Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties

Transglutaminaz enzimi katılarak işlenmiş gıdaların, başta tekstür olmak üzere çeşitli kalite özelliklerinde gelişmeler olduğu farklı kaynaklarda belirtilmektedir. Bu çalışmada, tavuk göğüs etinden köfte üretimi yapılmıştır. Yapılan köfteler biri kontrol olmak üzere üç gruba ayrılmıştır. 1. grup kontrol grubu olup, enzim kullanılmamıştır. 2. grup köftelerde %0.5, 3. grup köftelerde ise %1 enzim ilavesi yapılmıştır. Bu köftelerin fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesi amacıyla analizler yürütülmüştür. Bulgulara göre, enzim ilave edilen ve edilmeyen köftelerde kül, yağ, protein miktarı, renk özellikleri (L, a, b değerleri) ve duyusal açıdan farklılık olmadığı (P>0.05); %1 enzim ilavesi yapılan köftelerde, diğer köftelere göre kurumadde miktarının yükseldiği (P0.05). However, dry matter content of the 1% enzyme treated samples was significantly (P<0.05) higher than the control and 0.5% transglutaminase treated samples. On the other hand, the pH of enzyme treated patties was found to be lower than the control samples. In addition, the transglutaminase treatments were significantly (P<0.05) effective in reducing the cooking loss and significantly improved the textural properties of the chicken breast patties (P<0.01)

Evaluation of Survival of Salmonella Typhimurium in Homemade Kefir

Kefir is a fermented probiotic dairy product which is fondly consumed with its peculiar, pleasant taste. However, like all dairy products, kefir may also constitute a risk for pathogenic microorganisms, which is particularly associated with its relatively long fermentation period that requires numerous processing steps. The objective of this study was to investigate the putative growth and risk status of Salmonella during the production and shelf life of kefir. For this purpose, kefir samples prepared with Salmonella reference culture-spiked milk, were divided into two groups; one was fermented at cold temperatures while the other was left to fermentation at ambient temperature. Salmonella enumeration and pH measurements of each group was performed at every 24 hours for six days. According to data obtained, Salmonella count has increased to 5.60 log cfu/ml on the first day of incubation at ambient temperature, which then started to decrease with ongoing fermentation. However, the bacteria was still present at the 6th day. Bacterial count of refrigerated kefir did not exhibit a sudden logarithmic rise, reaching its highest value at 2.87 log cfu/ml level and did not reveal a marked drop in comparison to the initial count, which instead sustained at 1.98 log cfu/ml level and thus bacteria survived until the end of the determined shelf life

Presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and Nitrate-Nitrite Residue Levels in Turkish Traditional Fermented Meat Products (Sucuk and Pastirma)

WOS: 000374311900011Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dry fermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method for FMPs used for prolonging shelf life. As well as additives such as nitrate and nitrite are used to obtain the desired colour and flavour, also inhibit the mentioned bacteria. Despite the advantages of the curing agents, FMPs may pose a risk for human health via uncontrolled (out of limits) usage. The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 and nitrate-nitrite contents in 132 sucuk and 66 pastirma samples collected from producers and retailers in Istanbul, Adapazari, Afyon and Kayseri. Salmonella spp. and L. monocytogenes were detected 2.52% and 2.02% in all samples, respectively. All samples were negative for E. coli O157. The nitrate level of sucuk and pastirma samples were found was in the acceptable range. Only, 5 of sucuk samples exceeded the nitrite limit value. The results indicate that meat products may be contaminated with pathogens and nitrosamines can be present in meat products. Furthermore, the essential precautions should be taken to apply sanitation procedure and improve the quality of production technology.University of Istanbul [49382]This work was financially supported by the Research Fund of the University of Istanbul (Project number: 49382

LEVELS OF ARSENIC, BORON, NICKEL, SILICIUM, CADMIUM, LEAD AND ALUMINIUM IN CATTLE (LIVER) AND CHICKEN (LIVER AND HEART) OFFALS RETAILED IN TURKEY

The presented study was conducted in an attempt to assess the levels of essential heavy metals (nickel), non-essential heavy metals (arsenic, cadmium, lead and aluminium) and trace elements (boron and silicium) in calf (liver) and chicken (liver and heart) offal collected from butchers and miscellaneous sales points in Istanbul, Turkey. Heavy metals and trace elements were determined by means of standard method of Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES). A total of 42 samples consisting of 19 calf livers, 12 chicken livers and 11 chicken hearts were analyzed. Mean element levels (mu g/g wet weight) in calf livers, chicken livers and chicken hearts, respectively were as follows: Arsenic (As): 0.315 +/- 0.228, 0.217 +/- 0.159, 0.287 +/- 0.152; Boron (B): 109.274 +/- 51.688, 84.610 +/- 29.616, 85.389 +/- 24.623; Nickel (Ni): 1.415 +/- 0.735, 1.095 +/- 0.471, 1.126 +/- 0.392; Silicium (Si): 9.057 +/- 6.148, 4.900 +/- 2.135, 5.228 +/- 2.546; Cadmium (Cd): 0.053 +/- 0.039, 0.018 +/- 0.007, 0.013 +/- 0.004; Lead (Pb): 0.113 +/- 0.083, 0.038 +/- 0.027, 0.061 +/- 0.045; Aluminium (Al): 8.11 +/- 6.176, 4.090 +/- 1.470, 4.907 +/- 1.606. Calf livers were found to have the highest values in terms of mean element concentrations. Minimum and maximum levels (mu g/g wet weight) of the elements assessed in all sample groups were as follows: Arsenic: 0.000-0.720; Boron: 22.532-230.887; Nickel: 0.068-2.896; Silicium: 0.000-25.119; Cadmium: 0.006-0.156; Lead: 0.000-0.296; Aluminium: 1.262-28.136. According to the findings, it was concluded that lead and cadmium levels in calf and chicken edible offal did not exceed the maximum permissible limits established in Turkish Food Codex

The REM-sleep-related characteristics of narcolepsy: a nation-wide multicenter study in Turkey, the REMCON study

Introduction: Narcolepsy type 1 (NT1) is caused by hypocretin deficiency, the pathophysiology of narcolepsy type 2 (NT2) has not been delineated. Except for the hypocretin deficiency and cataplexy, all clinical and laboratory features used in the diagnosis of NT2 are identical to those used for NT1. The aim of this study was to assess the rapid eye movement (REM) sleep-related characteristics in the patients with narcolepsy; the characteristics of REM sleep in polysomnography (PSG) and multiple sleep latency test (MSLT) recordings, the quantification of REM sleep without atonia (RSWA) and atonia index, and the analysis of rapid eye movements (REMs) during REM sleep