Sürdürülebilir Kalkınma Amaçları

• 1

Yazarlar

• Celikbicak, Omur(1)
• Ecem-Bayram, Nesrin(1)
• Elbir, Tugba(1)
• Gencay-Celemli, Omur(1)
• Kamiloglu, Aybike(1)
• Ozenirler, Cigdem(1)
• Sorkun, Kadriye(1)
• Topçu, Kubra Cinar(1)

• MakaleAçık Erişim2021/r/bayburt/14309
  Effect 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).

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• MakaleYalnız künye2018Scopus SJRQ3/r/bayburt/14096
  CHEMICAL CHARACTERIZATION OF KARS HONEY

  Ozenirler, Cigdem; Ecem-Bayram, Nesrin; Gencay-Celemli, Omur; Celikbicak, Omur; Sorkun, Kadriye

  This study was undertaken to determine some chemical parameters (moisture, fructose/glucose ratio, hydroxymethylfurfural value, volatile compounds) of honey samples obtained from Kars. 100 honey samples from eight districts of Kars were evaluated. The chemical characterizations were as follows: average moisture (15,5 +/- 1,11%), HMF (0,77 ppm 0.9 ppm), F/G ratio (1,02 +/- 0,16). As a result of the gas chromatography mass spectrometry (GC MS) analyses, some volatile compounds in honey samples such as alcohols (1,15 +/- 1,84%), aldehydes (4,66 +/- 6,33%), aliphatic acids and their esters (1,86 +/- 4,5%), hydrocarbons (2,32 +/- 3,1%), flavonoids (4,34 +/- 1,63%), carboxylic acids and their esters (0,24 +/- 0,96%), ketones (6,05 +/- 6,35%), sugars (15,79 +/- 10,74%),vitamins (0,59 +/- 2,66%) were determined and quantitative variations of chemical components in different samples were reported.

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