Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2011Scopus SJRQ2Toxic Elements in Animal Products and Environmental Health
Kaplan, O.; Yildirim, N. C.; Yildirim, N.; Cimen, M.
In the higher organisms, the intake of trace elements occurs mainly through the respiratory system or through the food chain. Particularly, many dangerous elements or compounds, such as metals accumulate along the food chain. In this way, the food chain becomes the main gateway for persistent toxicants to enter higher organisms. Furthermore, these toxic elements generally have an anthropogenic origin and thus their concentrations in the environment grow with the increase of urban, agricultural and industrial emissions. With increasing environmental pollution, a toxic metal exposure assessment study is necessary. Toxic elements are not metabolized at all. Some metals irreversibly are bound to body tissues, e.g., lead to bone or cadmium to kidneys. This review updates the information on carry-over of toxic substances from feed to food of animal origin (meat, organs, milk and eggs). The control of environmental contaminants that may cause residues in food of animal origin is sometimes quite difficult and expensive and is addressed with special attention in this review.
AtıfWoS27OpenAlex65
İncele - MakaleAçık Erişim2011Scopus SJRQ2Biochemical Taste Parameters in Meat and Sea Products
Kayim, M.; Cimen, M.; Can, E.; Kocabas, M.
Flavour of meat or sea products is generally thought to consist of the volatile components sensed in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated. Different food components have different tastes. Sweet flavor in meat or sea products is derived from sugars, amino acids and organic acids. Carbohydrates generally taste sweet. Fats have little taste, but contribute mouth feel and carry odorants. Lipids have an effect on flavor perception, stability and generation. In this review, it was aimed to inform basic flavor parameters of animal products such as meat and sea foods.
AtıfWoS9OpenAlex8İncele - MakaleYalnız künye2011Scopus SJRQ2Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens
Yesillik, S.; Yildirim, N.; Dikici, A.; Yildiz, A.
In this study, the antibacterial effects of homemade yoghurt, commercial yoghurt, commercial kefir and probiotic yoghurt on viability of Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) was investigated by using disc diffusion method. Antibaterial effects of the samples were tested at 24, 48 h and the 7 day intervals. Homemade yoghurt showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to dairy products were Salmonella typhimurium whereas the least sensitive pathogen was Pseudomonas aeruginosa. Comparing to the antimicrobial effect of 0.9% lactic acid which was used as positive control, our results concluded that the bacteria found in fermented dairy products have an antibacterial activity and this activity is not caused by only lactic acid.
AtıfWoS23OpenAlex38İncele - MakaleYalnız künye2010Scopus SJRQ4Is it Possible to Transform Hatchery-Reared Abnormal Juveniles of Sea Bass (Dicentrarchus labrax L. 1758) into Normal Individuals?
Kayim, M.; Can, E.; Güner, Y.
Lordosis, which is one of the skeletal deformations, was frequently encountered in the culture of sea bass (Dicentrarchus labrax L. 1758) and it affects the biological performance and marketing image of the fish negatively. Thus it causes big economic losses. In larger natural environments, this abnormality in wild-caught individual is rare, whereas the case is the other way round in hatchery-reared sea bass. This problem can be caused by swim bladder malformations, environmental conditions, bacterial factors, water flow rate and swimming activity. However, many researchers reported that all of these factors cause these malformations in different regions of the skeletal system, commonly known as V-shaped curvatures. But in this study, it is not aimed to investigate the possible causes of the observed abnormalities. We focused on whether the abnormal individuals can be transformed into individuals with normal skeletal systems. In this study, a total number of 5636 juvenile individuals (0.09-1.93 g of live weight) were used. Lordosis rates were identified between the days 54 and 110 by randomly taking at least 30 samples from every group on a weekly basis, at triplicate. In this study, 100% of the individuals with this type of deformation were successfully transformed into individuals with the normal skeletal system in a large volume and rectangular ponds with semi-intensive rearing method.
AtıfWoS9İncele - MakaleYalnız künye2010Scopus SJRQ4Stress-Induced Changes in Tyrosine Hyroxylase Enzyme Activity and Adrenomedullin Levels in Rat Hypothalamus, Adrenal Medulla and Heart Tissues
Yildirim, Nuran Cikcikoglu; Yurekli, Muhittin
In this study, it was aimed to investigate the effects of chronic cold stress on adrenomedullin levels and tyrosine hydroxylase enzyme activities in some rat tissues. In this study, 12 female Sprague Dawley rats weighing 200 to 250 g were used. Rats were housed under diurnal lighting conditions (12-12 h) with free access to food and water. For this study, rats were divided into two groups, namely control group and cold stress treated group. Adrenomedullin levels were measured by high performance liquid chromatography. Tyrosine hydroxylase enzyme activities was spectrometrically measured. Tyrosine hydroxylase activity was found to be increased significantly (p<0.05) in adrenal medulla, hypothalamus and heart tissues depending on cold stress treatment. Adrenomedullin levels were determined to be decreased in the cold stress treatment group. The differences of between control and cold stress treatment groups were significant (p<0.05). The results suggested that adrenomedullin may play a possible role in adaptation to stress. Exposure to cold increases the synthesis and release of catecholamines. Tyrosine hydroxylase is the rate limiting step in the biosynthesis of catecholamines for this reason cold stress increased tyrosine hyroxylase enzyme activities. Further studies are needed to reveal correlation between adrenomedullin, tyrosine hydroxylase and cold stress.
AtıfWoS6İncele - DergiASIAN JOURNAL OF ANIMAL AND VETERINARY ADVANCES