Browsing by Author "Kose, S."

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Accumulation and Distribution of Iron, Zinc and Manganese Ions in Pumpkin (Cucurbita Spp.) and Gourd (Lagenaria Siceraria) Accessions Subjected To Drought Stress
(Cukurova Univ, Fac Agriculture, 2012) Yasar, F.; Uzal, O.; Kose, S.
The aim of this study was to observe the distribution of ions in different organs of pumpkin and gourd accessions commonly grown in Turkey, in order to better assess drought stress-tolerance mechanisms. Seedlings of 38 accessions of pumpkin (Cucurbita spp.) and gourd (Lagenaria siceraria) were cultured in cups containing Hoagland's nutrient solution in a controlled climate chamber. To simulate drought stress, 15% polyethylene glycol (PEG6000), equivalent to -0.60 Mpa of osmotic potential, was added to the nutrient solution. Following its application, the accumulation and distribution of iron (Fe), zinc (Zn), and manganese (Mn) ions in the roots, shoots, and leaves of the seedlings were observed using atomic absorption spectrometry (AAS) flame photometry. Ion accumulation increased in plants subjected to drought stress in comparison to the control plants. The greatest increase occurred in the leaves.
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 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.
The Effects of Fortifying Milk With Cu, Fe and Zn Minerals on the Production and Texture of Yoghurt
(Wfl Publ, 2010) Ocak, E.; Kose, S.
Minerals and trace elements are essential to the good functioning of the body and they have to be supplied by the food. The present study determined distribution of added Cu, Fe and Zn to yoghurt. Cu, Fe and Zn solutions in different ratios were added to bovine milk and yoghurt. Yoghurt was drained to remove some whey by traditional cloth bag method. Cu, Fe, and Zn concentrations in strained yoghurt and whey were determined by atomic absorption spectrometry. While Cu, Fe and Zn additions increased in milk, ratio of Cu remained in strained yoghurt (P<0.01), ratio of Fe remained in strained yoghurt (P<0.05) and whey (P<0.0 I) and ratio of Zn remained in whey (P<0.01) increased. Cu addition 0.2 mg l(-1) to yoghurt showed significantly (P<0.01) higher firmness and cohesiveness, while the firmness and cohesiveness values for 3.5 mg l(-1) addition of Zn were significantly lower than the other doses and metals (P<0.05) (P<0.01). However, addition of Fe to milk caused a general increase of firmness and cohesiveness of yoghurts. Presence of Cu and Zn in milk had an inhibitory effect on the fermenting activity of yoghurt starter culture. The incubation time was longer in fortifying yoghurt with Cu and Zn than the control yoghurts and the fortifying yoghurt with Fe.
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.
Mineral and Trace Metal Levels of Akcakatik Cheese Collected From Mediterranean Region-Turkey
(Asian Journal of Chemistry, 2013) Kirdar, S. S.; Ocak, E.; Kose, S.
In this study, 15 randomly selected samples of Akcakatik, cheese were purchased from different markets in Mediterranean region of Turkey. Mineral, trace and heavy metals including calcium, potassium, magnesium, copper, manganese, iron and zinc were analyzed I, using atomic absorption spectrometry. The ash content was in the range 4.89-8.53 %. The mean concentration of 49.62, 417.74 and 2842.24 mg/kg was measured for Mg, K and Ca, respectively. The concentration of the tested metals was in the range Zn > Fe > Mn > Cu. I The mean concentration of 3.36, 6.15, 12.62 and 13.92 mg/kg was measured for Cu, Mn, Fe and Zn, respectively. In our samples, tested levels were higher than reported in previous studies, except the elements Fe and Ca.
Mineral Composition of Herby Cheese Produced From Raw and Pasteurized Milk
(Corvinus Univ Budapest, 2019) Kose, S.; Ocak, E.
In this study, the effects of sirmo (Album vineale L.), mendi (Chaerophyllum macropodum Boiss.) and siyabo (Ferula rigidula DC.) on mineral compositions of herby cheese produced from raw and pasteurized milk in brine and vacuum package during 90 days ripening were determined. Macroelements (Ca, Mg, Na, K) and micro elements (Fe, Zn, Mn) concentration of herby cheese samples were examined by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). It was determined that the mineral concentration was changed from highest to lowest Na>Ca>K>Mg>Zn>Fe>Mn in the herby cheese. The highest mean concentration of Na was found in Sirmo added cheeses manufactured from raw milk in brine on the second day of ripening and the lowest mean concentration of Mn was found in Sirmo added cheeses produced from pasteurized milk in brine at the end of 90 days. Na, Ca, K, Mg, Zn, Fe and Mn content of cheeses in brine and vacuum package decreased during ripening period.
Seasonal Changes in Mineral and Trace Elements of Canak Cheese
(Asian Journal of Chemistry, 2013) Kirdar, S. S.; Ocak, E.; Kose, S.; Ozer, E.
Seasonal changes of the ash content and mineral concentrations in Canak cheese were studied. Mineral, trace and heavy metals including calcium, potassium, magnesium, copper, manganese, iron and zinc were analyzed using atomic absorption spectrometry. At the end of the study, the ash content averaged 3.85 +/- 0.26 % in the winter samples and 3.00 +/- 0.14 % in the summer ones. The mean concentration of 63,92, 296,74 and 1571,60 mg/kg (in winter) and 56,69, 225,61 and 1221.46 mg/kg (in summer) were measured for Mg, K and Ca, respectively. The concentration of the tested metals was in the range Zn > Fe > Cu > Mn over two seasons. Differences in mineral contents in the cheese making season was statistically significant (p < 0.01) significant seasonal variation was found for Ca, K, Mn and Fe (p < 0.01).
A Study on Determination of Functional Food Consumption Habits and Awareness of Consumers in Turkey
(Scientific Issues Natl Centre Agrarian Sciences, 2011) Dogan, I. S.; Yildiz, O.; Eyduran, E.; Kose, S.
The survey study was to determine the status of knowledge about functional foods, the factors influencing consumer preferences in the purchase and their expectations in Turkey. A total of 389 persons, 288 men and 101 women ranging from 10 to 70 ages were participated in the study. Participants' level of awareness about functional foods was found to be approximately 40%. In general, it was determined that these foods were consumed little by almost half (51.34%) of those participated to the survey. It was also found that women and especially participants ranging from 20 to 40 years-old consumed more functional foods than the rest of participants. As a result, it was concluded that education, income level, product price, compliance with religious sensitivities, the presence of artificial food additives and genetic modification were to be effective on functional food choice.