Mono- ve digliseritler (M- ve DG), hem hidrofobik (yag asitleri ile) hem de hidrofilik (-OH grubu... more Mono- ve digliseritler (M- ve DG), hem hidrofobik (yag asitleri ile) hem de hidrofilik (-OH grubu ile) uclari iceren, iyonik olmayan molekullerdir. Bitkisel yaglar ve hayvansal yaglar monogliseritler ve digliseritler icin dogal kaynaklar olsa da, bunlar dogrudan esterifikasyon veya transesterifikasyon islemleriyle sentetik veya enzimatik olarak uretilebilirler. Dengeleyici ve yumusatici ozellikleri, biyobozunurluk, guvenli kullanim ve tatta ve bazen de kokudaki kararsizlik nedeniyle, ozellikle gida, kozmetik, ilac, tekstil ve plastik endustrilerinde emulsifiye edici molekuller olarak degerlendirilirler. Avrupa Birligi (AB), yag asitlerinin mono ve gliseritlerini gida katki maddesi olarak tanimlamistir ve E471 olarak kodlamistir. Gida katki maddeleri hem fonksiyonel ozellikleri gelistirmekte, hem de uretim, depolama ve tuketim sirasinda gida maddelerini stabilize etmektedir. FDA ve WHO, M- ve DG’ nin guvenli oldugunu ve tuketimde sinirlama olmadigini belirtirken, M- ve DG 'in 12 ...
Electrospray ionization-mass spectrometry analysis revealed rapid migration of cyclic oligomers f... more Electrospray ionization-mass spectrometry analysis revealed rapid migration of cyclic oligomers from polylactide (PLA) packaging when stored in contact with 96% ethanol. The mass losses in contact ...
ABSTRACT The effect of stereocomplexation on the stability and migration resistance of polylactid... more ABSTRACT The effect of stereocomplexation on the stability and migration resistance of polylactide during microwave and conventional heating in contact with different food simulants was evaluated. The heating effects were followed through mass loss measurements, molecular weight measurements and identification of the individual migrants by electrospray ionization-mass spectrometry (ESI-MS). Increased mass losses were observed as a function of time and temperature, but approximately 50% smaller mass losses were always measured for PLA stereocomplex as compared to the corresponding regular PLLA material. The stability of the stereocomplex material was, thus, significantly higher. Microwave heating increased the mass loss as compared to the conventional heating at the same time and temperature. This effect was especially significant when 10% ethanol was used as food simulant instead of water. The amount of water-soluble migrants was in most cases under the detection limits, but when heating temperature was increased to 95 °C, ESI-MS revealed the formation of homologous series of linear lactic acid oligomers. Results indicate that PLA stereocomplex materials could have potential in single-use microwave applications.
The effects of olive leaf extract (500 and 1000 ppm), blueberry extract (500 and 1000 ppm) and Zi... more The effects of olive leaf extract (500 and 1000 ppm), blueberry extract (500 and 1000 ppm) and Zizyphus jujuba extract (500 and 1000 ppm) on color, lipid oxidation (thiobarbituric acid-reactive substances, TBARS) and microbiological and sensory quality of meatball during storage periods were investigated. The addition of olive leaf extract, blueberry extract and Zizyphus jujuba extract reduced (P < 0.001) TBARS in meatball. Olive leaf extracts showed higher antioxidant activity than blueberry and Z. jujuba extracts. Samples having 1000 ppm of blueberry extract had the highest a* value (P < 0.001). On a given storage day, samples having Z. jujuba extracts had lower microbial microbial count than other samples, indicating the antibacterial effect of Z. jujube. The highest scores (P < 0.001) for overall sensory quality were obtained for the meatballs having 1000 ppm of blueberry fruit extract. The addition of these extracts was effective as antioxidant and antimicrobial agents...
The aim of this study is to investigate microbiological and mechanical specifications of the 21 n... more The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process. The ash content of the casings were varied between 0.61-3.07% (P<0.05). Water vapor permeability (WVP) of the casings was determined between 1.02-4.37 mg/cm 2 h (P<0.05). Elongation and tensile strength of the casings were determined between 2.5-18.21% and 5.88-44.08 N/mm 2 respectively (P<0.05). The most stable sample expressed as breaking force was reported as Casing7 with 39N while the weakest samples were defined as Casing11 and Casing19 (P<0.05). Contamination with Escherichia coli was determined in nine samples. Sixteen samples were contaminated with coagulase positive Staphylococci where Casing1 and Casing14 had the highest contamination values as 5.77 log cfu/g and 5.81 log cfu/g respectively (P<0.05). Casing14 had the highest total aerobic mesophilic bacteria recorded as 6.49 log cfu/g while Casing6 and Casing1 were recorded as 6.32 log cfu/g and 6.34 log cfu/g respectively (P<0.05). Salmonella spp. was detected on Casing13 and Casing19.
The aim of this study is to investigate microbiological and mechanical specifications of the 21 n... more The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process. The ash content of the casings were varied between 0.61-3.07% (P<0.05). Water vapor permeability (WVP) of the casings was determined between 1.02-4.37 mg/cm 2 h (P<0.05). Elongation and tensile strength of the casings were determined between 2.5-18.21% and 5.88-44.08 N/mm 2 respectively (P<0.05). The most stable sample expressed as breaking force was reported as Casing7 with 39N while the weakest samples were defined as Casing11 and Casing19 (P<0.05). Contamination with Escherichia coli was determined in nine samples. Sixteen samples were contaminated with coagulase positive Staphylococci where Casing1 and Casing14 had the highest contamination values as 5.77 log cfu/g and 5.81 log cfu/g respectively (P<0.05). Casing14 had the highest total aerobic mesophilic bacteria recorded as 6.49 log cfu/g while Casing6 and Casing1 were recorded as 6.32 log cfu/g and 6.34 log cfu/g respectively (P<0.05). Salmonella spp. was detected on Casing13 and Casing19.
Journal of Food, Agriculture and Environment, 2012
The effects of olive leaf extract (500 and 1000 ppm), blueberry extract (500 and 1000 ppm) and Zi... more The effects of olive leaf extract (500 and 1000 ppm), blueberry extract (500 and 1000 ppm) and Zizyphus jujuba extract (500 and 1000 ppm) on color, lipid oxidation (thiobarbituric acid-reactive substances, TBARS) and microbiological and sensory quality of meatball during storage periods were investigated. The addition of olive leaf extract, blueberry extract and Zizyphus jujuba extract reduced (P < 0.001) TBARS in meatball. Olive leaf extracts showed higher antioxidant activity than blueberry and Z. jujuba extracts. Samples having 1000 ppm of blueberry extract had the highest a* value (P < 0.001). On a given storage day, samples having Z. jujuba extracts had lower microbial microbial count than other samples, indicating the antibacterial effect of Z. jujube. The highest scores (P < 0.001) for overall sensory quality were obtained for the meatballs having 1000 ppm of blueberry fruit extract. The addition of these extracts was effective as antioxidant and antimicrobial agents for improving the quality of meatball.
Mono- ve digliseritler (M- ve DG), hem hidrofobik (yag asitleri ile) hem de hidrofilik (-OH grubu... more Mono- ve digliseritler (M- ve DG), hem hidrofobik (yag asitleri ile) hem de hidrofilik (-OH grubu ile) uclari iceren, iyonik olmayan molekullerdir. Bitkisel yaglar ve hayvansal yaglar monogliseritler ve digliseritler icin dogal kaynaklar olsa da, bunlar dogrudan esterifikasyon veya transesterifikasyon islemleriyle sentetik veya enzimatik olarak uretilebilirler. Dengeleyici ve yumusatici ozellikleri, biyobozunurluk, guvenli kullanim ve tatta ve bazen de kokudaki kararsizlik nedeniyle, ozellikle gida, kozmetik, ilac, tekstil ve plastik endustrilerinde emulsifiye edici molekuller olarak degerlendirilirler. Avrupa Birligi (AB), yag asitlerinin mono ve gliseritlerini gida katki maddesi olarak tanimlamistir ve E471 olarak kodlamistir. Gida katki maddeleri hem fonksiyonel ozellikleri gelistirmekte, hem de uretim, depolama ve tuketim sirasinda gida maddelerini stabilize etmektedir. FDA ve WHO, M- ve DG’ nin guvenli oldugunu ve tuketimde sinirlama olmadigini belirtirken, M- ve DG 'in 12 ...
Electrospray ionization-mass spectrometry analysis revealed rapid migration of cyclic oligomers f... more Electrospray ionization-mass spectrometry analysis revealed rapid migration of cyclic oligomers from polylactide (PLA) packaging when stored in contact with 96% ethanol. The mass losses in contact ...
ABSTRACT The effect of stereocomplexation on the stability and migration resistance of polylactid... more ABSTRACT The effect of stereocomplexation on the stability and migration resistance of polylactide during microwave and conventional heating in contact with different food simulants was evaluated. The heating effects were followed through mass loss measurements, molecular weight measurements and identification of the individual migrants by electrospray ionization-mass spectrometry (ESI-MS). Increased mass losses were observed as a function of time and temperature, but approximately 50% smaller mass losses were always measured for PLA stereocomplex as compared to the corresponding regular PLLA material. The stability of the stereocomplex material was, thus, significantly higher. Microwave heating increased the mass loss as compared to the conventional heating at the same time and temperature. This effect was especially significant when 10% ethanol was used as food simulant instead of water. The amount of water-soluble migrants was in most cases under the detection limits, but when heating temperature was increased to 95 °C, ESI-MS revealed the formation of homologous series of linear lactic acid oligomers. Results indicate that PLA stereocomplex materials could have potential in single-use microwave applications.
The effects of olive leaf extract (500 and 1000 ppm), blueberry extract (500 and 1000 ppm) and Zi... more The effects of olive leaf extract (500 and 1000 ppm), blueberry extract (500 and 1000 ppm) and Zizyphus jujuba extract (500 and 1000 ppm) on color, lipid oxidation (thiobarbituric acid-reactive substances, TBARS) and microbiological and sensory quality of meatball during storage periods were investigated. The addition of olive leaf extract, blueberry extract and Zizyphus jujuba extract reduced (P < 0.001) TBARS in meatball. Olive leaf extracts showed higher antioxidant activity than blueberry and Z. jujuba extracts. Samples having 1000 ppm of blueberry extract had the highest a* value (P < 0.001). On a given storage day, samples having Z. jujuba extracts had lower microbial microbial count than other samples, indicating the antibacterial effect of Z. jujube. The highest scores (P < 0.001) for overall sensory quality were obtained for the meatballs having 1000 ppm of blueberry fruit extract. The addition of these extracts was effective as antioxidant and antimicrobial agents...
The aim of this study is to investigate microbiological and mechanical specifications of the 21 n... more The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process. The ash content of the casings were varied between 0.61-3.07% (P<0.05). Water vapor permeability (WVP) of the casings was determined between 1.02-4.37 mg/cm 2 h (P<0.05). Elongation and tensile strength of the casings were determined between 2.5-18.21% and 5.88-44.08 N/mm 2 respectively (P<0.05). The most stable sample expressed as breaking force was reported as Casing7 with 39N while the weakest samples were defined as Casing11 and Casing19 (P<0.05). Contamination with Escherichia coli was determined in nine samples. Sixteen samples were contaminated with coagulase positive Staphylococci where Casing1 and Casing14 had the highest contamination values as 5.77 log cfu/g and 5.81 log cfu/g respectively (P<0.05). Casing14 had the highest total aerobic mesophilic bacteria recorded as 6.49 log cfu/g while Casing6 and Casing1 were recorded as 6.32 log cfu/g and 6.34 log cfu/g respectively (P<0.05). Salmonella spp. was detected on Casing13 and Casing19.
The aim of this study is to investigate microbiological and mechanical specifications of the 21 n... more The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process. The ash content of the casings were varied between 0.61-3.07% (P<0.05). Water vapor permeability (WVP) of the casings was determined between 1.02-4.37 mg/cm 2 h (P<0.05). Elongation and tensile strength of the casings were determined between 2.5-18.21% and 5.88-44.08 N/mm 2 respectively (P<0.05). The most stable sample expressed as breaking force was reported as Casing7 with 39N while the weakest samples were defined as Casing11 and Casing19 (P<0.05). Contamination with Escherichia coli was determined in nine samples. Sixteen samples were contaminated with coagulase positive Staphylococci where Casing1 and Casing14 had the highest contamination values as 5.77 log cfu/g and 5.81 log cfu/g respectively (P<0.05). Casing14 had the highest total aerobic mesophilic bacteria recorded as 6.49 log cfu/g while Casing6 and Casing1 were recorded as 6.32 log cfu/g and 6.34 log cfu/g respectively (P<0.05). Salmonella spp. was detected on Casing13 and Casing19.
Journal of Food, Agriculture and Environment, 2012
The effects of olive leaf extract (500 and 1000 ppm), blueberry extract (500 and 1000 ppm) and Zi... more The effects of olive leaf extract (500 and 1000 ppm), blueberry extract (500 and 1000 ppm) and Zizyphus jujuba extract (500 and 1000 ppm) on color, lipid oxidation (thiobarbituric acid-reactive substances, TBARS) and microbiological and sensory quality of meatball during storage periods were investigated. The addition of olive leaf extract, blueberry extract and Zizyphus jujuba extract reduced (P < 0.001) TBARS in meatball. Olive leaf extracts showed higher antioxidant activity than blueberry and Z. jujuba extracts. Samples having 1000 ppm of blueberry extract had the highest a* value (P < 0.001). On a given storage day, samples having Z. jujuba extracts had lower microbial microbial count than other samples, indicating the antibacterial effect of Z. jujube. The highest scores (P < 0.001) for overall sensory quality were obtained for the meatballs having 1000 ppm of blueberry fruit extract. The addition of these extracts was effective as antioxidant and antimicrobial agents for improving the quality of meatball.
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