Browsing by Author "Zorba, Omer"

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Biogenic Amine Formation in Turkish Dry Fermented Sausage (Sucuk) as Affected by Nisin and Nitrite
(Wiley, 2010) Kurt, Sukru; Zorba, Omer
BACKGROUND: The effects of nitrite (0, 100, and 200 mg kg(-1)) and nisin (0, 250, and 500 mg kg(-1)) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS: The addition of nitrite led to decreased levels of tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the tryptamine level and counts of lactic acid bacteria. However, nisin increased putrescine, cadaverine, and spermidine levels. Their interactive effect was also found to be significant (P < 0.05) for putrescine values. CONCLUSION: The additional nitrite levels can be decreased by the addition of nisin, which will hinder biogenic amine formation. (C) 2010 Society of Chemical Industry
Comparison of Normal and Pse Turkey Breast Meat for Chemical Composition, Ph, Color, Myoglobin, and Drip Loss
(Revista Brasileira Zootecnia Brazilian Journal Animal Sci, 2016) Celen, Mehmet Fatih; Sogut, Bunyamin; Zorba, Omer; Demirulus, Husrev; Tekeli, Ahmet
The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was found to be significantly lower for the pale group compared with the normal group. No significant difference was found in ash, dry matter, and total lipid content between normal and pale breast meat. Drip loss was significantly affected by breast meat color groups at days 1, 2, 3, and 4 postmortem. Pale, soft, exudative turkey breast meat can lead to differences in the chemical composition and shelf life of the product.
Effect of Whey Powder, Skim Milk Powder and Their Combination on Yield and Textural Properties of Meat Patties
(Friends Science Publ, 2010) Andic, Seval; Zorba, Omer; Tuncturk, Yusuf
Effects of addition of whey powder (WP 0, 1 & 2%), skim milk powder (SMP 0,1 & 2%) and their combination on yield and textural properties of meat patties were studied Yield, moisture, moisture retention, sensory characteristics and textural properties were determined in the meat patties Addition of 1 or 2% WP, SMP and their combination significantly (p<0 01) increased cooking yield, moisture and moisture retention of cooked samples WP, SMP and combination of WP-SMP addition did not affect sensory characteristics except chewiness and elasticity of the patties SMP and combination of WP-SMP caused a significant (p<0 05) difference in elasticity and WP caused a significant (p<0 05) difference in chewiness Cooked meat patties formulated with WP, SMP and their combination at all tested ratios were significantly (p<0 01) different in strength of fracture and work of fracture Hardness of cooked patties decreased with the addition of SMP However, this property Increased by the addition of WP compared to the control Significant differences (p<0 05) from added ingredients occurred in chewiness Addition of SMP decreased cohesiveness of meat patties (C) 2010 Friends Science Publishers
The Effects of Different Plant Oils on Some Emulsion Properties of Beef, Chicken and Turkey Meats
(Wiley, 2008) Zorba, Omer; Kurt, Sukru
The effects of different plant oils (soybean, hazelnut, canola, sunflower, corn, cotton and olive) on emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef, chicken and turkey meats were studied by using a model system. Olive oil increased EC, AYSe and AYSg values and corn oil increased ES values significantly (P < 0.01). Moreover, olive oil decreased ED values significantly (P < 0.01). The effects of chicken meat on EC, turkey meat on ES and beef on AYSe were found to be significant (P < 0.01). The plant oils increased EC values of chicken meat significantly (P < 0.01). Olive oil had higher effect on EC values of chicken, beef and turkey meat. It was found to be 140.7, 132.5 and 128.9 mL (450 mg)(-1) protein, respectively. However, olive oil had higher effect on AYSg values of turkey, chicken and beef. It was found to be 492.9, 492.3 and 487.7 Nm(-2), respectively. In addition, olive oil decreased ED values of beef significantly (P < 0.01). The effect of corn oil on ES values of beef was found to be higher (P < 0.05) as 75.77%.
Effects of Nisin and Nitrite on Some of the Chemical Characteristics of "sucuk"-A Dry Fermented Turkish Sausage
(Asian Journal of Chemistry, 2010) Kurt, Sukru; Zorba, Omer
The effects of nitrite (0. 100 and 200 mg kg(-1)) and nisin (0, 250 and 500 mg kg(-1)) on pH, moistuie, lipolysis, peroxide, proteolysis and residual nitrite values of Sucuk-a dry fermented Turkish Sausage were investigated by utilizing central composite design of response surface methodology While additional nitrite levels linearly decreased peroxide values (p < 0 05), they increased residual nitrite values significantly (p < 0 01) Residual nitrite levels were found below 6 ppm at the end of the ripening period The effects of nitrite and nisin were not found to be significant (p > 0 05) on pH. moisture, lipolysis and proteolysis values for the sucuk.
The Effects of Ripening Period, Nitrite Level and Heat Treatment on Biogenic Amine Formation of "sucuk" - a Turkish Dry Fermented Sausage
(Elsevier Sci Ltd, 2009) Kurt, Sukru; Zorba, Omer
The effects of ripening period (1-13 days), nitrite level (45-195 ppm) and heat treatment (30-90 degrees C) on biogenic amine formation of sucuk were investigated using the central composite rotatable design of response surface methodology. Increasing the ripening period of sucuk caused significant increases in putrescine, cadaverine, tyramine, histamine, spermidine and spermine levels (P < 0.01). During the ripening period, the biogenic amines putrescine and tyramine increased the most. Increased nitrite levels caused decreases in cadaverine and tyramine. However, the effect of heat treatment on the biogenic amines was not significant (P > 0.05). (c) 2009 Elsevier Ltd. All rights reserved.
Emulsion Characteristics of Beef and Sheep Offal
(Wiley-blackwell, 2007) Kurt, Sukru; Zorba, Omer
Protein concentration, pH, emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of sheep and beef offal (lung, liver, kidney, spleen and heart) were studied by using a model system. The highest pH value was found in sheep kidney and the lowest pH value was found in sheep heart significantly (P < 0.01). The effect of species factor on the EC values of liver, kidney and spleen was found to be statistically insignificant. However, liver had the highest and heart had the lowest EC values significantly (P < 0.01). The highest ES and AYSg values were found in spleen, and these values were significantly (P < 0.01) higher in sheep spleen than in beef. The lowest AYSe value was found in kidney and the highest AYSe value was found in spleen. Significant differences were not found amoung the ED values of beef and sheep offal.
Optimization of Emulsion Characteristics of Beef, Chicken and Turkey Meat Mixtures in Model System Using Mixture Design
(Elsevier Sci Ltd, 2006) Zorba, Omer; Kurt, Sukru
Emulsion pH (pHe), emulsion capacity (EC) emulsion stability (ES), emulsion density (ED) and apparent yield stress of emulsion (raw emulsion, AYSe) and emulsion gel (cooked emulsion, AYSg) of beef, chicken and turkey meats and their mixtures were studied using a model system. Turkey meat homogenate was found to have higher protein concentration than chicken or beef homogenates. The highest pHe, EC and ES values and the lowest ED and AYSe values were found in chicken meat. However, the highest AYSg value was found in chicken-turkey meat mixture. Generally, the increasing amount of chicken meat in mixtures increased EC and ES, and decreased ED and AYSe values. Also, chicken-turkey meat mixtures had lower ES values than the mixtures containing only chicken or only turkey meat. With beef, the addition of chicken and turkey meats improved emulsion characteristics significantly. Optimum levels of beef, chicken and turkey meats were found to be 0-23%, 9-30% and 53-91% respectively. (c) 2006 Elsevier Ltd. All rights reserved.