Browsing by Author "Andic, S."

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Determination of Biogenic Amines in Herby Cheese
(Taylor & Francis inc, 2010) Andic, S.; Genccelep, H.; Kose, S.
Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The biogenic amines and organic acids content, microbiological, and chemical properties of Herby cheese were determined on 30 samples obtained from retail markets in East Anatolia Region, Turkey. The most important biogenic amines were tyramine (range 18.0-1125.5 mg kg(-1)), followed by cadaverine varied from not detected to 1844.5 mg kg(-1). Histamine content generally was found higher than 100 mg k(g-1). The concentration of amines in some cheeses was much higher than the toxic dose limits. Generally, total amine content was found high in samples that had high nitrogen fraction and organic acids value. Levels of biogenic amines were significantly correlated with the organic acids of Herby cheese. The basic organic acid was found the lactic acid ranging from 585.4 to 26480.3 mg kg(-1), followed by butyric acid varying between 314.8 and 7329.6 mg kg(-1) values. Lipolysis and nitrogen fraction were determined high in ripened Herby cheese samples. Coliform counts of samples showed lower than 100 cfu g(-1) in the samples. Significant (p < 0.01) positive correlation was observed between acetic acid and phenylethylamine, putrescine, cadaverin, histamine, and tyramine.
The Effect of Different Packaging Methods on the Formation of Biogenic Amines and Organic Acids in Kashar Cheese
(Elsevier Science inc, 2011) Andic, S.; Tuncturk, Y.; Genccelep, H.
The effects of packaging methods (nonvacuum and vacuum) on biogenic amines (cadaverine, putrescine, tyramine, tryptamine, phenylethylamine, and histamine) and organic acids (citric, lactic, formic, acetic, propionic, and butyric) during storage for 180 d at 4 degrees C were investigated in Kashar cheese. Dry matter, titratable acidity, total nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, free amino group (proteolysis), pH, fat, and acid degree value were also determined. Storage period had a significant effect on all of the biogenic amines. When compared with vacuum packaging, nonvacuum packaging resulted in no large differences among the amounts of biogenic amines. Vacuum-packaged cheeses had more lactic, formic, acetic, and butyric acids than did cheeses packaged without vacuum. Water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, proteolysis, pH, and acid degree values of the cheese samples increased continuously until the end of the ripening in all the samples. No significant change was observed in total nitrogen, dry matter, or fat content within the ripening period, whereas titratable acidity values changed significantly in vacuum-packaged cheese and decreased slightly in the non-vacuum-packaged cheeses. The results of this study showed that storage period and packaging method had significant effects on the quality of Kashar cheese.
The Effect of Pine Honey on the Viability of Probiotics and Some Properties of Probiotic Yogurt
(Hellenic veterinary Medical Soc, 2024) Ayaz, R. M.; Andic, S.; Oguz, S.
In this study, it was aimed to investigate the effect of pine honey on the viability of probiotic bacteria ( Lactobacillus acidophilus LA-5 (R) and Bifidobacterium animalis subsp. lactis BB-12 (R)) and some properties of pro- biotic yogurts. The non-fat dry matter of milk used in yogurt production is standardized to 11%. Milk is divided into 3 groups (A, B, and C). A, B, and C milk groups were inoculated with yogurt culture, yogurt culture + L. acidophilus LA-5 and yogurt culture + B. animalis subsp. lactis BB-12 respectively. Each 3 groups of milk are divided into 3 parts. While pine honey was not added to the first part (control group), 5% pine honey was added to the second part and 7% pine honey to the third part of the milk. Produced yogurt samples were stored at +4 degrees C for 21 days and physico-chemical, structural, microbiological, and sensory analyzes were performed on the 1st, 7th, 14th and 21st days of storage. According to the results obtained in the study, with the addition of pine honey, hardness and viscosity values of yogurt samples decreased, while water holding capacity values increased. Also, pine honey addition did not have a significant effect on L. acidophilus LA-5 viability, however, the addition of 7% pine honey statistically significantly increased the viability of B. animalis subsp. lactis BB-12. Also, taste scores of yogurts containing probiotic cultures are lower than those of the control group yogurt in sensory analysis. The odor, texture, and color scores of the yogurt samples were found to be close values to each other.
The Effect of Storage Temperatures and Packaging Methods on Properties of Motal Cheese
(Elsevier Science inc, 2010) Andic, S.; Genccelep, H.; Tuncturk, Y.; Kose, S.
The effects of storage temperature (+4 degrees C and -18 degrees C) and packaging method (nonvacuum and vacuum) on biogenic amines in Motal cheese during storage periods were investigated. In addition, dry matter, titratable acidity, total nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, free amino group (proteolysis), electrophoretic patterns of casein, and amounts of lactic acid bacteria and coliforms were determined. Storage period had a significant effect on all of the biogenic amines. When compared with vacuum packaging, normal packaging had higher amounts of putrescine, cadaverine, histamine, and tyramine. Coliforms were not found at detectable levels (<100 cfu/g) in all cheese samples. Results of urea-PAGE analysis of cheese samples were in good agreement with biogenic amine results and other proteolysis parameters.
Effects of Frozen Storage and Vacuum Packaging on Free Fatty Acid and Volatile Composition of Turkish Motal Cheese
(Sage Publications Ltd, 2011) Andic, S.; Tuncturk, Y.; Javidipour, I.
Effects of vacuum packaging and frozen storage were studied on the formation of free fatty acids (FFAs), volatile compounds and microbial counts of Motal cheese samples stored for a period of 180 days. The FFA concentration of Motal cheese samples increased throughout the storage period of 180 days. However, the FFA contents of samples stored at -18 degrees C showed considerably lower values than those of the samples stored at 4 degrees C. Palmitic (C16:0) and oleic (C18:1) acids were the most abundant FFAs in all the treatments. The volatile compounds detected by headspace solid-phase microextraction (HS-SPME) profile of Motal cheese consisted of 16 esters, 10 acids, 6 ketones, 4 alcohols, 3 aldehydes, styrene, p-cresol and m-cresol. Results showed that storage at -18 degrees C can limit the excessive volatile compound formation. Samples stored at 4 degrees C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4 degrees C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4 degrees C under vacuum packaging decreased the mold-yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese.
Effects of Potassium Sorbate Application on Shelf Life and Biogenic Amines of Pearl Mullet (Chalcalburnus Tarichi Pallas, 1811) Fillets Packaged With Vacuum
(Taylor & Francis inc, 2014) Genccelep, H.; Andic, S.; Kose, S.
Research was conducted to determine the effects of potassium sorbate applications (0, 1, 3, and 5% w/v) on the shelf life of pearl mullet (Inci Kefali; Chalcalburnus tarichi) fillets packaged with vacuum. Fillets kept at 4 +/- 1 degrees C were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, molds, and yeasts) and chemical (pH, thiobarbituric acid-TBA, total volatile base nitrogen-TVB-N, water activity, and biogenic amines) analyses on certain days (0, 3, 6, 9, and 12 days) of storage. It was determined that potassium sorbate had effects on total aerobic mesophilic bacteria, psychrotrophic bacteria, Enterobacteriaceae, mold-yeast counts, TVB-N values, phenylethylamine, putrescine, tryptamine, and pH of fillets at a significant (p < 0.01) degree. Retarded bacterial growth was observed as the antimicrobial effect increased with the degree of its concentrations. Storage time had significant (p < 0.01) effects on bacteria count, TBA, TVB-N values, and biogenic amines; all of which were increased by longer storage. It was concluded that application of potassium sorbate, especially at a 5% level, and vacuum packaging helps cold stored fillets maintain their biogenic amines and microbiological and chemical qualities longer.