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    Combined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
    (Iranian Fisheries Science Research Inst-Ifsri, 2017) Ozpolat, E.; Guran, H. S.
    Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4 1 C. Therefore, we designed four groups: control group (A), which used neither sodium polyphosphate nor smoking; and treatment groups that used only sodium polyphosphate (group B), smoking (group C) and a combination of sodium polyphosphate and smoking (group D). The shelf life of fish sausage in each group was evaluated according to microbiological (total mesophilic and psychrotrophic bacteria, lactic acid bacteria, yeasts and molds), chemical (pH, thi obarbituoric acid and total volatile basic nitrogen) and sensory analysis. The shelf life of groups A, B, and C was determined as 42 days, while the shelf life of group D was 56 days. Thus, we found significant differences between group D and the other two treatment groups, B and C (p<0.05). The findings of the present study indicated that the combination of sodiumpolyphosphate+smoking showed a positive ability to extend the shelf life of fish sausage.
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    Detection and typing of Clostridium perfringens from retail chicken meat parts
    (Wiley, 2013) Guran, H. S.; Oksuztepe, G.
    The objectives of the present work were to investigate the presence of Clostridium perfringens in chicken meat parts (breast, wing, drumstick and leg quarter) by culture methods and to detect the cpa, cpb, etx, iA, cpe and cpb2 toxin genes by multiplex PCR. A total of 200 samples, the raw chicken breasts (n: 50), wings (n: 50), drumsticks (n: 50) and leg quarters (n: 50), were collected from various retail stores. Our results demonstrated that 47 of 50 wing samples (94%), 40 of 50 leg quarter samples (80%), 34 of 50 drumstick samples (66%) and 33 of 50 breast samples (66%) were found to be contaminated with Cl.perfringens. 558 positive isolates obtained from these samples were identified as Cl.perfringens based on the microscopic examination and biochemical tests. It was detected that 545 (97 center dot 6%) of 558 Cl.perfringens isolates carried only cpa toxin gene (type A), 12 (2 center dot 1%) of them carried both cpa and cpb2 toxin gene (type A-cpb2), one (0 center dot 1%) of them carried both cpa and cpe toxin genes (type A-cpe), according to the multiplex PCR results, targeted cpa, cpb, cpb2, cpe, etx and iA genes. Significance and Impact of the Study This study is the first report of detection of cpe and cpb2 toxin genes in Clostridium perfringens isolated from chicken meats in Turkey. The multiplex PCR protocol described in this study is useful for rapid detection of Clostridium perfringens toxin genes simultaneously in one-step PCR.
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    Effect of vacuum-packing method on the shelf - life of Capoeta umbla sausages
    (Iranian Fisheries Science Research Inst-Ifsri, 2014) Ozpolat, E.; Patir, B.; Guran, H. S.; Gul, M. R.
    The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcoccus aureus and coliforms were not detected in the sausage samples. Total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) increased gradually with storage time while the concentration of moisture was not affected during the storage period. Application of vacuum-packing at 4 +/- 1 degrees C extended the shelf-life of sausage samples by approximately 30 days.