Browsing by Author "Ergonul B."
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Item Chemical composition of raw and cooked turkey meat döner(Codon Publications, 2006) Ergonul B.; Kundakci A.The chemical composition of raw and cooked turkey meat döner was determined. Döner was prepared using turkey breast meat and chemical analyses including pH value and protein, fat, moisture and ash amounts were performed both in raw and cooked samples. Average pH value, protein, fat, moisture and ash amounts were 6.03±0.11, 19.93±0.12, 13.91±0.60, 62.39±0.84 and 2.07±0.06, respectively, for raw döner, whereas corresponding values for cooked döner were 6.23±0.45, 38.00±0.29, 16.58±0.45, 39.48±1.09 and 3.03±0.08. Amounts of total saturated, monounsaturated and polyunsaturated fatty acids of raw and cooked samples were 28.52±0.23, 42.50±0.62, 28.68±0.44 and 30.17±0.61, 41.34±0.11, 25.92±0.24, respectively. Results indicated that the effect of cooking on chemical properties of döner was significant (P<0.05).Item Effect of starter culture and packaging on the chemical, microbiological and sensory quality of Turkish soudjouck (Sucuk)(2007) Kundakci A.; Kayacier A.; Ergonul B.Lactobacillus plantarum, Micrococcus aurantiacus, and Pediococcus pentosaceus in different combinations and amounts were used for the production of fermented soudjouck. The effects of starter cultures on total aerobic bacteria, and selected chemical properties of samples were determined. Additionally, the effects of starter culture and packaging on the sensory characteristics of final product were studied. It was found that nitrite and sugar content of samples decreased during ripening, while protein and fat content relatively increased with drying. Mesophilic aerobic bacteria counts increased in the first days of ripening and then decreased, similar trend was also observed for the counts of all three starter cultures. Sensory results showed that reducing amount of starter culture negatively affected and incorporation of glucano delta lactone (GDL) into formula along with starter culture had an adverse effect on the sensory properties. It was demonstrated that vacuum packaging improved the sensory properties; therefore, it should be preferred over normal packaging.Item Microbiological attributes of instant tarhana during fermentation and drying(2008) Karagozlu N.; Ergonul B.; Karagozlu C.KARAGOZLU, Nural, Bulent ERGONUL and Cem KARAGOZLU, 2008. Microbiological attributes of instant tarhana during fermentation and drying. Bulg. J. Agric. Sci., 14: 353-541 In this research, changes in chemical and microbiological attributes of traditional tarhana dough were investigated during an eight-day manufacturing period including fermentation and drying processes. Initial water content and pH value of tarhana dough were 47.97±1.76% and 4.97±0.08 respectively before fermentation process. At the end of the manufacturing process water content and pH value of instant tarhana were 5.8±0.66% and 4.19±0.04 (P<0.05). Total mesophylic aerobic bacteria, coliform bacteria, E.coli, mould, yeast and lactic acid bacteria counts of tarhana dough were 5.55±0.45 log cfu/g, <3 cfu/g, <3 cfu/g, <1 log cfu/g, 3.66±0.27 log cfu/g and 3.44±0.28 log cfu/g respectively, whereas these values were 5.38±0.23 log cfu/g, <3 cfu/g, <3 cfu/g, <1 log cfu/g, 5.38±0.3 log cfu/ and 4.75±0.12 log cfu/g at the end of the manufacturing process.Item A model HACCP plan for small-scale manufacturing of tarhana (a traditional turkish fermented food)(2009) Karagozlu N.; Karagozlu C.; Ergonul B.Most of the tarhana consumed in Turkey is homemade and therefore sun-dried. However, there is a great commercial potential for the production of tarhana on an industrial scale using modern drying techniques. Since tarhana produced by traditional methods is consumed widely and take an important role in diets of many people, safety of this product is so important in terms of consumer health. At this point of view, adopting a food safety system to tarhana production is so important. In this study hazard analysis system was adopted to manufacturing line of tarhana, critical control points on the line were determined and a sample generic HACCP plan was recommended. Preventive and corrective actions for the critical steps were also discussed in the manuscript.Item Meat consumption and buying behaviours of consumers living in Manisa city center, Turkey(2011) Ergonul B.This study presents results of the data analysis and the results of a consumer questionnaire of 41 questions into meat and meat products carried out in Manisa city center among September 2008 and May 2009. Responds of 1200 consumers of different ages, genders and jobs were analyzed. Survey showed that despite recent food tendencies and new consumption behaviors, consumers living in Manisa still prefer red meat to poultry and fish. Also, data related to consumption frequencies of meat kinds and meat products were conducted in the study. © Medwell Journals, 2011.Item Determination of fatty acid contents of five wild edible mushroom species collected from anatolia(2013) Akata I.; Ergonul P.G.; Ergonul B.; Kalyoncu F.The fatty acid contents of five wild edible mushroom species (Amanita ceciliae, Armillaria mellea, Cantharellus cibarius, Chlorophyllum rhacodes and Rhizopogon roseolus) 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 31.81 % to 57.70 %. The other major fatty acids were, respectively, cis-oleic, palmitic and stearic acids. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids.Item Microbiological attributes of tahin (sesame) helva sold under market conditions in Manisa(Journal of Pure and Applied Microbiology, 2014) Kaya B.; Ergonul B.In this study, microbiological attributes of tahin helva samples sold under market conditions in Manisa city center were determined. According to findings obtained, it was observed that Total Mesophylic Aerobic Bacteria counts of the samples were among <1.0 log cfu/g and 2.78 log cfu/g; Mold and Yeast counts of the samples were among <1.0 log cfu/g and 1.95 log cfu/g and Coliform group bacteria, Staphylococcus aureus and Escherichia coli were not found in any of the samples.Item Survival of Escherichia coli 0157:H7 and non 0157 strains in synthetic gastric fluid inoculated on commercially available frankfurters(Parlar Scientific Publications, 2021) Betul Bozatli S.; Dikici A.; Ergonul B.In this study acid resistance of STEC 0157:H7 and non-0157 STEC serogroups of 026, O103 and 0145 were investigated during storage of commercially available frankfurters. Pathogens were surface inoculated on frankfurters ca. 5±1 log cfu/g and the inoculated frankfurters were stored at 4°C for 75 days. Microbiological analysis and pH measurements were conducted at days 0, 15, 30, 45, 60 and 75 of cold storage. In the first part of the study, different brands of commercially available frankfurters produced from cattle meat (Brand A, B, C, D, E) were investigated in order to evaluate which brand aided pathogen survival in acidic environment. Pathogen resistance to synthetic gastric fluid (SGF) was very weak in brands A, B, C, and D samples, and survivor counts were undetectable during SGF experiments after "Day 0" of the storage. These preliminary experiments showed that pathogens had stronger acid resistance on one brand of frankfurters, therefore in the second part of the study triplicate trials were conducted with this brand (Brand E). On brand E frankfurters, the pathogens were still detectable at the 45th day of storage after SGF exposure except for 0157:H7. The gradual decrease in the pH of this brand of frankfurters might have aided acid resistance of the pathogens. Results show that in every brand of samples tested, the non-0157 serogroups had higher survivor counts than 0157:H7, during storage and SGF experiments of frankfurters. © 2021 Parlar Scientific Publications. All rights reserved.