Yazar "Gurcan, Eser Kemal" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats
    (Hindawi Ltd, 2015) Gecgel, Umit; Yilmaz, Ismail; Gurcan, Eser Kemal; Karasu, Salih; Dulger, Gizem Cagla
    The objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (Sigma PUFA) and total saturated fatty acid (Sigma SFA) of female and male quail meats. Significant differences were not observed between pH, crude fat, moisture, and ash content of female and male quail meats (p > 0.05). The male quail meat had higher fat and ash contents and lower moisture content than those of the female quail meat. The pHs of male and female quail meat were found to be 6.22 and 6.21, respectively. The results of the fatty acid composition analysis showed that C18:1 (42.14-41.23%), C16:0 (24.31-25.76%), C18:2 (13.82-13.42%), and C18:0 (7.49-7.32%) were found as the major fatty acids in the female and male quail meats. Total TFAs, Sigma SFA, monounsaturated fatty acids (Sigma MUFA), and Sigma PUFA content of the female and male quail meats were found to be 2.79-2.82%, 33.22-34.65%, 49.70-48.72%, and 14.29-13.81%, respectively.
  • Küçük Resim Yok
    Öğe
    Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2019) Gecgel, Umit; Yilmaz, Ismail; Soysal, Mehmet Ihsan; Gurcan, Eser Kemal; Kok, Suleyman
    The aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklali, Orcunlu, and Nakkas villages, Istanbul Province, Turkey. Animals were males 24 months old reaching final live weights of 420-440 kg. Significant differences were observed in pH, moisture, fat, color and fatty acid profile of water buffalo meats (p<0.05 and p<0.01). The results of proximate analysis demonstrated that the pH (5.03-5.46), moisture (48.60-59.73%), fat (18.90-30.02%), ash (2.48-3.56%), protein (15.12-17.65%), 'L' lightness (24.38-33.50), 'a' redness (9.88-13.81), and 'b' yellowness (5.66-8.53) were found in the samples. C14:0, C16:0, C18:0, C16:1, C18:1 and C18:2 content of the water buffalo meats were found to be 1.53-4.15%, 19.99-26.85%, 19.48-34.50%, 2.95-5.33%, 35.37-50.62%, and 1.02-3.56%, respectively. The total SFAs, total MUFAs, total PUFAs, and total UFAs contents of the samples ranged between 40.73 and 60.28%, 38.32 and 55.15%, 1.34 and 4.46%, and 39.72 and 59.27%, respectively.