Browsing by Author "Alav, A."

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Effect of Electrospun Nisin and Curcumin Loaded Nanomats on the Microbial Quality, Hardness and Sensory Characteristics of Rainbow Trout Fillet
(Academic Press, 2019) Meral, R.; Alav, A.; Karakas, C.; Dertli, E.; Yilmaz, M.T.; Ceylan, Z.
Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g−1, that of the sample coated with NCL nanomats was found to be 3.28 log CFU g−1. TMAB load of control samples reached above 6 log CFU g−1 on the 4th day of cold storage, TMAB load of fish samples coated with nanomats reached the same level up to the 12th day. The shelf life of coated fillets was extended to 12 day. 3–4 logarithmic decrease was obtained in LAB count by NCL nanomats during the analysis period. On the 4th storage day, the hardness value of C sample decreased 21% compared to NCL samples. All sensory attributes of C samples were acceptable by the 4th day of the storage; while sensory attributes of NCL samples were acceptable by the 10th day of storage. The study revealed that nisin and curcumin loaded nanomats could be effectively used to improve the quality of fish fillets. © 2019 Elsevier Ltd
The Possibilities of Using Quinoa Flour in the Production of Chicken Meat Patties
(Hellenic veterinary Medical Soc, 2022) Meral, R.; Kutlu, N.; Alav, A.; Kilincceker, O.
In this study, the mixtures obtained by mixing quinoa flour with wheat flour in different proportions were added to chicken meat patties and their effects on some quality characteristics were investigated. As a result of this study, the yields of the meatballs prepared with the mixes containing 50% and 100% quinoa flour were higher than those of other meatballs (69.59% and 69.71%, respectively). The moisture retention of the fried meatballs prepared with mixtures containing 50%, 70%, and 100% quinoa flour was found to be 45.80%, 45.97%, and 51.09%, respective- ly. The results indicated that the moisture retention of these meatballs was higher than those of meatballs containing 30 and 0% quinoa flour. In contrast, oil absorption rates in the fried samples were in the range of 4.46-5.65% for all qui- noa-containing samples and were lower compared to the control sample. Firmness decreased in meat patties prepared with mixtures containing high quinoa rates. It was observed that quinoa flour did not have a negative effect on quality factors. It was concluded that especially the mixtures containing 30% and 50% quinoa flour can be recommended.