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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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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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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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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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The aim of the present study was to determine the optimum pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added Lactobacillus plantarum AB20-961 and Lactobacillus plantarum DSM2601 for high conjugated linoleic acid (CLA) production in ground beef. The highest CLA production with using safflower fatty acids by L. plantarum AB20-961 and L. plantarum DSM2601 was 7.91 and 38.31 mg CLA/g fat, respectively (P < 0.05). Optimum conditions for both strains were 37 °C fermentation temperature, 5% added fatty acid in free form and 8 log CFU/g initial count. Additionally, the optimum pH and fermentation time were 7.94 pH and 78.78 h for L. plantarum AB20-961 and 7.68 and 72.57 h for L. plantarum DSM2601. The results indicated that both L. plantarum strains with optimum conditions determined in the present study may be applied in order to enrich CLA content in ground beef and satisfy consumer demands for the fermented meat products with functional components.

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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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The objective of this study was to investigate the effects of added beta-glucan (ß-glucan) levels on the lipid oxidation, physicochemical, microbiological, textural and sensorial properties of fermented sausage produced with various amounts of beef fat during fermentation and storage periods. To determine the effects of ß-glucan, twelve sausage treatments included four controls (no ß-glucan) with or without beef fat and starter culture addition and eight ß-glucan incorporated groups produced with addition of starter culture, various levels of ß-glucan (0, 1, 2%) and different levels (0, 10, 15, 20%) of beef fat were manufactured. The results indicated that addition of ß-glucan decreased thiobarbituric acid reactive substances (TBARS) values compared to control groups which had 20% beef fat (P < 0.05). ß-glucan enhanced the growth of lactic acid bacteria during fermentation and storage periods (P < 0.05). The addition of ß-glucan caused a decrease in water activity and pH values of sausage during the fermentation and storage (P < 0.05). Color values, fatty acid composition, protein, fat, moisture and ash content were not influenced by the use of ß-glucan (P < 0.05). Higher levels of ß-glucan in sausage formulation caused an increase in the hardness values of sausage (P < 0.05).

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The aim of the study was to investigate the effects of replacing beef fat with interesterified palm kernel oil (IPKO) on the quality characteristics and storage stability of frankfurters. Five treatment groups were: control (C) and four levels of IPKO replacements; 25, 50, 75 and 100%. Study results revealed that replacement of beef fat with IPKO resulted in a significant increase in caprylic (C8:0), capric (C10:0), lauric (C12:0) and miristic acid (C14:0) levels and a decrease in palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0) and oleic acid (C18:1) levels in frankfurters (P < 0.05). Higher TBARS values were determined in frankfurters manufactured with IPKO compared to the control group after the manufacturing and storage periods (P < 0.05). A 75% and 100% beef fat replacement with IPKO had significantly lower hardness values compared to the other groups (P < 0.05). The use of IPKO increased pH in frankfurters (P < 0.05). However, replacing beef fat with IPKO did not affect moisture, fat, protein, ash contents and sensory properties.

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The objective of this study was to investigate the effects of replacing beef fat with enzymatic interesterified palm kernel oil (IPKO) on the quality characteristics and storage stability of sucuk (Turkish dry-fermented sausage). The partial (25, 50, 75%) and complete (100%) replacement of added beef fat with IPKO were carried out during sucuk processing. According to the study results, replacement of beef fat with IPKO resulted in significant increase in the concentrations of caprylic, capric, lauric and mryistic acid and decrease in the concentrations of stearic, oleic and linoleic acid in sucuk (P<0.05). Even though replacement with IPKO did not affect TBARS of sucuk dough, a slightly higher TBARS values were determined in sucuk manufactured with IPKO at the end of storage compared to control (P<0.05). Hardness, gumminess and chewiness values of sucuks were decreased with IPKO replacement (P<0.05). Replacement with IPKO increased moisture and a* and b*, decreased protein, fat and pH in sucuks at the end of fermentation (P<0.05).

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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).