Yazar "Turhan, Sadettin" seçeneğine göre listele

Listeleniyor 1 - 7 / 7
  • Küçük Resim Yok
    Öğe
    Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures
    (Bursa Teknik Üniversitesi, 2018) Saricaoglu, Furkan Turker; Turhan, Sadettin
    In this study, antimicrobial and antioxidant properties of thyme (Thymus vulgaris L., TEO), rosemary (Rosmarinus officinalis L., REO) and clove essential oils (Syzygium aromaticum L., CEO) and their mixtures (TEO/REO, TEO/CEO, REO/CEO and TEO/REO/CEO) at 1/1 ratio have been evaluated. The agar well diffusion method has been used for screening the antimicrobial activity against Bacillus subtilis, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus. For the antioxidant capacity of essential oils and their mixtures, FRAP and DPPH scavenging activity methods have been applied. All of the essential oils and their mixtures have shown an antimicrobial activity against the test microorganisms and an increased antioxidant capacity. TEO has displayed the highest inhibition zones against B. subtilis, E. coli O157:H7, L. monocytogenes and S. aureus. In general, the mixing of TEO with other essential oils has caused a decrease of its antimicrobial activity when compared with TEO alone. The lowest antimicrobial activity has been observed from REO alone and mixing REO with TEO and/or CEO has led to an increase of the antimicrobial activity of REO. The FRAP value of essential oils and their mixtures have ranged from 254.83 to 721.16 mM Fe (II)/mL, while the DPPH scavenging activity values have ranged from 0.155 to 4.121 ?L oil. All the essential oils and their mixtures have displayed an antioxidant capacity, however the highest antioxidant capacity have been determined by using CEO in both methods, followed by TEO, and REO has showed the lowest antioxidant capacity. These results support the utilization of essential oils extracted from thyme, rosemary and clove and their mixtures at 1/1 ratio as a natural antimicrobial and antioxidant agent in the food industry.
  • Küçük Resim Yok
    Öğe
    High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
    (Elsevier Sci Ltd, 2018) Sarıcaoğlu, Furkan Türker; Tural, Serpil; Gul, Osman; Turhan, Sadettin
    The effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were prepared at 4% protein concentration and homogenized up to 150 MPa. FFSs were characterized in terms of particle size and steady shear rheology, whereas optical, barrier, mechanical and microstructural properties of resulting films were determined. Particle size of suspensions decreased as homogenization pressure increased, and suspensions treated up to 50 MPa showed shear thinning behavior with higher yield stress, while higher HPH treatment caused Newtonian flow. Shear stress-shear rate data were fitted to Herschel-Bulkley model. HPH treatment improved film appearance, and all films displayed good barrier properties against UV light which induces lipid oxidations in foods. The decreasing particle size of HPH treated MDCM-P suspensions up to 100 MPa caused lower water vapour permeability (WVP) and higher tensile strength (TS), and these results were also confirmed by film micrographs which had homogeneous, non-porous and un-cracked surface images. However, porous cross sectional images were observed from 150 MPa HPH treated films. FTIR spectra of films showed similar backbone structure, and the secondary structure of films was analyzed from the area of the deconvoluted Amide I peak, which changed significantly. ss-sheet and ss-turn contents of films showed high correlation coefficients with TS and EAB values. It can be concluded from this study that HPH applications up to 100 MPa can enhance the mechanical and barrier properties of films.
  • Küçük Resim Yok
    Öğe
    Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties
    (Elsevier, 2020) Yilmaz, Kubra; Turhan, Sadettin; Sarıcaoğlu, Furkan Türker; Tural, Serpil
    In this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were investigated. The solubility and water vapor permeability of films improved by the TGase treatment at low concentrations. The highest tensile strength value was obtained in films containing 5 % TGase, and the elongation at break values decreased with the TGase concentration increasing. Glass transition temperature (T-g) of films decreased depending on TGase concentration and the lowest Tg was observed from 5 % TGase treated film. Fourier transform infrared spectra of films displayed similar backbone structures with different band intensities. The secondary structure of films from Amide-I band was significantly affected by TGase addition and the results were well correlated with mechanical properties. TGase addition modified the film surface structure and 3 % concentration caused the lowest surface roughness. These results revealed that mechanical, barrier and surface properties of ABP-P films could be modified with 3 % TGase treatment.
  • Küçük Resim Yok
    Öğe
    Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks
    (Elsevier Sci Ltd, 2019) Sarıcaoğlu, Furkan Türker; Turhan, Sadettin
    The performance of mechanically deboned chicken meat protein (MDCM-P) coatings containing thyme (TEO) or clove essential oils (CEO) was investigated to improve the storage quality of heat treated sucuks during 45 days of storage at 4 degrees C. The sucuk slices were divided to 4 groups as uncoated, coated with MDCM-P solution, coated with MDCM-P solution containing 1.5% TEO and MDCM-P solution containing 1.5% CEO. Physical, chemical and microbial properties of sucuk samples were analyzed on 0, 15, 30 and 45 days of storage. Results indicated that the weight loss, pH, thiobarbituric acid reactive subtances, total viable and psychrotrophic bacteria counts increased, while a* and b* values and water activity decreased with storage time (p < .05). In all analysis periods, these changes were slowed down with coating applications containing essential oils, but the slowest changes were observed in coated sucuks with MDCM-P solution containing 1.5% CEO. Therefore, MDCM-P coatings containing CEO could improve the storage quality of heat treated sucuks at refrigerator.
  • Küçük Resim Yok
    Öğe
    Physical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteins
    (Springer, 2019) Sarıcaoğlu, Furkan Türker; Turhan, Sadettin
    Mechanically deboned chicken meat protein concentrate (CMPC) was mixed with 30, 40 and 50% glycerol to produce films and physical, thermal, chemical, morphological and microstructural properties of films were characterized. The apparent porosity of films increased with increasing glycerol content which was due to the increase of free volume in film matrix (P<0.05). The higher the apparent porosity, the greater the water vapor and oxygen permeability of films were (P<0.05), which means gas molecules are permeating through pores. Puncture strength of films decreased as glycerol concentration increased, whereas puncture deformation was increased (P<0.05). Lower glass transition temperature (T-g) observed as glycerol concentration increased, and T-g values of films were well fitted to Gordon-Taylor model as a function of glycerol mass fraction. Higher glycerol concentrations led to decrease of onset temperatures of weight losses, while weight loss increased. Infrared spectra of films showed similar backbone structure, but increasing glycerol concentration affected to peak intensity around 1000-1100cm(-1). All films had low percentage of degree of crystallinity. CMPC films showed lower contact angle than 65 degrees and all films had hydrophilic surfaces. The surface morphology of films showed that films plasticized with 40% glycerol had the lowest roughness value (P<0.05). Micrographs of films also showed porous surface structure as glycerol concentration increased, and these images supported the results of porosity, mechanical and barrier properties of films. It can be concluded from these results that glycerol at 40% concentration showed the best results when compared with the other two concentrations.
  • Küçük Resim Yok
    Öğe
    Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils
    (Elsevier, 2020) Sarıcaoğlu, Furkan Türker; Turhan, Sadettin
    Thyme, rosemary or clove essential oils at 1.5 % were added to mechanically deboned chicken meat protein (MDCM-P) films, and physicochemical, antioxidant and antimicrobial properties were investigated. Moisture, thickness, and opacity increased, whereas solubility and water vapor permeability decreased with addition of essential oil. The tensile strength of films decreased with essential oil incorporation, while the elongation at break values increased for rosemary and clove essential oil enrichment. Films containing clove essential oil had the lowest roughness value which caused the lowest water vapor permeability. Antioxidant and antimicrobial properties were significantly improved with essential oils, and films containing clove essential oil exhibited the highest activity. It can be concluded that the physicochemical, antioxidant and antimicrobial properties of MDCM-P films could be improved with essential oils and clove essential oil could be the best option when compared with others.
  • Küçük Resim Yok
    Öğe
    STANDARDIZATION OF TEXTURE PROFILE ANALYSIS (TPA) PARAMETERS FOR CHICKEN SALAMI
    (Gıda Teknolojisi Derneği, 2025) Saraç, Semiha; Soyocak, Hilal; Sarıcaoğlu, Furkan Türker; Turhan, Sadettin
    Textural properties are key indicators of quality in meat products. In this study, the effects of slice thickness (15, 20, 25 mm), compression ratio (30, 40, 50%), and test speed (1, 2, 3 mm/s) on the textural characteristics of chicken salami were investigated. Increasing slice thickness raised hardness and adhesiveness but reduced cohesiveness (P <0.05). Higher test speed increased hardness, springiness, cohesiveness, and chewiness, while decreasing adhesiveness (P <0.05). The compression ratio influenced hardness, adhesiveness, cohesiveness, and chewiness (P < 0.01); higher ratios enhanced hardness, adhesiveness, and chewiness, but decreased cohesiveness (P < 0.05). Significant interactions were found between slice thickness × compression ratio for adhesiveness (P <0.01), and test speed × compression ratio for chewiness (P <0.01) and springiness (P <0.05). The compression ratio was more effective than other parameters. Optimal conditions with minimal variability were identified for each parameter, suggesting suitable standardization criteria for texture profile analysis of chicken salami.