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Ümran Çiçek;Kader Tokatli 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.1
This study aims to evaluate biogenic amine levels of bez sucuks (BS) produced with different meat:fat ratios. For this, three BS groups were manufactured with meat:fat ratios of 90:10 (BS10), 80:20 (BS20), and 70:30 (BS30). The pH and water activity values and biogenic amine amounts of sucuk samples were determined during processing and storage periods and the pH values of the initial mixtures of BS samples were in the range 5.51-5.74, decreasing to 4.72-4.94 by the 14th day. The water activity values of BS samples showed significant decreases as a result of the drying stage and reached to range 0.913-0.935 on the 14th day of processing (p<0.05). Although BS10 had the highest tyramine (434.12 mg/kg), histamine (5.69 mg/kg), cadaverine (12.48 mg/kg), putrescine (17.83 mg/kg), 2-phenylethylamine (15.43 mg/kg), and tryptamine (122.41 mg/kg) levels at the end of processing stage (p<0.05), spermine and spermidine levels did not differ between the BS samples due to their utilization of different meat:fat ratios (p>0.05). Similarly, the tryptamine (205.11 mg/kg), putrescine (43.57 mg/kg), and tyramine (766.23 mg/kg) levels of BS10 were higher than BS20 and BS30 samples at the end of storage (p<0.05). The results showed that BS10 with the highest meat ratio had the highest tryptamine, putrescine, and tyramine levels at the end of the processing and storage period.
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Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen
Cansu, Ümran,Boran, Gökhan Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.4
Chicken bone is not adequately utilized despite its high nutritional value and protein content. Although not a common raw material, chicken bone can be used in many different ways besides manufacturing of collagen products. In this study, a multi-step procedure was optimized to isolate chicken bone collagen for higher yield and quality for manufacture of collagen products. The chemical composition of chicken bone was 2.9% nitrogen corresponding to about 15.6% protein, 9.5% fat, 14.7% mineral and 57.5% moisture. The lowest amount of protein loss was aimed along with the separation of the highest amount of visible impurities, non-collagen proteins, minerals and fats. Treatments under optimum conditions removed 57.1% of fats and 87.5% of minerals with respect to their initial concentrations. Meanwhile, 18.6% of protein and 14.9% of hydroxyproline were lost, suggesting that a selective separation of non-collagen components and isolation of collagen were achieved. A significant part of impurities were selectively removed and over 80% of the original collagen was preserved during the treatments.
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Betül Karsloğlu,Ümran Ensoy Çiçek,Nuray Kolsar,Kezban Candoğan 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1
In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional andheat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during process-ing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fer-mented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values oftraditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobar-bituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg-1, and TBA val-ues of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg-1. Oleic and linoleic acids were predominantfatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lowerTBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity andhad an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFAand higher TBA values than the traditionally processed groups.
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Kaya Ufuk,Dal Yılmaz Ümran 대한의학회 2022 Journal of Korean medical science Vol.37 No.35
Background: In this context, discharge training and telephone counseling given to patients who underwent coronary artery bypass graft surgery increase the ability of patients to cope with and adapt to their self-care. Methods: This study was a randomized controlled, experimental design. Both experimental and control groups consisted of 35 individuals with G*power analysis (n = 70). Patients in the experimental group were given discharge training and telephone counseling for two months. At the end of the process, data collection forms were administered to both groups for the last time. Necessary ethical approvals were taken and consent was taken from the patients. Results: After the discharge training and telephone counseling given to the experimental group, the mean Exercise of Self-Care Agency Scale (ESCA) score of the patients increased by 13.94; the mean Coping and Adaptation Processing Scale (CAPS) increased by 13.6. The mean ESCA score of the control group increased by 7.86; the mean CAPS score increased by 9.14. The effect size that occurred for both groups was statistically significant (P < 0.05). Conclusion: Positive results were achieved in the experimental group which received given discharge training and telephone counseling.
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