Browsing by Author "Durmaz, H"

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The Effect of Different Storage Temperatures on the Growth and Enterotoxin Producing Characteristics of Stapyhlococcus Aureus in Cig Kofte
(Tubitak Scientific & Technological Research Council Turkey, 2003) Sagun, E; Alisarli, M; Durmaz, H
The growing and toxin-producing ability of strains of Staphylococcus aureus producing enterotoxin A (SEA 10652 FDA 196E), B (SEB 10654 FDA 243), C (SEC 10655 137) and D (SED 10656 494) were investigated in cig kofte (a raw ball prepared by the hand-kneading of lean ground-beef, fine bulgur and a variety of spices). For this purpose, cig kofte samples prepared under experimental conditions (Group I containing enterotoxin A, Group II containing enterotoxin B, Group III containing enterotoxin C, Group IV containing enterotoxin D, and Group V (mix) containing enterotoxins A, B, C, and D) were separately contaminated by strains of S. aureus at the level of 10(5) cfu/g, and the samples were stored at 10degreesC, at room temperature (21-23degreesC) and at 30degreesC. The counting of S. aureus colonies and enterotoxin determination in the samples was performed at the initiation of storage, and after 2, 4, 6. 12 and 24 h. There was no increase in the S. aureus count and toxin was not detected in the samples stored at 10degreesC. Enterotoxin was only determined in Group I 24 h after storage among samples stored at room temperature. In all the groups stored at 30degreesC, the S. aureus count increased until 12 h, but decreased between 12 and 24 h. At the same temperature, while enterotoxin was detected only in Groups I (enterotoxin A) and V (enterotoxin A and D) at 12 h: in addition to these groups, enterotoxin was detected in Groups II (enterotoxin B) and IV (enterotoxin D) 24 h after storage. In conclusion, cig kofte contaminated with S. aureus at the level of 10(5) cfu/g produced enterotoxin and caused a health risk while stored at room temperature (21-23degreesC) for 24 h and 30degreesC for 12 h.
The Effect of Mendi (Chaerophyllum Sp.) on Ripening of Vacuum-Packed Herby Cheese
(Blackwell Publishing, 2006) Tarakci, Z; Sagun, E; Durmaz, H
The composition, biochemical and sensory parameters of control cheese (without herbs) and four herby cheeses at 0.5, 1, 2 and 3% herb levels (mendi, Chaerophyllum sp.) ripened at 4 +/- 1 degrees C for 90 days were compared. As herb levels increased from 0.5 to 3%, dry matter and pH value decreased significantly. However, dry matter of all cheeses showed similar changes during ripening. The salt content of samples changed from 3.44 to 5.47% during ripening. There was a tendency toward slightly higher titratable acidity in cheeses with more added herbs. Ripening index, trichloroacetic acid-soluble nitrogen/total nitrogen, phosphotungstic acid-soluble nitrogen/total nitrogen, and lipolysis values of the cheese samples were affected by adding herbs and by ripening time. The most acceptable sensory score was obtained with 1% added herbs.
The Formation of Histamine in Herby Cheese During Ripening
(Wiley-hindawi, 2005) Sagun, E; Ekici, K; Durmaz, H
The purpose of this study is to observe the formation of histamine throughout the period of ripening in herby cheese. Herby cheese samples were made from raw milk and buried in soil where they mature in 3 months. Samples were taken on the first, seventh, 15th, 30th, 60th and 90th days of ripening. The moistness, content pH, salt and (total aerobic mesophile bacteria, lactic acid bacteria, coliform bacteria and yeasts and mold) changes were observed. The concentration of histamine are 2.19 mg/100 g on the first day of ripening. It gradually increased and reached 4.62 mg/100 g on the 90th day. Consequently, the histamine that was observed in herby cheese during the ripening appears to be not important for public health.
Influence of Brine Concentration on Chemical, Microbiological and Sensory Characteristics of Herby Cheese
(indian veterinary Journal, 2005) Tarakci, Z; Durmaz, H; Sagun, E; Sancak, H