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Her geçen gün artan dünya nüfusuna paralel olarak insan ihtiyaçlarını karşılamak niyeti ile tüketim de artmaktadır. Bununla birlikte katı atık miktarı da yükselmektedir. Geri dönüşüm, yeniden değerlendirilme imkanı olan katı atıkların, çeşitli işlemlerden geçirilerek yeniden üretim sürecine dahil edilmesidir. Geri dönüşüm programlarının başarısı, tüketicilerin katılımı ile doğru orantılıdır. Bu sebeplerle atıkların geri dönüşümünde tüketici davranışlarının araştırılması büyük öneme sahiptir. Bu çalışmanın amacı Türkiye’deki tüketicilerin katı atıkların geri dönüşümü konusundaki bilinç düzeylerinin ve farkındalıklarının belirlenmesidir. Bu çalışmada online anket formu ile elde edilen birincil veriler kullanılmıştır. Çalışma kapsamında örnekleme yöntemi kullanılarak belirlenen 415 tüketici ile anket yapılmıştır. Anketlerden elde edilen birincil veriler, temel istatistiki yöntemler ile değerlendirilmiştir. Çalışma sonuçlarına göre; Türkiye’deki tüketicilerin %47,7’si cam eşyaları, %41,4’ü plastik malzemeleri, %53,5’i kağıt, karton ve türevlerini, %41,4’ü kumaş eşyaları ve %39,8’i elektronik eşyalar ve pilleri geri dönüşüme ayırdıklarını belirtmişlerdir. Araştırma kapsamındaki tüketicilerin bilinç düzeyleri genel olarak yüksektir. Türkiye’deki tüketicilerin geri dönüşüm ile ilgili ana sorunları; geri dönüşüm yapmak isteyen tüketiciler için sağlanan imkanların yetersiz olmasıdır. Bu nedenle özellikle yerel yönetimler kanalıyla geri dönüşüm kutularının sayılarının arttırılması ve bu kutulara her atık için ayrı bölmeye sahip olma özelliği kazandırılarak geri dönüşüm kutularının çeşitliliğinin sağlanması önerilmektedir.

Türkiye’de en çok üretilen tahıl olan ve ekmek üretiminde kullanılan buğday önemli bir konumda yer almaktadır. Gıda güvencesinde önemli bir yer edinen buğday Türkiye’nin stratejik ürünleri arasında yer almaktadır. Bu çalışmanın amacı 2010-2020 döneminde Türkiye’de buğdayda kendi kendine yeterlilik ve ithalata bağımlılık derecesinin belirlenmesidir. Öncelikle Türkiye İstatistik Kurumu’ndan elde edilen buğday üretim, tüketim, ihracat ve ithalat verileri incelenmiştir. Daha sonra FAO tarafından tavsiye edilen formüller kullanılarak buğdayda kendi kendine yeterlilik ve ithalata bağımlılık dereceleri hesaplanmıştır. Araştırma sonuçlarına göre Türkiye’de 2010-2020 yılları arasında buğday üretim alanlarının azalma eğiliminde olduğu, ihracat ve ithalatın ise artış eğiliminde olduğu tespit edilmiştir. 2010-2020 yılları arasında Türkiye’nin buğdayda kendi kendine yeterlilik oranının ortalama %96,90, ithalata bağımlılık oranının ise ortalama %27,38 olduğu belirlenmiştir. 2020 yılı itibariyle Türkiye’nin buğdayda kendi kendine yeterlilik oranının %96,90, ithalata bağımlılık oranının %38,94 olduğu ortaya konmuştur. Buğday ithalatının giderek artacağı tahmin edilmekle birlikte bu durumun uzun vadede sürdürülebilir olmayacağı düşünülmektedir. Ekim alanlarının azalması ve iklim değişikliği gibi etkilerden dolayı buğday veriminin artırılması amacıyla sıcaklığa, hastalık ve zararlılara daha dayanıklı çeşitlerin ve sertifikalı tohumluk kullanımının yaygınlaştırılması gerekmektedir.

Yumurta, birçok besin maddesini bünyesinde barındırdığından insan beslenmesinde oldukça önemli bir besin kaynağıdır. Hayvansal gıdalar, insan beslenmesinde protein ihtiyacının karşılanmasında önemli bir yer tutmaktadır. Son yıllarda, kırmızı et fiyatlarının artış göstermesi tüketicilerin tavuk eti ve yumurtasına yönelmesine yol açmıştır. Fakat son yıllarda yaşanan ekonomik dalgalanmalar, tavuk yumurtası fiyatlarınının da artış göstermesine yol açmakla birlikte gıda güvencesi açısından olumsuzluklar yaratmıştır. Bu durum tavuk yumurtasında kendi kendine yeterliliğin ve ithalata bağımlılığın belirlenmesiyle etkin politikalar oluşturulmasını gerekli kılmıştır. Bu çalışmanın amacı, Türkiye’nin tavuk yumurtasında kendi kendine yeterlilik ve ithalata bağımlılık açısından değerlendirilmesidir. Bu amaçla, Türkiye İstatistik Kurumu ve Birleşmiş Milletler Gıda ve Tarım Örgütü’nden tavuk yumurtası üretim, ihracat ve ithalat verileri, FAO tarafından tavsiye edilen formüller kullanılarak analiz edilmiştir. Araştırma sonuçlarına göre, Türkiye’nin tavuk yumurtasında 2015-2021 yılları arasında kendi kendine yeterliliğinin ortalama %130,37, ithalata bağımlılığının ortalama %39,90 ve kişi başına tavuk yumurtası tüketiminin ortalama 11,09 kg/yıl olduğu tespit edilmiştir. Araştırma önerilerine göre, yem maliyetlerinin düşürülmesi, hayvan materyalinde ithalata bağımlılığın azaltılması, ıslah çalışmalarının yaygınlaştırılması ve geleneksel kafeslerde tavuk yetiştiriciliğine son verilmesi tavsiye edilmektedir., The egg is a very important source of nutrients for the human diet because it contains many nutrients. Animal foods play an important role in meeting the protein requirements of the human diet. In recent years, the increase in red meat prices has led consumers to turn to chicken and eggs. However, economic fluctuations in recent years have led to an increase in hen egg prices and have had a negative impact on food security. This situation necessitated an effective policy to determine self-sufficiency and dependence on imports of hen eggs. The objective of this study is to evaluate Türkiye in terms of self-sufficiency and import dependence in hen eggs. For this purpose, the data on production, export and import of hen eggs obtained from the Turkish Statistical Institute and the Food and Agriculture Organization of the United Nations were analyzed using the formulas recommended by the Food and Agriculture Organization of the United Nations. From the research results, the average self-sufficiency rate of Türkiye in hen eggs in 2015-2021 is 130.37%, the dependence on imports is 39.90%, and the average per capita consumption of hen eggs is 11,09 kg/year. According to the research recommendations, it is recommended to reduce feed costs, reduce import dependency for animal materials, expand breeding studies, and end chicken farming in conventional cages.

Background The search for preservation methods that can be used as alternatives to heat treatment is a significant issue in food quality. Utilization of plasma technology, a useful nonthermal technique, is encouraged in the food industry because of its effectiveness in preserving the natural aroma and flavor and antimicrobial activity. Scope and approach The cold plasma (CP) technique is used for food processing for enhancing antimicrobial activity, structural modification, decontamination of surfaces, and disinfection of food-processing instruments. Currently, a combination of CP with other promising approaches, such as nanotechnology applications, including nanofiber, nanoemulsion, nanoparticles, and nanoencapsulation, and emerging nonthermal technologies, including pulsed electric field (PEF), pulsed light (PL), and ultrasound, is gaining increased attention. In addition to its many advantages, CP is a low-cost method that can be an alternative to heat-based techniques used for the processing of food products. Therefore, application of CP technology in the food industry has been described in this review. Key findings and conclusions Demand for raw or non-heat-treated foods is increasing due to factors, such as the preference of consumers for healthy foods and the development of consumer awareness. However, plasma technology can be used to improve microbial quality and prevent rapid physical, chemical, and sensory changes. Studies have shown that CP application is effective in offering higher-quality products for consumption by extending the shelf life of foods. Positive results have been achieved in terms of both quality and microbial activity in different food groups with plasma technology. In addition to recently published articles, the combined hurdle effect of CP with other emerging novel technologies such as nanotechnology, pulsed electric field (PEF), pulsed light (PL), and ultrasound processing on food or food packaging materials could be further studied and used to ensure food safety. However, the high initial investment costs for CP need to be considered.

Bu çalışmada, geleneksel yöntemle üç farklı yaban mersini türü ile (Vaccinium corymbosum L., Vaccinium arctostaphylos L. ve Vaccinium uliginosum L.) üretilen sirkelerin bazı fiziksel, kimyasal ve duyusal kalite özelliklerinin belirlenmesi araştırılmıştır. Araştırma sonunda en yüksek; pH (4.11), toplam asitlik (27.5 g L-1), kuru madde (4.8 %), kül (4.5 g L-1), briks (4.91 °Briks), yoğunluk (1.039 g cm-3), iletkenlik (2.51 μS cm-1), toplam antioksidan (141.14 μg troloks eşdeğeri (TE) mL-1) ve toplam fenolik madde değerlerinin (262.49 mg gallik asit eşdeğeri (GAE) L-1) Vaccinium corymbosum L. türü ile üretilen sirke örneklerinde olduğu belirlenmiştir (P

The aim of this study was to use various plants to increase the functional properties of yoghurt. The ethanol extracts of three different plant (Mentha piperita L., Ocimum basilicum L., and Hibiscus sabdariffa L.) extracts were added to the stirred type yoghurts at different ratios (0.1%, 0.3% and 0.5%). The pH values, colour values, antioxidant activity, microbial and sensory attributes of yoghurt were evaluated on the storage days of 0, 7, 14, 21, and 28. The lowest pH values were found at the beginning (4.29) and at the end (3.95) of the storage period in samples containing 0.5% hibiscus extract. The addition of plant extracts in amounts of 0.3% and higher decreased the lightness (L*) value of yoghurt (p

This study determined that physicochemical, microbiological and sensory properties of red beet vinegar. The color values of red beet vinegar were L*: 2.55, a*: 1.54 and b*: -0.98. The mean pH, dry matter%, °Brix, ash%, density and conductivity values of vinegar samples were 2.94±0.32, 3.30±0.12, 3.71±0.17, 0.24 ± 0.21, 1.003±0.002 g/cm3 and 2.13 ± 0.042 μS/cm, respectively. The mean antioxidant value of vinegar samples produced from the red beet was 96.14±3.43 μg TE/mL and the total phenolic content was 1170.78±20.95 mg GAE/L. Of the mineral contents, Na was determined to be the highest with 370.94±2.73 ppm, followed by K with 69.13±1.13 ppm, P with 14.5±0.01 ppm and Ca with 10.07±0.42 ppm. Following the fermentation process, the mean acetic bacterial count in vinegar samples was 3.06±0.14 log cfu/mL while the mean lactic acid bacterial count was 2.84±0.09 log cfu/mL and the mean yeast/mold count was 1.09±0.08 log cfu/mL. According to the sensory analysis results, the highest score was determined to be 7.67 ± 0.57 in color score whereas the lowest score was 5.05 ± 0.21 in aroma score. The general appreciation score of the red beet vinegar was 6.75 ± 0.35.

WOS:000564350300001 In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of -49.82 were determined in the sample filled into small intestine. Practical Application Tulum cheese is usually produced by filling sheep or goat skin bag. Goat or sheep skin bag are not always available, and the amount of cheese produced in them is excessive. Therefore, cheeses were also filled to small intestine and appendix. At the end of the study, there were no negative effects on cheeses filled with intestine and appendix. The use of small intestine and appendix has helped to develop a product that will be appreciated by the consumers with no adverse effects in the physicochemical and textural properties of cheese.

In this study, some physical, chemical and sensory properties of vinegar produced from hawthorn (Crataegus tanacetifolia) by conventional method were investigated. According to the results of the analyses performed, dry matter, pH, total acidity, ash and conductivity values were determined to be 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L and 1.36±0.08 μS/cm, respectively. As a result of the alcohol analysis performed after 9 months of storage, no alcohol was detected in the samples. Furthermore, total antioxidant activity and total phenolic content in vinegar samples were determined to be 86.23±8.12 μg trolox equivalent (TE)/mL and 751.11±15.71 mg gallic acid equivalent (GAE)/L, respectively. In hawthorn vinegar samples, it was determined that the brix value was 2.24±0.07, density was 1.018±0.02 g/cm3, mean color values; L* values were 27.80±0.51; a* values were 1.33±0.04 and b* values were -0.30±0.13. 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P, 0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Sn were found in hawthorn vinegar, which is rich in mineral content. According to the sensory analysis results, it was determined that the color scores of vinegar samples were 7.20±0.28, the aroma value was 6.25±0.32, the odor value was 6.75±0.37, the appearance value was 6.25±0.22, and the general appreciation value was 7.25±0.53.

Bu çalışmada, kırmızı havuç (Daucus carota L. var. atrorubens Alef.), kırmızı pancar (Beta vulgaris var. cruenta Alef.) ve mor lahana (Brassica oleracea L. var. capitata f. rubra) sebzeleri ile üretilen kombucha çaylarının fiziksel, kimyasal, mikrobiyolojik ve duyusal parametreleri araştırılmıştır. 21 günlük fermantasyon süresince örneklerin; pH, briks, su aktivitesi (aw), viskozite, toplam antioksidan kapasite ve fenolik madde miktarı değerlerinin azaldığı (P, In this study investigated the chemical, microbiological, color and sensory parameters of kombucha teas produced with red carrot (Daucus carota L. var. atrorubens Alef.), red beet (Beta vulgaris var. cruenta Alef.) and purple cabbage (Brassica oleracea L. var. capitata f. rubra). During the 21-day fermentation, it was determined that pH, brix, water activity (aw), viscosity, total antioxidant and phenolic content values decreased (P

In this research, “incir uyutması”, a local dairy dessert, was produced by adding figs (10%, 15% and 20%) and orange peel albedo (0.2%, 0.4% and 0.6%) layer at different ratios. Produced dairy desserts were stored at 4ºC for 7 days. As a result of the physicochemical analysis, it was determined that dry matter, viscosity, a* (redness) and b* (yellowness) values increased related to the increase in figs ratios whereas pH and L* (lightness) values decreased (p0.05) whereas the total aerobic mesophilic and psychrophilic bacteria counts increased during storage (p

This study aimed to determine the antibacterial effects of Oenothera biennis and Origanum minutiflorum O. Schwarz et. P. H. the leaves extrats on foodborne pathogenic bacteria. The highest antibacterial effect on bacterial strains, the lowest Minimum Inhibitory Concentration (MIC) and the lowest Bactericidal Concentration (MBC) values of both plants was determined in extracts obtained from the leaves using diethyl ether (P 500 mg/mL, respectively, in acetone extract detected on Pseudomonas aeroginosa . The lowest MIC value of the diethyl extract of Origanum minutiflorum O. Schwarz et. P. H. Davis was determined to be 0.029 mg/L on Listeria monocytogenes and Bacillus cereus whereas the lowest MBC was determined to be 7.81 mg/mL on Bacillus cereus .

Bu arastirmada cirisin ( Asphodelus aestivus Brot.) sekiz onemli gida kaynakli patojen bakteri uzerindeki antibakteriyel etkisinin disk difuzyon metodu ile belirlenmesi amaclanmistir. Arastirma sonucunda en fazla inhibisyon etkinin; 1 5.63 mm zon capi Escherichia coli uzerinde oldugu, bunu sirasiyla Staphylococcus aureus ( 14.78 mm), Listeria monocytogenes ( 10 .72 mm), Shigella flexneri ( 10 .06 mm), Enterobacter aerogenes (9 .22 mm) ve Enterococcus feacalis (8 .15 mm) takip ettigi belirlenmistir (P

In this study, chemical, physical and sensory quality properties of vinegar produced from cactus fruit (Opuntia ficus inidica L.) by conventional method were investigated. At the end of the study, it was determined that dry matter values were 0.54±0.02 g/L, total acidity was 6.15±0.21 g/L, pH was 3.06±0.01, and conductivity was 1.90±0.01 μS/cm. The total phenolic and antioxidant values of the samples were determined to be 731.11±39.28 mg GAE/L and 49.71±4.85 μg TE/mL, respectively. Density, brix, and color (L*, a*, b*) values were determined to be 1.00±0.00 g/cm3, 1.00±0.00 °Brix, L* (28.98±0.56), a* (2.23±0.01), and b* (-1.60±0.36), respectively. Nevertheless, the presence of alcohol was not detected in any of the samples after nine months of storage. The mineral material contents of cactus vinegar samples were determined as Na; 38.48±0.07 ppm, Mg; 15.35±0.91 ppm, K; 354.46±2.91 ppm, Ca; 14.11±0.83 ppm, P; 20.4±0.16 ppm; Fe; 0.19±0.00 ppm, B; 0.36±0.00 ppm, Mn; 0.32±0.00 ppm, Zn; 0.10±0.00 ppm, Al; 0.14±0.00 ppm, Cu; 0.01±0.00 ppm, Sn; 7.17±0.06 ppb. The sensory analysis scores of the samples were given by the panelists as follows: appearance; 6.00±0.00, odor; 7.25±0.35, aroma; 5.75±0.35, color; 5.75±0.35 and general appreciation; 6.25±0.35. The results obtained were compared with apple cider vinegar which is the most consumed type of vinegar all over the world. Based on the results, cactus vinegar produced from cactus fruit by conventional method can be considered as a new type of vinegar, which is functional and useful for human health.

There are many natural growth area in Turkey and utilizability is increasingly in different areas. Berry fruits involve several species such as grape (Vitis spp.), currant (Ribes spp.), rosehip (Rosa spp.), strawberry (Fragaria spp.), raspberry (Rubus spp.), pomegranate (Punica spp.), blackberry (Rubus spp.), bilberry (Vaccinium spp.), mulberry (Morus spp.) and cornelian cherry (Cornus spp.). Berries are soft fruits that turn from red to blue or black. They contain a good source of vitamins and minerals, and they have various phytochemical compositions that relevant to consumer health. Different varieties of berries contain quite variable concentrations of ascorbic acid, folic acid, anthocyanin, flavonol, ellagitannins and many diversity of hydroxybenzoic acid. Berries have antioxidant, antimicrobial, antifungal and anticarcinogenic properties due to rich content of phytochemical. In this study, Antifungal effect of ethanol extracts obtained from strawberry, raspberry, pomegranate, blackberry, bilberry, mulberry and cornelian cherry against 7 different subspecies of Penicillium, 6 different subspecies of Aspergillus and Mucor racemosus, Botrytis cinerea, Geotrichum candidum, Cladosporium claudosporioides, Rhizopus nigricans species were determined by using disk diffusion method. As a result of the research; It was determined that 9 different samples had antifungal effect on 18 different mold species at various rate. The highest antifungal effect was observed with 24.65 milimeter zone diameter against Mucor racemosus in pomegranate peel extract. This value was followed by blackberry extract against Penicillium glaucum and Penicillium chrysogenum with 20.54 and 20.03 milimeter zone diameter, respectively. It was concluded that the lowest antifungal effect on mold species apart from Aspergillus flavus in blue bilberry extract.

Vegetables; in terms of vitamins, nutritional fiber, phenolic component and mineral matter has an important role in human nutrition. There are many species of purple-red vegetables, some of which are well-known, such as red beet (Beta vulgaris), black carrot (Daucus carota ssp. sativus var. atrorubens Alef), black radish (Raphanus sativus L. var. niger), purple cabbage (Brassica oleracea L. var. capitata f. rubra). Purple or red vegetables have higher antioxidant potential compared to other vegetables, which have many beneficial properties such as antimicrobial, antifungal, anti-inflammatory and liver protection. Each of vegetables which is black carrot, beetroot, black radish and purple cabbage contains p-coumaric acid, betaxanthin, ellagic acid and indole-3-carbinol respectively. In this study, Antifungal effect of ethanol extracts obtained from red beet, black carrot, black radish which are inner and peel part, purple cabbage against 7 different subspecies of Penicillium, 6 different subspecies of Aspergillus and Mucor racemosus, Botrytis cinerea, Geotrichum candidum, Cladosporium claudosporioides, Rhizopus nigricans species were determined by using disk diffusion method. As a consequence; it was determined that 7 different samples had antifungal effect on 18 different mold species at various rate. The highest antifungal effect was observed with 23.05±0.05 mm zone diameter against A. fumigatus in black radish inner part ethanol extract. This value was pursued by red beet inner part ethanol extract against M. racemosus with 21.44±0.12 mm zone diameter. It was concluded that the lowest antifungal effect on mold species except for P. citrinum, P. solitum and B. cinerea in purple cabbage extract.

There are many natural growth area in Turkey and utilizability is increasingly in different areas. Berry fruits involve several species such as grape (Vitis spp.), currant (Ribes spp.), rosehip (Rosa spp.), strawberry (Fragaria spp.), raspberry (Rubus spp.), pomegranate (Punica spp.), blackberry (Rubus spp.), bilberry (Vaccinium spp.), mulberry (Morus spp.) and cornelian cherry (Cornus spp.). Berries are soft fruits that turn from red to blue or black. They contain a good source of vitamins and minerals, and they have various phytochemical compositions that relevant to consumer health. Different varieties of berries contain quite variable concentrations of ascorbic acid, folic acid, anthocyanin, flavonol, ellagitannins and many diversity of hydroxybenzoic acid. Berries have antioxidant, antimicrobial, antifungal and anticarcinogenic properties due to rich content of phytochemical. In this study, Antifungal effect of ethanol extracts obtained from strawberry, raspberry, pomegranate, blackberry, bilberry, mulberry and cornelian cherry against 7 different subspecies of Penicillium, 6 different subspecies of Aspergillus and Mucor racemosus, Botrytis cinerea, Geotrichum candidum, Cladosporium claudosporioides, Rhizopus nigricans species were determined by using disk diffusion method. As a result of the research; It was determined that 9 different samples had antifungal effect on 18 different mold species at various rate. The highest antifungal effect was observed with 24.65 milimeter zone diameter against Mucor racemosus in pomegranate peel extract. This value was followed by blackberry extract against Penicillium glaucum and Penicillium chrysogenum with 20.54 and 20.03 milimeter zone diameter, respectively. It was concluded that the lowest antifungal effect on mold species apart from Aspergillus flavus in blue bilberry extract.

Bu calismada, siyah (Ficus carica) ve beyaz incir (Ficus alba) turlerinden elde edilen incir sutlerinin, bazi gida kaynakli patojen bakteri ve kuf turleri uzerindeki antibakteriyel ve antifungal etkilerinin belirlenmesi amaclanmistir. Arastirma sonucunda en fazla antibakteriyel etki siyah incirin sutunde 17.95 mm zon capi ile Escherichia coli uzerinde oldugu, buna karsin en dusuk etkinin ise; beyaz incirin sutunde 9.25 mm zon capi ile Staphylococcus aureus’ a karsi oldugu belirlenmistir (P

Kırmızı pancar (Beta vulgaris var. Cruenta Alef.) Amaranthaceae familyasına ait çiçekli bir bitki olup Avrupa‘nın batısından tüm Akdeniz kıyılarına kadar uzanan bölgelerde tarımı yapılmaktadır. Türkiye‘de ise; özellikle Ege ve Marmara bölgelerinde üretilmektedir. Dünyada süt ve süt ürünlerinin, meyve sularının, sos, çorba, şekerleme, jöle, salça, kahvaltılık ürünlerin, sucuk, sosis gibi ürünlerin üretimlerinde kullanım alanına sahiptir. Türkiye‘de ise bunlara ek olarak şalgam suyu ve turşu üretiminde de yaygın olarak kullanılmaktadır. Kırmızı pancar özellikle, sodyum, potasyum, magnezyum, kalsiyum ve fosfor gibi mineraller açısından zengin olup ayrıca demir ve selenyumda içermektedir. Ayrıca; antioksidan etki gösteren fenolik maddelerden, betalain ve flavonoid açısından da son derece zengindir. Bu çalışmada; kırmızı pancarın dış kabuğundan ve etli iç kısmından farklı çözücüler (etanol, metanol ve distile su) kullanılarak elde edilen ekstraktların bazı gıda patojenleri üzerindeki antibakteriyel etkisi disk difüzyon metodu ile belirlenmiştir. Araştırma sonucunda; en fazla antimikrobiyal etki 17 mm dilüsyon çapı ile Listeria monocytogenes‘a karşı kırmızı pancarın kabuk kısmından elde edilen su ekstratında gözlemlenmiştir. Bu değeri, 16 mm dilüsyon çapı ile Pseudomonas aeroginosa‘a karşı yine kırmızı pancarın iç kısmından elde edilen metanol ekstraktı izlemektedir. En düşük MIC ve MBC değerleri sırasıyla 23,44 ve 31,25 μg / mL değerleriyle pancar kabuğu metanol ekstraktı Enterobacter aerogenes üzerinde olmuştur. Elde edilen tüm sonuçlar, Eucast (The European Committee on Antimicrobial Susceptibility Testing) ve CLSI (Clinical and Laboratory Standards Institute) laboratuvarlarının referans değerleri ile test edilen patojen mikroorganizmaların ekstraktlara karşı dirençlilik ve duyarlılık dereceleri belirlenmiştir.

Red beet (Beta vulgaris var. Cruenta Alef.) it is a flowering plant belonging to the family of Amaranthaceae and is cultivated in the regions extending from the west of Europe to all the Mediterranean coasts In Turkey; especially in the Aegean and Marmara regions. In the World, it is used in the production of milk and milk products, fruit juices, sauces, soups, confectionery, jelly, tomato paste, breakfast products, sausages and sausage products. In Turkey, in addition to these, it is widely used, in producing the turnip juice and pickles. There beet is particularly rich in minerals such as sodium, potassium, magnesium, calcium and phosphorus and also contains iron and selenium. Further; rich in antioxidant phenolic substances, betalain and flavonoid. In this study; antibacterial effect of extracts obtained from red beet outer shell and flesh inner part by using different solvents (ethanol, methanol and distilled water) on some food pathogens were determined by dise diffusion method. As a result of the research; the most antimicrobial effect was observed in the water extract obtained from the shell portion of red beet against Listeria monocytogenes with a 17 mm dilution diameter. This value was determined to be followed by methanol extract obtained from the interior of the red beet against Pseudomonas aeroginosa with a 16 mm dilution diameter. The lowest MIC and MBC values were on the Enterobacter aerogenes of beet peel methanol extract with values of 23.44and 31.25 μg / mL, respectively. All results were compared with the reference values of Eucastand CLSI laboratories and resistance and sensitivity were determined.

Bu çalışmada, Afyonkarahisar ili halk pazarlarında tam yağlı süzme ya da kese yoğurdu olarak satışa sunulan konsantre yoğurtlardan farklı zamanlarda (mart ve eylül ayları arasında) alınan 50 adet örneğin, kimyasal ve mikrobiyolojik kalitelerinin Türk Gıda Kodeksi, Fermente Süt Ürünleri Tebliği’nde belirtilen kriterlere uygunluğunun araştırılması amaçlanmıştır. Örneklerin ortalama pH, titrasyon asitliği, yağ, kuru madde ve protein içeriği değerleri sırasıyla 3.51±0.36, %2.09±0.11, %5.36±0.14, %23.88±2.17 ve %6.14±1.08 olarak bulunurken, ortalama toplam aerobik mezofilik bakteri, toplam aerobik psikrofilik bakteri, toplam koliform grup bakteri, maya/küf, laktik asit bakteri sayıları ile Staphylococcus aureus sayıları ise; 4.87±0.92, 3.01±0.61, 2.69±0.16, 4.64±0.14, 5.67±0.38 ve 2.59±0.28 log kob/g olarak tespit edilmiştir. Ayrıca, örneklerin %16’sında (8 adedinde) Escherichia coli ve %12’sinde (6 adedinde) ise Salmonella spp. gelişimi belirlenmiştir. Araştırmada elde edilen sonuçlara göre; süzme yoğurt numunelerinin %26’sı protein, %14’ü yağ içeriği, %100’ü maya/küf, %38’i toplam koliform grup bakteri sayısı, %14’ü Staphylococcus aureus sayısı, %16’sı Escherichia coli ve %12’si de Salmonella spp. varlığı açısından ilgili tebliğlerde belirtilen kriterlere uymadığı tespit edilmiştir.

Bu çalışmada Afyonkarahisar ilinde farklı sütlerden (inek, koyun ve keçi) üretilip ve üç farklı ambalaj malzemesi Tulum, bidon ve çuval) içerisinde satışa sunulan tulum peynirlerinin kimyasal ve mikrobiyolojik kaliteleri araştırılmıştır. İncelenen toplam 135 numunenin en yüksek pH, % titrasyon asitliği, su aktivitesi (aw), kurumadde (%) ve yağ (%) değerleri sırasıyla, 5.23, 0.71, 0.882, 54.38 ve 46.5 en düşük; 3.97, 0.39, 0.724, 52.18 ve 20.0 olarak belirlenmiştir. Bidon ambalajlar içerisinde satışa sunulan örneklerin pH laktik asit cinsinden % titrasyon asitliği, aw, kurumadde ve yağ değerlerinin diğer ambalaj malzemeleri ile satılan örneklere kıyasla daha düşük olduğu tespit edilmiştir. Örneklerin toplam aerobik mezofilik bakteri, maya/küf, toplam koliform grubu bakteri, laktik asit bakterisi, Lactococcus/Streptococcus spp. ve Staphylococcus aureus türü bakteri sayıları sırasıyla en fazla7.21, 6.92, 4.67, 4.92, 4.58 ve 4.03 log kob g-1, en düşük 3.42, 3.56

Bu çalışmada beşfarklı baharatın etanol ekstraktları keçiboynuzu çekirdeğinden elde edilen gamlakaplanmış kaşar peynirleri 28 gün boyunca depolanmış ve bu süre boyuncaörneklerin mikrobiyolojik ve duyusal değerlerindeki değişimleri incelenmiştir. Depolamasüresi sonunda tüm örneklerin mikroorganizma sayıları artış göstermiştir (P, Inthis study, the kashar cheeses coated with the locust bean gum that contained ethanolextracts of five different plants. The changes in microbiological and sensory attributes ​​of the samples were examined during the 28 daysstorage periods. Microorganism numbers of all samples increased atthe end of storage period (P

Bu calismada, Afyonkarahisar ili ve cevresinde yasayan halk tarafindan gida olarak tuketilen acigunek, bici bici, sigir kuyrugu ve eksimenin antioksidan ve antimikrobiyal ozelliklerinin belirlenmesi amaclanmistir. Arastirma sonucunda DPPH Serbest Radikal Giderme Aktivitesi (%) ve Toplam fenolik madde miktari en fazla % 52.46± 1.25 ve 0.55±0.60 GAE mM deger ile eksimende ( Galium verum ) oldugu saptanmis, bunu % 52.46± 1.25 ve 0.55±0.60 GAE, mM degerler ile Bici bici’nin ( Polygonum cognatum ) takip ettigi belirlenmistir. Yapilan antimikrobiyal aktivite testleri sonucunda ise; en fazla antimikrobiyal etkinin yine eksimen tarafindan gosterildigi, Escherichia coli ’ye karsi 28±0.02 ve Listeria monocytogenes ’e karsi 26±0.00 mm zon capi olusturdugu tespit edilmistir. Eksimenin bu bakteriler uzerindeki MIC ve MBC degerleri ise sirasiyla; 24 ve 48 μg/mL olarak belirlenmistir.

In this study, cow and buffalo milk with different fat contents were used for the production of kefir drinks with kefir grain or kefir culture, and the protein and tyrosine contents of kefir drinks were determined during 21 days of storage at 4°C. The protein content of samples decreased during storage (P

Bu calismada, Afyonkarahisar ili genelinde aile ve kucuk capta uretim yapan isletmelerin urettigi (n: 35) ve endustriyel olarak uretilerek satisa sunulmus (n: 35) Afyon kaymagi orneklerinin mikrobiyolojik kalitelerinin belirlenmesi amaclanmistir. Aile ve kucuk capta uretim yapan isletmelerin numunelerinde, TAMB, TAPB, toplam koliform, maya-kuf, laktik asit bakteri, Pseudomonas spp. ve Staphylococcus aureus sayilari sirasiyla ve ortalama, 6.36, 5.92, 4.64, 6.24, 5.79, 5.44 ve 4.24 log kob/g aile ve kucuk capta uretim yapan isletmelerin urettigi numunelerde ortalama belirlenmistir. Buna karsin mandira ve sut fabrikalarinda uretilen kaymak numunelerinde ise; 5.02, 4.76, 2.54, 4.28, 4.54, 2.98 ve 2.24 log kob/g oldugu tespit edilmistir. Aile ve kucuk capta uretim yapan isletmelerin urettigi kaymaklardan alinan numunelerin, 11 adedinde Escherichia coli , 2 adedinde Escherichia coli O157:H7, 8 adedinde Salmonella spp., 7 adedinde Listeria spp., 4 adedinde Listeria monocyogenes ve 2 adedinde Clostridium perfingens uremesi belirlenmistir. Endustriyel olarak uretim yapan mandira ve sut fabrikalarinda uretilen numunelerde ise; 7 adedinde Escherichia coli , 3 adedinde Salmonella spp., 3 adedinde Listeria spp., 2 adedinde Listeria monocyogenes uremesi gozlenmistir.

Bu arastirmada sigir etinden uretimmis koftelere cesitli oranlarda farkli sogan (Allium cepa L.) turlerinin kabuk ekstraktlari ilave edilerek koftelerdeki kalite cesitli nitelikleri arastirilmistir. Calismada kullanilan kofte numunelerine % 0.5, % 1, % 2 oranlarinda sogan ekstraktlari ilave edilerek 4 C’de 21 gun sure ile depolanmistir. Depolamanin 0, 7, 15, 21. gunlerinde toplam aerobik mezofilik, toplam aerobik psikrofilik, toplam koliform, Lactococcus cinsi bakteri, proteolitik bakteri, lipolitik bakteri, Pseudomonas cinsi bakteri ile maya ve kuf sayilari arastirilmistir. Yapilan mikrobiyolojik analizler sonucunda cesitli sogan kabugu ekstraktlari ilave edilmis orneklerde depolama suresi boyunca toplam aerobik psikrofilik, toplam aerobik mezofilik, toplam koliform, Lactococcus cinsi bakteri, proteolitik bakteri, lipolitik bakteri, Pseudomonas cinsi bakteri ile maya ve kuf sayilarinin kontrol numunesine kiyasla daha dusuk oldugu tespit edilmistir. Yapilan renk analizi sonucunda depolama suresinin artmasina bagli olarak L* (parlaklik), a*(kirmizilik), b*(sarilik) degerlerinde azalma tespit edilmistir.

Bu calismada iki farkli cay ile uretilen Kambucha caylarinin fermantasyon suresi sonundaki antikrobiyal ve antioksidatif ozelliklerinin belirlenmesi amaclanmistir.18 gunluk fermantasyon suresi sonunda siyah cay ile uretilen caylarin Serbest radikal giderme aktivitesinin (% 62.4 ± 0.8) ve Toplam fenolik madde miktarlarinin (7.8 ±1 .3 GAE, mM ) yesil cay ile uretilenlere kiyasla daha yuksek oldugu belirlenmistir. 8 farkli gida kaynakli patojen bakteri uzerinde yapilan antimikrobiyal aktivite testi sonucunda en fazla etkinin yine siyah cay ile uretilen Kambucha caylarinda Staphylococcus aureus (24 mm zon capi) uzerinde oldugu, bunu Escherichia coli ’nin (20 mm zon capi) izledigi tespit edildi. Ayni bakteriler uzerinde siyah cay kullanilarak uretilen cesidin MIC degerleri ise sirasiyla 24 ve 48 μg/mL olarak belirlendi.

In this study, after washing, changes in the quality characteristics of chicken eggs coated with apricot, almond, and sour cherry tree resins were examined during two different temperatures (4 °C and 22 °C) storage for 60 days. While air cell height, weight loss, albumen and yolk pH and a* (redness) values increased in all samples during storage, Haugh unit, albumen and yolk index, shell fracture and vitelline membrane strength, albumen and yolk L* (lightness) and b* (yellowness) values decreased (P

This present research, the proximate analyses, the antioxidant capacity and phenolic composition of Sinapis alba (yellow mustard seed), Brassica nigra (black mustard seed), Brassica juncea (brown mustard seed) and their autoclaved samples were evaluated. The antioxidant capacity of mustard seeds was analysed by examining antiradical activity, Fe2+ chelating activity, H2O2 scavenging and total phenolics. The mustard seeds were autoclaved to inhibit myrosinase activity. The level of antioxidant capacity and the phenolics of the mustard seeds were increased with autoclave treatment. The antiradical activity of mustard seeds were determined ACL×YM (0.810) followed by ACL×BRM (0.750), UNACLxYM (0.680), UNACLxBRM (0.600), ACLxBLM (0.590) and UNACLxBLM (0.450) types respectively (P < 0.05).

In this study, the microbiological and chemical properties of drinking water taken from fountains in the city center of Afyonkarahisar province were investigated. As a result, Escherichia coli was detected in 9 (22.5%) of forty samples examined. In 19 (47.5%) of them, it was determined that coliform group bacteria were above the values specified in the statute. It was determined that the total aerobic mesophilic bacteria count was 0-3.45 cfu kob/250ml, the coliform group bacteria count was 0-2.59 cfu kob/250ml, the psychrophilic group bacteria count was 0.48-2.81 log cfu/250ml, and the Escherichia coli count was 0-1.97 log cfu/250ml. In chemical analyses, pH, conductivity, hardness, nitrite, ammonium, bicarbonate, clarity, fluorine, chlorine values were determined to be 7.46, 344.4, 16.03, 0.061, 0.0312, 151.39, 9.8, 0.144, 0.171 mg/mL, respectively, on average. Although the chemical results indicated in samples were found appropriate according to the regulation on water for human consumption, in microbiological results, all samples did not comply with the quality criteria specified in the regulation on water for human consumption in terms of Escherichia coli, coliform, TAMB, total psychrophilic aerobic bacteria. In conclusion, it was concluded that the hygienic quality of drinking and tap water in the city center of Afyonkarahisar did not comply with the regulation on water for human consumption and had significant risks for public health. Bu çalışmada Afyonkarahisar ili şehir merkezinde bulunan çeşmelerden alınan içme sularının mikrobiyolojik ve kimyasal özellikleri araştırılmıştır. Sonuç olarak; incelenmesi yapılan kırk örneğin 9 adedinde (%22.5) Escherichia coli tespit edilmiştir. 19 adedinde (%47.5) ise; Koliform grubu bakterileri tüzükte belirtilen değerlerin üzerine olduğu saptanmıştır. Toplam aerobik mezofilik bakteri sayısı 0-3.45 log kob/250ml, koliform grubu bakteri sayısı 0-2.59 log kob/250ml, psikrofil bakteri grubu sayısı 0.48-2.81 log kob/250ml, Escherichia coli sayısı 0-1.97 log kob/250ml aralığında olduğu tespit edilmiştir. Kimyasal analizlerde pH, iletkenlik, sertlik, nitrit, amonyum, bikarbonat, berraklık, flor, klor değerleri sırasıyla ortalama 7.46, 344.4, 16.03, 0.061, 0.0312, 151.39, 9.8, 0.144, 0.171 mg/mL olarak saptanmıştır. Örneklerde belirtilen kimyasal sonuçlar İnsani tüketim amaçlı sular yönetmeliğine göre uygun bulunmasına karşın mikrobiyolojik sonuçlarda tüm numuneler Escherichia coli, koliform, TAMB, toplam psikrofil aerobik bakteri yönünden insani tüketim amaçlı sular yönetmeliğinde belirtilen kalite kriterlerine uygunluk göstermemektedir. Sonuç olarak, Afyonkarahisar şehir merkezindeki içme ve kullanma sularının hijyenik kalitesinin insani tüketim amaçlı sular yönetmeliğe uymadığı ve halk sağlığı açısından önemli riskler taşıdığı kanaatine varılmıştır.

In this study, Erzincan tulum cheeses produced using pasteurized sheep milk and probiotic bacterial cultures were filled in different packaging materials (skin bag, intestine, and appendix) and stored for 90 days. Subsequently, the chemical, microbiological and quality criteria of the samples were examined on the 2nd, 30th, 60th and 90th days of the storage period. Although the acidity values of cheese samples increased during the storage period, the pH and water activity values decreased. Similarly, TAMB, TAPB, yeast/mold, lactic acid bacteria, lipolytic bacteria, proteolytic bacteria, Lactococcus spp. and Pseudomonas spp. counts increased; however, the total coliform and Enterobacteriaceae counts decreased. The probiotic culture counts added in cheese production also decreased during storage. Moreover, no Escherichia coli, Staphylococcus aureus, Salmonella spp., Listeria spp. and Brucella spp. development was determined in the samples.

WOS:000499659400028 In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar (R) Cook) before being stored at + 1 degrees C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time (P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected by the cooking methods. The samples cooking with oven significantly lower shear (P < 0.0001) force values than those for the sous-vide method. Samples cooked by the convection oven had higher L* (lightness), a* (redness), b* (yellowness) than the cooked with sous-vide method (P < 0.0001). The sliced meat samples cooked by oven were given higher sensory ratings than those cooked by sous-vide except texture scores.

Ulkemiz ozellikle Guneydogu Anadolu Bolgesi antepfistigi uretimi bakimindan ekonomik bir deger olusturmasinin yani sira dunya siralamasinda onemli bir yere sahiptir. Sert kabuklu yemislerden olan antepfistiginin saglik uzerine olumlu etkileri bulunmaktadir. Protein, yag ve yag asitleri, lif, vitamin ve mineral bakimindan zengin besinsel icerige sahiptir. Fenolik bilesikler bakimindan zengin bir kaynak olan antepfistigi, yuksek antioksidan aktivitesiyle dikkat cekmektedir. Antepfistigi tuketiminin hipertansiyon, kanser, diyabet ve kardiyovaskuler hastaliklar uzerinde yararli etkilerinin bulundugu cesitli arastirmacilar tarafindan belirlenmistir. Bu derlemede antepfistiginin beslenme ve saglik acisindan yeri ve onemi uzerinde durulmustur.

Fermente süt ürünleri içinde yoğurttan sonra önemli bir yer tutan ve herkes tarafından beğenilerek tüketilen diğer bir ürün kefirdir. Kefir; gerek içermiş olduğu bileşenler, gerekse fermantasyon aşamasında oluşan yeni bileşenler sayesinde insan sağlığı üzerine olumlu etkilere sahiptir. Kullanılan sütün özelliği, yapım metodu, kullanılan kefir kültürünün mikrobiyal florası, fermantasyon şartları, muhafaza şartları ve süresine bağlı olarak kefirin bileşiminde değişiklikler görülebilir. Son yıllarda yapılan çalışmalarda kefirin insan sağlığına olan faydalarının arttırılması amaçlanmıştır. Fermente süt ürünleri içerisinde önemli bir yeri olan ve aynı zamanda probiyotik özelliğiyle dikkatleri çeken kefir, başta gastrointestinal etkileri olma üzere, kroner kalp rahatsızlıkları, antimikrobiyal, antitümör, antikarsinojenik, antialerjik etkiler ve astım etkilerinin azaltılması, bağışıklık sisteminin güçlendirilmesi gibi bir dizi sağlık faydasıyla ilişkilendirilmiştir. Kefir is a product which is holding and important place among fermented dairy products after yogurt and is consumed favorably by everyone. Kefir has positive effects on human health because of the components that the kefir contains, as well as the new components that are formed during the fermentation phase. Changes in the composition of the kefir depending on the properties of the milk used, the production method, the microbial flora of the kefir culture used, the fermentation conditions, the storage conditions and the duration can be observed. In the studies that have been conducted in recent years, it has been aimed to increase the benefits of kefir to human health. Kefir, which has an important place in fermented dairy products and also attracts attention with its probiotic properties, has been associated with a number of health benefits, such as mainly gastrointestinal effects, chronotherapy, antimicrobial, antitumor, anticarcinogenic, antiallergic effects and reduction of asthma effects, strengthening of the immune system.

The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry matter, fat and protein contents decreased. However, the type of milk had no significant effect on Lactobacillus, Leuconostoc and yeast counts. In the samples produced using starter culture microorganism counts except those of L. acidophilus of the samples increased (p < 0.05) during the 14 days of storage. Higher Lactobacilli (8.52 log cfu/ml) and Lactococci (8.84 log cfu/ml) was found in kefir produced using buffalo milk and starter culture in 21 days of storage, while higher L. acidophilus (6.41 log cfu/ml) was found in kefir produced using cow milk and starter culture. In general, due to the higher dry matter and protein content and yeast population, kefir made from buffalo milk may be preferred.

Abtract In the present study, total aerobic mesophilic bacteria count, Staphylococcus aureus and Escherichia coli 0:157 H:7 bacteria count, and presence of bacteria from Listeria and Salmonella genera were determined in the samples collected during separate 5-month-long periods from 15 separate points at five different dairy plants operating in different regions of Turkey. Walls and floors especially, raw material and end-product transport vehicles, tools and materials used in production and product packaging, and storage environments in some dairy plants were heavily loaded with bacteria. Among these microorganisms, the presence of Staphylococcus aureus and Escherichia coli 0:157 H:7 and food pathogens from Listeria and Salmonella genera in these environments can lead to microbiological quality loss and a range problems, including adverse effects on human health. The results of this study are of great importance in determining the lack of personal hygiene among plant personnel, violation of hygiene and sanitation rules, and the lack of quality management systems such as the HACCP (Hazard Analysis Critical Control Point).

In this study, some physicochemical, microbiological and sensorial properties of ice cream produced with essential oils obtained from lemon (L), mandarin (M), and orange (P) peels at different ratios (0.1%, 0.3%, and 0.5%) were investigated. The highest amount of dry matter was determined in sample P3 which contains 0.5% lemon peel essential oil as 39.36%. The pH and % acidity values of the samples were found to vary between 6.36- 6.45 and 0.22-0.27, respectively. At the end of the study, the lowest total aerobic mesophilic bacteria (3.80 log CFU/g), psychrophilic bacteria (4.01 log CFU/g), yeast and mold (3.71 log CFU/g) and Pseudomonas spp. (2.04 log CFU/g) counts were determined in ice cream sample P3. The total coliform group bacteria, Salmonella spp., Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes were not detected in any of the ice cream samples. As a result of the sensory evaluation, Bu çalışmada farklı oranlarda (%0.1, %0.3, %0.5) limon (L), mandalina (M) ve portakal (P) kabuklarından elde edilen esansiyel yağlarla üretilen dondurmaların bazı fizikokimyasal, mikrobiyolojik ve duyusal özellikleri araştırılmıştır. En yüksek kuru madde miktarı 39.36% ile %0,5 oranında limon kabuk esansiyel yağı içeren P3 örneğinde saptanmıştır. Örneklerin pH ve % asitlik değerlerinin ise sırasıyla; 6.36-6.45 ve 0.22-0.27 arasında değiştiği belirlenmiştir. Araştırma sonucunda en düşük toplam aerobik mezofilik bakteri (3.80 log kob/g), psikrofilik bakteri (4.01 log kob/g) maya küf (3.71 log kob/g) ve Pseudomonas spp. (2.04 log kob/g) sayılarıyla P3 dondurma örneğinde tespit edilmiştir. Dondurma örneklerinin hiçbirinde toplam koliform grup bakteri, Salmonella spp., Staphylococcus aureus, Escherichia coli ve Listeria monocytogenes türü bakteri gelişimi tespit edilmemiştir. Duyusal değerlendirme sonucunda en çok beğenilen örnek P3 olmuşken, kontrol örneği ise en az tercih edilen örnek olduğu tespit edilmiştir

Bu calismada; kislik arpalik maltlardan farkli cimlendirme sureleriyle uretilmis uc farkli malt sirkesinin bazi kalite ozellikleri belirlenmistir. Sirke orneklerinin kuru madde, asitlik, briks, kul, iletkenlik ve yogunluk degerleri malt sirkesi ornegine kiyasla, cimlendirildikten sonra kurutulan orneklerde daha yuksek oldugu (P

Çiğ köfte günlük olarakhazırlanıp, birkaç saat içerisinde tüketilmesi gereken, raf ömrü kısa vemikrobiyal açıdan riskli bir gıdadır. Bu araştırmada; çiğ köfte numunelerinebelirli oranlarda değişik baharat ekstrakları ilave edilmesinin, çiğ köftelerinraf ömrü üzerine etkisi etkileri incelenmiştir. Çalışmada kullanılacak çiğköfte hazırlandıktan sonra, %0,5 ve %1 oranında bitki ekstraktları (yeşil çay,hibiskus, tarhun, ceviz kabuğu, limon kabuğu yağı, portakal kabuğu yağı) ilaveedilerek +4oC de 21 gün süreyle depolanmıştır. Depolamanın 0, 7, 14ve 21. günlerinde, Lactobacillus spp., Lactococcus spp., maya ve küf, Pseudomonas spp., Escherichia coli, , Staphylococcusaureus, toplam koliform, Listeria spp., Salmonella spp., toplam aerobik mezofilik ve toplam aerobikpsikrofilik mikroorganizma varlığı araştırılmış; ayrıca depolama süresince,baharatların çiğ köftenin rengine etkisi de incelenmiştir. Depolama süresiboyunca numunelerin sırasıyla parlaklık-koyuluk, kırmızı-yeşil ve sarı-mavirenk göstergesi olan; L*, a*ve b değerlerinde artış gözlenmiştir.Yapılan mikrobiyolojik analiz sonuçlarına göre ise numunelerin hepsindemaya-küf sayısı, Pseudomonas cinsibakteri sayısı, laktik asit bakteri sayısı ve Lactococcus cinsi bakteri sayılarında azalma görülürken; toplamaerobik mezofilik bakteri sayısında kullanılan ekstrakta göre farklılıkgözlemlenmiş, patojen mikroorganizma ve Staphylococcusaureus cinsi bakterilerin üreme göstermediği tespit edilmiştir., Raw meatballs is afood which should be prepared daily and consumed within a few hours, shelf lifeis short and microbial in terms of risk. This research was carried out with theaim of determining the effect of various spices and modification of rawmeatballs on shelf life. The effects of the spice extracts on the shelf lifewere investigated by adding the spice extracts to the prepared raw meat ballsamples at certain ratios. After preparing the raw meatballs to be used in thestudy, plant extracts (green tea, hibiscus, tarragon, walnut shell, lemon peeloil, orange peel oil) were added at the rates of 0,5% and 1% and stored at + 4° C for 21 days. On days 0, 7, 14 and 21 of storage; total aerobic mesophilicbacteria, yeast and mold, total coliform bacteria, Lactobacillus spp.,Lactococcus spp., Pseudomonas spp., Listeria spp., Salmonella spp.Escherichia coli and Staphylococcus aureus counts has been researched. Inaddition, the effect of the spice on the color of raw meatballs during storagewas also examined. During the storage period; the samples were ofbrightness-darkness, red-green and yellow-blue color indicator, respectively; L*, a * and b * values were increased. According to the microbiological analysisresults; yeast-mold count, Pseudomonas spp., lactic acid bacteria and Lactococcus bacteria counts decreased inall samples. In contrast, the total aerobic mesophilic bacterial countsdiffered according to the extract used. In addition, Listeria spp, Salmonella spp, Escherischia coli and Staphylococcus aureus were found not toreproduce.

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and micro-biological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p