Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Bayraktar, B.(2)
- Tekce, E.(2)
- Aksakal, V.(1)
- Dertli, E.(1)
- Elbir, Tugba(1)
- Gül, M.(1)
- Kaban, Güzin(1)
- Kamiloglu, Aybike(1)
- Kamiloğlu, A.(1)
- Kaya, H.(1)
- Kaya, Mükerrem(1)
- Sallan, Selen(1)
- Sayın Börekçi, Bilge(1)
- Takma, C.(1)
- Takma, Ç.(1)
- Topçu, Kubra Cinar(1)
- Yasulergezer, N.(1)
- Çinar Topçu, K.(1)
- Çinar Topçu, Kübra(1)
- Çınar, K.(1)
Yayınlar
- MakaleAçık Erişim2022Scopus SJRQ1Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)
Kaban, Güzin; Sallan, Selen; Çinar Topçu, Kübra; Sayın Börekçi, Bilge; Kaya, Mükerrem
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 cfu g−1 during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.
AtıfScopus25WoS23OpenAlex25
İncele - MakaleAçık Erişim2021Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk
Kamiloglu, Aybike; Elbir, Tugba; Topçu, Kubra Cinar
The goal of the present study was to investigate the effect of tarragon and ripening period on certain quality parameters and the volatile profile of sucuk (Turkish dry fermented sausage). Tarragon was used in sucuk samples at three distinct levels (0.25%, 0.50% and 0.75%), and tarragon-free samples were used as control. Analyses were performed on the 0., 3., 5., 7., 9. and 13. days of ripening time. Although the presence of tarragon did not affect L* and b* values, the pH, a* (P<0.01), aw (P<0.05), and TBARS values of the sucuk samples were statistically affected. Tarragon demonstrated antioxidant activity in sucuk in accordance with 90 % +/- 0.3 DPPH scavenging activity. When the volatile profile was evaluated, the key component affected by the addition of tarragon was determined as Anisole, p-allyl-. As a result, while an antioxidative effect was detected during ripening in the presence of tarragon in sausage, undesirable changes were not observed on some quality characteristics such as pH and a(w).
- MakaleYayıncıda açık erişim2020Scopus SJRQ2Effects of an Essential Oil Mixture Added to Drinking Water for Temperature-Stressed Broilers: Performance, Meat Quality, and Thiobarbituric Acid-Reactive Substances
Tekce, E.; Çınar, K.; Bayraktar, B.; Takma, Ç.; Gül, M.
This study investigated the effects of an essential oil mixture (EOM; Eucalyptus globulus labill, Tymus vulgaris, Cymbopogon nardus, and Syzgium aromaticum) added to drinking water on temperature-stressed broilers. The performance parameters (body weight, average daily weight, feed intake, and feed conversion ratio), meat quality, and thiobarbituric acid-reactive substances (TBARS) were evaluated. In a 42-d study, 400 Ross-308 male chickens (1-d-old) were randomly assigned to 8 different groups (n = 50), each containing 4 subgroups (n = 8) (22°C Control (C), C + 250 mL/1,000 L, C + 500 mL/1,000 L, C + 750 mL/1,000 L), 36°C (stress control (SC), SC + 250 mL/1,000 L, SC + 500 mL/1,000 L, SC + 750 mL/1,000 L). Adding 750 mL/1,000 L at 22°C and 250 mL/1,000 L at 36°C was more beneficial to the fattening performance parameters than those in the control group. EOM reduced liver weight but increased abdominal fat in the SEOM-250 groups but did not affect other organ weights. EOM had no effect on the TBARS or the b* color parameter while it augmented the a* and L* coordinates of meat color.
AtıfScopus29WoS25OpenAlex23İncele - MakaleAçık Erişim2020Scopus SJRQ3Influence of lactobacillus reuteri on internal organ weight, performance and meat quality of Japanese quail (Coturnixcoturnix japonica) under heat stress; [Einfluss von lactobacillus reuteri auf das gewicht der inneren organe, die leistung und die fleischqualität Japanischer Wachteln (Coturnix coturnix japonica) unter Hitzestress]
Tekce, E.; Bayraktar, B.; Aksakal, V.; Dertli, E.; Kamiloğlu, A.; Çinar Topçu, K.; Kaya, H.; Takma, C.; Yasulergezer, N.
In the present study, the effects of Lactobacillus reuteri E81 (LRE) supplemented at different doses (200, 400 and 600 mg/kg) into the diets on performance, meat quality and internal organ weights of Japanese quail (Coturnixcoturnix japonica) were investigated under heat stress (HS) conditions (37°C). For the experiments, 448 one-day old quails were used. Seven days of training (physical exercise) and a 35-day fattening period were applied. On day 7 of the trial, 8 groups [4 under control temperature of 25°C (CT): control (C), LRE-200, LRE-400 and LRE-600 and 4 under HS: control (HSC), SLRE-200, SLRE-400 and SLRE-600] were formed, each group consisting of four replicates with 14 quail each. At the end of this study, the CT group fed 400 mg/kg LRE showed the best performance results, whereas no effect was found for groups under HS in comparison to the control group (HSC). Samples taken on the 21st and 42nd day revealed that addition of probiotics in the CT and HS groups induced no effect on weight of the internal organs (p > 0.05). Analysis of meat quality on the 21st day showed that LRE caused an increase in pH in both the HS and CT groups. Further, 400-mg/kg LRE supplementation induced an increase in thiobarbituric acid reactive substances (TBARS) in the group under HS. In the CT groups on day 42 no effect of LRE was found on colour parameters or on the TBARS value, except for a decrease in the pH value in the LRE supplemented groups compared with the control. In HS groups a decrease in the L* value and an increase in the TBARS value was found compared to CT groups (p < 0.05), but there was no effect on other colour parameters or pH value. In conclusion, in the present study supplementation of different doses of LRE E81 to quail diets had no effect on performance, internal organ weight or meat quality under HS.
AtıfScopus2WoS2OpenAlex6İncele
