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Full-Text Articles in Medicine and Health Sciences
The Effects Of The Pressing And The Scalding Treatments On Some Quality Properties In Maraş Cheese Production, K. Kaan Teki̇nşen, Mustafa Ni̇zamlioğlu
The Effects Of The Pressing And The Scalding Treatments On Some Quality Properties In Maraş Cheese Production, K. Kaan Teki̇nşen, Mustafa Ni̇zamlioğlu
Turkish Journal of Veterinary & Animal Sciences
The study was designed to elicit some basic information on the effect of different pressing and scalding treatments applied to the curd with special reference to the standardization of Maraş cheese. For each experiment six different samples (IA, IB, IC, IIA, IIB, IIC) were used. The samples were manufactured experimentally by applying three different scalding treatments, 70 ± 1 ^oC/5 min. (A) , 75 ± 1 ^oC/5 min. (B) and 80 ± 1 ^oC/5 min (C), to each of two curds pressed for 1 h by 1:5 kg (I) and 1.5:5 kg (II) weights of milk used. All experimental samples …
The Effect Of Sodium And Potassium Nitrate On The Quality Of Turkish Pastrami (Pastırma) During Production, Yusuf Doğruer, Ahmet Güner, Ümi̇t Gürbüz, Gürkan Uçar
The Effect Of Sodium And Potassium Nitrate On The Quality Of Turkish Pastrami (Pastırma) During Production, Yusuf Doğruer, Ahmet Güner, Ümi̇t Gürbüz, Gürkan Uçar
Turkish Journal of Veterinary & Animal Sciences
Different ratios of sodium and potassium nitrate were added to salt (control, 1, 2 and 3%) during the salting process and its effect on the chemical and microbiological quality was investigated in different stages of Turkish pastrami (pastırma) production (before and after salting, and before and after cumin paste application). According to the chemical analysis results, the moisture and salt ratio, pH and a_w values were not significantly different between the groups (P > 0.05) but the nitrate and nitrite values were significantly different according to the nitrate ratio (P < 0.05). Before the salting of samples, Staphyococcus/Micrococcus numbers were significantly different between the groups (P < 0.05). In the other stages of production, no differences were found between the groups (P > 0.05). Except for the stages before salting, no coliform-group bacteria growth …
The Effects Of Natural Smoke And Liquid Smoke Applications On The Quality Factors Of Kashar Cheese, Mustafa Atasever, Gürkan Uçar, Abdullah Keleş, Zahi̇de Köse
The Effects Of Natural Smoke And Liquid Smoke Applications On The Quality Factors Of Kashar Cheese, Mustafa Atasever, Gürkan Uçar, Abdullah Keleş, Zahi̇de Köse
Turkish Journal of Veterinary & Animal Sciences
This study was carried out to determine the effects of natural smoking and liquid smoke applications on the chemical, microbiological and sensory properties of kashar cheese. Experimentally, three groups of kashar cheese were produced. Natural smoking at 20 ± 5 °C for an hour was applied to the samples of the first group. The samples of the second group were dipped into 0.5% of smoke cheese solution for 5 min. The third group was the control group and it was not smoked. Samples were examined on days 1, 15, 30, 60 of the ripening period for chemical, microbiological and sensory …
Effects On The Specific Quality Parameters Of Yellowfin Tuna (Thunnus Albacares) During Precooking And Sterilization, Taçnur Baygar, Altan Şentürk
Effects On The Specific Quality Parameters Of Yellowfin Tuna (Thunnus Albacares) During Precooking And Sterilization, Taçnur Baygar, Altan Şentürk
Turkish Journal of Veterinary & Animal Sciences
The objective of this study was to determine changes in the quality of yellowfin tuna (Thunnus albacares) during precooking and sterilization. Samples were obtained at three stages: after thawing, after precooking and after sterilization. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), histamine and pH analyses were performed in order to determine the quality of the samples. At the end of the study, TVB-N values of the thawed, precooked and canned fish samples were 11.56 ± 4.83, 19.25 ± 4.46 and 35.82 ± 2.18 mg/100 g; TMA-N values were 4.14 ± 0.35, 5.91 ± 1.76 and 5.75 ± 1.71 mg/100 …