Effect of freezing/thawing process on salting kinetics and thermal properties of beef

In this study, changes in water activity (aw) values and moisture and salt contents of fresh or frozen/thawed beef samples were detected during the salting process. The salt diffusion coefficients (Deff) in meat samples were calculated, and changes in thermal properties of meat proteins were identified. aw values in both fresh and frozen/thawed meat samples were significantly decreasing during the salting process. Salt contents of the samples significantly increased during the salting process while moisture contents decreased significantly. The Deff value of freshly salted samples was calculated as $$1.03 \times {10^{ - 10}}{m^2}/s$$ and as $$1.54 \times {10^{ - 10}}{m^2}/s$$ for frozen/thawed samples. It was found out that the freezing/thawing process significantly increased the salt Deff value by 50% compared with that of fresh meat. From the thermal analysis of the samples, the denaturation peak temperatures decreased or were no longer observed as a result of the decrease of the moisture content and increase of the salt concentration of the tissue

Elektronik ticarette müşteri tatmini kavramının Türkiye ve Tarzanya örnekleriyle karşılaştırılması

06.03.2018 tarihli ve 30352 sayılı Resmi Gazetede yayımlanan “Yükseköğretim Kanunu İle Bazı Kanun Ve Kanun Hükmünde Kararnamelerde Değişiklik Yapılması Hakkında Kanun” ile 18.06.2018 tarihli “Lisansüstü Tezlerin Elektronik Ortamda Toplanması, Düzenlenmesi ve Erişime Açılmasına İlişkin Yönerge” gereğince tam metin erişime açılmıştır

Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations

In this research, the effects of animal fat combinations (100% beef intermuscular fat, BIF); 100% beef kidney fat, BKF; 100% sheep tail fat, STF; 50% BIF + 50% BKF; 50% BIF + 50% STF; 35% BIF + 35% BKF + 30% STF) on volatile profile and fatty acid composition as well as selected physicochemical and sensorial properties of kavurma (a traditional Turkish cooked uncured meat product) were investigated. The group containing 50% BIF + 50% BKF had higher scores than other groups in terms of overall apperance, and taste-odor. The use of STF had a negative effect on sensory parameters. The lowest and the highest saturated fatty acid ratio were determined in the group with 100% STF and the group with 100% BKF, respectively. Among volatile compounds identified, aldehydes were the mostly found chemical group and hexanal was determined as major compound in all groups. As a result, the use of sheep tail fat increased unsaturated fatty acid ratio but negatively affected sensory properties of kavurma

Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate

This study aimed to investigate the effects of autochthonous starter cultures (spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xylosus GM92) isolated from sucuk (a traditional Turkish dry fermented sausage), the use of sheep tail fat (beef fat-control, sheep tail fat and beef fat + sheep tail fat) and the ripening rate (slow or fast) on the microbiological, physicochemical and sensorial changes during the ripening of sucuk. L. plantarum GM77 as a monoculture or mixed culture with S. xylosus GM92 exhibited good growth during fermentation and following days of ripening. S. xylosus GM92 remained at the inoculation level of 106 CFU/g. L. plantarum GM77 as a monoculture inhibited the growth of spontaneous Micrococcus/Staphylococcus in both the slow and fast ripening conditions. In the presence of L. plantarum GM77, the pH value decreased under 5.0 after the first three days of fermentation. The fast ripening yielded a lower mean aw and TBARS values compared to the slow ripening. Regarding TBARS value, the lowest mean value was determined in the presence of L. plantarum GM77 + S. xylosus GM92. The use of sheep tail fat caused an increase in TBARS; the highest mean value was determined in sucuk prepared with only sheep tail fat. The groups with L. plantarum GM77 yielded a higher mean L* value, while the highest a* value was determined in the group with L. plantarum GM77 + S. xylosus GM92. In addition, fast ripening caused an increase in the a* value. The L*, a* and b* values were not affected by the use of sheep tail fat. L. plantarum GM77 + S. xylosus GM92 groups demonstrated the best results in terms of general acceptability in both slow and fast ripening

Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

AbstractThe study aimed to determine the effects of using mechanically deboned chicken meat (MDCM) on the quality of bologna-type chicken sausage and chicken frankfurters. Sausages were formulated with control (0%), 20, 40, 60, 80 and 100% MDCM replacing the chicken breast meat as raw material. The use of MDCM caused an increase in pH value of both sausage types. The use of MDCM up to 20% had no significant effect on TBARS value, while 40% MDCM and higher levels caused an increase in TBARS value. L* value of sausages was affected by MDCM. MDCM had no significant effect on a* value in bologna-type sausage, however, it increased a* value in frankfurters. A dispersion between the MDCM level and the textural properties in sausage types was determined by PCA, and the 20% MDCM group showed the closest relationship to control group in PCA. The results of heatmap of textural parameters showed that the use of more than 20% MDCM was not possible in bologna type sausage, although frankfurters were the same main cluster except 100% MDCM group. [Figure: see text

Yakın Ve Uzak Fay Yer Hareketi Etkisindeki Asma Köprülerin Yapısal Davranışlarının Belirlenmesi

Konferans Bildirisi -- Teorik ve Uygulamalı Mekanik Türk Milli Komitesi, 2011Conference Paper -- Theoretical and Applied Mechanical Turkish National Committee, 2011Bu çalışmada, yakın ve uzak fay yer hareketi etkisinde bulunan asma köprülerin yapısal davranışlarının belirlenmesi amaçlanmıştır. Çalışmada örnek olarak, Ülkemizde bulunan iki asma köprüden biri olan Boğaziçi Köprüsü örnek olarak seçilmiştir. Köprünün sonlu eleman modeli proje verileri dikkate alınarak SAP2000 programında oluşturulmuş, analizlerde geometrik olarak lineer olmama durumu dikkate alınmıştır. Köprünün yapısal davranışının belirlenmesinde, 1999 yılında meydana gelen Kocaeli ve Chi-Chi depremlerinin aynı maksimum ivmeye ve yakın-uzakfay özelliklerine sahip ivme kayıtları kullanılmıştır. Analizler sonucunda, tabliye uzunluğu ve kule yüksekliği boyunca yerdeğiştirmeler ve kesit tesirleri elde edilmiş, elde edilen değerler karşılaştırmalı olarak irdelenmiştir. Çalışmadan, yakın fay yer hareketinin yerdeğiştirme ve kesit tesirlerinde uzakfay yer hareketine oranla dahafazla etkili olduğu görülmüştür