Bu çalışmada, farklı oranlarda (%4 ve %8) keten çiya tohumu ile zenginleştirilmiş yayın balığı (Silurus glanis) köftelerinin bazı kalite kriterlerinin incelenmesi amaçlanmıştır. Balık köfteleri depolamanın belirli günlerinde (1, 7 14. gün) toplam aerobik mezofilik bakteri (TAMB), psikrotrofik bakteri, maya-küf, tiyobarbitürik asit (TBARS), uçucu bazik azotu (TVB-N), pH duyusal parametreleri yön...

Aim of this study was to investigate influence the shelf life and quality characteristics fried chicken with various levels shrimp powder (0%, 5%, 10%, 15%). Fried in soybean oil heated 170°C stored at 4°C for 3 weeks refrigerator. Quality determined by analyzing color, pH, sensory properties, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), total plate counts (TPC...

Prevention of lipid oxidation needs special attention because a high proportion of fatty acids in broiler meat are unsaturated. A feeding experiment was conducted to evaluate the antioxidant effect of dietary addition of rosemary, chokeberry pomace, rosehip, or nettle in comparison with vitamin E. Male Ross PM3 broilers caged in groups of 6 (4 replicated cages per treatment) were fed a balanced...

In the present study, thirty-five Nellore bulls were used to determine the effects of two levels and two sources (organic and inorganic) of Cu supplementation on the oxidative stability of lipids, measured by the thiobarbituric acid-reactive substance (TBARS) test, meat colour and superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) enzyme activities. The following treatments were use...

INTRODUCTION Oxidative lung damage may be associated with the destruction of alveolar cells. Type II alveolar epithelial cells (AECs),as progenitors of type I cells, are indispensable for the renovation of alveolar structure after lung injury. Extensive damage to type II cells could be responsible for unfavorable outcome. However, the susceptibility of type II AECs to oxidative stress is unclea...

When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi a...

The aim of this study was to determine the antioxidant potential of the serum and the level of lipid oxidation products in the sera of apparently healthy adult males. The "antioxidant power" of the serum, defined as the ability to reduce ferric ions by antioxidants from the serum (FRAP), was taken as the indicator of total antioxidation potential. The formation of lipid oxidation products was e...

Reactive oxygen species (ROS) are common products of the physiological metabolic reactions, which are associated with cell signaling and with the pathogenesis of various nervous disorders. The brain tissue has the high rate of oxidative metabolic activity, high concentration of polyunsaturated fatty acids in membrane lipids, presence of iron ions and low capacity of antioxidant enzymes, which m...

Patties were made from pork loin, individually vacuum- or aerobic-packaged and stored either at 4 or -40°C. Refrigerated patties were irradiated at 0, 1.5, 3.0 or 4.5 kGy absorbed dose, and frozen ones were irradiated at 0, 2.5, 5.0, or 7.5 kGy. Samples were analyzed for lipid oxidation, volatile production and odor characteristics. Refrigerated samples were analyzed at 0, 1 and 2 weeks, and fr...