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Öğe Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins(Elsevier, 2023) Karatepe, Pinar; Akgol, Muzeyyen; Incili, Canan Akdeniz; Tekin, Ali; Incili, Goekhan Kuersad; Hayaloglu, Ali AdnanIn the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations (25%, 50%, and 100%) and marination duration (2, 6, and 24 h) on the physico-chemical, microbiological, textural properties, microstructure, and sensory attributes of tenderloins. It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins. The levels of organic acids, individual phenolic and flavonoid com-pounds, volatiles, in-vitro antioxidant capacity (DPPH, ABTS, and FRAP) of the hawthorn vinegar were analyzed. In addition, minimum inhibitory concentration (MIC), and inhibition zones were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. Enteritidis, and Listeria monocytogenes strains. A total of five organic acids, 21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar, and displayed strong antioxidant capacity determined by DPPH (470.93 +/- 28.55 mg TEAC/L), ABTS (706.03 +/- 4.88 mg TEAC/L) and FRAP (59.15 +/- 0.50 mM FE/L) tests. The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%, and 9.41-11.43 mm against tested pathogens, respectively. In the tenderloin experiment, all marination treatments significantly changed the physicochemical and textural properties, microbiological status, and microstructure of the tenderloins (P < 0.05). Among them, the most effective treatment was the marination with 100% hawthorn vinegar for 24 h. In this treatment, the hardness, chewiness, springiness, and gummines values of the tenderloins were found lower than untreated tenderloins (P < 0.05). Furthermore, this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log(10) CFU/g (P < 0.05) compared to the control. Although no differences were found among the groups (P > 0.05), flavor, odor, appearance, texture, and color scores of the tenderloins marinated with 100% hawthorn vinegar for 24 h were found higher than the non-marinated samples. The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts.Öğe Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks(Elsevier Sci Ltd, 2023) Incili, Canan Akdeniz; Karatepe, Pinar; Akgol, Muzeyyen; Tekin, Ali; Incili, Gokhan Kursad; Hayaloglu, Ali AdnanThe current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content (TPC), and in-vitro antioxidant capacity (ABTS and FRAP) analyses were carried out. Furthermore, minimum inhibitory concentration (MIC), and the diameter of inhibition zones of the pickle juice were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. enteritidis, and Listeria monocytogenes. The strip loins were marinated with five different concentrations (10%, 25%, 50%, 75%, and 100%) of pickle juice at 4 degrees C for 24 h. A total of 4 organic acids, 23 phenolic and flavonoid compounds, and 69 volatiles were identified in the pickle juice. The TPC, ABTS, and FRAP values of the pickle juice were found to be 184.24 +/- 33.28 GAE/L, 44.48 +/- 0.41 mg TEAC/L, and 2.79 +/- 0.01 mM FE/L, respectively. The MIC and inhibition zones were recorded between 7.81 and 12.50% and 8.25-13.80 mm against pathogenic bacteria, respectively. The textural properties of the strip loins marinated with 100% pickle were improved compared to the control (P < 0.05). Moreover, this concentration decreased the number of pathogens in strip loins, ranging between 1.07 and 2.77 log(10) CFU/g (P < 0.05). Regarding sensory attributes, the strip loins marinated with 50% and 100% pickle juice had higher scores compared to the non-marinated samples. The results of this study indicated that pickle juice can be evaluated as a marinade to improve the microbiological quality and textural properties of strip loins.Öğe Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage(Elsevier Sci Ltd, 2022) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra; Calicioglu, MehmetThe objective of the study was to carry out characterization of postbiotics from Pediococcus acidilactici and to assess their efficacy (50% and 100%) in combination with chitosan (0.5 and 1%) against Escherichia coli O157: H7, Salmonella Typhimurium, Listeria monocytogenes on frankfurters during refrigerated storage for 35 days. High amounts of total phenolic content (1708.15 +/- 93.28 mg GAE/L) and carboxylic acids, which comprised 74.89% of the total volatiles, were found in the postbiotics. On day 0, the postbiotic-chitosan combinations decreased the E. coli O157:H7, L. monocytogenes and S. Typhimurium counts ranging from 1.58 to 3.21 log(10) compared to the control in frankfurters (P < 0.05). Total viable count and number of lactic acid bacteria were effectively reduced in all treatment groups (P < 0.05), and postbiotic and chitosan treatments did not cause any changes in pH and color of the frankfurters. In conclusion, postbiotic-chitosan combinations can be used to reduce the risks that might be associated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium in frankfurters.Öğe Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage(Elsevier Sci Ltd, 2024) Celebi, Yasemin; Kavrut, Enes; Bulut, Menekse; Cetintas, Yunus; Tekin, Ali; Hayaloglu, Ali Adnan; Alwazeer, DuriedThe impact of hydrogen (H 2 ) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H 2 -producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 degrees C for 12 days. Other MBMs were vacuumed and gassed with H 2 or N 2 . At the end of storage, the lowest browning index values were for H 2 and H2 -P -Mg samples. H2- P - Mg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H 2 , N 2 , H2 -P -Mg, and VP samples. Using the H2 -P -Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.Öğe Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese(Elsevier Sci Ltd, 2024) Soltani, Mostafa; Saremnezhad, Solmaz; Kanmaz, Hilal; Tekin, Ali; Gokce, Yasemin; Kaya, Busra; Sahingil, DidemLighvan cheese was manufactured using different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) and ripened for 90 days. Chemical composition, proteolysis level, total and individual levels of free amino acids, texture and residual coagulant activity were analysed during ripening. Significant decreases in pH and moisture content and significant increases in texture parameters, residual coagulant activity, soluble nitrogen fractions, fat, and protein contents were determined in the cheese manufactured using higher ratios of ovine milk (P <0.05). Differences in gel electrophoresis and RP-HPLC peptide profiles of the cheeses were seen. Leu and Phe were detected as predominant free amino acids in the cheeses during ripening. In conclusion, besides the cheese manufactured using ovine milk alone, the lighvan cheeses made with ovine and caprine milk in the ratios of 75:25 and 50:50 can be introduced as the preferred cheeses because of having proper proteolysis indices and semi-hard texture. (c) 2023 Elsevier Ltd. All rights reserved.Öğe Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies(Elsevier, 2023) Incili, Gokhan Kursad; Akgol, Muzeyyen; Karatepe, Pinar; Kanmaz, Hilal; Kaya, Busra; Tekin, Ali; Hayaloglu, Ali AdnanIt was aimed to assess the antimicrobial potential of lyophilized/freeze-dried paraprobiotic (LP) of P. acidilactici against some food-borne pathogens under in-vitro conditions and food model, and determination of bioactive compounds that contribute to the antimicrobial activity of LP. For this purpose, minimum inhibitory concen-tration (MIC), inhibition zones were determined against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7. The MIC value was 6.25 mg/mL and a 20 & mu;L LP displayed 8.78 to 10.0 mm inhibition zones against these pathogens. In the food matrice challenge, two concentrations of LP (3% and 6%) alone or in combination with EDTA (0.02 M) were added to pathogenic bacteria spiked meatballs, and antimicrobial activity of LP was also determined during refrigerated storage. 6% LP + 0.02 M EDTA treatment provided 1.32 to 3.11 log10 CFU/g reductions in the numbers of these pathogens (P < 0.05). Furthermore, this treatment provided significant reductions on psychrotrophs, TVC, LAB, mold-yeast, and Pseudomonas spp. over the storage (P < 0.05). Regarding characterization results, LP contained contained a wide variety of bioactive compounds, including 5 organic acids (2.15 to 30.64 g/100 g), 19 free amino acids (6.97 to 699.15 mg/100 g), free fatty acids (short-, medium-, and long-chain fatty acids), 15 polyphenols (0.03 to 383.78 mg/100 g), and some volatile compounds such as pyrazines, pyranone and pyrrole derivatives. These bioactive compounds are not only involved in antimicrobial activity but also contribute to the free radical scavenging activity according to the DPPH, ABTS and FRAP assays. In conclusion, the result revealed that the LP improved the chemical and microbiological quality of foods due to containing biologically-active metabolites involved in antimicrobial and antioxidant capacity.Öğe Kor stabilite antrenmanının kadın çalışanların vücut kompozisyonu ve kor fonksiyona ilişkin kuvvet ve esneklik parametrelerine etkisi(İnönü Üniversitesi, 2017) Tekin, Ali; Tekin, Gülcan; Aykora, Emrah; Çalışır, Melih; Duyan, MehdiÖZET Bu çalışmanın amacı; sekiz haftalık kor stabilite antrenman programına katılımın kadın üniversite çalışanlarının vücut kompozisyonu ve kor fonksiyona ilişkin kuvvet ve esneklik parametrelerine etkisini belirlemektir. Ortalama yaşı 33,92±4,371 olan örneklem tesadüfi yöntemle belirlenmiştir: (Kontrol Grubu, KG, n=17; Egzersiz Grubu, EG, n=19). EG, 8 hafta boyunca haftada 3 gün kor stabilite antrenmanlarına katılmıştır. El kavrama kuvveti (EKK), sırt kuvveti (SK), bacak kuvveti (BK), gövde kas dayanıklılığı (GKD), gövde stabilite (GS), gövde patlayıcı kuvvet (GPK), gövde fleksiyon (GF), gövde ekstansiyon (GE), gövde lateral fleksiyon (GLF), boy (B), vücut ağırlığı (VA), vücut kitle indeksi (VKİ), bazal metabolizma hızı (BMH), vücut yağ yüzdesi (VYY), bel-kalça oranı (BKO), toplam vücut yağ ağırlığı (TVYA), toplam vücut suyu (TVS) ve iç yağ (İY) ölçümleri yapılmıştır. Karşılaştırmalarda parametrik bağımsız t-testi ve eşli t-testi uygulanmıştır. Anlamlılık düzeyi p<0.05 güven aralığı %95 olarak kabul edilmiştir. EG ve KG için gruplar arası karşılaştırmalarda vücut kompozisyonu parametrelerinde fark görülmemiştir (p>.05). Ancak son ölçümlerin grup içi karşılaştırmalarında KG’de vücut kompozisyonu parametrelerinin tamamında anlamlı fark vardır (p<.05). Kor fonksiyona ilişkin kuvvet parametrelerinin gruplar arası karşılaştırmaları BK, SK, GE, GS ve GPK’de anlamlı farklar ortaya koymuştur (p<.05). Kor fonksiyona ilişkin kuvvet parametrelerinin grup içi karşılaştırmalarında EG için tüm parametrelerde (p<.05), KG için EKKsağ, EKKsol ve SK’de fark vardır (p <.05). Kor fonksiyona ilişkin esneklik parametrelerinin gruplar arası karşılaştırmalarında tüm parametrelerde fark görülürken (p<.05), grup içi karşılaştırmalar sonucu EG için GF, GE, GLFsol ve GPK’de (p<.05), KG için tüm parametrelerde fark (p<.05) oluşmuştur. Kor stabilite antrenmanının kuvvet ve esnekliğe olumlu ve doğrudan, vücut kompozisyonuna ise koruyucu etkisi olduğu ileri sürülebilir. Anahtar Kelimeler: Kor Antrenman, Kor Fonksiyon, Kuvvet, Esneklik, Vücut KompozisyonuÖğe Metabolite profiling of fermented milks as affected by adjunct cultures during long-term storage(Elsevier, 2023) Isik, Sumeyra; Dagdemir, Elif; Tekin, Ali; Hayaloglu, Ali AdnanThe effects of starter strains (Lactiplantibacillus plantarum 156, Lactobacillus casei ATCC 334, Lactobacillus helve-ticus DPC 4571, and Streptococcus thermophilus 20S4) on the physicochemical and microbiological properties, volatiles, bioactive peptides, and gamma-aminobutyric acid (GABA) contents of fermented milks were evaluated during storage. The use of different adjunct culture combinations had no significant effect on the gross chemical composition. The bacterial strains remained highly viable in the fermented milk during storage. The peptide extracts exhibited a high ACE-inhibitory activity, which was particularly increased in the samples where L. casei ATCC 334 and L. helveticus DPC 4571 strains co-existed. Almost the same levels of antioxidant activity was observed in the peptides extracted from fermented milk. Peptide extracts showed a certain level of antimicrobial activitiy against Staphylococcus aureus ATCC 29213, Listeria monocytogenes ATCC 7644, Salmonella Typhimurium RSHMB 95091, and Escherichia coli O157:H7; however, no inhibitory activity was observed against Bacillus cereus BC 6230. Among the free amino acids, His, Arg, Ala, and Pro were predominant in the samples. Significant differences were observed between samples regarding GABA content, which increased with increasing levels of proteolytic activity. A total of 33 volatile compounds were identified in fermented milks, with acetone, 2,3-buta-nedione, acetoin, 2-heptanone, acetic and hexanoic acids being the predominant volatiles. These results demonstrate the multifunctional role of peptides and GABA extracted from fermented milk through the action of specific Lactobacillus strains. Therefore, such a functional fermented milk product can be used to reduce the risk of disease or improve specific physiological functions.Öğe Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters(Springer, 2023) Incili, Gokhan Kursad; Akgol, Muzeyyen; Karatepe, Pinar; Uner, Sefa; Tekin, Ali; Kanmaz, Hilal; Kaya, BusraThe specific aims of the current study were to determine and quantify the bioactive compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and screen their protective effect in frankfurters by applying an edible coating. This was achieved by immersing the peeled frankfurters in the CFS (CFS: 50% and 100%) alone or in combination with chitosan (CH: 0.5% and 1%) solutions for 3 min. Untreated frankfurter samples (control) exceeded the maximum acceptable total viable count limit (7.0 log(10)) on the 14th day, whereas samples treated with 100% CFS + 1% chitosan reached the limit on day 28 during refrigerated storage (P < 0.05). This treatment provided a 14-day extension to the shelf life of frankfurters without causing any significant changes in color and sensory attributes (P > 0.05). Additionally, this treatment inhibited oxidation in the frankfurters, leading to no significant changes in TBA and TVB-N within this group during storage (P > 0.05). This protective effect was mainly attributed to the wide variety of bioactive compounds identified in the CFS, including a total of 5 organic acids, 20 free amino acids, 11 free fatty acids, 77 volatiles, and 10 polyphenols. Due to these bioactive compounds, CFS exhibited a strong radical scavenging capacity (DPPH: 435.08 TEAC/L, ABTS: 75.01 +/- 0.14 mg TEAC/L; FRAP: 1.30 +/- 0.03 mM FE/L) and antimicrobial activity against microorganisms primarily responsible for the spoilage of frankfurters. In conclusion, the results indicate that the CFS contains high levels of bioactive metabolites, and an edible chitosan coating impregnated with CFS can be utilized to extend the shelf life of frankfurters through its antimicrobial effects and oxidation stabilization.Öğe Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses(Elsevier Sci Ltd, 2023) Tekin, Ali; Hayaloglu, Ali AdnanBiochemical events that start with cheese production and continue throughout ripening are directly related to flavour development in cheese. These reactions are also affected by the physical and chemical nature of the cheese. Volatile composition and related biochemical changes in brined cheeses were studied recently by using chromatographic techniques. Differences in the manufacture and ripening of brined cheeses reflect their chemical and biochemical characteristics, and hence, volatile composition. The main characteristic volatile group was carboxylic acids in the majority of brined cheeses and this was followed by ester and alcohol groups. In conclusion, the levels of salt, pH and gross chemical composition of these cheeses were determinative for the levels of volatiles in these cheeses. In the future, studies should focus on the characterisation of volatiles and aroma-active components in brine ripened cheeses affected by biochemical change and microbial ecology of the cheese. (c) 2022 Elsevier Ltd. All rights reserved.Öğe Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets(Springer, 2023) Incili, Gokhan Kursad; Akgol, Muezeyyen; Karatepe, Pinar; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra; Hayaloglu, Ali AdnanThe current research was designed to compare the physicochemical and antimicrobial properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the efficacy of WCP in combination with chitosan and thymol for extending the shelf life and inhibiting emerging foodborne pathogens in chicken breast fillets during storage at 4 degrees C. For this purpose, pH, organic acids, titratable acidity, antioxidant capacity assays (FRAP, ABTS, and DPPH), free amino acids (FAA), free fatty acids (FFA), total phenolic content, individual phenolics, color properties, and volatiles of CFS and WCP were compared. The levels of some organic acids, FAA, titratable acidity, and total phenolic content (TPC) of WCP were higher than CFS (P < 0.05). Almost similar inhibition zones (7.82 to 10.43 mm) were recorded between the CFS and WCP against some pathogenic bacteria including S. Typhimurium, E. coli O157:H7, and L. monocytogenes. In chicken breast fillets, the total viable count of the control group reached the upper limit (7.0 log(10)) on the 6th day, while WCP (50%) + thymol (0.5%) + chitosan (0.5%) treatment provided a shelf life extension of 9 days (P < 0.05). Additionally, this treatment provided 2.35, 2.35, and 1.96 log(10) CFU/g reductions in S. Typhimurium, E. coli O157:H7, and L. monocytogenes counts on the initial day, respectively (P < 0.05). The result of this study revealed that WCPs can be easily prepared without any changes in antibacterial efficacy and used in food matrices to control major foodborne pathogens and extended the shelf life by retarding microbial and chemical deteriorations.
