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    Biogenic Amines in Fish and Fish Products
    (KAHRAMANMARAS SUTCU IMAM UNIV, 2015) Ozbay-Dogu, Sena; Saricoban, Cemalettin
    Biogenic amines are compounds forming decarboxylation of free-amino acids in the food. Histamine, cadaverine, putrescine, tyramine, spermidine and spermine are biogenic amines that often found in food. In particular, fish and fish products have great importance in terms of formation of biogenic amines. Amount of biogenic amines is rapidly increasing with the microbial decarboxylase activity in these products. This formation is accelerated by various factors such as poor hygiene, contamination, microbial load of the raw materials and temperature. Cold storage and processing of fish and fish products are the most effective method to preventing the formation of biogenic amines. Furthermore, the amount of biogenic amine can be reduced by various methods such as irradiation, curing, modified atmosphere packaging and vacuum packaging. In this paper, biogenic amines that occur in fish and fish products, occurrence causes and methods of prevention of biogenic amines have been analyzed.
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    Effect of ground tench (tinca tinca l., 1758) flesh substitution on chemical, microbiological and sensory properties of tarhana
    (Selçuk Üniversitesi, 2014) Erdem, Emine; Yapar, Aydin; Saricoban, Cemalettin
    The aim of this study was the fortification of tarhana with ground tench flesh, which is a good source of animal protein. Flour in the tarhana formulations were substituted with five different concentrations (0%, 5%, 10%, 15% and 20%) of washed ground tench flesh (GTF). Moisture, protein, ash, fat, pH value and acidity degree of the samples changed between 4.45% and 8.86%, 18.47% and 26.64%, 9.25% and 10.90%, 3.95% and 5.00%, 5.84 and 6.00, and 19.50 and 30.62, respectively. The free amino acids (FAAs) in tarhana samples were determined by a HPLC system with a fluorescence detector. The microbiological analysis of tarhana samples revealed that, the microbiological load of all tarhana samples were in the acceptable limit of the Turkish Tarhana Standard. In conclusion 15% substitution level of ground tench flesh (GTF15) was successfully applied in the production of tarhana.
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    The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk
    (KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES, 2016) Palamutoglu, Recep; Saricoban, Cemalettin
    The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10% peptide : 90% MD, 20% peptide : 80% MD). Than six group of sucuk dough (control, peptide, MD1210, MD1220, MD1910, MD1920) prepared and naturally fermented. The effects of the ripening period (28 d), treatment (peptide and encapsulated peptide addition) 'ripening period x treatment' interaction on sucuk's pH, lactic acid contents, a(w) values and moisture contents were statistically significant (p<0.01). The pH, moisture and a(w) decrease and lactic acid concentration increses during ripening period. The highest pH was observed with peptide added group (5.41), and encapsulated peptide added groups (4.76-4.77) were lower than the control group (5.26). Lactic acid concentration was affected from treatment and all treatment groups lactic acid concentration (0.185-0.190%) were higher than the control group (0.164%). Antioxidant and Angiotensin converting enzyme inhibition activities of water soluble protein extracts were significantly (p<0.01) increased during ripening time. Antioxidant activity reached the highest level at 28th d. There was no significant increase observed after fermentation for both activities. Antioxidant activity of encapsulated peptide added (%39.56-40.48) groups were higher than control (34.28%) and peptide added (33.99%) groups except MD1920 (38.30%). The effect of the ripening period of the sucuk samples on TBA values was found to be statistically significant (p<0.01) while treatment and 'ripening period x treatment' interaction were not to be significant (p<0.05). The value of hardness was the highest in the encapsulated peptide added groups (29.27, 35.83 N), and it was 20.40 N and 15.41 N in the peptide added group and the control group respectively.
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    Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties
    (OXFORD UNIV PRESS, 2014) Saricoban, Cemalettin; Yilmaz, Mustafa Tahsin
    In this study, effects of thyme/cumin essential oils (EO) and butylated hydroxyl anisole (BHA)/butylated hydroxyl toluene (BHT) on physicochemical properties and storage stability of chicken patties were compared in different storage periods (0, 3, 7, 14, 21, and 28 d). It was found that there were significant (P < 0.05) differences between physicochemical properties of patty samples treated with EO and the synthetic antioxidants. The EO showed similar performance to those of BHA and BHT in limiting TBARS values of chicken patty samples. Similarity in performance was also the case for microbial stability (total aerobic mesophilic, psychrotrophic, lactic acid, and coliform bacteria as well as molds and yeasts); namely, their effects were significant (P < 0.05). Effect of thyme EO was significant (P < 0.05) and remarkable, not allowing any coliform bacteria to grow in the samples. Given that EO were obtained from natural sources, the data suggested that the EO might be more useful than their synthetic counterparts, BHA and BHT, as additives for chicken patties to maintain oxidative/microbial stability and increase shelf life.
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    Inhibitory effects of ethanolic extracts of propolis at different concentrations against Staphylococcus aureus and Escherichia coli O157:H7 Investigations on strains inoculated onto minced beef
    (DEUTSCHER FACHVERLAG GMBH, 2016) Saricoban, Cemalettin; Yerlikaya, Sabire
    In this study, the inhibitory effects of ethanolic extract of propolis (EEP) on the survival of Staphylococcus (S.) aureus and Escherichia (E.) coli O157:H7 inoculated onto minced beef, and natural microfloras on minced beef were investigated. After homogenisation, the minced beef was firstly divided into three groups and then each beef group was divided into five subgroups. Beef from the first group was the control samples, the second group was sprayed with 70% ethanol (EA), and the third, fourth, and fifth groups were sprayed with propolis solutions at three concentrations: 5%, 10%, and 15% (ethanol : propolis, v : w) with 70% ethanol, respectively. Prior to each treatment, S. aureus and E. coli O157:H7 were inoculated onto the minced beef at three different inoculum concentrations and after 15 min of incubation allowing the attachment of pathogens to the beef samples the propolis solutions were applied. All EEP concentrations very significantly (P<0.01) reduced the numbers of S. aureus and E. coli O157:H7 inoculated onto minced beef compared with the control samples. S. aureus was more resistant than E. coli 0157:H7 to EA treatment. The results of this study indicate that EEP as a natural food preservative may be used to effectively reduce microbial population upon beef.
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    Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
    (ELSEVIER SCI LTD, 2009) Saricoban, Cemalettin; Yilmaz, Mustafa Tahsin; Karakaya, Mustafa
    A three-factor Box-Behnken design was adopted for studying the simultaneous effects of processing variables such as fat (10-30%), wheat bran (5-15%) and NaCl (0-2%) on physicochemical, textural and sensory properties of cooked beef patties. In addition, the ridge analysis was conducted to find the values of processing variables that maximise and minimise the texture profile analysis (TPA) parameters (hardness, chewiness, gumminess, adhesiveness, springiness, resilience and cohesiveness) and sensory ratings. Experimental design allowed for evaluation of potential interactive and quadratic effects between these variables; fat wheat bran and NaCl. It was found that protein and fat contents of patties was decreased and increased, respectively as the amount of wheat bran increased. NaCl increased the ash content of patties. Fat and wheat bran had a notable influence on textural properties, which improved the textural properties at certain levels. Lower addition of wheat bran and NaCl into patty resulted in higher acceptable product with respect to firmness, juiciness and overall quality properties. (C) 2009 Elsevier Ltd. All rights reserved.
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    Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties
    (ELSEVIER SCI LTD, 2012) Dundar, Adnan; Saricoban, Cemalettin; Yilmaz, Mustafa Tahsin
    A five-factor Central Composite Orthogonal Design was adopted to study simultaneous effects of some processing variables such as NaCl (0-2%), fat (10-30%), ascorbic acid (0-600 ppm), cooking temperature (150-230 degrees C) and cooking time (5-15 min) on physicochemical properties and heterocyclic aromatic amine (HAA) contents of cooked beef patties. The HAAs analyzed were 2-amino-3-methylimidazo[4,5-f]-quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo [4,5-f]-quinoline (MeIQ), 2-amino-3,4,8-trimethylimidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), as quantified by high-performance liquid chromatography with photo-diode array detection (HPLC-UV/DAD). It was found that ascorbic acid decreased; however, fat, cooking temperature and time levels increased the contents of IQ MeIQx, MeIQ and PhIP. In addition, estimated ridge analysis was conducted to find values of the processing variables that maximize and minimize the five HAA contents, revealing that the results obtained would be useful for meat industry aiming to decrease HAA content in cooked meat products. (C) 2012 Elsevier Ltd. All rights reserved.