Haluk Ergezer

• PhD
• Professor (Associate) at Pamukkale University

Bu çalışmada, ön pişirilmiş ve dilimlenmiş kuzu kokoreçler vakum (V) ve modifiye atmosfer (%30 CO2 + %70 N2) altında paketlenmiş (MAP) ve depolama boyunca (4ºC, 10 gün) kokoreçlerin fizikokimyasal [pH, renk, TBARS (Thiobarbituric Acid Reactive Substances)] ve mikrobiyolojik özelliklerinde (toplam psikrofil bakteri sayımı, toplam koliform bakteri sa...

Bu çalışmanın amacı, Siyez, Kavılca ve Dinkel gibi atalık buğday unlarının tam buğday unu yerine kaplama formülasyonlarında kullanılmasının tavuk nuggetların kalitesi üzerine etkilerini araştırmaktır. 4°C’de 7 gün depolanan derin yağda kızartılmış tavuk nuggetların kimyasal özellikleri, kalite karakteristikleri, pH, lipid oksidasyonu, renk, doku ve...

Bu çalışmada, 200, 300 ve 500 ppm konsantrasyonlarında hazırlanan kızılcık ekstraktları sığır köftelerine katkılanmış ve depolama boyunca (-18ºC, 6 ay) köftelerin fizikokimyasal özelliklerinde (pH, renk, toplam fenolik madde miktarı, antiradikal aktivite değeri, TBARS değeri ve karbonil içeriği) meydana gelen değişiklikler araştırılmıştır. Kızılcık...

Bu çalışmada, orta dereceli beyaz şerit problemine sahip tavuk göğüs etlerinin nugget üretiminde kullanılabilme potansiyeli araştırılmış ve depolama boyunca (-18ºC, 90 gün) farklı oranlarda (%0, 20, 40, 80 ve 100) beyaz şerit problemli et ilavesiyle üretilen tavuk nuggetların fizikokimyasal özelliklerinde (pH, renk, TBARS ve tekstür profili) meydan...

The study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3%, 6%, and 9% levels in the formulation. For this purpose, the chemical (moisture, protein, fat, ash), pH, thiobarbituric acid (TBA), and color analyses in the raw and cooked chicken patties were analyzed. In addition, the cooking properties (co...

This research focused on examining the physicochemical properties, cooking attributes, textural qualities, and sensory analyses of meatballs containing varying percentages (control - 0%, 3%, 6%, and 9%) of acorn flour. The investigation encompassed both raw samples (on days 1, 3, 5, and 7) and cooked samples (on days 0, 4, 7, 10, and 14), all store...

This study aimed to investigate the applicability of novel colorimetric paper‐based pH‐sensitive indicator labels for monitoring the shelf life of the chicken breast fillets packaged under air oxygen until 10 days at 4°C. The color changes of the indicator labels were observed using the mobile phone after the storage for days 0, 5, and 10. The resu...

The present study investigated the influence of different drying temperatures (50, 60, and 70ºC) on the drying kinetics, drying rate, color, lipid oxidation, and protein oxidation of sliced chicken breast meat. In addition, color degradation, lipid oxidation, and protein oxidation kinetics during drying were also studied. The drying process takes p...

Gastronomi ve Mitoloji Tulga Albustanlıoğlu Gastronomide Sanatsal Eğilimler: Görsel Temsilin Önemi Ve Temel Sanat Bilgisinin Etkili Sunum Tekniklerine Katkısı Nurcan Durmaz Gastronomide Coğrafi İşaretli Ürünler Ve Kültürel Miras Şelale Öncü Glaue Yerel Üretimde Eğilimler Bal Üretimi Üzerine Araştırma Elçin Noyan Fonksiyonel Gıda Eğilimleri İlkay Yı...

In the present research, it was aimed to understand the effect of different rehydration temperatures (80, 90 and 100°C) on rehydration kinetics of hot air dried chicken breast meat cubes. The rehy-dration rate increased with the increasing of temperature of rehydration water. ΔE and chroma values of the rehydrated samples at 90°C and 100°C samples...

This study was focused on the effect of incorporation of different levels of dried oyster mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami as a functional ingredient. The salamis were formulated with 0% (control), 1% (A1), 3% (A2), and 5% (A3) of dried oyster mushrooms. Proximate composition, pH, color, res...

Knitted fabrics made of natural, synthetic and regenerated fibres are presented to the final consumers at different fabric constructions. Reason to select different fibre types, fibre blends, and knitting constructions utilisation is to optimize consumer demands of comfort, functionality, fashion and price. Continuous fibre improving studies are on...

Bu çalışmada, kurutulmuş enginar çanak yapraklarından üretilen farklı konsantrasyonlarda (%3, 4 ve 5) enginar yaprağı katkılı limonlu soğuk yeşil çayların bazı fizikokimyasal (renk, pH değeri, briks, bulanıklık, titre edilebilir asitlik, toplam fenolik madde miktarı, DPPH ile antiradikal aktivite) ve duyusal kalite karakteristikleri üzerine infüzyo...

Some health problems (cardiavascular diseases and some types of cancer) can be occured in human in the case of excess amount of consumption of saturated fatty acid, cholesterol, salt, nitrite due to the composition of meat and meat products. Thus, meat and meat products have occasionally perceived as unhealthy product by consumers. To change this p...

Iron deficiency is one of the world’s most common disorders and it occurs when the amount of iron available is insufficient to meet an individual’s needs. Spleen is known as a food product rich in iron content, and is a cheap offal. Therefore, consumption of spleen, both directly and indirectly, and especially for the treatment of anemia (iron defi...

The effects of ozone treatment (1 × 10⁻² kg m⁻³, for up to 8 h) on quality parameters of turkey meat were investigated. Ozone was effective in inactivating microorganisms. Approximately 2.9, 2.3 and 1.9 log reductions were achieved in the counts of total aerobic mesophilic bacteria, Enterobacteriaceae and yeast-mold, respectively. Ozone caused sign...

Sucuk ülkemizde sevilerek tüketilen et ürünlerinin başında yer almaktadır. Ancak içerdiği yüksek oranda yağ nedeniyle sucukta lipid oksidasyonu önemli ölçüde kalite kayıplarına neden olmaktadır. Yağ içeriği yüksek gıdalarda oksidasyonun önlenmesine yönelik stratejilerden biri de antioksidan kullanımıdır. Et endüstrisinde bazı sentetik antioksidanla...

The aim of this study is to determine the some physicochemical (proximate composition, pH and aw values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone broth powder (BBP) along with the effects of the addition of different carrier agents. Subsequently, the powdered products were stored to d...

Koruk suyu ülkemizde sevilerek tüketilen ekşimsi tatta ve ferahlatıcı geleneksel bir içecektir. Üretimi standart olmadığından, koruk suyu her yörede farklı bir şekilde üretilmekte ve bu nedenle sınırlı bir raf ömrüne sahiptir. Bu çalışmada Yediveren çeşidi üzümlerden (Vitis vinifera) üretilen koruk sularının bazı fizikokimyasal (renk, pH, toplam as...

The aim of this study, was to investigate the effectiveness of valonia, ordinary and holy oak acorns extracts on the physicochemical, antioxidative and sensory properties of chicken thigh meat during refrigerated storage (2 °C/14 days). Chicken meats were divided into four experimental groups; control (without extract), valonia (A1), ordinary (A2)...

The present study was carried out to evaluate the antioxidant potential of artichoke byproducts extract (AE) and butylated hydroxyltoluene (BHT) in raw beef patties during refrigerated storage. Freshly minced beef was assigned to one of the following three treatments: (1) control (no antioxidant) (2) 27.3 mg AE phenolics/100 g meat (optimized by us...

The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of t...

The present study was carried out to evaluate the antioxidant potential of artichoke extract (AE) in raw beef patties during refrigerated storage. Freshly minced beef was assigned to one of the following three treatments: 1) Control (no antioxidant) 2) 27.3 mg AE phenolics per 100 g meat (optimized by using response surface methodology), 3) 10 mg B...

The effect of oxidized proteins to the development of biological diseases has been studied for a few decades, but the effects and the mechanisms of protein oxidation in food systems are largely unknown. Protein oxidation has been defined as a covalent modification of protein induced either directly by reactive species or indirectly by reaction with...

Bu çalışmada farklı tahıl ve baklagil unlarının (buğday, mısır, çavdar ve soya) derin yağda kızartılmış piliç nuggetların kalite karakteristikleri (nem miktarı, yağ miktarı, kaplama tutunma yüzdesi, pişirme verimi, kaplama kalınlığı, penetrometre değeri ve renk) üzerine etkileri incelenmiştir. Piliç nuggetlar eşit oranda but ve göğüs eti karışımınd...

Humankind must live together as a social being. The main rule of living together is to know his/her own rights and respect to others’ rights. In societies there are some regulations to simplify human life where they are respect to each other rights. Fundamentals of those regulations are constitutions. With the same arguments, laws, decree in the po...

In this study the effect of various cereal and legume flours (wheat, corn, rye and soy) on some quality characteristics (moisture content, oil content, coating pick up, cooking yield, coating thickness, penetrometer values and color) of deepfat fried chicken nuggets were studied. Chicken nuggets were prepared wiThequal amounts of ground thigh and b...

Nitrite and nitrates are utilized to form cured meat colour, to enhance flavour and to provide antimicrobial and antioxidant effect in meat and meat products. It is a well-known fact that nitrite reacts with seconder amines and other nitrogenous compounds, causing the formation of carcinogenic N-nitrosamines. Considering the health risks of nitrite...

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituri...

Breast meats from Turkeys tumbled with either alkaline phosphate or organic acid solutions in the presence of salt while tumbling of meat with distillated water represent as a control. Chemical composition, marinade and meat pH, color coordinate values (L*, a*, b*), weight changes, textural and sensory properties of treated samples were evaluated....

Yüksek Lisans Tezi. Includes bibliographical references: p. 71-85.