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Investigation Of Benzoic Acid And Sorbic Acid Concentrations In Tomato Paste, Pepper Paste, Ketchup, Mayonnaise, And Barbeque Sauce Samples By Headspace Gas Chromatography-Mass Spectrometry, Orhan Destanoğlu
Turkish Journal of Chemistry
In this study, it was aimed at investigating benzoic acid (BA) and sorbic acid (SoA) concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by a validated static headspace gas chromatography–mass spectrometry (GC-MS) method. Salicylic acid (SalA) was used as internal standard and the measurements were conducted in the wide linear concentration ranges of BA and SoA which were 2.5–5000 and 12.5–5000, respectively. The limit of detections (LODs) were determined to be 1.5 and 4.5 mg/kg while the limit of quantifications (LOQs) were 2.5 and 12.5 mg/kg for BA and SoA, respectively. The average recovery% values of …
How Consumers' Consciousness And Perception Levels Affect Purchase Intention Of Organicchicken Meat In Turkey, Bi̇lge Acar Bolat, Ferhan Kaygisiz, Di̇ren Bulut
How Consumers' Consciousness And Perception Levels Affect Purchase Intention Of Organicchicken Meat In Turkey, Bi̇lge Acar Bolat, Ferhan Kaygisiz, Di̇ren Bulut
Turkish Journal of Veterinary & Animal Sciences
The main purpose of this study was to analyze the impact of consumers' consciousness levels through their perception levels on purchase intention towards organic chicken meat. While consciousness levels of organic chicken meat were handled in terms of animal welfare awareness and health, perception levels were dealt with in terms of food safety, price, and benefit. Structural equation modeling was used to find out which factors have a significant effect on purchase intention. As a result of the analysis, it was found that consumers' animal welfare awareness had a positive effect on food safety perception and health consciousness had a …
Evaluation Of Red Meat Consumption In Terms Of Food Safety In Turkey, Yurdakul Saçli
Evaluation Of Red Meat Consumption In Terms Of Food Safety In Turkey, Yurdakul Saçli
Turkish Journal of Veterinary & Animal Sciences
The aim of this study was to investigate consumer preferences regarding consumption of red meat and to examine the knowledge levels of consumers about food safety and to establish the relationship between food safety and consumer preferences considering consumers? socioeconomic situation and purchasing and consuming behaviors related to red meat products. For this aim, interviews with 2690 households in 12 provincial centers in Turkey were conducted. Processed red meat consumption, ages, sex, education level, number of total people in the households, incomes, trust degrees in stages from production to consumption of red meat, and the effect of red meat purchase …
Control Of Fermented Sausage, Salami, Sausage, And Hamburger Meatballs Produced In Meat Production Facilities Applying The Iso Food Security System For Food Pathogens, Nuray Gamze Yörük, Ahmet Güner
Control Of Fermented Sausage, Salami, Sausage, And Hamburger Meatballs Produced In Meat Production Facilities Applying The Iso Food Security System For Food Pathogens, Nuray Gamze Yörük, Ahmet Güner
Turkish Journal of Veterinary & Animal Sciences
In this study, fermented sausage, salami, sausage, and hamburger meatballs produced by 6 different companies were assessed for pathogen contamination. These firms were either International Organization for Standardization (ISO) 22000-compliant or non-ISO 22000 compliant. Samples were taken 4 times over 4 seasons. The total mesophilic aerobic quantities of Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus, along with the presence of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7, were tested in each sample. In 96 samples, Salmonella spp. (3.12%), L. monocytogenes (17.7%), and E. coli O157:H7 (4.16%) were detected. From the ISO-certified firms, Salmonella spp. were detected in one meatball …
Chemical Composition Of Some Apiaceae Plants Commonly Used In Herby Cheese In Eastern Anatolia, Murat Tunçtürk, Fevzi̇ Özgökçe
Chemical Composition Of Some Apiaceae Plants Commonly Used In Herby Cheese In Eastern Anatolia, Murat Tunçtürk, Fevzi̇ Özgökçe
Turkish Journal of Agriculture and Forestry
Traditional uses of wild edible plants in daily diets are common in Eastern Anatolia. It is well known that more than 40 different plant species have been used as fresh vegetable, dried herbs, and pickled plants in some sole or mixed milk and meat products. The major use of wild edible plants is Van herby cheese in this region. To date, the mineral compositions of wild edible plants used in Van herby cheese production have been studied individually. In the present study, the plants were grouped by their plant families and their mineral compositions were determined. Therefore, variations and relations …
Occurrence Of Enterocin Genes, Virulence Factors, And Antibiotic Resistance In 3 Bacteriocin-Producer Enterococcus Faecium Strains Isolated From Turkish Tulum Cheese, Banu Özden Tuncer, Zeli̇ha Ay, Yasi̇n Tuncer
Occurrence Of Enterocin Genes, Virulence Factors, And Antibiotic Resistance In 3 Bacteriocin-Producer Enterococcus Faecium Strains Isolated From Turkish Tulum Cheese, Banu Özden Tuncer, Zeli̇ha Ay, Yasi̇n Tuncer
Turkish Journal of Biology
In this study, the occurrence of enterocin genes, virulence factors, and antibiotic resistance in the bacteriocin-producer Enterococcus faecium EYT17, EYT31, and EYT39 strains was investigated. Polymerase chain reaction (PCR) studies showed that all of the E. faecium strains carried the enterocin A and B structural genes (entA and entB), while E. faecium EYT17 and EYT31 strains also carried the enterocin P structural gene (entP). None of the strains exhibited \beta-haemolysis or gelatinase activity. PCR analysis revealed that EYT17, EYT31, and EYT39 strains were clear of potential virulence determinants, except for ccf and efaAfm. The ccf gene was found in all …