Yazar "Ozturk, B." seçeneğine göre listele
Listeleniyor 1 - 13 / 13
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Alien species on the coasts of Turkey(Natl Centre Marine Research, 2005) Cinar, M. E.; Bilecenoglu, M.; Ozturk, B.; Katagan, T.; Aysel, V.The compilation of data on alien species reported from the Turkish coasts yielded a total of 263 species belonging to II systematic groups, of which Mollusca had the highest number of species (85 species), followed by Crustacea (51), fishes (43) and phytobenthos (39). The Black Sea is represented by a total of 20 alien species, the Sea of Marmara by 48 species, the Aegean Sea by 98 species and the Levantine Sea by 202 species. The majority of aliens found in the Black Sea and the Sea of Marmara were transported via shipping, whereas the Levantine coast is extensively subjected to Lessepsian migration. Benthic habitats (soft and hard substrata) comprise 76% of the total alien species and the pelagic environment is inhabited by thirty-nine species. Almost 50% of aliens collected from the Turkish coasts were found only at 0-10 m depth. Eight species occur at depths deeper than 100 m. The impacts of aliens on the benthic and pelagic ecosytems are presented.Öğe Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef(Elsevier B.V., 2021) Sengun, I.Y.; Yildiz Turp, G.; Cicek, S.N.; Avci, T.; Ozturk, B.; Kilic, G.The aim of the present study was to determine the effects of organic fruit vinegars (blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food-borne pathogens inoculated on beef, as well as on the quality characteristics (physical, chemical, microbiological and sensory properties) of beef during marination process at 4 °C for 24 h. In the first part of the study, meat samples separately inoculated with Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7 (?6 log CFU/mL) were marinated in four different MLs and the count of S. Typhimurium, L. monocytogenes and E. coli O157:H7 on samples decreased in the range of 1.040–1.225, 1.420–1.913 and 1.232–1.435 log CFU/g, respectively. Marination with rosehip vinegar (MLR) was determined as the most effective treatment against all pathogens. In the second part of the study, proximate composition, color parameters, cooking yield, marinate absorption, pH, texture profile, aerobic plate count and sensory properties of marinated meat samples were determined. The moisture content of the samples marinated with grape vinegar (MLG) (73.50%) was found lower than of the samples marinated with other formulations (in the range of 75.95–76.65%) (P < 0.05). Marination by various MLs resulted in significant differences between the L*, a* and b* values of meat samples (P < 0.05). The hardness value of the samples was decreased by marination with MLR (P < 0.05) and was determined as 25.70 N. There were no significant differences between the meat samples marinated with the four different MLs in terms of cooking yield, marinate absorption and pH (P > 0.05). Aerobic plate count was reduced in the range of 0.589–0.950 log CFU/g for 24 h marination (P > 0.05). The highest sensory evaluation scores in terms of flavor were determined in meat samples marinated with MLG (P > 0.05). Therefore, different fruit vinegars used as MLs improved the safety and quality of meat at different levels. © 2020 Elsevier B.V.Öğe Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs(Univ Politecnica Valencia, 2018) Ozturk, B.; Serdaroglu, M.; Carcel, JA; Clemente, G; GarciaPerez, JV; Mulet, A; Rossello, CIn this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products.Öğe Effects of Inulin and Sodium Carbonate in Phosphate-Free Restructured Poultry Steaks(Iop Publishing Ltd, 2017) Ozturk, B.; Serdaroglu, M.Recently inorganic phosphates used in meat product formulations have caused negative impact on consumers due to their potential health risks. Therefore, utilization of natural ingredients as phosphate replacers has come into prominence as a novel research topic to meet consumer demands for clean-label trends. In this study, we objected to investigate the effects of inulin utilization either in the powder or gelled form, alone or in combination with sodium carbonate on quality of phosphate-free restructured chicken steaks. Total moisture, protein, lipid and ash values of the trial groups were in the range of 71.54-75.46%, 22.60-24.31%, 0.94-1.70% and 1.45-2.13%, respectively. pH of the samples was between 6.18-6.39, significant increments were recorded in samples containing inulin with sodium carbonate. L*, a* and b* values were recorded as 78.92-81.05, 1.76-3.05 and 10.80-11.94, respectively, where use of gelled inulin resulted in changes of L* and a* values. Utilization of inulin in combination with sodium carbonate decreased cook loss and enhanced product yield. Sensory scores in control group with phosphate showed a similar pattern to sensory scores in groups with inulin and sodium carbonate. During storage, purge loss and lipid oxidation rate were similar in control and inulin + sodium carbonate samples. The results showed that use of inulin in combination with sodium carbonate provided equivalent physical, chemical and sensory quality to phosphates in restructured chicken steaks.Öğe The effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meat(Academic Press, 2020) Sengun, I.Y.; Kilic, G.; Ozturk, B.In this study, the effects of marination liquids (MLs) prepared using koruk juice (25% and 50%) and dried koruk pomace (1% and 2%) with or without additives [salt (1%) and thyme (0.1%)] on meat safety were determined. In the first stage, the minimum inhibition concentration (MIC) values of MLs were observed in the range of 6.50% - >50% (v/v). In the second stage, Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium were inoculated on poultry meat at high and low inoculum doses (? 6 log and ? 3 log) and marinated at 4 °C for 2, 24 and 48 h. When high inoculum doses were used, E. coli O157:H7, L. monocytogenes and S. Typhimurium counts on meats were decreased by 0.78–2.52, 0.42–1.50 and 0.58–2.00 log CFU/g, respectively. Marination with 50% koruk juice without additives (ML1) for 48 h was determined as the most effective treatment on E. coli O157:H7 and S. Typhimurium, while the highest reduction of L. monocytogenes was achieved by 50% koruk juice with additives (ML2) for 48 h. The counts of pathogens inoculated on samples at low inoculum doses were reduced to undetectable levels for all treatment times. The results of this study revealed that koruk-based MLs are effective products for providing food safety. © 2020 Elsevier LtdÖğe The evaluation of antifungal consumption: a point-prevalence survey(Wiley, 2017) Senol, S.; Eren-Kutsoylu, O. O.; Turhan, O.; Alp-Cavus, S.; Tasbakan, M.; Ozturk, B.; Sayin-Kutlu, S.; Cetin, C. B.; Kaya, O.; Ozhak, B.; Pullukcu, H.; Ertugrul, B.; Kutlu, M.; Mermut, G.; Ergin, C.; Metin, D. Y.; Yapar, N.; Avkan-Oguz, V.Öğe Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed(Korean Soc Food Science Animal Resources, 2018) Serdaroglu, M.; Kavusan, H. S.; Ipek, G.; Ozturk, B.The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.Öğe Inhibitory activities of Helichrysum taxa on mammalian type I DNA topoisomerase(Taylor & Francis Ltd, 2006) Kucukoglu, O.; Ozturk, B.; Kamataki, T.; Topcu, Z.DNA topoisomerases are essential enzymes that regulate the conformational changes in DNA topology by catalyzing the concerted breakage and rejoining of DNA strands during normal cellular growth. During the past few years, there has been considerable pharmacological interest in these enzymes because the inhibitors of DNA topoisomerases represent a major class of anticancer drugs. In this study, we investigated the effects of the extracts, prepared from a number of Helichrysum taxa, on mammalian DNA topoisomerase I via in vitro supercoil relaxation assays using plasmid substrate, pBR322. Cytotoxic alkaloid, camptothecin, an inhibitor of eukaryotic topoisomerase I, was used as reference compound throughout the assays. Quantitative comparisons of the supercoiled and relaxed DNA band intensities on agarose gels suggested that the extracts from H. pallasii (Sprengel) Ledeb., H. armenium DC subsp. araxinum (Kirp.) Takht, and H. plicatum DC subsp. plicatum manifested a considerable inhibition on the enzyme in a dose-dependent manner. The inhibition of mammalian DNA topoisomerase I by Helichrysum extracts is a significant result because they can be potential sources of anticancer drugs.Öğe Molecular typing of Candida albicans strains isolated from denture wearers by repetitive sequence-based PCR(Springer, 2011) Abaci, O.; Haliki-Uztan, A.; Ozturk, B.; Toksavul, S.; Ulusoy, M.; Boyacioglu, H.Long-term use of prosthesis is the most important risk factor for the colonization of Candida species on the mucosal surfaces, which can lead to the development of denture-related stomatitis (DRS). Some individuals wearing prosthesis develop DRS and others do not. C. albicans strains isolated from both groups were genotypically compared. The purpose of this study was to determine whether the strain causing prosthesis stomatitis was different from the other strains genotypically. The study included 90 individuals wearing different prostheses and 20 control individuals with natural teeth. In the study 109 C. albicans strains were used which were isolated from the saliva samples and the mucosal surfaces of the tongues and palates of 51 individuals and then defined phenotypically. Phenotypic diagnosis of the isolates was genotypically verified by using species-specific PCR. For molecular typing, repetitive extragenic palindromic sequence polymerase chain reaction (REP-PCR) was employed. The results of the study revealed that REP-PCR had the capability to separate 109 C. albicans strains and six reference strains into 44 genotypes. Whereas C. albicans strains showed heterogenic distribution, C. albicans strains isolated from the individuals suffering from prosthesis stomatitis showed no specific genotypes. REP-PCR is a simple, fast and low-cost method and helped work on a great number of samples.Öğe Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening(Univ Politecnica Valencia, 2018) Zungur-Bastioglu, A.; Serdaroglu, M.; Ozturk, B.; Nacak, B.; Carcel, JA; Clemente, G; GarciaPerez, JV; Mulet, A; Rossello, CIn this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+ 15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type.Öğe Soft Bottom Molluscan Assemblages of the Bathyal Zone of the Sea of Marmara(Natl Centre Marine Research, 2016) Dogan, A.; Ozturk, B.; Bitlis-Bakir, B.; Turkcu, N.This study deals with the soft bottom molluscan species collected from the bathyal zone of the Sea of Marmara in 2013. Replicated samples were taken using a Box Core, sampling an area of 0.1 m(2) at 31 stations along two depth transects, 500 and 1000 m. A total of 1229 individuals belonging to 4 classes and 28 species were collected. Two species (Akritogyra conspicua and Liostomia hansgei) are new records for the marine molluscan fauna of Turkey and four species (Benthonella tenella, Odostomia silesui, Syrnola minuta and Crenilabium exile) are new records for the molluscan fauna of the Sea of Marmara. A relatively richer fauna was determined at a depth of 500 m (25 species) compared to 1000 m (17 species). The most dominant species at 500 m and 1000 m depths were Crenilabium exile and Parthenina flexuosa, respectively. Number of species and number of individuals varied significantly only between depths, while number of individuals changed significantly among basins (ANOVA test). A significant difference in species assemblages between the Tekirdag and the Central Basins was detected (ANOSIM test). Multivariate analysis showed that depth was the main factor influencing the molluscan assemblages in the area.Öğe An updated review of alien species on the coasts of Turkey(Natl Centre Marine Research, 2011) Cinar, M. E.; Bilecenoglu, M.; Ozturk, B.; Katagan, T.; Yokes, M. B.; Aysel, V.; Dagli, E.; Acik, S.; Ozcan, T.; Erdogan, H.This 2010 review of alien species along the coasts of Turkey represents a total of 400 alien species belonging to 14 systematic groups. The present paper also reports the first findings of Vanderhorstia mertensi in the Aegean Sea (Gokova Bay), Chama adspersa in the Sea of Marmara and Mya arenaria in the Aegean Sea. A total of 124 new alien species was determined within the last 5 years. Mollusca had the highest number of species (105 species), followed by Polychaeta (75 species), Crustacea (64 species) and Pisces (58 species). The highest number of alien species (330 species) were encountered on the Levantine coast of Turkey, followed by the Aegean Sea (165 species), Sea of Marmara (69 species) and Black Sea (20 species). The Suez Canal (66% of the total number of alien species) is the main vector for species introductions to the coasts of Turkey, followed by the shipmediated transport (30%). The majority of species (306 species, 76% of total number of species) have become established in the area, while 59 species are classified as casual (15%), 23 species as questionable (6%) and 13 species as cryptogenic (3%). One new alien species was introduced to the coasts of Turkey every 4 weeks between 199:1 and 2010. The majority of aliens were found on soft substratum (198 species) in shallow waters (0-10 m) (319 species). Some species such as Caulerpa racemosa, Amphistegina lobifera, Amphisorus hemprichii, Rhopilema nomadica, Mnemiopsis leidyi, Hydroides spp., Ficopomatus enigmaticus, Charybdis longicollis, Rapana venosa, Asterias rubens, Siganus spp. and Lagocephalus sceleratus show a highly invasive character, and have great impacts both on the prevailing ecosystems and humans.Öğe Use of olive oil-in-water gelled emulsions in model turkey breast emulsions(Iop Publishing Ltd, 2017) Serdaroglu, M.; Ozturk, B.Today, gelled emulsion systems offer a novel possibility in lipid modification of meat products. In this study, we aimed to investigate the quality characteristics of model turkey emulsions that were prepared with olive oil-in-water gelled emulsion (GE) as partial or total beef fat replacer. The results indicated that while most of the GE treatments showed equivalent emulsion characteristics in terms of emulsion stability, water-holding capacity and cook yield, utilization of 100% GE as the lipid source could increase total expressible fluid of the model turkey emulsion and thus negatively affect the quality. Utilization of GE was effective in total fat reduction, as the model turkey emulsions formulated with more than 50% GE had significantly lower fat content compared to full-beef fat control model emulsion. However, beef fat replacement with GE produced considerable changes in colour parameters. Finally, it was concluded that utilization of GE as a partial beef fat replacer has good potential to enhance stability and reduce total fat in turkey meat emulsion products.
