Browsing by Author "Kundakci A."

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    Chemical composition of raw and cooked turkey meat döner
    (Codon Publications, 2006) Ergonul B.; Kundakci A.
    The chemical composition of raw and cooked turkey meat döner was determined. Döner was prepared using turkey breast meat and chemical analyses including pH value and protein, fat, moisture and ash amounts were performed both in raw and cooked samples. Average pH value, protein, fat, moisture and ash amounts were 6.03±0.11, 19.93±0.12, 13.91±0.60, 62.39±0.84 and 2.07±0.06, respectively, for raw döner, whereas corresponding values for cooked döner were 6.23±0.45, 38.00±0.29, 16.58±0.45, 39.48±1.09 and 3.03±0.08. Amounts of total saturated, monounsaturated and polyunsaturated fatty acids of raw and cooked samples were 28.52±0.23, 42.50±0.62, 28.68±0.44 and 30.17±0.61, 41.34±0.11, 25.92±0.24, respectively. Results indicated that the effect of cooking on chemical properties of döner was significant (P<0.05).
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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.
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    Changes in quality attributes of turkey döner during frozen storage
    (2007) Ergönül B.; Kundakci A.
    The aim of this research was to determine the quality changes of turkey döner during frozen storage. Turkey döner was prepared from turkey breast meat and stored under frozen conditions at -18C for 7.5 months. In 45-day intervals, chemical and sensory analyses were performed. The main changes that took place in turkey döner during frozen storage were investigated by means of sensory assessments, peroxide, thiobarbituric acid (TBA) and pH values. Peroxide, TBA and pH values were significantly (P < 0.05) different following frozen storage, but were under the upper limits. All of the measurements indicated that turkey döner kept its good quality at -18C for 7.5 months. © 2007, The Author(s); Journal compilation © 2007, Blackwell Publishing.
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    Changes in quality attributes of intermediate-moisture raisins during storage
    (2009) Gülec H.; Kundakci A.; Ergönül B.
    The aim of this research was to determine the changes in chemical and microbiological qualities of ready-to-eat intermediate-moisture raisins during storage. Raisins were immersed into hot (98±1°C) glucose solutions (10% w/v and 20% w/v) containing 1% (w/v) potassium sorbate to inhibit mould and yeast growth. Raisins were kept in glucose solutions until the moisture content became 20%, 25% and 30%, respectively. The reconstituted raisins were then stored at ambient temperature (23±3°C) and 50-60% relative humidity for 8 months in polyethylene/polyamide (PE/PA) packaging material. The changes of moisture content, water activity, pH values, total titratable acidity, total sugar contents, Hunter L, a and b color values, total mesophylic aerobic bacteria counts, and mould and yeast counts were determined during storage at 2-month intervals. The results of chemical analysis showed that changes in the total titratable acidity, total mesophylic aerobic bacteria, and mould and yeast counts of the products were increased significantly (P<0.05). However, the pH values, total sugar contents, and Hunter L, a, and b color values were decreased during the storage period (P<0.05).
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    Optimization of compositional and structural properties in probiotic sausage production
    (Springer India, 2016) Bağdatli A.; Kundakci A.
    In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (106 cfu/g of probiotic bacteria) to demonstrate the character of probiotic food. A significant positive correlation was found between L.casei CRL431 count and surface appearance, texture and overall acceptability scores (r = 0.60, 0.52, 0.53). The values of TBARS number of probiotic sucuk samples increased during fermentation-ripening. A significant correlation between taste-aroma scores and fat level was detected (r = −0.61,p = 0.0008). Consiquently, the best sensorial quality was determined in L3 samples and the worst sensorial quality was determined in H8 samples. © 2015, Association of Food Scientists & Technologists (India).