Browsing by Author "Kundakçi A."

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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 cultures on several chemical, sensory and textural attributes of turkish fermented sausage
    (2012) Ergönül B.; Kundakçi A.
    Two different probiotic cultures (Lactobacillus casei and Lactobacillus acidophilus) were used in the formulation of dry fermented Turkish sausages. Proximate compositions, TBA values, residue nitrite contents, fatty acid profiles, textural and sensorial scores of sausages were determined. As results of sensorial and statistical analyses, it was concluded that the most preferred sample was the one fermented by using probiotic Lactobacillus casei strains. Also suggestions for further industrial practices were given in the text. © 2012 De Gruyter. All rights reserved.
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    Hygienic quality of Stuffed Mediterranean mussels (Mytilus gallovincialis) sold by street venders in Izmir, Turkey
    (Verlag M. und H. Schaper GmbH, 2014) Ergönül B.; Kundakçi A.; Durgun S.
    Stuffed mussels are a popular foodstuff in the Mediterranean that is sold on a readyto-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. © M. & H. Schaper GmbH & Co.
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    Heavy metal levels in several fish species from Turkey
    (Verlag M. und H. Schaper GmbH, 2015) Ergönül B.; Aktaş A.; Ergönü P.G.; Kundakçi A.
    In this research, heavy metal (lead, arsenic, mercury, and cadmium) levels in edible muscle tissues of four different species of fish (flathead grey mullet [Mugil cephalus L, 1758], European pilchard [Sardina pilchardus W. 1792], gilt-head [sea] bream [Sparus aurata L, 1758], and European seabass [Dicentrarchus labrax L, 1758]) caught from Izmir Bay, open (Aegean) sea, and Karaburun fish farm (Izmir Bay) were determined. Mean heavy metal levels of all species of fish ranged below the upper limits as established by the Turkish Food Codex except Cd for three samples, and merely 2 % percent of all samples exceeded the corresponding thresholds. Values recorded in this study were markedly lower than most data from the literature from other areas of Turkey. © M. & H. Schaper GmbH & Co.