Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles.

The aim of this research was to determine the quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles. Most quality properties of both muscles were similar apart from total fat content. Freeze-dried meat pieces were kept in ten different equilibrium levels of relative humidity (2.0-97.3%) at 5, 15, 25 and 30°C. The experimental data were evaluated using BET (Brunauer-Emmett-Teller) and GAB (Guggenheim, Anderson and deBoer) models. The equilibrium moisture contents of freeze-dried Biceps femoris were lower than those of Semimembranosus at all water activities and temperature. The constants m0 and C of BET and GAB equations were determined to be between 6.27 and 8.07g/100g dry matter and 9.32-13.73, respectively. Constant k was about 0.90 at all temperatures, and the GAB equation exhibited a better fit to the experimental data of both muscles as a result of all %E values being approximately equal to 10%.

Adsorption behaviour of bulgur.

The aim of this research was to determine the adsorption behaviour of bulgur. Three different particle sizes (2

Bioactive components of mother vinegar.

OBJECTIVE: Mother vinegar is extracellular cellulose and is a thick, hard layer formed by the acetic acid bacteria on the surface of vinegar. The aim of the study was to determine the bioactive components of mother vinegar produced from various vinegars. METHODS: Mothers of vinegar were produced during vinegar productions using surface culture method from apple and pomegranate juices. Titration acidity, pH, total dry matter, ash, mineral substances, total carbohydrate, total phenolic substance, phenolic components, and total antioxidant activity were determined in samples. RESULTS: It was found that mother of pomegranate vinegar had higher antioxidant capacity and total phenolic substance compared to samples of mother of apple vinegar. According to standards, gallic acid and chlorogenic acid were dominant phenolic compounds in mother of apple vinegar, whereas gallic acid was the major phenolic compounds in mother of pomegranate vinegar. The mother vinegars had high Fe contents. CONCLUSION: It was concluded that mother of vinegar produced by natural acetic acid bacteria contains significant bioactive substances.

Functional properties of vinegar.

A variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol-lowering responses. The aims of this article are to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.