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Öğe Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese(Elsevier Science Inc, 2009) Karagül Yüceer, Yonca; Tuncel, Barış; Güneşer, Onur; Engin, Burcu; İşleten, Müge; Yaşar, Kurban; Mendeş, MehmetEzine cheese is a white pickled cheese ripened in tin-plate containers for at least 8 mo. A mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has geographical indication status. The purposes of this study were to determine and compare the changes in basic composition, aroma, and sensory characteristics, and proteolytic activity of Ezine cheese stored in tinplate containers and plastic vacuum packages during storage. Aroma-active compounds were determined by thermal desorption gas chromatography olfactometry. To evaluate the proteolytic activity, casein and nitrogen fractions were determined. The results indicated that compounds identified at high intensities were dimethyl sulfide, ethyl butyrate, hexanal, ethyl pentanoate, (Z)-4-heptenal, 1-octen-3-one, acetic acid, butyric acid, and p-cresol. Characteristic descriptive terms were cooked, whey, creamy, animal-like, sour, and salty. The level of proteolysis increased in Ezine cheese during storage. Ezine cheese can be ripened in small-size packaging after 3 mo of storage. Approximately 6 mo is sufficient to produce the characteristic properties of Ezine cheese.Öğe Effect of Feed Restriction on Some Chemical and Sensory Properties of Chicken Meat(Ankara Univ, Fac Agr, 2014) Dincer, Ecmel; Ulutas Parlak, Sibel; Engin, Burcu; Karagül Yüceer, Yonca; Mendes, MehmetFeed restriction application in the early stage of growth in broiler is common to prevent some health problems. However, feed restriction may affect the quality of meat. The objective of this study was to determine the effects of feed restriction on sensory properties of chicken meat. Total 60 Ross 308 broiler chickens were divided into three groups. The chickens in the first group were fed ad libitum (control group; AD), whereas the chickens in the second and the third group were exposed to two different feed restriction applications. The chickens in the second group (FR) were fed with 20% less food of ad libitum food intake, while the chickens in the third group (NF) were not fed between 9 am-3 pm. Feed restriction in both groups was applied when the chickens were between 7-21 days old. The chickens were slaughtered at week six of the trial and the carcasses were stored at -25 degrees C until chemical and sensory analyses. Descriptive sensory analysis was conducted to determine characteristic descriptive terms for breast and thigh body parts. In addition to sensory characteristics, some chemical properties including titratable acidity, dry matter and fat contents of the meat samples were determined. The data of chemical properties were analyzed by repeated measurement variance analysis, while the data of sensory evaluation were analyzed by multivariate analysis of variance (MANOVA) and multidimensional scaling (MDS). The finding of this study demonstrated that juicy, chicken flavor and umami were leading sensory characteristics of chicken meat. Some undesirable flavor attributes including cardboard, feed, oxidized and organy were also determined at very low intensities. Juiciness and chicken flavor scores of breast meat in AD and NF groups did not show any significant differences. No significant differences were detected between feed regimes in the flavor intensities of thigh meat. Feed restriction did not affect acidity or dry matter, whereas feed restriction affected fat contents of breast and thigh.Öğe Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk(Wiley, 2012) Engin, Burcu; Karagül Yüceer, YoncaBACKGROUND: Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are non-thermal methods for processing milk, have been developed to replace heat treatment. These technologies do not have any adverse effects on the quality of milk. The major purpose of this study was to investigate the effects of UV and US on different micro-organism groups and aroma compounds in milk. RESULTS: Heat pasteurisation at 65 degrees C for 30 min was used as thermal control treatment. The growth of total coliform group bacteria, Escherichia coli and Staphylococcus spp. was completely reduced by UV treatment. Application of USwas not sufficient to reduce the numbers of yeasts and moulds. In neutral/ basic fractions, 3-methylthiophene (plastic), hexanal (grass) and 1-hexen-3-one (floral) were major volatiles in milk samples. CONCLUSION: UV had a major effect on total coliforms, E. coli and Staphylococcus spp., but US was not as effective as UV and heat treatment in reducing certain groups of micro-organisms. No major differences were observed in terms of aroma-active compounds and flavour of milk following the different treatments. However, some new volatiles and change in rheological properties were generated by UV and US treatments. (C) 2011 Society of Chemical IndustryÖğe Ezine peyniri II. olgunlaşma süresince proteoliz düzeyi(2010) Tunçel, N. Barış; Güneşer, Onur; Engin, Burcu; Yaşar, Kurban; Zorba, N. Nükhet; Karagül Yüceer, YoncaBu çalışmada, Ezine peynirinin olgunlaşma süresi boyunca proteoliz düzeyindeki değişim incelenmiştir. Bir yıllık olgunlaşma periyodu boyunca suda çözünür azot, %12’lik trikloroasetik asitte çözünen azot ve %5’lik fosfotungustik asitte çözünen azot oranları belirlenmiş ve peynirin elektroforetik analizi gerçekleştirilmiştir. Olgunlaşma süresince, Ezine peynirinin toplam azot içeriği değişmezken, azot fraksiyonlarının oranı önemli düzeyde artmıştır. Elektroforetik analiz sonuçları depolama süresince b-kazein fraksiyonundaki parçalanmanın ?s-kazeininkinden daha yavaş olduğunu göstermiştir.Öğe Some Cognitive Biases and Happiness(Filodiritto Publisher, 2017) Tufan, Ekrem; Hamarat, Bahattin; Bertecene, Betul; Pekoguz, Selen; Eryucel, Ozge; Engin, Burcu; Yilmaz, Dilara CansuIn this research, we try to give evidence two biases namely Availability and Reference Point Effect and their relation with happiness. In addition to these aims we have also investigated good and bad memories duration about hotel service. We have created a questionnaire and applied 150 people. We strongly give evidence about availability and Reference Point Effect biases. Interestingly neither happy nor unhappy people have biased decisions more than happy and unhappy people and regarding cognitive biases as availability and Reference Point Effect, there is no significant difference between happy and unhappy (depressed) peoples' decisions. It has been also found that happy memory has long effect than bad memory. People do not forget good experiences for hotel services for longer terms such as one or two years. Bad experiences seem to be forgotten in long terms.Öğe Ultraviyole ışınlarının sütün mikrobiyel özellikleri üzerine etkisi(2009) Engin, Burcu; Güneşer, Onur; Karagül Yüceer, YoncaBu çalışmanın amacı ultraviyole uygulamasının sütün mikrobiyel kalitesine etkisinin araştırılmasıdır. Bu amaçla, 5 farklı süt üreticisinden elde edilen süt örneklerine pastörizasyon ve ultraviyole (UV) işlemi uygulanmıştır. Uygulama yapılan örneklerde toplam aerobik mezofilik bakteri, koliform, E. coli, maya-küf, Streptococcus spp. ve Lactobacillus spp. sayımları gerçekleştirilmiştir. Çalışma sonucunda, çiğ süte uygulanan işlemlerin söz konusu mikroorganizmalar üzerine etkileri önemli bulunmuştur. Süt örneklerinin toplam aerobik mezofilik bakteri ve koliform popülasyonu üzerine UV uygulamasının pastörizasyon işlemi kadar etkili olduğu ve önemli düzeyde redüksiyon sağladığı tespit edilmiştir. Ancak UV uygulamasının maya-küf ve Streptococcus spp. üzerine etkisinin daha düşük olduğu belirlenmiştir.Öğe Who wants to be a millionaire? A behavioral economy analysis(Emerald Group Publishing Ltd., 2019) Tufan, Ekrem; Engin, Burcu; İmer, Yonca; Aycan, MerveIn this chapter, the authors studied cognitive biases such as certainty effect, isolating effect, and overconfidence effect in the Turkish version of “Who Wants to be a Millionaire” TV show. The research was carried out by watching the show during different dates between September 2013 and April 2015 and filling in a questionnaire, which consists of 25 questions. A total of 408 contestants were observed and evidence was found for both certainty and isolation effects. © 2019 by Emerald Publishing Limited All rights of reproduction in any form reserved.Öğe Who Would Like to be a Millionaire: Isolation and Certainty Effect(Filodiritto Publisher, 2017) Tufan, Ekrem; Engin, Burcu; Imer, Yonca; Aycan, MerveIn this paper, it has been searched some cognitive biases such as certainty effect, isolating effect and overconfidence at Turkish version of who would like to be a millionaire tv show. Research duration covers different dates between September 2013 and April 2015 and during this period it has been watched the shows and filled a questionnaire which consists of 25 questions. It has been observed 408 contestants. We have found evidence for both certainty and isolation effects.
