Browsing by Author "Kayacier A."

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    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.
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    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.
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    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.