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Öğe Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market(Elsevier Sci Ltd, 2003) Kayisoglu, S; Yilmaz, I; Demirci, M; Yetim, HThe objective of this research was to determine chemical composition and hygienic quality of the doner kebabs sold in the Tekirdag market. In the chemical analysis; pH, moisture, protein, fat and salt contents as well as some minerals, Na, K, Zn, Fe and Cu, were determined. The samples were examined for aerobic plate count (APC), psychrotrophic bacteria, coliforms, mould and yeast, Clostridium perfringens and Salmonella spp. to observe the hygienic quality of the doner samples. The results of chemical analysis showed 5.86-6.03 pH, 61.28-51.67% moisture, 19.04-26.45% protein, 16.23-14.03% fat, 1.94-3.01% ash, and 1.28-2.08% salt values for the raw-cooked doner kebabs respectively. Chicken doner kebabs had higher pH, percentage protein and Cu content compared to beef doners while they had lower values for the percentage salt, Na, Zn, and Fe contents. The microbiological analysis showed 5.68-4.92 cfu/g APC, 5.14-3.48 cfu/g psychrotrophic bacteria, 4.79-2.88 cfu/g coliforms and 4.96-3.55 cfu/g mould and yeast for the raw-cooked doner kebab samples respectively. In general, chicken doner kebabs had higher APC, psychrotrophic bacteria and coliform counts than the beef doners. Although all of the raw kebabs contained presumptive Salmonella spp., 80% of the cooked chicken and 40% of the cooked beef samples also had these pathogens presumptively. Also, 80% of the raw doners, 60% of cooked chicken and 40% of beef samples contained C. perfringens. In conclusion, it could be proposed from the above data that the doner kebabs sold in Tekirdag market had very low hygienic quality; therefore, they would have a potential hazard for public health. (C) 2003 Elsevier Ltd. All rights reserved.Öğe Comparison of characteristics and fatty acid profiles of traditional Turkish yayik butters produced from goats', ewes' or cows' milk(Elsevier Sci Ltd, 2004) Sagdiç, O; Dönmez, M; Demirci, MThe physicochemical, microbiological and organoleptic characteristics and fatty acid compositions of Turkish yayik butter made from yoghurt were studied. Yayik butters were produced experimentally from goats', ewes' or cows' milk. Statistically, the differences between the physicochemical characteristics of yayik butters were generally significant. Streptococcus thermophilus counts (log cfu/g) of the butters produced from goats', ewes' and cows' milk were determined as 5.93 +/- 0.04, 5.42 +/- 0.17 and 6.30 +/- 0.14, respectively. In addition, the Lactobacillus delbrueckii ssp. bulgaricus counts of the butters were 5.73 +/- 0.10, 5.20 +/- 0.14 and 5.80 +/- 0.14, respectively. In this research, fatty acid compositions of yayik butters were determined by the gas-liquid chromatography method. The contents of saturated fatty acids (%), monounsaturated (%) and polyunsaturated fatty acids (%) were found to be 73.88 +/- 0.62, 21.20 +/- 0.94 and 1.44 +/- 0.01, and in goats' yayik butter, 69.10 +/- 0.36, 20.22 +/- 0.76 and 2.96 +/- 0.06 in ewes' yayik butter, 67.06 +/- 0.30, 24.01 +/- 0.84 and 1.34 +/- 0.01 in cows' yayik butter, respectively. The yayik butter made from goats' milk had the most acceptable organoleptic characteristics. (C) 2003 Elsevier Ltd. All rights reserved.Öğe An investigation on Listeria spp. contamination in white cheese made from sheep's milk in Tekirdag, Turkey.(Volkswirtschaftlicher Verlag, 1999) Arici, M; Demirci, M; Gündüz, HHFifty white cheese samples made from sheep's milk in small family plants in Tekirdag, Turkey, were analysed with respect to the presence of Listeria. The isolates were identified according to the general and biochemical properties of Listeria strains. Some properties of the cheese samples are as follows: pH 4.20-5.15, moisture 45.80-63.90% and salt (NaCl) 2.20-4.15%. Listeria was found in 8 (16%) samples. It was stated that 2 (4%) of these strains were Listeria monocytogenes and 6 (12%) were L. innocua.Öğe Milk protein polymorphism in the population of Brown Swiss cattle in Turkey(Tubitak Scientific & Technological Research Council Turkey, 1999) Dogan, M; Üstdal, M; Demirci, MIn this study, the gene frequencies of alpha-(s1)-casein, beta-casein. beta-lactoglobulin and kappa-casein types were determined in the Brown Swiss cattle which were raised in Turkiye. The frequencies of alpha-(s1)-casein were determined as 0.941 and 0.059 for alpha-(s1)-Ka(B) and alpha-(s1)-Ka(C). respectively. Differences between empricla and theoretical distributions for alpha-(s1)-casein genotypes were non-significant. The frequencies of B-casein, were determined as 0.856, 0.134 and 0.009 for beta-Ka(A), beta-Ka(B) and beta-Ka(C) respectively. Differences between emprcal and theoretical distributions for beta-casein genotypes were non-significant. The frequencies of beta-lactoglobulin, were determined as 0.497 and 0.503 for beta Ign(A) and beta-Ign(B), respectively. Differences between emprical and theoretical distributions for beta-lactoglobuiin genotypes were non-significant. The frequencies of kappa-casein, were determined as 0.521 and 0.479 for kappa-Ka(A) and kappa-Ka(B), respectively. Differences between emprical and theoretical distributions for kappa-casein genotypes were non-significant.Öğe Presence of patulin in fruit and fruit juices produced in Turkey(Umschau Verlag, 2003) Demirci, M; Arici, A; Gümüs, TThe authors checked 41 samples of fruit and 85 samples of fruit juices produced in Turkey (10 samples of cherries, 10 of strawberries, 5 of raspberries, 6 of white mulberries, 10 of black mulberries, 30 of apples juice, 30 of apricot and 25 of peach juices) for patulin. 9 out of 10 cherry samples have been found to contain 5.6-113.3 mug/kg (ppb), 4 out of 6 white mulberry samples 32-426 ppb, 3 out of 5 raspberry samples 48-746 ppb, 8 out of 10 strawberry samples 3.2-572 ppb, 7 out of 10 black mulberry samples 6.8-157.4 ppb patulin. 12 out of 30 samples of apple juice contained 3.2-106.9 ppb, 11 out of 25 peach samples 4.3-93.2 ppb patulin. No patulin was detected in any of the apricot juices checked.Öğe Production and some properties of yoghurt ice cream in Turkey(A V A Agrarverlag, 2005) Özdemir, C; Demirci, M; Özdemir, S; Sagdic, OYoghurt ice cream samples were prepared as plain yoghurt and with orange and chocolate, and stored for 30 days. The samples were analysed for some physicochemical, microbiological ad organoleptic characteristics on day 0, 15 and 30. The mean values of total aerobic mesophilic bacteria JAMB), psychrotrophs and lactic acid bacteria (LAB) were determined as 6.60, 2.39 and 4.83 log cfu/g, respectively. The mean values of acidity (SH degrees) and pH value were 45.77 and 4.40, respectively. The mean values of viscosity (Pa.s) at 20 and 50 rpm were 3,239 and 1,994 cp, respectively. The effects of the yoghurt ice cream types and storage time on psychrotrophs, LAB, acidity, pH and viscosity were significant (p<0.01). Organoleptic analyses revealed that the most preferred product was the yoghurt ice cream with chocolate.Öğe A survey of barley, malt and beer contamination with ochratoxin A in Turkey(Inst Brewing, 2004) Gumus, T; Arici, M; Demirci, MThe presence of ochratoxin A (OTA) was investigated in barley, malt and beer samples using an ELISA method (RIDASCREEN). The lower detection limit of this OTA test was 0.08 mug/L for beer and 0.4 mug/kg for barley and malt. In 26 out of 29 barley samples the OTA content was between 0.53-12 mug/kg. OTA was between 0.5-6.6 mug/kg in 23 out of 24 malt samples. Only one malt sample had no detectable OTA using RIDASCREEN. The OTA content was between 0.1-8.10 mug/L in 42 out of 150 beer samples (28%) and in 108 beer samples OTA was not found at detectable levels (72%). Only one beer sample contained more than 5 mug/L OTA.Öğe Total and individual tocopherol contents of sunflower oil at different steps of refining(Springer, 2005) Tasan, M; Demirci, MThe contents of total and individual tocopherols of sunflower oils at different stages of industrial chemical and physical refining processes were determined by high-performance liquid chromatography (HPLC). According to the results, total and individual tocopherol contents gradually decreased until the end of the refining processes. The average losses of total tocopherol content during the chemical and physical refining processes were found to be 30.2% and 35.5%, respectively. The steam distillation stage of the physical refining process caused greatest overall reduction (average 24.6%) in total tocopherol content. In contrast to the physical refining process, the degumming-neutralizing stage in the chemical refining process caused greatest overall reduction (average 14.7%) in total tocopherol content. An additional average loss of 11.0% occurred during deodorizing in the chemical refining process. In both chemical and physical refining, the bleaching stage caused similar effects. The physical refining process caused higher loss in the total and individual tocopherol contents when compared with the chemical refining process. The conditions of the refining processes should be carefully evaluated to reduce the loss of tocopherols.Öğe Trans FA in sunflower oil at different steps of refining(Wiley, 2003) Tasan, M; Demirci, MThe contents of total trans FA of sunflower oils at different stages of refining processes were determined by capillary GLC. The contents of 18:1, 18:2, and 18:3 trans acids were 0.22 +/- 0.03, 2.31 +/- 0.23, and 0.03 +/- 0.01%, respectively, in physically refined sunflower oils, and 0.05 +/- 0.01, 0.69 +/- 0.26, and 0.02 +/- 0.01%, respectively, in chemically refined sunflower oils. The total trans FA contents drastically increased at the end of the physical refining process. The total trans FA contents of chemically refined sunflower oils were <1%. Because of the high temperature applied in the last stage of physical refining, the content of total trans FA was higher than in chemically refined sunflower oils. The last-stage conditions should be carefully evaluated to reduce the formation of trans FA during physical refining.
