Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations

Oğraş, Şeyma Şişik; Akköse, Ahmet; Kaban, Güzin; Kaya, Mükerrem

doi:10.1080/10942912.2017.1409763

Cited by 8 publications

(11 citation statements)

References 17 publications

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“…The TBARS value was affected by the fat type (p < 0.01), and the highest mean TBARS value was observed in the group with sheep tail fat (Table 1). It is thought that this result is due to the fact that sheep tail fat contains more unsaturated fatty acids than beef fat and therefore is more sensitive to oxidation [14]. In addition, the fat level (p < 0.05) and cooking time (p < 0.01) had an effect on TBARSs.…”

Section: Ph and Tbarssmentioning

confidence: 97%

“…According to these results, 30% sheep tail fat significantly increased lipid oxidation (Figure 1). This result is likely due to the fact that sheep tail fat contains more unsaturated fatty acids than beef fat [14]. oxidation (Figure 1).…”

Section: Ph and Tbarssmentioning

confidence: 99%

“…oxidation (Figure 1). This result is likely due to the fact that sheep tail fat contains more unsaturated fatty acids than beef fat [14].…”

Section: Ph and Tbarssmentioning

confidence: 99%

“…In addition to beef fat, sheep tail fat is also used in meatball production. Sheep tail fat contains more unsaturated fatty acids than beef fat (intermuscular fat) [14][15][16]. Sheep tail fat also contains relatively higher levels of polyunsaturated fatty acids (PUFA) [17][18][19] and nutraceutical fatty acids (n-3 polyunsaturated fatty acids), which have health-promoting benefits [20], than beef fat.…”

Section: Introductionmentioning

confidence: 99%

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The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

Öztürk

Oral

Kaya

et al. 2023

Foods

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This study aimed to determine the effects of fat type (sheep tail fat (STF) and beef fat (BF)), fat levels (10, 20, or 30%), and cooking time (0, 2, 4, and 6 min, dry heat cooking at 180 °C) on the carboxymethyl lysine (CML) content in meatballs. pH, thiobarbituric acid reactive substance (TBARS), and volatile compound analyses were also performed on the samples. The use of STF and the fat level had no significant effect on the pH value. The highest TBARS value was observed with the combination of a 30% fat level and STF. CML was not affected by the fat level. The highest CML content was determined in meatballs with STF at a cooking time of 6 min. In the samples cooked for 2 min, no significant difference was observed between STF and BF in terms of the CML content. STF generally increased the abundance of aldehydes. Aldehydes were also affected by the fat level and cooking time. A PCA provided a good distinction between groups containing STF and BF regardless of the fat level or cooking time. Pentanal, octanal, 2,4-decadienal, hexanal, and heptanal were positively correlated with CML.

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Section: Ph and Tbarssmentioning

confidence: 97%

Section: Ph and Tbarssmentioning

confidence: 99%

“…oxidation (Figure 1). This result is likely due to the fact that sheep tail fat contains more unsaturated fatty acids than beef fat [14].…”

Section: Ph and Tbarssmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

Öztürk

Oral

Kaya

et al. 2023

Foods

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“…During ripening, sheep tail fat yielded higher values compared to other groups (control and beef fat + sheep tail fat)(Figure 5b). These results were because sheep tail fat is more sensitive to oxidation than beef fat [21].…”

Section: Thiobarbituric Acid Reactive Substances (Tbars)mentioning

confidence: 96%

Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate

et al. 2023

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This study aimed to investigate the effects of autochthonous starter cultures (spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xylosus GM92) isolated from sucuk (a traditional Turkish dry fermented sausage), the use of sheep tail fat (beef fat-control, sheep tail fat and beef fat + sheep tail fat) and the ripening rate (slow or fast) on the microbiological, physicochemical and sensorial changes during the ripening of sucuk. L. plantarum GM77 as a monoculture or mixed culture with S. xylosus GM92 exhibited good growth during fermentation and following days of ripening. S. xylosus GM92 remained at the inoculation level of 106 CFU/g. L. plantarum GM77 as a monoculture inhibited the growth of spontaneous Micrococcus/Staphylococcus in both the slow and fast ripening conditions. In the presence of L. plantarum GM77, the pH value decreased under 5.0 after the first three days of fermentation. The fast ripening yielded a lower mean aw and TBARS values compared to the slow ripening. Regarding TBARS value, the lowest mean value was determined in the presence of L. plantarum GM77 + S. xylosus GM92. The use of sheep tail fat caused an increase in TBARS; the highest mean value was determined in sucuk prepared with only sheep tail fat. The groups with L. plantarum GM77 yielded a higher mean L* value, while the highest a* value was determined in the group with L. plantarum GM77 + S. xylosus GM92. In addition, fast ripening caused an increase in the a* value. The L*, a* and b* values were not affected by the use of sheep tail fat. L. plantarum GM77 + S. xylosus GM92 groups demonstrated the best results in terms of general acceptability in both slow and fast ripening.

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The effects of using sheep tail fat and cooking time on carboxymethyl‐lysine formation and some quality characteristics of heat‐treated sucuk

Anlar,

Kaban

2024

Food Science & Nutrition

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The study's aim was to determine the effect of using sheep tail fat (STF) on carboxymethyl‐lysine (CML) content and other properties of heat‐treated sucuk (HTS), a type of semi‐dry fermented sausage. Three mixtures were prepared: 100% beef fat (BF), 50% BF + 50% STF, and 100% STF. After production (fermentation, heat treatment, and drying), the samples were cooked at 180°C for 0, 1, 3, and 5 min to determine the effect of cooking time on CML, thiobarbituric acid reactive substance (TBARS), total sulfhydryl, and carbonyl contents. The lowest pH value (5.50) was observed in the presence of STF. The most oleic acid (46.02%) was observed in the 100% STF group. The score of taste and general acceptability decreased with increasing STF. Using STF had no significant effect on TBARS, total sulfhydryl, carbonyl, or CML content. These parameters were affected by cooking time. The mean CML content increased from 55.77 to 72.90 μg/g after 5 min of cooking. CML correlated more strongly with TBARS than sulfhydryl or carbonyl.

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Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations

Cited by 8 publications

References 17 publications

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate

The effects of using sheep tail fat and cooking time on carboxymethyl‐lysine formation and some quality characteristics of heat‐treated sucuk

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