Browsing by Author "Yaman, Mustafa"

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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 Electrospun Thymol-Loaded Nanofiber Coating on Vitamin B Profile of Gilthead Sea Bream Fillets (Sparus Aurata)
(Elsevier Science Bv, 2018) Ceylan, Zafer; Yaman, Mustafa; Sagdic, Osman; Karabulut, Ercan; Yilmaz, Mustafa Tahsin
The effect of electrospun chitosan-based nanofibers (CH) and thymol-loaded electrospun chitosan-based nanofibers (TCH) were investigated in terms of stability of unstable B vitamin complex during cold storage period. Scanning Electron Microscopy revealed that the average fiber diameters were determined to range between 98.12 tan and 135.94 nm. CH and TCH were both effective against loss and rapid changes of unstable B vitamin complex. 7% average change in thiamin value was observed for samples coated with TCH, but it increased up to 39% in uncoated samples. In terms of thiamin content, the positive effect of nanofiber coating for the samples coated with TCH was observed on the 11th day of storage. Average change in riboflavin for CH and TCH was found to be lower. Particularly, sharply changes in nicotinamide acid, pyridoxal, pyridoxine and pyridoxamine contents were determined for uncoated samples, as compared to slightly changes in CH and TCH. The objective of this work was to obtain nanofibers. In this sense, potential effect of nanofibers on vitamin B profiles of fish fillets was to investigate. The results revealed that coating of the fish fillets with the nanofibers could be a promising technique to keep the stability of unstable B vitamin complex.
A Nanofiber Application for Thiamine Stability and Enhancement of Bioaccessibility of Raw, Cooked Salmon and Red Meat Samples Stored at 4 °c
(Elsevier Sci Ltd, 2022) Yaman, Mustafa; Sar, Melika; Ceylan, Zafer
Nanofibers were fabricated by using the electrospinning technique. The diameter of gelatin nanofibers was measured as 41.511 nm. When thiamine was integrated into the nanofibers, it was increased to 100.156 nm. After raw red meat and salmon samples were coated with the nanofibers, the samples were stored at cold storage conditions. The thiamine levels of raw uncoated red meat (RM, 400 to 379 mu g/100 g: p < 0.05) and salmon meat (SM, 68 to 62 mu g/100 g: p < 0.05) were decreased. The coating increased thiamine contents in raw (519 to 563 mu g/100 g) and cooked (416 to 485 mu g/100 g) RM samples. Thiamine contents of raw (75 to 78 mu g/100 g) and cooked (67 to 75 mu g/100 g) SM samples were increased (p < 0.05). The changes in the bioaccessibility of uncoated and coated RM samples were in the range of 85-76%, and 87-79%, respectively while salmon samples were increased from 79 to 94% (p < 0.05).