Hatice Gündüz

• M.Sc., PhD Student
• Research Assistant at Izmir Kâtip Çelebi University

In this study, the changes in % yield, dry matter, ash, lipid, protein content, water activity, pH, total volatile basic nitrogen (TVB-N), total viable aerobic count (TVC), yeast and mold count, lactic acid bacteria (LAB), colour parameters and sensorial properties were analysed in rainbow trout (Oncorhynchus mykiss) exposed to either salt only or...

Sustainable seafood products could be achieved by considering sustainability in the seafood processing industry in addition to the measures to be taken in aquaculture and catching. For achieving sustainability in the seafood processing industry, assessment of the processing waste is necessary because seafood product processing results in waste mate...

Objective: Seafoods are consumed as raw, semi-cooked or cooked in different societies. They are valuable animal protein sources. They are suitable foods for growing of microorganisms because of their high water and protein contents, close to neutral pH value. Pathogen microorganisms cause adverse effect on human body. In recently, the infections of...

In this study was investigated combined effect of 4 different natural antimicrobial essential oil (Rosemary, Coriander, Basil and Laurel) and 2 different cooking temperatures (50 and 55 °C) on inactivating of Listeria monocytogenes in rainbow trout. The products prepared with this technology were stored at +4 °C for 36 days and the number of L. mon...

Renk, önemli bir balık tazelik belirleyicisidir. Balık derisinin, gözlerinin ve solungaçların rengi tazelik hakkında birçok bilgi verir. Ancak, bu bilgiler birçok sebepten dolayı kişiden kişiye değişir (renk körlüğü, ışık, tüketici deneyimi vb.). Bilgisayarlı görüntüleme teknolojisi (BGT), bu bilgilerin sayılabilir, tekrarlanabilir ve objektif olma...

In this study, the effect of different ultrasound powers treatment (200 W/L, 300 W/L, 500 W/L) on the chemical, microbiological and physical quality parameters of sardine fillets (Sardina pilchardus W.,1972) packed in vacuum packaging were investigated. The determination of quality parameters were studied to be performed by using pH, TVB-N, TBAR’s...

Suitability of marinated anchovies for ultra sound application as well as the effect of ultra sound on the shelf-life and color properties of marinated anchovies were investigated. In this regard, TVB-N, TBAR’s, pH, texture profile, water activity and color analyses were conducted on varying level of ultra sound (250 W/L, 500 W/L, 750 W/L for group...

In this study, antibacterial effects of the pomegranate peel extract against food pathogens were investigated. Different concentrations of pomegranate peel extract (2.5, 5, 7.5 and 10%), which showed the highest antibacterial effect in vitro experiments were added to the alginate film. Mackerel fillets coated with the film solution prepared in this...

This study was carried out to determine the microbial quality of stuffed mussels sold in Izmir. For this purpose, total aerobic mesophilic bacterium (TAMB), total yeast-mold (TYM), total coliform and Staphylococcus aureus counts were investigated in stuffed mussel purchased from 50 different vendors in 10 different regions. At the end of the study,...

The aims of this study are to check the prevalence of coagulase-positive Staphylococcus aureus in raw and ready-to-eat seafoods samples in İzmir and to determine the antibiotic resistance of the isolates. For this purpose, 50 samples of raw and ready-to-use seafoods were analyzed. As a result of the study, coagulase positive S. aureus was detected...

According to the data from the Ministry of Health, the number of bacterial food poisoning reported in 2005 was recorded as 26,298 in Turkey. In addition, about 1.9 million people die from food poisoning in the world every year. Staphylacoccus aureus is one of the pathogenic bacteria that transmit to humans through seafood and cause intoxications. A...

İnsan beslenmesinde hayvansal kökenli gıdaların önemi büyüktür. Özellikle çocuk ve genç yaştaki nüfusun hayvansal gıdalar açısından yeterli beslenmesi, fiziksel büyüme yanında zihinsel gelişim açısından da son derece önemlidir. Protein, enerji ve sindirilebilirlik gibi özellikler açısından üstün olan balık, gerek halkımızın protein açığının gideril...

Günümüzde tüketicilerin taze veya az işlem görmüş, kaliteli ve güvenilir gıdalara olan talebi, yeni muhafaza tekniklerinin geliştirilmesini gerektirmiştir. Bu muhafaza yöntemlerinden biri de yüksek basınç teknolojisidir. Yüksek basınç; ısıl işlem olmaksızın sıvı veya katı gıdalara 100-1000 MPa basınç uygulaması ile gerçekleştirilen bir gıda muhafaz...