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Öğe The effect of eugenol on survival of listeria monocytogenes inoculated inegol meatball(KAFKAS UNIV, VETERINER FAKULTESI DERGISI, 2016) Gurbuz, Umit; Kahraman, H. Ahu; Telli, A. Ezgi; Balpetek Kulcu, DuyguIn this research, it was aimed to determine the effect of eugenol with concentrations of 0.5% and 1.0% on L. monocytogenes with amount of 10(3) cfu/g, 10(4) cfu/g, 10(5) cfu/g and on total aerobic mesophilic microorganisms. In the experimental samples, presence of L. monocytogenes, the total aerobic mesophilic microorganisms and pH values were determined in the beginning (day 0), 5th and 10th days of cold storage at 4 degrees C and 30th and 60th days of frozen storage at -18 degrees C. There were significant differences in the number of total aerobic mesophilic microorganisms at the beginning day (day 0) and 30th day of the experimental Inegol meatballs between groups, statistically (P< 0.01). Considering the storage period, it was observed that the number of initial total aerobic mesophilic microorganisms was reduced in experimental samples during whole storage time (P< 0.01). As an overall evaluation it was determined that the initial number of L. monocytogenes untreated with eugenol was higher than the samples treated with eugenol 0.5% and 1% after 60 days of frozen storage. This difference probably indicates that eugenol has an inhibitory effect on L. monocytogenes.Öğe Effects of curing techniques and compositions on chemical, microbiological and sensory qualities of turkey pastirma(M H SCHAPER GMBH CO KG, 2007) Dogruer, Yusuf; Guner, Ahmet; Gurbuz, UmitThe objective of this study was to determine some quality characteristics of turkey meat pastirma and to investigate the effects of curing ingredients and different curing techniques on the quality characteristics. Two different curing techniques (dry and brine solution) and three different curing compositions were used in the production of pastirma from turkey meat. Curing ingredients had no significant effects on moisture and salt contents and pH values. Significantly higher total aerobic mesophilic, Micrococcus-Staphylococcus and anaerobic bacteria numbers were found in dry cured samples than in samples cured in brine solution. It was determined that using sugar as a curing ingredient caused a decrease in the anaerobic bacteria and Enterobacteriaceae counts at all stages of production. Pastirma made by dry curing received lower hedonic ratings in all sensory properties. Sugar played an important role for the sensory properties of the samples cured in brine solution. While sugar had a positive effect on flavour, appearance and colour of the dry cured samples in the beginning of storage, it had a negative effect on these properties in the later stages of storage.Öğe Microbiological Characteristics of Turkish Semi-Dry Fermented Sausage During Processing Stages and Storage(MEDWELL ONLINE, 2009) Gurbuz, Umit; Ardic, Mustafa; Calim, Hilal DuyguThis study was aimed to determine microbiological changes in various periods (raw material, after mixing, after stuffing, after heat application and in 10 days of storage) of Turkish semi-dry fermented sausage produced in a meat products plant located in Konya, Turkey. Coliforms, Enterobacteriaceae, yeasts-moulds counts of sausages stuffed into both natural and collagen casing decreased (p<0.001) after heat application and Staphylococcus-Micrococcus at the end of storage (p<0.01, p<0.05). On the other hand, significant increase (p<0.01, p<0.05) in lactic acid bacteria counts at the end of storage were found. In order to prolong the shelf life and to improve the microbiological quality of semi-dry fermented sausage, lower initial microbial levels of meat and other ingredients, effective heat treatment during heat application, careful handling of sausage and maintenance of appropriate chill temperature during storage are necessary.Öğe Presence of enterobacter sakazakii in milk powder, whey powder and white cheese produced in Konya(KAFKAS UNIV, VETERINER FAKULTESI DERGISI, 2010) Gokmen, Mukadderat; Tekinsen, Kemal Kaan; Gurbuz, UmitEnterobacter sakazakii has been caused foodborne illnesses through consumption of a variety of foods such as milk powder, cheese, sausage, particularly infant foods. In this study, the presence of E. sakazakii were investigated in 60 milk powder, 50 whey powder and 50 white cheese. ISO/TS 22964 (IDF/RM 210) method was used for detection E. sakazakii. E. sakazakii was identified from milk powder 5% (3/60), white cheese 4% (2/50). E. sakazakii was not detected in whey powder. According to Commission Regulation (EC) and Turkish Food Codex Microbiological Criteria Communique E. sakazakii must not present in infant formulae, formulae for special medical purposes and follow-on formulae. Also in many countries, E. sakazakii infections associated with most of the milk-based products that have been reported. In conclusion, the results indicate that milk powder and white cheese produced some dairy plants in Konya presents a risk in terms of human health and the necessary precaution will have to be taken to carry out effective sanitary practices in the plants.Öğe Use of chitosan in Turkish sausage (sucuk) production and effects on quality(KAFKAS UNIV, VETERINER FAKULTESI DERGISI, 2011) Gokmen, Mukadderat; Gurbuz, UmitThis study aims to investigate the effect of chitosan, natural polysaccharide, use in different proportions (0.05%, 0.1%, 0.5% and 1%) on the quality of Turkish sausage production. In the study, as a control group, the first group was added only 0.05% nitrate. Microbiological analysis (total aerobic mesophilic bacteria, Enterobacteriaceae, coliform and Escherichia coli, sulphite-reducing clostridia, mold-yeast count) was done in the four different stages of experimental sausage production, (meat [DN1], after mixing [DN2], after filling [DN3], after ripening [DN4]) and on the 1, 7, 15, 30 and 60 days of the storage. Sensory qualities of experimental sausage samples (flavor, color, appearance and texture) were evaluated in the DN4. It was then determined that a little amount of chitosan addition (0.05%, 0.1% and 0.5%) into the production of Turkish sausage affected the microbiological and sensory quality positively. However, addition of much larger amounts (such as 1%) affected the sensory quality in a negative way. Moreover, it was determined that higher amounts of chitosan applications (0.5% and 1%) created technological problems.
