Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Language: search.filters.language.enSubject: search.filters.subject.Marination

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  • Article
    Effect of Marination on the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Vegetables
    (Wiley, 2025) Kacmaz Ozcetin, Sibel; Artok, Levent
    The effect of marination on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled vegetables was studied. Various marinade ingredients, including apple cider vinegar, red grape vinegar, lemon juice, garlic powder, black pepper, and the food additive tert-butylhydroquinone (TBHQ) were applied to vegetable samples before charcoal grilling. The total phenolic content (TPC) and total antioxidant capacity (TAC) of each marinade ingredient were assessed for their contribution to PAH inhibition. A substantial decrease in PAH4 formation was observed in marinated vegetables. Red grape vinegar exhibited the strongest average inhibitory effect on total PAH4 formation (75%), followed by apple vinegar (68%), lemon juice (52%), garlic powder (34%), and black pepper (30%). Additionally, the TBHQ (67%) demonstrated a strong inhibitory effect, reducing total PAH4 formation by 67%. These findings offer valuable insights for reducing PAH levels in grilled vegetables and preventing their formation.
  • Article
    Citation - WoS: 3
    Citation - Scopus: 5
    Assessing the Impact of Non-Thermal and Thermal Treatment on the Shelf-Life of Onion Juice
    (Czech Academy of Agricultural Sciences, 2018) Demir, Hande; Yıldız, Mustafa Kemal; Becerikli, İsmail; Ünlütürk, Sevcan; Kaya, Zehra
    Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm(2) UV incident intensity) and conventional heat treatment (74.5 degrees C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life.