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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; Karagul Yuceer, 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; Karagul Yuceer, 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 Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types(Galenos Publ House, 2017) Yalman, Musa; Guneser, Onur; Karagul Yuceer, YoncaThe objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromatography-olfactometry. Sensory properties of the cheeses were determined by descriptive sensory analysis. Differences in basic composition of the cheeses were found. There were also significant differences among the cheeses in terms of meltability, oil separation index, L* and a* values. Whey, cooked, creamy and fermented were the most intense sensory descriptors in the cheeses analyzed on days 1 and 30. However, waxy and animal intensities were much higher in analogue cheese than others. 18 aroma-active compounds were determined in the cheeses during 90 day storage. Diacetyl, acetic acid, butyric acid, 2-/3-methyl butyric acid, 2-acetyl-2-thiazoline, beta-ionene, 2-phenylethyl alcohol, maltol, p-cresol, sotolon, delta-decalactone and gamma-dodecalactone were some of the characteristic aroma-active compounds. Kasar cheese was the most liked cheese while analogue cheese was the least liked cheese by consumers.Öğe PHYSICOCHEMICAL, BIOCHEMICAL AND SENSORY CHARACTERIZATION OF BEE BREAD FROM BURSA (TURKiYE) REGION(Bursa Uludag University, 2024) Ergun, Hacer; Taner, Gokce; Yigit Cinar, Aycan; Karagul Yuceer, YoncaBee bread, also known as perga, is a product created through anaerobic lactic fermentation, meticulously crafted by bees. Worker bees mix collected pollen with nectar and their specialized enzymes, then pack and store this nutrient-dense substance in honeycomb cells. Bee bread is highly esteemed as a valuable food source due to its rich protein content, antioxidants, phenolic compounds, vitamins, and minerals. Its health benefits have been increasingly recognized in recent years. This study aims to investigate the physical and chemical properties, as well as the aroma constituents, of bee bread samples sourced from Bursa and its surrounding areas. The analysis includes measurements of moisture content (17.89%), ash (2.53%), crude fat (9.16%), and crude protein (19.06%). Additionally, total phenolic content was determined 9.91 mg gallic acid equivalent per gram (mg GA/g), total flavonoid content at 0.32 mg quercetin equivalent per gram (mg QE/g), CUPRAC activity at 12.97 mg Trolox equivalent per gram (mg Trolox/g), and TEAC activity at 0.55 mM Trolox per m ter (mg Trolox/mL). Aromatic compounds were identified and their percentage ratios determined using Solid Phase Microextraction (SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS). These findings align with previous research in the field, although significant variations among parameters are noted due to factors such as geographic location, climate, vegetation, collection time, and sample collection methodology. © 2024 Bursa Uludag University. All rights reserved.Öğe Volatile Compounds, Chemical and Sensory Properties of Butters Sold in Canakkale(Ankara Univ, Fac Agr, 2016) Demirkol, Asli; Guneser, Onur; Karagul Yuceer, YoncaThe aim of this study was to determine physical, chemical and sensory properties and volatile components of butter samples sold in Canakkale. For this purpose, color, viscosity, refractive index, melting point, moisture (%), total acidity (%), acid degree value and fat content (%) of the samples were determined in eleven butter samples. Volatile compounds were identified by gas chromatography-mass spectrometry. Sensory properties of samples were determined by Spectrum (TM) method. There were significant differences among butter samples in terms of physical, chemical and sensory properties. Viscosity, refractive index, melting point, moisture, total acidity and fat content of the samples ranged between 45.40-62.0 cP, 1.3331-1.4672, 32.50-37.50 degrees C, 15.03-19.06%, 0.24-0.42%, 82-89%, respectively. Diacetyl, acetoin, acetic acid, hexanoic acid, butyric acid and delta-decalactone were major volatiles in butter samples. In addition, cooked, creamy, rancid and margarine-like were the characteristic terms developed by the panelists.
