Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening

[EN] In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type.The authors gratefully acknowledge the financial support from the Scientific and Technological Research Council of Turkey (TUBITAK) under the project number: 214-O181.Zungur-Bastıoğlu, A.; Serdaroğlu, M.; Öztürk, B.; Nacak, B. (2018). Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1179-7. https://doi.org/10.4995/IDS2018.2018.7966OCS1179

Comparison of intracoronal bleaching methods on teeth discolored by different antibiotic pastes

Aim: To compare the bleaching efficacy of sodium perborate with different activation methods on crowns discolored by two different antibiotic pastes.Materials and Methods: Eighty‑five extracted human incisors were prepared to size #30 using ProTaper rotary instruments. After chemomechanical preparation and irrigation procedures, the specimens received triple antibiotic paste (TAP, n = 40), minocycline paste (MP, n = 40), or calcium hydroxide (n = 5, control group) and coronally sealed with temporary filling material. Spectrophotometric readings were obtained on day 0–week 4. Data were analyzed with the Mann–Whitney U‑test and Wilcoxon sign test (P < 0.05). Sodium perborate was then inserted into the pulp chambers of discolored teeth (four subgroups, n = 10) and activated by heat or ultrasonically using two different frequencies and times. Spectrophotometric readings were obtained on days 3–7. Data were analyzed by the Mann–Whitney U‑test and Kruskal–Wallis test (P > 0.05).Results: Both groups showed statistically significant coronal discoloration at each time interval (P < 0.01), but their final shades did not significantly differ between the groups (P > 0.05). Although the MP subgroups exhibited more bleaching than the TAP subgroups on days 3 and 7, the difference was not significant (P > 0.05). The bleaching results for the sodium perborate activation techniques did not significantly differ among groups (P > 0.05).Conclusions: Both antibiotic pastes induced crown discoloration that was reversible using all sodium perborate bleaching techniques.Keywords: Bleaching, minocycline, sodium perborate, spectrophotometric analysis, triple antibiotic past

Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?

PubMed ID: 31407375In the present work, it was aimed to evaluate the oxidative stress indicators and in vitro digestibility during the processing of heat-treated Turkish sausages (sucuk) manufactured using different lipid formulations. The utilization of olive oil in sausage formulations had considerable impacts on proximate composition, pH, and water activity. The increased olive oil content increased primary lipid oxidation products, whereas it decreased the secondary ones. The use of olive oil increased the total carbonyl content, while it decreased the ?-aminoadipic semialdehyde concentration. In general, pepsin, trypsin, and ?-chymotrypsin activities of the treatments were similar to each other. The heat treatment during the processing significantly increased most of the oxidation markers. Though strong correlations were recorded between specific oxidation markers, no relationship was detected between oxidation parameters and in vitro digestibility. The results indicated that the lipid formulation and processing operations had significant impact on chemical and functional properties of heat-treated fermented sausages, within the complex interrelationships between oxidation mechanisms. Practical applications: The present work pointed out the changes and correlations between specific oxidation markers and in vitro digestibility of heat-treated fermented sausages during the production procedure. Oxidation reactions that occur in both proteins and lipids could have drastic impact on overall quality; for this reason, it is of great importance to provide the data for lightening these impacts regarding the product types and production applications. Since heat-treated muscle foods are widely manufactured to meet industrial needs, the data obtained from this research would contribute to understand the effects of formulation and processing operations in the formation of oxidation products and change in digestibility, thereby to pioneer further research on this topic. © 2019 Wiley Periodicals, Inc.214?O?181The authors would like to thank The Scientific and Technical Research Council of Turkey (TÜBİTAK) for funding this study under the project number 214?O?181

Kaza ile nd:YAG lazer sonrası gelişen maküler deliğin spontan kapanması

Neodymium:yttrium aluminum garnet (Nd:YAG) lazerin yol açtığı maküler deliklerin seyri, bu tip kazaların ender olmasın- dan dolayı bilinmemektedir. Kaza ile Nd:YAG lazer hasarına bağlı maküler delik tanısı alan 47 yaşında erkek fizik uzmanı takibe alındı. Maküler deliğin boyutu azaldı ve vitre hemorajisi çekildi. Kaza ile yüksek enerjili Nd:YAG lazere maruz kalın- ması, retinada ciddi hasarlara neden olabilir. Ancak, lazere bağlı gelişen bu maküler delikler spontan kapanabilir. Lazere bağlı maküla hasarında, doğal seyri etkileyen en sık bulgular epiretinal membranın varlığı ve maküler deliğin boyutudur.The natural history of Neodymium:yttrium aluminum garnet (Nd:YAG) laser-induced macular holes remains uncertain because this type of injury is uncommon. A 47 years old male physicist with the diagnosis of macular hole induced by ac- cidental Nd:YAG laser injury was followed-up. The size of the macular hole decreased and vitreous hemorrhage resolved spontaneously. Accidental exposure to high-energy Nd:YAG laser may lead to concussive retinal damage and create a macu- lar hole. Laser-induced macular holes can resolve spontaneously. The presence of an epiretinal membrane and the size of the macular hole are the common ocular signs that seem to affect the natural course of laser-induced macular holes

Facilitation of water management in low Pt loaded PEM fuel cell by creating hydrophobic microporous layer with PTFE, FEP and PDMS polymers: Effect of polymer and carbon amounts

Microporous layers (MPLs) were prepared with different hydrophobic polymers to establish water management in polymer electrolyte membrane (PEM) fuel cells. Besides conventionally used polymers polytetrafluoroethylene (PTFE) and fluorinated ethylene propylene (FEP), two different molecular weights (MW) of polydimethylsiloxane (PDMS) polymer were used as hydrophobic materials in MPL. Membrane electrode assemblies (MEAs) having MPLs with low MW PDMS polymer exhibited the best fuel cell performance compared to the PTFE and FEP based ones. Thus it is concluded that PDMS polymer has a great potential to be used as hydrophobic material for MPL to reduce flooding phenomena in PEM fuel cell. (C) 2017 Hydrogen Energy Publications LLC. Published by Elsevier Ltd. All rights reserved

Efficacy of acupuncture in the treatment of chronic neck pain

Bu çalışmanın amacı kronik boyun ağrılı hastalarda akupunktur ve plasebo akupunkturun etkinliğini karşılaştırmaktı. Çalışma tasarımı: Prospektif, randomize kontrollü olarak yapılan çalışmaya 30 kronik boyun ağrılı hasta alındı. 15 hastaya geleneksel akupunktur, 15 hastaya yüzeyel plasebo akupunktur 20 dakika süreyle, haftada 2 seans toplam 8 seans uygulandı. Hastalar tedavi öncesi, tedavi sonrası ve tedavi bitiminden 1 ay sonra ağrı ve fonksiyonel durum yönünden Vizüel Analog Skala (VAS) ile değerlendirilerek karşılaştırıldı. Bulgular: Ağrı şiddeti yönünden hem akupunktur hem de plasebo aku- punktur grubunda tedavi öncesi-tedavi sonrası, tedavi öncesi-bir ay sonraki kontrol karşılaştırmalarında anlamlı iyileşme elde edildi. (p<0.001). Tedavi sonrası-bir ay sonraki kontrol karşılaştırmalarda ise akupunktur grubunda anlamlı farklılık saptandı (p<0.05). Plasebo aku- punktur grubunda ise anlamlı farklılık bulunmadı. Fonksiyonel kapasite yönünden karşılaştırıldığında hem akupunktur hem de plasebo aku- punktur grubunda tedavi öncesi-tedavi sonrası, tedavi öncesi-bir ay sonraki 'kontrol karşılaştırılmalarında anlamlı iyileşme elde edildi. (Aku- punktur grubunda p<0.001, Plasebo Akupunktur grubunda p<0.05). Tedavi sonrası-bir ay sonraki kontrol karşılaştırmalarında ise her iki grupta da anlamlı fark saptanmadı. Akupunktur ile plasebo akupunktur ağrı şiddeti ve fonksiyonel kapasite yönünden karşılaştırıldığında her üç karşılaştırmada da anlamlı farklılık bulunmadı. Sonuç: Çalışmamızda kronik boyun ağrısında akupunktur ve plasebo akupunkturun etkinliği arasında anlamlı farklılık bulunmadı. Bu konuda metodolojik kalitesi yüksek, geniş hasta gruplarını kapsayan randomize kontrollü çalışmalar? gereksinim vardır.Objectives: To compare the efficacy of acupuncture and placebo acupuncture in patients with mechanical chronic neck pain. Studydeslng: Thirty patients with chronic neck pain were randomiyal located into acupuncture and placebo acupuncture groups. Fifteen patients were treated with traditional acupuncture and 15 patients with placebo acupunture tor 20 minutes, twice a week of, total 8 sessions. Both groups were evaluated and compared lor pain and functional status before, at the end of treatment and &ouml;ne month after treatment. Pain and functional status were evaluated with Visual Analogue Scale (VAS). Results: Pain scores ofboth groups atbaseline and posttreatment, at baseline and &ouml;ne month after treatment showed significant difference (p&lt;0.001). Posttreatment and &ouml;ne month after treatment showed significant difference in acupunture group. VVhereas there was no significant difference in the placebo acupuncture group. The functional status scores of both acupuncture and placebo acupuncture group at baseline and posttreatment, at baseline and &ouml;ne month after treatment showed significant difference (p&lt;0.001 in acupuncture group, p&lt;0.05 in place-bo acupuncture group). Both acupuncture group and placebo group at posttreatment and one month after treatment did not show significant difference. When acupuncture group was compared with placebo acupuncture group according to pain and functional status, no significant difference was found. Conclusions: No significant difference mas found between efficacy of acupuncture and placebo acupuncture tor the treatment of chronic neck pain. Further randomized, controlled, high methodologic quality trials are needed