Ahmet Akköse

Atatürk University · Department of Food Engineering

The effects of chia flour and κ-carrageenan on the physicochemical, textural, and sensory properties of reduced-fat chicken patties were investigated. Usage of chia flour decreased pH, while addition of κ-carrageenan increased it. Chicken patties with chia flour had higher thiobarbituric acid reactive substances (TBARS) and lower L*, a*, and b* val...

Et ürünleri, üretimde kullanılan bileşenlere ve üretim tekniklerine bağlı olarak yüksek oranda hayvansal yağ içerebilmektedir. Hayvansal yağlar et ürünlerinin fizikokimyasal, tekstürel ve duyusal özelliklerinin gelişmesinde önemli roller üstlenebilmekte, ayrıca ürünlerin besleyici değerine katkıda bulunmaktadır. Bununla birlikte yüksek oranda doymu...

BACKGROUND Temperature, which affects numerous physiological processes, has been described as the ‘main ecological factor’ for fish. The aim of this modeling study is to explore the impact of climate‐induced temperature changes on fish fillet quality and shelf life. RESULTS Temperature stress in rainbow trout affected ash and moisture, and inhibit...

Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour a...

The study aimed to determine the effects of using mechanically deboned chicken meat (MDCM) on the quality of bologna-type chicken sausage and chicken frankfurters. Sausages were formulated with control (0%), 20, 40, 60, 80 and 100% MDCM replacing the chicken breast meat as raw material. The use of MDCM caused an increase in pH value of both sausage...

This study aimed to investigate the effects of autochthonous starter cultures (spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xylosus GM92) isolated from sucuk (a traditional Turkish dry fermented sausage), the use of sheep tail fat (beef fat-control, sheep tail fat and beef fat +...

The changes in textural and physicochemical properties and stability of meat proteins during the production of pastırma were studied. Samples taken at different production stages (raw material, curing, first drying, second drying and final product) were analyzed. The pH decreased at the end of the curing but increased after the first and second dry...

Citation: Arslaner A., Salik M.A., Özdemir S., Akköse A. (2019): Yogurt ice cream sweetened vith sucrose, stevia and honey: Some quality and thermal properties. Czech J. Food Sci., 37: 446-455. Abstract: This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C...

In this study, glass transition temperatures (Tg) as well as ice crystallization and melting temperatures and enthalpy values were determined by using Differential Scanning Calorimetry (DSC) for chicken breast meat samples blended with different levels (2, 4, and 8%) of xanthan gum, κ-carrageenan and gum arabic. The water activity (aw) values, mois...

In this research, the effects of animal fat combinations (100% beef intermuscular fat, BIF); 100% beef kidney fat, BKF; 100% sheep tail fat, STF; 50% BIF + 50% BKF; 50% BIF + 50% STF; 35% BIF + 35% BKF + 30% STF) on volatile profile and fatty acid composition as well as selected physicochemical and sensorial properties of kavurma (a traditional Tur...

Pastırma is a traditional Turkish meat product which produced by using whole meat pieces obtained from water buffalo and beef carcasses. Although there are many studies on the general characteristics of the pastırma produced by using beef meat, the number of the studies on the pastırma produced from water buffalo meat is quite limited. In this stud...

In this study, changes in water activity (aw) values and moisture and salt contents of fresh or frozen/thawed beef samples were detected during the salting process. The salt diffusion coefficients (Deff) in meat samples were calculated, and changes in thermal properties of meat proteins were identified. aw values in both fresh and frozen/thawed mea...

Objective: The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450 and 600 ppm KNO3) on the volatile compounds and some other properties of pastırma. Methods: Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and TBARS as an indicator of lipid oxidation, non-prot...

The diffusion properties of sodium chloride in rainbow trout muscle during dry salting at 10°C were investigated. The average initial dry matter content of the samples increased from 27.80 ± 0.10% to 36.01 ± 0.16%, and the average salt content increased to 17.98 ± 0.38g NaCl/100g dry matter at the end of the 10-hour dry salting process. The analyti...

Changes in water activity (aw), moisture and salt contents and salt effective diffusion coefficients (Deff) of pastırma samples during the curing process were determined. At the end of the curing stage, aw values decreased to 0.942. The average initial moisture content of the samples decreased from 74.56% to 66.64%, depending on the curing time and...

Salt diffusion kinetics was determined in filleted Rainbow Trout samples during dry curing at 20°C. Fish slabs with a thickness of ca 1 cm were cut from fillets and placed on a layer of coarse salt (ca 1 cm). Salt diffusion was monitored in samples taken hourly during a 10h-dry curing period. Dry matter and salt contents were determined in duplicat...

Glass transition of rainbow trout muscle was measured by differential scanning calorimetry (DSC) as −13°C. Sucrose and sorbitol (2, 2), sucrose and mannitol (2, 2), sucrose and gum arabic (2, 0.15), sucrose and carrageenan (2, 0.15), sorbitol and mannitol (2, 2), sorbitol and gum arabic (2, 0.15), sorbitol and carrageenan (2, 0.15), mannitol and gu...

Sucrose + sorbitol + gum arabic (2 + 2 + 0.15%), sucrose + sorbitol + carrageenan (2% + 2% + 0.15%), sucrose + mannitol + gum arabic (2% + 2% + 0.15%), sucrose + mannitol + carrageenan (2% + 2% + 0.15%), sorbitol + mannitol + gum arabic (2% + 2% + 0.15%) and sorbitol + mannitol + carrageenan (2% + 2% + 0.15%) were blended with ground rainbow trout...

Sucrose (2%), sorbitol (2%), mannitol (2%), gum arabic (0.15%), carrageenan (0.15%) 8 and meat stabilizer (0.5%) were blended with ground rainbow trout and stored for 6 months separately at − 9, − 13C (glass transition temperature [ T g ] of rainbow trout determined by differential scanning calorimetry) and − 18C. Total volatile basic nitrogen (TVB...

Sucrose (2%), sorbitol (2%), mannitol (2%), gum arabic (0.15%), carrageenan (0.15%) and meat stabilizer (0.5%) were blended with ground beef and stored for 6 months separately at -9°C, -13°C (glass transition temperature (T(g)) of beef determined by Differential Scanning Calorimetry (DSC)) and -18°C. Total volatile basic nitrogen (TVB-N) and Thioba...