Investigation of acrylamide formation and physicochemical attributes of meatballs fortified with oatmeal flour

Derya Arac; Senem Guner

doi:10.29136/mediterranean.1835476

EN TR

Investigation of acrylamide formation and physicochemical attributes of meatballs fortified with oatmeal flour

Abstract

Meatballs, a widely consumed food, can be bound using breadcrumbs, leading to acrylamide formation. In this study, oatmeal flour was used in different ratios (2, 4, and 6%) as a substitute for breadcrumbs. The physicochemical attributes of meatball samples and the acrylamide formation after cooking were investigated. The water content of the samples was significantly preserved, and the cooking loss and some textural properties related to the juiciness were improved as the cooking temperature increased. The color and textural properties were significantly affected in the higher ratios of oatmeal flour. The use of oatmeal flour decreased secondary lipid oxidation compounds regardless of its ratio. The lowest level of formed acrylamide was obtained from the 4% oatmeal flour fortified meatballs, 0.22 µg kg-1 (P>0.05), cooked at the highest temperature in this study. The results showed that oatmeal could be used to decrease the acrylamide formation while preserving the highest quality in meatballs.

Keywords

Supporting Institution

Afyon Kocatepe University

Project Number

22.FEN.BİL.37, 2022

Ethical Statement

This research did not require ethical approval.

Investigation of acrylamide formation and physicochemical attributes of meatballs fortified with oatmeal flour

Abstract

Meatballs, a widely consumed food, can be bound using breadcrumbs, leading to acrylamide formation. In this study, oatmeal flour was used in different ratios (2, 4, and 6%) as a substitute for breadcrumbs. The physicochemical attributes of meatball samples and the acrylamide formation after cooking were investigated. The water content of the samples was significantly preserved, and the cooking loss and some textural properties related to the juiciness were improved as the cooking temperature increased. The color and textural properties were significantly affected in the higher ratios of oatmeal flour. The use of oatmeal flour decreased secondary lipid oxidation compounds regardless of its ratio. The lowest level of formed acrylamide was obtained from the 4% oatmeal flour fortified meatballs, 0.22 µg kg-1 (P>0.05), cooked at the highest temperature in this study. The results showed that oatmeal could be used to decrease the acrylamide formation while preserving the highest quality in meatballs.

Keywords

Project Number

22.FEN.BİL.37, 2022

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Details

Primary Language

English

Subjects

Meat Technology, Food Technology

Journal Section

Research Article

Authors

Derya Arac
0000-0002-9883-8340
Türkiye

Senem Guner ^*
0000-0002-6697-5535
Türkiye

Publication Date

September 21, 2026

Submission Date

December 3, 2025

Acceptance Date

July 22, 2026

Published in Issue

Year 2026 Volume: 39

DOI

https://doi.org/10.29136/mediterranean.1835476

IZ

https://izlik.org/JA78SY84WA

Cite

RIS / Bibtex

APA

Arac, D., & Guner, S. (2026). Investigation of acrylamide formation and physicochemical attributes of meatballs fortified with oatmeal flour. Mediterranean Agricultural Sciences, 39. https://doi.org/10.29136/mediterranean.1835476

AMA

1.Arac D, Guner S. Investigation of acrylamide formation and physicochemical attributes of meatballs fortified with oatmeal flour. Mediterranean Agricultural Sciences. 2026;39. doi:10.29136/mediterranean.1835476

Chicago

Arac, Derya, and Senem Guner. 2026. “Investigation of Acrylamide Formation and Physicochemical Attributes of Meatballs Fortified With Oatmeal Flour”. Mediterranean Agricultural Sciences 39 (September). https://doi.org/10.29136/mediterranean.1835476.

EndNote

Arac D, Guner S (September 1, 2026) Investigation of acrylamide formation and physicochemical attributes of meatballs fortified with oatmeal flour. Mediterranean Agricultural Sciences 39

IEEE

[1]D. Arac and S. Guner, “Investigation of acrylamide formation and physicochemical attributes of meatballs fortified with oatmeal flour”, Mediterranean Agricultural Sciences, vol. 39, Sept. 2026, doi: 10.29136/mediterranean.1835476.

ISNAD

Arac, Derya - Guner, Senem. “Investigation of Acrylamide Formation and Physicochemical Attributes of Meatballs Fortified With Oatmeal Flour”. Mediterranean Agricultural Sciences 39 (September 1, 2026). https://doi.org/10.29136/mediterranean.1835476.

JAMA

1.Arac D, Guner S. Investigation of acrylamide formation and physicochemical attributes of meatballs fortified with oatmeal flour. Mediterranean Agricultural Sciences. 2026;39. doi:10.29136/mediterranean.1835476.

MLA

Arac, Derya, and Senem Guner. “Investigation of Acrylamide Formation and Physicochemical Attributes of Meatballs Fortified With Oatmeal Flour”. Mediterranean Agricultural Sciences, vol. 39, Sept. 2026, doi:10.29136/mediterranean.1835476.

Vancouver

1.Derya Arac, Senem Guner. Investigation of acrylamide formation and physicochemical attributes of meatballs fortified with oatmeal flour. Mediterranean Agricultural Sciences. 2026 Sep. 1;39. doi:10.29136/mediterranean.1835476

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measures.

Complaints
Editors; The author is obliged to examine the complaints coming from the peer reviewers or readers carefully and to respond in an illuminating and explanatory manner.

Political and Commercial Concerns
The owner, publisher and any other political and commercial elements do not affect the independent decision-making of the editors.

Ethical Responsibilities of Peer reviewers
The evaluation of all studies with "Blinding Peer reviewer" directly affects the quality of the publication. This process provides confidence through objective and independent evaluation of the publication. The evaluation process of Mediterr Agric Sci is carried out with the principle of double-blinded arbitration.
The peer reviewers cannot contact the authors directly. Reviews and comments are communicated through the journal management system. In this process, peer reviewer comments on evaluation forms and full texts are forwarded to the author (s) through the editor. In this context, peer reviewers evaluating the work for Mediterr Agric Sci are expected to have the following ethical responsibilities:
• Only work related to the field of expertise should accept the evaluation.
• Evaluate in neutrality and confidentiality.
• If he thinks that he is facing a conflict of interest during the evaluation process, he should refuse to review the study and inform the journal editor.
• Dispose of the studies they review in accordance with the principle of confidentiality after the evaluation process. They can only use the final versions of the studies they have reviewed after they are published.
• Evaluate objectively in relation to the content of the study. Nationality should not allow gender, religious beliefs, political beliefs and commercial concerns to influence assessment.
• Evaluate in a constructive and gentle language. Do not make humiliating personal comments that include hostility, slander and insult.
• Carry out the work they accept to evaluate in a timely manner and with the above ethical responsibilities.

Conflicts of interest
Editors; it ensures that the publication of the manuscripts is completed independently and impartially, taking into account conflicts of interest between the author (s), the peer reviewers and other editors.

Plagiarism Control
A plagiarism document is requested from the authors during the first submission; however, the journal reserves the right to check all submissions after peer-reviewing process through appropriate plagiarism checking tools. In accordance with the publication ethics of Mediterr Agric Sci, it is obligatory that plagiarism audits are carried out in order to protect the integrity of all studies that have passed through the Blind Arbitration Assessment Process ". Within this scope, a copy of each study is subject to plagiarism control by a company approved by the editorial board. The material responsible for the audit belongs to the author (s). Plagiarism is controlled by Turnitin and iThenticate software. Each work is analyzed in-depth by means of software, and the matching and citation matches are extracted. The remaining matches are examined and the errors are detected and reported to the editorial board. The editorial board makes the final decision about the study in the light of the plagiarism audit report of each study. Errors in the report may be requested to be corrected by the authors or the work may be returned to the authors.

Bibliography, Submission and Citation Control
Scientific research is based on previous studies. In the studies conducted, reference is made to the previous studies within the framework of certain rules and references. Mistakes made intentionally or unknowingly in scientific studies undermine the reliability of the study and publication. Mediterr Agric Sci sees it as imperative that accurate and complete references and citations are accepted as a result of the evaluation. Within this scope, after each work is accepted, a bibliography, sending and citation control is carried out by the editorial board. The material responsibility for the control carried out belongs to the author (s).
The bibliography, submission and citation control of accepted studies are carried out for the full text in the following steps:
• Bibliography is prepared in accordance with the procedures and principles contained in the Intructions for Authors section of the journal.
• It is checked whether the references in the text of each reference in the bibliography are given according to the procedures and principles, and the wrong ones are corrected.
• References to in-text references are checked. The missing ones are requested from the authors and the wrong ones are corrected. Procedures and principles of references for full text are taken into consideration.

Layout and Typesetting
Mediterr Agric Sci requires the uniformity of the articles, their readability and the standard and uniform print format required by the standards. In this context, plagiarism audit and bibliography editing are completed by the Editorial Board. The responsibility for the checking of the galleyproofs rests with the author (s).

Giving the DOI Number
The Digital Object Identifier (DOI) is a unique access number that allows the identification and access of each published work electronically. A DOI number is mandatory for each study published in Mediterr Agric Sci. Plagiarism audit, bibliography check and print version are prepared by the editorial board after the acceptance stage.