Seval Andiç

Effects of Potassium Sorbate Application on Shelf Life and Biogenic Amines of Pearl Mullet (Chalcalburnus tarichi Pallas, 1811) Fillets Packaged With Vacuum

Research was conducted to determine the effects of potassium sorbate applications (0, 1, 3, and 5% w/v) on the shelf life of pearl mullet (İnci Kefali; Chalcalburnus tarichi) fillets packaged with vacuum. Fillets kept at 4 ± 1°C were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, molds, and yeasts) and chemical (pH, thiobarbituric acid—TBA, total volatile base nitrogen—TVB-N, water activity, and biogenic amines) analyses on certain days (0, 3, 6, 9, and 12 days) of storage. It was determined that potassium sorbate had effects on total aerobic mesophilic bacteria, psychrotrophic bacteria, Enterobacteriaceae, mold-yeast counts, TVB-N values, phenylethylamine, putrescine, tryptamine, and pH of fillets at a significant (p < 0.01) degree. Retarded bacterial growth was observed as the antimicrobial effect increased with the degree of its concentrations. Storage time had significant (p < 0.01) effects on bacteria count, TBA, TVB-N values, and biogenic amines; all of which were increased by longer storage. It was concluded that application of potassium sorbate, especially at a 5% level, and vacuum packaging helps cold stored fillets maintain their biogenic amines and microbiological and chemical qualities longer.

Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt

ABSTRACT Yogurt is a traditional dairy product widely consumed all over the world. Syneresis, which is a result of lower water holding capacity, is a big concern and an important quality parameter. In this study, the efficiency of locust bean gum and different gelatins (fish skin, fish scale, and bovine skin) in preventing syneresis was investigated. Samples were stored at 4°C for 2 weeks, a typical shelf life of yogurt, and analyzed periodically for quality parameters. Syneresis, viscosity, and water holding capacity of the control and gum added samples were almost identical, while gelatin added samples were generally significantly improved (p < 0.05).

Changes in Volatile Compounds of Cheese

Abstract The volatile profile is quite important for the organoleptic quality of dairy products. The volatile composition of cheeses varies during ripening. The ripening process is carried out by the microflora and enzymes from different sources. There are numerous volatile flavor compounds involved in cheese aroma, which are derived mainly from four metabolic pathways: lactose, lipid, protein, and citrate metabolisms. The development of unique and well-appreciated flavor characteristics of each type of cheese is the result of these complex reactions. Various groups of volatiles have been identified as being important for the final taste and aroma of cheese. Such groups are fatty acids, esters, aldehydes, alcohols, ketones, hydrocarbons, and sulfur compounds. In this review, the factors affecting volatile formation and composition in cheese are discussed based on the information available in the literature.