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Öğe Effects of slaughter methods on physical, biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in pre-, in- or post-rigor periods(SPRINGER TOKYO, 2008) Duran, Ayhan; Erdemli, Umit; Karakaya, Mustafa; Yilmaz, Mustafa T.Rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio were slaughtered by either percussion or asphyxiation. For determination of the physical (texture value) and biochemical quality attributes [pH, lactic acid, total volatile basic nitrogen (TVB-N), and malondialdehyde (MDA) values] of trout and carp, the fish were filleted immediately (within 2 h), 12 h after harvest (pre-rigor), 24 and 36 h after harvest (in-rigor), and finally 48 and 60 h after harvest (post-rigor). For microbiological quality attribute (mesophilic and psychrophilic bacteria count) analyses, the fish were filleted immediately (within 2 h) after harvest (pre-rigor), 24 h after harvest (in-rigor) and 48 and 72 h after harvest (post-rigor). By percussion slaughtering followed by pre-rigor filleting, it was possible to process rainbow trout and mirror carp without inflicting excessive handling stress. Percussion slaughter delayed onset of rigor and the percussion-slaughtered fish exhibited a long pre-rigor period (similar to 24 h), giving plenty time for pre-rigor processing. Percussion slaughtering and pre-rigor filleting of fish was considered to be superior to the traditional asphyxiation slaughtering with respect to texture, TVB-N and MDA attributes.Öğe PEKMEZ-DAIRY DESSERTS FORTIFIED WITH SPRAY-DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH(WILEY, 2009) Sert, Durmus; Yilmaz, Mustafa T.; Karakaya, Mustafa; Bayrak, EbruA mixture design approach was used to evaluate the interactions between skim milk powder (SMP), yoghurt powder (YP) and buttermilk powder (BMP) on rheological and sensory properties of dairy dessert mixture samples (DDMS). DDMS was prepared with pekmez powder, which was obtained by spray drying of pekmez, also known as concentrated grape molasses. Among the dairy powders, YP was the component that had the most effect on the viscosity of DDMS. The liking of the panelists was more prominent for the dairy dessert samples including the higher concentrations of YP. Optimum values of SMP, YP and BMP in the mixture were found to be 12-46%, 41-90% and 0-39%, respectively with respect to sensory properties. PRACTICAL APPLICATIONS The compositional properties of dairy powders can be changed by their usage at particular combinations, which could give rise to an improvement in their rheological and sensory properties. Such modifications would be of great economical importance to food industry. Dairy powders can be used to improve these properties when optimum combination levels of these dairy powders are taken into consideration. Therefore, information obtained in this study may be useful in practical industrial food product process monitoring and development.Öğe Physical, sensory and flow properties of wheat starch-dairy by-product spray-dried pekmez mixtures(BLACKWELL PUBLISHING, 2008) Sert, Durmus; Yilmaz, Mustafa T.; Karakaya, MustafaPekmez, also known as a concentrated grape juice, was spray dried in a laboratory-type pilot drying unit to obtain pekmez powder (PP). The flow characteristics of PP, wheat starch (WS) and some dairy by-products (whey powder, skim milk powder, calcium caseinate and sodium caseinate) systems as binary and ternary mixtures were studied. The empirical power law model fitted the apparent viscosity-rotational speed data. PP-dairy by-product and WS-dairy by-product mixed solutions exhibited a shear-thinning behavior at 21C with flow behavior index (n) values of 0.86 <= n <= 0.92 and 0.06 <= n <= 0.27, respectively. WS-dairy by-product mixed solutions showed high shear-thinning behavior with the highest consistency index (k = 25,425-180,599 mPa.s(n)). However, PP-WS and PP-WS-dairy by-product mixed solutions at the same temperature exhibited the shear-thickening behavior with flow behavior index (n) values of 1.05 <= n <= 1.18.Öğe Rheological and Sensory Properties of Spray Dried Pekmez Mixtures with Wheat Starch-Gum(TAYLOR & FRANCIS INC, 2009) Yilmaz, Mustafa T.; Sert, Durmus; Karakaya, MustafaPekmez, known also as grape molasses, was spray dried in the laboratory-type pilot drying unit to obtain pekmez powder. The flow characteristics of diluted pekmez powder (DPP), wheat starch (WS), and some hydrocolloids (locust bean gum, LBG; gum tragacanth, GT, and guar gum, GG) systems in double- or triple-mixed combinations were studied. The empirical power law model fitted the apparent viscosity-rotational speed data. DPP-gum and WS-gum mixed solutions exhibited a shear-thinning behaviour at 21C with flow behaviour index (n) values of 0.88 n 0.94 and 0.17 n 0.32, respectively. WS-gum mixed solutions showed high shear-thinning behaviour with the highest consistency index (k = 49.93-214.24 Pa sn). However, DPP-WS and DPP-WS-gum mixed solutions at the same temperature exhibited the shear-thickening behaviour with flow behaviour index (n) values of 1.02 n 1.07.
