Insanin yaradilisindan bu yana yasamsal faaliyetlerini surdurebilmesi icin gereken unsurlardan bi... more Insanin yaradilisindan bu yana yasamsal faaliyetlerini surdurebilmesi icin gereken unsurlardan biri beslenmedir. Fizyolojik bir zorunluluk olan beslenme, insanligin yasam sartlarinin gelisimi ile paralel ilerlemistir. Icgudusel olarak gerceklesen bu durum, dogada once toplayicilikla baslamistir. Insanlar dogada bulduklari zararli bitkileri ayirt ederek yenebilir yiyecekleri bulmuslardir. Atesin bulunmasiyla pisirmeyi ogrenen insanoglu, zamanla hayvanlardan da elde edebilecegi gida maddelerini kesfetmistir. Bu kesifle farkli lezzetleri denemis ve vucudun gerekli olan protein, vitamin ve yag gibi ihtiyaclarini karsilamistir. Beslenme cesitliligi damak tadi olgusunu da beraberinde getirmistir. Tuketilen yiyeceklerin farklilik gostermesinin baslica sebepleri; o donemdeki topluluklarin yasadiklari bolgenin iklimi, doga kosullari ve bu bolgelerde yetisen sebze, meyve ve tahillardir. Yine bolgede yasayan hayvanlarin cesitliligi sebebiyle tuketilen yiyeceklerin farklilik gostermesi kacinilm...
Insan beslenmesinde son derece onemli bir yere sahip olan et, yagliligi ve sahip oldugu yagin ice... more Insan beslenmesinde son derece onemli bir yere sahip olan et, yagliligi ve sahip oldugu yagin icerigi, bozulma ve zehirlenmelere acik olmasi nedeniyle guvenilirligi bakimindan son zamanlarda endise uyandirmakta ve ayni zamanda ekonomik kayiplari da beraberinde getirmektedir. Islenmis et urunlerinin ise kanser basta olmak uzere cesitli hastaliklarla iliskilendirilmesinden oturu saglik bilinci yuksek toplumlarda imaji zedelenmis durumdadir. Bu derlemede, tuketici talepleri dogrultusunda soz konusu endise ve dezavantajli durumlarin giderilerek et ve et urunlerinin daha saglikli, hatta fonksiyonel, ayni zamanda da besleyici ve guvenli olmasi yonunde kalitesini gelistirme amacli kesim oncesi ve kesim sonrasi uygulanabilecek alternatif teknikler ele alinmaktadir. Bu amacla, canli hayvanlar uzerinde kalite odakli genetik yaklasimlar ile besleme stratejileri, kesim sonrasinda ise etin elde edilmesinden itibaren islemeye hazirlanmasi, urune donusturulmesi ve ambalajlanmasina yonelik alternatif uygulamalara yer verilmistir.
The quality of food products depends on the hygienic, nutritional and organoleptic properties whi... more The quality of food products depends on the hygienic, nutritional and organoleptic properties which may be changed during storage. Such changes mainly result from exchanges between food and the surrounding media or reactions, which occur between food components. Food packaging is extremely crucial to protect foods and their raw materials from oxidative and microbial spoilage and to enhance the properties that affect shelf-life. All materials that are coated to food and can be consumed with food or without further removal are considered as edible film or coating. Edible film and coatings are natural polymers obtained from agricultural products such as animal and vegetable protein, gum and lipids and due to their degradability; they are environment-friendly. Recent years with the increased awareness of consumers towards high-quality foods, effective factors for health, environmental damages caused by waste of non-renewable food packaging materials and with the emergence of markets for...
Ülkemizde, özellikle son 20 yılda kanatlı eti endüstrisi büyük ilerleme göstererek, apayrı bir se... more Ülkemizde, özellikle son 20 yılda kanatlı eti endüstrisi büyük ilerleme göstererek, apayrı bir sektör haline dönüşmüştür. Bu dönüşüm içerisinde gerek kullanılan hayvanlar, barınaklar, ekipmanlar, yetiştirme sistemleri gerekse sağlık hizmetleri, besleme, kesim, pazarlama ve verimlilik açılarından kanatlı sektörümüz Avrupa ülkeleri ve Amerika ile rekabet edebilecek tek hayvancılık kolu haline gelmiştir. Kümes hayvanlarının Salmonella’dan korunması amacıyla, çiftlikte baslatılması suretiyle çiftlik düzeyinde alınacak bir seri önlem, enfeksiyonun ve salgının etkin bir şekilde kontrolünü mümkün kılmaktadır. Çiftliklerde Salmonella tasımayan damızlıkların yetiştirilmesi, bu hayvanların beslenmesinde Salmonella içermeyen yemlerin kullanılması, içme sularının Salmonella açısından güvenli olması, düzenli veteriner kontrollerinin yapılması ve bu kontroller sonrasında enfekte olmuş hayvanların sağlıklı hayvanlardan ayrılması, hastalıklı hayvanların tedavisi, aşılama programlarının özellikle kü...
Nowadays, consumer demands on high quality, healthy, almost fresh foods with long shelf life have... more Nowadays, consumer demands on high quality, healthy, almost fresh foods with long shelf life have led to new searches and developments in packaging applications. However, changes appeared in the food storage, marketing and ditrubition accelerated the increase in expectation and demands on new packaging techniques. Recently, applications of using oxygen scavengers have widely taken part in literature within the scope of active food packaging technology . The use of oxygen scavengers in package has reduced spoilage of oxygen-sensitive foods by keeping residual oxygen after packaging. Oxygen has been responsible for many reactions in food such as nutirition loss, smell and colour changes, lipid oxidition, vitamin loss, enzymatic browning and microbiological deterioration depend on growing of aerobic microorganisms. Especially, lipid oxidation terminates unsaturated fatty acids and produced toxic compounds and oxidised polymers. Oxidative processes have also caused the degradation of pr...
Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013
In this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat dö... more In this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat döners were compared. Ostrich döner samples had lower (P<0.0001) cholesterol content than beef or chicken döners but higher calorific values. It is observed that beef döners had higher (P<0.0001) Warner-Bratzler shear force (WBSF) than chicken and ostrich döners. According to the texture analyses results it is concluded that hardness measured by Texture Profile Analyzer was found to be a better predictor of sensory tenderness than WBSF. Panelists rated ostrich meat with highest point in terms of sensory properties. Ostrich döners had better overall acceptance than beef or chicken döners. Therefore it is concluded that ostrich döner can be taken into consideration as an alternative protein source to beef or chicken döners.
Sensory and chemical properties of doner kebab made from turkey meat were determined during stora... more Sensory and chemical properties of doner kebab made from turkey meat were determined during storage at 4 ± 1C. A sensory panel rated the samples using a hedonic scale for meat color, texture, off-odor, juiciness, flavor, chewiness and general acceptability of the turkey doner kebab. The thiobarbituric acid (TBA) values, peroxide values and total viable organisms of the samples were determined. It was found that turkey doner kebab would be acceptable for consumption by the panel after 12 days of cold storage and after that time, off-flavors considerably limited the acceptance. The TBA and peroxide values supported this finding as they increased with time. The TBA values doubled and the peroxide values quadrupled after 12 days when compared to fresh samples. Turkey doner, like beef or chicken doner, could be safely consumed.
The objective of this study was to extend the shelf life of ground beef in chilled conditions. Sa... more The objective of this study was to extend the shelf life of ground beef in chilled conditions. Samples were treated with 2% salt, 2% salt + 500-ppm ascorbic acid, or 2% salt + 100-ppm sodium nitrite. The control sample did not contain any additives. Protein, nitrite, moisture contents, pH, thiobarbituric acid (TBA) value, color attributes and microbial counts of samples were determined. Samples were vacuum packaged and stored in refrigeration, and chemical and microbial analyses were performed throughout storage. The pH of samples decreased during storage, and the sample having 2% salt and 500-ppm ascorbic acid had the greatest pH decline. TBA values generally increased (P < 0.05) with storage time. Samples having 2% salt + 500-ppm ascorbic acid had the lowest TBA value. On a given storage day, samples having 2% salt + 100-ppm sodium nitrite had lower microbial microbial count than other samples, indicating the antibacterial effect of nitrite. A significant storage time ¥ treatment interaction (P < 0.05) existed for almost all quality parameters studied.
In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green ... more In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100–400 nm), specifically the UV-C region (200–280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salm...
This article appeared in a journal published by Elsevier. The attached copy is furnished to the a... more This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright Author's personal copy The effects of immunological castration against GnRH with recombinant OL protein (Ovalbumin-LHRH-7) on carcass and meat quality characteristics, histological appearance of testes and pituitary gland in Kıvırcık male lambs
Bu arastirma, Guney Marmara kosullarinda konvansiyonel ve organik besi yapilan Kivircik irki kuzu... more Bu arastirma, Guney Marmara kosullarinda konvansiyonel ve organik besi yapilan Kivircik irki kuzularin et kalite ozelliklerini karsilastirmak amaciyla yurutulmustur. Konvansiyonel ve organik olarak yetistirilen toplam 38 kuzudan kesim sonrasi M. Longissimus thoracis (LT) kaslari cikartilarak, ette fiziksel, kimyasal ozelikler tanimlanmis, kolesterol duzeyleri ve yag asit komposizyonlari belirlenmistir. Arastirma bulgularina gore, konvansiyonel ve organik kuzularin kas pH’lari arasinda gorulen farkliliklar istatistiki olarak onemlidir (P<0.05). Sizinti su miktari organik kuzu etlerinde konvansiyonel kuzu etlerinden dusuk bulunmustur (P<0.05). Organik etlerde sizinti su miktarinin dusuk olmasi raf omru acisindan onemli bir ozellik kabul edilebilir. Bes gunluk raf omru kosullari karsilastirildiginda konvansiyonel etlerin parlak kirmizi, organik etlerin mat ve pembe bir renge sahip oldugu gorulmektedir. Aletsel olcum degerlerine bakildiginda organik etlerin daha yumusak oldugunu b...
Tarihin gelişim sürecinde Türk yemek kültürü ve beslenme alışkanlıklarının değişimi, Jul 1, 2021
İnsanın yaradılışından bu yana yaşamsal faaliyetlerini sürdürebilmesi için gereken unsurlardan bi... more İnsanın yaradılışından bu yana yaşamsal faaliyetlerini sürdürebilmesi için gereken unsurlardan biri beslenmedir. Fizyolojik bir zorunluluk olan beslenme, insanlığın yaşam şartlarının gelişimi ile paralel ilerlemiştir. İçgüdüsel olarak gerçekleşen bu durum, doğada önce toplayıcılıkla başlamıştır. İnsanlar doğada buldukları zararlı bitkileri ayırt ederek yenebilir yiyecekleri bulmuşlardır. Ateşin bulunmasıyla pişirmeyi öğrenen insanoğlu, zamanla hayvanlardan da elde edebileceği gıda maddelerini keşfetmiştir. Bu keşifle farklı lezzetleri denemiş ve vücudun gerekli olan protein, vitamin ve yağ gibi ihtiyaçlarını karşılamıştır. Beslenme çeşitliliği damak tadı olgusunu da beraberinde getirmiştir. Tüketilen yiyeceklerin farklılık göstermesinin başlıca sebepleri; o dönemdeki toplulukların yaşadıkları bölgenin iklimi, doğa koşulları ve bu bölgelerde yetişen sebze, meyve ve tahıllardır. Yine bölgede yaşayan hayvanların çeşitliliği sebebiyle tüketilen yiyeceklerin farklılık göstermesi kaçınılm...
Abstract In this study, mechanically deboned chicken meat residues were hydrolyzed by protease en... more Abstract In this study, mechanically deboned chicken meat residues were hydrolyzed by protease enzyme and chicken meat hydrolyzate was freeze-dried in order to produce high-quality meat powder. Due to its high cost, energy and time consumption, freeze-drying conditions needed to be optimized. Response surface methodology was used for optimization with the independent variables shelf temperature, lyophilization temperature and freezing rate. The responses were sublimation time, solubility and in vitro protein digestibility. The optimum conditions were shelf temperature, 15 °C; lyophilization temperature, –10 °C; and freezing rate, 2.0 °C/min. Sublimation time, solubility and in vitro protein digestibility for this optimum conditions were found to be 590.344 min, 25.626% and 23.808%, respectively.
Ulkemizde kalite kavrami et sanayisi acisindan gittikce onem kazanmaya baslayan bir faktor durumu... more Ulkemizde kalite kavrami et sanayisi acisindan gittikce onem kazanmaya baslayan bir faktor durumundadir. Et ve et urunlerinde kalitenin belirlenmesi amaciyla yillardir bircok teknik kullanilmaktadir. Et kalitesinin belirlenmesinde her ne kadar geleneksel yontemler onemli bir rol oynasa da son zamanlarda geleneksel kalite belirleme tekniklerine alternatif olarak ultrason gibi mekanik sistemler, nukleer manyetik rezonans (NMR), yakin kizilotesi spektroskopisi (NIR) gibi spektroskopik teknikler ve daha pek cok yeni molekuler biyolojik ve immunolojik teknikler de kullanilmaya baslanmistir. Bu yontemler etin bilesen ozelliklerini dogrudan olcebilmekle birlikte bir ya da birden cok olcum ve et bilesenleri arasindaki cesitli korelasyonlar kullanilarak dolayli olarak da olcum saglanabilmektedir. Bu derlemede et kalitesini belirlemede kullanilan yeni teknikler ve kullanim alanlari irdelenmeye calisilmistir.
Pamukkale University Journal of Engineering Sciences, Dec 22, 2011
Diet yoghurt and diet Asidophilus bifidus yoghurt were produced from cow milk and fat ratio was d... more Diet yoghurt and diet Asidophilus bifidus yoghurt were produced from cow milk and fat ratio was decreased below 1 %. In production of diet Asidophilus bifidus yoghurt, freeze dried DVS culture which contains normal yoghurt bacteria (Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus) and therapeutic lactic acid bacteria (Lactobacillus acidophilus and Bifidobacteria) was used. In production of diet yoghurt, normal yoghurt bacteria were used. Chemical, microbiological and sensory properties of these products were determined and compared. Generally, except the consistency sensed in mouth, chemical, microbiological and sensory properties were approximately same. Finally, these products were healthier than other yoghurt products, because of the amount of low fat and containing therapeutic bacteria.
Insanin yaradilisindan bu yana yasamsal faaliyetlerini surdurebilmesi icin gereken unsurlardan bi... more Insanin yaradilisindan bu yana yasamsal faaliyetlerini surdurebilmesi icin gereken unsurlardan biri beslenmedir. Fizyolojik bir zorunluluk olan beslenme, insanligin yasam sartlarinin gelisimi ile paralel ilerlemistir. Icgudusel olarak gerceklesen bu durum, dogada once toplayicilikla baslamistir. Insanlar dogada bulduklari zararli bitkileri ayirt ederek yenebilir yiyecekleri bulmuslardir. Atesin bulunmasiyla pisirmeyi ogrenen insanoglu, zamanla hayvanlardan da elde edebilecegi gida maddelerini kesfetmistir. Bu kesifle farkli lezzetleri denemis ve vucudun gerekli olan protein, vitamin ve yag gibi ihtiyaclarini karsilamistir. Beslenme cesitliligi damak tadi olgusunu da beraberinde getirmistir. Tuketilen yiyeceklerin farklilik gostermesinin baslica sebepleri; o donemdeki topluluklarin yasadiklari bolgenin iklimi, doga kosullari ve bu bolgelerde yetisen sebze, meyve ve tahillardir. Yine bolgede yasayan hayvanlarin cesitliligi sebebiyle tuketilen yiyeceklerin farklilik gostermesi kacinilm...
Insan beslenmesinde son derece onemli bir yere sahip olan et, yagliligi ve sahip oldugu yagin ice... more Insan beslenmesinde son derece onemli bir yere sahip olan et, yagliligi ve sahip oldugu yagin icerigi, bozulma ve zehirlenmelere acik olmasi nedeniyle guvenilirligi bakimindan son zamanlarda endise uyandirmakta ve ayni zamanda ekonomik kayiplari da beraberinde getirmektedir. Islenmis et urunlerinin ise kanser basta olmak uzere cesitli hastaliklarla iliskilendirilmesinden oturu saglik bilinci yuksek toplumlarda imaji zedelenmis durumdadir. Bu derlemede, tuketici talepleri dogrultusunda soz konusu endise ve dezavantajli durumlarin giderilerek et ve et urunlerinin daha saglikli, hatta fonksiyonel, ayni zamanda da besleyici ve guvenli olmasi yonunde kalitesini gelistirme amacli kesim oncesi ve kesim sonrasi uygulanabilecek alternatif teknikler ele alinmaktadir. Bu amacla, canli hayvanlar uzerinde kalite odakli genetik yaklasimlar ile besleme stratejileri, kesim sonrasinda ise etin elde edilmesinden itibaren islemeye hazirlanmasi, urune donusturulmesi ve ambalajlanmasina yonelik alternatif uygulamalara yer verilmistir.
The quality of food products depends on the hygienic, nutritional and organoleptic properties whi... more The quality of food products depends on the hygienic, nutritional and organoleptic properties which may be changed during storage. Such changes mainly result from exchanges between food and the surrounding media or reactions, which occur between food components. Food packaging is extremely crucial to protect foods and their raw materials from oxidative and microbial spoilage and to enhance the properties that affect shelf-life. All materials that are coated to food and can be consumed with food or without further removal are considered as edible film or coating. Edible film and coatings are natural polymers obtained from agricultural products such as animal and vegetable protein, gum and lipids and due to their degradability; they are environment-friendly. Recent years with the increased awareness of consumers towards high-quality foods, effective factors for health, environmental damages caused by waste of non-renewable food packaging materials and with the emergence of markets for...
Ülkemizde, özellikle son 20 yılda kanatlı eti endüstrisi büyük ilerleme göstererek, apayrı bir se... more Ülkemizde, özellikle son 20 yılda kanatlı eti endüstrisi büyük ilerleme göstererek, apayrı bir sektör haline dönüşmüştür. Bu dönüşüm içerisinde gerek kullanılan hayvanlar, barınaklar, ekipmanlar, yetiştirme sistemleri gerekse sağlık hizmetleri, besleme, kesim, pazarlama ve verimlilik açılarından kanatlı sektörümüz Avrupa ülkeleri ve Amerika ile rekabet edebilecek tek hayvancılık kolu haline gelmiştir. Kümes hayvanlarının Salmonella’dan korunması amacıyla, çiftlikte baslatılması suretiyle çiftlik düzeyinde alınacak bir seri önlem, enfeksiyonun ve salgının etkin bir şekilde kontrolünü mümkün kılmaktadır. Çiftliklerde Salmonella tasımayan damızlıkların yetiştirilmesi, bu hayvanların beslenmesinde Salmonella içermeyen yemlerin kullanılması, içme sularının Salmonella açısından güvenli olması, düzenli veteriner kontrollerinin yapılması ve bu kontroller sonrasında enfekte olmuş hayvanların sağlıklı hayvanlardan ayrılması, hastalıklı hayvanların tedavisi, aşılama programlarının özellikle kü...
Nowadays, consumer demands on high quality, healthy, almost fresh foods with long shelf life have... more Nowadays, consumer demands on high quality, healthy, almost fresh foods with long shelf life have led to new searches and developments in packaging applications. However, changes appeared in the food storage, marketing and ditrubition accelerated the increase in expectation and demands on new packaging techniques. Recently, applications of using oxygen scavengers have widely taken part in literature within the scope of active food packaging technology . The use of oxygen scavengers in package has reduced spoilage of oxygen-sensitive foods by keeping residual oxygen after packaging. Oxygen has been responsible for many reactions in food such as nutirition loss, smell and colour changes, lipid oxidition, vitamin loss, enzymatic browning and microbiological deterioration depend on growing of aerobic microorganisms. Especially, lipid oxidation terminates unsaturated fatty acids and produced toxic compounds and oxidised polymers. Oxidative processes have also caused the degradation of pr...
Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013
In this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat dö... more In this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat döners were compared. Ostrich döner samples had lower (P<0.0001) cholesterol content than beef or chicken döners but higher calorific values. It is observed that beef döners had higher (P<0.0001) Warner-Bratzler shear force (WBSF) than chicken and ostrich döners. According to the texture analyses results it is concluded that hardness measured by Texture Profile Analyzer was found to be a better predictor of sensory tenderness than WBSF. Panelists rated ostrich meat with highest point in terms of sensory properties. Ostrich döners had better overall acceptance than beef or chicken döners. Therefore it is concluded that ostrich döner can be taken into consideration as an alternative protein source to beef or chicken döners.
Sensory and chemical properties of doner kebab made from turkey meat were determined during stora... more Sensory and chemical properties of doner kebab made from turkey meat were determined during storage at 4 ± 1C. A sensory panel rated the samples using a hedonic scale for meat color, texture, off-odor, juiciness, flavor, chewiness and general acceptability of the turkey doner kebab. The thiobarbituric acid (TBA) values, peroxide values and total viable organisms of the samples were determined. It was found that turkey doner kebab would be acceptable for consumption by the panel after 12 days of cold storage and after that time, off-flavors considerably limited the acceptance. The TBA and peroxide values supported this finding as they increased with time. The TBA values doubled and the peroxide values quadrupled after 12 days when compared to fresh samples. Turkey doner, like beef or chicken doner, could be safely consumed.
The objective of this study was to extend the shelf life of ground beef in chilled conditions. Sa... more The objective of this study was to extend the shelf life of ground beef in chilled conditions. Samples were treated with 2% salt, 2% salt + 500-ppm ascorbic acid, or 2% salt + 100-ppm sodium nitrite. The control sample did not contain any additives. Protein, nitrite, moisture contents, pH, thiobarbituric acid (TBA) value, color attributes and microbial counts of samples were determined. Samples were vacuum packaged and stored in refrigeration, and chemical and microbial analyses were performed throughout storage. The pH of samples decreased during storage, and the sample having 2% salt and 500-ppm ascorbic acid had the greatest pH decline. TBA values generally increased (P < 0.05) with storage time. Samples having 2% salt + 500-ppm ascorbic acid had the lowest TBA value. On a given storage day, samples having 2% salt + 100-ppm sodium nitrite had lower microbial microbial count than other samples, indicating the antibacterial effect of nitrite. A significant storage time ¥ treatment interaction (P < 0.05) existed for almost all quality parameters studied.
In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green ... more In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100–400 nm), specifically the UV-C region (200–280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salm...
This article appeared in a journal published by Elsevier. The attached copy is furnished to the a... more This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright Author's personal copy The effects of immunological castration against GnRH with recombinant OL protein (Ovalbumin-LHRH-7) on carcass and meat quality characteristics, histological appearance of testes and pituitary gland in Kıvırcık male lambs
Bu arastirma, Guney Marmara kosullarinda konvansiyonel ve organik besi yapilan Kivircik irki kuzu... more Bu arastirma, Guney Marmara kosullarinda konvansiyonel ve organik besi yapilan Kivircik irki kuzularin et kalite ozelliklerini karsilastirmak amaciyla yurutulmustur. Konvansiyonel ve organik olarak yetistirilen toplam 38 kuzudan kesim sonrasi M. Longissimus thoracis (LT) kaslari cikartilarak, ette fiziksel, kimyasal ozelikler tanimlanmis, kolesterol duzeyleri ve yag asit komposizyonlari belirlenmistir. Arastirma bulgularina gore, konvansiyonel ve organik kuzularin kas pH’lari arasinda gorulen farkliliklar istatistiki olarak onemlidir (P<0.05). Sizinti su miktari organik kuzu etlerinde konvansiyonel kuzu etlerinden dusuk bulunmustur (P<0.05). Organik etlerde sizinti su miktarinin dusuk olmasi raf omru acisindan onemli bir ozellik kabul edilebilir. Bes gunluk raf omru kosullari karsilastirildiginda konvansiyonel etlerin parlak kirmizi, organik etlerin mat ve pembe bir renge sahip oldugu gorulmektedir. Aletsel olcum degerlerine bakildiginda organik etlerin daha yumusak oldugunu b...
Tarihin gelişim sürecinde Türk yemek kültürü ve beslenme alışkanlıklarının değişimi, Jul 1, 2021
İnsanın yaradılışından bu yana yaşamsal faaliyetlerini sürdürebilmesi için gereken unsurlardan bi... more İnsanın yaradılışından bu yana yaşamsal faaliyetlerini sürdürebilmesi için gereken unsurlardan biri beslenmedir. Fizyolojik bir zorunluluk olan beslenme, insanlığın yaşam şartlarının gelişimi ile paralel ilerlemiştir. İçgüdüsel olarak gerçekleşen bu durum, doğada önce toplayıcılıkla başlamıştır. İnsanlar doğada buldukları zararlı bitkileri ayırt ederek yenebilir yiyecekleri bulmuşlardır. Ateşin bulunmasıyla pişirmeyi öğrenen insanoğlu, zamanla hayvanlardan da elde edebileceği gıda maddelerini keşfetmiştir. Bu keşifle farklı lezzetleri denemiş ve vücudun gerekli olan protein, vitamin ve yağ gibi ihtiyaçlarını karşılamıştır. Beslenme çeşitliliği damak tadı olgusunu da beraberinde getirmiştir. Tüketilen yiyeceklerin farklılık göstermesinin başlıca sebepleri; o dönemdeki toplulukların yaşadıkları bölgenin iklimi, doğa koşulları ve bu bölgelerde yetişen sebze, meyve ve tahıllardır. Yine bölgede yaşayan hayvanların çeşitliliği sebebiyle tüketilen yiyeceklerin farklılık göstermesi kaçınılm...
Abstract In this study, mechanically deboned chicken meat residues were hydrolyzed by protease en... more Abstract In this study, mechanically deboned chicken meat residues were hydrolyzed by protease enzyme and chicken meat hydrolyzate was freeze-dried in order to produce high-quality meat powder. Due to its high cost, energy and time consumption, freeze-drying conditions needed to be optimized. Response surface methodology was used for optimization with the independent variables shelf temperature, lyophilization temperature and freezing rate. The responses were sublimation time, solubility and in vitro protein digestibility. The optimum conditions were shelf temperature, 15 °C; lyophilization temperature, –10 °C; and freezing rate, 2.0 °C/min. Sublimation time, solubility and in vitro protein digestibility for this optimum conditions were found to be 590.344 min, 25.626% and 23.808%, respectively.
Ulkemizde kalite kavrami et sanayisi acisindan gittikce onem kazanmaya baslayan bir faktor durumu... more Ulkemizde kalite kavrami et sanayisi acisindan gittikce onem kazanmaya baslayan bir faktor durumundadir. Et ve et urunlerinde kalitenin belirlenmesi amaciyla yillardir bircok teknik kullanilmaktadir. Et kalitesinin belirlenmesinde her ne kadar geleneksel yontemler onemli bir rol oynasa da son zamanlarda geleneksel kalite belirleme tekniklerine alternatif olarak ultrason gibi mekanik sistemler, nukleer manyetik rezonans (NMR), yakin kizilotesi spektroskopisi (NIR) gibi spektroskopik teknikler ve daha pek cok yeni molekuler biyolojik ve immunolojik teknikler de kullanilmaya baslanmistir. Bu yontemler etin bilesen ozelliklerini dogrudan olcebilmekle birlikte bir ya da birden cok olcum ve et bilesenleri arasindaki cesitli korelasyonlar kullanilarak dolayli olarak da olcum saglanabilmektedir. Bu derlemede et kalitesini belirlemede kullanilan yeni teknikler ve kullanim alanlari irdelenmeye calisilmistir.
Pamukkale University Journal of Engineering Sciences, Dec 22, 2011
Diet yoghurt and diet Asidophilus bifidus yoghurt were produced from cow milk and fat ratio was d... more Diet yoghurt and diet Asidophilus bifidus yoghurt were produced from cow milk and fat ratio was decreased below 1 %. In production of diet Asidophilus bifidus yoghurt, freeze dried DVS culture which contains normal yoghurt bacteria (Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus) and therapeutic lactic acid bacteria (Lactobacillus acidophilus and Bifidobacteria) was used. In production of diet yoghurt, normal yoghurt bacteria were used. Chemical, microbiological and sensory properties of these products were determined and compared. Generally, except the consistency sensed in mouth, chemical, microbiological and sensory properties were approximately same. Finally, these products were healthier than other yoghurt products, because of the amount of low fat and containing therapeutic bacteria.
Uploads
Papers by Semra kayaardı