Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Baltaci, Cemalettin(1)
• Bostan, Sinan(1)
• Gül, Abdulkadir(1)
• Ilyasoǧlu, Huri(1)
• Karpuz, Ömer(1)
• Yılmaz, Fırat(1)

• MakaleAçık Erişim2026Scopus SJRQ4/r/gumushane/13488
  Impact of cooking methods on PAH formation in traditional Akçaabat meatballs

  Bostan, Sinan; Gül, Abdulkadir; Karpuz, Ömer; Baltaci, Cemalettin; Yılmaz, Fırat

  Akçaabat meatballs, a traditional and commercially important Turkish meat product, are widely consumed and typically prepared using high-temperature cooking methods that may promote the formation of polycyclic aromatic hydrocarbons (PAHs). This study aimed to evaluate the effect of different cooking techniques, including pan cooking without added oil (dry pan cooking), electric grilling, oven baking, charcoal barbecue, and hazelnut shell charcoal barbecue, on PAH formation in Akçaabat meatballs. Samples obtained from eight different producers were analyzed for selected chemical properties and PAH contents using HPLC-FLD. While basic compositional characteristics varied among samples, the most significant differences were observed in PAH levels depending on the cooking method. The sum of four priority PAHs (∑PAH4) ranged between 7.70 and 112.38 µg/kg across all treatment s. Among the cooking methods, barbecue applications (charcoal and hazelnut shell charcoal) resulted in the highest PAH levels, frequently exceeding regulatory limits. In contrast, electric grilling produced the lowest PAH concentrations and showed the highest compliance with food safety standards. These findings demonstrate that cooking method plays a critical role in PAH formation and highlight the importance of selecting appropriate cooking techniques to minimize health risks. In this context, electric grilling can be considered a safer alternative, whereas traditional charcoal-based cooking methods may pose a significant risk in terms of PAH exposure.

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• MakaleAçık Erişim2013Scopus SJRQ3/r/gumushane/15466
  Antioxidant effect of rosehip seed powder in raw and cooked meatballs during refrigerated storage

  Ilyasoǧlu, Huri

  The aim of this study was to learn the usage ability of rosehip seed powder (RSP) as an antioxidant agent to prevent lipid oxidation in raw and cooked meatballs during refrigerated storage. For this purpose, 4 different formulations (without RSP and with 1%, 2%, and 4% RSP) were prepared. Thiobarbituric acid reactive substances (TBARS) values of the raw and cooked meatballs were determined at 0, 3, 6, 9, and 12 days of storage. Both the raw and the cooked meatballs containing 2% RSP had lower TBARS values at the end of storage compared to the control meatballs. Moreover, the difference in sensorial properties between the cooked control sample and cooked RSP-added test samples was not significant. These results indicated that RSP may be utilized as a natural antioxidant in cooked meatballs.

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  AtıfScopus12·WoS10·OpenAlex11·TR Dizin1

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