Browsing by Author "Seckin A.K."

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    The effect of the occurrence of psychrotrophic bacteria on sialic acid content of milk
    (2008) Seckin A.K.; Kinik Ö.; Gürsoy O.
    The sialic acid content of the caseinoglycopeptide released from casein during proteolysis was measured in cold stored raw milks, reconstituted milks that were inoculated with a proteolyic strain of Pseudomonas fluorescens at different levels (103, 104, 105 and 10 7cfu/mL), thermised milks and sterilized milks. The amount of soluble sialic acid increased with the growth of psychrotrophic bacteria in all milk samples during cold storage. While the highest increasing was observed (226.04%) in the reconstituted milk samples inoculated with highly proteolytic strains (107cfu/mL) the lowest increasing occurred in sterilized milks (35.46%) at the end of storage. It can be claimed that the increases in soluble sialic acid content during cold storage of milk can be used as an indicator of proteolytic action by psychrotrophic bacteria. During the storage the coagulation times of all samples decreased. The shortest coagulation time was seen in control sample (2.3 min) while the highest was found in sterilized milk (7.05 min). Depending on storage time and type of milk, the acidities of the samples changed importantly during storage (p<0.05).
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    Changes in chemical, textural and sensory characteristics of Crottin de Chavignol cheese manufactured from frozen curd and packaged under modified atmosphere
    (2009) Esmer O.; Balkir P.; Seckin A.K.
    Crottin de Chavignol is one of the most important cheeses produced from pasteurized goat milk. In this research, the effect of vacuum and modified atmosphere packaging techniques on the Crottin de Chavignol cheese, manufactured from frozen and thawed curd, was investigated. The frozen curd stored for 6 months at -25°C and then thawed and processed into cheese by following the same procedure as for the fresh curd. The cheese was packaged under modified atmosphere (MAP) of 20 % CO2 + 80 % N2 and vacuum. The control cheese samples were packaged under ambient atmosphere. Cheeses were sampled for physicochemical, textural and sensory analyses on day 0 and after 3, 6 and 9 weeks. The cheese group packaged under ambient atmosphere could not be evaluated organoleptically after 6th week because of mould and yeast growth. The effect of packaging technique on color (L*, a * and b* values), on some textural parameters (hardness, gumminess and chewiness) and flavor scores was found significant. However, no significant difference was found between MAP and vacuum packaged cheese groups except for some textural characteristics as hardness, gumminess and chewiness.
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    The effect of modified atmosphere and vacuum packaging on the physicochemical, microbiological, sensory and textural properties of Crottin de Chavignol cheese
    (2009) Esmer O.K.; Balkir P.; Seckin A.K.; Irkin R.
    In this work, it was aimed to determine the effect of packaging technique on some quality properties of "Crottin de Chavignol" type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO2 + %80 N2) during storage at + 4°C and also to compare these two packaging techniques to be able determine the more suitable packaging technique for "Crottin de Chavignol" type goat cheese. Sampling was carried out for physicochemical, microbiological, sensory and textural analyses at l st day, 3rd, 6th, 9th,l2 th and 15th weeks. Control cheeses which were packaged under atmospheric air were unacceptable sensorially at 3rd week due to their visible mould growth. Both modified atmosphere and vacuum packaging had favourable effects on physicochemical properties, microbiological properties, color, sensory attributes of Crottin de Chavignol type goat cheese to longer the shelf life of cheese. According to the results of our study, at 15th weeks mould growth increased to 2.3 log cfu/g and 3.8 log cfu/g at MAP and VP cheese samples respectively whereas the mould growth was > 1 log cfu/g at 1.day of storage. And the taste scores of VP cheese samples were below acceptability limit at 15th weeks because of formation of oxidized flavour. The packaging type whether MAP or VP didn't significantly affected the pH, dry matter, color and textural properties except hardness, chewiness and gumminess. Hardness, chewiness and gumminess values of VP cheeses were higher than MAP cheese samples.
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    Evaluation of fatty-acid composition of five migratory fish species captured from the Beymelek Lagoon (Turkey) at the end of the feeding period
    (Springer Science and Business Media, LLC, 2011) Uysal K.; Emre Y.; Yilmaz H.; Donmez M.; Seckin A.K.; Bulbul M.
    [No abstract available]
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    The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese
    (2012) Gursoy O.; Seckin A.K.; Kinik O.; Karaman A.D.
    Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed. © 2011 Informa UK, Ltd.