Browsing by Author "Güldaş, Metin"

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An impact assessment of origin labeling on table olive and olive oil demand
(Int Soc Horticultural Science, 2008-01-01) Özkaya, MT; Lavee, S; Ferguson, L; Duman, Seyyare; Güldaş, Metin; GÜLDAŞ, METİN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi.; Bursa Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu.; Ozkaya, MT; Lavee, S; Ferguson, L; 0000-0002-5187-9380; U-1332-2019
In recent years, regional products and Geographical Indications (GIs) have become popular. When consumer's interest towards regional products was discovered, producers and companies tried to capitalize this interest. Origin labeled products begun to be used as a marketing strategy in food and agricultural sector. Alcoholic beverages, cheeses, meats and olive products are most popular products for origin labeling. In olive sector, Greece and Italy are dominating and they got 75% of GIs in EU. Most studies show that origin labeling affect consumer attitudes and registered products can be sold in the market with premium price. However, origin-labeling effect has been varying according to countries. Our household survey showed that consumers in Bursa are willing to buy specific regions olive oils and they prefer to buy olive cv. Gemlik that is a famous table olive of Bursa province. However, consumer awareness about origin is weak in research area and only 11% of consumers know what GIs is. According to research results, consumer awareness is a critical factor in order to make origin labeling as a viable marketing tool. However, in case consumer awareness is weak in a country, GI may serve to producers of regional products to protect their product reputation from deception. When the aim is also to effect consumer demand of a specific regional product and gain premium price via origin labeling, then consumers should be informed the first.
Antioxidant and anti-diabetic properties of spirulina platensis produced in Turkey
(Soc Brasileira Ciencia Tecnologia Alimentos, 2021-07-01) Güldaş, Metin; Ziyanok-Demirtaş, Sedef; Şahan, Yasemin; Yıldız, Elif; Gürbüz, Ozan; GÜLDAŞ, METİN; ZİYANOK DEMİRTAŞ, SEDEF; ŞAHAN, YASEMİN; YILDIZ, ELİF; GÜRBÜZ, OZAN; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi/Beslenme ve Diyetetik Bölümü; Bursa Uludağ Üniversitesi/Fen-Edebiyat Fakültesi/Biyoloji Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-5187-9380; 0000-0003-3878-3808; 0000-0003-1356-9012; 0000-0001-7871-1628; ABE-6748-2020; GLT-7125-2022; AAG-6424-2021; AAH-4272-2021; U-1332-2019
Spirulina produced in Turkey has a high antioxidant capacity determined by the three common methods (ABTS, CUPRAC, and DPPH). The major phenolics found in Spirulina were acacetin (53.62%) and pinocembrin (41.28%). The bio-accessibility values of the phenolic compounds in Spirulina were approximately 60%. PUFas are the significant antioxidant compounds to prevent lipid peroxidation. Spirulina has been found to reduce blood sugar and oxidative stress due probably to the high amount of omega-6 PUFA. By the treatment of Spirulina, the levels of antioxidant enzymes (GSH-Px and SOD) were increased 240 and 60% in the healthy rats, while 19 and 59% in the diabetics. In diabetic rats fed with Spirulina, glucose, triglyceride, total cholesterol levels in blood and malondialdehyde content in body tissues were decreased by 20, 31, 22 and up to 56%, respectively. In-vitro and in-vivo tests have shown that Spirulina has anti-hyperglycaemic, anti-hyperlipidaemia and antioxidative effects on diabetic rats.
Antioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method
(Elsevier, 2022-05-04) Demircan, H.; Tosunoğlu, H.; Çavus, Filiz; Şen, H.; Oral, Rasim Alper; Güldaş, Metin; GÜLDAŞ, METİN; Çakmak, İbrahim; ÇAKMAK, İBRAHİM; YILDIZ, ELİF; Gürbüz, Ozan; GÜRBÜZ, OZAN; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Keleş Meslek Yüksekokulu.; 0000-0002-5187-9380; 0000-0003-3375-8777; 0000-0001-7530-7478; 0000-0003-1356-9012; 0000-0001-7871-1628; 0000-0003-1694-0104; U-1332-2019; AAK-4760-2020; GLT-7125-2022; AAG-6424-2021
The functional fruit and vegetable honeys were produced by the natural bee feeding method with pomegranate, orange and black carrot concentrates. The natural enrichment method did not cause any negative effects on the quality criteria questioned in the standards such as moisture, pH, free acidity and HMF (Hydroxymethylfurfuraldehyde) content and the quality of the functional honeys obtained was high. Parallel to TPC contents, the antioxidant values of the honeys were increased 5.00-31.50, 16.09-53.96 and 21.18-39.72% by enrichment of orange, pomegranate, and black carrot concentrates. Gallic acid in pomegranate honey (14.52%) and chlorogenic acid in black carrot honey (27.01%) were determined as antioxidant components increased by enrichment. The enrichment process also led to an increase in the bioaccessibility characteristics. The increased antioxidant activity of functional honeys (DPPH) was verified by a high negative correlation value (R =-0.9103) and decreasing IC50 ratios in the opposite direction.
Chitosan coating of red table grapes and fresh-cut honey melons to inhibit Fusarium Oxysporum growth
(Wiley, 2013-06-27) Irkın, Reyhan; Güldaş, Metin; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu.; 0000-0002-5187-9380; U-1332-2019; 35617778500
Chitosan is a modified, natural biopolymer derived by deacetylation of chitin. Mycelial growth of Penicillium chrysogenum, Fusarium oxysporum, Aspergillus parasiticus, As. fumigatus and As. niger was determined by measuring colony diameters on Petri plates. The red grape and honey melon samples inoculated with F. oxysporum were immersed into chitosan solution, and then kept at 4C for 7 days. The fungal isolates were tested using with seven concentrations of chitosan (0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%). The effective concentrations that require reducing the radial growth of the fungus on the media were determined as 57.6, 62.5 and 73.1% for Pe. chrysogenum, F. oxysporum and As. parasiticus, respectively. The chitosan coatings caused to decrease F. oxysporum growth in table grapes and honey melons and delayed changes in their external color. Chitosan is suitable to use as an antifungal edible film in the food industry in the near future.
Comparison of digestion methods and trace elements determination in chocolates with pistachio using atomic absorption spectrometry
(Vup Food Research Institute, 2008) Güldaş, Metin; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.; 0000-0002-5187-9380; U-1332-2019; 35617778500
Digestion methods were validated using standard certified reference materials (BCR-185R, SRM-1577b and BCR-679). The microwave - assisted digestion was found the most reliable and accurate method for chocolate samples. The recovery rates were 96-102 %, 92-98 % and 90-96 % for the microwave digestion, the wet digestion and the dry ashing, respectively. The results obtained using certified reference materials were in a good agreement with certified values. Flame atomic absorption spectrometry (FAAS) was used for the determination of Fe, Cu, Zn, As and Fig. Graphite furnace atomic absorption spectrometry (GFAAS) was also used for the determination of Ni, Cd and Pb in chocolate with pistachio belonging to the same brand sold in different markets in Bursa, Turkey. In total, twelve chocolate samples were analysed for this purpose. Cu, Zn, Fe, Cd, Ni, Pb, As and Hg levels ranged from 9.15 to 10.61 mg..kg(-1), 14.05 to 16.68 mg.kg(-1), 2.31 to 3.67 mg.kg(-1), 0.01 to 0.03 mg.kg(-1), 0.33 to 1.52 mg.kg(-1), 0.001 to 0.04 mg.kg(-1), 0.004 to 0.02 mg.kg(-1) and 0.008 to 0.02 mg.kg(-1), respectively. The elemental contents of the analysed samples were within the ranges reported by the legal authorities for chocolate and other foods.
Determination and comparison of some trace elements in different chocolate types produced in Turkey
(Wfl Publication, 2008) Daǧdelen, Adnan Fatih; Biricik, Günnur; Güldaş, Metin; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.; 0000-0002-5187-9380; U-1332-2019; 35617778500
Different chocolate types belonging to plain chocolate, milk chocolate and chocolate with pistachio that were supplied from different markets in Bursa, Turkey were investigated for trace element contents. Determinations of mercury (Hg), arsenic (As), iron (Fe), copper (Cu) and zinc (Zn) were performed by using Flame Atomic Absorption Spectrometry (FAAS), while the other elements (lead (Pb), cadmium (Cd) and nickel (Ni)) were determined by Graphite Furnace Atomic Absorption Spectrometry (GFAAS). According to chocolate types, contents ranged from 0.03 to 0.04 (Pb), 0.02 to 0.04 (Hg), 0.02 to 0.03 (Cd), 0.01 to 0.02 (As), 1.29 to 4.78 (Ni), 5.74 to 10.61 (Cu), 2.52 to 3.67 (Fe) and 12.11 to 16.68 mg kg(-1) (Zn), respectively. The levels of Cu, Zn and Fe were highest in chocolate with pistachio samples. The contents of Hg and Ni were highest in milk and plain chocolates, respectively. Arsenic (As) was highest in both chocolate types (milk chocolate and chocolate with pistachio). There was no difference among the chocolate types in terms of Pb and Cd contents (p<0.01). The heavy metal contents of the analyzed samples are within the ranges reported by the WHO and Turkish Food Codex regarding to chocolate and other foods.
The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit
(Wiley-Hindawi, 2003-10) Güldaş, Metin; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.; 0000-0002-5187-9380; U-1332-2019; 35617778500
The contents of ascorbic acid, chlorophyll and pectin in kiwifruits (Hayward cultivar) grown in Turkey were investigated. While chlorophyll and pectin contents were similar to previous studies, the ascorbic acid content tended to be lower.
Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility Kombucha tea produced from black carrot varieties grown in Turkey
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021) Yıldız, Elif; Güldaş, Metin; Gürbüz, Ozan; Bursa Uludağ Üniversitesi/Keles Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi/Beslenme ve Diyetetik Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği.; 0000-0003-1356-9012; 0000-0002-5187-9380; 0000-0001-7871-1628; AAG-6424-2021; U-1332-2019; GLT-7125-2022; 56217921000; 35617778500; 8528582100
Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sugar and tea leaves. Kombucha samples contained black carrot juice in two concentrations (10 and 20%) and compared with the Kombucha contained green tea leaves. Black carrot varieties were used for enrichment of Kombucha production and investigated in terms of physico-chemical properties and antioxidant capacity. Black carrot samples belonging to the Hatay region, have higher anthocyanin content (660.26 mg C3G/100 g-dw), antioxidant capacity (TEAC(ABTS) and TEAC(CUPRAC); 15.33 +/- 0.39 and 21.91 +/- 0.28 mu mole Trolox/g), total phenolic content (67.22 +/- 0.24 mg/g GAE) and bioaccessibility (36.48 +/- 0.78 mg/g GAE) comparing to Hatay black carrot variety. The highest anthocyanin content (71.05 mg C3G/100 mL), antioxidant capacity (TEAC(ABTS) and TEAC(CUPRAC); 3.67 +/- 0.15 and 12.33 +/- 0.11 mu mole Trolox/g) were obtained from Kombucha tea containing black carrot juice (20%). According to the sensorial evaluation, panelists stated that the Kombucha samples with Hatay Black carrot juice had a fresh and pleasant taste and flavor due to green tea aroma.
Effects of edible film coatings on shelf-life of Mustafakemalpasa sweet, a cheese based dessert
(Springer India, 2010-10) Güldaş, Metin; Akpınar, Arzu Bayizit; Özcan, Tülay; Yılmaz, Lütfiye Ersan; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda İşleme Bölümü.; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-5187-9380; 0000-0002-8482-5055; AAG-8194-2021; U-1332-2019; AAG-8219-2021; AAF-3213-2020; 35617778500; 12545580300; 25926089700; 35750795400
It was aimed to investigate the shelf-life of single baked (one stage heating at 280-300 degrees C) mustafakemalpasa (MKP) cheese sweets coated with edible films such as kappa-carrageenan, chitosan, corn zein and whey protein concentrate (WPC). The sweets prepared were coated, packed in polystyrene bags and stored at room temperature (20 +/- 1 degrees C). The shelf-life of sweet samples was determined by microbiological analyses, a(w), titratable acidity, pH and sensory analysis. The microorganisms exhibited growth dependent upon the water activity levels during storage. The most significant growth was seen in moulds and yeasts. The minimum a(w) values for the growth of mould and yeasts were 0.85. Coating with chitosan and kappa-carrageenan showed no significant effect on shelf-life of MKP sweets. The shelf-life of these samples was limited by 3 days same as control (non-coated) and deterioration occurred when the a(w) value reached 0.90. The coatings with WPC and corn zein prolonged the shelf-life of sweets from 3 to 10 days.
Effects of honey enrichment with Spirulina platensis on phenolics, bioaccessibility, antioxidant capacity and fatty acids
(Elsevier, 2021-09-12) Güldaş, Metin; Gürbüz, Ozan; Çakmak, İbrahim; Yıldız, Elif; Şen, Hasan; GÜLDAŞ, METİN; GÜRBÜZ, OZAN; ÇAKMAK, İBRAHİM; YILDIZ, ELİF; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi/Beslenme ve Diyetetik Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Zootekni Bilimleri Bölümü.; Bursa Uludağ Üniversitesi/Arıcılığı Geliştirme Uygulama ve Araştırma Merkezi.; Bursa Uludağ Üniversitesi/Keles Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.; 0000-0002-5187-9380; 0000-0001-7871-1628; 0000-0003-1356-9012; GLT-7125-2022; AAG-6424-2021; U-1332-2019; KFC-1744-2024
The honeybees have been fed by Spirulina platensis extract and algal honey with green color produced by the bees naturally was obtained the first time in order to enhance its medicinal properties, mainly antioxidant properties. Antioxidant capacity, bioaccessibility of phenolics, hydrolysable and extractable phenolics, sugar, phenolic and fatty acid profiles were determined in the Spirulina honey. Total phenolic content of the Spirulina honey was 14.37 mg GAE/100g and increased 28.53% with Spirulina enrichment. Antioxidant capacities of the Spirulina honey were determined as 6.31, 5.85 and 3.66 mu mol Trolox/g by ABTS, CUPRAC and DPPH methods in bioaccessible extracts. No significant difference was observed between control and Spirulina honey samples in terms of bioaccessibility of the total phenolics (p <= 0.01). Among the detected phenolic compounds (15 phenolics), acacetin (48.55%) and pinocembrine (47.13%) were the highest. Total phenolic content of the honey can be enriched up to 20% by feeding of the honey bees with 10% of Spirulina. Saccharose content in Spirulina honey was lower than the control honey as 4.42%.
Effects of lactic acid, fumaric acid and chlorine dioxide on shelf-life of broiler wings during storage
(Academic Journals, 2011-09-23) Hecer, Canan; Güldaş, Metin; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulları/Gıda Teknolojisi Bölümü.; 0000-0003-1156-9510; 0000-0002-5187-9380; AAJ-4473-2021; U-1332-2019
In this study, effects of chlorine dioxide (0.3 and 0.5%), lactic acid (0.5 and 1.0%) and fumaric acid (0.5 and 1.0%) on the shelf-life of broiler wings were investigated. The samples were dipped into the experimental solutions for 10 min. and stored at +4 degrees C for 9 days. Microbiologically, the counts of total aerobic mesophilic bacteria (TAMB), total psychrophilic bacteria (TPB) and Escherichia coli were determined and pH values were measured. Compared to the control samples, the TAMB counts were reduced approximately as 13% with chlorine dioxide, 13.5% with lactic acid and 10.5% with fumaric acid. The most effective bacterial reduction on E. coli was observed in the samples treated with 1.0% of lactic acid as 56 and 1.0% of fumaric acid as 34%. Statistically, the changes determined in the TPB counts were not significant (P>0.05), however they increased as 6 and 7% during the storage. Throughout the storage, the bacterial growth was reduced parallel to the concentration of the chemicals increased. The shelf-life of broiler wings was prolonged 4 days by the experimental solutions. Neither off-flavor nor a negative effect was observed on the sensorial properties by the panelists due to chemical applications.
Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets
(Wageningen Academic Publishers, 2015-01-01) İrkin, Reyhan; Değirmencioğlu, Nurcan; Güldaş, Metin; GÜLDAŞ, METİN; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu; 0000-0002-5187-9380; U-1332-2019
This study was conducted to evaluate the effectiveness of a combination of specific organic acids for disinfecting fresh cut broccoli floret samples contaminated with Listeria monocytogenes serotype 1/2b and Salmonella enterica serovar Typhimurium. In addition, the effects of organic acids on the microbial load of broccoli samples during storage at +4 degrees C were determined for 7 days. The organic acids tested were acetic, benzoic, sorbic, fumaric, malic, tartaric, lactic and succinic acids and the concentrations used were 1 and 2% (w/v and v/v). L. monocytogenes and S. Typhimurium were grown on the selective media before the contamination. The broccoli samples were dipped first into the pathogen solutions containing L. monocytogenes and S. Typhimurium, then into the organic acids and subsequently counted on Oxford agar and bismuth sulphite agar, respectively. The broccoli samples dipped into the organic acids without pathogen culture were also investigated in terms of total mesophilic aerobic microorganisms, psychrotrophic microorganisms, Pseudomonas spp., total lactic acid bacteria, Enterobacteriaceae spp. and total yeast-moulds for 7 days stored at 4 degrees C. S. Typhimurium and L. monocytogenes log reductions were determined at between 3 to 3.28 and 2.63 to 2.84 log colony-forming units/g with 1 and 2% of malic acid and between 3.68 to 4.17 and 2.68 to 2.9 log with 1 and 2% of tartaric acid, respectively. The malic, tartaric, lactic, succinic acids and acetic acid in the tested concentrations could be used to inhibit S. Typhimurium and L. monocytogenes and prolong the shelf-life of fresh-cut broccoli.
Effects of royal jelly and bee pollen on the growth of selected probiotic bacteria (BF. animalis spp. lactis, L. acidophilus and L. casei)
(Sciendo, 2016-10-06) Güldaş, Metin; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda İşleme Bölümü.; Uludağ Üniversitesi/Arıcılık Geliştirme Uygulama ve Araştırma Merkezi.; 0000-0002-5187-9380; U-1332-2019; 35617778500
In this research article, the effects of bee pollen and royal jelly on the selected probiotic bacteria, as growth factors, were investigated. The probiotic cultures were activated in MRS broth at 37 degrees C. Then, bee pollen and royal jelly (10 mg/100 mu L, 25 mg/250 mu L, 50 mg/500 mu L, 75 mg/750 mu L, and 100 mg/1000 mu L) were added on the probiotic cultures in MRS broth and sampled at 0, 24, and 48 hours of incubation. The medias used for enumeration of the probiotic cultures were RCA (Reinforced Clostridia! Agar) for Bt animalis spp. lactis, MRS (deMann, Rogosa and Sharpe) Agar with D-sorbitol for Lb. acidophilus and MRS-Vancomycine Agar for Lb. casei. The lactic acid production by Lb. acidophilus, Lb. casei, and Bt animalisspp. lactis, and acetic acid production by Bt animalisspp. lactis, were determined to compare the bacterial proliferation. The probiotic cultures were mainly affected by the bee pollen and royal jelly during the first 24 hours. The changes observed in the number of probiotic counts between 24 and 48 hours were not significant, statistically (P<0.05). Generally, the probiotic bacterial counts increased parallel to the concentration of bee pollen or royal jelly up to 75mg, and remained unchanged above this concentration. In terms of lactic acid production and bacterial growth, the most significant growth was observed on Lb. acidophilus when bee pollen or royal jelly was added.
In vitro antioxidant/free radical scavenging and antibacterial properties of endemic oregano and thyme extracts from Greece
(Korean Society Food Science and Technology-Kosfost, 2011-12) Lagouri, Vasiliki; Gürbüz, Ozan; Güldaş, Metin; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Uludağ Üniversitesi/Karacabey Meslek Yüksek Okulu/Sağlık Bilimleri Fakültesi/Besin Teknolojisi Anabilim Dalı.; 0000-0002-5187-9380; 0000-0001-7871-1628; U-1332-2019; 8528582100; 35617778500
The present investigation was to evaluate the antioxidant and antibacterial activities of hexane and methanol extracts from Origanum vulgare ssp. hirtum and Thymus vulgaris (Komotini, Greece). The methanol extracts of oregano and thyme against DPPH radical were more active than the hexane extracts (mean values 0.94 and 0.47, respectively) and oregano exhibited stronger activity than thyme (mean values 0.82 and 0.55, respectively). The results from the beta-carotene/linoleic acid assay showed that all plant extracts inhibited linoleic acid oxidation up to 70.78 +/- 1.17%. The oregano extracts exhibited the strongest inhibition against Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus using the disc diffusion assay. The chemical composition of the hexane and methanol extracts, by using GC-MS, showed that carvacrol, thymol, and p-cymene were the most prominent compounds. The methanol extract of oregano was found the most potent antioxidant with the highest content of total phenolics (138.92 mg GA/g extract) and carvacrol (76.7%).
Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread
(Springer India, 2011-04) Deǧirmencioǧlu, Nurcan; Göçmen, Duygu; İnkaya, Ayşe Neslihan; Aydın, Emine; Güldaş, Metin; Gönenç, Sertaç; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Anabilim Dalı.; Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Bölümü.; 0000-0002-5187-9380; 0000-0003-2084-7076; 0000-0001-9635-4791; U-1332-2019; 55967047900; 35810492100; 36150355600; 35617778500; 55909443000
Effects of modified atmosphere packaging (MAP) and potassium sorbate (PS) on total viable count (TVC) and yeast and mould counts (YMC) in sliced bread during storage were investigated. Gas combinations of air (control), 100% N-2 (A), 70% N-2:30% CO2 (B), 50% N-2:50% CO2 (C), 30% N-2:70% CO2 (D) and 100% CO2 (E) and PS concentrations of 0, 0.15 and 0.30% were tested during 21 days of storage at ambient conditions (20 +/- 2 degrees C and 60 +/- 2% RH). At the end of 21 days in all samples both with and without PS, the lowest YMC were in E. In air packed control without PS and with 0.15% PS, mould developed after 14 days storage. In addition to this, none of samples in all MAP treatments presented signs of mold at the end of the storage period (21 days). Similarly, E was the most effective treatment for the inhibition of bacteria. Also, it is concluded that 100 CO2 atmospheres in MAP treatments and 0.15% PS addition to bread dough were sufficient for YM growth inhibition in sliced bread, in terms of human health. However, TVC was under 3 log cfu/g in only sample packaged with E and containing 0.30% PS until day 14.
Influence of spirulina platensis powder on the microflora of yoghurt and acidophilus milk
(Croatian Dairy Union, 2010) İrkin, Reyhan; Güldaş, Metin; Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi/Beslenme ve Diyetetik Bölümü.; 0000-0002-5187-9380; U-1332-2019; 35617778500
The main purpose of this research was to monitor the influence of the powdered Cyanobacterium Spirulina platensis addition to plain yoghurt and the yoghurt containing Lactobacillus acidophilus on survival of the microbiota during the refrigerated storage. The cell viability of yoghurt starter cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) and Lactobacillus acidophilus under refrigeration conditions in yoghurts prepared with (0.5 or 1.0 (w/w) %) and without the addition of Spirulina powder was investigated. The yoghurts were prepared under hygienic laboratory conditions and their pH and acidity were controlled during the process. The samples of yoghurts were stored at 4 degrees C and investigated on days 1, 5, 10, 15, 20, 25 and 30. Viable counts of the lactic acid bacteria were above 6 cfu g(-1) of all "spirulina powder" added samples whereas control yoghurt samples contained lower lactic acid bacteria count at the end of the storage period. Addition of 1 % Spirulina platensis powder into the yoghurts did not cause significant differences on the viable lactic acid bacteria (p <= 0.05). The results showed the positive effect of S. platensis powder on the survival of the lactic acid bacteria during storage of yoghurt (P <= 0.05). The sensory analysis was also performed for the yoghurt samples. Sensory scores of 0.5 % spirulina powder added yoghurt samples were better than 1 % spirulina powder added ones. It was determined that spirulina powder added yoghurt is a good medium of lactic acid bacteria during the 30 days of refrigerated storage.
Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids
(Veterinarni A Farmaceuticka Univerzita Brno, 2012) Güldaş, Metin; Hecer, Canan; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.; 0000-0003-1156-9510; 0000-0002-5187-9380; AAJ-4473-2021; U-1332-2019; 35617778500; 50661217300
Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Statistically, the experimental solutions did not cause significant changes in pH, acidity and salt content of the samples (P < 0.05). The highest weight gains were obtained from the solution which contained 0.1% of konjac flour (E425 I) as 4.01, 5.21, 4.61 and 4.88 % in the mussels, big squids, diced squids and small squids, respectively. However, this solution was not preferred by the panellists because of its sticky texture. Inversely to red meat products, the solution containing phosphate caused weight loss during marination. The results indicate that the solution containing 0.2% carrageenan LM (low methoxyl) was the best solution in the marination process. Dipping into this solution caused weight gains of 4.69, 2.98, 4.04 and 2.78% in the big squids, the mussels, the small squids and the diced squids, respectively (P < 0.01). The organoleptic properties (mouth feel, flavour and softness) of mussels and squids were also improved by carrageenan LM addition.
Investigation of honey types (Chaste berry, chestnut, lavender, jerusalem thorn, acacia and sunflower) for specific macro and micro elements with heavy metal pollution
(Bursa Uludağ Üniversitesi, 2022-10-30) Güldaş, Metin; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Enstitüsü/Beslenme ve Diyetetik Bölümü.; 0000-0002-5187-9380
In this research, heavy metal contents (Al, As, Pb and Cd) of 6 honey samples obtained from Marmara and Aegean regions of Turkiye (chaste berry, chestnut, jerusalem torn and sunflower kind of honeys) and 4 honey samples obtained from Bulgaria (lavender, acacia and sunflower kind of honeys) with micro and macro element contents including Ba, Cr, Co, Ni, Fe, Cu, Zn, Mn, Mg, P, B, Na, K, Sr, S and Ca were analyzed by ICP-OES (Inductively Coupled Optical Emission Spectrometer). It was found that the heavy metal contents (Al, As, Cd and Pb) in the investigated honey samples were below the toxic limit values specified by the World Health Organisation and the Turkish Food Codex. In general, the mineral contents of honey samples vary according to the regions where they were taken. Among the honey samples taken from different regions; the contents of Pb, Al, As, Cr, Cu, Ba, Sr, Zn, B, Ca, K, Na, P and S changed at 1% significance level, while Mn, Ni and Fe contents differ at 5% level of significance. It was determined that as the apiary locations from which honey samples were taken approached the urban areas, the Pb content increased statistically by 1%, while the As and Co content increased at the 5% level of significance.
Meyveli pastörize yoğurtların dayanımları üzerine bir araştırma
(Uludağ Üniversitesi, 1999-05-07) Güldaş, Metin; Güneş, Ertan; Albay, Ramazan; Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu.; Uludağ Üniversitesi/Teknik Bilimler Meslek Yüksekokulu.
Genel olarak yoğurtların dayanımı depolama sırasında maya ve küflerin ortaya çıkmasıyla sınırlanmaktadır. Bu durum soğukta depolamada (5-7°C) bile meydana gelebilmektedir. Diğer taraftan yoğurda herhangi bir kontaminasyon söz konusu olmasa bile, yoğurt kültürlerinin asitliği geliştirmesi ve özellikle Lactobacillus bulgaricus'un neden olduğu muhtemel protein hidrolizasyonu nedeniyle asitlik ilerleyerek yoğurt ekşimekte ve acımsı bir tat açığa çıkmaktadır. Bu nedenlerle yoğurdun pastörizasyon işlemi, yoğurt dayanımıni arttıran yöntemlerden biri olarak uygulanmaktadır. Araştırmamızda üç farklı meyveli yoğurt (kivili, ahududulu ve şeftalili) üretimi gerçekleştirilmiştir. Bu amaçla yoğurtlara 70°C'de 30-40 saniye süreyle ısı işlemi uygulanmış; ve yoğurtlar 4-7°C'de 8 ay depolanmıştır. Araştırma sonucunda; depolama süresince bütün yoğurtların pH, titrasyon asitliği, toplam kuru madde ve kül içeriklerinde önemli değişmeler olmadığı saptanmıştır. Askorbik asit içeriklerinde ise, isi işlemiyle önemli derecede azalma meydana gelmiştir. Toplam bakteri, maya-küf ve koliform bakteri içeriklerinin pastörizasyon işlemiyle tamamen yok olduğu tespit edilmiştir.
Motivation and health in the embodiment of organic food consumption trends
(Parlar Scientific Publications, 2020) Erdal, Burcu; Turban, Şule; Güldaş, Metin; Kılıç, Tuğçe; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Bölümü.; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi/Beslenme ve Diyetetik Bölümü.; 0000-0002-5187-9380; 0000-0002-6839-913X; U-1332-2019; AAG-7295-2021; 57210831294; 15822717900; 23984787100; 57218879307
Especially in recent years, concerns in consumers' minds have changed their food consumption preferences. These changes have led consumers to prefer healthier and higher quality products. Also, the fact that health consciousness and food safety have attracted more attention in society in recent years is an important factor in this issue. Within the scope of the study, the effect of motivation, health consciousness and food safety on consumers' intention to purchase organic food was investigated, and the relationship between demographic characteristics and these variables was examined. The study was carried out on 461 people selected by a simple random sampling method. The results reveal that consumers who consume organic products have high education levels and middle income. While consumers having an ethical way of thinking purchase organic agriculture and food products, they also pay attention to issues such as health, animal welfare, environment, and quality. It is an important fact that the motivations behind the organic food preference of consumers affect consumer behaviors. Especially biotechnology is one of the sensitive issues. It also appears that consumers tend to be willing to buy more organic food if any. In this respect, it is important to increase the number of organic markets in order to facilitate the accessibility of consumers to organic agriculture and food products. Online sales will be effective in increasing consumption. It is important for organic producers to adopt a consumer-oriented marketing approach that will include all consumers and direct their strategies accordingly.