Browsing by Author "Zorba, O."

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Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk)
(Asian-Australasian Association of Animal Production Societies, 2010) Kurt, S.; Zorba, O.
In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment (30-90°C) on lipolysis, peroxide, TBA, proteolysis, andresidual nitrite values of sucuk were investigated using response surface methodology. The ripening period significantly (p<0.01) increased lipolysis, peroxide, TBA, and proteolysis values and decreased residual nitrite values. The effects of additional nitritelevels were found to significantly affect peroxide and residual nitrite values. Significant amounts of the additional nitrite levels were reduced during processing and on the first day of ripening periods.
Response Surface Optimization of Ph and Ionic Strength for Emulsion Characteristics of Egg Yolk
(Elsevier, 2009) Kurt, S.; Zorba, O.
Effects of pH (3.5, 4.5, 6.0, 7.5, and 8.5) and ionic strength (0.05, 0.15, 0.30, 0.45, and 0.55 M NaCl) on emulsion capacity, emulsion stability (ES), apparent yield stress of emulsion (AYS), and emulsion density (ED) of egg yolk were studied by using a model system. Ionic strength and pH had significant (P < 0.01) effects on the emulsion characteristics of egg yolk. Their interaction effects also have been found significant on ES, AYS, and ED. Predicted solutions of ES, emulsion capacity, and ED were minimum. The critical point of ES was determined to be at pH 6.08 and an ionic strength of 0.49 (M NaCl). Predicted solution for AYS was a maximum, which was determined to be at pH 6.04 and an ionic strength of 0.29 (M NaCl). Optimum values of pH and ionic strenght were 4.61 to 7.43 and 0.10 to 0.47, respectively.