Browsing by Author "Kayaardi S."
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Item The effect of various cemen mixtures on the quality of pastrami i: chemical and organoleptic quality; [Çeşitli Çemen Karişimlarinin Pastirma Kalitesine Etkisi I: Kimyasal ve Duyusal Nitelikler](1998) Nizamlioǧlu M.; Doǧruer Y.; Gürbüz Ü.; 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 1st, 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 1st, 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 (Aw) 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 aw values of samples according to garlic ratio on the first day, cemen flour ratio in all stages, and water ratio in cemen flour on the 1st, 30th and 60th days. It has been established that on the account of aw 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 on the 60th days. Marked differences in pH values have been appeared between the groups on the 1st, 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 1st day, and between 9.06% and 10.24% on the 60 day. The salt value of samples on the account of the water, cemen flour 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% garlic, 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.Item The effects of various cemen mixtures on the quality of pastrami II: Microbiological quality; [Çeşitli Çemen Karişimlarinin Pastirma Kalitesine Etkisi II: Mikrobiyolojik Nitelikler](1998) Doǧruer Y.; Nizamlioǧlu 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 1st, 7th, 15th, 30th and 60th days. The count of total microorganisms was between 2.8×107 and 7.0×107/g on the first day, and between 2.2×106-3.4×l06/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 1st, 7th and 30th days, and its cemen flour ratio on the 1st and 7th days, and its garlic ratio on the 1st 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 8.2×104 and 1.4×107/g on the first day, and between 3.87×103 and 1.2×l04/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 1.2×106 and 2.5×106/g on the first day, and between 7.6×104 and 5.8×108/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 1st, 15th, 30th days, its garlic ratio on the 1st. 7th and 15th days. The lowest mould count was determined in samples applied with cemen paste including 60% water, 15% cemen flour and 20% garlic. The number of Lactobacillus microorganisms was between 6.8×105-3.5×106/g on the first day and between 3.9×103-1.6×104/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 1st 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 5.1×106 -2.1×108/g on the first day, and between 1.4×105 and 3.9×105/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 1st, 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.Item Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)(Elsevier Ltd, 2004) 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. © 2003 Elsevier Ltd. All rights reserved.Item Chemical characteristics of kavurma with selected condiments(2005) 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.Item Sensory and chemical analysis of doner kebab made from turkey meat(2006) 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. © 2006, Blackwell Publishing.Item Extending the chilled shelf life of vacuum-packaged ground beef using ascorbic acid, nitrite or salt(2009) 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 × treatment interaction (P < 0.05) existed for almost all quality parameters studied. PRACTICAL APPLICATIONS Ground beef has commercial importance for the meat industry in Turkey. Meat processors have difficulties in marketing ground beef because of its relatively low shelf life. By adding ascorbic acid or salt, it is possible to extend shelf life and preserve its color, and to limit lipid oxidation, which will collectively help to increase market share of ground beef. © 2009, Wiley Periodicals, Inc.Item 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(2010) Gökdal Ö.; Atay O.; Ülker H.; Kayaardi S.; Kanter M.; DeAvila M.D.; Reeves J.J.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. © 2010 The American Meat Science Association.Item Fattening performance, carcass characteristics and meat quality traits in hair goat (Anatolian black) male kids(2011) 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±0.68kg 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±0.49kg 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 cm2 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±0.46and 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. © Medwell Journals, 2011.Item Textural, chemical and sensory properties of döners produced from beef, chicken and ostrich meat; [Si{dotless}ǧi{dotless}r, tavuk ve devekuşu etinden üretilmiş dönerlerin tekstürel, kimyasal ve duyusal özellikleri](2013) Karaca Demircioǧlu S.; Obuz E.; Kayaardi S.In this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat döners empirically produced were compared. Ostrich döner samples had lower (P<0.0001) cholesterol content than beef or chicken döners but higher calori values. It is observed that beef döners had higher (P<0.0001) Warner-Bratzler shear force (WBSF) than chicken and ostrich döners. 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 döner meat with highest point in terms of sensory properties. Ostrich döners had better overall acceptance than beef or chicken döners. Therefore it is concluded ostrich döner can be taken into consideration as an alternative protein source to beef or chicken döners.Item Influence of storage period and packaging methods on quality attributes of fresh beef steaks(Taylor and Francis Ltd., 2015) Baʇdatli 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/O2:CO2) and MAP2 (60:20:20/O2:CO2:N2) conditions. Packed steak samples were stored at 4 ± 1 °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). © 2014 Taylor & Francis.Item Development of chicken roll recipe using response surface methodology(Chiriotti Editori, 2018) Aydar A.Y.; 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 roil 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. © 2018 Chiriotti Editori. All rights reserved.Item Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks(Chiriotti Editori, 2019) 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. © 2019 Chiriotti Editori. All rights reserved.Item Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab(Elsevier Ltd, 2021) 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. © 2021