Browsing by Author "Genccelep, H."

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Analysis of Trace Metal Levels in Wild Mushrooms
(Asian Journal of Chemistry, 2011) Kaya, A.; Genccelep, H.; Uzun, Y.; Demirel, K.
Three macro elements and nine trace elements contents of 30 wild edible mushrooms collected from Kahramanmaras province of Turkey, were analyzed. The minimum and maximum heavy metal amounts of mushrooms were analyzed as mg/g dry weight for Ca (0.072-8.32), Mg (0.33-6.56), K (8.11-28.15) and as mg/kg for Fe (65.56-7156), Zn (13.18-230.85), Cu (4.30-84.67), Cr (0.77-80.03), Mn (5.15-91.21), Pb (not detected-3.10), Ni (0.79-174.15), Cd (0.00-8.67) and Co (0.00-10.92). The potassium content was found to be higher than those of the other minerals in all mushrooms, studied and Morchella deliciosa was found to have the highest Fe, Cr, Mn, Pb, Ni and Co concentrations among the analyzed species.
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 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 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.