Kahve, bazı uyarıcı özellikleri ve biyoaktif bileşenleri nedeniyle tüm dünyada yaygın olarak tüke... more Kahve, bazı uyarıcı özellikleri ve biyoaktif bileşenleri nedeniyle tüm dünyada yaygın olarak tüketilen bir içecektir. Dünyanın en değerli tarım ürünlerinden biri olan kahvenin, bugün öncü üretim bölgesi Brezilya’dır. Kahve, Coffea familyasına ait bir bitki olup 100’den fazla türü bulunmaktadır. Bunlardan ticari değeri en yaygın olanları, Arabica (Coffea arabica) ve Robusta (Coffea canephora) kahveleridir. Kahve üretiminin azalma tehlikesine karşı kahve üreticileri ve Dünya Kahve Araştırma Merkezi, Etiyopya’da Robusta ve Arabica türleri dışındaki diğer kahve türlerini melezleyerek yeni türler üretmeye çalışmaktadırlar. Kahve çeşidi ve kalitesinin artırılmasına yönelik çalışmalar arasında kahve çekirdeklerinin fermente edilmesi ve kurutulması işlemleri de bulunmaktadır. Duyusal analizler, fermantasyon ile kahve tat ve aromasında belirgin değişiklikler olduğunu göstermiştir. Fermente kahve üretiminde öne çıkan dünyaca ünlü bazı yerel kahve türleri, Kopi Luwak (Civet Coffee) ve Black Iv...
The objective of this research was to determine chemical composition and hygienic quality of the ... more The objective of this research was to determine chemical composition and hygienic quality of the doner kebabs sold in the Tekirdag market. In the chemical analysis; pH, moisture, protein, fat and salt contents as well as some minerals, Na, K, Zn, Fe and Cu, were determined. The samples were examined for aerobic plate count (APC), psychrotrophic bacteria, coliforms, mould and
Turkish Journal of Veterinary & Animal Sciences, Apr 28, 2003
The fatty acid (FA) composition of some tissues of Salmo trutta labrax, Pallas, 1811 mature nativ... more The fatty acid (FA) composition of some tissues of Salmo trutta labrax, Pallas, 1811 mature native freshwater wild salmon species caught from Kazandere creek in the Çoruh region in Turkey were investigated. Fatty acids profiles of muscle, liver, gonad, egg and adipose tissue were compared in terms of total and individual saturated and unsaturated fatty acids. The results showed that the highest total saturated fatty acid content was in the muscle (37.20 ± 1.13%) while the lowest value was in the egg (27.12 ± 2.53%), and the differences were significant (P < 0.05) among the tissues. Monounsaturated fatty acid contents (MUFA) were not significantly different (P > 0.05) for the tissues but n-3 polyunsaturated fatty acid (PUFA) contents were significantly (P < 0.05) higher in the egg (48.09 ± 9.37%) compared to in the other tissues. However, the lowest n-3 PUFA content was determined in the gonads (23.88 ± 5.41%) and statistically significant differences (P < 0.05) were observed among the tissues. Similar results were also determined for n-6 PUFA content in the eggs (6.46 ± 1.02%), and the n-3/n-6 ratio was significant for the tissues tested. The principal fatty acids of the tissues of the trout were 16:0, 18:1n-9c and 22:6n-3, and their ratios in the tissues were significantly different (P < 0.01). Finally, it is hypothesized that the high altitude of the catching environment might affect the fatty acid profile of the fish studied, and there is a great deal of potential to produce food fishes rich in n-3 PUFA content.
Coffee is a widely consumed beverage in all over the world because of its stimulating and bioacti... more Coffee is a widely consumed beverage in all over the world because of its stimulating and bioactive properties. Coffee is one of the world's most valuable agricultural products, and the leading production region is Brazil. Today there are more than 100 coffee plant types belonging to the Coffea family, but Arabica (Coffea arabica) and Robusta coffees (Coffea canephora) have the largest commercial share. However, these coffees are endangered plant species by droughts and/or excessive rainfall in the world. Coffee producers and the World Coffee Research Center are trying to find alternatives like crossing non-Robusta and non-Arabica coffee trees in Ethiopia to increase the production. Fermentation and different drying techniques are developed to improve coffee quality and their market value. In the sensory analysis of fermented coffee, significant changes have been detected in the taste and aroma profile. World-renowned Kopi Luwak (Civet Coffee) and Black Ivory are the leading coffee types among the traditionally fermented coffees. For instance, Kopi Luwak coffee is produced in Indonesia by using the gastrointestinal tract of a musk cat (Paradoxurus hermaphroditus) to subject the coffee beans for fermentation, while Black Ivory coffee is subjected to same process in the elephants in Thailand. The acidic and enzymatic fermentation conditions in the gastrointestinal tract of these animals cannot be controlled, and some undesirable by-products may be formed in those coffee seeds. The coffee obtained from the feces of animals may give a disgusting feeling to the consumers with a tremendous hygienic concern. The aim of this study were to evaluate different traditional coffee production techniques and their fermentation processes, again to discuss the ethical concerns and halalness of these local coffees that sourced from the live animal gastrointestinal tract.
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, Feb 1, 1997
Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver) and anim... more Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver) and animal fats and oil (beef fat, mutton fat, sheep tail-fat and corn oil) were studied in a model system. The results of the study showed that the highest emulsion capacity (EC) was with the heart meat and beef fat emulsion while the lowest EC was measured in the beef head-meat and sheep tail-fat combination. Corn oil gave the best emulsification with beef head-meat and liver, and beef fat resulted the second best results. Beef head-meat gave the most stable emulsion with all fats, but the emulsions prepared with heart and liver were generally unstable.
Europan journal of science and technology, Nov 1, 2020
Öz Plastik malzemeler günlük hayatımızın hemen hemen her alanında yer almaktadır. Yaygın kulanımı... more Öz Plastik malzemeler günlük hayatımızın hemen hemen her alanında yer almaktadır. Yaygın kulanımı nedeniyle hayatın vazgeçilmez unsurlarından biri olan plastikler, çevre açısından da günümüzün en büyük kirleticilerinden birisi olarak görülmektedir. Her geçen gün daha da artan plastik kullanımının özellikle okyanuslar ve denizlerde çok ciddi bir kirlilik oluşturduğu bilinmektedir. Plastik kirliliğini oluşturan en önemli iki unsur, endüstriyel faaliyetler ve antropojenik etkilerdir. Çevreye bırakılan tonlarca plastik atık, çevresel koşulların etkisiyle fiziksel olarak küçük parçalara ayrılsa da yüzyıllarca doğada bozunmadan kalmaktadır. Plastiklerin parçalanmaları ile oluşan mikron ve mikron altı boyuttaki bu parçacıklara, mikroplastik adı verilmektedir. Mikroplastikler güncel bir konu olmasının yanı sıra çevre kirliliği oluşturması ve doğal yaşama etkileri nedeniyle son yıllarda giderek daha da büyük bir önem kazanmaktadır. Mikroplastikler günümüzde hem suda yaşayan canlılar ve hem de insan sağlığı için büyük bir tehdit unsuru olmuştur. Mikroplastiklerin insan vücuduna geçişi, cilt teması, solunum ve oral yolla gerçekleşmektedir. Farklı yollarla insan vücuduna giren mikroplastiklerin sağlık üzerine oluşturduğu riskler, hala tam olarak bir netlik kazanamamıştır. Özellikle insanların mikroplastiklerle kontamine olmuş su kaynakları ve gıdaları tüketmeleri sonucu vücuda çoklu mikroplastik alımının gerçekleşmesi muhtemeldir. Su kaynakları ve suda yaşayan canlılarda mikroplastik varlığının belirlenmesi ile ilgili çok sayıda çalışma yapılmıştır. Gıda maddelerinde yapılan sınırlı sayıdaki çalışma ise gıdaların da mikroplastikler içerebileceğini göstermiştir. Gıda maddelerinde mikroplastiklerin bulunuşu; hammadde, gıda üretim aşamaları, ambalajlamada kullanılan plastikler veya havadan kaynaklanabilmektedir. Bu derlemede, mikroplastiklerin oluşumu, yiyecek ve içecekler yoluyla insanlara geçişi ve çevre ve insan sağlığı üzerine etkileri üzerine yapılmış çalışmaların irdelenmesi amaçlanmıştır.
In Turkey, spicy, typically dry, fermented sausage (soudjouk) is one of the most popular processe... more In Turkey, spicy, typically dry, fermented sausage (soudjouk) is one of the most popular processed meat products. In this study, 42 soudjouk samples were collected from the eight manufacturers in Erzurum, Turkey. These samples were evaluated for aerobic plate count (APC) at 37 and 25°C, psychrotrophic, coliform, Escherichia coli, and coagulase-positive Staphylococcus aureus counts and presence of Salmonella and Shigella spp. Generally, all the samples had very high counts of most of the bacteria enumerated. In two samples of the 42, Shigella spp. was found and one of them was Shigella boydii. None of the samples yielded Salmonella spp.
Academic platform journal of halal life style, Jun 27, 2022
While the global population is estimated to reach 9 billion by 2050, alternative food sources tha... more While the global population is estimated to reach 9 billion by 2050, alternative food sources that utilize less natural resources and do not contribute to carbon emissions are needed to meet the increasing quality protein demand. In this respect, it is believed that insect production on the farm will be a safer and more sustainable source of protein compared to traditional animal agriculture. Although edible insects vary according to their species in terms of nutrition, they attract attention as an alternative food source due to their high fat, protein, vitamin, mineral, and fiber contents. In particular, they are considered to have the potential to offer solutions that can meet the increasing demand for protein in the future. The presence of raw protein varies among the species, e.g., more than a hundred edible insect species' have between 20-70% protein content. The use of edible insects and the nutrients harvested from them to form alternative food recipes makes it necessary to accept new (novel) food concepts and risk assessments. Through a comprehensive literature review, this study aimed to reveal some properties of edible insects in terms of nutritional and food technology perspectives.
Dünyadaki kanser türlerinin birço düşünülmektedir. Amerikan Kanser Ara tarafından uygun diyet, fi... more Dünyadaki kanser türlerinin birço düşünülmektedir. Amerikan Kanser Ara tarafından uygun diyet, fiziksel aktivite ve vücut a engellenebilece miktarda kırmızı et tüketiminin potansiyel bir risk olabilece ve kanserojen etki, etin muhafazası sırasında N uygulamaları ile heterosiklik aromatik amin ve polisiklik aromatik hidrokarbonların oluşumuyla ortaya çıkabilmektedir. Genel olarak koruyucu d kırmızı et tüketiminin azaltılması buna kar arttırılması önerilmektedir.
Dogu Anadolu ve bu bolgede yer alan Mus ili ekonomik yonden iyi gelismemistir ve halkin baslic... more Dogu Anadolu ve bu bolgede yer alan Mus ili ekonomik yonden iyi gelismemistir ve halkin baslica gecim kaynagi tarim ve hayvanciliktir. Buna bagli olarak hayvansal urunlerin tuketimi de daha fazladir. Yani, halkin beslenmesinde hayvansal urunler, bunlar arasinda da sut ve sut urunleri onemli bir yer tutar. Bu nedenle calismada Mus ilinde satisa sunulan yogurt, beyaz ve kasar peyniri gibi bazi sut urunlerinin guvenilirligi kodeks esas alinarak arastirilmistir. Elde edilen sonuclara gore, beyaz peynir orneklerinde kurumadde, pH ve koliform bakteri sayisi degerleri sirasiyla %40.5, 4.90, <10 kob/g’dir. Beyaz peynir ve kasar peyniri orneklerinde bitkisel yaga rastlanmamistir. Yogurt orneklerinde protein, yag, asitlik ve toplam koliform bakteri degerleri sirasiyla %4.34, %3.36,%1,23 ve <10 kob/g’dir. Elde edilen sonuclar Mus Ilinde tuketime sunulan beyaz peynir, kasar peyniri ve yogurtlarin kimyasal ve mikrobiyoloji...
The effects of different levels of K(2)HPO(4), NaCl, and the effects of oil temperature used in t... more The effects of different levels of K(2)HPO(4), NaCl, and the effects of oil temperature used in the evaluation of emulsion stability and viscosity of fresh and frozen beef (fat level adjusted with tail fat from sheep) was studied by utilizing a model system. Emulsion stability (ES) and emulsion viscosity (EV) of frozen meat tissue were both decreased, by 3·6% and 10·5% respectively, when compared to fresh meat. ES was decreased by 4·0% and 3·7% at 5°C and 11°C oil temperature respectively when compared to 21°C. While EV decreased 12·2% at 11°C compared to 21°C, it did not show any statistically significant (P &amp;amp;lt; 0·01) change at 5°C oil temperature. ES and EV were elevated with the addition of phosphate and increasing phosphate levels. These increases for ES were 3·9% and 3·7% with 0·50% and 0·75% phosphate levels respectively, when compared to the 0·00% phosphate control group. Also, the increases for EV were 22·3% and 27·0% with 0·50% and 0·75% phosphate levels respectively, compared to the 0·00% phosphate control group. The alteration of the ES was not statistically P &amp;amp;lt; 0·01) significant for the 0·50% phosphate level when compared to the 0·75% phosphate level. The ES decreased 1·1% for a 3·0% salt level when compared to a 2·5% salt level, and there was statistically (P &amp;amp;lt; 0·05) no effect on the EV.
Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver) and anim... more Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver) and animal fats and oil (beef fat, mutton fat, sheep tail-fat and corn oil) were studied in a model system. The results of the study showed that the highest emulsion capacity (EC) was with the heart meat and beef fat emulsion while the lowest EC was measured in the beef head-meat and sheep tail-fat combination. Corn oil gave the best emulsification with beef head-meat and liver, and beef fat resulted the second best results. Beef head-meat gave the most stable emulsion with all fats, but the emulsions prepared with heart and liver were generally unstable.
Kahve, bazı uyarıcı özellikleri ve biyoaktif bileşenleri nedeniyle tüm dünyada yaygın olarak tüke... more Kahve, bazı uyarıcı özellikleri ve biyoaktif bileşenleri nedeniyle tüm dünyada yaygın olarak tüketilen bir içecektir. Dünyanın en değerli tarım ürünlerinden biri olan kahvenin, bugün öncü üretim bölgesi Brezilya’dır. Kahve, Coffea familyasına ait bir bitki olup 100’den fazla türü bulunmaktadır. Bunlardan ticari değeri en yaygın olanları, Arabica (Coffea arabica) ve Robusta (Coffea canephora) kahveleridir. Kahve üretiminin azalma tehlikesine karşı kahve üreticileri ve Dünya Kahve Araştırma Merkezi, Etiyopya’da Robusta ve Arabica türleri dışındaki diğer kahve türlerini melezleyerek yeni türler üretmeye çalışmaktadırlar. Kahve çeşidi ve kalitesinin artırılmasına yönelik çalışmalar arasında kahve çekirdeklerinin fermente edilmesi ve kurutulması işlemleri de bulunmaktadır. Duyusal analizler, fermantasyon ile kahve tat ve aromasında belirgin değişiklikler olduğunu göstermiştir. Fermente kahve üretiminde öne çıkan dünyaca ünlü bazı yerel kahve türleri, Kopi Luwak (Civet Coffee) ve Black Iv...
The objective of this research was to determine chemical composition and hygienic quality of the ... more The objective of this research was to determine chemical composition and hygienic quality of the doner kebabs sold in the Tekirdag market. In the chemical analysis; pH, moisture, protein, fat and salt contents as well as some minerals, Na, K, Zn, Fe and Cu, were determined. The samples were examined for aerobic plate count (APC), psychrotrophic bacteria, coliforms, mould and
Turkish Journal of Veterinary & Animal Sciences, Apr 28, 2003
The fatty acid (FA) composition of some tissues of Salmo trutta labrax, Pallas, 1811 mature nativ... more The fatty acid (FA) composition of some tissues of Salmo trutta labrax, Pallas, 1811 mature native freshwater wild salmon species caught from Kazandere creek in the Çoruh region in Turkey were investigated. Fatty acids profiles of muscle, liver, gonad, egg and adipose tissue were compared in terms of total and individual saturated and unsaturated fatty acids. The results showed that the highest total saturated fatty acid content was in the muscle (37.20 ± 1.13%) while the lowest value was in the egg (27.12 ± 2.53%), and the differences were significant (P < 0.05) among the tissues. Monounsaturated fatty acid contents (MUFA) were not significantly different (P > 0.05) for the tissues but n-3 polyunsaturated fatty acid (PUFA) contents were significantly (P < 0.05) higher in the egg (48.09 ± 9.37%) compared to in the other tissues. However, the lowest n-3 PUFA content was determined in the gonads (23.88 ± 5.41%) and statistically significant differences (P < 0.05) were observed among the tissues. Similar results were also determined for n-6 PUFA content in the eggs (6.46 ± 1.02%), and the n-3/n-6 ratio was significant for the tissues tested. The principal fatty acids of the tissues of the trout were 16:0, 18:1n-9c and 22:6n-3, and their ratios in the tissues were significantly different (P < 0.01). Finally, it is hypothesized that the high altitude of the catching environment might affect the fatty acid profile of the fish studied, and there is a great deal of potential to produce food fishes rich in n-3 PUFA content.
Coffee is a widely consumed beverage in all over the world because of its stimulating and bioacti... more Coffee is a widely consumed beverage in all over the world because of its stimulating and bioactive properties. Coffee is one of the world's most valuable agricultural products, and the leading production region is Brazil. Today there are more than 100 coffee plant types belonging to the Coffea family, but Arabica (Coffea arabica) and Robusta coffees (Coffea canephora) have the largest commercial share. However, these coffees are endangered plant species by droughts and/or excessive rainfall in the world. Coffee producers and the World Coffee Research Center are trying to find alternatives like crossing non-Robusta and non-Arabica coffee trees in Ethiopia to increase the production. Fermentation and different drying techniques are developed to improve coffee quality and their market value. In the sensory analysis of fermented coffee, significant changes have been detected in the taste and aroma profile. World-renowned Kopi Luwak (Civet Coffee) and Black Ivory are the leading coffee types among the traditionally fermented coffees. For instance, Kopi Luwak coffee is produced in Indonesia by using the gastrointestinal tract of a musk cat (Paradoxurus hermaphroditus) to subject the coffee beans for fermentation, while Black Ivory coffee is subjected to same process in the elephants in Thailand. The acidic and enzymatic fermentation conditions in the gastrointestinal tract of these animals cannot be controlled, and some undesirable by-products may be formed in those coffee seeds. The coffee obtained from the feces of animals may give a disgusting feeling to the consumers with a tremendous hygienic concern. The aim of this study were to evaluate different traditional coffee production techniques and their fermentation processes, again to discuss the ethical concerns and halalness of these local coffees that sourced from the live animal gastrointestinal tract.
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, Feb 1, 1997
Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver) and anim... more Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver) and animal fats and oil (beef fat, mutton fat, sheep tail-fat and corn oil) were studied in a model system. The results of the study showed that the highest emulsion capacity (EC) was with the heart meat and beef fat emulsion while the lowest EC was measured in the beef head-meat and sheep tail-fat combination. Corn oil gave the best emulsification with beef head-meat and liver, and beef fat resulted the second best results. Beef head-meat gave the most stable emulsion with all fats, but the emulsions prepared with heart and liver were generally unstable.
Europan journal of science and technology, Nov 1, 2020
Öz Plastik malzemeler günlük hayatımızın hemen hemen her alanında yer almaktadır. Yaygın kulanımı... more Öz Plastik malzemeler günlük hayatımızın hemen hemen her alanında yer almaktadır. Yaygın kulanımı nedeniyle hayatın vazgeçilmez unsurlarından biri olan plastikler, çevre açısından da günümüzün en büyük kirleticilerinden birisi olarak görülmektedir. Her geçen gün daha da artan plastik kullanımının özellikle okyanuslar ve denizlerde çok ciddi bir kirlilik oluşturduğu bilinmektedir. Plastik kirliliğini oluşturan en önemli iki unsur, endüstriyel faaliyetler ve antropojenik etkilerdir. Çevreye bırakılan tonlarca plastik atık, çevresel koşulların etkisiyle fiziksel olarak küçük parçalara ayrılsa da yüzyıllarca doğada bozunmadan kalmaktadır. Plastiklerin parçalanmaları ile oluşan mikron ve mikron altı boyuttaki bu parçacıklara, mikroplastik adı verilmektedir. Mikroplastikler güncel bir konu olmasının yanı sıra çevre kirliliği oluşturması ve doğal yaşama etkileri nedeniyle son yıllarda giderek daha da büyük bir önem kazanmaktadır. Mikroplastikler günümüzde hem suda yaşayan canlılar ve hem de insan sağlığı için büyük bir tehdit unsuru olmuştur. Mikroplastiklerin insan vücuduna geçişi, cilt teması, solunum ve oral yolla gerçekleşmektedir. Farklı yollarla insan vücuduna giren mikroplastiklerin sağlık üzerine oluşturduğu riskler, hala tam olarak bir netlik kazanamamıştır. Özellikle insanların mikroplastiklerle kontamine olmuş su kaynakları ve gıdaları tüketmeleri sonucu vücuda çoklu mikroplastik alımının gerçekleşmesi muhtemeldir. Su kaynakları ve suda yaşayan canlılarda mikroplastik varlığının belirlenmesi ile ilgili çok sayıda çalışma yapılmıştır. Gıda maddelerinde yapılan sınırlı sayıdaki çalışma ise gıdaların da mikroplastikler içerebileceğini göstermiştir. Gıda maddelerinde mikroplastiklerin bulunuşu; hammadde, gıda üretim aşamaları, ambalajlamada kullanılan plastikler veya havadan kaynaklanabilmektedir. Bu derlemede, mikroplastiklerin oluşumu, yiyecek ve içecekler yoluyla insanlara geçişi ve çevre ve insan sağlığı üzerine etkileri üzerine yapılmış çalışmaların irdelenmesi amaçlanmıştır.
In Turkey, spicy, typically dry, fermented sausage (soudjouk) is one of the most popular processe... more In Turkey, spicy, typically dry, fermented sausage (soudjouk) is one of the most popular processed meat products. In this study, 42 soudjouk samples were collected from the eight manufacturers in Erzurum, Turkey. These samples were evaluated for aerobic plate count (APC) at 37 and 25°C, psychrotrophic, coliform, Escherichia coli, and coagulase-positive Staphylococcus aureus counts and presence of Salmonella and Shigella spp. Generally, all the samples had very high counts of most of the bacteria enumerated. In two samples of the 42, Shigella spp. was found and one of them was Shigella boydii. None of the samples yielded Salmonella spp.
Academic platform journal of halal life style, Jun 27, 2022
While the global population is estimated to reach 9 billion by 2050, alternative food sources tha... more While the global population is estimated to reach 9 billion by 2050, alternative food sources that utilize less natural resources and do not contribute to carbon emissions are needed to meet the increasing quality protein demand. In this respect, it is believed that insect production on the farm will be a safer and more sustainable source of protein compared to traditional animal agriculture. Although edible insects vary according to their species in terms of nutrition, they attract attention as an alternative food source due to their high fat, protein, vitamin, mineral, and fiber contents. In particular, they are considered to have the potential to offer solutions that can meet the increasing demand for protein in the future. The presence of raw protein varies among the species, e.g., more than a hundred edible insect species' have between 20-70% protein content. The use of edible insects and the nutrients harvested from them to form alternative food recipes makes it necessary to accept new (novel) food concepts and risk assessments. Through a comprehensive literature review, this study aimed to reveal some properties of edible insects in terms of nutritional and food technology perspectives.
Dünyadaki kanser türlerinin birço düşünülmektedir. Amerikan Kanser Ara tarafından uygun diyet, fi... more Dünyadaki kanser türlerinin birço düşünülmektedir. Amerikan Kanser Ara tarafından uygun diyet, fiziksel aktivite ve vücut a engellenebilece miktarda kırmızı et tüketiminin potansiyel bir risk olabilece ve kanserojen etki, etin muhafazası sırasında N uygulamaları ile heterosiklik aromatik amin ve polisiklik aromatik hidrokarbonların oluşumuyla ortaya çıkabilmektedir. Genel olarak koruyucu d kırmızı et tüketiminin azaltılması buna kar arttırılması önerilmektedir.
Dogu Anadolu ve bu bolgede yer alan Mus ili ekonomik yonden iyi gelismemistir ve halkin baslic... more Dogu Anadolu ve bu bolgede yer alan Mus ili ekonomik yonden iyi gelismemistir ve halkin baslica gecim kaynagi tarim ve hayvanciliktir. Buna bagli olarak hayvansal urunlerin tuketimi de daha fazladir. Yani, halkin beslenmesinde hayvansal urunler, bunlar arasinda da sut ve sut urunleri onemli bir yer tutar. Bu nedenle calismada Mus ilinde satisa sunulan yogurt, beyaz ve kasar peyniri gibi bazi sut urunlerinin guvenilirligi kodeks esas alinarak arastirilmistir. Elde edilen sonuclara gore, beyaz peynir orneklerinde kurumadde, pH ve koliform bakteri sayisi degerleri sirasiyla %40.5, 4.90, <10 kob/g’dir. Beyaz peynir ve kasar peyniri orneklerinde bitkisel yaga rastlanmamistir. Yogurt orneklerinde protein, yag, asitlik ve toplam koliform bakteri degerleri sirasiyla %4.34, %3.36,%1,23 ve <10 kob/g’dir. Elde edilen sonuclar Mus Ilinde tuketime sunulan beyaz peynir, kasar peyniri ve yogurtlarin kimyasal ve mikrobiyoloji...
The effects of different levels of K(2)HPO(4), NaCl, and the effects of oil temperature used in t... more The effects of different levels of K(2)HPO(4), NaCl, and the effects of oil temperature used in the evaluation of emulsion stability and viscosity of fresh and frozen beef (fat level adjusted with tail fat from sheep) was studied by utilizing a model system. Emulsion stability (ES) and emulsion viscosity (EV) of frozen meat tissue were both decreased, by 3·6% and 10·5% respectively, when compared to fresh meat. ES was decreased by 4·0% and 3·7% at 5°C and 11°C oil temperature respectively when compared to 21°C. While EV decreased 12·2% at 11°C compared to 21°C, it did not show any statistically significant (P &amp;amp;lt; 0·01) change at 5°C oil temperature. ES and EV were elevated with the addition of phosphate and increasing phosphate levels. These increases for ES were 3·9% and 3·7% with 0·50% and 0·75% phosphate levels respectively, when compared to the 0·00% phosphate control group. Also, the increases for EV were 22·3% and 27·0% with 0·50% and 0·75% phosphate levels respectively, compared to the 0·00% phosphate control group. The alteration of the ES was not statistically P &amp;amp;lt; 0·01) significant for the 0·50% phosphate level when compared to the 0·75% phosphate level. The ES decreased 1·1% for a 3·0% salt level when compared to a 2·5% salt level, and there was statistically (P &amp;amp;lt; 0·05) no effect on the EV.
Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver) and anim... more Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver) and animal fats and oil (beef fat, mutton fat, sheep tail-fat and corn oil) were studied in a model system. The results of the study showed that the highest emulsion capacity (EC) was with the heart meat and beef fat emulsion while the lowest EC was measured in the beef head-meat and sheep tail-fat combination. Corn oil gave the best emulsification with beef head-meat and liver, and beef fat resulted the second best results. Beef head-meat gave the most stable emulsion with all fats, but the emulsions prepared with heart and liver were generally unstable.
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