MCBÜ Açıkerişim Sistemi :: Browsing by Author "Kayaardi, S"

Browsing by Author "Kayaardi, S"

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Chemical characteristics of kavurma with selected condiments
Kayaardi, S; Durak, F; Kayacier, A; Kayaardi, M
A traditional meat product, kavurma, was prepared with the addition of various condiments (sage, thyme, ginger). The effects of condiments and storage time on thiobarbutiric acid (TBA) value, color attributes, pH, moisture, protein and fat contents of kavurma samples were investigated. Also, the effect of condiments on the sensory properties of samples was determined. The TBA values of condiments added samples were significantly lower than that of control. Ginger had a highest antioxidative activity and sensory scores compared to others samples. Color attributes generally decreased during storage and the additives differently affected the color of sample. The moisture content of samples was significantly affected from the condiments and storage period. Although sensory scores of the sample with condiments were higher than control, the difference was not statistically significant. It could be concluded that natural condiments could be used in kavurma production to improve quality characteristics of the product.
The effects of various cemen mixtures on the quality of pastrami II
Dogruer, Y; Nizamlioglu, M; Gürbüz, Ü; Kayaardi, S
This investigation has been done the effect of various cemen paste mixtures on the microbiological quality of pastrami. The pastramies which were prepared experimentally have been mixed with the various cemen pastes and the effects of these mixtures on the microbiological quality of pastramies were investigated on the Ist, 7th, 15th, 30th and 60th days. The count of total microorganisms was between 2.8x10(7) and 7.0x10(7)/g on the first day, and between 2.2x10(6)-3.4x10(6)/g on the 60 th day. The number of microorganisms showed remarkable differences between the groups in cemen paste according to its water ratio on the Ist, 7th and 30th days, and its cemen flour ratio on the Ist and 7th days, and its garlic ratio on the Ist day. It has been observed that the cemen paste consisting of 50% water, 15% cemen flour and 10% garlic showed the lowest microorganisms numbers. The number of yeast was between 8.2x10(4) and 1.4x10(7)/g On the first day, and between 3.8x10(3) and 1.2x10(4)/g on the 60th day. The number of yeast showed remarkable differences between the groups in cemen paste accoording to its water ratio on all phases except 15th day, its cemen flour and garlic ratio in all phases. The lowest yeast count have been determined in-the samples applied with cemen paste including 50% water: 15% cemen flour and 10% garlic on the account of yeast. The number of mould was between 1.2x10(6) and 2.5x10(6)/g on the first day, and between 7.6x10(4) and 98x10(8)/g on the 60th day. The number of mould showed remerkable differences between the groups in cemen paste acceding to its water ratio on the 7th, 15th. 30th and 60th days, its cemen flour ratio on the Ist, 15th, 30th days, its garlic ratio on the Ist, 7th and 15th days. The lowest mould count was determined in samples applied with cemen paste including 60% water, 1.5% cemen flour and 20% garlic. The number of Lactobacillus microorganisms was between 6.8x10(5)-3.5x10(6)/g on the first day and between 3.9x103-1.6x104/g on the 60 th day. The number of Lactobacillus microorganisms showed remerkable differences between the groups in cemen paste according to its water and garlic ratio on the 7th day, its cemen flour ratio on the Ist and 30th days. The lowest Lactobacillus microorganisms count was determined in samples applied with cemen paste including 40% water, 20% cemen flour and 15% garlic. The number of Staphylococcus-Micrococcus microorganisms was between 5.1x10(6)-2.1x10(8)/g on the first day, and between 1.4x10(5) and 3.9x10(5)/g on the 60th day. The number of microorganisms showed remerkable differences between the groups in cemen paste according to its water and garlic ratio on the 15th, 30th and 60th days and its cemen flour ratio on he Ist, 7th, 15th and 60th days. The lowest Staphylococcus-Micrococcus microorganisms count was determined in samples applied with cemen paste including 50% water, 20% cemen flour and 10% garlic. Enterobactericeae microorganisms were not cultivated in all phases of first stage of pastramies samples. The samples applied with cemen paste including 50% water, 15% cemen flour. and 20% garlic had the highest quality according to microbiological quality. In conclution, it was found that cemen paste including 50% water, 15% cemen flour and 20% garlic has positive effects on the quality factors.
Textural, Chemical and Sensory Properties of Doners Produced from Beef, Chicken and Ostrich Meat
Karaca Demircioglu, S; Obuz, E; Kayaardi, S
In this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat doners were compared. Ostrich doner samples had lower (P<0.0001) cholesterol content than beef or chicken doners but higher calorific values. It is observed that beef doners had higher (P<0.0001) Warner-Bratzler shear force (WBSF) than chicken and ostrich doners. 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 doners had better overall acceptance than beef or chicken doners. Therefore it is concluded that ostrich doner can be taken into consideration as an alternative protein source to beef or chicken doners.
The effect of various cemen mixtures on the quality of pastrami - I: Chemical and organoleptic quality
Nizamlioglu, M; Dogruer, Y; Gurbuz, U; Kayaardi, S
This investigation has been done the effect of various cemen paste mixtures on the chemical and organoleptic quality of pastrami. The pastramies which were prepared experimentally have been mixed with the various cemen pastes and the effects of these mixtures on the chemical and organoleptic properties of pastramies were investigated on the Ist, 7th, 15th, 30th and 60th days. While the humidity of pastramies samples was 45.08-48.63% on the first day, and between 21.68-24.18% on the 60th day. Remarkable differences have been found between the groups in the amount of humidity of samples according to cemen flour and garlic ratios phases. and water ratio in cemen flour on the Ist, 7th and 15th days. It has been observed that cemen paste which has 50% water, 10% cemen flour and garlic rations generally showed the lowest humidity comparing with the other samples in all phases. The water activity (A(w)) value has been determined as 0.872-0.957 on the first and 0.682-0.709 on the 60th days. There was remarkable differences between the groups on the account of a(w) values of samples according to garlic ratio on the first day, cemen flour ratio in all stages, and water ratio in cemen flour an the 1st. 30th and 60th days. It has been established that on the account of a(w) values, the samples including 40% water, 15% cemen flour and 20% garlic have the lowest values. The pH values of pastrami samples were found 5.75-6.10 on the first and 5.55-5.72 an the 60th days. Marked differences in pH values have been appeared between the groups on the ist, 15th and 60th days according to garlic ratio, and in all phases according to water and cemen Flour ratios of cemen paste. The amount of salt in pastrami samples was found between 16-18% and 7.06% on the Ist day, and between 9.06% and 10.24% on the 60 day. The salt value of samples on the account of the water cemen flout and garlic ratio of cemen paste showed remarkable differences in all phases. The lowest salt values have been determined in the samples applied with cemen paste including 40% water, 15% cemen flour and 10% garlic. The highest quality points have been given on the account of flavor and color in the samples applied with cemen paste including 50% water, 15% cemen flour and 20% garlci, and its color 50% water, 15% cemen flour, and 20% garlic, on the account of appearence in the samples 50% water, 10% cemen flour, and 20% garlic, and on the account of texture in the samples 50% water, 10% cemen flour, and 15% garlic. The samples applied with cemen paste including 50% water, 15% cemen flour, and 20%, garlic had the highest quality according to chemical properties. However, the organoleptic properties were highest in the samples applied with cemen paste including 50% water, 10% cemen flour, and 20% garlic. In conclution, it was found that cemen paste including 50% cemen flour and 20% garlic has positive effects on the quality factors.
Fattening Performance, Carcass Characteristics and Meat Quality Traits in Hair Goat (Anatolian Black) Male Kids
Atay, O; Gokdal, O; Kayaardi, S; Eren, V
This study was performed to determine the fattening performance, carcass and meat quality characteristics of male Hair goat kids. A total of 13 kids at about 3 month of age were fattened for 60 day. Average live weight of kids were 14.79 +/- 0.68 kg at the beginning of the fattening, 19.72 +/- 0.98 kg at the end of the fattening, 0.082 +/- 0.010 kg for daily live weight gain, 7.78 kg for concentrate consumption per 1 kg live weight gain. The slaughtering and carcass characteristics of Hair goat kids were found as 19.84 +/- 0.95 kg for slaughtering weight 8.93 +/- 0.49 kg for warm carcass weight, 8.45 +/- 0.47 kg for cold carcass weight, 42.38% for dressing percentage, 0.113 +/- 0.021 kg for kidney-pelvic fat weight, 0.136 +/- 0.020 kg for internal fat weight, 1.37 +/- 0.06 kg for leg weight, 0.677 +/- 0.052 kg for back-loin weight, 1.00 +/- 0.051 kg for fore-arm weight, 0.278 +/- 0.025 kg for shoulder weight, 0.470 +/- 0.025 kg for neck weight, 0.384 +/- 0.033 kg for flank-chest weight, 8.36 +/- 0.80 cm(2) for M. Longissimus dorsi area and 2.56 +/- 0.18 cm for M. Longissimus dorsi depth. The rational portions of valuable parts and fats in carcasses of the kids were found as 32.93 +/- 0.38, 15.95 +/- 0.43, 23.94 +/- 0.33, 6.55 +/- 0.31, 11.31 +/- 0.41,9.02 +/- 0.40, 1.312 +/- 0.46 and 1.41 +/- 0.15% for percentages of leg, rack-loin, fore-arm, shoulder, neck, flank-chest, kidney-pelvic fat and internal fat, respectively. Average moisture, ash, protein and fat values of meat samples were found as 75.70, 1.04, 18.91 and 3.23%, respectively. pH values of meat samples were found as 5.71. L*(lightness), a*(redness) and b*(yellowness) values were respectively recorded as 50.24, 15.97 and 11.39.
EXTENDING THE CHILLED SHELF LIFE OF VACUUM-PACKAGED GROUND BEEF USING ASCORBIC ACID, NITRITE OR SALT
Gök, V; Kayaardi, S; Obuz, E
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 x treatment interaction (P < 0.05) existed for almost all quality parameters studied.
Effects of a dry-ice process on surface and carcase decontamination in the poultry industry
Uyarcan, M; Kayaardi, S
1. The objective of this study was to evaluate the effects of dry-ice decontamination on equipment and carcase surfaces in a poultry slaughterhouse and to present an effective alternative method to the conventional decontamination processes.2. Appreciable reductions occurred in total aerobic mesophilic bacterial counts of surface swab samples treated with dry ice (maximum difference 3.92logcfu/100cm(2)).3. After dry-ice treatment, Listeria spp. were detected on surfaces of pluckers and chiller cylinders, whereas Salmonella spp. were totally inhibited.4. A dry-ice spraying application was more effective than a dry-ice immersing application on total aerobic mesophilic bacteria and yeast and mould counts on poultry carcases.5. Dry-ice treatment has advantages over conventional processes. Unlike other decontamination techniques, there are no residues, so no need to wash off chemical residues from surfaces as it removes contaminants effortlessly and is environmentally friendly.6. Dry-ice blasting of production equipment can reduce the microbial load and has potential for use in the poultry industry.
EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS
Uyarcan, M; Kayaardi, S
The influence of high pressure/marination treatment on the texture, myofibrillar protein structure, color and sensory properties of beef loin steaks was studied. Combined high pressure and marination treatment at 550 MPa significantly increased beef tenderness, but had a whitening/brightening effect on the color of the samples (P<0.05). High-pressure processing caused protein degradation, leading to texture development. Furthermore, the panelists gave the highest overall impression score to the 150 MPa pressurized samples. These results show that combined high pressure and marination treatment at 550 MPa can potentially improve the textural properties of beef loin steaks, although it is less favored than pressurization treatment.
Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds
Söbeli, C; Uyarcan, M; Kayaardi, S
The aim of this study was to investigate the effect of pulsed light treatment at fluences of 0.525, 1.05, 2.1 and 4.2 J/cm2 on the chemical composition, microbiological quality and volatile compounds of beef loin steaks. Pulsed light treatment did not affect total moisture, total protein, total lipid and ash content of samples significantly (P 0.05). The a* and b* values of the pulsed light treated samples significantly decreased compared to control samples with maximum difference of 2.11 and 1.33 unit, respectively (P < 0.05). The highest reduction (3.49 ? 0.67 log CFU/g) in total aerobic mesophilic bacterial counts (compared to naturally occuring microbiota in control group) was achieved for samples treated with 4.2 J/cm2 of UV-C fluence level. A total of 14 volatiles, mainly aldehydes, alcohols, ketones and terpen compounds were identified in the raw samples and pulsed light treatment caused an increase in the amounts of some volatile compounds, including hexanal (from 33.41 ?g/kg to 69.67 ?g/kg), 2-heptenal (from 0.60 ?g/kg to 1.52 ?g/kg), 2-octenal (from 0.39 ?g/kg to 1.58 ?g/kg), 2,4-nonadienal (from 0.05 ?g/kg to 0.24 ?g/kg), 2,4-decadienal (from 0.04 ?g/kg to 0.26 ?g/kg), 3-octen-2-one (from 0.37 ?g/kg to 2.53 ?g/kg), limonene (from 2.06 ?g/kg to 18.42 ?g/kg). Otherwise, pulsed light decreased the levels of some compounds coming from microbial metabolism such as 1-heptanol (from 0.57 ?g/kg to 0.39 ?g/ kg), 1-octen-3-ol (from 1.83 ?g/kg to 1.12 ?g/kg), 2-octen-1-ol (from 0.28 ?g/kg to 0.09 ?g/kg). In conclusion, pulsed light treatment can enhance the microbial safety of meat and has potential for use in the meat industry.
Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry
Kayaardi, S; Uyarcan, M; Atmaca, I; Yildiz, D; Gürel, DB
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 Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm(2)) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm(2)). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results.
Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)
Kayaardi, S; Gök, V
Four formulation of Turkish soudjouks were produced in three replicates by traditional methods as follows; one control (C) using 85% beef and 15% beef fat and three treatments by replacing 20, 40 and 60% of beef fat with virgin olive oil incorporated as pre-emulsified fat (PEF) with soy protein isolate (SPI), respectively. It was found that the moisture content and pH decreased while fat and ash content increased on the 21st day of fermentation and in the ripening period. Cholesterol content decreased depending on the amount of incorporated olive oil to the formulation, which shows the addition of olive oil in soudjouks reduces the cholesterol content (P < 0.05). TBA values were affected by the amount of incorporated olive oil and the highest TBA value was found for with the 60% olive oil replacement. Oleic and linoleic acid contents were high while other fatty acid contents were low for the 40 and 60% olive oil samples compared with controls. Sausages with 40% olive oil received high evaluation from the panel for appearance and texture but there was no significant difference (P > 0.05) between samples in the terms of color and general acceptability. It is concluded that replacement of beef fat with olive oil had a positive effect on sensory quality and on reducing the cholesterol content of soudjouks. (C) 2003 Elsevier Ltd. All rights reserved.
Influence of storage period and packaging methods on quality attributes of fresh beef steaks
Bagdatli, A; Kayaardi, S
The objective of the present study was to investigate the effects of different packaging methods and storage time on the quality and shelf life extension of beef steaks (M. longissimus dorsi). Steaks were packed under air (control), vacuum, MAP1 (60:40/O-2:CO2) and MAP2 (60:20:20/O-2:CO2:N-2) conditions. Packed steak samples were stored at 4 +/- 1 degrees C for 35 days. Physical, chemical (headspace gas analysis, weight loss, water holding capacity, Warner-Bratzler shear force, instrumental color measurement, pH, thiobarbituric acid reactive substances (TBARS), myoglobin content) and sensory color analyses were performed. It was determined that vacuum packaging reduced the weight losses during the storage. In terms of sensory color evaluation, the best results were observed in vacuum packed samples. TBARS values were increased in all samples during the storage time. In terms of lipid oxidation level, it was defined that vacuum packed samples might provide the longest shelf life. Interaction of packaging method and storage time affected the shear force values significantly (P < 0.001). The interaction of packaging method and storage day affected the L*, a*, b* values of the beef steaks significantly (P < 0.001).
Heat treatment and microwave applications on homemade sour cherry juice: The effect on anthocyanin content and some physicochemical properties
Yildiz, D; Guerel, DB; Cagindi, O; Kayaardi, S
This study aimed to investigate the effects of different treatments applied on the anthocyanin content and some physicochemical properties of homemade sour cherry juice. Titration acidity, pH, color, total monomeric anthocyanin content, polymeric color, color density, polymeric color ratio, total phenolic content and antioxidant activity properties and formation of hydroxymethylfurfural (HMF) were investigated by heat treatment (70-75 degrees C), boiling (90-95 degrees C) and microwave application at 2450 MHz, 400 W power. When the results were evaluated, all treatments and treatment time did not make a statistical difference on color values, total monomeric anthocyanin content, color intensity, polymeric color ratio and antioxidant activity of the samples (p>0.05). The microwave application caused a significant change in the amount of phenolic substance (p<0.05) and had the highest phenolic substance content. In addition, it was observed that HMF formation was at the lowest level in sour cherry juices obtained by microwave application. As a result, while the bioactive components are significantly preserved in microwave-produced homemade sour cherry juice, HMF formation occurs at a lower level compared to conventional methods, resulting in higher quality products in terms of food safety.
Optimization of primary freeze drying conditions for powdered chicken meat hydrolysate from mechanically deboned chicken residues
Söbeli, C; Kayaardi, S
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 degrees C; lyophilization temperature, -10 degrees C; and freezing rate, 2.0 degrees 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.
DEVELOPMENT OF CHICKEN ROLL RECIPE USING RESPONSE SURFACE METHODOLOGY
Aydar, AY; Gürel, B; Kayaardi, S
The purpose of this study was to determine the optimum quantities of ingredients to yield a chicken roll product with desirable textural properties and coloring and a minimum cooking loss. Response surface methodology (RSM), a statistical technique, was applied for optimization. The optimum quantities for chicken roll production were found to be 8.66 g, 75.00 g and 53.83 g for wheat flour, distilled water, and minced chicken, respectively. The lowest cooking loss was achieved by a recipe with high wheat flour and distilled water content, whereas the highest cooking loss was observed in the recipe with the lowest wheat flour content and the highest minced chicken content.
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 Kivircik male lambs
Gökdal, Ö; Atay, O; Ülker, H; Kayaardi, S; Kanter, M; DeAvila, MD; Reeves, JJ
The aims of the study were to investigate the effects of immunization against GnRH using OL protein (Ovalbumin-LHRH-7) on feedlot performance, carcass, meat quality and some reproductive traits in Kivircik ram lambs. Ram lambs in the immunization (I, n = 7) group were immunized against GnRH using OL protein and boosted 2 weeks later. Control (C, n = 7) group was not treated. The animals were kept at pasture for 6 weeks after the first immunization, subjected to a 70 day fattening program, and then slaughtered. Growth performance, various carcass and meat quality characteristics were not affected from the immunization. GnRH immunization induced GnRH antibody production, suppressed testosterone production and testicular growth (P<0.01). Testicular structure was negatively affected from the immunization, but not pituitary. These results suggest that immunization against GnRH with OL could be an alternative castration technique in ram lambs without negatively affecting carcass and meat quality characteristics. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
Sensory and chemical analysis of doner kebab made from turkey meat
Kayaardi, S; Kundakçi, A; Kayacier, A; Gok, V
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.
Effect of starter culture type, cooking process and storage time at-18?C on chemical, color and microbiological qualities of fermented sucuk doner kebab
Denktas, S; Yalcin, S; Kayaardi, S; Sevik, R
The aim of this study was to produce fermented sucuk doner kebab and investigate the effects of starter culture type, heat treatment (82 ?C) and storage time (0, 30, 90, 180 days) at -18 ?C on pH, total acidity, thiobarbituric acid, residual nitrite-nitrate, color and microbiological quality. In this study, three types of starter cultures were used. These were commercial starter culture, L.sakei + S.xylosus + L.curvatus, isolated starter culture (1), L.sakei + S.xylosus + L.curvatus and isolated starter culture (2), L.sakei + S.xylosus + L.plantarum. There was also control product which contains no starter culture. The major pH decrease was observed in samples containing isolated starter cultures. Cooking and storage caused an increase in pH. Isolated starter culture was more effective than commercial starter culture in reducing residual nitrite-nitrate. Isolated starter cultures caused an increase in L* color values. The highest lactic acid bacteria count was found in sample containing commercial starter culture. Cooking was effective in inhibiting Enterobacteriaceae.

Browsing by Author "Kayaardi, S"

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