Yazar "Turhan, Sadettin" için listeleme
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Akçaabat köftesinin üretim tekniği ve özellikleri / Furkan Türker Sarıcaoğlu ; danışman Sadettin Turhan
Sarıcaoğlu, Furkan Türker (Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, 2012)… -
Aluminium contents in baked meats wrapped in aluminium foil
Turhan, Sadettin (Elsevier Sci Ltd, 2006)In this investigation, the effect of cooking treatments (60 min at 150 degrees C, 40 min at 200 degrees C, and 20 min at 250 degrees C) on aluminium contents of meats (beef, water buffalo, mutton, chicken and turkey) baked ... -
Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application To Foods
Ustun, Nebahat Sule; Turhan, Sadettin (Wiley-Blackwell, 2015)Antifreeze proteins (AFPs) are synthesized by various organisms to enable their cells to survive subzero environments. AFPs exert their effects by lowering the freezing point of water as well as preventing the growth of ... -
Assessment of physicochemical and sensory quality of beef patties formulated with pennyroyal (Mentha pulegium L.) powder
Guliyeva, Farida; Turhan, Sadettin (Gıda Teknolojisi Derneği, 2021)The present study was conducted to evaluate the physicochemical and sensory quality of beef pattiescontaining different levels of pennyroyal powder (PP) during storage at 4 °C for up to 9 days. The PP wasadded to patties ... -
Bazı doğal antioksidanların kavurmanın lipit oksidasyonu, renk stabilitesi ve mikrobiyolojik özellikleri üzerine etkisi / İnci Bank Sağır ; danışman Sadettin Turhan
Sağır, İnci Bank (Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, 2011)… -
Characteristics of Beef Patties Using Okara Powder
Turhan, Sadettin; Temiz, Hasan; Sagir, Inci (Wiley-Blackwell Publishing, Inc, 2009)Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although ... -
Chemical composition, colour and textural properties of Akçaabat meatball: A traditional Turkısh meat product
Bu çalışmada, Trabzon ve Samsundaki işletmelerden alınan toplamda 30 adet Akçaabat köftesinin kimyasal bileşimi, renk ve tekstürel özellikleri belirlenmiştir. Samsundaki işletmelerden alınan köfte örneklerinde ortalama ... -
Deniz börülcesi (salicornia herbaceae l.) ununun tuz ikame edici olarak köfte üretiminde kullanım potansiyeli / Rümeysa Şahin ; Sadettin Turhan.
Şahin, Rümeysa (Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, 2019)… -
Dondurularak muhafaza edilen sığır eti köftelerinin lipit oksidasyonu ve renk stabilitesi üzerine bazı bitkisel ekstraktlarının etkisi / Asuman Akarpat; Danışman Sadettin Turhan
Akarpat, Asuman (Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, 2006)Bu araştırmada, mersin, biberiye, ısırgan ve oğulotundan elde edilen sıcak su ekstraktlarının sığır eti köftelerinin dondurularak muhafazası sırasında lipit oksidasyonu ve renk özellikleri üzerine etkileri incelenmiştir. ... -
Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties
Yayli, Damla; Turhan, Sadettin; Saricaoglu, Furkan Turker (Korean Soc Food Science Animal Resources, 2017)In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added ... -
Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets
Tural, Serpil; Turhan, Sadettin (Korean Society Food Science & Technology-Kosfost, 2017)The effects of anchovy by-product protein coatings incorporated with thyme essential oil (TEO) on the shelf life of anchovy (Engraulis encrasicolus L.) fillets stored at 4 +/- 1 A degrees C were investigated. We grouped ... -
The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage
Sagir, Inci; Turhan, Sadettin (Karger, 2013)Kavurma is a cooked meat product which is produced in Turkey, the Middle East and some Asia countries. In this study, the effect of ethanol extracts from nettle, rosemary and myrtle leaves on lipid oxidation and microbial ... -
Effect of Packaging Methods on Colour, Lipid Quality and Microbial Growth of Beef Patties Enhanced with Flaxseed Flour
Altuntas, Irem; Turhan, Sadettin (Korean Soc Food Science Animal Resources, 2013)In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% N-2, 25% CO2)] on colour, lipid quality and microbial growth of beef patties enhanced ... -
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
Genccelep, Huseyin; Saricaoglu, Furkan Turker; Anil, Munir; Agar, Berrin; Turhan, Sadettin (Elsevier Sci Ltd, 2015)In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4 wt %) on ... -
Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis
Agar, Berrin; Genccelep, Huseyin; Saricaoglu, Furhan Turker; Turhan, Sadettin (Inst Chemical Engineers, 2016)The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible ... -
The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades
Turhan, Sadettin; Saricaoglu, Furkan Turker; Oz, Fatih (Karger, 2013)In this study, the effect of ultrasonic marinating on the transport of acetic acid and salt in anchovy marinades was investigated. Anchovy fillets were immersed in marinating solution containing 4% acetic acid and 8% salt ... -
The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop
Oz, Fatih; Kizil, Mevlude; Zaman, Ali; Turhan, Sadettin (Elsevier Science Bv, 2016)The effects of direct addition of low and medium molecular weight chitosan at different levels (0.25, 0.50, 0.75 and 1%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) were investigated. Chops were ... -
Enhancement of the nutritional status of beef patties by adding flaxseed flour
Bilek, A. Elif; Turhan, Sadettin (Elsevier Sci Ltd, 2009)Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples ... -
Et ve su ürünlerinde lipid oksidasyonu
Turhan, Sadettin; Üstün, N. Şule (2001)Lipid oksidasyonu, et ve su ürünlerinin kalitesinin bozulmasının başlıca nedenlerinden biridir. Bu makalede et ve su ürünlerinde lipid oksidasyonu, mekanizması, gıda bileşenleriyle etkileşimi, biyolojik etkileri, etkili ... -
Evaluation of Color, Lipid Oxidation and Microbial Quality in Meatballs Formulated With Bee Pollen During Frozen Storage
Turhan, Sadettin; Saricaoglu, Furkan Turker; Mortas, Mustafa; Yazici, Fehmi; Genccelep, Huseyin (Wiley, 2017)In this study, the color, lipid oxidation and microbial quality of meatballs formulated with different levels of bee pollen were investigated during frozen storage. Meatballs were prepared with different levels (0, 1.5, ...
