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Bashir N, Şekeroğlu A, Tainika B, Özer CO. Effect of different pasture species on growth performance, carcass traits, internal organ weights, and meat quality of slower growing broilers in free-range production system. Trop Anim Health Prod 2023; 55:162. [PMID: 37071306 DOI: 10.1007/s11250-023-03581-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 04/05/2023] [Indexed: 04/19/2023]
Abstract
This study examined the effect of Medicago sativa (A), Trifolium repens (WC), Lolium perenne (PR), and their mixture (Mix) on growth performance, carcass characteristics, internal organ weights, and meat quality of slower-growing broiler chickens in a free-range production system. The animal materials comprised of mixed-sex Hubbard ISA Red JA, which were reared in the deep litter system for the first 3 weeks, and thereafter, the pop hole in each of the indoor pens was opened to allow birds access to the range containing one of the above pasture treatments. The range availability was ensured from 08:30 a.m. to 4:30 p.m. The results indicated no significant difference in broiler live body weight, feed conversion ratio, and livability between 28 and 77 days among the pasture treatments (P > 0.05). No significant variations were observed in the carcass and internal organ weights among pasture types (P > 0.05). Additionally, while the dry matter content (P < 0.01), TBA value (P < 0.05), and fatty acid profiles differed (P < 0.01), the protein, ash, water holding capacity, and oxidation stability of broiler breast meat did not differ among pasture groups (P > 0.05). Moreover, while the values of breast meat lightness (L*) and brightness (b*) differed (P < 0.05), redness and pH did not differ between the sexes (P > 0.05). Furthermore, sex significantly affected ash, protein content (P < 0.05), and TBA value (P < 0.01) of breast meat but did not affect dry matter, water holding capacity, and peroxide value of breast meat. Also, there was a significant difference in the weight of the neck, breast, thigh, live weight, hot carcass yield, heart, liver, abdominal fat, and digestive system between sexes (P < 0.05). However, breast meat fat content and fatty acid profiles were not influenced by the sex of the broilers (P > 0.05). It was concluded that access to the studied pasture species has no effect on the growth performance traits but results in notable variations in the fatty acid profiles in broiler breast meat.
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Affiliation(s)
- Nadia Bashir
- Department of Animal Production and Technologies, Faculty of Agricultural Sciences and Technologies, Niğde Ömer Halisdemir University, 51240, Niğde, Turkey
| | - Ahmet Şekeroğlu
- Department of Animal Production and Technologies, Faculty of Agricultural Sciences and Technologies, Niğde Ömer Halisdemir University, 51240, Niğde, Turkey.
| | - Brian Tainika
- Department of Animal Production and Technologies, Faculty of Agricultural Sciences and Technologies, Niğde Ömer Halisdemir University, 51240, Niğde, Turkey
| | - Cem Okan Özer
- Department of Food Engineering, Faculty of Engineering and Architecture, Nevsehir Hacı Bektaş Veli University, 50300, Nevşehir, Turkey
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Özer ED, Özer CO. Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics. J Oleo Sci 2023; 72:131-138. [PMID: 36740248 DOI: 10.5650/jos.ess22282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In this study, the effects of oil, water, glycerol monostearate, carrageenan and alginate concentrations, which have a significant effect on quality parameters in olive oil oleogel-based emulsion (OOE), were investigated and their optimum amounts were determined by mixture design for oleogel production with desired properties. OOE was produced using olive oil, water, glycerol monostearate (GMS), carrageenan and alginate at various concentrations in the range of 0-70%, 30-60%, 0-2%, 0-2% and 0-2%, respectively. The optimum quality parameters of OOE were evaluated in terms of optimum firmness value (5.5-7 N), minimum oil loss and peroxide value. The optimum composition was determined 53.5% olive oil, 43.5% water, 1.1% carrageenan, 0.92% alginate and 0.98% glycerol monostearate (w/w). Produced OOE under determined optimum conditions had 5.81 N firmness, 1.82 meq/O2 peroxide value and 21.02% oil loss value. The margin of error between the experimentally obtained data and the estimated data in the study is average 2%. The results showed that the formulation used in OOE production have significant effects on the created OOE structure and quality parameters. In addition, different formulations to be created with the results of the present study will contribute to increasing the applicability of OOE in different foods.
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Affiliation(s)
- Ezgi Demir Özer
- Cappadocia University, School of Applied Science, Department of Gastronomy and Culinary Arts
| | - Cem Okan Özer
- Nevsehir Hacı Bektaş Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
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Çakır M, Özer CO, Var GB. Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products. J Oleo Sci 2023; 72:399-407. [PMID: 36990748 DOI: 10.5650/jos.ess22365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
Abstract
This study aimed to examine the effect of using oleogel as a frying medium on the quality of coated and deep-fried chicken products. Sunflower oil-based oleogels prepared with 0.5%, 1%, 1.5% and 2% carnauba wax were produced for deep frying of coated chicken products and were compared to sunflower and commercial frying oil based on palm oil. The increased carnauba wax concentration in the oleogel decreased the pH, oil, oil absorbance and TBARS value of coated chicken (p < 0.05). Samples deepfried with oleogels containing 1.5% and 2% carnauba wax had the lowest pH values. In addition, since the oil absorption during deep-frying was significantly reduced in these groups (1.5 and 2%), the fat contents of coated products were also lower (p < 0.05). The use of oleogel as a frying medium did not cause a significant change in the color values of the coated chicken products. However, the increased carnauba wax concentration in the oleogel increased the hardness of coated chicken (p < 0.05). As a result, sunflower oilbased oleogels with a carnauba wax content of 1.5% and higher which is healthier in terms of saturated fat content can be used as frying media and can be improved the quality of coated and deep-fried chicken products.
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Affiliation(s)
- Merve Çakır
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
| | - Cem Okan Özer
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
| | - Ganime Beyzanur Var
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
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Özyürek FB, Özer CO, Demir Özer E. The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs. Journal of Culinary Science & Technology 2022. [DOI: 10.1080/15428052.2022.2086091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Fatma Beyza Özyürek
- Department of Food Engineering, Nevsehir Hacı Bektaş Veli University, Nevsehir, Turkey
| | - Cem Okan Özer
- Department of Food Engineering, Nevsehir Hacı Bektaş Veli University, Nevsehir, Turkey
| | - Ezgi Demir Özer
- Department of Gastronomy and Culinary Arts, Cappadocia University, Nevsehir, Turkey
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Var GB, Özer CO. Valorization of waste chicken skin for conjugated linoleic acid (CLA) production: optimization using response surface methodology. Environ Sci Pollut Res Int 2022; 29:32279-32286. [PMID: 35386075 DOI: 10.1007/s11356-022-19983-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Accepted: 03/25/2022] [Indexed: 06/14/2023]
Abstract
The valorization of waste chicken skin fat (WCSF) for conjugated linoleic acid (CLA) production was performed by photoisomerization and optimized the process conditions for high CLA production by response surface methodology. The fat extraction yield from waste chicken skin was approximately 52%. The linoleic acid content of the fat obtained from waste chicken skin was increased by the fractionation process approximately 2 times, up to 52%. Optimum iodine amount and processing time for predicted maximum total CLA amount were determined as 0.87% and 116.36 h, respectively. The maximum total CLA amount was predicted and produced experimentally as 32.14% and 29.01%, respectively. Additionally, iodine amount, processing time, and their interaction significantly affected the amount and variety of produced CLA isomers. The results indicated that dominant isomers produced by photoisomerization of WCSF were trans, trans isomers. However, the amount of cis 9, trans 11 and trans 10, cis 12 CLA isomers could be more increased by optimizing the production parameters. The present study indicated that waste chicken skin could be valorized in CLA production by photoisomerization and obtained high value-added product, and also a more economical and faster CLA production could be realized.
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Affiliation(s)
- Ganime Beyzanur Var
- Faculty of Engineering and Architecture, Department of Food Engineering, Nevsehir Hacı Bektas Veli University, 50300, Nevsehir, Turkey
| | - Cem Okan Özer
- Faculty of Engineering and Architecture, Department of Food Engineering, Nevsehir Hacı Bektas Veli University, 50300, Nevsehir, Turkey.
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Demir Özer E, Esen MK, İçigen M, Özer CO. Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Özyürek FB, Karataş N, Tapan M, Var GB, Çakır M, Özer CO. The effects of light sources and packaging types on the storage stability of fresh lean and chuck beef meat during refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14525] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fatma Beyza Özyürek
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Nuray Karataş
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Mehmet Tapan
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Ganime Beyzanur Var
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Merve Çakır
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Cem Okan Özer
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
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Özer CO, Kılıç B. Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef. Meat Sci 2021; 171:108303. [DOI: 10.1016/j.meatsci.2020.108303] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 08/28/2020] [Accepted: 08/28/2020] [Indexed: 02/06/2023]
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Özer CO, Kılıç B. Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20-961 and L. plantarum DSM2601 in semi-dry fermented sausage. Meat Sci 2020; 169:108218. [PMID: 32599420 DOI: 10.1016/j.meatsci.2020.108218] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 05/08/2020] [Accepted: 06/09/2020] [Indexed: 11/30/2022]
Abstract
The aim of this study was to utilize optimized processing conditions to obtain the highest conjugated linoleic acid (CLA) contents in semi-dry fermented sausages produced with L. plantarum AB20-961 and L. plantarum DSM 2601. Optimized conditions were 5.7 meat pH, 5% hydrolyzed safflower oil addition, 108 CFU/g added starter culture, fermentation time of 73 h for L. plantarum DSM2601 and 79 h for L. plantarum AB20-961, 24 °C fermentation temperature, 65 °C internal cooking temperature and 90% relative humidity. Results indicated that CLA contents in sausages were increased 21% by L. plantarum AB20-961 and 121% by L. plantarum DSM2601 after fermentation compared to initial CLA level determined on manufacturing day (P < .05). After fermentation, an increased CLA content of sausages remained stable during heat processing and storage. Sausages incorporated with L. plantarum strains and hydrolyzed safflower oil had the highest TBARS and PUFA levels, and the lowest pH and moisture content (P < .05). Differences were not found in sensorial and other physicochemical properties among sausage treatment groups. This study demonstrated that high CLA content can be achieved in sausages by utilizing optimum processing conditions described above and starter cultures (L. plantarum AB20-961 and L. plantarum DSM2601) without any adverse effects on quality of the final product.
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Affiliation(s)
- Cem Okan Özer
- Department of Food Engineering, Nevsehir Hacı Bektaş Veli University, Nevsehir, Turkey.
| | - Birol Kılıç
- Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey
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Özer CO, Çelegen Ş. Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14547] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Cem Okan Özer
- Faculty of Engineering and Architecture Department of Food Engineering Nevsehir HacıBektasi Veli University Nevsehir Turkey
| | - Şeyma Çelegen
- Faculty of Engineering and Architecture Department of Food Engineering Nevsehir HacıBektasi Veli University Nevsehir Turkey
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Kılıç B, Özer CO. Potential use of interesterified palm kernel oil to replace animal fat in frankfurters. Meat Sci 2019; 148:206-212. [DOI: 10.1016/j.meatsci.2018.08.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 07/14/2018] [Accepted: 08/29/2018] [Indexed: 01/22/2023]
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Özer CO, Kiliç B. Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage. J Food Sci Technol 2015; 52:2093-102. [PMID: 25829589 PMCID: PMC4375218 DOI: 10.1007/s13197-014-1274-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/22/2014] [Accepted: 02/04/2014] [Indexed: 10/25/2022]
Abstract
The effects of conjugated linoleic acid (CLA) enrichment on lipid oxidation, the fatty acid profile, physico-chemical, sensory and microbiological features of sucuk were investigated. The control sucuk did not contain CLA, however, other groups contained 0.5 %, 1 %, 1.5 %, 2 %, 2.5 %, and 3 % CLA, respectively. The results indicated that CLA concentration was increased in sucuk with CLA addition (p < 0.05). CLA concentration decreased (p < 0.05) during the fermentation period, but did not alter during the storage. Lipid oxidation gradually increased with the increasing of storage in all treatments (p < 0.05). However, addition of CLA decreased lipid oxidation compared to control (p < 0.05). With regard to color, higher L* values were observed in 2 % CLA treatment group compared to other treatments during storage (p < 0.05). Moreover, CLA addition resulted in increased a* values in sucuk (p < 0.05). With the addition of CLA, saturated fatty acids in sucuk decreased and poly-unsaturated fatty acids and conjugated linoleic acids increased (p < 0.05).
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Affiliation(s)
- Cem Okan Özer
- />Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey
- />Faculty of Engineering and Architecture, Department of Food Engineering, Nevsehir Hacı Bektasi Veli University, 50300 Nevsehir, Turkey
| | - Birol Kiliç
- />Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey
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