Browsing by Publisher "Verlag M. und H. Schaper GmbH"

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    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.
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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.