Canan Hecer

Near East University · Department of Food Hygiene and Techology

This study was carried out by collecting tank milk samples every month, from a total of 240 farms producing cold chain milk for one year. Somatic cell count (SCC), total bacterial count (TBC), some nutritional elements (lactose, protein, casein, fat) and some physicochemical parameters (dry matter, fat–free dry matter, freezing point, density, free...

This study was carried out by collecting tank milk samples every month, from a total of 240 farms producing cold chain milk for one year. Somatic cell count (SCC), total bacterial count (TBC), some nutritional elements (lactose, protein, casein, fat) and some physicochemical parameters (dry matter, fat–free dry matter, freezing point, density, free...

Χαλλούμι (Halloumi)/Hellim is the traditional cheese of Cy¬prus and belongs to whole of divided Island with Turkish and Greek name. Especially with the Commission Implementing Regulation (EU) 2021/591 of 12 April 2021 that entering a name in the register of protected designations of origin and protected geographical indications (‘Χαλλούμι’ (Halloum...

Dietary exposure to mycotoxins is a matter of great concern in terms of public health and regulatory bodies worldwide. Contamination of meat products with mycotoxigenic fungi and production of aflatoxins (AFs), ochratoxin A (OTA) and other mycotoxins can occur at different points of the manufacturing steps, from farm to fork. Among all microorganis...

The demand for nutritious food, especially food of animal origin, is globally increasing due to escalating population growth and a dietary shift to animal source food. In order to fulfill the requirements, producers are using veterinary drugs such as hormones and hormone-like anabolic agents. Hormones such as steroidal (estrogens, gestagens, and an...

Edible terrestrial snails are important protein source for human nutrition with low fat. On the other hand, it is known that snails are hosts for some of the parasites which may pose serious health hazards for humans. That's why the reason it is important to put those edible molluscs under spotlight in terms of food safety. Depending our scientific...

Aflatoxins (AFs) are ubiquitously found in food and animal feed. Once food is contaminated with these compounds, decontamination is often a tedious process and sometimes difficult to be achieved. Ability of probiotic microorganisms to remove AFs from various food matrices has been extensively explored. This paper proposes a mathematical model descr...

In the present work, experimental groups were incubated at 20°C, 25°C and 30°C for 18, 24 and 48 h, and at 4°C for 3, 6 and 9 d. The aim was to investigate the microbiota changes under different incubation conditions. The results demonstrate that the total dry matter (%) values of the samples were very close to each other and were not significantly...

In this review, the principles and usage of NIRS are described, emphasizing the importance of portable NIRS as a rapid analysis system in the meat industry. The miniaturized and portable NIRS instruments offer a great potential for on-site monitoring quality control not only in the meat sector but also all other food and agro-industries. The mobili...

Different types of dried meat products manufactured by different drying and curing methods are very common and well-known with a long history all over the world. Samarella (tsamarella) is one of these products and is famous among traditionally produced meat products in Cypriot gastronomy. The aim of this study was to investigate the effect of orega...

Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Sta...

In this study, effects of chlorine dioxide (0.3 and 0.5%), lactic acid (0.5 and 1.0%) and fumaric acid (0.5 and 1.0%) on the shelf-life of broiler wings were investigated. The samples were dipped into the experimental solutions for 10 min. and stored at +4 degrees C for 9 days. Microbiologically, the counts of total aerobic mesophilic bacteria (TAM...

This study aimed to determine changes in chemical, microbiological and sensory properties of marinated seafood salad that contains squid, surimi, mussel, shrimp and octopus, during the storage period of five months. According to results of microbiological analyses, all raw materials and production process were fitted into hygienic rules. The acetic...

After the removal of the usual meat cuts, there is always an amount of meat which is firmly attached to the bones. Mechanically deboned meat is a product which is separated from the bones. During deboning process, microbial growth on the products is high. In our experimental trials, poultry chest bone samples were kept in 0.2, 0.3 and 0.5% concentr...

In ruminants, very little is known about the physiological background of the mechanisms involved in feed intake regulation. Mechanisms that control feed intake exist in ruminants but the exact nature of the control systems are not well understood. For this reason, the effects of different feeding regimens, and the initiation/termination of feeding...

In this study, effects of two antimicrobial applications (ozone and chlorine) on broiler carcasses after evisceration were investigated. The ozone and chlorine (sodium hypochlorite, NaHClO) were applied to broiler carcasses as 1.5 ppm and 30 ppm for 7 minutes, respectively. During the broiler processing, the samples were taken from 14 different poi...

Pikeperch fillet (Sander lucioperca), cooked and peeled shrimp (parapenaeus longirostris), and atherine (Atherina boyeri) samples were analysed on account of total aerobic mesophilic bacteria, total coliform bacteria, Escherichia coli, Staphylococcus aureus, Salmonella spp. and Vibrio parahaemolyticus. Particularly coliform bacteria counts exceeded...

This study has been conducted to determine the major contamination sources during frozen snail meat processing. Seventeen different control points and/or sample types (live snail, and snail meats after steaming, after shell removal, after first boiling, after gutting, after second boiling, after packaging and as frozen snail meat; air samples from...

Land snails, the kind of H. pomatia, used as research material were inoculated with two different Listeria monocytogenes levels, 3.07±1.11 log cfu g-1 in the first group and 5.49±3.32 log cfu g -1 in the second group, and fresh snail meat was produced both under the laboratory conditions and commercial production conditions according to the manufac...

After the injection of four different solutions containing carrageenan mix, sodium chloride, sodium tripolyphosphate into the meat, the effect of solutions on cooking loss in raw and cooked meat and net weight of canned meat has been studied. pH and sensory evaluation of the canned meat have been made. The cooking loss was found highest (41.7%) (P<...