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Articles by Ozgur Cadirci
Total Records ( 2 ) for Ozgur Cadirci
  Belgin Siriken , Ozgur Cadirci , Gokhan Inat , Cigdem Yenisey , Mukadder Serter and Mehmet Ozdemir
  In this study, a total of 100 Turkish sucuk samples were analyzed for pysico-chemical and microbiological quality. The maximum levels of moisture, fat and pH limited by Turkish food regulation are 40, 40% Fresh Matter (FM) and 5.8, respectively and sucuk should not contain any starch. In these respects, while 51.5 and 32% of the samples was found high for moisture and pH values, respectively, all the samples were almost suitable for fat value. Starch was detected in 66% of the samples. Lactobacilli and micrococci/staphylococci were <102-108 and <102-107 cfu g-1, respectively. There were negative correlations between Lactobacilli levels and pH values (p<0.01). However, at a few sucuk samples, there were no correlation between Lactobacilli and pH values. NaCl was detected in above 5% Dry Matter (DM) of 25 the samples. Maximum and minimum collagen and hydroxyproline levels were detected in 3.20-9.68 and 0.40-1.21 μg mg-1 (DM), respectively. According to analyzed results, the percentage of moisture, fat, pH, NaCl, starch, collagen and hydroxyproline levels showed variation among the sample analyzed. There is not any official regulation for collagen and hydroxyproline levels of Turkish sucuk. Therefore, this and these kinds of studies may serve as a basis for the preparation of Official Standards of quality for collagen and hydroxyproline content of sucuk in Turkey.
  Ozgur Cadirci , Ali Gucukoglu , Necati Ozpinar , Goknur Terzi and Mustafa Alisarli
  This study was undertaken to determine the presence and levels of Aflatoxin M1 (AFM1) in ice cream samples consumed in the province of Samsun. For this purpose, a total of 115 samples comprising 25 vanilla ice creams, 65 fruit ice creams and 25 chocolate ice creams were used as the study materials. The ice cream samples were purchased randomly from 11 different markets. The samples were analysed by the Enzyme Linked Immunosorbent Assay (ELISA) method. Aflatoxin M1 was detected in 30 (26.08%) of the ice cream samples, ranging from 6.12-32.15 ng kg‾1 whereas 85 samples (73.92%) did not reveal the presence of this toxin. The AFM1 levels were not higher than the limits of the Turkish Food Codex (50 ng kg‾1 for ice cream) in all of the ice cream samples. It was concluded that the aflatoxins contained in some of the investigated samples were potential risks for public health. Therefore, milk which is the basic ingredient of ice cream must be continuously monitored for AFM1 contamination. Furthermore, dairy cow feed should be stored in such a way that they do not become contaminated.
 
 
 
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