This study aimed to determine the changes in quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during cold storage (4±1 °C). Saturated fatty acids, monounsaturated polyunsaturated acids dominant fish were found be palmitic acid, oleic linoleic respectively. pH values fluctuated samples. It was determined total volatile basic nitro...

The aim of the present study was to investigate effectiveness UV-C treatment using a modified reactor based on Dean vortex flow. Parameters taken into account were total aerobic bacteria count and yeast mould counts, antioxidant capacity, phenolic content, 5-HMF furan formation sensory attributes. A with 68.75 mJ/cm2 led 2.21-log CFU/ml 1.13-log reduction TMAB YM count, respectively. DPPH radic...

This study investigates the effects of Hesperidin added to quail ration at different rates on some microbiological and physicochemical, lipid peroxidation, profiles in thigh meat. The current had a duration 35 days used Pharaoh quails (Coturnix Pharaoh). grouping was done three treatment groups: Control, HES500, HES1000 (each group divided into five subgroups), 0, 500, 1000 mg/kg basal diet gro...

Çamur cheese is a traditional fermented dairy product produced in the Tire district of İzmir, Turkey. In this study, microbiological quality samples purchased from local markets was determined. The cheeses with and without addition Bifidobacterium animalis ssp. lactis were laboratory. All (PC), lab-produced (LPC) lab-produced-functional (LPFC) stored at 4°C for 30 days which then analyzed perio...

Bu araştırmada, bazı katkı maddeleri (Türk kahvesi, kakao ve propolis) ile yumurta tozu üretimi araştırılmıştır. Yumurtalar ayrı Türk kahvesi (%1) muamele edildikten sonra %0.5 %1 seviyelerinde propolis karıştırılmıştır. Örnekler dondurularak kurutulduktan polietilen poşetlere konularak oda sıcaklığında (25°C) 14 gün depo edilmiştir. Depolamanın 0., 7. 14. günlerinde nem (%), renk, pH, mezofili...

In this study, microbiological, sensory and color changes in vacuum-packed meagre fillets treated with aqueous ozone for different periods of time were investigated. Meagre 15 (O-15) 30 (O-30) minutes stored at +2 °C 12 days. Control group (C) was not after vacuum packaging. For microbiological changes, Total Mesophilic Aerobic Bacteria (TMAB), Pseudomonas sp. , Lactic Acid (LAB) Psychrophilic ...

Pastirma is a traditional dry-cured meat product of Turkey, produced from whole beef or muscles water buffalo. Studies on the microbial diversity pastirma generally focus final product. In this study, we aimed to determine lactic acid bacteria (LAB) dynamics during production process. Samples were obtained commercial producer at four different stages (after curing, after first drying, before çe...

During traditional hardaliye production by fermentation from grape juice, mustard seeds are insufficient to inhibit yeast activities and alcohol formation. Chemical preservatives used for the of standard quality in industrial production. Today, consumers prefer natural products that do not contain chemical additives. For this reason, study, considering different techniques should be tried order...