Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2021Osmotic Dehydration Applications in Meat
Kantar, Naciye Kutlu; Kamiloğlu, Aybike; Elbir, Tugba
Osmotic dehydration is a non-thermal, partial drying process applied for the removal of water in food products, as well as for the absorption of various solutes (salt, sugar, etc.). In the osmotic dehydration process, the food material is immersed in a high concentration solution to obtain a final product with lower water activity. However, since the final products with very low water activity cannot be obtained with osmotic dehydration, this method is applied as a pretreatment. The water loss in the product takes place in a shorter time with the osmotic dehydration process applied before drying. The most effective factors on osmotic dehydration are the type of osmotic agent, concentration, process temperature, process time and sample/solution ratio. The low process temperature in osmotic dehydration prevents the loss of color and aroma in food products and contributes the functional, nutritional and sensory properties of products. In addition, the fact that it is a very economical process and does not pose any negative effects in terms of human health makes the method advantageous. In this review, when the osmotic dehydration process is used as a pretreatment in meat processing, the effects on the quality characteristics of the product were mentioned. It has been determined that osmotic dehydration used in various meats (chicken, pork, beef, lamb, ostrich meat and a wide variety of seafood) improves many quality parameters such as color and sensory properties and shelf life of the products. Dried meat with better texture were obtained with the use of specific osmotic agents. It is also recommended to use osmotic dehydration in combination with some applications such as ultrasound or high pressure for effective drying of meat. It was determined that osmotic dehydration process used before convective drying significantly reduced the drying time of meat.
AtıfTR Dizin1
İncele - MakaleAçık Erişim2021Potential bacteriocinogenic lactic acid bacteria from pastırma; [Pastırmadaki potansiyel bakteriyosinojenik laktik asit bakterileri]
Güllüce, Medine; Kaya, Mükerrem; Kaban, Güzin; Karadayi, Mehmet; Alaylar, Burak; Kamiloğlu, Aybike; Işik, Ceyda; Fettahoğlu, Kübra
Recent researches conducted have focused on the possibility of using bacteriocin produced by lactic acid bacteria both (LAB) as protective cultures and as natural antimicrobial agents in dry cured meat products such as pastırma. In the present study, 50 lactic acid bacteria strains, previously isolated from various traditional pastırma samples, were tested for their antimicrobial potentials. Determination of antagonistic activities against food-borne pathogenic strains (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) were done by using agar-spot and well diffusion assays. Then, active isolates were identified by using 16S rRNA gene sequence analysis. According to the results, 11 of tested LAB were determined with significant bacteriocinogenic potential and these were assigned to as 1 Lactobacillus plantarum, 9 L. plantarum subsp. plantarum and 1 Pediococcus pentosaceus. In conclusion, it was reached that the isolated/identified bacteriocin-producing lactic acid bacteria strains from pastırma samples have a significant potential to prepare pure or crude bacteriocin preparations.
AtıfScopus1OpenAlex1
İncele - MakaleAçık Erişim2021Scopus SJRQ3Response of probiotics and yeast added in different doses to rations of anatolian merino lambs on fattening performance, meat quality, duodenum and rumen histology[1]; [Z anadolu merinos kuzularının rasyonlarına farklı dozlarda ilave edilen probiyotiklerin ve mayanın besi performansı, et kalitesi, rumen ve duodenum üzerine yanıtı]
Tekce, Emre; Bayraktar, Bülent; Aksakal, Vecihi; Dertli, Enes; Kamiloğlu, Aybike; Karaalp, Musa; Timurkaan, Sema; Gül, Mehmet
This study investigated the effects of dietary probiotics (Lactobacillus reuteri E81 [LRE], Lactobacillus rhamnosus GG [LRG]), yeast (Saccharomyces cerevisiae S81 [SCS]), and their combined supplementation on fattening performance (BW, DWG, FI, and FCR), meat quality, and rumen and duodenum histology in lambs. The study material comprised ninety 2.5-month-old Anatolian Merino lambs, and the trial was conducted for 70 days. Nine trial groups, each composed of 10 animals, were established. This study demonstrated that, when compared to the control group, the best fattening performance was achieved in the lambs that received 600 ppm of dietary LRE. Neither visceral organ weights nor rumen and duodenum histology was affected in the groups that received the tested feed supplements. Of the meat colour parameters investigated, the L* value was observed to have increased in the groups that were given feed supplements, excluding Groups LRE-600 and SCS-300. It was determined that the probiotic supplements had no effect on the a* and b* colour parameters, but affected the meat pH value. In conclusion, the assessment of the effects of different doses of dietary probiotics, yeast, and probiotic-yeast combinations on performance parameters, visceral organ weights, and meat quality in Anatolian Merino lambs showed that the best results were achieved in the group that received 600 ppm of LRE alone.
AtıfScopus12WoS11OpenAlex4TR Dizin1
İncele - MakaleYayıncıda açık erişim2020Scopus SJRQ2Response of Japanese quails (Coturnix coturnix japonica) to dietary inclusion of Moringa oleifera essential oil under heat stress condition
Tekce, Emre; Bayraktar, Bülent; Aksakal, Vecihi; Dertli, Enes; Kamiloğlu, Aybike; Çinar Topcu, Kübra; Takma, Çiğdem; Gül, Mehmet; Kaya, Hacer
The present study was aimed at investigating the effects of the dietary use of different doses of Moringa oleifera essential oil (MOEO) on performance parameters, internal organ weights and meat quality in Japanese quails (Coturnix coturnix japonica) exposed to Heat Stress (HS). For this purpose, 320 male day-old quail chicks were used. Seven days of preliminary (physical exercise) and a 35-day fattening period were applied. The animals were divided into 8 groups, each including 40 animals according to temparature (C: 25 °C and SC: 37 °C) and dietary doses (C, 200, 400 and 600). Each group was divided into 4 subgroups, each comprising 10 animals. The consequences of this study showed that, in the stress-free (HSF) groups, while all of the different doses of dietary MOEO positively affected growth performance, feed intake and feed efficiency, in the HS groups, similar positive effects were observed with the use of 200 ppm of dietary MOEO. While no effect was detected on internal organ weights on Days 21 and 42 in the HSF and HS groups, a dose-dependent increase was determined in the intestinal pH value on day 42 in the HS group (p <.05). Additionally, in the analysis of meat quality on the 21st and 42 days compared to the controls, no effect was observed on the meat colour parameters value and TBARS level in the HS and HSF groups. Based on the consequences of this study, it is considered that, MOEO could be used as an alternative product in poultry, at a dose of 200 ppm, to reduce the detrimental effects of HS.HIGHLIGHTS Temperature stress, performance parameters and serious problems in the health of poultry. Moringa olifera helps regulate performance parameters in poultry exposed to heat stress. Since the addition of Moringa oleifera to the diets does not affect the organ weight and meat quality in 21 and 42 days, it does not cause any negative effects for the consumer.
AtıfScopus17WoS17OpenAlex19İncele - MakaleAçık Erişim2020Scopus SJRQ3Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage)
Kamiloğlu, Aybike; Kaban, Güzin; Kaya, Mükerrem
Purpose: Five Lactobacillus strains isolated from sucuk (Turkish dry-fermented sausage) were studied for their genetic and technological properties. Methods: For genotypic identification, strains 16S rRNA gene sequences were used. To determine the antimicrobial activity of strains, seven foodborne pathogens were tested. Strains technological properties were characterized. Results: These strains were identified as Lactobacillus plantarum by 16S rRNA gene sequence analysis and the phylogenetic tree obtained by neighbor-joining method allowed grouping of these strains into three subgroups. L. plantarum strains showed antagonistic activities against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Micrococcus luteus strains. PCR assay, using specific primers, showed the presence of bacteriocin (plantaricin) encoding genes in all L. plantarum strains tested. Antimicrobial metabolite production of these strains started at log phase and reached the maximum level at the end of the stationary phase. Regarding their technological properties, better growth was observed at 25 °C compared with 15 °C and 45 °C. The isolates which grown well within the pH scale pH 4.5–6.5 range additionally showed a decent growth at 6.5% salt concentration. It has been found that strains do not exhibit lipolytic and proteolytic activities nor have lysine, ornithine, and arginine decarboxylase activity. On the other hand, one strain showed weak nitrate reductase activity, and four strains produced acetoin from glucose. In addition, all strains were DL-lactic acid producers. Consequently, L. plantarum strains isolated exhibited some biochemical properties required for a starter culture in sucuk and similar products. Conclusions: All identified strains may be a protective culture in the production of fermented meat products. In particular, L. plantarum S51 was distinguished from other isolates due to the inability to form acetoin from glucose. Further work will be needed to characterize L. plantarum strains as starter culture.
AtıfScopus11WoS7OpenAlex9
İncele - MakaleYalnız künye2019Scopus SJRQ3Effects of autochthonous Lactobacillus plantarum strains on Listeria monocytogenes in sucuk during ripening
Kamiloğlu, Aybike; Kaban, Güzin; Kaya, Mükerrem
The aim of this study was to investigate the effects of autochthonous Lactobacillus plantarum strains (S50, S51, S72, S74, and S85) as starter cultures on growth of Listeria monocytogenes in sucuk (Turkish dry fermented sausage) production. The counts of L. monocytogenes, lactic acid bacteria, and Enterobacteriaceae as well as pH value and moisture content were determined in sucuk during ripening period. L. monocytogenes, lactic acid bacteria, and pH value were significantly affected (p < 0.01) by both starter culture and ripening period. A slight increase in L. monocytogenes count was observed in the control group whereas a reduction was observed in samples produced with L. plantarum strains at the first day of fermentation. Although L. monocytogenes reduction in control group with spontaneous microbiota was 0.54 log cfu/g after 11 days of ripening, reductions of as high as 2.74 log cfu/g was observed in the presence of L. plantarum S50. Practical applications: In the current study, five different autochthonous Lactobacillus plantarum isolates were identified, the effects of these strains on the behavior of Listeria monocytogenes in Turkish fermented sausage (sucuk) were determined. To the best of our knowledge, this is the first report investigating the effects of autochthonous lactic acid bacteria strains on behavior of L. monocytogenes in sucuk fermentation. As starter culture autochthonous lactic acid bacteria can be more competitive than commercial types. Our findings reveal the importance of the use of these autochthonous L. plantarum strains causes rapid pH drop to inhibit L. monocytogenes growth during sucuk fermentation. And also L. plantarum S50 strain may be more suitable for use as bioprotective culture or starter culture compared to other strains.
AtıfScopus27WoS24İncele