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A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation Ciênc. Tecnol. Aliment.
URAN,Harun; YILMAZ,İsmail.
Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study the effect of transglutaminase on the quality characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1%) and the other treatments applied in burger production were followed. After the product was formed, it was left in the cold for a while and then analyses were carried out. According to the results, the enzyme contribution did...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Transglutaminase; Chicken burger; Quality; Textural properties; Microstructure.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100019
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A research on the chemical and microbiological qualities of honeys sold in Istanbul Ciênc. Tecnol. Aliment.
URAN,Harun; AKSU,Filiz; DÜLGER ALTINER,Dilek.
Abstract Honey, produced by honeybees from nectar in flowers and plants, is an aqueous supersaturated sugar solution, mainly composed of fructose and glucose. The quality and biochemical properties of honey are related to honey maturity, production methods, processing and storage conditions, climatic conditions as well as the nectar source of the honey. In this study, 35 honey samples of different sizes and packaging all of which were sold in Istanbul were examined in terms of some physicochemical and microbiological properties. All samples were floral liquid honey. The physicochemical characterizations were as follows: average moisture (16.31±1.40%), ash (0.30±0.29%), hydroxymethylfurfural (HMF) (8.09±7.63 mg/kg), pH (4.32±0.34), acidity (30±9 meq/kg). In...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chemical quality; HMF; Honey; Microbiological quality.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500030
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Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices Ciênc. Tecnol. Aliment.
AKSU,Filiz; URAN,Harun; DÜLGER ALTINER,Dilek; SANDIKÇI ALTUNATMAZ,Sema.
Abstract In this study the effects of zein film coating along with benzoic acid on the quality of sliced pumpkin samples, which were packaged with different techniques were investigated. The samples were allocated into different groups and were treated with different processes. Following processing, the samples were stored at +4 °C for twenty days. Physicochemical and microbiological analyses were carried out on the samples once every five days during the storage period. According to color analysis, the L* value was observed to have significantly decreased in the processed and packaged samples in comparison with the control group. Besides, a* and b* values increased in all groups. It was determined that zein film alone did not exhibit the expected...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Edible film; Zein; Packaging; Pumpkin.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300549
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