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    Biotechnological Modernization in Meat and Meat Products
    (Springer Science+Business Media, 2025) Sahin, Oya Irmak; Tural, Serpil; Sarıcaoğlu, Furkan Turker; Dundar, Ayşe Neslihan
    The meat production sector has historically been subject to conflicting claims and pressures pertaining to environmental sustainability, animal welfare, food safety and health, consumer expectations, trade, or rural development. These claims and pressures have, in part, generated a renewed interest in a number of applications or technologies of animal origin, which generally involve a biotechnological approach. It is notable that the meat sector has not fully benefited from advances in life sciences and biotechnologies, at least not in a clear and direct way. One of the most significant factors driving improvements in economic and environmental sustainability in the production of meat and meat products is the advancement of meat science and the application of novel and innovative technologies. These new technologies have enabled more consistent and predictable control over the meat production process and greater knowledge of the functionality of products. New consumer demands and social changes are also driving these biotechnological innovations in the meat production sector. This chapter provides an overview of the status of biotechnological processes in meat and meat product production and the biotechnological interventions in the meat production sector. This concerns the identification of future research and development needs, the coordination of research activities, and the promotion of technology transfer to help develop cost-competitive, safe and healthy, high-quality, and environmentally friendly meat production. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
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    Effect of Non-thermal Food Technologies on Reducing Food Loss and Waste
    (Springer Science+Business Media, 2025) Tural, Serpil; Sahin, Oya Irmak; Dundar, Ayşe Neslihan; Sarıcaoğlu, Furkan Turker
    Food loss and waste have gained attention as critical concerns because of their effects on economic, social, and environmental factors. Applying an appropriate production process is essential for extending shelf life and reducing food loss. Traditional food technologies can guarantee the microbiological safety or stability of their products but can destroy some of the food ingredients which are related to the quality of the food. Today’s consumer demand for safe and nutritional food has directed the attention of food professionals toward the development of green, safe, and environmentally friendly, non-thermal technologies. The use of non-thermal processing technologies, such as Pulsed Electric Fields (PEF), ultrasound, cold plasma, irradiation, high-pressure processing (HPP), Pulsed UV Light, and Oscillating Magnetic Fields, has been extensively studied in the food sector in the last few decades. Using these technologies, the product yield can be increased, and it is possible to evaluate the products that can be spoiled by heat treatment. Food loss can be reduced by prolonging the storage period of products. This chapter provides an overview of the principles, advantages, and disadvantages of non-thermal food technologies, and focuses on their potential to reduce food loss and waste. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
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    High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
    (Elsevier Sci Ltd, 2018) Sarıcaoğlu, Furkan Türker; Tural, Serpil; Gul, Osman; Turhan, Sadettin
    The effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were prepared at 4% protein concentration and homogenized up to 150 MPa. FFSs were characterized in terms of particle size and steady shear rheology, whereas optical, barrier, mechanical and microstructural properties of resulting films were determined. Particle size of suspensions decreased as homogenization pressure increased, and suspensions treated up to 50 MPa showed shear thinning behavior with higher yield stress, while higher HPH treatment caused Newtonian flow. Shear stress-shear rate data were fitted to Herschel-Bulkley model. HPH treatment improved film appearance, and all films displayed good barrier properties against UV light which induces lipid oxidations in foods. The decreasing particle size of HPH treated MDCM-P suspensions up to 100 MPa caused lower water vapour permeability (WVP) and higher tensile strength (TS), and these results were also confirmed by film micrographs which had homogeneous, non-porous and un-cracked surface images. However, porous cross sectional images were observed from 150 MPa HPH treated films. FTIR spectra of films showed similar backbone structure, and the secondary structure of films was analyzed from the area of the deconvoluted Amide I peak, which changed significantly. ss-sheet and ss-turn contents of films showed high correlation coefficients with TS and EAB values. It can be concluded from this study that HPH applications up to 100 MPa can enhance the mechanical and barrier properties of films.
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    Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties
    (Elsevier, 2020) Yilmaz, Kubra; Turhan, Sadettin; Sarıcaoğlu, Furkan Türker; Tural, Serpil
    In this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were investigated. The solubility and water vapor permeability of films improved by the TGase treatment at low concentrations. The highest tensile strength value was obtained in films containing 5 % TGase, and the elongation at break values decreased with the TGase concentration increasing. Glass transition temperature (T-g) of films decreased depending on TGase concentration and the lowest Tg was observed from 5 % TGase treated film. Fourier transform infrared spectra of films displayed similar backbone structures with different band intensities. The secondary structure of films from Amide-I band was significantly affected by TGase addition and the results were well correlated with mechanical properties. TGase addition modified the film surface structure and 3 % concentration caused the lowest surface roughness. These results revealed that mechanical, barrier and surface properties of ABP-P films could be modified with 3 % TGase treatment.
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    Zein-Curcumin Composite Edible Films for Intelligent Packaging: A Natural pH-Sensing Indicator to Monitor Sea Bream Freshness
    (Mdpi, 2025) Demirtas, Burcu; Keser, Beyza; Tural, Serpil; Gul, Latife Betul; Yilmaz, Ilay; Parlak, Mahmut Ekrem; Saricaoglu, Furkan Turker
    This study developed and characterized zein-based edible films enriched with curcumin as natural pH-sensitive indicators for monitoring fish freshness. Colorimetric films were prepared with different curcumin concentrations (1-7% wt) and evaluated for physicochemical, mechanical, optical, and antioxidant properties. Increasing curcumin content reduced water vapor permeability (0.085-0.110 gmm/m(2)hkPa), lowered water contact angles (<90 degrees), and enhanced hydrophilicity. Films exhibited high brightness, with decreased a* and increased b* values, while light transmission decreased, improving UV barrier properties. Colorimetric response (Delta E*) across pH 3-10 was more pronounced at higher curcumin levels, confirming pH-sensitivity. Antioxidant activity significantly increased with curcumin loading (up to 24.18 mol Trolox/g). Mechanical analysis revealed decreased tensile strength but improved elongation at break, bursting strength, and deformation, supported by SEM images showing more homogeneous, micro-porous structures at 7% curcumin. Zein films containing 7% (wt) curcumin (Z/CR7) were applied to gilthead sea bream (Sparus aurata) fillets stored at 4 degrees C for 13 days. Results showed lower TBARS and TVB-N values in Z/CR7 compared to the control, indicating delayed lipid oxidation and spoilage. Colorimetric changes in the films corresponded with fish freshness deterioration, providing a clear visual indicator. Microbiological results supported chemical findings, though antimicrobial effects were limited. Curcumin-enriched zein films demonstrated strong potential as intelligent, biodegradable packaging for real-time monitoring of seafood quality.