Browsing by Author "Kundakçi, A"

Now showing 1 - 7 of 7
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    Hygienic quality of stuffed Mediterranean mussels (Mytilus gallovincialis) sold by street venders in Izmir, Turkey
    Ergönül, B; Kundakçi, A; Durgun, S
    Stuffed mussels are a popular foodstuff in the Mediterranean that is sold on a ready-to-eat base by street venders. The present paper sought to determine the microbiological quality of this product. For that, edible parts of mussels (valves and stuffing removed, n = 100) from different city districts of Izmir were analysed with regard to average total mesophilic aerobic bacteria (TMAB), coliform bacteria, faecal coliform bacteria, Staphylococcus aureus, Bacillus cereus and Vibrio spp, counts, as well as well for pH. Results were compared with the recommendations of the Turkish Food Codex. While all samples were negative for salmonellae and E. coli several other criteria as recommended by the Turkish food safety authorities were not met, e. g. elevated TMBA or the presence of Vibrio spp. in 13 % of samples. Comparing the results with the literature it became clear that street-sold stuffed mussels can pose a threat to human health in the Mediterranean, and that means should be taken (including enhanced control and monitoring schemes) to ensure hygienic processing and marketing of this foodstuff.
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    Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage
    Batkan, A; Kundakçi, A; Ergönül, B
    In this research, the effects of three different holding periods (6,12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 +/- 1.0 degrees C. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).
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    Microbiological attributes and biogenic amine content of probiotic Turkish fermented sausage
    Ergönül, B; Kundakçi, 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 +/- A 1 A degrees 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.
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    Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process
    Ergönül, B; Tosun, H; Obuz, E; Kundakçi, A
    The chemical, microbiological and sensory properties of doners produced by traditional or continuous processes were investigated. The production method (traditional or continuous) did not affect microbiological quality (p < 0.05). Doners produced by traditional process had generally better sensory properties than those produced by continuous process. Continuous process produced turkey meat doners with lesser fat content (p < 0.05), higher moisture content (p < 0.05). Even though, doners produced by the traditional process were given higher ratings by the sensory panel than those produced by the continuous process, the difference might not have any practical importance. Given the higher production capacity, continuous process is expected to replace traditional process in the years to come.
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    BIOGENIC AMINE CONTENTS OF TARHANA POWDER AND CHIPS (A CEREAL BASED FERMENTED FOOD)
    Akyol, V; Kundakçi, A; Ergönül, B
    Putrescine, cadaverine, histamine and tyramine contents of tarhana powder and chips samples collected from Mara Region of Turkey were determined. Twenty-two powder and 19 chips tarhana samples were used for this research. Tarhana chips samples were analyzed for the first time in this project. As results of the study, average putrescine, cadaverine, histamine and tyramine contents of tarhana powder samples were 0.27 ppm, 0.22 ppm, 0.37 ppm and 0.96 ppm, respectively, whereas these values were 0.21 ppm, 0.49 ppm, 0.36 ppm and 0.33 ppm for tarhana chips samples.
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    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.