Ahmet H . Dinçoğlu
Mehmet Akif Ersoy University, Nutrition and Dietetics, Faculty Member
- I am associate professor in Department of Nutrition and Dietetics, Health Sciences Faculty, Behmet Akif Ersoy Univers... moreI am associate professor in Department of Nutrition and Dietetics, Health Sciences Faculty, Behmet Akif Ersoy University. Previously, I worked at Fırat University (1996-2003) and Harran University (2003-2013), Faculty of Veterinary Medicine, Department of Food Hygiene and Technology.edit
Research Interests:
Research Interests:
Introduction: Fermented sausage is the food that has the largest share in consumption among other fermented meat products in Turkey. Although it is difficult to achieve the production standard in fermented sausage production, it is... more
Introduction: Fermented sausage is the food that has the largest share in consumption among other fermented meat products in Turkey. Although it is difficult to achieve the production standard in fermented sausage production, it is necessary not to exceed the legally determined reference values for quality production. Determining and controlling quality parameters in macro and micronutrients in the composition of fermented sausage, compliance with production standards, storage conditions, etc. has become a necessity. Purpose: It is aimed to determine whether there is adulteration and imitation in the production of fermented sausages, to determine the structural defects during and after production, to evaluate their compliance with legal regulations and their nutritional quality. Study Design: The study was mainly designed on the determination of hydroxyproline amounts with a High-Performance Liquid Chromatography device. Study Place and Duration: The samples used in the study were c...
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Research Interests:
Escherichia coli O157:H71982’den beri dunyanin bircok ulkesinde onemli bir halk sagligi problemi olmustur. Bu nedenle, bu calisma Turkiye’nin guneyinde yer alan Şanliurfa bolgesindeki cesitli marketlerden toplanan tavuk eti orneklerinde... more
Escherichia coli O157:H71982’den beri dunyanin bircok ulkesinde onemli bir halk sagligi problemi olmustur. Bu nedenle, bu calisma Turkiye’nin guneyinde yer alan Şanliurfa bolgesindeki cesitli marketlerden toplanan tavuk eti orneklerinde E. coli O157:H7’nin varligini arastirmak amaciyla yapildi. Bu amacla, 2005 Eylul ile 2006 Şubat doneminde toplanan 155 adet tavuk eti ornegi analiz edildi. Zenginlestirme isleminden sonra ornekler Cefixime Tellurite Supplement iceren Sorbitol Mac Conkey Agara aktarildi. Daha sonra supheli koloniler E. coli O157:H7’nin identifikasyonu icin materyal ve metot kisminda belirtildigi gibi analiz edildi. Toplam 155 ornegin 9’unda (%5.81) E. coli O157 ve 3’unde (%1.94) E. coli O157:H7 tespit edildi. Bu sonuclar, bu bolgedeki tavuk etlerinin bu patojenle kontaminasyonunu onlemek icin kontrol onlemlerinin artirilmasi gerektigini gosterdi. Bildigimiz kadariyla, elde ettigimiz sonuclar Turkiye’nin guney bolgesindeki tavuk eti orneklerinden E. coli O157:H7’nin iz...
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Research Interests:
Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is -becoming increasingly important because of its nutritional and functional... more
Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is -becoming increasingly important because of its nutritional and functional properties and it is described as “the seed of the 21st century” and “new gold and super nutrient”. Background: In this review, general characteristics, nutritional composition, fields of usage, effects on health and importance in human nutrition of the chia seed have been evaluated. Conclusion: This seed is shown as an important source of dietary fiber (soluble and insoluble), omega- 3 fatty acids, proteins, bioactive and polyphenolic compounds. It also has many physicochemical and functional properties that make it more suitable for the food industry. Chia seed is a good thickener, gel forming and chelating agent, foam enhancer, emulsifier, suspending agent and rehydration factor. Foods such as frozen products, bakery products, beverages, sweets, ...
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Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
In the present study, fresh fillets of mirror carp, a type of carp common in Keban dam lake, were subjected to 10 or 15% salt (NaCl) followed by 0% (control), 1 or 5% potassium sorbate (wv -1 ) treatments prior to vacuum-packaged storage... more
In the present study, fresh fillets of mirror carp, a type of carp common in Keban dam lake, were subjected to 10 or 15% salt (NaCl) followed by 0% (control), 1 or 5% potassium sorbate (wv -1 ) treatments prior to vacuum-packaged storage at 4°C. The samples were analyzed ...
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Medicinal use of phytochemicals dates back to ancient times. Following that, in the 1980s those phytochemicals because of their chemical composition were used to produce new functional foods with added health benefits. Based on their... more
Medicinal use of phytochemicals dates back to ancient times. Following that, in the 1980s those phytochemicals because of their chemical composition were used to produce new functional foods with added health benefits. Based on their positive effects, nowdays phytochemicals are integrated into the composition of various food products such as whey. This study aimed to develop a functional beverage using probiotics, inulin and rose oil (0.5%, 1% and 2%) and to reveal their effects on some quality properties of the product during 28 days of storage. Lactobacillus acidophilus simultaneously with Bifidobacterium animalis were inoculated into reconstituted whey and inulin was added to enhance their growth and survival in the gastrointestinal tract. Beverage containing 0.5% rose oil (group D) was the most preferred and at the 28th day of storage contained 8.70 log10 cfu/ml, which is essential for a product to have probiotic properties. Microbiological evaluations including rose oil sample showed the absence of coliform in all the samples, while total mesophilic aerobic, yeast and mould counts showed no significant differences related to rose oil during storage period. Groups C, D, E and F had low pH values while group E exhibited the highest acidity level with its highest value (1.6% LA) at the 21st day. For the most part of storage period, group C had the highest levels of total solids while groups D, E and F had higher amounts of protein. Through storage duration, in all groups (except group B) the levels of ash, total solids and protein decreased.
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This study was carried out to investigate the appropriateness of carp (Cyprinus carpio L.) meat in the making of fermented sausage. Carp were obtained from Keban Dam Lake. Four groups of sausages were produced. The first group was made... more
This study was carried out to investigate the appropriateness of carp (Cyprinus carpio L.) meat in the making of fermented sausage. Carp were obtained from Keban Dam Lake. Four groups of sausages were produced. The first group was made from carp meat alone, the second from mixtures of 67% carp meat and 33% red meat, the third from mixture of 50% carp meat and 50% red meat and the fourth from mixtures of 33% carp meat and 67% red meat. Samples of sausage were analysed for sensory properties, and microbiological and chemical characteristics on day 1 of production and days 7, 15 and 30 of ripening. In sensory analyses, it was observed that the quality of sausage during conservation was medium on days 1 and 7 in group I. The same group was found to be of good quality on days 15 and 30. Group II was of good quality during all periods. Group III was of medium quality on day 1 but good on other days. On the other hand, on days 1 and 7 group IV was of medium quality and on days 15 and 30 of...
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In this study chicken body parts (leg, neck, wing, breast) and samples of water for washing carcasses, obtained from a slaughterhouse in Elazig, were investigated in terms of listeria species. 20 samples were examined from each body part... more
In this study chicken body parts (leg, neck, wing, breast) and samples of water for washing carcasses, obtained from a slaughterhouse in Elazig, were investigated in terms of listeria species. 20 samples were examined from each body part and carcass the water. L. monocytogenes, L. innocua and L. welshimeri were determined in 2, 7 and 4 leg samples; in 1, 3 and 5 wing samples and in 2, 5 and 4 water samples respectively. Only L. innocua was observed in 3 breast samples. L. monocytogenes and L. innocua were found in 3 and 2 leg samples respectively. In conclusion, it can be emphasized that the hygiene in the slaughterhouse was not adequate and that the personnel concerned with hygiene have to be educated.
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This study was conducted to determine the the AFM1 levels of Turkish white and kashar cheese purchased from different markets and sellers in Izmit province. AFM1 was determined by ELISA technique in total of 185 cheese samples including... more
This study was conducted to determine the the AFM1 levels of Turkish white and kashar cheese purchased from different markets and sellers in Izmit province. AFM1 was determined by ELISA technique in total of 185 cheese samples including 102 Turkish white and 83 kashar cheese. The aflatoxin clearance was carried out with r-biofarm Rida®Aflatoxin (Art.No. R5001/R5002) immunoaffinity column, AFM1 analyses were performed with r- biofarm Rida®Aflatoxin M1 test kits (Art.No 1101). Of the total of 185 cheese samples, 123 (66.5%) were found AFM1 positive. 75 (73.5%) of positive samples were white cheese samples while 48 (%57.8) of which were kashar cheese. The mean AFM1 levels were 189.47 ng/kg and 229.79 ng/kg for white and kashar cheese respectively. 16 samples belonging to each of white and kashar cheese, exceeded the corresponding maximum permissible limit (250 ng/kg) laid down in Turkish Food Codex.
Medicinal use of phytochemicals dates back to ancient times. Following that, in the 1980s those phytochemicals because of their chemical composition were used to produce new functional foods with added health benefits. Based on their... more
Medicinal use of phytochemicals dates back to ancient times. Following that, in the 1980s those phytochemicals because of their chemical composition were used to produce new functional foods with added health benefits. Based on their positive effects, nowdays phytochemicals
are integrated into the composition of various food products such as whey. This study aimed to develop a functional beverage using probiotics, inulin and rose oil (0.5%, 1% and 2%) and to reveal their effects on some quality properties of the product during 28 days of storage. Lactobacillus acidophilus simultaneously with Bifidobacterium
animalis were inoculated into reconstituted whey and inulin was added to enhance their growth and survival in the gastrointestinal tract. Beverage containing 0.5% rose oil (group D) was the most preferred and at the 28th day of storage contained 8.70 log10 cfu/ml, which is essential for a product to have probiotic properties. Microbiological evaluations including rose oil sample showed the absence of coliform in all the samples, while total mesophilic aerobic, yeast and mould counts showed no significant differences related to rose oil during storage period. Groups C, D, E and F had low pH values while group E exhibited the highest acidity level with its highest value (1.6% LA) at the 21st day. For the most part of storage period, group C had the highest levels of total solids while groups D, E and F had higher amounts of protein. Through storage duration, in all groups (except group B) the levels of ash, total solids and protein decreased.
are integrated into the composition of various food products such as whey. This study aimed to develop a functional beverage using probiotics, inulin and rose oil (0.5%, 1% and 2%) and to reveal their effects on some quality properties of the product during 28 days of storage. Lactobacillus acidophilus simultaneously with Bifidobacterium
animalis were inoculated into reconstituted whey and inulin was added to enhance their growth and survival in the gastrointestinal tract. Beverage containing 0.5% rose oil (group D) was the most preferred and at the 28th day of storage contained 8.70 log10 cfu/ml, which is essential for a product to have probiotic properties. Microbiological evaluations including rose oil sample showed the absence of coliform in all the samples, while total mesophilic aerobic, yeast and mould counts showed no significant differences related to rose oil during storage period. Groups C, D, E and F had low pH values while group E exhibited the highest acidity level with its highest value (1.6% LA) at the 21st day. For the most part of storage period, group C had the highest levels of total solids while groups D, E and F had higher amounts of protein. Through storage duration, in all groups (except group B) the levels of ash, total solids and protein decreased.
Research Interests:
Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is-becoming increasingly important because of its nutritional and functional... more
Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is-becoming increasingly important because of its nutritional and functional properties and it is described as "the seed of the 21st century" and "new gold and super nutrient". Objective: In this review, general characteristics, nutritional composition, fields of usage, effects on health and importance in human nutrition of the chia seed have been evaluated. Conclusion: This seed is shown as an important source of dietary fiber (soluble and insoluble), ome-ga-3 fatty acids, proteins, bioactive and polyphenolic compounds. It also has many physicochemical and functional properties that make it more suitable for the food industry. Chia seed is a good thicken-er, gel forming and chelating agent, foam enhancer, emulsifier, suspending agent and rehydration factor. Foods such as frozen products, bakery products, beverages, sweets, pasta, and sausages can be enriched with seeds and chia oil can be used as fat replacer for these products. Some studies have shown that consumption of the seed is beneficial for health problems such as dyslipidemia, inflammation, cardiovascular diseases and insulin resistance. However, the results of studies demonstrating the effect of the seeds on diseases have been controversial and many of the studies on this subject are animal studies. There is a need for further studies to reveal the effects of chia seed on human health and its importance in the food industry.
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Research Interests:
Research Interests:
Bovine Spongiform Encephalopathy (BSE) is a virulent disease which may infect by affecting the central nervous system (CNS) tissues in cattle and causes degeneration in nerves. Central nervous system tissues such as brain and spinal cord... more
Bovine Spongiform Encephalopathy (BSE) is a virulent disease which may infect by affecting the central nervous system (CNS) tissues in cattle and causes degeneration in nerves. Central nervous system tissues such as brain and spinal cord which are classified as specified risk materials (SRMs) are regarded to be main source of infection. The contamination of the meat with the specific risk materials (SRMs) can occur in phases of slaughter, fragmentation of carcass and processing. This study was conducted in order to investigate the existence of CNS tissues in raw meat ball (cig kofte) which is commonly consumed in
the Southeastern Region of Turkey, particularly in Şanlıurfa. For this purpose, 145 samples of raw meat ball were tested. The enzyme-linked immunosorbent assay (ELISA) kits (Ridascreen risk material 10/5, R-biofarm GmbH) which determine glial fibrillary acidic protein (GFAP) as determinant were used. As a result of the analyses, positivity was detected in 21 of totally 145 samples of raw meat ball (14.48%). 6 (4.14%) of the samples gave low level of positivity (≥ 0.1 standard absorbance), 10 (6.90%) gave medium level of positivity (>0.2 standard absorbance) and 5 (3.45%) gave high level of positivity (≥0.5 standard
absorbance). As a consequence, meats are contaminated in any phase of both slaughter and meat production even if accidentally. Regarding this matter, necessary measures should be taken and hygiene rules should be applied.
the Southeastern Region of Turkey, particularly in Şanlıurfa. For this purpose, 145 samples of raw meat ball were tested. The enzyme-linked immunosorbent assay (ELISA) kits (Ridascreen risk material 10/5, R-biofarm GmbH) which determine glial fibrillary acidic protein (GFAP) as determinant were used. As a result of the analyses, positivity was detected in 21 of totally 145 samples of raw meat ball (14.48%). 6 (4.14%) of the samples gave low level of positivity (≥ 0.1 standard absorbance), 10 (6.90%) gave medium level of positivity (>0.2 standard absorbance) and 5 (3.45%) gave high level of positivity (≥0.5 standard
absorbance). As a consequence, meats are contaminated in any phase of both slaughter and meat production even if accidentally. Regarding this matter, necessary measures should be taken and hygiene rules should be applied.
Research Interests:
This study was conducted to investigate the levels of selenium and zinc levels in water samples obtained from 50 wellslocated in Sanliurfa and districts. Selenium and zinc levels in the water samples were analysed by Inductively Coupled... more
This study was conducted to investigate the levels of selenium and zinc levels in water samples obtained from 50 wellslocated in Sanliurfa and districts. Selenium and zinc levels in the water samples were analysed by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). Analyses of well water revealed that 54% of samples had higher selenium levels (>10 μg/l) and 44% of samples had higher zinc levels (>200 μg/l) than the legal limits determined by regulations. In conclusion, it is determined that amounts of selenium and zinc in some of the well water samples obtained from Sanliurfa and around can be
harmfull for health.
harmfull for health.