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Articles by Mukerrem Kaya
Total Records ( 2 ) for Mukerrem Kaya
  Muhammet Irfan Aksu , Mukerrem Kaya and Fatih Oz
  In order to determine the effect of garlic in Cemen on reduction of Escherichia coli O157:H7, Cemen with different garlic levels (0, 7.5, 10.0, 15.0, 20.0 and 25%) were prepared. Each batch of Cemen was contaminated with E. coli O157:H7 (107 cfu g-1) and stored at 4°C for 60 days and 20°C for 60 days in sterile glass jars. E. coli O157:H7 counts and pH were determined at various stages of storage. It was determined that both garlic levels and storage temperatures had significant effect on E. coli O157:H7 count. E. coli O157:H7 in Cemen that was stored at 4°C were slowly inhibited than that stored at 20°C. During storage at 4°C, E. coli O157:H7 count dropped to below detectable level (< 100 cfu g-1) at 30 days in Cemen containing 25% garlic while at 45th days in Cemens containing 10, 15 and 20% garlic. At 20°C, it dropped below detectable level (< 100 cfu g-1) on the 10th days in Cemens containing 10, 15, 20 and 25% garlic. Investigating with immunomagnetic seperation (IMS), it was determined that the samples with below detectable level (< 100 cfu g-1), contained E. coli O157:H7.
  Sukriye Arashisar , Olcay Hisar , Guzin Kaban , Mukerrem Kaya , Ilhami Gulcin and Telat Yanik
  The effects of nettle (Urtica diocia L.), containing natural antioxidants, on chemical properties of rainbow trout (Oncorynchus mykiss) fillets were investigated. Thiobarbituric acid reactive substance (TBARS), total antioxidant activity, total volatile bases nitrogen (TVB-N) and pH values were measured from rainbow trout fillets treated with nettle at three concentrations (0.4, 0.8 and 1.6), without nettle as control and 0.8% propyl gallate (positive control) during 9 days of storage at 4±1 °C. The storage time and antioxidant treatment caused significant (p<0.05) changes in TBARS, total antioxidant activity, TVB-N and pH values. TBARS values in fillets of control group exceeded the acceptable level (20 μmol kg-1) on the 5th day. However, fillets treated with nettle at three concentrations and propyl gallate did not reach this degree during the experimental period. The fillets treated with 0.4% of nettle exhibited most effective and powerful antioxidant activity. The antioxidant activity of samples decreased with increasing nettle concentrations. However, the samples treated with 0.4 and 0.8% of nettle showed higher antioxidant activities than that 0.8% of propyl gallate. TVB-N values in fillets of control group reach above 25 mg/100 g on the 3rd day. However, nettle and propyl gallate groups were reached above this level on 5th day. Considering present data, it was concluded that using nettle containing natural antioxidants might cause a distinct beneficial reduction in lipid oxidation and extend storage time of aerobically packaged rainbow trout fillets.
 
 
 
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