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    Bacteriological enumeration, mycological profile and some physicochemical properties of Samarella (Tsamarella), a sun-dried meat product of Cyprus
    (M H Schaper Gmbh Co Kg, 2023) Kaynarca, Halil Doruk; Hecer, Canan; Ulusoy, Beyza Hatice; Yildirim, Fatma Kaya; Anit, Hasan
    Dried meat products manufactured by different drying and curing methods are very common and well-known with a long history in many countries. Samarella, which is written as tsamarella in Greek, is a traditionally produced sun-dried meat product of Cyprus. To date, no microbiological survey has been conducted for this traditional product. Therefore, this study aimed to investigate the bacteriological and mycological profile of samarella. Samarella samples (n=100) were collected from various markets in Northern Cyprus and subjected to microbiological analyses for the enumeration of total mesophilic aerobe bacteria (TMAB), Micrococcus/Staphylococcus, lactic acid bacteria (LAB), mold/yeast and Enterobacteriaceae. Dry matter, pH and salt values were analyzed to determine physiochemical properties. The results from the colony isolation and numeration study revealed that, TMAB, Micrococcus/Staphylococcus, LAB, mould/ yeast, Enterobacteriaceae were isolated in the range of 2.30-4.13 log 10 cfu/g, 3.32-4.40 log 10 cfu/g, 2.00-3.92 log 10 cfu/g, 1.47-2.60 log 10 cfu/g and 0-1.11 log 10 cfu/g, respectively. Regarding the mycological analysis, 157 isolates belonging to 4 different genera of mould were isolated. The Penicillium genus included 65.57% of the total mould isolates and the most commonly isolated Penicillium species was Penicillium nalgiovense (30.57%). In addition, a total of 128 isolates were identified as yeast, and 3 different genera were identified. Among the yeast isolates, the genus Candida included 52.32% of the total isolates. Regarding the physiochemical properties of the sameralla samples; dry matter, pH and salt analyses results were in the range of 27.06-65.05%, 5.97-7.86 and 7.21-24.02%, respectively. Interestingly, many differences were noted between the microbiological and physiochemical properties of the varying sameralla samples, this may be due to the lack of food quality audits and the absence of standard production of samarella.
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    Bariyatrik Cerrahi ve Uzun Dönem Beslenme Sorunları
    (İstanbul Aydın Üniversitesi, 2021) Erim, Burak; Ergene, Erdi; Hecer, Canan
    Bariyatrik cerrahi; obez bireylerde, vücut ağırlık kaybı, obezite ile ilişkili eşlik eden hastalıkların ve mortalitenin azaltılması ve yaşam kalitesinin iyileştirilmesi nedeniyle oldukça etkili bir tedavi olarak kabul edilmektedir. Tüm bariyatrik prosedürler, değişken derecelerde, gastrointestinal sistemin anatomisini ve fizyolojisini değiştirir; bu değişiklikler hastaları, anemi, osteoporoz, protein malnutrisyonu gibi hastalıkların oluşmasına yol açabilecek makro ve mikro besin maddelerinin eksikliklerine karşı daha duyarlı hale getirir. Çoğu obez hastanın ameliyattan önce bir takım beslenme yetersizlikleri bulunmaktadır. Bu sebeple operasyon öncesi hastalar tam bir beslenme değerlendirmesine tabi tutulmalı ve operasyon öncesi var olan bu yetersizlikler düzeltilmelidir. Bariyatrik cerrahi ile ilişkili beslenme komplikasyonları, hastanın ihtiyaçlarına göre multivitaminlerin ve mineral takviyelerinin uygulanmasıyla yaşam boyu beslenme izlenmesi ile önlenebilir. Bu çalışmada bariyatrik cerrahi sonrası meydana gelen uzun dönem komplikasyonlar hakkında literatür bilgisi derlenmiştir.
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    Besin Hazırlama Ve Pişirme Yöntemlerinin İleri Glikasyon Son Ürünleri Üzerine Etkisi
    (2022) Erim, Burak; Ergene, Erdi; Hecer, Canan
    Besinlerin ısıl işlem görmeleri çeşitli yeni bileşiklerin oluşumuna yol açar. Bunlar heterosiklik aminler, akrilamid ve ileri glikasyon son ürünleri (İGSÜ'ler) gibi zararlı bileşiklerdir. İGSÜ'ler diyabet, kardiyovasküler hastalık ve artrit gibi birçok kronik hastalıkla ilişkilidir. İGSÜ’ler indirgen şekerler ile proteinlerin, lipitlerin veya nükleik asitlerin serbest amino grupları arasında oluşan reaksiyonlardan kaynaklanan geniş ve heterojen bir bileşik grubudur. Son yıllarda sağlıksız beslenme ve hareketsiz yaşam önemli derecede artmıştır. Bu durum, ekzojen İGSÜ alımının ve endojen olarak üretim miktarının artmasına yol açmaktadır. Literatür taraması olarak yapılan bu çalışmanın amacı İGSÜ’lerin sağlık üzerine olan olumsuz etkilerine karşı dikkat çekmek ve bireyleri sağlıklı besin hazırlama ve pişirme yöntemleri yönünden bilinçlendirmektir.
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    Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice
    (MDPI, 2023) Col, Basak Gokce; Akhan, Meryem; Sancar, Burcu Cakmak; Turkol, Melikenur; Yikmis, Seydi; Hecer, Canan
    Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.
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    Investigation of quality characteristics of industrially produced halloumi cheese
    (Ankara Üniversitesi, 2024) Ulusoy, Beyza Hatice; Kaya, Fatma; Kaynarca, Doruk; Berkan, Şifa; Kademi, Hafizu İbrahim; Hecer, Canan
    ???????? (Halloumi)/Hellim is the traditional cheese of Cyprus and belongs to the whole Island with Turkish and Greek names. Especially with the spotlights more on the product nowadays. In the current study, cheese samples were collected as fresh and mature halloumi/hellim (sheep/goat, bovine, or both milk) and were analyzed to evaluate the physicochemical and microbiological status. As a physicochemical analysis, the potential of hydrogen (pH), titratable acidity (TA), salt-sodium chloride (NaCl), and dry-matter (DM) ratios were analyzed. For examining the quality and safety indicators; total mesophilic aerobic bacteria (TMAB), yeast and molds, lactic acid bacteria (LAB), coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were performed. This study will help to establish the quality profile of halloumi/hellim cheese and identify potential hazards and sources of contamination.
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    The importance of somatic cell count in dairy technology
    (Croatian Dairy Union, 2023) Darbaz, Isfendiyar; Ulusoy, Beyza H.; Darbaz, Tahire; Hecer, Canan; Aslan, Selim
    Mastitis is an important infection that affects herd health, udder health and milk yield of individual animals. Somatic cells (SCs) naturally present in milk are used as an indicator of subclinical mastitis, but also to assess milk quality and safety. Somatic cell count is the main monitoring variable used in milk quality and safety assessment. This review especially focuses on the effect of SCs on milk as food and also their effect on the dairy technology. The most significant effect of SCC on dairy technology is provided by the enzymes released from these cells. Alternatively, a limited number of conclusions were reported that SCs may assist dairy technology. SCs pass to milk and continue inhibitory effect on bacteria.