Browsing by Author "Boran, Muhammet"

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The Effect of Mincing Method on the Quality of Refrigerated Whiting Burgers
(Wiley, 2009) Koese, Sevim; Balaban, Murat O.; Boran, Muhammet; Boran, Goekhan
P>Different mincing methods in the preparation of refrigerated whiting burgers had a significant effect on the products' quality during storage (P < 0.05). The burgers containing pre-cooked mince products (PCMP) had the lowest microbial load with longest sensory shelf life (10 days). Oven drying of dry ingredients with subsequent hygienic practices markedly decreased microbial load in final products, from 5.30 to < 1.47 log CFU g(-1) for PCMP, 5.80-2.45 log CFU g(-1) for washed mince products (WMP), 5.65-2.14 log CFU g(-1) for unwashed mince products. The lowest trimethylamine and total volatile basic nitrogen (TVB-N) were observed with WMP reaching 14.7 and 42.03 mg per 100 g, respectively, at the end of storage. The differences in average surface colours of samples with different preparations and different additives were significant after mincing, but decreased after addition of ingredients, and after cooking. This study indicates the possibility of using pre-cooking as a method for formulated fish mince-based products as it had the highest consumer acceptance as well as longer sensory shelf life despite its higher values of trimethylamine and TVB-N compared with WMP.
Seasonal Changes in Proximate Composition of Anchovy and Storage Stability of Anchovy Oil
(Blackwell Publishing, 2008) Boran, Goekhan; Boran, Muhammet; Karacam, Hikmet
Changes in proximate composition of anchovy were investigated during the catching season from October to March. In addition, stability of anchovy oil depending on storage temperature and time were studied. During the recent study, water, fat, protein and ash content of anchovy varied between 65.9-74.0%, 9.0-15.3%, 12.8-16.4% and 1.7-2.2%, respectively. The anchovy oil stored at 4C was found to be unacceptable for consumption at the end of the 90th day of storage according to peroxide, acid, unsaponifiable matter and thiobarbituric acid values. An identical sample stored at -18C was acceptable for 120 days of storage, but eventually became unacceptable after that.
Storage Properties of Refrigerated Whiting Mince After Mincing by Three Different Methods
(Elsevier Sci Ltd, 2006) Kose, Sevim; Boran, Muhammet; Boran, Gokhan
Minced fish is commonly used for production of surimi-based or traditional, ready-to-eat, precooked products such as fish balls or burger patties. In this study, three types of fish mince from whiting (Merlangius merlangus euxinus, N. 1840) were investigated for quality changes during refrigerated storage. The first type of mince was plain mince. It is commonly used in Turkey for producing fish balls. and requires no washing steps. The second one was surimi. It is not commonly used in this country, although it is popular in other countries for making ready-made products. The third type of mince was the type produced from the boiled fish, which is used in household preparation of fish balls. All mince types were stored under refrigerated conditions (at 4 +/- 1 degrees C) to analyze their shelf-life. Sensory and chemical analyses were used to test their quality changes during storage. The precooked samples showed the best quality and the longest shelf-life according to physical, sensory and chemical results. Plain mince showed the poorest quality in relation to sensory attributes. Surimi products had the best quality in terms of retaining their shape, but their whiteness was not as good as that of the pre-cooked ones. (c) 2005 Elsevier Ltd. All rights reserved.