Fatma Meltem SERDAROĞLU
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı
Research areas: Other, Engineering and Technology, Agricultural Sciences, Agriculture, Natural Sciences, Seafood, Seafood Processing Technologies, Biochemistry, Food Biochemistry, Life Sciences
Publications
- Sustainable plant-based proteins: physicochemical, techno-functional, and antioxidant properties of flaxseed and pumpkin seed protein isolates (2026)
- Oyster mushroom (Pleurotus ostreatus) polysaccharides as a natural alternative to phosphate in chicken nugget formulations: enhancing quality and oxidative stability (2026)
- EFFECT OF LAUREL EXTRACT AND COOKING TIME ON QUALITY AND OXIDATIVE STABILITY OF SOUS-VIDE COOKED TURKEY BREAST (2025)
- Innovative coating of turkey breast with nanoemulsion solution containing chia mucilage and sage essential oil by using vacuum impregnation (2025)
- Application of Protein Concentrate-Based Gel Emulsions for Animal Fat Reduction in Meat Emulsions: Proximate Composition, Technological, and Textural Properties (2025)
- Exploring the impact of barberry extract and grilling on oxidative and nitrosative reactions in fermented sausages: Insights into lipid-protein oxidation, nitrosamine, and 3-nitrotyrosine as a potential biomarker (2025)
- IMPACT OF CHITOSAN-BASED GELLED EMULSION ON THE QUALITY CHARACTERISTICS OF REFORMULATED MEAT EMULSIONS (2025)
- Sustainable Nanofiber-Based Strategies for Improving Quality and Safety in Meat Systems (2025)
- Chia Mucilage-Based Nanoemulsion Coatings with Sage Essential Oil for Improving the Oxidative Stability and Shelf Life of Fresh Turkey Breast (2025)
- Utilization of Pumpkin Seed Protein Isolate as a Phosphate Replacer in Model Meat Emulsions: Effects on Chemical and Techno-Functional Properties (2025)
- Advances and Functional Perspectives on Next-Generation Edible Films and Coatings for Meat Products (2025)
- Fat content modification in chicken liver pâté using an oleogel and a vegetable puree (2025)
- Corn Oil Oleogel Structured with Chicken Skin as A Potential Fat Replacerin Meat Batters (2024)
- Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts (2024)
- THE EFFECTS OF MARINATION WITH ROSEHIP INFUSION ON QUALITY PARAMETERS OF TURKEY BREAST FILLETS (2024)
- The effects of incorporating oleogel on properties of model system emulsions (2024)
- Enhancing meat quality through marination: principle, ingredients and effects (2024)
- Utilizing chia flour-based gelled emulsion for the development of functional beef patties with enhanced nutritional profile (2024)
- Effects of amaranth gel on model system meat emulsion properties and quality parameters (2024)
- Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage (2024)
- Corn Oil Oleogel Structured with Chicken Skin as A Potential Fat Replacer in Meat Batters (2024)
- Effects of amaranth gel on model system meat emulsion properties and quality parameters (2024)
- Effect of pre‐drying methods on the quality aspects of explosive puffed dried beef snack (2023)
- Et Teknolojisi "Et Ürünleri Üretiminde Temel Teknolojiler ve Ürün Kalitesi" (2023)
- Investigating the Influence of Rosehip Tea Marination on Lipid Oxidation in Turkey Breast Meat (2023)
- Innovative Coating Approach: Vacuum Impregnation with Chia Mucilage and Sage Infusion for Turkey Fillets (2023)
- Applicability of vacuum impregnation in meat and marine products (2023)
- Protein oxidation in meat products: exploring the role of natural antioxidants in preservation and quality enhancement (2023)
- Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system (2023)
- Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays (2022)
- Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation (2022)
- Defne Yaprağı ve Adaçayı İçeren Yenilebilir Filmler: Oksidasyonun Engellenmesi ve Soğukta Muhafa Pişmiş Köftelere Uygulanması (2022)
- Chia ( Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives (2022)
- OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES (2022)
- The use of healthier oils in the form of gelled or double emulsions to replace animal fat in meat products (2022)
- REFORMULATION OF LOW-SALT MEAT PRODUCTS USING HEALTHIER INGREDIENTS (2022)
- UTILIZATION OF GELLED EMULSION BASED ON CHIA FLOUR WITH PEANUT OIL IN BEEF PATTIES (2022)
- TECHNOLOGICAL PROPERTIES OF MEATBALLS FORMULATED WITH DIFFERENT LEVELS OF DRIED TOMATO POWDER (2022)
- Gıdalarda Bira Mayşe Atığı (Brewers Spent Grain) 'nın değerlendirilmesi (2022)
- Sürdürülebilir Atık Yönetimi Açısından Et Endüstrisi Yan Ürünleri ve Atıkların Değerlendirilmesi (2022)
- Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages (2022)
- Chia seed mucilage as fat replacer in beef patties: Effects of technological properties ( (2021)
- The Effects of Using Arugula Extract or pre-converted Arugula Extract as Nitrite Source in Heat Treated Fermented Sausages (2021)
- FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ (2021)
- The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions (2021)
- The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat (2021)
- Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat (2021)
- Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages (2021)
- Elimination of phosphate in restructured turkey steaks by the addition of eggshell calcium powder and low methoxyl pectin (2021)
- Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products (2021)
- Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages (2021)
- Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages (2021)
- Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties (2021)
- Use of linseed and coconut flours in chicken patties as gluten free extenders (2021)
- An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion (2020)
- Formulating reduced-fat sausages with quinoa or teff flours: Effects on emulsion characteristics and product quality (2020)
- Residual nitrite content of heat-treated sucuk as affected by chard powder incorporation and processing (2020)
- Sığır Et Yağı İkamesi Olarak Su İçinde Yağ Jel EmülsiyonKullanımının Yağı Azaltılmış Dana Sosislerinin BazıKarakteristikleri Üzerine Etkisi (2020)
- Sağlıklı et ürünleri formülasyonlarının geliştirilmesinde çoklu emülsiyonların kullanımı (2020)
- Isıl işlem görmüş sucuk formülasyonlarında hayvansal yağ girdisinin bitkisel yağ karışımı ile yer değiştirilmesinin ve antioksidan kullanımının ürün kalitesine olan etkilerinin incelenmesi. (2020)
- Drying kinetics behavior of turkey breast meat in different drying methods (2020)
- In Vitro Et: Neden ve Nasıl? (2020)
- Fermente dana ve hindi sucuklarında yağ formülasyonunun oksidasyon üzerine etkilerinin incelenmesi (2020)
- Tavuk Nugget Formülasyonlarında Buğday Unu Yerine Bal Kabağı Tozu Kullanımı Üzerine Bir Araştırma (2020)
- Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes (2020)
- RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING (2020)
- An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion (2020)
- Pectin: Properties and utilization in meat products (2020)
- Quality Changes in Sous-Vide Cooked Meat (2020)
- A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters (2020)
- Evaulation of Rosemary Extract and Ascorbic Acid in Different Phases of Emulsion Gels on the Quality Characteristics of Model System Chicken Meat Emulsions (2019)
- Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages (2019)
- Effects of using egg shell powder as phosphate replacer on quality properties of chicken patties (2019)
- Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing? (2019)
- Effects of gelled emulsions containing peanut and flaxseed oil mixture on the oxidative stability of heat-processed fermented sausages. (2019)
- Oxygen Absorbers: Their Role In Meat Products (2019)
- THE EFFECT OFREPLACING BEEF FAT WITH OLIVE OIL AND PRODUCTION METHODS ONOXIDATIVE CHANGES IN FERMENTED SAUSAGE (SUCUK) (2019)
- Evaulation of Rosemary Extract and Ascorbic Acid in Different Phases of Emulsion Gels on the Quality Characteristics of Model System Chicken Meat Emulsions (2019)
- Effects of using egg shell powder as phosphate replacer onquality properties of chicken patties (2019)
- Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach (2019)
- Technological quality of chicken nuggets formulated with pumpkin powder as wheat flour replacers (2019)
- The Effect of Replacing Beef Fat with Olive Oil and Production Methods on Oxidative Changes in Fermented Sausage (Sucuk) (2019)
- Using Double Emulsions to Improve Quality Characteristics of Beef Sausage (2019)
- Changes in Quality Characteristics of Heat – Treated Beef Sucuk by Using Olive Oil as Fat Replacer (2019)
- Incorporation of gelled emulsions with ?-tocopherol as fat replacer in heat-treated fermented sausages (2019)
- Monitoring the changes in freshness and oxidative stability of sous-vide cooked sea bass fillets marinated with daphne or basil extracts (2019)
- Oxygen Absorbers: Their Role In Meat Products, (2019)
- A novel fat modification strategy in fermented sausages by incorporation of gelled emulsions with fig seed oil (2019)
- Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks (2019)
- The Role of Novel Pasteurization Approaches on Altering Functional Properties of Egg Proteins (2019)
- As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products (2019)
- CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS (2019)
- Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar (2019)
- Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing? (2019)
- The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets (2019)
- Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach (2019)
- Bir Isıl İşlem Kontaminantı Akrilamid: Oluşum Mekanizmaları ve Et Ürünlerinde Akrilamid Oluşumunun Azaltılmasına Dair Stratejiler (2019)
- Plant Polyphenols as Antioxidants in Meat Products, (2018)
- Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles (2018)
- Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening (2018)