Adem Savaş

Herein, the effects of red beet peel powder (RBPP) addition at different concentrations (0%, 0.5%, and 1%) and frying in different vegetable oils (sunflower, corn, and hazelnut oils) on the physicochemical properties, color characteristics, lipid oxidation, textural parameters, and acrylamide formation of meatballs were investigated. RBPP concentration significantly affected pH, moisture content, hardness, TBARS, and acrylamide formation ( p < 0.05 ), whereas no significant effects were observed on cooking loss, color characteristics (L ^* , a ^* , b ^* , C ^* , and h°), springiness, cohesiveness, gumminess, chewiness, and resilience. Oil type significantly influenced pH, moisture content, cooking loss, hardness, springiness, gumminess, chewiness, and resilience ( p < 0.05 ), while no significant effects were detected on color characteristics, cohesiveness, TBARS and acrylamide content. Among the RBPP treatments, the highest acrylamide content was determined in meatballs supplemented with 0.5% RBPP, whereas the 1% RBPP treatment produced acrylamide levels statistically comparable to those of the control group. These findings suggest that, in terms of acrylamide levels, the addition of 1% RBPP to meatball formulations may be a more suitable incorporation level than 0.5%.

Herein, the impact of oven bag usage on various quality parameters and minerals present in cooked fish sea bream and bonito were examined. The study revealed a substantial impact of fish variety on moisture and a* values, while no significant influence was observed on cooking loss, L*, and b* values. The cooking process exerted a statistical significance on cooking loss, L*, a*, and b* values. The findings indicate that the use of oven bags leads to significant increases in Mg and K mineral levels. Regarding mineral content, the range of bonito fish was found to vary between 0.52-1681.05 mg/kg, and that of sea bream fish between 0.37-1540.34 mg/kg. In general, the major minerals were determined as K>Na>Mg. In addition, principal component analysis was applied to evaluate the differences between the samples. These findings may support the development of healthier cooking recommendations and encourage practices that preserve the nutritional quality of fish in daily consumption.

In the study, the effects of adding sour cheery seed powder at different concentrations (0%, 0.5%, 1%, and 1.5%) on the pH, water content, lipid oxidation, cooking loss, color, TPC, antioxidant activity (DPPH and ABTS), texture, and acrylamide contents of meatballs cooked at 150 °C, 200 °C, and 250 °C were investigated. The sour cherry seed powder significantly affected the pH, cooking loss, a*, b*, C*, h°, TBARS, acrylamide, hardness, and springiness, while no significant effect was found on the moisture, L*, cohesiveness, gumminess, or chewiness. The cooking temperature had a significant effect on all the parameters except cohesiveness, gumminess and chewiness. The addition of 1% sour cherry seed powder resulted in the lowest acrylamide and TBARS values. The sour cherry seed powder increased the total phenolic content (TPC) and antioxidant activity of the meatballs. These results indicate that sour cherry seed powder can be used as a sustainable food ingredient in meatball production, reducing acrylamide and lipid oxidation while improving the antioxidant capacity, color, and texture properties.

Bu çalışmada, farklı sıcaklık (175ºC ve 200ºC) ve baharat konsantrasyonlarında (%0, %0,5 ve %1) Airfryer teknolojisi kullanılarak pişirilen köftelerin çeşitli kalite parametreleri ile mineral içeriği üzerine etkisinin belirlenmesi amaçlanmıştır. Örnekler ayrıca pH, pişirme kaybı, L*, a*, b* gibi bazı nitel özellikler açısından da analiz edilmiştir. Baharat konsantrasyonu ve sıcaklık arttıkça pH ve pişirme kaybı değerleri önemli düzeyde (PZn>Fe>Mn şeklindedir. Özellikle Na, Mn ve Fe gibi minerallerin miktarı baharat ilavesiyle artarken, Zn ve P değerlerinde düşüşler ile sıcaklığa bağlı değişiklikler gözlenmiştir. Baharat konsantrasyonu ve pişirme sıcaklığının birlikte değerlendirildiği durumda ise tüm minerallerde önemli farklılıklar saptanmıştır. Baharat konsantrasyonu ve 175°C pişirme sıcaklığı, hem besin değerleri hem de mineral içerikleri açısından dengeli bir tercih olabilir.

This study investigates various quality parameters, antioxidant activities and mineral compositions of different hazelnut varieties. In addition, samples were analyzed in terms of various qualitative properties (moisture, L*, a*, b*, Chroma*, Hueº). The moisture contents in the samples were found to be in the following order: Tombul > Sivri > Karafındık, with statistically significant differences being determined (P < 0.01). The mineral contents in the samples varied between 10.13 and 1799.77 ppm, with statistically significant differences being found (P < 0.01). The main minerals present in the hazelnut samples were determined to be K, Mg and Ca. The study concluded that both hazelnut variety and roasting time had statistically significant effects (P < 0.01) on the total phenolic content (TPC) (1083.32-1974.76 mg GAE/kg) and total flavonoid content (TFC) (780.58-1920.38 mg QE/kg), DPPH (0.21-0.36 mM TE/100 g) and ABTS (0.27-0.64 mM TE/100 g) contents.

In this study, the effects of chicken breast meat samples cooked in the oven at different temperatures (180, 200, and 220 °C) and times (16, 24, and 32 min) on various quality parameters, lipid oxidation, free amino acid profile, and mineral contents were investigated. Chicken breast samples were also analyzed in terms of several qualitative properties (pH, TBARS, cooking loss, lightness, redness, and yellowness). Both cooking temperature and cooking time affected the qualitative properties. It was determined that the mineral contents of the samples were affected by cooking time and temperature. The mineral content of the samples varied between 1.47 mg kg⁻¹ and 1700.46 mg kg⁻¹. In addition, the analysis of mineral content revealed that the order of mineral abundance in chicken samples was K > Na > Ca > Mg > Zn > Cu. In terms of free amino acid profile, it was determined that essential amino acids methionine (70.71–156.67 mg 100 g⁻¹) and phenylalanine (29.41–44.41 mg 100 g⁻¹), and non-essential amino acids alanine (66.29–141.11 mg 100 g⁻¹), glutamate (76.64–104.39 mg 100 g⁻¹), and glycine (35.03–56.18 mg 100 g⁻¹) contents were the highest. It was determined that the free amino acid content of the samples varied between 1.71 and 156.67 mg 100 g⁻¹. In addition, it was found that the pH, TBARS, cooking loss, lightness, redness, and yellowness parameters were significantly affected (p < 0.01). Consequently, it was found that the cooking temperature and duration significantly influenced the nutritional composition of chicken breast meat. Cooking at 180 °C for 16 min was identified as the optimal condition for minimizing lipid oxidation and maximizing mineral content.

Taekwondo is a complex martial art that requires speed, balance, agility, and endurance. This study aims to examine the effects of nitrate and L-arginine supplementation on acute aerobic and anaerobic performance, balance, agility, and recovery in elite taekwondo athletes. This study was conducted as a double-blind, randomized, crossover study with the participation of 15 experienced taekwondo athletes aged 19.06 ± 0.96 years and 8.93 ± 1.27 years of training experience. Participants visited the laboratory a total of nine times, including a practice session and anthropometric measurements. These visits consisted of eight experimental sessions conducted at 72-hour intervals. The experimental sessions were conducted with nitrate, L-arginine, and a combination of both supplements (NIT*L-ARG) and placebo. Nitrate supplementation was provided by homogenizing fresh spinach (837.40 mg/kg), while L-ARG was given as a single dose of 6 g in powder form three hours before exercise. NIT*L-ARG supplementation significantly improved the anaerobic performance of athletes in Wingate peak power and peak power (w/kg) compared to placebo and in mean power compared to NIT, L-ARG, and PLA. In addition, NIT*L-ARG supplementation significantly improved blood lactate levels and agility performance immediately after Wingate and Shuttle run tests. The combined intake of NIT*L-ARG was found to be effective in improving aerobic, anaerobic, and agility performances as well as fatigue levels of athletes. It was determined that taking NIT and L-ARG supplements alone contributed to the improvement of improving athletes' performance in Wingate mean power values and subsequent fatigue level compared to PLA.