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RISS 인기검색어
- 검색키워드
- 저자 : Saricaoglu, Furkan Turker (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
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Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Turhan, Sadettin,Yazici, Fehmi,Saricaoglu, Furkan Turker,Mortas, Mustafa,Genccelep, Huseyin Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4
In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at $41^{\circ}C$ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen addition and the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content of meatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratio decreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxidation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria, coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen could be added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensory properties.
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Damla Yayli,Sadettin Turhan,Furkan Turker Saricaoglu 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.5
In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase concentration increased, the L* values of films decreased, but a* and b* values increased. All films showed very good barrier properties against UV light. The highest tensile strength was obtained in MDCM-P films containing 3% TGase (p<0.05). The elongation at break values increased with the TGase concentration increasing from 1 to 3%, but decreased at higher enzyme concentration (p<0.05). The addition of TGase altered molecular organization and intermolecular interaction in the film matrix. TGase treated films showed smoother and ordered surface structure and homogeneous and compact microstructure. The results indicated that TGase use can be an effective approach in improving the solubility and mechanical properties of MDCM-P films.
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Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Sadettin Turhan,Fehmi Yazic,Furkan Turker Saricaoglu,Mustafa Mortas,Huseyin Genccelep 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4
In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) ofbee pollen were investigated during storage at 41ºC for 9 d. Protein content of meatballs increased, while moisture contentdecreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value)and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen additionand the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content ofmeatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratiodecreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxi-dation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria,coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen couldbe added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensoryproperties.
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A Report of 13 Cases of Merkel Cell Carcinoma: Single-Center Experience and Review of the Literature
( Serkan Yazici ),( Elif Irmak Yazici ),( Saduman Balaban Adim ),( Emel Bulbul Baskan ),( Kenan Aydogan ),( Hayriye Saricaoglu ) 대한피부과학회 2019 Annals of Dermatology Vol.31 No.3
Background: There is limited data knowledge of Merkel cell carcinoma (MCC) in Turkey aside from a few case reports. Objective: The aim of this study was to describe the clinical characteristics, demographic features, therapeutic parameters, and outcome of primary cutaneous MCC cases from Turkey. Methods: Digital medical records of the 13 MCC patients who were followed-up at a tertiary referral center were retrospectively analyzed. Clinic, demographic, tumor characteristics, and survival of the patients were retrieved. Results: Most of our patients were elderly. Female predominance was noticed. The most common primary site of the tumors was the lower extremities. The overall survival was 42 months, 68% at first year, 68% at third years, and 29% at fifth years. Conclusion: This is the first largest report from Turkish population with female predominance, and lower extremity tendency. (Ann Dermatol 31(3) 272∼278, 2019)
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