Browsing by Author "Ceylan, Zafer"

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Ambalajı Açıldıktan Sonra Buzdolabında Depolanan İki Farklı Tütsülenmiş Balık Ürününün Mikrobiyal Kalite Değişimlerinin Gözlenmesi
(2019) Cetinkaya, Turgay; Ceylan, Zafer
Günümüzde tütsülenmiş balık ürünleri tüketiciler tarafından yaygın olarak tercih edilmektedir. Ancak tütsülenmiş balık ürünlerindeözellikle ürünün ambalajı açıldıktan sonra mikrobiyal büyüme hızı artabilmektedir. Bu çalışma ile Türkiye'de büyük marketlerdesatılmakta olan iki farklı füme balık ürününün mikrobiyal değişimi 0., 12., 24., 36. ve 60. saatlerde izlenmiştir. Çalışmanın sonuçları,ambalajlar açıldıktan sonra buzdolabı koşullarında (4±1 ºC) saklanmasına rağmen füme balıklarında Toplam Mezofilik AerobikBakteri (TMAB), Toplam Psikrofilik Bakteri (TPB) ve Toplam Maya&Küf (TMK) yükünün hızlıca yükseldiğini göstermiştir. Buyüzden, çalışmanın sonuçlarına göre, ambalajların açılmasını takiben buzdolabı koşullarında saklanan füme Norveç Somonu (NS) veKaradeniz Alası (KA) örneklerinin 36. saatten sonra tüketilmemesi önerilmektedir. Çünkü 36 saat sonra, tütsülenmiş NS ve KA içinTMAB yükü sırasıyla 5.49 log KOB/g ve 5.95 log KOB/g değerlerine ulaşmıştır. TPB yükü ise tütsülenmiş NS ve KA örneklerindesırasıyla 6.11 KOB/g ve 6.02 KOB/g, olarak belirlenmiştir. Bu örneklerde TMK değerlerinde de yükselme olmasına rağmen budeğerlerin bakteriyel gelişmeye göre daha düşük olduğu tespit edilmiştir. Ancak 36 saat içinde, KA ürünlerinde TMK değerinin 5 logKOB/g’ın üzerine çıktığı görülmüştür. Öte yandan, 36. saatte NS ürünlerinin TMK değerinin ise 5 log KOB/g’dan daha az olduğubelirlenmiştir. Ayrıca, NS ve KA ürünlerinde duman aromasınının 24 saat sonunda kısmen kaybolduğu ve bazı bölgelerde örneklerinrenginin değişerek yeşillenmeye başladığını gözlemlenmiştir. Bütün sonuçlar birlikte değerlendirildiğinde, özellikle tütsülenmiş balıkürünlerinin ambalajı açıldıktan sonra, ilk 24 saat içinde tüketilmesi tavsiye edilmektedir. Bu çalışma, tütsülenmiş balık ürünlerindemikrobiyal bozulmayı önlemek için duman aromasını raf ömrü boyunca ambalaj içinde tutacak özelliklere sahip ambalaj kullanılmasıgerektiğini göstermiştir. Buna ilaveten ambalaj içindeki balığın bozulma durumunu gösteren, bozulma sürecini geciktiren akıllıve/veya aktif ambalaj uygulamaları üzerinde de çalışılması gerekmektedir.
Application of Cold Plasma Technology in the Food Industry and Its Combination With Other Emerging Technologies
(Elsevier Science London, 2021) Ucar, Yilmaz; Ceylan, Zafer; Durmus, Mustafa; Tomar, Oktay; Cetinkaya, Turgay
Background: The search for preservation methods that can be used as alternatives to heat treatment is a significant issue in food quality. Utilization of plasma technology, a useful nonthermal technique, is encouraged in the food industry because of its effectiveness in preserving the natural aroma and flavor and antimicrobial activity. Scope and approach: The cold plasma (CP) technique is used for food processing for enhancing antimicrobial activity, structural modification, decontamination of surfaces, and disinfection of food-processing instruments. Currently, a combination of CP with other promising approaches, such as nanotechnology applications, including nanofiber, nanoemulsion, nanoparticles, and nanoencapsulation, and emerging nonthermal technologies, including pulsed electric field (PEF), pulsed light (PL), and ultrasound, is gaining increased attention. In addition to its many advantages, CP is a low-cost method that can be an alternative to heat-based techniques used for the processing of food products. Therefore, application of CP technology in the food industry has been described in this review. Key findings and conclusions: Demand for raw or non-heat-treated foods is increasing due to factors, such as the preference of consumers for healthy foods and the development of consumer awareness. However, plasma technology can be used to improve microbial quality and prevent rapid physical, chemical, and sensory changes. Studies have shown that CP application is effective in offering higher-quality products for consumption by extending the shelf life of foods. Positive results have been achieved in terms of both quality and microbial activity in different food groups with plasma technology. In addition to recently published articles, the combined hurdle effect of CP with other emerging novel technologies such as nanotechnology, pulsed electric field (PEF), pulsed light (PL), and ultrasound processing on food or food packaging materials could be further studied and used to ensure food safety. However, the high initial investment costs for CP need to be considered.
Bioactive Nano-Scale Material Approved With Hepg2 and Mcf-7 Cancer Cell Lines, Antimicrobial Properties and Characterization Parameters
(Elsevier, 2024) Ceylan, Zafer; Inanli, Ayse Gurel; Meral, Raciye; Dalkilic, Semih; Dalkilic, Lutfiye Kadioglu; Karaismailoglu, Mehmet Cengiz; Kose, Nusret
The carvacrol nanoemulsion (CNe) was successfully fabricated in the present study. In this regard, the mean particle size (PS) value of the CNe was determined as 321 nm. The zeta potential value of CNe was determined as -54.27 mV while the PDI value of CNe was found as 0.266. With FTIR analysis, the molecular characterization was applied, for example, the peak at 3365 cm(-1) was observed for hydrogen-bonded stretch vibrations of O-H or N-H groups in CNe. The cytotoxic effects of CNe via MCF-7 (88 and 33 % decline in cell viability) and HepG2 (86 and 48 %: decline) were determined. The carvacrol nanoemulsion indicated a high antibacterial effect with 3-9 mu L concentration on the growth of B. cereus with an inhibition zone diameter of 14.3-28.3 mm(-1). The CNe with 0.5-1.5 mL showed bactericidal properties on V. parahaemolyticus with an inhibition zone diameter of 12.6-16.3 mm (p < 0.05). With the novel nano-approach, the carvacrol nanoemulsion with anticancer and antimicrobial properties could play a guiding role for further applications with further studies in industry treatments such as food and hygienic procedures.
Bulut Mutfakların Kurulum Adımları, Çalışma Şekli ve Modelleri
(2022) Ceylan, Zafer; Saygı, Birol
Artan rekabet ve sürekli gelişen teknoloji ile gıda endüstrisi her zaman çoklu teknolojik\ryeniliklerle beslenmektedir. Bu bağlamda, bulut mutfak, son zamanlarda gıda endüstrisine\rgizlice giren ve küresel restoran endüstrisinin önemli bir konsepti haline dönüşmektedir.\rBulut mutfağı, fiziksel alanı, yemek yeme alanı veya paket servis tezgâhı olmayan bir\rrestoran konseptidir. Bir başka ifade ile geleneksel bir restoran veya yemek yeme tesisi\rolmadan sadece teslimat siparişlerini kabul eden bir restoran mutfağıdır. Sadece bir üretim\rbirimi olarak işlev gören yemeklerin hazırlanması için operasyonel bir mutfaktır.\rMüşteriler, çevrimiçi gıda toplayıcı uygulamaları veya restoran uygulaması aracılığıyla\rsiparişlerini çevrimiçi olarak verebilir. Bu mutfaklar hayalet mutfaklar, karanlık mutfaklar\rveya sanal mutfaklar olarak da bilinir. Çalışmada günümüzde giderek yaygınlaşan teslimat\rsegmentinin potansiyelini göz önünde bulundurarak, bir bulut mutfağının nasıl çalıştığını,\riş modelini, avantajlarını, dezavantajlarını ve dikkate alınması gereken diğer faktörler ile\raçıklanmaktadır. Kurulumunda hangi tip bulut mutfak kullanılacağı ve bunların\rparametreleri önemli rol oynamaktadır. Ayrıca, kuşakların yönelimleri ve tüketici\rdavranışları özellikle gelecek on yıl içerisinde bulut mutfak uygulamaları ve kullanımda\ranahtar bir rol oynayacaktır.
The Characterization of Nanomaterials Made With Various Oils and Their Use in Diet Cookie Production
(2022) Ekin, Mehmet Mustafa; Meral, Raciye; Ceylan, Zafer
Bu çalışmada; çörekotu, hindistan cevizi, susam ve üzüm çekirdeği yağları kullanılarak boyutları 169.81-363.40 nm arasında değişen nanoemülsiyonlar elde edilmiş, nanoemülsiyonların karakterizasyonu yapılmış ve bisküvi üretiminde yağ ikame maddesi olarak kullanım olanağı araştırılmıştır. Çalışma sonucu elde edilen verilere göre; % 50 oranında yağı azaltılan ve yerine 2 gram kadar nano boyutta yağ eklenen bisküvilerin enerji değeri kontrol bisküvilerine göre % 8.6 ile 12.82 arasında düşürülmüştür. Nanoemülsiyonların yağ yerine kullanılması ile kontrol bisküvilerine göre sertlik miktarı daha az, yayılma oranı daha yüksek bisküviler elde edilmiştir. Bisküvilerin yayılma oranı değerleri 5.18 ile 7.84 arasında değişmiştir. Nanoemülsiyon ilave edilerek üretilen bisküvilerin yayılma oranının, kontrol bisküvilerinin yayılma oranına göre yaklaşık % 36 ile 51 arasında arttığı belirlenmiştir. Doymuş yağ miktarı, kontrol bisküvilerine kıyasla nanoemülsiyon içeren bisküvilerde % 9.40 ile % 44.29 oranı arasında düşürülmüştür. Duyusal analiz sonuçlarına göre bisküvilerin duyusal özellikleri tam yağlı kontrol bisküvisine benzer çıkmış ve bisküvilerde yağın azaltıldığının panelistler tarafından anlaşılmadığı belirlenmiştir. Bu çalışma ile nanoemülsiyonlarda bulunan ve yüzey alanı genişletilmiş yağ nedeniyle, nanoemülsiyonların bisküvi kalitesi üzerinde olumsuz etki oluşturmadan yağ ikame maddesi olarak kullanılabileceği sonucuna varılmıştır.
Characterized Nano-Size Curcumin and Rosemary Oil for the Limitation Microbial Spoilage of Rainbow Trout Fillets
(Elsevier, 2020) Ceylan, Zafer; Meral, Raciye; Kose, Senol; Sengor, Gulgun; Akinay, Yuksel; Durmus, Mustafa; Ucar, Yilmaz
Curcumin and rosemary oil nanoemulsions (CUR and RON), having 184.3 nm and 158.3 nm average diameters, were successfully produced by a single sonication technique. Effectiveness of nanoemulsions against P. aeruginosa, E. coli, and S. typhimurium were tested by agar diffusion method. Total mesophilic bacteria (TMABc) growth in fish fillets treated with RON and CUR nanoemulsions was acceptable for human consumption up to the 9th day. Total psychrophilic bacteria counts (TPBc) in the fish fillets treated with RON and CUR was found to be lower (26% and 17%) than the control group samples, respectively. While TMAB growth in fish fillets treated with RON was effectively declined from 5.59 to 3.48 log CFU/g, TMAB count of the fish fillets treated with CUR was decreased from 7.42 to 6.53 log CFU/g during the analysis period. Therefore, the obtained novel nanomaterial could be effectively used to limit the rapid increase in bacterial spoilage of fish meat in the food industry.
Color Assessment by Different Techniques of Gilthead Seabream (Sparus Aurata) During Cold Storage
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019) Sengor, Gulgun F. Unal; Balaban, Murat O.; Topaloglu, Bulent; Ayvaz, Zayde; Ceylan, Zafer; Dogruyol, Hande
Overall objective of the study was assessment for freshness parameters of gilthead seabream (Sparus aurata). The freshness was determined by two conventional method (i.e. Minolta color measurement method) was compared with a novel machine vision technology (i.e image color analysis method). The quality characteristics related to the freshness of the fresh fish are traditionally based on the color measurements of the whole fish by using Minolta color measurement method. This study aimed to compare the use of the image analysis method to see whether the freshness of seafood can be measured more accurately. Our analysis proved more exact and reliable results in the freshness evaluation of the Sparus aurata based on the color changes in the eyes, gill and skin of the fish. This study revealed that image analysis can be successfully used for the assessment of fish freshness by measuring the color parameters of images captured from skin, gill and eye of the fish during cold storage. It is easy and practical to use image color analysis method in the quality control evaluation of fish freshness measurement. This analysis method can be suitable for use in continuous process at the seafood processing factories (e.g. before packaging to sort out fresh vs old fish automatically).
Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus Nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets During Cold Storage
(Amer Chemical Soc, 2024) Ceylan, Zafer; Meral, Raciye; Alav, Aslihan; Torusdag, Gulsen Berat; Bildik, Fatih; Altay, Filiz
In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 +/- 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 degrees C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in Delta E values between the control and the LZn-coated samples were obtained as <= 7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.
Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples
(Taylor & Francis inc, 2020) Catak, Jale; caman, Reyhan; Ceylan, Zafer
The amount of vitamin B(6)in foods is reported in the literature as the sum of the pyridoxal (PL), pyridoxamine (PM), and pyridoxine (PN) forms. The levels of the PL, PM, and PN forms of vitamin B(6)are different from each other. The aim of the present study was to reveal how cooking methods affect PL, PM, and PN levels in cooked fish samples. Therefore, the widely consumed fish species European anchovy (Engraulis encrasicolus), gilthead seabream (Sparus aurata), and Atlantic bonito (Sarda sarda) were cooked using grilling and baking techniques. The measurable PN amount was negligible. However, significant destruction of both PL and PM in all cooked fishes was detected. The loss in PL ranged from 54 to 97%, while the loss in PM was between 19 and 78%. The loss of PL in baked Atlantic bonito (97%) was significantly higher than in the other fish samples (p< .05). The cooking loss of total vitamin B(6)in anchovy, gilthead seabream, and Atlantic bonito was 64, 55, and 85% when grilled and 61, 60, and 89% when baked, respectively.
Definition of Textural Deterioration in Squid Samples: Three Different Tools Supported by Microbial, Visual and Physico-Chemical Analysis
(Ege Univ, Fac Fisheries, 2021) Ceylan, Zafer; Cetinkaya, Turgay
The aim of the present study was to reveal the textural profile changes like hardness, cohesiveness, springiness, and adhesion supported by total mesophilic aerobic bacteria count (TMABc), pH, and some visual sensory characteristics in squid samples stored at 4 degrees C. Three different Brookfield Texture Analyzer tools, named TA7, TA9, and TA18 were used to observe the textural changes more clearly. The difference of TMABc between the storage days reached from 4.32 log CFU/g to 6.32 log CFU/g. The hardness value of the squid samples, detected by TA18 and TA9 tools, increased while the hardness value obtained from TA7 was higher. The highest change in cohesiveness value in the squid samples was defined by the TA9 tool as similar to 63%. Once springiness values detected by TA9 were sharply decreased from 4.9 mm to 2.1 mm, those of TA7 and TA18 were slowly decreased. The most increase in adhesion value (0.08 mJ to 0.21 mJ) was obtained in the TA7 tool. Depending on the textural quality changes, the pH value was increased, and as visual and sensory, dark, or yellow spots were observed. The present study results revealed that especially the TA18 tool could be effectively used to determine the quality changes of the squid samples.
Depolama Süresince Balıketi Kalitesinde Meydana Gelen Değişimlerin Hızlı ve Yenilikçi Metotlarla Belirlenmesi
(2021) Altay, Filiz; Cetinkaya, Turgay; Ceylan, Zafer
Farklı üç balık türünün (yerli somon: YS, çipura: Ç, levrek: L) et kısımlarında yapılan analizler ile literatürde fazlayer almayan ve nadir çalışılan bazı fiziksel parametreler yardımıyla balıketlerinin kalite değişimleri 0. 2. ve 4. günlerdeincelenmiştir. Bu bağlamda, örneklere ve depolamaya bağlı değişmekle birlikte, elektriksel iletkenlik değeri (mS $cm^{-1}$ )%9.52 ile %104 arasında artış göstermiştir. Yüzey gerilimi değeri ise depolama süresinin artışına bağlı olarak azalmıştır. Çörneklerinde bu değer 42.56 mN m-1’den hızlıca azalma göstererek depolamanın ikinci gününde 16.20 mN $m^{-1}$ ’e kadardüşmüştür (p<0.05). Dielektrik kayıp faktörü (ε″) ise tüm örneklerde, analiz periyoduna bağlı olarak artış göstermiştir.Duyusal değerlendirme sonuçlarına göre Ç ve L örnekleri ikinci gün itibari ile tüketilemez olarak kabul edilirken buörneklerin dielektrik kayıp faktörünün sırası ile 419.72’den 491.07’ye ve 408.21’den 430.7’ye arttığı gözlenmiştir. Öteyandan partikül boyutu (PB) ve polidispersite indeks (PDI) değerleri ile anlamlı bir sonuç elde edilememiştir. Yaygın olarakkullanılan pH analizi sonuçları ise yüzey gerilimi ve elektriksel iletkenlikteki değişimleri doğrular nitelikte bulunmuş olup,depolama süresinin artışına bağlı olarak pH değerleri artış göstermiştir. Bu çalışmanın sonuçları, kısa sürede bozulabilenürünlerin farklı ve hızlı yenilikçi analiz yöntemleri ile kalitelerinin başarılı bir şekilde ortaya konulabileceğini göstermiştir.Ayrıca diğer çalışmalar ve gıda işleme sektörü için rehber değeri taşıyan bir çalışma ortaya konulmuştur.
Determination of Quality Parameters of Gilthead Sea Bream (Sparus Aurata) Fillets Coated With Electrospun Nanofibers
(Wiley, 2018) Ceylan, Zafer; Sengor, Gulgun F. Unal; Basahel, Abdulrahman; Yilmaz, Mustafa Tahsin
Practical applications The changes in texture, color, and odor parameters of the samples (C: uncoated samples, CN: the group coated with chitosan-based nanofibers, TLCN: the samples coated with thymol-loaded chitosan-based electrospun nanofibers) were tested. The changes in color of the groups were defined by using L* (lightness), a* (red/green), and b* (blue/yellow) parameters for pH values of C, CN, and TLCN. In terms of microbial spoilage, psychrophilic bacteria counts (TPBc) of the samples were revealed during storage period. The results of microbiological, sensory, and psychochemical analysis demonstrated that CN and TLCN were both effective against rapid deterioration, exhibiting up to 100% limitation of deterioration; furthermore, TLCN was more effective than that of CN samples. The study results suggested that coating of gilthead sea bream fillets with CN and TLCN would be a promising approach to delay the rapid deterioration in sensory properties (odor, texture, and color) and the delay bacteria growth. Also, the rapid changes in the physicochemical quality parameters (pH, L*, a*, and b*) of fish fillets were controlled by using electrospun nanofiber coating technique. Coating of the fish fillets with chitosan-based nanofibers delayed the deterioration. Thymol-loaded chitosan-based nanofibers were more effective to delay the deterioration. Applied tests revealed almost 100% difference between groups.
Determination of Shelf-Life of Rainbow Trout (oncorhynchus Mykiss) Fillets Coated With Nisin-Loaded Polvynilalcohol-Based Nanofiber and Packed With Polyethylene Pack
(2021) Öner, Burcu; Meral, Raciye; Ceylan, Zafer
Bu çalışmada, elektrodöndürme yöntemi ile polivinil alkol tabanlı nisin yüklü nanolifler üretilmiştir. Öncelikle, üretilen nanoliflerin karakterizasyon analizleri gerçekleştirilmiştir. Taramalı elektron mikroskobu (SEM) kullanılarak morfolojisi incelen nanoliflerin ortalama çapının 150.88 nm olduğu tespit edilmiştir. Daha sonra gökkuşağı alabalığı filetoları üretilen nanolifler ile kaplanmış ve kaplanan filetolar paketlerenek soğuk depolama (4±2°C) koşullarında 10 gün süresince depolanmıştır. Depolama süresince belirli aralıklarla filetoların mikrobiyal ve diğer kalite parametreleri incelenmiştir. Mikrobiyal kaliteye ilişkin olarak, filetoların toplam mezofilik aerobik bakteri (TMAB) ve toplam laktik asit bakteri (TLAB) gelişimi izlenmiştir. Depolamanın 7. gününde kontrol (K) grubunun TMAB yükü 6.99 log kob/g, nisin yüklü nanolifler (N) ile kaplanan filetoların TMAB yükü ise 6.0 log kob/g olarak bulunmuştur. Nisin nanolifi ile kaplanan örneklerin TLAB yükünün, kontrol grubu örneklerine göre daha düşük olduğu belirlenmiştir. Nisin nanolifi ile kaplanmış filetoların raf ömrünün kontrol grubu örneklerine göre 3 gün daha uzun olduğu tespit edilmiştir. Nisin nanoliflerinin, filetoların tiyobarbitürik asit (TBA) değeri üzerine baskılayıcı etkisi olmuş ancak bu etki depolama sonunda anlamlı bir fark oluşturmamıştır. N grubu örneklerinin tüm duyusal özelliklerini, K grubu örneklerine göre daha iyi koruduğu belirlenmiştir. En yüksek ağırlık kaybının K grubunda meydana geldiği ve nisin nanoliflerinin depolama boyunca ağırlık kaybını sınırlandırdığı belirlenmiştir. Sonuç olarak, nanoteknolojik uygulamaların gıda endüstrisinde etkin bir şekilde kullanılabileceği ortaya konulmuştur. Anahtar kelimeler: Elektrodöndürme, Gökkuşağı alabalığı, Nanolif, Nisin, Raf ömrü
Determination of Some Quality Indices of Rainbow Trout Fillets Treated With Nisin-Loaded Polyvinylalcohol-Based Nanofiber and Packed With Polyethylene Package
(Elsevier, 2021) Oner, Burcu; Meral, Raciye; Ceylan, Zafer
The combined application of nisin-loaded poly(vinyl alcohol)-based nanofibers (NP) with polyethylene (PE) packs were presented to be a new food nanotechnology application. In the electrospinning process, flow rate, distance, and voltage were defined to be 1.2 mL/h, 8 cm, and 20 kV, respectively. The zeta potential value and the average diameter of electrospun nanofibers were found as -3.38 mV and 150.88 nm, respectively. SEM images revealed that fibrous, smooth, and ultrafine nanofibers were successfully obtained. During ten days, this combination delayed Total Mesophilic Bacteria (TMB: from 5.03 to 3.52 log CFU/g) and Lactic Acid Bacteria growth (LAB: from 3.22 to 2.02 log CFU/g) in fish fillets by 31% and 38%, respectively (p < 0.05). The fish fillets coated with nisin-loaded PVA-based nanofibers had better sensory quality than the control group samples. Also, the off-odor formation in fish fillets was effectively limited and the L* (changes: 49.18 and 50.36) of the fish fillets treated with NP was defined to be more stable during the analysis period (p < 0.05).
Determination of Textural Deterioration in Fish Meat Processed With Electrospun Nanofibers
(Wiley, 2020) Ceylan, Zafer; Meral, Raciye; Alav, Aslihan; Karakas, Canan Yagmur; Yilmaz, Mustafa Tahsin
Nano-applications are named as one of the novel methods, which provide many advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB growth of fish fillets coated with nanofibers having 2.47 +/- 0.68 mV zeta potential value and 172 nm diameter. The difference of TPB count between control (CS) and the fish fillets treated with nanofibers (NG) reached 3.45 log CFU/g (p < .05) on the sixth day. The hardness value of CS was decreased (p < .05) (the decline: 68%) while the hardness of NG was found to be much more stable (the change: 42%). The highest change in springiness for CS and NG samples was determined as similar to 24 and similar to 15%, respectively, for 12 days. Cohesiveness values of CS were slightly increased, but those of the fish fillets coated with nanofibers were remarkably decreased. The coefficient of correlation analysis between TPB count and cohesiveness values was determined as "r= -.026 andr= .796" for CS and NG, respectively. Chewiness values of CS were significantly decreased (p < .05). However, chewiness values of the fish fillets coated with nanofibers were found as much more stable (p > .05). The results revealed that nanofiber coating limited the increase of TPB in fish fillets; it also better kept the textural profile of fish fillets as compared to CS stored at 4 degrees C. The study could play a guiding role in further food nanotechnology applications in the industry and food science.
Determination of the Quality Changes of Whole Cuttlefish (Sepia Officinalis, L., 1758) Stored at 2 °c
(Ege Univ, 2018) Sengor, Gulgun F. Unal; Ceylan, Zafer; Dogruyol, Hande
The objective of this study was to determine sensorial, microbiological and physicochemical quality of whole cuttlefish (Sepia officinalis) during the stored without ice in refrigerator temperature. Sensory (quality index method [QIM]), physicochemical (pH, moisture, color measurement, trimethylamine nitrogen [TMA-N], total volatile bases nitrogen [TVB-N] values and ammonia value [NH3]) and microbiological analysis [total psychrotrophic bacteria and mesophilic aerobic bacteria] were determined during storage period. The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2 degrees C "acceptable quality". Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2 degrees C.
Development of Kafirin-Based Nanocapsules by Electrospraying for Encapsulation of Fish Oil
(Elsevier, 2021) Cetinkaya, Turgay; Mendes, Ana C.; Jacobsen, Charlotte; Ceylan, Zafer; Chronakis, Ioannis S.; Bean, Scott R.; Garcia-Moreno, Pedro J.
Kafirin-based fish oil nanocapsules were successfully obtained by using electrospraying technique. A kafirin isolate containing mostly alpha-kafirins, but also gamma- and beta-kafirins, was used as shell material. Electrospraying solutions with 10 wt% kafirin and fish oil (20 wt% with respect to kafirin) led to the production of nanocapsules (552 and 861 nm) when electrosprayed at 20-25 kV voltage with flow rates ranging from 0.5 to 1 mL/h. Neither the flow rate nor the voltage had a significant effect (p > 0.05) on the average diameter of the kafirin electrosprayed capsules loaded with fish oil. The encapsulation efficiency of the nanocapsules was up to 94.0 +/- 2.5%, indicating that most of the fish oil was encapsulated within the kafirin shell. These results suggest the feasibility of obtaining kafirin-based capsules for the encapsulation of fish oil by electrospraying. This will open up new possibilities for kafirin as hydrophobic shell material for the production of fish oil encapsulates, which can be applied to the fortification with omega-3 fatty acids of food matrices.
Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts
(Taylor & Francis inc, 2024) Catak, Jale; Caman, Reyhan; Yaman, Mustafa; Ceylan, Zafer
Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B-1, B-2, and B-3 content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. HPLC was used to detect vitamin B-1, B-2, and B-3 concentrations in each raw and cooked meat. The vitamin B-1, B-2, and B-3 amount of all samples decreased significantly after grilling and baking (p < .05). The average cooking loss of vitamin B-1, B-2, total vitamin B-3, nicotinic acid, and nicotinamide in meat samples by grilling was 45%, 38%, 46%, 70%, and 45%, respectively. By baking, the average cooking loss was 52%, 57%, 55%, 66%, and 54%, respectively. The meat samples had remarkably lower nicotinic acid levels than nicotinamide. The highest cooking losses were seen in the nicotinic acid. Vitamins were more stable when fish and meats were cooked with grilling than with baking.
Effect of Bioactive Material-Loaded Bacteriocin-Based Nanofibers on the Some Quality Parameters of Rainbow Trout (oncorhynchus Mykiss) Fish
(2019) Alav, Aslıhan; Meral, Raciye; Ceylan, Zafer
Bu çalışmada, doğal bir antimikrobiyal bakteriyosin olan nisin ve doğal bir biyoaktif madde olan kurkumin, elektrodöndürme yöntemi ile polivinil alkol tabanlı liflere yüklenmiş ve ortalama çapı 172 nm olan nisin-kurkumin yüklü (NK) nanolifler üretilmiştir. Üretilen nanoliflerin ATR-FTIR spektroskopisi ile moleküler karekterizasyonu yapılmıştır. Daha sonra gökkuşağı alabalık filetosu nanoliflerle kaplanmış ve kaplanan örnekler 12 gün boyunca 4±2°C'de muhafaza edilmiştir. NK nanoliflerinin balık filetolarındaki toplam mezofilik aerobik bakteri (TMAB), toplam laktik asit bakteri (TLAB) ve toplam maya-küf (TMK) sayısı üzerine etkisi muhafaza süresince test edilmiştir. Muhafazanın 4. gününde kontrol (K) grubunun TMAB yükünün 6.61 log kob/g, NK nanolifleri ile kaplı grubun 3.28 log kob/g olduğu bulunmuştur. K grubunun TMAB yükü, depolamanın 4. gününde 6 log kob/g'ın üzerine çıkarken, nanoliflerle kaplı balık numunelerinin TMAB yükü 12. muhafaza gününde 6 log kob/g'a ancak ulaşmıştır. Analiz süresince nisin ve kurkumin yüklü nanolifler ile TLAB sayısında kontrol grubuna göre 3-4 logaritmik bir azalma belirlenmiştir. K grubunun tüm duyusal özellikleri muhafazanın 4. gününe kadar kabul edilebilir bulunurken, NK grubunun duyusal özellikleri muhafazanın 12. gününe kadar kabul edilebilir bulunmuştur. Muhafaza sürecinde K grubunun renk değerlerindeki (L*, a*, b*) artış NK grubuna göre daha yüksek bulunmuş ve nanoliflerin renk parametrelerini daha iyi koruduğu belirlenmiştir. Bu çalışma, nisin ve kurkumin yüklü nanoliflerin balık filetolarının kalitesini artırmak için etkili bir şekilde kullanılabileceğini ortaya koymuştur. Anahtar kelimeler: Bakteriyosin, Elektrodöndürme, Gökkuşağı alabalığı, Kurkumin, Nanolif, Nisin.
Effect of Coating With Thymol-Loaded Chitosan-Based Electrospun Nanofibers on Fatty Acid Composition of Gilthead Sea Bream Fillets (Sparus Aurata)
(Elsevier Science Bv, 2018) Ceylan, Zafer; Sengor, Gulgun F.; Meral, Raciye; Yilmaz, Mustafa Tahsin