Polyunsaturated fatty acids especially long chain eicosapentaenoic (EPA) and docosahexaenoic acids (DHA), exert
strong positive influence on human health. A good way to raise the omega-3 PUFA content in the diet, without radical
changes of eating habits, seems to be the enrichment of frequent and common consumed food products. The target of
this study was to explore the possibility of selected food products enrichment with omega-3 PUFA, using fish oil
preparations in powder-micro-encapsulated (2%) form, without significant taste deterioration of the enriched foods.
Different types of microcapsules (one shell and multi shells) were added to the samples prepared by fermented milk
starter and probiotic lactobacilli. Sensory evaluation, pH, counting the probiotic bacteria, level of syneresis and
viscosity in all samples were evaluated in the first day and 28 days later. There was an insignificantdifference between
samples after 28 days of storage. It was stored at 4°C for 28 days and all analyses were conducted weekly.
The objective of this study was to determine the effect of olive oil consumption on the blood lipid profiles of obese
individuals (n=100). Blood lipid values and one-dayfood consumption records were collected. Statistically significant
relation was found between the consumption of saladwith olive oil, low-fat cheese, semi-skimmed milk,walnut and
triglyceride (TG) values; and of total olive oil, fresh fruit consumption and low-density lipoprotein (LDL) values
(P<0.05). A positive correlation (P<0.05; r=0.253; r=0.432) existed between red meat and chicken (without skin)
consumption and TG values. Correlation between sunflower oil consumption and TG and LDL values was statistically
insignificant. Fried food consumption and LDL values were positively correlated (P<0.05; r=0.272). Positive correlation
between physical activity and LDL value was also identified (P<0.05). Results indicated that the consumption of
moderate amounts of olive oil, fresh vegetables andfruits, walnuts, low-fat dairy products, legumes and cereals, major
contents of the Mediterranean type diet, can changeLDL and/or TG values in a positive way.
Acrylamide, a neurotoxic compound, was classified by the International Agency for Research on Cancer (IARC) as
probably carcinogenic to human. Acrylamide occurs naturally in starch based heated foods. A rapid and reliable liquid
chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was used for the determination of
acrylamide in light biscuit (cookie) samples. The method was linear up to 750 µg/kg food. Recovery rate was found as
99.66% with the limit of detection and the limit ofquantification values of 1.5 µg/kg and 5.0 µg/kg, respectively. Ten
samples of light biscuits supplied from markets were analyzed to determine acrylamide levels by LC-MS/MS method.
Acrylamide contents of light biscuit samples varied from 42.57 µg/kg to 877.57 µg/kg with an average content of
394.47 µg/kg. This work is the first survey study for the determination of acrylamide contents of different light biscuits
by LC-MS/MS method.
Key Words:Acrylamide, Light biscuit, Liquid chromatography tandem mass spectrometry, LC-MS/MS
5
Valsli Kurutmayla Üretilen Havuç ve Balkabağı Suyu Tozlarının Kalite Özellikleri
Quality Characteristics of Carrot and Pumpkin Juice Powders Produced by Drum Drying
Pages 27-32
Taner Baysal, Ahsen Rayman Ergün, Hamza Bozkır, Sinem K. Gedik, M. Burak Özer, Emre Demir
Drum dryer was used for the production of powders from carrot and pumpkin juice. After the pretreatments, the
vegetables were processed into juice, and then drying was performed by a drum dryer with 2 cylinders at 3 bar
pressurized vapour. Drum-dried products (flakes) were ground into a powder form by a grinder. Powders were
reconstituted to the same °Brix value with the vegetable juices and compared for the quality characteristics such as
pH, moisture content, acidity, color, total and invert sugar, total phenolic content, total carotenoids, turbidity, pulp ratio
and serum separation. Drying process increased phenolic contents but caused some quality losses such as total
carotenoids, soluble solids and a decrease in lightness (CIE L*) value.
Key Words:Carrot juice powder, Pumpkin juice powder, Drum dryer, Quality.
6
Bazı Gıda ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi Üzerine Etkisi
Effects of Some Food and Medium Components on Inhibitory Activity of Enterocin KP
In this study, the effect of food and medium components on the inhibitory activity and spectrum of enterocin KP
produced by Enterococcus faecalis KP was determined. Lactobacillus plantarum, Listeria monocytogenes,
Escherichia coliO157:H7 and Salmonella typhimuriumwere used as target organisms. Lecithin, casein, and divalent
cations were antagonists on activity of enterocin KP at 1%, 10% and 100 mM, respectively. The activityof enterocin
KP was increased in the presence of EDTA at concentrations of 0.5-1.5 mM. However, glycerin-monooleate(%0-1),
acidic and neutral pH did not affect its activity. Also, in the presence of EDTA, Gram-negative target organisms
became sensitive to enterocin KP. In conclusion, food components when used high levels caused a decrease in
enterocin KP activity, but Gram-negative bacteria such as E. coli O157:H7 and Salmonella typhimurium became
sensitive to enterocin KP when used in combination with EDTA.
In this study, trans-resveratrol concentrations of commercial wines produced from different grape varieties are
determined by high performance liquid chromatograpy. The results are compared from the point of ecological
conditions of wine regions (vegetation time, sunshine duration, total effective temperature, rainfall) and correlations
between resveratrol amounts and grape variety, meteorological conditions and abiotic stres (UV light) are
investigated.
Shelf life of the mussels (Mytilus galloprovincialis L. 1819) collected from the Black Sea Region of Sinop, was
investigated under the storage conditions of restaurants. For this purpose, some of the shucked mussels were put in
polystyrene plates and wrapped with a stretch film (Group A), while the others were placed in water in glass jar
(Group B) and both groups were stored at 4 ± 2°C for 4 days. Initial rates of crude protein, crude fat, crude ash and
water contents are %7.50, %1.30, %1.09 and %87.53 and initial values of TVB-N, TBARS, pH and aw are 12.92
mg/100g, 9.42 mg MDA/g, 6.67 and 0.99 of mussels used in the study, respectively. At the end of the storage period,
TVB-N, TBARS, pH and aw values were determined 41.38, 37.64 mg/100g, 15.03, 12.86 mg MDA/g in the group A
and; 6.40, 6.56; 0.99 and 0.99 in the group B, respectively. In the mussels, 3.94 log cfu/g mesophyll,3.23 log cfu/g
psychrotrophic and 3.80 log cfu/g enterobacteria counts were found initially, and mesophyll, psychrotrophic and
enterobacteria logarithmic counts were 7.54-7.45, 6.07-6.17, and 5.88-5.87 at the end of the 4 day storage in Groups
A and B, respectively. According to the results, mussels in polystyrene plates wrapped with stretch film can be
consumed until end of the 2nd
day, while mussels placed in water in glass jar until end of the 3rd
day.
Key Words: Mussel (Mytilus galloprovincialis), Cold storage, Mussel quality, Storage in water, Shelf life
9
Gıda ve Yemlerden İzole Edilen Farklı Enterococcus Türlerinin Antibiyotik
Dirençlilikleri
Antibiotic Resistance of Enterococcus spp. Isolated from Food and Feed Samples
In this study different feed materials from broilerchicken establishments, meat samples from chicken slaughterhouses
and milk samples of tank bulk from dairy farms in Ankara and Bolu (Turkey) regions were evaluated. Isolated
Enterococcus faecium (31) and Enterococcus faecalis (34) strains were examined for their antibiotic resistance
against ampicillin, penicillin, erythromycin, tetracycline, chloramphenicol, rifampicin, ciprofloxacin, levofloxacin,
vancomycin, teicoplanin, nitrofurantoin, gentamicin, streptomycin and quinupristin/dalfopristin antibi otics. Vancomycin
resistance were found in 4 (12.9 %) and 3 (8.8 %) out of 31 E. faecium and 34 E. faecalis strains, respectively.
In this study microbiological quality of chicken liver and meats marketed in Erzurum was investigated. For this
purpose, 30 chicken meat samples (equal numbers of baguette, liver and breast samples) obtained from different
retail stores were counted for total mesophilic aerobic bacteria (TAMB), total psychrotrofic bacteria, yeasts-moulds,
coliform and enterococci bacteria. In chicken liverand breast samples, the counts of TAMB were 7.69 and 7.01 log
cfu/g, psychrotrophic bacteria 6.04 and 6.35 log cfu/g, coliform bacteria 3.26 and 3.19 log cfu/g, yeast-mold 6.23 and
6.43 log cfu/g, respectively. The results of rinsing water (100 mL) for chicken baguettes indicated that the logarithmic
counts of TAMB, psychrotrophic bacteria, coliform and yeast-mold were 9.70, 8.47, 5.67 and 7.50 cfu/g,respectively.
Enterococci bacteria were isolated in 13 (43%) of the chicken meat samples. Enterococci bacteria were determined in
the 3 (30%) chicken liver samples, 4 (40%) chicken breasts and 6 (60%) chicken baguettes as positive. In this study,
high level microorganisms were determined in poultry samples. The results also indicated that good manufacturing
practices (GMP) were inadequate in the production of chicken liver and meats in Erzurum.
To provide the expected benefits of probiotic products, it is necessary that probiotic bacteria maintain the adequate
number of viable cells during the shelf life in theproduct. Therefore, probiotic bacteria to be used in the manufacturing
of probiotic products must have a high level of viability. A probiotic bacterium used in the food industry has been
usually in liquid, powder or frozen form. Thermal drying is a manufacture method of powder form, and it also uses
drying of the fermented milk products and microencapsulation of probiotic bacteria. However, probioticbacteria may
be exposed to different stress conditions like hightemperature, osmotic stress, oxidative stress etc.during thermal
drying. Adaptation of probiotic bacteria to stress factors has been developed to protect probiotic bacteria against high
temperature stress. Adaptation of probiotic bacteria to high temperature stress takes place with chancing protein and
protease synthesis in their cell.
Key Words:Probiotic bacteria, High temperature stress, Adaptation
12
Süt ve Süt Ürünlerinde Hidroksimetilfurfural (HMF)
Heat treatments such as spray drying, sterilizationand evaporation, which are applied during the processing of dairy
products, extend the shelf-life of milk products and ensure milk safety, which are the important factors that affect the
quality of dairy products. However, heat treatment during sterilization, ultra high temperature (UHT), ultra-high
pressure homogenized (UHPH) may result in the formation of the following detrimental effects; hydroxym ethylfurfural,
free sulfydryl content, furosine, lactulose and whey protein denaturation. Hydroxymethylfurfural is a product of Maillard
Reaction. This compound leads to the deterioration of the natural structure by the change of colour offoods. In this
study, the formation of HMF in dairy products, its effect on human health and methods of its determination are
reviewed.
Key Words: Hydroxymethylfurfural, Dairy products, Nutritionallosses, Health
13
Çiğ, Pastörize ve UHT Süt ile Tereyağı, Fermente Süt Ürünleri ve Süttozunda AFM1
varlığı
Existence of AFM1 in Raw, Pasteurized and UHT Milk, Butter, Fermented Dairy Products and Milk Powder
Milk and dairy products are important part of daily nourishment. Protein, lipid, carbohydrate, vitamin and minerals
which are constituents of milk, provide high nutrition value to milk. However, milk may enable undesirable problems at
certain conditions. Most people prefer milk and dairy products in their daily life and diet practices,but milk and its
products are commonly consumed by infants and children during their growth. Taking certain precautionsand HACCP
applications from farm to fork concept is very important from food safety viewpoints for the milk which is in the high
risk category foods from microbial growth viewpoints. Toxic components, especially Aflatoxin M1 (AFM1) and remnants
have great influence on quality and safety of foods. For this reason, the determination of AFM1level has become very
important in terms of public health. Recent studieshave shown that AFM1 has been widespread in milk and dairy
products. In this study, the conformation to legislation and standards (EU, FAO/WHO Codex Alimentarius) of AFM1
contamination levels in milk and dairy products except cheese (raw/pasteurized/UHT milk, fermented, butter and milk
powder) determined by national and international studies were reviewed.
Key Words:AFM1, Raw milk, Milk, Fermented dairy products, Milk powder
14
Çiğ Köftede Mikrobiyolojik ve Parazitolojik Tehlikelerve Önlemeye Yönelik Uygulamalar
Microbiological and Parasitological Hazards from Raw Meatballs and Preventive Measures
Raw meatballs are classified as “high risk foods” because the cooking process is not applied to inactivate pathogens
in these types of products. Food-borne diseases fro m raw meat products are very dangerous for consumerhealth and
also cause economic losses. The potential health hazards associated with raw meatballs are of concern today. On the
other hand, people eat these types of traditional foods in spite of the warnings. The aim of this study is to present the
microbiological and parasitological hazards from raw meatballs, to investigate the food borne outbreaks from these
types of foods and also to review the studies on producing safe raw meatballs.
Key Words: Raw meatballs, Traditional food, Raw meat, Food safety
15
Mozzarella Peyniri: Tanımı, Üretim Yöntemleri ve Kalite Parametreleri
Mozzarella Cheese: Definition, Production Techniques and Quality Parameters
Mozzarella is a famous Italian cheese which is classified as pasta filata or stretched curd, produced over the world in
different varieties from yellow blocks to white balls with cow or buffalo milk in the production process. Mozzarella, one
of the most popular cheeses around the world, is essential component of pizza. The United States and Italy are the
two major countries which produce mozzarella cheese in the world. Also, mozzarella is used in pizza production,
frozen pizza production and Mediterranean meals. Although buffalo milk is used in traditional production, cow milk is
used nowadays. However, aroma and taste of Mozzarella cheese produced by buffalo milk is more preferab le.
Key Words:Mozzarella cheese, Water buffalo, Buffalo milk, Pizza
16
LC/MS ile BirleştirilmişYüksek Alan Asimetrik Dalga İyon Hareketliliği Spektrometresi (FAIMS) ve Gıda Analizlerinde Kullanımı
LC/MS Combined with High-Field Asymmetric Wave Ion Mobility Spectrometer (FAIMS) and its Applications on Food Analysis
Pages 96-100
Bülent Şık, Gizem Yıldız, Taner Erkaymaz, Timur Tongur
Ion mobility spectrometry (IMS) is an ion separation technique used to separate ionized molecules in the gas phase
based on their mobility in a carrier gas. IMS significantly improves the identification capabilities of mass spectrometric
analysis methods. High-Field Asymmetric Waveform Ion Mobility Spectrometry (FAIMS) is a new variation of ion
mobility spectrometry. It is used under atmosphericpressure conditions and room temperature. The mostimportant
feature of the ion-mobility spectrometry method is the capability for gas-phase ion separation prior to mass
spectrometry analysis. It is located between the ion source and the mass spectrometer. FAIMS when combined with
mass spectrometry offers value-added data not possible from mass spectra alone. FAIMS combined with liquid
chromatography-tandem mass spectrometry device provides separation of isomeric and isobaric analytes, reduces
chemical noise, eliminates matrix interferences andimproves signal-to-noise (S/N) ratio by selective ion transmission.
Key Words: Ion mobility spectrometry, Mass spectrometry, Food analysis
17
Tahılların Depolanması Sırasında Böcek Üremesi ve Etkileri
Insect Growth and Its Effects on Cereals during Storage
Significant quality and yield losses occur during the storage of cereals. Insects are mainly responsible from these
losses. Insect population rapidly increases and maycause significant losses if they find favorable conditions in cereals
during storage. In this study, insect growth, factors affecting insect productivity and losses due to insects during
storage of cereals were reviewed.
Key Words: Storage, Cereal, Insect productivity
18
Gıda Kalite Sağlama ve Gıda Bileşenlerinin Tanımlanmalarında Enstrümantal Analizlerin Yeri ve Önemi
Role and Importance of Instrumental Analysis in Quality Assurance and Composition of Foods
Techniques such as chromatography and spectroscopy,and the development of analysis techniques are important to
determine the important components of foods. These techniques take place an important role in the advances of food
chemistry and medical biochemistry, functional compound studies, phytochemicals, human health such as nutrition,
disease prevention and protection and food security. Food components and their effect on human health are
determined by means of spectroscopy techniques. Therole of food instrumental analysis are essential in setting food
standards based on the concept of hazard analysis and critical control points and its implementation in food industry.
This review summarizes the role and the importance of instrumental analysis in quality assurance and compositional
determination studies in food science and technology.
In recent years, people have had a tendency to regular and balanced diet in order to maintain a high quality life style.
Therefore health-conscious consumers have increased their need for functional foods. Functional dairy products
comprise of several products with probiotic properties including the acidophilus milk, probiotic yoghurt, kefir, yakult,
kımız and dahi. The consumption of functional dairyproducts aids the gut flora and supports the immune system.
Beneficial bacteria colonize onto the intestinal epithelial cells and may develop an immune response for the mucosal
and the systemic system by producing metabolites with antibacterial properties. Additionally, the reac tive oxygen and
nitrogen species that they produce display phagocytic activity against foreign materials and microorganisms through
the production of lysosomal enzymes and monokines. Conducted studies reported elevated percentage levels of
leukocytes including monocytes and neutrophils, which are the indicators of phagocytic activity, upon consumption of
probiotic microorganisms used in functional dairy products. For example, in the experiments with volunteers that daily
intake (during three weeks) of yakult provides a positive effect on NK-cell activity. This present study aims to present
relevant research on the effect of various functional dairy products on the immune system and to promote the
appearance of more health-conscious food products in supermarkets.
Key Words: Functional foods, Yakult, Probiotic, Gut immune system