Yazar "Yilmaz, Ismail" seçeneğine göre listele
Listeleniyor 1 - 7 / 7
Sayfa Başına Sonuç
Sıralama seçenekleri
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 CaglaThe 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.Öğe Determination of Physicochemical Properties and Oxidative Stability of Rice Bran Oils(Univ Namik Kemal, 2017) Gecgel, Umit; Daglioglu, Orhan; Yilmaz, Ismail; Arici, Muhammet; Guner, Kadir G.; Apaydin, Demet; Dulger, Gizem C.In this research, it was aimed to determine the effects of stabilization on some physicochemical properties and fatty acid composition of rice bran oil. The rice bran samples (Osmancik and Opela) was stabilized under three ways (microwave, drying oven and microwave + drying oven) including nine conditions (drying oven: 80 degrees C 30 min, 100 degrees C 30 min, 120 degrees C 30 min; microwave : 600 W 1 min, 600 W 2 min, 600 W 3 min; microwave + drying oven: 600 W 2 min microwave -80 degrees C 30 min drying oven, 600 W 2 min microwave -100 degrees C 30 min drying oven, 600 W 2 min microwave -120 degrees C 30 min drying oven). The rice bran oil was obtained by solvent extraction technology. The free fatty acids content, peroxide value, iodine number, saponification number, specific gravity, refractive index, fatty acid composition and the sterol composition of rice bran oil samples were determined. The acidity, peroxide value and iodine number of the oil samples were significantly decreased with the stabilization process applied (p<0,05). In contrast, the saponification number of rice bran oil samples exhibited non-significant changes (p>0,05). beta-sitosterol was detected as the main sterol in rice bran oil.Öğe Determination of Physicochemical Properties of Fermented Sausages Produced by Adding Cold Pressed Oils(Univ Namik Kemal, 2016) Gecgel, Ümit; Yilmaz, Ismail; Ay, Aysenur; Apaydin, Demet; Dulger, Gizem C.The importance of a healthy diet in human life has increased with its positive effects on health, preventing and combating effects on diseases. Fermented sausage is the first meat product that comes to mind concerning the fermented products in Turkey. Fermented sausage is a traditional product that produced by filling cattle or water buffalo meat, neat's fat, sheep tail fat, salt, sugar, nitrite, nitrate and spices (cumin, pepper, red pepper etc.) mix in the natural or artificial covers and then left to ripening. However, it has been propounded that fermented sausage increased the risk of getting cancer and cardiovascular diseases because of containing high amounts of saturated animal fats. In this study, different ratios (10%, 20% and 30%) of different cold pressed vegetable oils (walnut, hazelnut, safflower and olive) were added in traditional Turkish style sausages and the physicochemical properties of their were examined. This study showed that produced fermented sausages had 19.41-22.78% moisture, 8.279.12% ash, 44.51-47.69% protein and 18.87-23.45% oil content, 139-275 g weight loss, 8.74-14.68 kgf texture, 5.46-5.85 pH, 21.26-25.03 hunter L, 4.85-4.69 hunter a, 3.9-5.61 hunter b values. Produced fermented sausages were stored for 3 months and during this period the acidity and peroxide values increased significantly from 1.08 to 11.28% and from 2.80 to 35.01 meqO(2)/kg, respectively (p<0.05).Öğe Effects of gamma irradiation on trans fatty acid composition in ground beef(Elsevier Sci Ltd, 2007) Yilmaz, Ismail; Gecgel, UmitThe present study was conducted to evaluate the combined effects of irradiation (0, 1, 3, 5 and 7 kGy) of ground beef on fatty and trans fatty acids. Irradiation of ground beef was performed by gamma rays from a Co-60 source. Irradiated ground beef samples had higher concentrations of total trans fatty acids than the control samples. Irradiated ground beef samples with 7 kGy had the highest total trans fatty acids, total monounsaturated and total unsaturated fatty acids than the other samples. In this study results showed an increase in trans fatty acids related to the increase on irradiation dose in ground beef and irradiation dose changed fatty acids composition especially trans fatty acids in ground beef. (c) 2006 Elsevier Ltd. All rights reserved.Öğe Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey(Wiley, 2015) Coskuntuna, Levent; Gecgel, Umit; Yilmaz, Ismail; Gecgel, Unal; Dulger, Gizem CaglaThe aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul which is the most populous city in Turkey. The results of fatty acid composition analysis indicated that the major fatty acids of C16:0 (18.00-29.35 %), C18:0 (4.10-29.71 %), C18:1 (29.21-57.30 %), and C18:2 (1.37-18.60 %) were found in the samples. The total saturated fatty acids, total monounsaturated fatty acids and total polyunsaturated fatty acids content of the samples ranged between 30.00 and 61.83 %, 32.24 and 57.80 %, and 1.64 and 23.60 %, respectively (p < 0.05). Except for turkey abdominal fat, TFA content in all other samples showed a variation between 0.10 and 3.36 %. The PUFA:SFA ratio was higher in turkey meat (0.64) and was lower in sheep kidney fat (0.02). Moreover, the n6/n3 PUFA ratio changed between 2.90 and 22.28 (p < 0.05).Öğe Investigating Fatty Acid Composition of Various Meat and Offal Products from Turkey (vol 92, pg 659, 2015)(Springer, 2015) Coskuntuna, Levent; Gecgel, Umit; Yilmaz, Ismail; Gecgel, Unal; Dulger, Gizem Cagla[Abstract Not Available]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, SuleymanThe 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.
