Browsing by Author "Kaban G."

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Effects of different internal temperature applications on quality properties of heat-treated sucuk during production
(2020-06-01) Armutcu Ü.; Hazar F.Y.; Yılmaz Oral Z.F.; Kaban G.; Kaya M.
This study was carried out to determine the effects of different internal temperature (60°C and 68°C) applications on physicochemical and microbiological properties of heat-treated sucuk as well as on volatile compounds and textural properties. Pediococcus acidilactici S147 strain was used as starter culture. Samples taken during the production stages was analyzed. Analysis of volatile compound profile and instrumental texture properties were carried out in the final product. The production stage factor had a significant effect on of pH, aw, TBARS, lactic acid bacteria, a* and b* values at p <.01 level. This factor also had an effect on L* value at p <.05 level. Lactic acid bacteria count and pH value have also been affected from internal temperature application. In contrast, different internal temperature applications did not have very significant effects on volatile compound profile (except acetic acid). About 68°C internal temperature application increased resilience, springiness, and chewiness of samples. Practical applications: Heat-treated sucuk is a semi-dry fermented sausage. It is produced by applying three main processes: a short fermentation, heat treatment, and drying. In this study, effects of two different internal temperature applications (60°C and 68°C) on heat-reated sucuk are investigated. According to the results of the research, lactic acid bacteria count decreases significantly when internal temperature is increased to 68°C from 60°C. No significant differences in terms of color is observed. Application of an internal temperature of 68°C increases resilience, springiness, and chewiness values. However, desired properties can generally be provided at both temperatures.
Microbiological properties and volatile compounds of salted-dried goose
(2020-04-01) Kaban G.; Kızılkaya P.; Börekçi B.S.; Hazar F.Y.; Kabil E.; Kaya M.
Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and volatile compounds. Lactic acid bacteria and Micrococcus-Staphylococcus bacteria constituted a significant part of microbiota in both leg and breast samples. The Enterobacteriaceae count was below the detectable level (<2 log cfu g-1) in 60% of the leg samples and in 47% of the breast samples. The yeast–mold count was less than 5 log cfu g-1 in 80% of both leg and breast samples. Many volatile compounds belonging to different chemical groups, including aldehydes, aliphatic and aromatic hydrocarbons, esters, alcohols, terpenes, ketones, sulfur compounds, and furans, were identified from samples. The breast samples showed a higher mean amount of hexanal than the leg samples. No significant difference was found between the breast and leg samples in terms of ketones and sulfur compounds. It was also determined that a considerable part of volatile compounds is formed by lipid oxidation.
The effects of transglutaminase on the qualitative properties of different pastırma types
(2021-06-01) Hazar F.Y.; Kaban G.; Kaya M.
The aim of the study was to determine the effect of microbial transglutaminase enzyme (MTgase) on the volatile compound (VC) profile, free amino acid (FAA) composition, maximum cutting force and aw of pastırma types (sırt, kuşgömü, şekerpare, kürek, and bohça). In addition, changes in pH, TBARS and instrumental color values during cold storage under MAP (70% N2 + 30% CO2) were examined for 6 months. Transglutaminase caused a decrease in the level of VCs. These treatment had a significant effect on FAA composition. VCs and FAA were affected by pastırma type factor. MTgase increased the maximum cutting force. The effect of transglutaminase on the pH was depends of pastırma types. Four pastırma types (sırt, kuşgömü, kürek and bohça) without MTgase showed higher TBARS value than with MTgase. As storage time progressed, L* and a* values decreased depending on pastırma types. In all pastırma types pH ranged between 5.61 and 5.72 during cold storage under MAP condition.