Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2023Scopus SJRQ3/r/munzur/4712
  Anthocyanin based sensory pad for determination of chicken meat spoilage

  Ipek, Y.; Ertekin, O.

  Production and consumption of chicken meat has increased considerably with the increasing world population, and will continue to increase, due to its health benefits and its economic value. Chicken meat is a sensitive food due to its characteristics and microbiological load. Traceability is very important to increase food safety and biosecurity. Freshness indicators are often used to monitor the presence of metabolites produced by microorganisms, mostly functioning through the colour change of the indicator. A developed natural, edible, biodegradable, purple coloured pH sensitive sensory pad was put inside a chicken meat package to observe the chicken meat spoilage with colour change due to pH changes in the meat.

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  AtıfWoS1·OpenAlex1

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• MakaleAçık Erişim2019Scopus SJRQ2/r/munzur/3578
  Improvement of sperm motility of Oncorhynchus mykiss and Salvelinus fontinalis by L-tryptophan

  Kocabaş, Mehmet; Kutluyer, Filiz; Ertekin, Özlem; Aksu, Önder; Başçınar, Nadir

  Experiments were designed to test the influence of L-tryptophan supplementation of the extender on the sperm motility parameters and bacterial flora of brook trout (Salvelinus fontinalis) and rainbow trout (Oncorhynchus mykiss). The extender containing 0.3 M glucose in 10% Dimethyl sulfoxide (DMSO) was supplemented with 0, 0.5, 1, 2, and 4 mM L-tryptophan. Sperm samples stored for up to 12 days at 4°C for brook trout were motile while motility was not observed after six days of storage for rainbow trout. Diluted sperm samples were spread-plated onto Plate Count Agar (PCA) (Total Bacteria Count), Rose Bengal Agar (RBC) (Yeast-Mold Count), Violet Red Bile Dextrose (VRBD) (Enterobacteriaceae count) and Mannitol Salt Agar (MSA) (Micrococcus/Staphylococcus count) and counts were performed in duplicate and sampling occurred on day 0, 2, 4, 6, and 12 of cold storage. L-tryptophan supplementation of the extender yielded a positive effect, significantly prolonging sperm motility in S. fontinalis and O. mykiss compared to the control group (p < 0.05). The ideal results were obtained above a concentration of 0.5 mM for both species. Total bacteria count in fresh sperm (undiluted samples) was not detectable and not detected in sperm samples treated with different L-tryptophan concentrations. Yeast-mold, Enterobacteriaceae and Micrococcus/Staphylococcus were not detected from fresh and treated sperm brook trout and rainbow trout. On the basis of the results, L-tryptophan-based extender is useful for maintaining sperm quality in short-term storage. L-tryptophan had a negative effect on the bacterial flora. The results of the current study encourages further studies related to long-term storage and reproduction management. Abbreviations: DMSO: dimethyl sulfoxide; PCA: plate count agar; RBC: rose Bengal agar; VRBD: violet red bile dextrose; MSA: mannitol salt agar; SCA: sperm class analyzer; CFU: colony-forming unit.

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  AtıfScopus13·WoS14·OpenAlex13

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• BildiriAçık Erişim2018/r/munzur/4797
  Example of A Kinetic Mathematical Modeling in Food Engineering

  Ertekin, Ozlem

  Mathematical modeling of biochemical, chemical reaction processes facilitates understanding. The kinetics of these reaction processes can be analyzed mathematically and kinetics are presented as systems of differential equations. Mathematical model of a reaction kinetic is studied in this study. Bernoulli-Sub equation function method is used in this study. This example can be new model for food engineering applications.

  AtıfWoS1·OpenAlex1

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