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    Change of textural properties during fermentation in pickles made from unriped seeds of two domestic apricot cultivars ('Hacihaliloglu' and 'Kabaasi') in Malatya
    (Int Soc Horticultural Science, 2020) Kaplan, M.; Eskigun, S.; Levent, O.; Baydir, A. Turk; Diraman, H.; Atik, A.; Atik, I
    The materials used in pickling were green almonds of 'Hacihaliloglu' ( 83%) [HH] and 'Kabaasi' (12%) [KA] apricot cultivars which are the dominant species in Malatya. The materials were harvested by hand thinning at unriped (green) seeds almond period of these cultivars before hardening of seeds. In this study, it was aimed to provide bigger and having higher quality of apricot fruits agronomically by thinning and to obtain economically new and different product made from unriped (green) seeds wastes for producers. Three different applications were performed to the pickles that obtained, due to citric acid, acetic acid, CaCl2 and potassium sorbate ratios used in brine. Texture profile analyses (TPA) were applied in pickles during 2, 3, 4, 5 and 6 months. TA.XT plus texture analyzer was used to perform the texture profile analysis (TPA) (36 mm diameter cylindrical and 100 mm compression platen probes), puncture test (PT) (2 mm diameter punch probe) and knife test (extended craft knife) of the all samples [HH and KA]. Toughness and shear force (shear data [kg mm]) values were decreased during fermentation in unripe (green) seed of apricot fruit samples. Texture profile analysis ([TPA], hardness, springeness, cohesiveness, gumminess, chewiness and resilience) data among samples based on fermentation period and applied methods differed both in two unripe (green) seeds of apricot cultivars (HH and KA). Hardness, gumminess and cohesiveness-chewiness values were increased only in KA sample while chewiness value was decreased in HH sample, during fermentation. Springeness and resilience values in all samples were decreased while adhesiveness values were determined as negative. There was no fracturabilty data for all samples.
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    Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk
    (Taylor & Francis Inc, 2015) Kirmaci, H. A.; Hayaloglu, A. A.; Ozer, H. B.; Atasoy, A. F.; Levent, O.
    In the present study, the development of volatile flavor compounds in sheep's milk Urfa cheese made by using three different combinations of wild-type strains including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200, and Enterococcus faecalis KLDSO.034 was investigated over 180 days. Three batches of cheese were made using above strains as follows: Cheese A (strains ATCC 19434+1B4+IMAU 50157); Cheese B (strains IMAU 60200+ATCC 19434+1B4); Cheese C (strains KLDSO.034+ IMAU 60200+ ATCC 19434+1B4+ IMAU 50157). The fourth batch was produced from raw sheep's milk as control (Cheese D). The volatile compounds were identified using a gas chromatography/mass spectrometry system combined with solid-phase microextraction. In total, 70 volatile compounds were recovered from the cheeses including 10 alcohols (mainly ethanol, 2-methyl-1-propanol, 3-methyl-1-propanol), 20 aldehydes and ketones (mainly 2-pentanone, 2-heptanone), 11 esters (mainly ethyl acetate), 10 acids (mainly acetic acid, 2-hydroxy-4-methyl pentanoic acid), 6 terpenes (mainly alpha-pinene), and 13 miscellaneous compounds (mainly 3,7-dimethyl-1,6-octadiene). While total aldehydes concentration in the control cheese was higher than those made from combinations of wild-type strains (Cheeses A to C), the concentration of alcohols was lower in the former sample. Regarding other volatile compounds there was no clear differences between the cheeses. Results showed that strain combination A or C (Cheese A or C, respectively) could be employed in the manufacture of Urfa cheese made from pasteurized sheep's milk. However, to reach a fair judgement on the proper strain combination for Urfa cheese, aroma profile (i.e., active compounds) released by the strains should be laid open in detail.