Yazar "Aydemir, Mehmet Emin" seçeneğine göre listele

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    Çam Kozalağı Sirkesinin Çiğ Sığır Etinde Listeria monocytogenes ve Salmonella typhimurium'un Hayatta Kalması ve Bazı Fiziko-Kimyasal Özellikler Üzerine Etkisi
    (Afyon Kocatepe Üniversitesi, 2024) Aydemir, Mehmet Emin; Sezer, Enes; Giraz, Mehmet Nuri
    Çam (Pinus) ağacı türlerinden elde edilen çam kozalakları antibakteriyel ve antioksidan aktiviteye sahip çeşitli biyoaktif maddelere sahiptir. Ancak çam kozalağından elde edilen ürünlerin fonksiyonel gıda veya gıda katkı maddesi olarak kullanımı sınırlıdır ve literatürde bu konuda çok fazla araştırma bulunmamaktadır. Bu çalışmanın amacı da çam kozalağı sirkesinin çiğ sığır etlerinde Listeria monocytogenes ve Salmonella typhimurium karşı bir marinat olarak değerlendirmektir. Bu amaçla çam kozalağı sirkesi ile üç farklı konsantrasyon (%25, %50 ve %75) ve 3 farklı marinasyon süresininde (2, 6 ve 24 saat) çiğ sığır eti marine edilip, L. monocytogenes, S. typhimurium sayıları, pH ve renk değerleri (L*, a*, b*) belirlendi. pH için konsantrasyon*zaman etkileşimi önemli olduğu, en düşük pH değeri %75 x 24 saat etkileşiminde sapandı. Marinasyon işleminin etin renk değerleri üzerinde önemli etkileri olmasına rağmen, a* değeri için konsantrasyon x zaman etkileşimi önemli olmadığı belirlendi (p>0,05). Çam kozalağı sirkesinde S. typhimurium sayısının 2 saatte 3,7 log 10, 6 saatte ise 5,26 log 10 azaldığı tespit edildi (p
  • Küçük Resim
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    Characterization of phenolic components of black teas of different origins and the effect of brewing duration on quality properties
    (Wiley, 2024) Aydemir, Mehmet Emin; Takım, Kasım; Yılmaz, Mustafa Abdullah; 0000-0002-5849-1741; 0000-0003-4631-1982; 0000-0002-4090-7227
    This research aims to identify the phytochemical constituents of 79 different samples of black tea, including varieties from India, Iran (IrT), Turkey (TT), and Sri Lanka. In addition, this study investigates the effect of varying brewing times on the quality characteristics of tea. Therefore, we analyzed the phytochemical content of tea using a novel LC-MS/MS method that we developed, which identifies 53 different phenolic compounds. Furthermore, objective evaluations were conducted on the total phenolic compound, total flavonoid compound, antioxidant activity, and color values at 15, 30, and 60-min brewing intervals. The prevailing phenolic compounds discovered in the corresponding tea classifications were quantitatively analyzed to be quinic acid, epicatechin gallate, epigallocatechin gallate, epicatechin, epigallocatechin, gallic acid, nicotiflorine, and isoquercitrin. The study found that the TT and IrT groups had the richest phytochemical content and the highest antioxidant activity. The Turkish tea group had the highest measurement for the desired red color, which is considered a sensory property. Infusion color, antioxidant activity, and total phenolic and flavonoid contents showed significant increases with prolonged brewing time. It was important to note that the chemical composition of tea varies according to its origin and brewing conditions. Extending the brewing time improved the quality of the tea. It should be noted, however, that longer brewing times result in a more intense release of flavonoids, and this increase may have a pro-oxidant effect.
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    Öğe
    Farklı Oranlardaki Doğal Zeolitde (Klinoptilolit) ve Daldırma Sonrası Tavuk Kanatlarda Önemli Gıda Patojenlerin Yaşam Kabiliyetleri
    (Harran University, 2024) Aydemir, Mehmet Emin; Giraz, Mehmet Nuri; Sezer, Enes
    Bu çalışmanın amacı kolaylıkla temin edilebilen doğal zeolit ile hazırlanmış solüsyonlarda ve bu solüsyonlar ile dekontamine edilmiş tavuk kanatlarında Salmonella Typhimurium ve Listeria monocytogenes’in yaşam kabiliyetlerini belirlemektir. Zeolitin, patojenlerin yaşam kabiliyeti üzerine etkisini belirlemek için farklı konsantrasyonlarda (%5, %10, %25) solüsyonlar hazırlanıp kontamine edildi. Daha sonra 4 °C’de muhafaza boyunca farklı sürelerde (2., 6., 24. saat) sayıları belirlendi. Zeolitin, tavuk kanatlarında patojenlerin yaşam kabiliyetine etkisinin belirlemesinde ise kontamine edilmiş tavuk kanatları üç farklı konsantrasyonda (%5, %10, %25) hazırlanan zeolit solüsyonlarına iki farklı sürede (1,5 ve 3 dk) daldırma işlemi yapılıp sayısı belirlendi. Bu çalışmanın sonuçlarına göre, zeolit solüsyonlarında S. Typhimurium sayısı yaklaşık 2,5 log10 azaldığını, L. monocytogenes sayısında ise yaklaşık 1,4 log10 azaldığı saptandı. Dekontamine edilmiş tavuk kanatlarında patojenlerin sayısı önemli ölçüde azaldığı saptandı (P?0,05). Ayrıca zeolit konsantrasyonunun arttırılması ve sürenin değişimi S. Typhimurium sayısı üzerinde önemli etkisinin olduğu tespit edildi (P?0,05). Sonuç olarak zeolitin S. Typhimurium ve L. monocytogenes’e karşı antimikrobiyal etkisinin olduğu ve kanatlı etlerinin dekontaminasyonunda kullanım potansiyeli olduğu ortaya konuldu. Yakın gelecekte gıda güvenliğinin sağlanması için zeolit doğal bir alternatif olabileceği öngürülmektedir. Bunun için zeolitin diğer potansiyel gıda uygulamaları içinde kapsamlı bir şekilde araştırılması gerekmektedir.
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    Inhibition of Nε-(carboxyethyl)lysine and Nε-(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade-containing Micromeria fruticosa
    (Wiley, 2024) Altun, Serap Kilic; Aydemir, Mehmet Emin; Takim, Kasim; Yilmaz, Mustafa Abdullah
    The objective of this study was to assess the impact of marinating beef, chicken, and fish with Micromeria fruticosa (M. fruticosa) on the inhibition of N-epsilon-(carboxyethyl)lysine (CEL) and N-epsilon-(carboxymethyl)lysine (CML). Furthermore, our objective was to examine how different cooking techniques, temperatures, and durations affect the creation of CEL and CML in these meat products. The study began with the characterization of M. fruticosa. Subsequently, meat samples were marinated using an M. fruticosa-containing marinade and stored at 4 +/- 1 degrees C for 24 h. Following storage, the meats underwent cooking in an oven at 200 degrees C for 12 min and in an air fryer at 250 degrees C for 8 min. Subsequently, pH, color, thiobarbituric acid reactive substances (TBARS), as well as CEL and CML analyses were conducted. M. fruticosa had high levels of biological activity and bioactive content. Moreover, increasing the M. fruticosa ratio in the marinade demonstrated a reduction in TBARS, CML, and CEL formation. This study concludes that M. fruticosa can be effectively used as a marinade component for meat, inhibiting the formation of CEL and CML. In conclusion, this research underscores the significant potential of M. fruticosa in reducing the synthesis of advanced glycation end products (AGEs) during meat processing. These results not only enhance our comprehension of the complex relationship between plant extracts and meat quality but also present encouraging prospects for fostering healthier and safer cooking methods.
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    Inhibition of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice
    (Elsevier Ltd., 2024) Altun, Serap Kılıç; Aydemir, Mehmet Emin; Takım, Kasım; Yılmaz, Mustafa Abdullah; Yalçın, Hamza
    The aim of this study was to investigate the effect of marinating beef tenderloin with concentrated cranberry juice on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL). In order to achieve this, the concentrated cranberry juice was prepared from cranberry fruit and characterised. Subsequently, beef tenderloins were marinated at two different concentrations (25% and 50%) and three different marination times (2, 6 and 24 h), after which they were cooked in an airfryer at 200 °C for 12 min. Following the cooking process, CML, CEL, thiobarbituric acid reactive substances (TBARS) and colour were analysed. It was found that concentrated cranberry juice has high phytochemical and bioactivity properties. Cranberry juice was found to be high in total phenolic compounds (TPC), total flavonoid compounds (TFC), antioxidant activity and rich in bioactive compounds. It was found that cranberry juice significantly altered the colour properties (L*, a*, and b*) of raw beef tenderloin samples (p < 0.05). It was observed that increasing the concentration and time of the marinade significantly inhibited the formation of CML (p < 0.05), but that it did not significantly inhibit the formation of CEL (p > 0.05). As the concentration*time interaction increased from the control variable, the level of CML decreased (p < 0.01). This interaction inhibited CML by up to 12.39 μg/g, reducing it to 1.2 μg/g. An interaction between CML and TBARS and pH values was identified. In conclusion, marinating beef tenderloin with concentrated cranberry juice effectively inhibits the formation of CML while stabilising the formation of CEL, demonstrating its potential as a strategy to mitigate the formation of advanced glycation end products (AGEs) in meat products.
  • Küçük Resim
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    Inhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on N?–(Carboxymethyl) lysine in meatballs
    (Elsevier Ltd., 2024) Aydemir, Mehmet Emin; Arslan, Ali; Takım, Kasım; Altun, Serap Kılıç; Yılmaz, Mustafa Abdullah; Çakır, Oğuz
    This study was conducted to examine the effect of cooking at different temperatures on the formation of Nε–(carboxymethyl) lysine (CML) after adding Paliurus spina-christi Mill. (PSC), Celtis tournefortii L. (CT) fruits, and Nigella Sativa L. (NS) seeds to the meatballs. Phytochemical and bioactivity properties were determined before adding PSC, CT fruits, and NS seeds to the meatballs. Then, PSC, CT fruits, and NS seeds were added to the meatballs at a rate of 2% and stored at 4 ± 1 °C for 16 days. CML, TBARS, pH, and aw analyses were performed on the meatballs. The highest phytochemical and bioactivity levels were detected in PSC fruit. The aw values detected in the meatball groups were found to be between 0.931 and 0.951 on the 0th day and between 0.963 and 0.985 on the 16th day, and the pH values ranged from 5.66 to 6.06 on the 0th day and from 6.10 to 6.74 on the 16th day. TBARS values of the meatballs were found to be between 1.17 and 1.98 on day 0 and 1.70–3.34 mg MDA/kg on day 16. CML levels in the meatballs were determined to be between 11.15 and 13.45 on day 0 and between 13.43 and 18.17 μg/g on day 16. The highest a* value was found in the meatballs with added CT fruit. It was determined that NS seeds had a negative effect on the a* value of the meatballs. In conclusion, adding PSC, CT fruits, and NS seeds can imbue meatballs with functional properties, thereby creating a more health-beneficial product for humans.
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    Survival of Major Food Pathogens in Natural Zeolite (Clinoptilolite) at Different Ratios and in Chicken Wings After Dipping
    (2024) Aydemir, Mehmet Emin; Giraz, Mehmet Nuri; Sezer, Enes
    The aim of this study was to determine the viability of Salmonella Typhimurium and Listeria monocytogenes in solutions prepared with readily available natural zeolite and in chicken wings decontaminated with these solutions. To determine the effect of zeolite on pathogen viability, solutions of different concentrations (5%, 10%, 25%) were prepared and contaminated. Their numbers were then determined at different times (2, 6, and 24 hours) during storage at 4 °C. To determine the effect of zeolite on the viability of pathogens in chicken wings, contaminated chicken wings were immersed in zeolite solutions prepared at three different concentrations (5%, 10%, 25%) for two different times (1.5 min, 3 min) and their numbers were determined. According to the results of this study, the number of S. Typhimurium decreased by approximately 2.5 log10, and the number of L. monocytogenes decreased by approximately 1.4 log10 in zeolite solutions. The number of pathogens was significantly reduced in decontaminated chicken wings (P≤0.05). In addition, increasing the concentration of zeolite and changing the time had a significant effect on the number of S. Typhimurium (P≤0.05). In conclusion, zeolite was found to be antimicrobial against S. Typhimurium and L. monocytogenes and has the potential to be used in the decontamination of poultry meat. It is envisaged that zeolite may be a natural alternative to ensure food safety in the near future. To this end, zeolite should be extensively investigated in other potential food applications.