Yazar "Yilmaz, Mustafa Tahsin" seçeneğine göre listele

Listeleniyor 1 - 5 / 5
  • Küçük Resim Yok
    Öğe
    Differential Scanning Calorimetry Analysis of Goat Fats: Comparison of Chemical Composition and Thermal Properties
    (SPRINGER, 2009) Yilmaz, Mustafa Tahsin; Karakaya, M.
    The physical-chemical properties, fatty acid composition and thermal properties of goat subcutaneous (SF), tallow (TF) and intestinal (IF) fats were determined. SF differed from other fat types with respect to its lower melting (41.6 A degrees C), lower saponification (190.3 mg KOH/g) and higher iodine (40.4) values as compared to those of other fats. Goat fat types contained palmitic acid (C(16:0)), stearic acid (C(18:0)), oleic acid (C(18:1 omega 9)) and linoleic acid (C(18:2 omega 6)) as the major components of the fatty acid composition (23.06-23.52, 22.95-39.03, 21.94-36.16 and 1.96-2.22%, respectively). A differential scanning calorimetry (DSC) study revealed that two characteristic peaks were detected in both crystallization and melting curves. Major peaks (T (peak)) of TF and IF were similar and determined as 34.02-35.24 and 9.95-10.72 A degrees C, respectively for the crystallization peaks and 15.11-18.26 and 50.70-52.76 A degrees C, respectively for the melting peaks in the DSC curves; but those of SF (27.14 and 4.36 A degrees C for crystallization peaks and 8.39 and 44.93 A degrees C for melting peaks) differed remarkably from those of other fat types.
  • Küçük Resim Yok
    Öğe
    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.
  • Küçük Resim Yok
    Öğe
    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.
  • Küçük Resim
    Öğe
    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.
  • Küçük Resim Yok
    Öğe
    Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
    (ELSEVIER SCIENCE BV, 2016) Yilmaz, Mustafa Tahsin; Kutlu, Gozde; Tulukcu, Eray; Toker, Omer Said; Sagdic, Osman; Karaman, Safa
    Effect of different hydration temperatures (25, 45, 65, 85 and 95 degrees C) on rheological properties of Salvia seed gum (SSG) was investigated by steady, dynamic shear and three interval thixotropy test (3ITT) procedures. Results showed that apparent viscosity values of the SSG samples decreased with shear rate and Oswald de Waele model fitted well to the steady shear rheological data of samples (R-2 > 0.99). The storage (G') and loss (G") modulus values of SSG samples increased with increase in angular frequency (omega) and G" values were lower than G' values at all hydration temperatures. In addition, structural deformation and degree of recovery of SSG samples hydrated at same temperatures were investigated by application of three interval thixotropy test (3ITT). Minimum deformation and maximum recovery were determined at 25 and 65 degrees C, respectively. In conclusion, the results of this study revealed that the 3ITT test can be used to specify the instantaneous shear stress/shear rate deformation in SSG samples and determine their deformation and structural regeneration kinetic data. The findings of the present study demonstrated that hydration temperature of the gum solution could be taken into consideration in terms of control of the rheological properties of final product. (C) 2016 Elsevier Ltd. All rights reserved.