Mutlu Pilavtepe-Çelik

Mutlu Pilavtepe-Çelik
Kocaeli University · Department of Food Technology

PhD

About

10
Publications
659
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
110
Citations

Publications

Publications (10)
Article
Full-text available
This study aimed to estimate the shelf-life of mullet fillets stored in ice. Cadaverine, putrescine, total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated together with sensory analyses. Empirical mathematical models were used to describe the data, and shelf-life was estimated b...
Article
The main objective of this study was to assess the freshness of striped mullet (Mugil cephalus) fillets stored at 0°C by evaluating color changes using a machine vision system and correlating this to chemical and sensory attributes. The mean L*, a*, b* values from the entire area of the fillet surface were calculated by image analysis. These values...
Article
Fresh fish is described as fish being caught/harvested, chilled and stored for a short period before use. Color is one of the most important quality attributes of fish. Color measurements of fish samples have an acceptable potential for determination of freshness. The main objective was to assess freshness of mullet fillets based on color changes b...
Article
Full-text available
In this study, infrared–microwave combination heating was used to cook Atlantic salmon (Salmo salar) samples, and the optimum cooking conditions in infrared-microwave combination oven were determined. Response Surface Methodology (RSM) was used to identify optimum values of cooking time (4, 5, 6 minutes), halogen lamp power level (80%, 90%, 100%),...
Article
Full-text available
Morphological changes and membrane integrity of Escherichia coli O157:H7 and Staphylococcus aureus cells before and after high hydrostatic pressure (HHP) treatments (200–400 MPa) and time (1–5 min), at a constant temperature (40 °C), in peptone water were examined by using scanning electron microscopy (SEM) and fluorescent microscopy, respectively....
Article
Full-text available
Consumption of unpasteurised fruit/vegetable juices has increased in recent years due to their freshness, low calorie contribution and good nutritional quality. However, unpasteurised fresh juices with low acidity (pH > 4.6) and high water activity (aw > 0.85) can support the growth of pathogens. Hence, pasteurisation is a necessary process in the...
Article
Full-text available
Escherichia coli cells in peptone water were pressurized at 300MPa at ambient temperature with no holding time (pulse series) and with a total holding duration of 300s for single- (300s×1 pulse) and multi-pulsed (150s×2 pulses, 100s×3 pulses, 75s×4 pulses, 60s×5 pulses, 50s×6 pulses and 30s×10 pulses) high hydrostatic pressure (HHP) treatments. Mul...
Article
Survival data of Escherichia coli O157:H7 933 and Staphylococcus aureus 485 in carrot juice and peptone water were collected in a range of pressure levels between 200 and 400 MPa at 40 °C. A mathematical approach combining the primary and secondary models (Weibull and first-order models as the primary model and two empirical equations as the second...
Article
Scanning electron microscopy (SEM) images of Staphylococcus aureus 485 and Escherichia coli O157:H7 933 were taken after pressure treatments at 200 to 400 MPa. Software developed for this purpose was used to analyze SEM images and to calculate the change in view area and volume of cells. Significant increase in average cell view area and volume for...

Network

Cited By