Browsing by Author "Obuz E."
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Item Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks(2004) Obuz E.; Dikeman M.E.; Erickson L.E.; Hunt M.C.; Herald T.J.The degree of steak doneness is an important factor in providing consumers with a satisfying eating experience. Endpoint temperature and cooking rate are the determinants of degree of doneness. Our objectives were to predict internal temperature profiles and cooking times for longissimus lumborum and biceps femoris steaks. Each biceps femoris and longissimus lumborum steak was cooked individually in a gas-fired, forced-air-convection oven at 163 °C until the center temperature of each steak reached 70 °C. Temperature profiles were recorded by a Doric temperature recorder and the recorded time and temperature data were imported into a spreadsheet. A prediction method was then implemented to predict cooking times and temperature profiles. No significant differences (p<0.05) were found in cooking times between experimental and predicted values for either longissimus lumborum or biceps femoris steaks. Good agreement was found between experimental and predicted temperature profiles for the longissimus lumborum muscle. However, predicted temperature profiles were consistently higher (except for the beginning of the cooking cycle) than the experimental values up to 65 °C in the cooking cycle for biceps femoris steaks. A highly positive linear relationship was found between experimental and modeled temperature profiles for longissimus lumborum (R2 = 0.99), whereas a high quadratic (R2 = 0.99) relationship was found for biceps femoris steaks. Our method for predicting temperature profiles of steaks for a specified cooking time to attain a given degree of doneness should increase consumer satisfaction by reducing variation in meat sensory traits related to an expected degree of doneness. © 2003 Elsevier Ltd. All rights reserved.Item Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade(2004) Obuz E.; Dikeman M.E.; Grobbel J.P.; Stephens J.W.; Loughin T.M.Effects of endpoint temperature, cooking method, and quality grade on Warner-Bratzler shear force (WBSF) of beef longissimus lumborum (LL), biceps femoris (BF), and deep pectoralis (DP) muscles were evaluated. Eighteen of all three subprimals were selected from USDA Select and 18 from USDA Choice (Certified Angus Beef) carcasses for the respective muscles. Muscles were vacuum packaged and held at 1 °C for 14 days, frozen (-29 °C), sawed into 2.54-cm thick steaks, vacuum packaged, and stored frozen until cooking. Thawed steaks were cooked by either a Magikitch'n® electric belt-grill (BG) at 93 °C, or a water-bath at 93 °C, to one of nine endpoint temperatures: 40, 45, 50, 55, 60, 65, 70, 75, or 80 °C. Belt-grill cooking was much faster and resulted in distinctly less cooking loss than water-bath cooking. Water-bath cooking resulted in higher (P < 0.0001) Instron ® WBSF (31.92 N) than BG (28.25 N) for LL. The combination of Select quality grade and higher endpoint temperatures resulted in higher (P < 0.05) WBSF for LL. Two distinct phases of tenderization/toughening occurred for BF. Between 40 and 60 °C, WBSF decreased from 43.95 to 38.16 N (P < 0.01), whereas between 60 and 70 °C, WBSF increased from 38.16 N to 44.44 N (P < 0.05). Water-bath cooling resulted in higher (P = 0.0001) DP WBSF (71.12 N) than BG (59.25 N). The DP had a distinct (P < 0.0001) decline in WBSF between 45 and 65 °C, irrespective of the cooking method, followed by an increase between 65 and 80 °C (P < 0.01). © 2004 Elsevier Ltd. All rights reserved.Item Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma - A dry cured beef product(2008) Gök V.; Obuz E.; Akkaya L.The effects of packaging method (aerobic packaging (AP), vacuum packaging (VP) or modified atmosphere packaging (MAP)), the form of pastirma (sliced or non-sliced) and storage time (0, 15, 30, 60, 90 or 120 days) on the chemical, microbiological and sensory properties of a Turkish pastirma were investigated. Overall, MAP preserved chemical, microbiological and sensory properties of Turkish pastirma better than AP or VP. Very high correlation coefficients (almost all >0.90) were observed between subjective quality parameters (sensory properties) and objective quality parameters (TBARS, hexanal content, L*, a*, and b*), which suggests that sensory panel was able to determine the quality changes over storage time precisely. Based on the results of this study, MAP should be the preferred choice of packaging in order to preserve overall quality of Turkish pastirma and its implication for pastirma packaging may increase pastirma's current share in the processed meat product market. © 2007 Elsevier Ltd. All rights reserved.Item Effects of marinating on different properties of chicken breast meat - Treatment of samples with sour cherry, pomegranate, orange, grape or apple juice; [Auswirkungen des Marinierens auf verschiedene Eigenschaften von Hähnchenbrustfleisch - Behandlung von Proben mit Sauerkirsch-, Granatapfel-, Orangen-, Trauben- oder Apfelsaft](2009) Obuz E.; Cesur E.The effects of marination with sour cherry, pomegranate, orange, grape or apple juice on the chemical and sensory properties of chicken breast meat were investigated. Textural and sensory properties of samples were evaluated. Marination affected (p < 0.05) juiciness, flavour and tenderness of the samples as judged by the sensory panel. The highest juiciness rating was given to samples marinated with sour cherry juice whereas the highest tenderness rating was given to samples marinated with grape juice. Panelists did not like the flavour of marinated samples and found it to have a foreign taste. Marination had an effect (p < 0.05) on hardness, springiness and chewiness of the samples as determined by texture profile analysis (TPA). Samples marinated with pomegranate juice had the lowest hardness (highest tenderness) values while those marinated with sour cherry juice had the lowest chewiness (easy to chew) values. No significant correlation coefficients (p > 0.05) was found between sensory panel values and TPA values. This can be attributed to the fact that samples having foreign taste were discriminated against by the panelists. Acidic marination was found to be useful for improving eating quality of chicken breast in our study. However, foreign taste imparted by acidic juices needs to be overcome. Using different food flavourings may solve this problem.Item Functional traits of prebiotic ingredients of meat products - Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives; [Funktionelle Eigenschaften Prebiotischer Zutaten in Fleischprodukten - Chemische, Physikalische und Sensorische Eigenschaften von mit Inulin und Oligofruktose Hergestellten Hackfleischbällchen](2009) Ergönül B.; Ergönül P.G.; Obuz E.In this study, inulin and oligofructose were used as prebiotic ingre- dients in meatball production, and chemical, textural and sensorial at- tributes of prebiotic meatballs were investigated. Adding inulin or oli- gofructose at the levels of 2.5% and 5.0%, respectively, to meatballs did not affect (P > 0.05) the chemical and textural attributes of meat- ball samples. The sample containing 2.5% oligofructose was given the highest sensory panel results. Adding inulin or oligofructose to the formulation did not adversely affect the sensory attributes of the samples.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 Pomegranate: Its antioxidant activity and its effect on health(International Society for Horticultural Science, 2009) Yildiz H.; Obuz E.; Bayraktaroglu G.Recently, in the world and in our country, there is a breakaway from synthetic food additives and there is a growing tendency for the use of natural food additives. Antioxidants, by far, are the most important food additives in the food industry. Since antioxidants are almost used in all processed food products, preference for natural food additives over synthetic food additives has gained great importance. Pomegranate and pomegranate juice have important antioxidant effects and can possibly be used as natural antioxidants in food products. Moreover, epidemiologic studies showed that fruits such as pomegranate may decrease the risk of cardiovascular disease and cancer due to their high phenolic content. Pomegranate and pomegranate juice may also be a solution to bacterial and fungal infection and food poisoning. Studies done recently even showed that microbisid obtained from pomegranate juice is effective against the HIV virus, the cause of AIDS. Pomegranate is a widely grown fruit. Its benefit to health and the fact that it contains effective substances show the need for scientific studies on pomegranate. Opportunities to benefit from pomegranate throughout the year by processing it into different products must be investigated because pomegranate is only available in certain months. In this review, the antioxidant effect of pomegranate and its possible beneficial effects on health will be reviewed.Item Effect of various chemical decontamination treatments on natural microflora and sensory attributes of chicken liver(2010) Tosun H.; Ergönül B.; Obuz E.This study was undertaken to determine the effect of different chemical decontamination methods on the microbiological and sensory attributes of chicken liver during refrigerated storage (+4 ± 1 °C). Chicken liver samples were dipped into sterilized water (1 min), lactic acid (1.5%, 1 min or 5 min), acetic acid (1.5 %, 1 min or 5 min), trisodium phosphate (15 %, 15 min or 20 min) or were not treated (control). Microbiological analyses were carried out at 0, 2 and 4 days of storage. Also, sensorial attributes were evaluated by panelists. As result of the study, decontamination with acetic acid, lactic acid or trisodium phosphate could not substantially improve the microbiological quality of chicken liver during refrigerated storage. On the other hand, sensorial attributes of the samples were adversely affected by treatments except the treatments with acetic acid. © M. & H. Schaper GmbH & Co.Item The effects of some natural antioxidants on the color, chemical and microbiological properties of sucuk (Turkish dry-fermented sausage) during ripening and storage periods(2011) Gök V.; Obuz E.; Şahin M.E.; Serteser A.The effects of rosemary powder, rosemary extract and α-tocopherol, and their combinations, on color, chemical and microbiological quality of Turkish sucuk during ripening and storage periods were investigated. The combination of 500ppm rosemary extract and 500ppm tocopherol had the highest antioxidant activity while the control group had the lowest antioxidant activity. The 500ppm rosemary extract and 500ppm tocopherol addition preserved color better than any other treatment. The multiplicative product of strong ripening time, antioxidant treatment interaction - storage time and antioxidant treatment interaction (P<0.0001) existed for 2-thiobarbituric acid-reactive substances content. Microbiological properties were improved by antioxidant treatment with the best microbiological quality observed for sucuks having the 500ppm rosemary extract and 500ppm tocopherol. To preserve overall color, chemical and microbiological quality of sucuks during storage time, the rosemary extract and tocopherol combination can be used for the commercial processing of Turkish sucuks. Practical Applications: Turkish sucuk is a popular and relatively high-fat-content (up to 40%) processed meat product. Since fat in the Turkish sucuk's formula is prone to lipid oxidation, using natural antioxidants such as rosemary extract and tocopherol may have important implications for sucuk processors. Moreover, Turkish sucuk is a raw-fermented processed meat product and natural antioxidants may also extend its microbiological life by minimizing food safety problems associated with uncooked processed meat products. To sum up, our study proving the efficacy of using natural antioxidant in Turkish sucuk processing may increase market share of Turkish sucuks. © 2011 Wiley Periodicals, Inc.Item Effect of ground poppy seed as a fat replacer on meat burgers(2011) Gök V.; Akkaya L.; Obuz E.; Bulut S.Poppy seed paste was used in koefte production as an animal fat replacer and efficacy of using poppy seed was investigated. The use of ground poppy seed in formulation of meat burgers had no effect on the moisture content of uncooked meat burgers; however, it did have a significant effect (p < 0.05) on the fat content of meat burgers. Ground poppy seed addition significantly affected (p < 0.05) cooking yield, moisture retention, and fat retention of meat burgers. Ground poppy seed addition significantly decreased (p < 0.05) saturated fatty acid contents as the amount of ground poppy seed increased in meat burgers. A strong significant decrease (p < 0.05) on the cholesterol content of meat burgers with ground poppy seed addition was observed. Samples having 20% ground poppy seed had significantly better texture and juiciness score (p < 0.05) than any other sample which could be explained by increased moisture retention. Replacing animal fat with ground poppy seed paste is effective and may pave the way for an innovative meat product. © 2011 Elsevier Ltd.Item Turkish Pastirma: A Dry-Cured Beef Product(CRC Press, 2012) Obuz E.; Akkaya L.; Gök V.[No abstract available]Item Turkish Pastirma: A Dry-Cured Beef Product(CRC Press, 2012) Obuz E.; Akkaya L.; Gök V.Pastirma, a popular dry-cured beef product made from whole muscle, can be considered an intermediate moisture food (Gök and others 2008). Several whole meat-dried products such as ham, bacon, corned beef, Bündnerfleisch, and pastrami are produced all over the world. Pastirma is generally produced from whole muscles that are obtained from certain parts of cow and water buffalo carcasses (Aktaş and Gürses 2005). In order to produce pastirma, all the exterior fat and connective tissue are removed from the meat, and then curing, drying, pressing, and coating the resultant meat with çemen paste processes are applied (Aksu and Kaya 2002a). Although pastirma is defined as cured and dried meat product, partial fermentation takes place during the production step thanks to natural microbial flora (Katsaras and others 1996; Aksu and Kaya 2001a). © 2012 by Taylor and Francis Group, LLC.Item Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process(Springer, 2012) Ergönül B.; Tosun H.; Obuz E.; Kundakçı 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. © Association of Food Scientists & Technologists (India) 2012.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 Effect of different temperature-time combinations on chemical, microbiological, textural and sensorial attributes of sous vide turkey breast meats cooked for extended periods(Verlag M. und H. Schaper GmbH, 2013) Ergönül B.; Özçam' M.; Obuz E.Chemical, microbiological, instrumental textural and sensorial attributes were determined for turkey breast meat samples cooked at 65 °C or 75 °C for three different extended cooking times (24 h, 36 h or 48 h). According to results obtained, there were no significant differences observed among the chemical compositions, instrumental textural and microbiological attributes of samples (P>0 05). When sensorial analyses scores of the samples are taken into account in terms of consumer preferences, no statistically significant difference was observed among samples. So it is concluded that shortest cooking period should be preferred in terms of saving for energy and cooking time. On the other hand, cooking for extended times like 36 or 48 hours, did not show any nugatory affect on eating and sensorial quality of turkey breast meat samples. © M. & H. Schaper GmbH & Co.Item Integrating manufacturing, management and marketing into international service learning(2013) Fidan I.; Barger B.; Obuz E.; Bagdatli S.M.; Anitsal I.; Anitsal M.In this endeavor, hands-on engineering and business courses have been combined into a newly generated interdisciplinary course, which is called International Service Learning (ISL). Teaching and learning strategies were integrated into the community projects so that the topics covered in lectures are practiced and solidified throughout the service learning projects. Four faculty members from the Manufacturing, Management and Marketing (3M) fields offered this cross-disciplinary and hands-on ISL course in Spring 2012 and 20 students enrolled from the college of engineering and college of business of Tennessee Tech University (TTU). The course was offered with on-ground and on-line components, and it was managed using the Desire2Learn (D2L) and Turnitin course management systems. Faculty members covered the 3M topics during the semester and took their students to Celal Bayar University (CBU), Turkey for almost 20 days for the study-abroad component of the course. Four teams were formed to work on various service learning projects with components in design, modeling, manufacturing, marketing, testing and packaging. This paper reports the accomplishments and findings of this project from the manufacturing perspective. © American Society for Engineering Education, 2013.Item Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks(2013) Dikeman M.E.; Obuz E.; Gök V.; Akkaya L.; Stroda S.This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8°C and 71.1°C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8°C were juicier (P<0.05) than those cooked to 71.1°C. Neither D nor SB aging had advantages over W aging. © 2013 Elsevier Ltd.Item Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows(2014) Obuz E.; Akkaya L.; Gök V.; Dikeman M.E.The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13. N while C steaks had WBSF of 41.46. N (P= 0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT. ×. W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows. © 2013 Elsevier Ltd.Item Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods(Turkiye Klinikleri Journal of Medical Sciences, 2014) Bölek S.; Obuz E.Although Trabzon persimmon (Diospyros kaki L.) is a beneficial fruit for both human health and industrial use, it is generally used seasonally, and inadequate attention has been given to its off-season use. This study was designed to determine the best drying method for optimizing the quality of dried Trabzon persimmon (Diospyros kaki 'Fuyu'). Samples treated with sodium metabisulfite prior to drying and dried at 65 °C had the highest L* value (P < 0.05). Rehydration value and ascorbic acid content of samples dried at 50 °C were the highest. Nevertheless, these samples had lower total phenolic content than samples dried at 65 °C and 90 °C. Samples treated with sodium metabisulfite before drying had the highest appearance score; however, these samples were the least liked and had the lowest flavor score. Control samples were the most popular samples in terms of flavor (P < 0.05). During storage, control group samples had the highest increase in total mesophilic aerobic bacteria, while samples treated with sodium metabisulfite prior to drying had the lowest increase in total mesophilic aerobic bacteria, owing largely to the antimicrobial effect of sodium metabisulfite. Although sodium metabisulfite treatment gave the best physical, chemical, and microbiological results, these dried persimmons were given the lowest sensory scores. © TÜBİTAK.Item Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey(2014) Tosun H.; Yildiz H.; Obuz E.; Seçkin A.K.In this study, ochratoxin A (OTA) in 55 home-made, 20 commercial and 7 organic grape pekmez (grape molasses) produced in Turkey was investigated. OTA was detected in 73% of home-made pekmez samples, in 35% of commercial pekmez samples and in 71% of organic pekmez samples. Eleven per cent of the samples had OTA levels higher than 10 μg/l. The highest OTA level (31 μg/l) was detected in organic pekmez. The maximum OTA levels were 15 μg/l and 12 μg/l in home-made and commercial pekmez samples, respectively. Mean OTA levels were 3.5 μg/l, 1.4 μg/l and 9.2 μg/l in home-made, commercial and organic pekmez samples, respectively. Organic pekmez samples and home-made pekmez samples had higher OTA contamination than commercial pekmez samples. Results confirm OTA contamination in grape pekmez samples, indicating that the OTA level in grape pekmez could be a potential risk for consumers. © 2013 © 2013 Taylor & Francis.