Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12514/105

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AFLATOXIN M-1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY
(PARLAR SCIENTIFIC PUBLICATIONS (P S P), 2019) Gürbüz, Semra; Kılıç Altun, Serap
This study was performed to determine the presence and levels of aflatoxin M-1 (AFM(1)) in yoghurt produced by traditional methods in small scale enterprises in Mardin and Sanliurfa provinces located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from $anhurfa were collected from small-scale retailers and tested for AFM(1) by enzyme-linked immunosorbent assay (ELISA). AFM(1) was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) from Sanliurfa were found to be contaminated with AFM(1). There was a statistically significant difference between the samples collected Mardin and Sanliurfa concerning the presence frequency of AFM(1) (p=0.000). The AFM(1) levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM(1) and poses health risk for consumers.
Aflatoxin M1 in Human Breast Milk in Southeastern Turkey
(Springer Verlag, 2017) Kılıç Altun, S.; Gürbüz, S.; Ayağ, E.
This study was performed to determine aflatoxin M1 (AFM1) in human breast milk samples collected in Şanlıurfa, located in Southeastern region of Turkey, and to investigate a possible correlation between AFM1 occurrence (frequency and levels) and sampling seasons. Human breast milk samples collected in December 2014 and in June 2015 from a total of 74 nursing women, both outpatient and inpatient volunteers in hospitals located in Şanlıurfa, Turkey, were analyzed using competitive enzyme-linked immunosorbent assay (ELISA) for the presence of AFM1. AFM1 was detected in 66 (89.2%) out of 74 samples at an average concentration of 19.0 ± 13.0 ng/l (min.-max., 9.6–80 ng/l). There was a statistically significant difference between December and June concerning AFM1 levels (p < 0.05). Further detailed studies will be needed to determine the main sources of aflatoxins in food, to establish protection strategies against maternal and infant exposure to these mycotoxins. © 2016, Society for Mycotoxin Research and Springer-Verlag Berlin Heidelberg.
AFLATOXIN M1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY
(Fresenius Environmental Bulletin, 2019) Gürbüz, Semra; Kılıç Altun, Serap
This study was performed to determine the presence and levels of aflatoxin M1 (AFM1) in yoghurt produced by traditional methods in small scale enterprises in Mardin located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from rfa were collected from small-scale retailers and tested for AFM1 by enzyme-linked immunosorbent assay (ELISA). AFM1 was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) nl AFM1. There was a statistically significant difference between the samples collected Mardin and rfa concerning the presence frequency of AFM1 (p=0.000). The AFM1 levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM1 and poses health risk for consumers.
Amerikan Mutfak Kültürünün Gelişim Süreci
(2015) Yarış, Ahmet; Durlu Özkaya, Figen
Amerikan mutfak kültürü Amerika Birleşik Devletlerinde yaşayanlara özgü bir mutfak türüdür. Derleme olarak hazırlanan bu çalışmanın amacı; ABD’deki mutfağın gelişimini incelemek ve diğer mutfak kültürleri ile nasıl etkileşime girdiğini saptamak amacıyla yapılmıştır. Bu nedenle Amerikan tarihi, mutfak kültürleri ve bu topraklara yapılan göçler ile ilgili veriler incelenerek Amerikan mutfağına yansımaları değerlendirilmiştir. Amerikalı yerlilerin pişirme ve beslenme yöntemlerinin, bölgeye gelip yerleşen ilk Avrupalıların pişirme ve beslenme yöntemleriyle harmanlanmasının Amerikan mutfağının temellerini oluşturduğu söylenebilir. Bölgeye yapılan yeni göçler ve ABD sınırlarının zamanla genişlemesi ile yeni topraklardaki mutfak kültürü yeni yerleşimcilerin mutfak kültürü ile etkileşmiştir. Günümüze kadar bölgeye yapılan göçler ile değişik mutfak kültürleri füzyona uğramış böylece Amerikan mutfağı daha gelişmiş ve zenginleşmiştir. Sonuç olarak Amerikan mutfak kültürünü tek başına tanımlamak zor olduğundan iki kavramın gerekliliği ortaya çıkmaktadır. Bunlar bölgesellik ve çeşitliliktir. Bu nedenle Amerikan mutfak kültürü bölgesel olarak ve barındırdığı çeşitlilikler ile tanımlanabilmektedir. Bu bölgesel mutfaklar; ABD’nin bağımsızlığına kadar olan süreçte New England, Orta bölge ve Güney bölgesi mutfaklarıdır. Bağımsızlıktan sonraki mutfaklar ise ülkenin batıya doğru sınırlarını genişletmesi ile oluşan Louisiana, Tex-Mex, Kaliforniya ve Hawaii mutfaklarıdır.
Amerikan Mutfak Kültürünün Gelişim Süreci
(Journal of Tourism and Gastronomy Studies, 2015) Yarış, Ahmet; Durlu-Özkaya, Fügen
American Cuisine is a description of cuisine that indigenous to people who live in the United States of America. The purpose of this study is to examine the development of foodways in the United States and to determine how cuisine in the United States interacted with other cultures. For this purpose, review of American history, culinary cultures and international migration to the US literature were conducted. It can be said that blending of cooking and nourishment methods of Native Americans and Europeans has formed a basis for American Cuisine culture. Over time, with new migrations to the region and with the expansion of the United States border, culinary culture in the new land has interacted with the culinary culture of the new settlers. With the migration to the region, varied cuisine culture has merged, thus American cuisine has developed and diversified. Consequently, due to American cuisine culture hard to define, the need for two concepts are emerging. These concepts are regionalism and diversity. Therefore, American cuisine culture can be defined by regionalism and diversity. These regional cuisines are New England, Middle Region and South Region in the Colonial Period, and Louisiana, Tex-Mex, California, and Hawaii in Post-Colonial Period.
Applicability of Supplier Selection Using the Electre Method in Food and Beverage Industry
(2023) Yiğit, Serkan
The food and beverage industry is now experiencing rapid growth, making it one of the most rapidly expanding industries in the present day. Because of this expansion, the drinks and food industry has encountered a significant challenge pertaining to the process of supplier selection. The implementation of supply chain management has more challenges in comparison to other industries, particularly in the context of food and beverage businesses, which typically rely on a vast array of about 3000 items to facilitate the provision of their services. Nevertheless, empirical research indicates that the advantages of proficient supply chain management within the food and beverage industry are significant and should not be disregarded. Within the scope of this research, the present setting provides an overview of the supplier selection criteria established for food and beverage businesses. It is emphasized that these criteria are subject to potential modifications based on the specific goals of each organization. The evaluation of the Electre technique, which is one of many decision-making approaches, has been conducted to determine its effectiveness in supplier selection within the food and beverage business. This paper aims to elucidate the application phases of the Electre method. The objective of this research is to assess the viability of using the Electre technique as a supplier selection criterion in the context of food and beverage businesses.
Aşçılık Kurs Deneyimi ve Bileşenleri
(Paradigma Akademi, 2023) Yiğit, Serkan
Aşçılık kursları, turizm deneyimi kapsamında önemli bir etkinlik olarak değerlendirilmektedir. Gerçekleştirilen bu çalışmada; aşçılık kursu deneyimi ile ilgili yapılan akademik çalışmalar, sistematik literatür taraması kapsamında içerik analizi aracılığıyla analiz edilmiş ve aşçılık kursu deneyimini oluşturan bileşenler ortaya çıkarılmaya çalışılmıştır. Ortaya çıkarılan bileşenler ana temalar ve bu ana temaları oluşturan kodlar, bulgular olarak sunulmuştur. Çalışmanın ilerleyen bölümlerinde aşçılık kurslarının genel özellikleri, daha önce yapılan çalışmalar ve aşçılık kursu bileşenleri üzerinde durulacaktır.
Bir Yerin Tabaktaki Kimliği
(2019) Çelikel Güngör, Aslı; Akın Mutlu, Buket; Gürbüz, Semra
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Biyojen Aminlerin Gıda Kalitesi ve Güvenliği açısından önemi
(ANADOLU I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 28-29 Aralık 2018 – DİYARBAKIR TAM METİN KİTABI, 2018) Gürbüz, Semra; Çelikel Güngör, Aslı; Toprak, Lokman
Biyojen aminler çoğunlukla amino asitlerin mikrobiyel dekarboksilasyonu sonucu oluşan düşük molekül ağırlıklı organik bazlardır. Gıdalarda bulunan başlıca biyojen aminler histamin, putresin, kadaverin, tiramin, triptamin, 2- feniletilamin, spermin, spermidin ve agmatindir. Gıdalarda biyojen aminlerin oluşumu; ham madde kalitesi, gıdanın fiziko-kimyasal özellikleri, depolama, dağıtım, üretim ve işleme koşulları, dekarboksilaz pozitif mikroorganizmaların mevcudiyeti, serbest amino asit varlığı gibi çok sayıda faktöre bağlıdır. Bu bileşiklerin yüksek miktarlarının tüketimi insanlarda toksik etkiye ve nadiren de ölümlere yol açabilmektedir. Biyojen aminler gıdanın hijyenik kalitesini göstermesi ve tüketimleri neticesinde oluşan toksik etkileri nedeniyle gıda güvenliği açısından önem taşımaktadırlar. Bu çalışmada, gıdalardaki biyojen aminlerin varlığının gıda güvenliği açısından önemi ile tüketici sağlığı açısından oluşturabileceği problemlerinin değerlendirilmesi amaçlanmıştır.
Coğrafi İşaret Tescil Belgesi Almış Balların Genel ve ayırt Edici Özellikleri
(ANADOLU I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 28-29 Aralık 2018 – DİYARBAKIR TAM METİN KİTABI, 2018) Gürbüz, Semra; Çelikel Güngör, Aslı; Toprak, Lokman
Geographical indication is a sign indicating a differentiated product from its counterparts, depending on the geographical area it originates. The main objectives of the registration of the geographical indication are the protection of the product, the producer and the consumer. Although Turkey is one of the world's most honey producing countries have taken honey geographical indication registration certificate number is extremely limited. In this study, the details of Muğla Pine Honey, Pervari Honey, Ardahan Flower Honey and Kars Honey, which have received a geographical sign registration certificate, will be examined.
COMPOSITE EDIBLE FILMS AND THEIR FEATURES
(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Çelikel, Aslı; Akın, Mutlu Buket; Akın, Musa Serdar; Göncü, Büşra; Eren Karahan, Leyla
Edible films are materials that are not synthetic and can be consumed with food, coated with various methods on the surface of the product in order to protect the food, extend the shelf life and provide functional properties. Composition of edible films consists of a combination of one or more substances such as carbohydrate, fat, protein and plasticizer. Nutritional values of foods are supported with edible film coating, especially with the films made of proteins. The antimicrobial and antioxidant substances added to edible films avoid the growth of microorganisms on the food surface and prolong the shelflife of the foods. It is desired that edible films should be as odorless, tasteless, colorless, transparent, clear as possible, durable and flexible as well as in compliance with the foodstuff in order to avoid the adverse effects during consumption. In addition, edible films are able to meet the different functional needs (moisture barrier, gas barrier, water and lipid solubility, color and appearance, mechanical properties, etc.) of the product to which they are applied. In recent years, the use of edible composite films containing more than one component has become widespread, in contrast to the onecomponent edible films desired for edible film production. In this study, researches on edible composite films and their properties have been reviewed.
Conjugated Linoleic Acid in Milk and Dairy Products
(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS 25-27 April 2018 – Abstract Book, 2018) Çelikel, Aslı; Göncü, Büşra; Akın, Mutlu Buket; Akın, Musa Serdar
Conjugated linoleic acid (CLA), a natural component of foods derived from ruminant animals, is a fatty acid composed of 18 carbon atoms and containing various isomers depending on the cis and trans configuration of the two double bonds. Among the CLA isomers, those having the most biological activity are cis-9, trans-10 and trans-11 and cis-12. Most of the CLA isomers are composed of the cis-9, trans-11 isomer. This isomer is also called "rumenic acid". Rumenic acid accounts for about 90% of total CLA in beef and milk. The wide variety of benefits of CLA results from the separate or common effects of each or some of the isomers. In general, CLA promotes the immune system and enhances the development and growth. It also has anti-carcinogenic, fat and cholesterol-lowering effects, anti-arteriosclerotic, anti-oxidant, anti-diabetic, signal transduction, anti-bacterial, free radical scavenger and anti-oxidative effects. Milk and milk products containing significant amounts of essential fatty acids constitute 70% of total CLA intake in human nutrition. The amount of CLA in the composition of the milk varies depending on animal species and the animal's dietary pattern. The highest amount of CLA is found in sheep's milk, which is followed by cow's and goat's milk. The technological processes applied during the production of dairy products and the cultures used cause the changes in the amount of CLA. In this study, studies on CLA in milk and dairy products have been reviewed. Key Words: Conjugated
Contamination Sources in Tarhana for Food Safety
(The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Book, 2018) Göncü, Büşra; Akın, Serdar Musa; Çelikel, Aslı; Akın, Mutlu Buket
The origin of tarhana word is from Central Asia and Persian. Tarhana is a very important indigenous food produced by lactic acid fermentation of a mixture, which is prepared from flours or wheat, yoghurt, red or green pepper, salt, onion, tomato and different kinds of spices. Depending on demand, yeast can also be used for the development of fermentation in tarhana production. After fermentation this mixture is dried, ground and stored on a shelf for future use. The chemical composition of Tarhana varies depending on the raw material and region used. Composition of Tarhana has been detected as pH 6.19, average humidity 8.38%, ash 0.64%, salt 3.86%, protein 10.53%, acidity grade 2.92, total phenolic substance 205.91 mg GAE / g, antioxidant activity 8.07% by some researchers. Tarhana is exposed to microbiological, toxicological and cross contaminations in terms of the food used and the process steps followed during construction. Personal contamination is the most important cross-contamination source. Mold contamination, which occurred in flour and spices during storage, is the other important contamination source. On the other hand, microbial contamination of milk, which is used for yoghurt production is a risk for tarhana. During drying stage of the product, rodents, birds and pests can cause contamination. In this review, the determination of contamination sources and prevention of this risk in tarhana production has been discussed.
Determination of antifungal effects of Thyme, Black Cumin against Aspergillus Niger and Penicillu ssp.
(2017) Göncü, Büşra; Akın, Mutlu Buket; Çelikel, Aslı
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Determination of antifungal effects of Thyme, rosemary and red Pepper against Aspergillus Niger, Penicillu ssp. and Mucor spp.
(2017) Çelikel, Aslı; Akın, Mutlu Buket; Göncü, Büşra
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DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK
(Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi, 2022) Eren Karahan, Leyla; Çelikel Güngör, Aslı; Akın, Musa Serdar; Akın. Mutlu Buket; Gözde Ceylan, Huriye
In this study, 60 fresh Adıyaman cheeses produced from sheep's milk by traditional method in Adıyaman were collected in April, May, June and July. Physicochemical, textural and microbiological properties of cheese samples were examined. Physicochemical and textural properties of Adıyaman cheeses showed a wide distribution in generally. Dry matter, fat, fat in dry matter, protein, protein in dry matter, hardness, gumminess, cohesiveness and L* values were 47.49±2.35%, 22.05±2.20%, 19.81±2.85%, 41.75±5.82%, 6047.83±5968.86 g, 5018.91±5151.70, 0.83±0.04, 88.37±2.35 respectively and the difference between these values of the samples belonging to different months were found significant (p<0.05). The presence of yeast-mold, Staphylococcus aureus, coagulase positive Staphylococcus aureus (53.33%) and Escherichia coli (50%) were determined in Adıyaman cheese, while the presence of Brucella spp., Salmonella spp., and Listeria monocytogenes were not determined.
Determination of some foodborne pathogens and residual nitrateand nitrite in traditional fermented sausages in Turkey
(International Food Research Journal, 2020) Çelikel Güngör, Aslı; Gürbüz, Semra
The present work was performed to examine the traditionally fermented sausages in terms of food safety by investigating the presence of Listeria monocytogenes, Salmonella spp., Escherichia coli O157, and Staphylococcus aureus, as well as the residual nitrate and nitrite content. For this purpose, a total of 45 fermented sausage samples, 32 of which were produced and sold in butcher shops and 13 by different industrial companies, were analysed. Listeria monocytogenes, Salmonella spp., and E. coli O157 were not detected in any of the samples, whereas S. aureus was detected in 5 (11.1%) samples. The amount of residual nitrate was found between 4.30 and 62.59 mg/kg in 39 (86.66%) of the analysed samples, and the amount of residual nitrite was found between 8.94 and 55.95 mg/kg in 8 (17.77%) of the samples. Detection of S. aureus, which is an important pathogen for food poisoning, and presence of residual nitrate and nitrite in fermented sausages should be taken into consideration due to possible public health risks that it may cause. Therefore, raising the awareness of the manufacturers about the control of production processes and the effectiveness and continuity of the controls by the competent authorities are of significant importance.
DETERMINATION OF VIABLE BACTERIAL COUNTS AND ACETALDEHYDE CONTENTS IN BIOYOGURT PRODUCED BY USING LACTOBACILLUS ACIDOPHILUS AND LACTOBACILLUS CASEI AT DIFFERENT INOCULUM RATES
(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Akın, Musa Serdar; Göncü, Büşra; Çelikel, Aslı; Eren Karahan, Leyla; Akın, Mutlu Buket
Due to their attributed health benefits, probiotic bacteria (such as L. acidophilus and/or Bifidobacteria) have been increasingly included in yogurts and fermented milks during the past three decades. The addition of probiotic bacteria is made not only because of certain claimed health-promoting effects in the intestinal tract but also because of the sensory aspects as well as the expanding variety of products that can be formulated with them. In this study, the effects of different inoculum rates of Lactobacillus acidophilus and Lactobacillus casei of using in the production of bio-yogurt on the viable bacterial counts and acetaldehyde contents were determined during storage.For this purpose, different inoculum rates (1%, 2% and 3%) of both probiotic bacteria were tested. So, suitable inoculum rate were detected for production of bio-yogurt, which has enough probiotic bacterial content for supplying desirable aromatic effect and also the therapeutic minimum (106-107 cfu g-1). In addition to, the effects of inulin (at a rate of 1%) were searched for encouraging of probiotic bacterial development and quality of bio-yogurt. According to the results, the effects of inoculum rate of probiotic bacteria, storage period and addition of inulin were significant on the physicochemical, microbilogolic and sensory properties of bio-yogurt (p<0.01).
Dünya'da ve Türkiye’de Çay ve Kültürü
(Duvar Yayınları, 2023) Yiğit, Serkan
Bu çalışmada dünyada tüketimi son derece yüksek olan ve kendine özgü bir kültüre sahip olan çay ve çay kültürleri hakkında bilgiler verilerek değerlendirmede bulunulmuştur. Çay, dünyanın her yerinde karşılığı olan bir içecektir. Kökenleri Asya’ya özellikle Çin’e dayanmaktadır. Kimi kaynaklar çayın geçmişinin M. Ö 5000 yıllara, kimi kaynaklar ise M. Ö. 2737 yılına dayandırmaktadır. Çayın dünya çapında yaygınlaşmasında etkili olan bir diğer ülke Japonya olmuştur. Çay, 8. Yüzyılda Japon rahipler çayı ülkelerine götürmüşlerdir. Japonya’ya gelen çay, Japon halkı tarafından sevilmiş ve sıklıkla tüketile bir içecek haline gelmiştir. Çay, zaman içerisinde ticari bir unsur haline gelmiş ve diğer ülkeler ile yapılan ticaretlerde kullanılmaya başlanmıştır. Çayın Japonya’dan sonraki durağı Hindistan ve İran olmuştur. Çayın Avrupa kıtasına gelmesi ise ancak 16. Yüzyılda olmuştur. Türkiye’nin çay ile gerçek anlamda tanışması Osmanlı İmparatorluğu döneminde gerçekleşmiştir. 1787 yılında Japonya’dan getirilen çay tohumlarının Bursa civarına ekilmiştir. Ancak Bursa’nın sahip olduğu iklim şartlarının çay yetiştiriciliğine uygun olmaması nedeniyle bu girişim başarısız bir şekilde sonuçlanmıştır. Bu başarısız denemeden sonra uzunca bir ara çay ile ilgili herhangi bir girişim gerçekleşmemiştir. Ancak 1917 yılında, okul müdür vekili olan ve aynı zamanda botanikçi olan Ali Rıza Erten’in büyük gayretleri sonucunda Rize’de çay yetiştirilmesi için meclisten onay alınmıştır. Bu sayede çayın Türkiye coğrafyasında ikinci serüveninin temelleri atılmıştır. Bu süreçten sonda çay Türkiye için vazgeçilmez bir içecek olmuş ve gündelik hayatın bir parçası haline gelmiştir. Çay, zaman içerisinde Türk toplumu içinde yer edinmiş kendine özgü ritüeller ve gelenekler oluşturmuştur.
THE EFFECT OF COOKING AND COLD STORAGE PROCESSES ON FLORFENICOL RESIDUES IN MUSCLE TISSUES OF STURGEON (Acipenser gueldenstaedtii) REARED IN BLACK SEA
(Pakistan Journal of Agricultural Sciences, 2021) Gürbüz, Semra; Baydan, Emine; Türe, Mustafa; Taçbaş, Erkan; Akbulut, Bilal; Özcelep, Tuna
This research was performed to determine the effect of boiling, grilling and cold storage processes on florfenicol residues in muscle tissues of sturgeons. A total of 16 sturgeons, 10 of which have received single dosage of florfenicol at 10 mg kg(-1) bw day(-1) level and remaining 6 have not received any florfenicol were used in this study. The analyses were performed by HPLC. The mean recovery rate and repeatability pooled-RSD r% of analytical method for florfenicol analysis of sturgeon muscle were determined as 83.4 +/- 1.07% and 17% respectively. The florfenicol levels were 40.30 +/- 8.23% in the muscle tissue of boiled fish, 57.80 +/- 7.46% in the boiling juice, 101.10 +/- 4.01% in the grilled tissue and 78.01 +/- 15.40% and 62.36 +/- 11.60% in the muscle tissues of fishes, which were stored at -20 degrees C, on the 20th and 50th days respectively. The initial florfenicol level in the fish muscle was significantly reduced (P<0.05) by boiling and cold storage processes. A decrease occurred in florfenicol level in boiling process due to the transfer from muscle tissue to boiling juice, and there was no decrease in the florfenicol level as a result of grilling.

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