parlaklık (L*) ve kırmızılık (a*) değerlerinin azaldığı, sarılık (b*) değerinin ise arttığı görülmüştür. Soğuk çay bileşimindeki enginar konsantrasyonun ve infüzyon süresinin artışına paralel olarak fenolik madde miktarı da artış göstermiştir. Bu artışla birlikte ortamın pH değerinde düşüş, bulanıklık ve titre edilebilir asit miktarında ise artış gözlemlenmiştir. Farklı konsantrasyonlarda enginar infüzyonu içeren soğuk çayların duyusal açıdan herhangi bir olumsuz bir durum oluşturmadığı ve A4 numaralı enginarlı-limonlu soğuk yeşil çayın daha çok tercih edildiği tespit edilmiştir. ABSTRACTIn this study, was to investigate effect of three different brewing times (5, 7 and 10 minutes) on some physicochemical (color, pH value, °Brix, türbidity, titratable acidity, total phenolic content, antiradical activity with DPPH) and sensory properties on ice green tea enriched with dried artichoke sepal at three different concentrations (3, 4 and 5%). As increasing of brewing times, ice tea samples were became mildly darker whereby resulted in lower brightness (L*) and redness (a*) values and in higher yellowness (b*) values. Higher artichoke bracts concentrations and longer brewing time increased total phenolic content of all samples. But this increment was associated with reduction pH value of medium and accordingly, turbidity and titratable acidity value of all samples were showed increment. Ice green tea enriched with dried artichoke sepal tea infusion did not show any negative effect on panelists in terms of sensory scores and A4 samples were appreciated more other samples by most of the panelists.

The aim of this study is to determine the some physicochemical (proximate composition, pH and aw values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone broth powder (BBP) along with the effects of the addition of different carrier agents. Subsequently, the powdered products were stored to determine the storage stability (pH, lipid oxidation, color, browning index) for 3 mon at –18℃. For this purpose, firstly marrow-containing bones (Os femur and Os humerus) have been boiled to get the bone broth. Three different emulsions were respectively prepared (1) 20% maltodextrin (MD) added BBP, (2) 20% whey powder isolate (WPI) added BBP and (3) 10% MD and 10% WPI added BBP and the emulsions were dried using a spray-dryer with 185℃ inlet and 95℃ outlet temperature. The proximate composition and reconstitution properties of BBP were found statistically different (p<0.05) depending on the use of different carrier agents. MD added BBP showed uniform and smooth morphology. The color, browning index, thiobarbituric acid reactive substances (TBARS) and pH values of BBP significantly changed (p<0.05) during storage. In conclusion, both the results of physicochemical and storage period analyses showed that the most suitable encapsulation material in the production of the bone broth powder is MD.