Browsing by Author "Uyarcan, M"

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    Effects of a dry-ice process on surface and carcase decontamination in the poultry industry
    Uyarcan, M; Kayaardi, S
    1. The objective of this study was to evaluate the effects of dry-ice decontamination on equipment and carcase surfaces in a poultry slaughterhouse and to present an effective alternative method to the conventional decontamination processes.2. Appreciable reductions occurred in total aerobic mesophilic bacterial counts of surface swab samples treated with dry ice (maximum difference 3.92logcfu/100cm(2)).3. After dry-ice treatment, Listeria spp. were detected on surfaces of pluckers and chiller cylinders, whereas Salmonella spp. were totally inhibited.4. A dry-ice spraying application was more effective than a dry-ice immersing application on total aerobic mesophilic bacteria and yeast and mould counts on poultry carcases.5. Dry-ice treatment has advantages over conventional processes. Unlike other decontamination techniques, there are no residues, so no need to wash off chemical residues from surfaces as it removes contaminants effortlessly and is environmentally friendly.6. Dry-ice blasting of production equipment can reduce the microbial load and has potential for use in the poultry industry.
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    EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS
    Uyarcan, M; Kayaardi, S
    The influence of high pressure/marination treatment on the texture, myofibrillar protein structure, color and sensory properties of beef loin steaks was studied. Combined high pressure and marination treatment at 550 MPa significantly increased beef tenderness, but had a whitening/brightening effect on the color of the samples (P<0.05). High-pressure processing caused protein degradation, leading to texture development. Furthermore, the panelists gave the highest overall impression score to the 150 MPa pressurized samples. These results show that combined high pressure and marination treatment at 550 MPa can potentially improve the textural properties of beef loin steaks, although it is less favored than pressurization treatment.
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    Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds
    Söbeli, C; Uyarcan, M; Kayaardi, S
    The aim of this study was to investigate the effect of pulsed light treatment at fluences of 0.525, 1.05, 2.1 and 4.2 J/cm2 on the chemical composition, microbiological quality and volatile compounds of beef loin steaks. Pulsed light treatment did not affect total moisture, total protein, total lipid and ash content of samples significantly (P 0.05). The a* and b* values of the pulsed light treated samples significantly decreased compared to control samples with maximum difference of 2.11 and 1.33 unit, respectively (P < 0.05). The highest reduction (3.49 ? 0.67 log CFU/g) in total aerobic mesophilic bacterial counts (compared to naturally occuring microbiota in control group) was achieved for samples treated with 4.2 J/cm2 of UV-C fluence level. A total of 14 volatiles, mainly aldehydes, alcohols, ketones and terpen compounds were identified in the raw samples and pulsed light treatment caused an increase in the amounts of some volatile compounds, including hexanal (from 33.41 ?g/kg to 69.67 ?g/kg), 2-heptenal (from 0.60 ?g/kg to 1.52 ?g/kg), 2-octenal (from 0.39 ?g/kg to 1.58 ?g/kg), 2,4-nonadienal (from 0.05 ?g/kg to 0.24 ?g/kg), 2,4-decadienal (from 0.04 ?g/kg to 0.26 ?g/kg), 3-octen-2-one (from 0.37 ?g/kg to 2.53 ?g/kg), limonene (from 2.06 ?g/kg to 18.42 ?g/kg). Otherwise, pulsed light decreased the levels of some compounds coming from microbial metabolism such as 1-heptanol (from 0.57 ?g/kg to 0.39 ?g/ kg), 1-octen-3-ol (from 1.83 ?g/kg to 1.12 ?g/kg), 2-octen-1-ol (from 0.28 ?g/kg to 0.09 ?g/kg). In conclusion, pulsed light treatment can enhance the microbial safety of meat and has potential for use in the meat industry.
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    Improving functional properties of starch-based films by ultraviolet (UV-C) technology: Characterization and application on minced meat packaging
    Uyarcan, M; Güngör, SC
    This study aimed to utilize UV-C technology to improve the functional properties of starch-based films for minced meat packaging. Starch film solutions were exposed to UV-C light for varying durations (15, 30, 60, and 120 min). Results revealed significant reductions in the water solubility, swelling degree, and elongation at break values of films following treatment (P < 0.05). Opacity values consistently increased with prolonged UV exposure time, particularly in films treated for 30, 60, and 120 min (P < 0.05). Also, the water contact angle of films significantly increased (P < 0.05) while their water vapor permeability decreased. SEM observations showed that UV-C treatment resulted in excellent miscibility, compatibility, and strong intermolecular bonding in starch films. FTIR, X-ray diffraction, and thermogravimetric analysis further confirmed the excellent compatibility of UV-C-treated films within the film matrix. Notably, starch films treated with UV-C for 60 min exhibited the best characteristics for minced meat packaging. Minced meat packaged with these treated films showed lower thiobarbituric acid values (0.033 mg MDA/kg sample) and total viable counts (5.93 log CFU/g) than those packaged with untreated films throughout storage. These findings highlight the significant potential of UV-C-treated starch-based films, particularly those treated for 60 min, as functional packaging solutions for minced meat preservation.
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    Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry
    Kayaardi, S; Uyarcan, M; Atmaca, I; Yildiz, D; Gürel, DB
    In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100-400 nm), specifically the UV-C region (200-280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm(2)) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm(2)). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results.
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    Development of healthier gluten-free chicken products coated with different cereal sources
    Uyarcan, M; Yayla, E; Akgül, D; Isseven, D
    Purpose According to the dietary needs of celiac people and very limited variety of commercially available foodstuff, the demand for gluten-free products is increasing every day. Keeping this in view, the present study aims to develop healthier gluten-free chicken products by using different cereal sources and to determine the effect of substitution of wheat flour with gluten-free flours on quality of chicken products. Design/methodology/approach Buckwheat, chickpea and rice flours were used as gluten-free flours for the production of chicken products. The physical (yield parameters, crust colour), chemical (proximate composition, caloric value, pH) and sensorial properties of coated chicken products were measured. Duncan's multiple range test and principles component analysis were performed. Findings Gluten-free flours were significantly effective on yield parameters, colour, moisture, protein, lipid and caloric value of the samples (p < 0.05). The results showed that gluten-free chicken products had better pickup, lighter appearance, higher cooking yield and moisture, lower cooking loss, oil absorption, lipid and caloric values compared to commercial wheat flour coated control. Regarding the overall impression rank sums, the panellists were more preferred gluten-free products than control group. The samples coated with chickpea flour were best rated by the panellists. The results of the study suggested that the use of chickpea coating flour could be best nutritionally and sensorially suitable option for producing gluten-free chicken product. Originality/value This study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.