Browsing by Author "Ergönül B."
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Item Changes in quality attributes of turkey döner during frozen storage(2007) Ergönül B.; Kundakci A.The aim of this research was to determine the quality changes of turkey döner during frozen storage. Turkey döner was prepared from turkey breast meat and stored under frozen conditions at -18C for 7.5 months. In 45-day intervals, chemical and sensory analyses were performed. The main changes that took place in turkey döner during frozen storage were investigated by means of sensory assessments, peroxide, thiobarbituric acid (TBA) and pH values. Peroxide, TBA and pH values were significantly (P < 0.05) different following frozen storage, but were under the upper limits. All of the measurements indicated that turkey döner kept its good quality at -18C for 7.5 months. © 2007, The Author(s); Journal compilation © 2007, Blackwell Publishing.Item A research on producing strawberry flavored kefir(2007) Ergönül B.In this research, different amounts of strawberry (2.5%, 5% and 10% (w/v)) and 5% (w/v) kefir grains were added into pasteurized milk, and samples were inoculated at 23±1°C for 18 hours for kefir fermentation. After fermentation, chemical and sensory characteristics of the samples were determined and possibility of using strawberry in kefir production was investigated.Item Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation(Institute of Agricultural and Food Information, 2007) Karagözlü N.; Karagözlü C.; Ergönül B.In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the strains were conducted; the levels of 102 CFU/ml (EC-1, SA-1 and S-1) and 103 CFU/ml (EC-2, SA-2 and S-2). At 0, 2, 6, 12, and 24 hours of kefir fermentation at 23 ± 1°C, samples were taken and the counts of E. coli O157:H7, S. typhimurium, and S. aureus were determined. EC-1 grew from 2.29 ± 0.02 log CFU/ml to 4.13 ± 0.18 log CFU/ml whereas EC-2 grew from 3.22 ± 0.04 log CFU/ml to 6.78 ± 0.99 log CFU/ml. Both S-1 and S-2 viable populations grew during the fermentation period, where sample S-1 grew from 2.37 ± 0.20 log CFU/ml to 4.64 ± 0.67 log CFU/ml and sample S-2 grew from 3.52 ± 0.07 log CFU/ml to 5.60 ± 0.10 log CFU/ml. SA-2 strains grew from 3.06 log CFU/ml to 3.64 log CFU/ml, SA-1 strains grew from 2.28 log CFU/ml to 2.66 log CFU/ml. According to the findings, E. coli O157:H7, S. typhimurium, and S. aureus can survive in kefir during fermentation.Item Microbiological attributes of Turkish butters sold under market conditions(2008) Karagözlü N.; Ergönül B.In this study, microbiological quality of 45 butter samples sold under market conditions at Manisa (Turkey) was investigated. Total coliform, total fecal coliform, Escherichia coli and yeast and mould counts were found between < 1.0 - > 3.15 log10 cfu.g-1, < 1.0 - > 3.15 log10 cfu.g-1, < 1.0 - > 3.15 log10 cfu.g-1 and < 1.0 - > 6.62 log10 cfu.g-1 respectively. Only in one sample Salmonella was detected. Staphylococcus aureus was not detected in any of the samples. To that extent butters sold under market conditions in Manisa have high coliform, yeast and mould contamination. © 2008 Birkhäuser Verlag, Basel.Item Changes in fatty acid profiles and omega fatty acid contents of selected vegetable oils during refining process(2008) Günç Ergönül P.; Ergönül B.In this research, changes in n-3 fatty acid and general fatty acid compositions of soybean, cottonseed, sunflower and corn oil during rafination at processing conditions were examined. Samples taken from crude oil and notralization, bleaching, winterization and deodorization stages of refining process were determined by gas chromatography.Item Changes in quality attributes of intermediate-moisture raisins during storage(2009) Gülec H.; Kundakci A.; Ergönül B.The aim of this research was to determine the changes in chemical and microbiological qualities of ready-to-eat intermediate-moisture raisins during storage. Raisins were immersed into hot (98±1°C) glucose solutions (10% w/v and 20% w/v) containing 1% (w/v) potassium sorbate to inhibit mould and yeast growth. Raisins were kept in glucose solutions until the moisture content became 20%, 25% and 30%, respectively. The reconstituted raisins were then stored at ambient temperature (23±3°C) and 50-60% relative humidity for 8 months in polyethylene/polyamide (PE/PA) packaging material. The changes of moisture content, water activity, pH values, total titratable acidity, total sugar contents, Hunter L, a and b color values, total mesophylic aerobic bacteria counts, and mould and yeast counts were determined during storage at 2-month intervals. The results of chemical analysis showed that changes in the total titratable acidity, total mesophylic aerobic bacteria, and mould and yeast counts of the products were increased significantly (P<0.05). However, the pH values, total sugar contents, and Hunter L, a, and b color values were decreased during the storage period (P<0.05).Item Functional traits of prebiotic ingredients of meat products - Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives; [Funktionelle Eigenschaften Prebiotischer Zutaten in Fleischprodukten - Chemische, Physikalische und Sensorische Eigenschaften von mit Inulin und Oligofruktose Hergestellten Hackfleischbällchen](2009) Ergönül B.; Ergönül P.G.; Obuz E.In this study, inulin and oligofructose were used as prebiotic ingre- dients in meatball production, and chemical, textural and sensorial at- tributes of prebiotic meatballs were investigated. Adding inulin or oli- gofructose at the levels of 2.5% and 5.0%, respectively, to meatballs did not affect (P > 0.05) the chemical and textural attributes of meat- ball samples. The sample containing 2.5% oligofructose was given the highest sensory panel results. Adding inulin or oligofructose to the formulation did not adversely affect the sensory attributes of the samples.Item Effect of various chemical decontamination treatments on natural microflora and sensory attributes of chicken liver(2010) Tosun H.; Ergönül B.; Obuz E.This study was undertaken to determine the effect of different chemical decontamination methods on the microbiological and sensory attributes of chicken liver during refrigerated storage (+4 ± 1 °C). Chicken liver samples were dipped into sterilized water (1 min), lactic acid (1.5%, 1 min or 5 min), acetic acid (1.5 %, 1 min or 5 min), trisodium phosphate (15 %, 15 min or 20 min) or were not treated (control). Microbiological analyses were carried out at 0, 2 and 4 days of storage. Also, sensorial attributes were evaluated by panelists. As result of the study, decontamination with acetic acid, lactic acid or trisodium phosphate could not substantially improve the microbiological quality of chicken liver during refrigerated storage. On the other hand, sensorial attributes of the samples were adversely affected by treatments except the treatments with acetic acid. © M. & H. Schaper GmbH & Co.Item Cholesterol content and fatty acid profile of chocolates mostly consumed in Turkey Contenido de colesterol y perfil de ácidos grasos de los chocolates más consumidos en Turquía(2010) Ergönül P.G.; Ergönül B.; Seçkin A.K.Cholesterol content and fatty acid profile of chocolates that are consumed in Turkey were determined by capillary gas chromatography. Chocolate samples from 20 trade marks were purchased from markets in İzmir, Turkey. As results of the analyses, average cholesterol content of the samples was 1.14 ± 0.14 mg/kg ranging between 0.963 and 1.535 mg/kg. Twenty-three types of fatty acids were determined in oil extracted from chocolates. Main fatty acids found in chocolate samples were stearic acid (39.33 ± 5.25%), oleic acid (25.99 ± 6.89%), and palmitic acid (25.56 ± 2.06%). Total saturated and total unsaturated fatty acid contents of chocolate samples were found as 69.90% and 30.05%, respectively. The fat content of the samples were in the range 31.5–67%. © 2010 Taylor & Francis Group, LLC.Item Effects of prebiotics (inulin and fructooligosaccharide) on quality attributes of dried yoghurt (kurut)(2010) Seçkin A.K.; Ergönül B.; Tosun H.; Ergönül P.G.Chemical and microbiological attributes of prebiotic kurut were investigated. Prebiotic kurut was obtained by adding inulin and fructooligosaccharide into strained yoghurt. Chemical attributes and microbiological analysis like total mesophylic aerobic bacteria, yeast and mold, lactic acid bacteria and total coliform bacteria counts were determined. Textural analyses of kuruts were also performed by texture analyzer. It was determined that using different amounts and types of polysaccharides in formulation did not affect the pH and aw values, salt, ash, protein, water, fat and cholesterol contents and acidity values of the samples (p > 0.05). Also, firmness values, total mesophylic aerobic bacteria, lactic acid bacteria and coliform counts of kurut samples were not affected by using added polysaccharides in formulation (p>0.05), whereas total yeast and mould counts of kuruts were affected by the formulation (p<0.05).Item Chemical composition of four wild edible mushroom species collected from southwest anatolia(Gazi Universitesi, 2010) Kalyoncu F.; Ergönül B.; Yildiz H.; Kalmiş E.; Solak M.H.Four different species of wild edible mushrooms (Armillaria mellea, Infundibulicybe geotropa, Meripilus giganteus and Sparassis crispa) representing four different families (Physalacriaceae, Tricholomataceae, Meripilaceae and Sparassidaceae) growing in southwest regions of Anatolia were analyzed for their Fe, Na, K, Zn, Cu, Cd and Pb contents and ash, dry matter, protein, and fat levels. All mineral concentrations were determined on a dry weight basis (d.w.). The mineral content of mushroom samples ranged from 54.00 to 112.33 μg/ g d.w. for Fe, 66.50 to 117.33 μg/ g d.w. for Na, 32.33 to 117.00 μg/ g d.w. for K, 47.40 to 87.40 μg/ g d.w. for Zn, 54.30 to 74.67 μg/ g d.w. for Cu and not detected for Cd and Pb. Na content was higher than other minerals in all mushroom species. This research proves that wild edible fungi can be used in wellbalanced diets due to their nutritive values. Also, their heavy metal contents (Pb, Cd) shows that collection areas are not polluted, therefore all collected mushroom species can be unreservedly consumed without any health risk.Item Erratum to: Microbiological attributes and biogenic amine content of probiotic Turkish fermented sausage (J Verbr Lebensm, 10.1007/s00003-010-0584-0)(Birkhauser Verlag AG, 2011) Ergönül B.; Kundakçı A.[No abstract available]Item Microbiological attributes and biogenic amine content of probiotic Turkish fermented sausage(Birkhauser Verlag AG, 2011) Ergönül B.; Kundakçı A.Microbiological attributes and biogenic amine content of Turkish fermented sausage manufactured by using probiotic starter cultures (Lactobacillus casei, L. acidophilus or their combination) were investigated before and after fermentation-drying period and during refrigerated storage at 4 ± 1 °C for 8 months at 2 month intervals. As results of the study, during fermentation and storage biogenic amine content (histamine, putrescine, cadaverine and tyramine) of the samples were increased significantly. Salmonella, Staphylococcus aureus, coliform and fecal coliform microorganisms were not detected during fermentation and storage. Probiotic microorganism counts of all samples were higher than the lower limit of 6.0 log cfu/g which is requested for probiotic foods. © 2010 Springer Basel AG.Item Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane(2011) Karagözlü N.; Ergönül B.; Özcan D.In this research, mint and basil essential oils at concentrations of 0.01 ml/L, 0.032 ml/L or 0.08 ml/L were used for disinfection treatments of fresh-cut lettuce and purslane samples inoculated with Salmonella typhimurium or Escherichia coli 0157:H7. Disinfection treatment time was applied as 10 min (short) or 15 min (long). Disinfected samples were packaged aerobically and stored at refrigerator +4 °C for 7 days. It was observed that mint and basil essential oils showed antimicrobial effect on the survival of E. coli O157:H7 and S. typhimurium inoculated into lettuce and purslane samples during refrigerated storage. Mint essential oil showed higher antimicrobial effect on pathogens when compared to basil essential oil. Mint and basil essential oils at concentration of 0.08 ml/L were the most effective antimicrobial treatment against pathogens in two different vegetable. S. typhimurium was more resistant against basil oil in lettuce samples when compared to its resistance against basil oil in purslane samples, whereas E. coli O157:H7 was more resistant to mint oil in purslane samples when compared to its resistance against mint oil in lettuce samples. © 2011 Elsevier Ltd.Item Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures(2011) Ergönül B.Salmonella Typhimurium and Escherichia coli O157:H7 strains were inoculated in minimally processed lettuce samples and survival characteristics of these pathogens during storage at two different temperatures. One group of samples was kept at refrigerator at +4 °C, another group was kept at ambient temperature (+25 °C). According to data obtained, the factor "temperature" significantly affected the pathogen bacteria counts of the samples (P < 0.05). Counts of these two pathogen bacteria were decreased in minimally processed lettuce during storage at +4 °C. © 2010 Springer Basel AG.Item Chemical composition and nutritional value of a wild edible ectomycorrhizal mushroom, Tricholoma anatolicum; [Yenilebilir yabani ektomikorizal bir makrofungus olan Tricholoma anatolicum'un kimyasal kompozisyonu ve besinsel deǧeri](2011) Kalmiş E.; Yildiz H.; Ergönül B.; Kalyoncu F.; Solak M.H.The chemical composition and nutritional value of a wild edible ectomycorrhizal mushroom from southwestern Anatolia, Tricholoma anatolicum, were analyzed. Moisture, crude oil, protein, ash, total carbohydrate content, and mineral composition of the mushrooms studied, including Fe, Na, K, Zn, Cu, Ca, Cd, and Pb, were determined. The energy values of the samples were also calculated. The analyses were conducted during the 3 different growing stages of the mushrooms: mycelium, young fruiting bodies, and mature fruiting bodies. The highest values for moisture and crude oil contents were found to be in the mycelium, ash, and carbohydrate content of young fruiting bodies. In addition, Na content was found to be the highest in mycelium. The highest values for Fe were found in the young fruiting bodies, and K, Zn, Cu, and Ca were at their highest values in mature bodies. None of the samples contained heavy metals Cd or Pb. ©TÜBİTAK.Item Chemical and textural attributes of hellim (Halloumi) cheese mv arketed in Turkey; [Kemijska i teksturalna svojstva Hellim (Halloumi) sira na tržištu u Turskoj](2011) Ergönül B.; Ergönül P.G.; Seçkin A.K.Chemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were determined in this research. Cheese samples were collected from manufacturers in Turkey and according to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92%, whereas the average pH values of the samples was 5.91±0.36. Cholesterol contents of the samples were low and changing among 7.54-14.79 mg/100 g. Average fat and protein amounts of samples were 25.43±1.7 (%), and 22.81±5.62 (%) respectively, and 30.31±1.15 (%) of the fat fraction was composed of unsaturated fatty acids. Main organic acids determined in samples were citric, lactic and propionic acids. Also, hardness, chewiness, adhesiveness, cohesiveness and gumminess scores of the samples were determined by TPA analysis and Hunter color scores were evaluated.Item Chemical compositions and antioxidant activities of five endemic Asperula taxa(2011) Minareci E.; Ergönül B.; Kayalar H.; Kalyoncu F.In this study, the proximate chemical composition, total flavonoid and α-tocopherol amounts and antioxidant activities of five endemic Asperula taxa (Rubiaceae) (A. brevifolia, A. pseudochlorantha var. antalyensis, A. pseudochlorantha var. pseudochlorantha, A. purpurea subsp. apiculata and A. serotina) were determined. Antioxidant properties of methanol extracts were studied by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method. Among the all Asperula extracts A. brevifolia showed the most potent radical scavenging activities.Item Fatty acid compositions of five wild edible mushroom species collected from Turkey(2012) Ergönül P.G.; Ergönül B.; Kalyoncu F.; Akata I.The fatty acids of five wild edible mushroom species (Agrocybe cylindracea, Coprinm comatus, Lactarius deliciosns, Suillus collinitus and Tricholoma myomyces) collected from different regions from Anatolia were determined. The fatty acids were identified and quantified by gas chromatography and studied using fruit bodies. Fatty acid composition varied among species. The dominant fatty acid in fruit bodies of all mushrooms was cis-linoleic acid (18: 2). Percentage of cis-linoleic acid in species varied from 36.29-66.72%. The other major fatty acids were, cis-oleic, palmitic and stearic acids, respectively. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids. © 2012 Asian Network for Scientific Information.Item Chemical compositions and antioxidant activities of 16 wild edible mushroom species grown in Anatolia(2012) Akata I.; Ergönül B.; Kalyoncu F.In this study, chemical compositions and antioxidant activities of 16 wild edible mushrooms (Agrocybe cylindracea, Amanita ceciliae, Armittaria mellea, Boletus reticulatus, Cantharellus cibarius, Chlorophyllum rhacodes, Coprinus comatus, Flammulina velutipes var. velutipes, Lactarius deliciosus, Lactarius salmonicolor, Pleurotus ostreatus, Polyporus squamosus, Rhizopogon roseolus, Russula anthracina, Suillus collinitus and Tricholoma myomyces) were investigated. Antioxidant properties of methanol extracts were studied by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method. Among the mushroom extract Amanita ceciliae and Pleurotus ostreatus (96.16 %) showed the most potent radical scavenging activities at 4.51 and 2.72 mg mL -1, respectively. The lowest scavenging activity was exhibited by C. rhacodes (70.46%) at 2.35 mg mL -1. © 2012 Asian Network for Scientific Information.