Browsing by Author "Ekici, K"

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The Effect of Black Cumin on Ripening of Tulum Cheese
(M H Schaper Gmbh Co Kg, 2005) Tarakci, Z; Ekici, K; Sagdic, O; Kucukoner, E
he aim of this study was to determine the effects of different black cumin (Nigella sativa) concentrations on the characteristics of tulum cheese during ripening (at + 4 +/- 1 degrees C for 90 d). Increasing levels of black cumin decreased dry matter and fat contents (p < 0.05). Titratable acidity increased slightly with addition of black cumin in the samples. Ripening index (water soluble nitrogen/total nitrogen; WSN/TN, %), nonprotein nitrogen (trichloroacetic-soluble nitrogen/total nitrogen; TCA-SN/TN, %), amino nitrogen (phosphotungstic acid-soluble nitrogen/total nitrogen; PTA-SN/TN, %) and lipolysis levels, histamine and tyramine contents increased continuously during ripening. Lipolysis increased significantly with black cumin concentration (p < 0.05). The addition of black cumin decreased histamine and tyramine contents of the cheeses (p < 0.05). Total aerobic mesophilic bacteria as well as yeast and mould counts of the samples ranged from 10(5) to 10(3) cfu/g. Coliforms and Staphylococcus aureus were not detected in any of the samples during ripening. Lactobacilli, lactococci and enterococci were the dominant groups of bacteria. Increasing levels of black cumin in cheeses significantly decreased other microorganisms (except lactobacilli, lactococci tion of 1 % black cumin improved body and texture properties in the sensory evaluation of tulum cheese while higher black cumin concentrations had a negative effect on the sensory properties, resulting in dark appearance and bitter taste.
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.
Histamine Contents of White Cheeses Obtained From Van Retail Markets
(indian veterinary Journal, 2004) Noyan, T; Ekici, K; Coskun, H; Dulger, HH
Note on Histamine Levels in Turkish Style Fermented Sausages
(Elsevier Sci Ltd, 2004) Ekici, K; Sekeroglu, R; Sancak, YC; Noyan, T
The histamine contents of Turkish style fermented sausages were determined on 46 samples of five different brands obtained from retail stores in Van in Turkey. Histamine was found in all samples in the range 19.64-87.47 mg/kg (mean 32.13 mg/kg). Histamine levels in the brands differed significantly (P < 0.01). The results suggest that the histamine levels in the sausages were not hazardous in terms of public health although they may be a potential risk to sensitive individuals. (C) 2004 Elsevier Ltd. All rights reserved.
The Presence and Prevalence of Listeria Species in Milk and Herby Cheese in and Around Van
(Scientific Technical Research Council Turkey, 2001) Sagun, E; Sancak, YC; Isleyici, Ö; Ekici, K
In this study 250 raw milk and 254 herby cheese samples collected from Van city center and neighboring Villages were investigated in terms of Listeria species. For Listeria isolation, the method recommended by the FDA was used. Of the raw milk samples, 6 (2.40 %) were found to be positive with regard to Listeria: 3 (1.20 %) had L. monocytogenes. 1 (0.40 %) L. innocua and 1 (0.40 %) L. weishimeri. Of the herby cheese samples, 13 (5.11 %) were found to be positive with regard to Listeria; 10 (3.93 %) had L. monocytogenes. 1 (0.39 %) L. ivanovii. 1 (0.39 %) L. innocua and 1 (0.39 %) L. weishimeri. For the serotype determination of 13 isolates defined as L. monocytogenes Difco Bacto O Antiserum Type 1. Type 4 and Type Poly were used. The results were as follows: 6 isolates Type 1, 2 isolates Type 4, 3 isolates Type Poly. Two isolates was not typable.
Presence of Motile Aeromonas Ssp in Raw Chicken Meats
(indian veterinary Journal, 2006) Isleyici, O; Sancak, YC; Hallac, B; Ekici, K
In this study, 53 samples of raw chicken meat were used for isolation and identification of motile Aeromonas species. Twenty five (47.17%) of all raw chicken meat were found positive with motile Aeromonas species; 15 (28.30%) of them were A. hydrophila, 5 (9.43%) were A. cavia and 5 (9.43%) were A. sobria. As a result, it is stated that the isolation and determination of motile Aeromonas species, particularly pathogenic A. hydrophila from raw chicken meat samples indicates a serious potential risk for public health.
Purificiation and Some Properties of Polyphenol Oxidase From Van Apple (Golden Delicious)
(Asian Journal of Chemistry, 2006) Demir, H; Yorük, IH; Savran, A; Ekici, K
Polyphenol oxidase was isolated from van apple, with a 4.0-fold purification of polyphenol oxidase by ammonium sulfate and DEAE cellulose being achieved. The optimum pH was 4 and for this enzyme, the optimum temperature was 50 degrees C. V-max and K-m values were found of Lineweaver-Burk graphs. Potassium cyanide, benzoic acid, citric acid, MnCl2, NaCl, NaNO2 and CUSO4 were used as inhibitors, The enzyme activity was inhibited by benzoic acid, CUSO4 and NaCl, polyphenol oxidase activity at 10 mM, whereas NaNO2, citric acid, KCN and MnCl2 enhanced by polyphenol oxidase activity at 10 mM.
Some Toxic and Trace Metals in Cattle Livers and Kidneys
(indian veterinary Journal, 2004) Ekici, K; Agaoglu, S; Isleyici, O
Some elements such as copper, zinc, manganese, iron, chromium and cobalt have useful biological functions. However, in contrast to the benefits of these elements some of them and especially heavy metals are toxic at certain levels of intake (Kramer et al., 1983; Falandysz, 1993). Offals such as livers and kidney, often accumulate higher metal concentrations than most of the other foods (Jorhem et aL, 1989; Alonso, 2000). The aim of this work was to provide information on some metals (cadmium, copper, zinc, manganese, iron, chromium and cobalt) in cattle livers and kidneys.
A Study on the Determination of Histamine Levels in Herby Cheese
(A V A Agrarverlag, 2005) Sancak, YC; Ekici, K; Isleyici, O; Sekeroglu, R; Noyan, T
Cheese, like other fermented foods, may contain histamine as result of decarboxylation of histidine by microorganisms. Histamine is either psychoactive or vasoactive and may cause problems to some consumers. Histamine, has been implicated as the causative agent in several outbreaks of food poisoning. This study was conducted to determine the histamine contents of Herby cheese marketed in Van area, Turkey. Histamine levels of 47 Herby cheese samples purchased from retail stores were quantified by fluorometric o-phthalaldehyde method. Histamine was found in all samples. Histamine concentration varied from 25.62 to 957.62 mg/kg. Mean was 211.82 +/- 206.74 mg/kg. It can be said that the histamine levels in Herby cheeses of 6.38% examined in this study may be hazardous for public health. In conclusion, histamine formation should be controlled by strict use of good hygiene in both raw material and manufacturing environment, with corresponding inhibition of spoiling microorganisms.
Water Pollution and the Levels of Gpt and Got Enzymes in Fish
(indian veterinary Journal, 2005) Ekici, K; Akkaya, L; Sari, M
Environmental pollution has negative effects on fish living in the sea. Increase in the amounts of serum GPT and GOT enzyme were generally observed (Heath, 1987). Meese (1990) stated that amounts of serum GPT and GOT ran change due to environmental factors in carps. In this study, an assessment was made to detect the water pollution by finding out the GPT and GOT enzymes levels in the serum and liver tissue of Chalcalbumus tafichi.