Yazarlar
- Kayim, M.(3)
- Can, E.(2)
- Cimen, M.(2)
- Cevik, Mutlu(1)
- Icier, Filiz(1)
- Karaaslan, Nagihan M.(1)
- Kaya, Gokce(1)
- Kizak, V.(1)
- Kocabas, M.(1)
- Yaman, Mehmet(1)
Yayınlar
- MakaleYalnız künye2020Scopus SJRQ2Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods
Cevik, Mutlu; Icier, Filiz
Frozen minced meat samples having fat contents of 2%, 10% and 18% were thawed using different methods (refrigeration thawing at ambient temperature of +4 ℃, under running cold water (+4 ℃) thawing, ohmic thawing for 10, 13 and 16 V/cm). Viscoelastic properties were determined by using rheological tests (oscillation and creep/recovery tests). Storage modulus, loss modulus, complex modulus, loss tangent, dynamic viscosity and complex viscosity values of minced meat samples increased as fat content increased. As frequency value increased, the modulus values of meat samples increased but dynamic and complex viscosity values of the samples decreased. The minced meat samples thawed by different methods had recoverable compliance values. The compliance values of meat samples during creep region can be well characterized by Burgers model. Ohmic thawing can be used as an alternative thawing method since it resulted in similar rheological properties of minced meat samples compared to refrigeration thawing at ambient temperature of +4 ℃ and under running cold water (+4℃) thawing.
AtıfScopus28WoS25
İncele - MakaleYalnız künye2018Scopus SJRQ3SEASONALLY VARIATIONS OF ARSENIC SPECIES IN CHICKEN MEATS CONSUMED BY TURKISH PEOPLE WITH HG-AAS
Kaya, Gokce; Karaaslan, Nagihan M.; Yaman, Mehmet
The aim in this study is speciation and determination of arsenic in chicken meat matrix. For this purpose, chicken meat samples consumed commonly by Turkish people belonging to five different companies in Turkey were obtained from markets once per 15 days during 14 months. The samples were digested in microwave oven by using both nitric and hydrochloric acid. It was found that microwave digestion method can be used successfully in the speciation analysis of arsenic. The determination and speciation of As in solutions were carried out by hydride generation-atomic absorption spectrophotometry (HG-AAS). From the observed results, concentrations of As (V) were ranged between 3.0-14.0 ng g(-1) (mean 7.3 ng g(-1)) for breast tissues and 3.0-9.0 ng g(-1) (mean 5.1 ng g(-1)) for leg tissues. The concentrations of As (III) in all studied chicken tissues were found lower than the limit of detection (2 ng g(-1)).
AtıfWoS2İncele - 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 künye2010Scopus SJRQ3Biochemical Taste Parameters in Meat and Sea Products
Kayim, M.; Cimen, M.; Can, E.; Kizak, V.
Flavour of meat or sea products is generally thought to consist of the volatile components sense 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.
AtıfWoS2İncele - MakaleYalnız künye2010Scopus SJRQ3The Biochemical Parameters Having Economic Importance in Sheep and Fish Meats
Kayim, M.
In this study, 10 meat samples from fish (Trachurus trachurus L. 1758) and sheep (Akkaraman) were used. In the experiment, the used fish meat was a total body meat. However, the sheep longissimus muscle (lean) from 6th rib cut was sampled for determination of chemical components. The concentrations of total fat were lower (p < 0.01) for fish than sheep. However, the concentrations of pH were also lower (p < 0.05) for sheep material. There were no effects of animal species on the moisture concentrations. The rates of ash were lower (p < 0.01) for sheep group. The pH concentrations close to neutral in meat from fish may be advantage for eating quality. However, this pH level is disadvantage for shelf life of product. However, the high amounts of fat in the sheep meats may have a negative effect upon consumer's preference and health.