Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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  • Article
    Citation - WoS: 4
    Citation - Scopus: 4
    The Volatile Compounds, Free Fatty Acid Composition and Microbiological Properties of Sepet Cheese Packaged With Different Modified Atmosphere Conditions
    (Kafkas Üniversitesi, 2017) Akpınar, Aslı; Yerlikaya, Oktay; Kınık, Özer; Kahraman, Cihan; Korel, Figen; Uysal, Harun Raşit
    The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sepet cheeses were analyzed on 1., 45., 90. and 180. day of the storage period at +4°C. In packaking of cheese, three different modified atmosphere packaging conditions were tried. These cheeses were packaged into polystyrene packages that include 100% N2 (N), 80% N2 + 20% CO2 (NC), 100% CO2 (C). In accordance with volatile compounds of sepet cheese samples, it was shown that control cheese sample was different from MAP samples in terms of aroma fractions. MAP samples showed variability in preservation of aroma fractions. When fatty acid composition during the storage period was researched, it was found that there was a significant difference in all samples. When microbiological properties were investigated statistically, it was determined that there was not a significant difference in samples during storage. In general, it could be said that sepet cheeses that were packaged in different modified conditions protected their specialities better.
  • Article
    Citation - WoS: 1
    Citation - Scopus: 1
    Prevalence of Salmonella in Edible Offal in Afyonkarahisar Province, Turkey
    (Kafkas Üniversitesi, 2012) Akkaya, Levent; Atabay, Halil İbrahim; Gök, Veli; Yaman, Hilmi
    In this study, the prevalence of Salmonella sp. was examined using a total of 205 edible bovine offal samples collected from different abattoirs (n=105) and butcheries (n=100) by immunomagnetic separation (IMS) method. The isolation rate of Salmonella was found to be 8.57%, 5.71% and 5.71% for the liver, kidney and tripe samples collected from the abattoir, respectively. Of the offal samples obtained from the butcheries, the detection rate of Salmonella sp. was 16% in the liver and 4% in the kidney, tripe and brain samples. Overall, it was found that 8.29% of all the offal samples obtained from the abattoirs and butcheries were determined to be contaminated with Salmonella sp. The results of this study shows that edible offal are cross-contaminated by Salmonella sp. at the abattoirs and retail sale points until they reach to the consumer. It is recommended that adequate hygienic and sanitary measures be taken in these kind of places in order to protect public health.