Papers by Pinar Yerlikaya
Acta Alimentaria, 2021
A product with increased quality and nutritional value can be developed by enriching noodles with... more A product with increased quality and nutritional value can be developed by enriching noodles with shrimp meat (SM). The formulation of noodle dough was supplemented with SM (10, 20 and 30% w/w). The noodles were freeze-dried due to the susceptibility of added SM to spoilage. Water activity values of all samples were below 0.35. The highest protein (19.37 ± 1.04%), lipid (39.30 ± 1.69%), moisture (6.31 ± 0.42%) and energy (571.14 ± 10.16 kcal/100 g) contents were determined in noodles with 30% shrimp meat content (30S). Carbohydrate value of noodles decreased with the SM fortification level. Cooking quality characteristics of SM added noodles, especially 10S, were better in terms of weight gain, volume increase and cooking loss. The highest L* and b* values, which are expected to be high by the consumers, were reached with 10S and 30S, respectively. The value of a* increased with the addition of SM. Hardness, cohesiveness and chewiness values of the noodles increased with an increase...
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Journal of Food Quality, Apr 21, 2010
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Turkish Journal of Fisheries and Aquatic Sciences, 2010
Green tea (Camelia sinensis), grape seed (Vitis vinifera) and pomegranate peel (Punica granatum) ... more Green tea (Camelia sinensis), grape seed (Vitis vinifera) and pomegranate peel (Punica granatum) extracts were used to keep quality characteristics of bonito (Sarda sarda) fillets during frozen storage. Fillets were dipped into plant extract solutions before freezing, then glazed and stored at -18°C for 5 months. Preference of panellists was focused on green tea applied fillets, means of odour and texture at the end of the storage period. Also, brightness values were found to be high. Redness and yellowness of the fillets were affected from natural colour of grape seed and pomegranate peel extracts, respectively. More stiff and less adhesive product was obtained with control groups, followed by green tea extract applied fillets. Deformation of muscle structure was considerably decreased by dipping fillets into plant extracts before glazing.
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The influence of albedo extracts of bitter orange peel on the oxidation of fish lipids was evalua... more The influence of albedo extracts of bitter orange peel on the oxidation of fish lipids was evaluated. The ethanol extracts of albedo fragments of bitter orange were added into fish lipid in the concentrations of 0, 0.5, 1.0, 2.0, 5.0 and 10.0mg/g and samples were stored at 25°C. The phenolic content and antioxidant activity determined in albedo fragments of bitter orange were 8.31±0.00 gGAE/100g and 0.537±0.004 μM trolox, respectively . 1.0 mg/g and 2.0 mg/g extract treated lipid samples were still in the range of good quality after the storage period by means of peroxide value. The lowest para-anisidine levels were recorded with the extract treatments of 2.0 mg/g, 1.0 mg/g and 0.5 mg/g with the findings 17.51±0.16, 17.81±0.05 and 18.68±0.28, respectively. The highest TBARS values were recorded in control samples (7.24±0.81 mg MDA/kg), whereas the lowest values were determined in fish lipids treated with 2.0 mg/g extracts (5.11±0.02 mg MDA/kg) at the end of the storage. The increase...
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LWT, 2021
Abstract In this study, the effects of MTGase addition (0, 0.16, 0.32%), pressure weight (0, 2.54... more Abstract In this study, the effects of MTGase addition (0, 0.16, 0.32%), pressure weight (0, 2.54, 5.09 gf/cm2) and setting time (4, 14, 24 h) at 4 °C on restructured European seabass (Dicentrarchus labrax) meat were systematically optimized with RSM in order to obtain a ready to eat seafood product. The optimized process was characterized by drip loss, total free amino acids and hardness value. The RSM study demonstrated that, 0.32% MTGase, 17.5 h of setting time and 3.56 gf/cm2 of pressure weight were the optimal processing parameters. Shelf life quality of the optimal product was monitored during frozen storage. pH, TVB-N and totox values were within the acceptable limits at the end of the storage. Dimensional deviation, amount of pores, drip loss and total free amino acids were determined at low levels in the products whose texture was tightened by the effect of MTGase and suppression weight. The hardness value was determined between “8.34 ± 0.29 N”, which reflected positively on the sensory analysis and microstructure results. Quality analysis shows that the restructured optimal product maintains its quality for 5 months of frozen storage. Restructured fish products have chance to increase seafood consumption and can be commercialized.
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European Food Research and Technology, 2019
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Journal of Aquatic Food Product Technology, 2018
ABSTRACT The aim of this study was to investigate the effects of freezing and frozen storage on p... more ABSTRACT The aim of this study was to investigate the effects of freezing and frozen storage on protein functionality and texture of squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish (Sepia officinalis) muscles. Squid, octopus, and cuttlefish samples were cut into pieces of 4 × 4 cm. These pieces were packed in polyethylene bags. The bags were frozen in a blast freezer at −45°C until the thermal center reached −18°C. Frozen samples were stored in a deep freezer at −18°C for 30 days. After freezing and during frozen storage, total soluble protein and water holding capacity decreased and total free amino acid and cooking loss increased in all cephalopod muscles. According to instrumental texture analysis results, freezing and frozen storage affected textural characteristics of squid and cuttlefish but not of octopus. Sensory hardness and chewiness values of all cephalopods increased after freezing, but elasticity values did not change. There were no significant differences between storage days in hardness values of squid and octopus. However, significant differences in hardness values of cuttlefish were observed between the 1st day of storage and the last day.
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Journal of Food and Health Science, 2017
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LWT - Food Science and Technology, 2017
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Journal of Aquatic Food Product Technology, 2017
ABSTRACT The effect of spraying microbial transglutaminase (MTGase) at various levels (1, 4, 7, a... more ABSTRACT The effect of spraying microbial transglutaminase (MTGase) at various levels (1, 4, 7, and 10 units/gram) on the quality of mackerel (Scomber scombrus) fillets was investigated during refrigerated storage. The results of pH and the total volatile base nitrogen (TVB-N) revealed that 7 µ/g MTGase treatment met the best results regarding fish quality. The oxidation was hindered by increasing MTGase concentration, and the lowest totox value was recorded in the fillets treated with 10 µ MTGase. The progress in the total free amino acids was suppressed with the addition of MTGase, and the most effective concentration was found to be 7 µ/g MTGase treatment. Moreover, this concentration was the most promising in inhibition of the total mesophilic aerobic bacteria, the total psychrophilic aerobic bacteria, coliform, and yeast-mold. Panelists preferred the samples treated with 7 µ/g MTGase in terms of odor, texture, and appearance. The addition of MTGase straightened the fish muscle and helped preserve its initial texture. It is important to use the proper concentration of MTGase instead of high concentrations.
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LWT - Food Science and Technology, 2009
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Journal of Food Processing and Preservation, 2011
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European Food Research and Technology, 2004
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Journal of the science of food and agriculture, Jan 27, 2014
Microbial transglutaminase (MTGase) is an enzyme utilized in the food industry in many areas. In ... more Microbial transglutaminase (MTGase) is an enzyme utilized in the food industry in many areas. In this study, the suppression effect of MTGase at various levels (0, 2, 5, 10 g kg(-1) ) on the formation of biogenic amines in mackerel was determined during refrigerated storage of 8 days. Mince added with 2 g kg(-1) MTGase showed the lowest formation of putrescine, cadaverine and tyramine throughout the storage. Histamine exceeded the consumable limit (500 mg kg(-1) ) after the 4th day, except for that containing 2 g kg(-1) MTGase. The formation of total volatile basic nitrogen and total free amino acid content were retarded and the pH value was unaltered by addition of MTGase. With increasing MTGase levels, the growth of total psychrophilic bacteria, mould, yeast and coliform bacteria was retarded. The sensory scores of mackerel mince increased as MTGase concentrations increased. MTGase plays a role in maintaining the quality of mackerel mince during refrigerated storage. As a result o...
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LWT - Food Science and Technology, 2009
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Journal of the Science of Food and Agriculture, 2008
... Correspondence: Nalan Gokoglu, Food Engineering Department ... Mar Pollut Bull 40: 914920 (2... more ... Correspondence: Nalan Gokoglu, Food Engineering Department ... Mar Pollut Bull 40: 914920 (2000). CrossRef. 4 Hashmi MI, Mustafa S and Tariq AA, Heavy metal concentrations in water and tiger prawn (Penaeus monodon) from grow-out farms in Sasbah, North Borneo. ...
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Journal of the Science of Food and Agriculture, 2006
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