Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 2018
Et ve et ürünlerinin kalitesini etkileyen ve raf ömrünü azaltan önemli etkenlerin başında oksidas... more Et ve et ürünlerinin kalitesini etkileyen ve raf ömrünü azaltan önemli etkenlerin başında oksidasyon ve mikrobiyal gelişim gelmektedir. Üründe meydana gelen oksidasyon lezzet, tekstür ve renkte bozulmalara neden olmakta, sağlığa zararlı bileşenler açığa çıkabilmektedir. Mikrobiyal gelişim gıdada bozulmalara neden olurken patojen mikroorganizmaların gelişimi durumunda gıda kaynaklı hastalıklar da meydana gelebilmektedir. Et ve et ürünlerinde oluşan bu değişimleri engellemek üzere antioksidan ve antimikrobiyal katkılar yaygın olarak kullanılmaktadır. Son yıllarda sağlık ile ilgili endişelerden dolayı et ürünlerinde sentetik katkılar yerine doğal katkıların, özellikle de bitkisel katkıların kullanımına yönelik çalışmalar önemli bir artış göstermiştir. Köfte tipi et ürünlerinde kullanılan bazı bitkisel katkıların mutajen-kanserojen olarak kabul edilen ve yüksek sıcaklıklarda pişirilen et ürünlerinde oluşan heterosiklik aminler (HCA) üzerinde de önleyici bir etki gösterdiği belirlenmişti...
DOAJ (DOAJ: Directory of Open Access Journals), Feb 1, 2015
Yağ tüketimi ile çeşitli hastalıklar arasındaki ilişki, tüketicileri diyetlerindeki yağın miktarı... more Yağ tüketimi ile çeşitli hastalıklar arasındaki ilişki, tüketicileri diyetlerindeki yağın miktarı ve özellikleriyle daha fazla ilgili olmaya yöneltmektedir. İşlenmiş et ürünlerinin yağ oranları daha az yağlı etlerin kullanımını içeren formülasyonlarla azaltılabilmekte, ancak bu girişim ekonomik olmadığı gibi ürün kalitesinde de istenmeyen değişikliklere yol açabilmektedir. Kolesterol içermeyen ve doymamış yağ asitlerini yüksek oranlarda içeren bitkisel yağların et ürünlerinde kullanımı ile daha sağlıklı et ürünleri üretimi mümkün görünmektedir. Bu çalışmada çeşitli et ürünlerinde bitkisel yağların kullanımının, ürün özellikleri üzerine etkileri literatüre dayanılarak incelenmiştir.
Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture ... more Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry, regulatory agencies ...
The objective of the current study was to improve the quality characteristics of ohmically pre-co... more The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475kW/m(2)), application distances (10.5, 13.5, and 16.5cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5cm) and longest application duration (12min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating.
Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking... more Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking meat products due to its ability for rapid heat generation. Ohmic heating uses the resistance of meat products to convert the electric energy into heat. The rate of heat generation depends on the voltage gradient applied and the electrical conductivity of the meat product. The advantages of ohmic cooking over conventional heating include shorter processing times, higher yields, and less power consumption while still maintaining the colour and nutritional value of meat products. In recent years, ohmic cooking has increasingly drawn interest from the meat industry as a method to ensure the quality and the safety of meat products. The present paper reviews the effects of ohmic cooking on the physical, chemical, sensory, and microbiological quality characteristics and toxicological properties of meat and meat products.
Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltag... more Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltage gradients (15, 20 and 25 V/cm) and holding times (0, 15 and 30 s). The color and textural properties and log reductions in total microbial count of the meatballs were assessed. The effects of process variables on these responses were evaluated by linear and quadratic mathematical models. Desirability function was used to determine the optimum ohmic pre-cooking condition by considering the criteria of minimizing hardness ratio, and maximizing chewiness ratio, resilience ratio, log reduction in microbial load, outside chroma ratio, inside chroma ratio and in range of springiness, gumminess and inside L ratios. The optimum ohmic pre-cooking condition was found to be a 15.26 V/cm voltage gradient with no holding time. It is concluded that application of the optimum condition in the related ohmic system offers potential for the production of high quality and safe semi-cooked meat products.
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 2018
Et ve et ürünlerinin kalitesini etkileyen ve raf ömrünü azaltan önemli etkenlerin başında oksidas... more Et ve et ürünlerinin kalitesini etkileyen ve raf ömrünü azaltan önemli etkenlerin başında oksidasyon ve mikrobiyal gelişim gelmektedir. Üründe meydana gelen oksidasyon lezzet, tekstür ve renkte bozulmalara neden olmakta, sağlığa zararlı bileşenler açığa çıkabilmektedir. Mikrobiyal gelişim gıdada bozulmalara neden olurken patojen mikroorganizmaların gelişimi durumunda gıda kaynaklı hastalıklar da meydana gelebilmektedir. Et ve et ürünlerinde oluşan bu değişimleri engellemek üzere antioksidan ve antimikrobiyal katkılar yaygın olarak kullanılmaktadır. Son yıllarda sağlık ile ilgili endişelerden dolayı et ürünlerinde sentetik katkılar yerine doğal katkıların, özellikle de bitkisel katkıların kullanımına yönelik çalışmalar önemli bir artış göstermiştir. Köfte tipi et ürünlerinde kullanılan bazı bitkisel katkıların mutajen-kanserojen olarak kabul edilen ve yüksek sıcaklıklarda pişirilen et ürünlerinde oluşan heterosiklik aminler (HCA) üzerinde de önleyici bir etki gösterdiği belirlenmişti...
DOAJ (DOAJ: Directory of Open Access Journals), Feb 1, 2015
Yağ tüketimi ile çeşitli hastalıklar arasındaki ilişki, tüketicileri diyetlerindeki yağın miktarı... more Yağ tüketimi ile çeşitli hastalıklar arasındaki ilişki, tüketicileri diyetlerindeki yağın miktarı ve özellikleriyle daha fazla ilgili olmaya yöneltmektedir. İşlenmiş et ürünlerinin yağ oranları daha az yağlı etlerin kullanımını içeren formülasyonlarla azaltılabilmekte, ancak bu girişim ekonomik olmadığı gibi ürün kalitesinde de istenmeyen değişikliklere yol açabilmektedir. Kolesterol içermeyen ve doymamış yağ asitlerini yüksek oranlarda içeren bitkisel yağların et ürünlerinde kullanımı ile daha sağlıklı et ürünleri üretimi mümkün görünmektedir. Bu çalışmada çeşitli et ürünlerinde bitkisel yağların kullanımının, ürün özellikleri üzerine etkileri literatüre dayanılarak incelenmiştir.
Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture ... more Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry, regulatory agencies ...
The objective of the current study was to improve the quality characteristics of ohmically pre-co... more The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475kW/m(2)), application distances (10.5, 13.5, and 16.5cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5cm) and longest application duration (12min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating.
Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking... more Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking meat products due to its ability for rapid heat generation. Ohmic heating uses the resistance of meat products to convert the electric energy into heat. The rate of heat generation depends on the voltage gradient applied and the electrical conductivity of the meat product. The advantages of ohmic cooking over conventional heating include shorter processing times, higher yields, and less power consumption while still maintaining the colour and nutritional value of meat products. In recent years, ohmic cooking has increasingly drawn interest from the meat industry as a method to ensure the quality and the safety of meat products. The present paper reviews the effects of ohmic cooking on the physical, chemical, sensory, and microbiological quality characteristics and toxicological properties of meat and meat products.
Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltag... more Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltage gradients (15, 20 and 25 V/cm) and holding times (0, 15 and 30 s). The color and textural properties and log reductions in total microbial count of the meatballs were assessed. The effects of process variables on these responses were evaluated by linear and quadratic mathematical models. Desirability function was used to determine the optimum ohmic pre-cooking condition by considering the criteria of minimizing hardness ratio, and maximizing chewiness ratio, resilience ratio, log reduction in microbial load, outside chroma ratio, inside chroma ratio and in range of springiness, gumminess and inside L ratios. The optimum ohmic pre-cooking condition was found to be a 15.26 V/cm voltage gradient with no holding time. It is concluded that application of the optimum condition in the related ohmic system offers potential for the production of high quality and safe semi-cooked meat products.
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