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Uysal, İlke
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03.08. Department of Food Engineering
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Current Staff
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Sustainable Development Goals
1NO POVERTY
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2ZERO HUNGER
1
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3GOOD HEALTH AND WELL-BEING
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4QUALITY EDUCATION
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5GENDER EQUALITY
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6CLEAN WATER AND SANITATION
1
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7AFFORDABLE AND CLEAN ENERGY
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8DECENT WORK AND ECONOMIC GROWTH
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
1
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10REDUCED INEQUALITIES
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11SUSTAINABLE CITIES AND COMMUNITIES
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
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13CLIMATE ACTION
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14LIFE BELOW WATER
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15LIFE ON LAND
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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17PARTNERSHIPS FOR THE GOALS
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Scholarly Output
2
Articles
1
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1634/774
Supervised MSc Theses
1
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0
WoS Citation Count
34
Scopus Citation Count
36
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0
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1
WoS Citations per Publication
17.00
Scopus Citations per Publication
18.00
Open Access Source
2
Supervised Theses
1
| Journal | Count |
|---|---|
| Poultry Science | 1 |
Current Page: 1 / 1
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Now showing 1 - 2 of 2
Master Thesis Development of Lysozy Incorporated Antimicrobial Zein Films and Evaluation of Their Effectson Quality of Cold Stored Burgers(Izmir Institute of Technology, 2008) Uysal, İlke; Korel, Figen; Uysal, İlke; Korel, Figen; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyIn this study antimicrobial edible food packaging films were obtained by incorporation of hydrophilic partially purified lysozyme into hydrophobic zein films.The antimicrobial enzyme was incorporated into films by homogenization or stirring methods to increase its distribution in the films and to modify the film structure. The soluble and bound lysozyme activities of different zein films, as well as antimicrobial activity of films on different bacteria including Bacillus amyloliqufaciens, Listeria innocua, Eschericia coli, Pseudomanas fluorescens, Escherichia coli O157:H7, Salmonella typhimurium and Staphylococcus aureus and on cold stored burgers were tested. The lysozyme was combined with disodium EDTA to increase sensitivity of G(-) bacteria to enzymatic action. The films obtained by incorporation of 175 to 700 .g/cm2 lysozyme with stirring or homogenization methods showed good antimicrobial activity on most of the tested bacteria, except S. aureus. In general, due to their higher free soluble lysozyme content, the zein films incorporated with lysozyme by the stirring method gave higher antimicrobial activity on tested bacteria than films obtained by the homogenization method. However, the homogenization method caused better distribution of resulting antimicrobial activity in films than the stirring method. The films incorporated with 700 .g/cm2 lysozyme and 300 .g/cm2 disodium EDTA and prepared by stirring or homogenization method successfully suppressed the total viable counts and total coliform counts of cold stored turkey and beef burgers. The films also effectively reduced the oxidative changes in beef burgers during cold storage, but they showed no beneficial effects on beef color and sensory properties.Article Citation - WoS: 34Citation - Scopus: 36Acclimation To Heat During Incubation. 2. Embryo Composition and Residual Egg Yolk Sac Fatty Acid Profiles in Chicks(Elsevier, 2008) Yalçın, S.; Uysal, İlke; Bruggeman, V.; Babacanoglu, E.; Uysal, İlke; Buyse, J.; Decuypere, E.; Siegel, P. B.; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe aim of the research was to evaluate embryo composition and changes in egg yolk fatty acid composition during embryonic development as a function of incubation temperature and age of breeders. Eggs obtained from a common breeder stock at 3 ages: 32 (younger), 42 (mid age), and 65 (older) wk were divided into 2 groups and placed into 2 incubators: the control and the second where eggs were heat-acclimated (HA) at 38.5°C for 6 h daily from d 10 to 18 of incubation. Body composition of embryos and chicks were measured on d 14, 18, and at hatch, respectively. Fatty acid profiles of yolk and residual egg yolk sac of chicks were analyzed before incubation and at hatch, respectively. Moisture content of embryos was highest on d 14 and then decreased regardless of parental age and incubation temperature. Moisture content of chicks at hatch from 42- and 65-wk parents were lower than those of chicks from 32-wk parents, whereas the trend in chick fat content was opposite. Incubation temperature had no effect on composition of chicks. Consistently lower cis-4,7,10,13,16,19- eicosapentaenoic (docosahexaenoic acid, DHA; 22:6n-3) and cis-11,14,17- eicosatrienoic (20:3n-3) fatty acids in the residual yolk sac of chicks than in egg yolks before incubation may have resulted from preferential uptake from the yolk. The DHA content in the residual yolk sac was considerably higher in chicks from older parents incubated at HA, whereas, in contrast, levels of 18:3n-3 were lower. Also, chicks from younger parents in the HA treatment had lower transported 18:3n-3 and higher levels of transported DHA. It may be concluded that this process observed during the high incubation temperature may be related to a protective strategy and thus contributes to postnatal heat adaptation.