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Hypericum scabrum (HS) widely used in traditional medicine due to its bioactive compounds was extracted by using ethanol-water (3:7, v/v). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content (TPC) and DPPH radical scavenging activity of the microcapsules in extract of HS and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of Hypericum scabrum microcapsules and it is observed that total phenolic content and DPPH radical scavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 268.86 mg GAE100 mL-1 and 78.05% for 6% supplemented samples. As a result of the sensory analysis, ayran samples supplemented with 4% of HS microcapsule gained the highest scores by the panelists and received more appreciation than the control group. It is concluded that HS4 (ayran produced by 4% HS supplemented microcapsule) sample was determined as the best sample according to the sensory analyses while the HS6 (ayran produced by 6% HS supplemented microcapsule) sample had the highest value in terms of DPPH scavenging activity and TPC results. The overall results of the present study revealed that 4% HS supplemented ayran can be produced with its enhanced health beneficial and desirable properties.

Tıbbi ve aromatik bitkiler ve bu bitkilerden elde edilen ekstraktlar, uçucu yağlar insanların besin ihtiyaçlarını karşılamanın yanında birçok sektörde de yaygın olarak kullanılmaktadır. Hypericum türleri antidepresan, antiviral, antibakteriyel, antioksidan, antienflamatuvar gibi birçok biyolojik aktiviteye sahip olup, halk arasında uyku güçlendirme, romatizmal ağrı tedavisi, yara iyileştirme, cilt hastalıkları tedavisi gibi birçok alanda da halk ilacı olarak kullanılmaktadır. Hypericum türlerinden Hypericum perforatum (sarı kantaron) ülkemizde hemen hemen tüm bölgelerde bulunmakta ve üzerinde en çok çalışılan bitkilerdendir. Çalışmamızda tıbbi kullanımı oldukça yaygın olan bu bitkinin ekstraksiyonu gerçekleştirilmiş ve farklı miktarda ayrana ilave edilmiştir. Ekstraksiyon sırasında çözücü olarak %70 etanol + %30 su karışımı kullanılmıştır. Çalışmada %1, %2 ve %3 oranında sarı kantaron ekstraktı içeren üç çeşit ayran elde edilmiştir. Kontrol grubu ve elde edilen ayranlar 28 gün boyunca depolanmış ve depolamanın 1., 7., 14., 21. ve 28. günlerinde bazı fizikokimyasal ve mikrobiyolojik analizleri gerçekleştirilmiştir. Elde edilen bulgulara göre; depolama süresi boyunca örneklerin kül ve tuz değerlerinin değişmediği, kuru madde, su aktivitesi ve pH değerlerinin azaldığı, asitlik değerlerinin ise arttığı gözlemlenmiştir. Depolama süresi boyunca yapılan mikrobiyolojik analizlerde, toplam mezofil bakteri grubu sayısı istatistiksel olarak artış gösterirken, maya-küf ve koliform grup gözlemlenmemiştir. 10’ar kişiden oluşan panelist grubuna duyusal analizler uygulanmış ve tat- koku ve genel beğeni puanlarına bakıldığında en fazla beğeniyi %2 oranında sarı kantaron ekstraktı içeren örnekler almıştır. Depolama süresince genel beğeni puanları istatistiksel olarak artış göstermiştir. Bu çalışmayla tek başına kullanımı yaygın olmayan bu bitkinin günlük hayatta çok tükettiğimiz bir ürüne ilave edilmesiyle fonksiyonel bir ürün üretimi gerçekleştirilmiş ve kullanımı daha yaygın hale getirilmeye çalışılmıştır.

Plant-based milk substitutes have increasingly consumed around the world owing to its a good deal of human health positive effects. Cow's milk allergy, lactose-intolerance, calorie anxiety, and the prevalence of hypercholesterolemia, vegan diets play an essential role in preferring consumers towards these products. Products with plant-based substitutes, nutritionally deficient but rich in bioactive ingredients, can be great options for improving health. We investigated the changes in some chemical properties of cheeses producing from cow's milk containing 0%, 15%, and 25% soy drink in this study. FRAP values of cheeses containing 0%, 15%, and 25% soy drink were measured as 2390,76±44,37, 3367,69±32,63, 3993,84±13,05 µmol Trolox/g cheese, respectively. Due to an increased concentration of soy drink substitutes, their antioxidant activities were increased, but the dry matters of cheeses gradually were decreased. Cheese, which contains 25% soy drink, was found to be approximately two times the antioxidant activity of cheese without soy drink. This work is a preliminary study for soy drink substitution for cheese manufacture.

WOS: 000446835200010 In this study, the effects of microbial transglutaminase (m-TGs) enzymes on the physicochemical, microbial and sensorial properties of probiotic fermented milk produced using a mixture of bovine milk and soy drink were investigated. Probiotic fermented milk samples were prepared by 3:1 v/v bovine milk, 0.002 w/v soy drink and 0, 0.5, 1, 1.5 U m-TGs per gram of milk protein. The starter culture used was ABT-2 1000 I (a mixture of Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Streptococcus thermophilus). Viscosity and hardness values increased with increased transglutaminase ratio, whereas syneresis values decreased. All samples had an apparently acceptable number of probiotic bacteria over the storage period. While the minimum and maximum percentage ratios of alcohol components and carbonyl components in total volatile aromatic components of fermented milk samples are 24.75-30.70% (v/v) and 65.66-71.96% (v/v) during storage time, the minimum and maximum percentage ratios of organic acids and esters are 0.56-2.54% (v/v) and 0.73-1.57% (v/v). Ondokuz Mayis University of Samsun, TurkeyOndokuz Mayis University [PYO.-MUH.1904.15.002] This work was supported by the Ondokuz Mayis University of Samsun, Turkey, with Project Number; PYO.-MUH.1904.15.002.

WOS: 000410719000016 PubMed: 28943774 The objective of this research was to investigate the effects microbial transglutaminase (m-TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage. Alcohols and acids compounds have increased in all the samples except in the control samples, while carbonyl compounds have decreased in all the samples during storage (1-30 d). The differences in the percentage of alcohols, carbonyl compounds and acids in total volatiles on the 1st and the 30th d of storage were observed at 8.47-23.52%, 6.94-25.46% and 59.64-63.69%, respectively. The consumer evaluation of the kefir samples showed that greater levels of acceptability were found fot samples which had been added 1.5 U m-TGs for per g of milk protein. Ondokuz Mayis University of Samsun, TurkeyOndokuz Mayis University [PYO.MUH.1904.13.017] This work was supported by the Ondokuz Mayis University of Samsun, Turkey with Project Number; PYO.MUH.1904.13.017.

This study surveyed the effect of the addition of microbial transglutaminase (m-TGs) on textural, microstructural, FTIR spectra and SDS-PAGE electrophotogram parameters of probiotic yoghurts made with mixture of cows’ milk and soy drink during refrigerated storage for 28 days. Mixture was treated with different rates of m-TGs (0, 0.5, 1, 1.5 U/g protein) and incubated with Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12, Streptococcus thermophilus probiotic starter cultures. Yoghurts prepared with m-TGs had higher textural parameters than samples without m-TGs. SDS-PAGE patterns, SEM imagines and FTIR spectra demonstrated that milk caseins were well cross-linked by transglutaminase. Scanning electron microscopic studies showed that the microstructure of m-TGs added probiotic yoghurt samples appeared denser than that of control. Results of this study indicated that the textural and microstructural properties of probiotic yoghurt prepared with soy drink could be improved by incorporating m-TGs up to a level of 1.5 U/g protein., Bu çalışmada, inek sütü ve soya içeceği karışımı ile yapılan probiyotik yoğurtların 28 günlük depolama süresince tekstürel, mikroyapısal, FTIR spektrumları ve SDS-PAGE elektrofotogram parametreleri üzerine, mikrobiyal transglutaminazın (m-TG) etkisi araştırılmıştır. Karışıma, farklı m-TG oranları (0, 0.5, 1, 1.5 U/g protein) ilave edilmiş ve Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12, Streptococcus thermophilus probiotic starter kültürleri ile inkübe edilmiştir. m-TG ile hazırlanan yoğurtların, m-TG ilave edilmemiş olanlarla kıyaslandığında daha yüksek tekstürel özelliklere sahip olduğu görülmüştür. SDS-PAGE desenleri, SEM görüntüleri ve FTIR spektrumları, süt kazeinlerinin transglutaminaz ile iyi bir şekilde birbirine bağlandığını göstermiştir. Taramalı elektron mikroskobik çalışmalar, m-TG ilave edilmiş probiyotik yoğurt örneklerinin mikro yapılarının kontrolden daha yoğun göründüğünü göstermiştir. Bu çalışmanın sonuçları soya içeceği ile hazırlanan probiyotik yoğurtların dokusal ve mikroyapısal özelliklerinin 1.5 U/g protein seviyesine kadar m-TG ilave edilerek geliştirilebileceğini göstermektedir.

Potential lactobacilli isolates (20) from traditional yogurt samples were primarily selected based on their antimicrobial activity against common pathogens of Escherichia coli and Staphylococcus aureus. Following this, the highest acidity values were determined in K1 (0.63%) and EPSC2 (0.61%) isolates after 6 h; KKC1 (1.62%) and EPSC2 (1.59%) after 24 h. The highest proteolytic activity in the first 36 h of incubation was observed in K11B, M2, CBB5 and CBB3 isolates while the lowest activity was in K10, M6, and KKC2 isolates, respectively. Subsequently, 10 isolates that carry the potential to be used as yogurt starter cultures were picked and identified at the molecular level using 16S rDNA sequences and a phylogenetic tree was created. The closest species to all of the selected isolates was determined to be Lactobacillus bulgaricus. The flavor profiles of these isolates indicated that the highest acetaldehyde concentrations were detected in the KKC1, M6, and KKC2 isolates while these values were found to be higher than that of the commercial Lactobacillus. Consequently, CBX, CBH4, M6, EPSC2, and KKC2 were found to possess the potential to be used as starter cultures therefore they could be recommended for utilization in fermented dairy products, especially yogurt.

WOS: 000396040400017 PubMed: 28298687 Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed by using GC-MS with SPME fiber and minor mineral values were evaluated with inductively coupled plasma optical emission spectrometer. The statistical analysis showed that addition of pulp affected volatile aromatic compounds and minor mineral content significantly. Thirty five volatile aromatic compounds were found in tarhana samples. The octanoic acid from acids, benzaldehyde (CAS) phenylmethanal from aldehydes, 6-methyl-5-hepten-2-one from ketones, octadecane (CAS) n-octadecane form terpenes, ethyl caprylate from esters and benzenemethanol (CAS) benzyl alcohol from alcohols had the highest percentage of volatile aromatic compounds. Tarhana samples were rich source of Mn, Cu and Fe content.

WOS: 000462770200003 PubMed: 30509133 Tarhana is a traditional food produced by fermentation of a dough prepared by mixing wheat flour, yoghurt, tomato, paprika, onion and mint. The fermentation of mixture of natural products gives the tarhana an aromatized desired food characteristic. Therefore, we aimed to determine the effects of fermentation time at home and commercial scale on the aromatic volatile profile of tarhana. In this respect, nine different tarhana dough samples were prepared at home and commercial scale and analysed for volatile and organic acid composition during fermentation which were then evaluated by principal component analysis. In all dough samples, the lactic, succinic and acetic acids were the most produced organic acids while the amounts of ketones decreased, and the alcohols, in particular the esters, increased within fermentation. Particularly, ethyl-lactate and ethyl-acetate increased significantly as well as ethyl-caprylate, ethyl-capronate and ethyl-hexanote responsible for fruity and flower flavour were also accumulated. Tarhana doughs were clustered in two main groups after five days of fermentation with principal component analysis and these clusters remained stable until the end of fermentation. As a conclusion, fermentation time determines the desirable tarhana by ensuring the formation of aromatic volatiles particularly esters. It is necessary to ferment tarhana for at least five days in order to obtain typical aromatic properties. Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [113O400] The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was financially supported by The Scientific and Technological Research Council of Turkey (TUBITAK, Grant/Award Number: 113O400).

WOS: 000419921200031 In this study chemical properties and mineral levels of yoghurts containing different fruit marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to make the stirred yoghurts, and the calcium, phosphorus, sodium, magnesium, manganese, iron, zinc, copper, boron, lead, nickel, molybdenum, chromium, cadmium, cobalt levels were determined by an inductively coupled plasma optical emission spectrometer (ICP-OES). The total solid, fat, ash, pH, viscosity and syneresis contents of the yoghurt samples changed between 13.85-21.02%, 2.45-2.90%, 0.82-0.94%, 4.11-4.22, 2104-2454 cP and 42.0-47.0mL/100g, respectively. The mean concentrations in the yoghurts of these minerals were 104.66-118.94 calcium, 95.81-112.42 phosphorus and 13.47-15.04 magnesium as mg/100g, 235.00-254.00 iron, 429.00-453.00 zinc and 70.45-122.90 copper as g/100g. The recommended dietary allowance (RDA) was calculated on the basis of the intake of one yoghurt portion (125 g).

The main objective of the study was to determine the effects of fat replacers and storage time on kefir quality. The use of fat replacers and the storage time significantly affected the physicochemical, microbiological and sensory parameters. During storage time, protein (%), titratable acidity (%), pH and viscosity (cP) of kefir samples ranged from 2.89 to 3.48, 0.80 to 0.88, 4.27 to 4.42 and from 543.83 to 651.00, respectively. Ethyl alcohol (%), acetic acid (mg/mL) and lactic acid (mg/mL) contents of kefir samples ranged from 0.05 to 0.22, 0.22 to 0.25 and 1.73 to 1.82, respectively. In stored samples, Streptococci, Lactobacilli, yeast and total bacteria counts varied between 8.09 and 9.43, 8.09 and 8.54, 2.63 and 4.74, 8.10 and 9.44 log cfu/mL, respectively. Litesse-added kefir samples had the highest total acceptability scores and revealed maximum acceptability levels at the 28 days of storage. Practical Applications Kefir is a refreshing fermented milk beverage and it has slightly alcoholic flavor. The production of kefir is unique because of a simultaneous combination of lactic acid and alcoholic fermentation of lactose. Although commercial kefir is traditionally manufactured from cow's milk, it has also been made from the milk of ewe, goats and buffalos. Goat milk has been identified as an alternative for infants and adults who are either sensitive or allergic to cow milk. The increasing awareness of consumers toward a healthy and balanced diet has forced the food industry to introduce fat-reduced or low-fat food commodities. Reduced-fat kefirs can be produced by replacing partially the fat content of the milk base with low-calorie products known as fat replacers.

Alkaline proteases from the digestive tract of anchovy were partially purified by ammonium sulfate fractionation, dialysis and Sephadex G-75 gel filtration. The purification fold and yield were 6.23 and 4.49%, respectively. The optimum activities of partially purified alkaline proteases were observed at 60°C and at pH 11.0. The alkaline proteases were stable within the temperature range of 40 to 50°C and pH range of 9.0 to 11.0. They were inhibited by the serine-protease inhibitor phenylmethylsulfonyl fluoride (PMSF) and trypsin specific inhibitor benzamidine, but were not inhibited by the β-mercaptoethanol. The enzymes were slightly activated by metal ions such as Na + and Ba 2+ and inhibited by Cu 2+ , Zn 2+ , K + and Mn 2+ at different degrees. The molecular weight of the partially purified enzyme was 24 kDa by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Key words : Alkaline proteases, Engraulis encrasicholus , purification, characterization, digestive tract.

WOS: 000309928300008 In this study, 144 raw milk samples were analysed for heavy metal contamination derived from emissions from industrial operations in Tekkekoy, Samsun, Turkey. Cu, Fe, Zn, Cr, Ni, Cd, As and Pb levels in samples were determined by inductively coupled plasma mass spectrometry (ICP-MS). The average amounts of copper, chromium, iron, zinc, nickel, cadmium, arsenic and lead were determined as 1.130, 0.441, 12.920, 0.032, 0.483, 0.006, 0.003 and 0.004 mg/kg, respectively. It was determined that the summer period has the highest levels for copper, lead and cadmium. The highest contents of arsenic and copper were found at the two industrial regions that were close to Black Sea, described as 1st and 2nd region. Whereas the 3rd and 4th regions that were far from an industrial zone and also from the Black Sea, nickel, lead and chromium had the highest levels. University of 19 Mayis, Samsun, TurkeyOndokuz Mayis University [PYO.MUH. 1904.09.007] This research was supported with PYO.MUH. 1904.09.007 Project Number by the University of 19 Mayis, Samsun, Turkey.

WOS: 000287740300004 The effect of wild garlic herb (Allium sp.) on color, free fatty acids, chemical and sensorial properties of Herby-Pickled cheese were investigated during ripening. Analyses were carried out on 2, 30, 60, and 90 days of ripening. Increasing of herb level in cheese, L* and b* values of cheese were decreased but, a* values was increased. The color values of all cheese samples changed significantly during ripening. The increase in herb levels in cheese resulted in a significant increase in total free fatty acids value. While the caproic, capric, lauric, myristic, and palmitic acid levels of cheese were significantly increased by herb addition, stearic and oleic acids values significantly decreased. The dry matter, fat, and pH values of control cheeses were found to be higher than those of the others herby cheeses. On the other hand, acidity of control cheese was lower than that of herb added-cheeses. Herb addition only affected significantly body and texture of cheese samples. Sensory scores determined in cheeses during ripening showed significant differences.

The present work describes the effect of modified atmosphere packaging (MAP) on quality characteristics and shelf life extension of the Kashar cheese using physicochemical, microbiological, color and sensory analyses. Three different modified atmosphere conditions were studied (20% carbon dioxide [CO2]/80% nitrogen [N2], 40% CO2/60% N2 and 100% CO2). Control cheeses were packaged in air. In the cheeses, the predominant short-chain fatty acid was lauric acid, the most abundant medium-chain fatty acid was palmitic acid and long-chain fatty acid was oleic acid. Microbiological results showed that 100% CO2 was the most effective treatment inhibiting the growth of mesophilic aerobic bacteria (Plate Count Agar) and yeasts–molds (Potato Dextrose Agar) until the end of storage period. Generally, sensory scores were significantly affected by both storage period and MAP treatment, but the gas composition with 40% and 100% CO2 had similar impact on the cheese samples at the end of storage period. PRACTICAL APPLICATIONS In the recent years, the increase of consumer demands for fresh, preservative-free foods has obligated to use suitable packaging methods for all the various kinds of cheeses, due to possible undesirable modifications of product structure and appearance. One of the methods for protection is the use of modified atmosphere packaging. Carbon dioxide (CO2) atmosphere guaranteed the best microbiological stabilization and sensorial properties of the fresh cheeses. This study determined that 40 and 100% CO2 can be used to extend the shelf life of fresh Kashar cheese.

WOS: 000268029600013 In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO2/60% N-2, 60% CO2/40% N-2 and 70% CO2/30% N-2 (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4 degrees C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher (P < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO2. Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO2 were the most effective for inhibition of growth of micro-organisms. Sensory evaluation (odour and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO2/40% N-2 and 70% CO2/30% N-2) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage.

WOS: 000262470900009 In this study, some gross chemical compositions and fatty characteristics of herby cheeses were investigated. In the present study, the cheeses used as materials were collected from 10 different plants. The cheeses were made from sheep milk, cow's milk or a mixture of them, and stored in brine at 7-8 degrees C and analysed for some proximate chemical compositions and fatty acid composition after 150 days of ripening. Capric acid, palmitic acid, oleic acid, short-chain fatty acids, medium-chain fatty acids, long-chain fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and other fatty acids as g in 100 g fatty acids were determined.

YAZICI, Fehmi/0000-0001-9601-8843 WOS: 000257961500028 In the present study, turkey proventriculus (stomach) was mixed with 10% NaCl (1:2 w/v) and extracted by centrifugation to produce crude extract. The partial purification of the extract was carried out by using Sephadex G-75 resin in gel filtration column chromatography. Crude extract (CE) and fractions obtained by gel filtration were analysed for milk-clotting activity (MCA), protein content, proteolytic activity (PA), and SDS-PAGE electrophoresis. The first 7 fractions did not have any activities; the fraction of 9, 10 and 11 had the most milk-clotting and proteolytic activities. Electrophoretic patterns proved that further purification steps should be applied for better results.

KILIC, SERDAR/0000-0001-6660-8316 WOS: 000373771900007 Aho cheese, a traditional Turkish dairy product, is commonly produced in the eastern Black Sea region of Anatolia. In this study, 60 samples were collected and some biochemical, microbiological and sensory qualities were investigated. The mean values for dry matter, fat, protein, salt, ash and pH were 45.04, 8.10, 26.50, 9.58, 10.64 g/100 g and 5.07, respectively. Water-soluble nitrogen (WSN), ripening index (WSN, % of TN) and acidity index were 0.59 g/100 g, 14.50% and 4.82 mg KOH/g fat, respectively. The mean values for saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and polyunsaturated fatty acid/saturated fatty acid values were found to be 73.57, 23.08, 3.38 and 0.046 g/100 g fatty acids, respectively. Total aerobic mesophilic bacteria, yeast, mould and coliform counts were between 6.20-7.44, 4.84-6.96 and 0.00-2.45 log cfu/g, respectively. University of Ondokuz Mayis, Samsun, TurkeyOndokuz Mayis University [PYO.MUH. 1904.11.011] This research was supported by PYO.MUH. 1904.11.011 Project Number of the University of Ondokuz Mayis, Samsun, Turkey.

WOS: 000245813500008 The effects of different levels of wet okara (0, 7.5, 15, 22.5, 30 and 37.5%) on proximate composition, cholesterol content, pH, cook loss, color and sensory characteristics of low-fat beef patties were studied. Okara addition affected some quality parameters of beef patties. While the moisture content of raw and cooked beef patties increased by the addition of okara, the protein content decreased. The addition of okara reduced the cholesterol content by about 6-56% for uncooked beef patties, and 9-42% for cooked beef patties. The cooking yield of beef patties improved by the addition of okara. The addition of okara increased the pH, and L and b values of raw beef patties and decreased the a value. The effect of wet okara on the sensory properties was statistically significant (P < 0.05), and the highest scores for overall acceptability were recorded for 7.5, 15 and 22.5% added okara. The results indicate that wet okara can be used up to 22.5% for the production of cheaper and healthier beef patties.

Plasminis a trypsin-like alkaline serine proteinase originating in the blood. Most of the enzyme in milk is present as the inactive zymogen called plasminogen whereas a little amount of enzyme is active. Plasmin which is a heat-stable enzyme has activity on β-, αs1-, and αs2-CN. Because of its properties, most of the studies have been focused on its effects on cheese and UHT milk. In this review, plasmin system in milk, effects of plasmin on milk proteins and quality of milk products were investigated., Plazmin, tripsin benzeri, kan kaynaklı bir alkali serin proteinazdır. Sütte az miktarda aktif olmak üzere daha çok inaktif zimojeni olan plazminojen olarak bulunur. Isıya karşı dirençli bir enzim olan plazmin β-, αs1- ve αs2-kazeinler üzerine etkilidir. Bu nedenle süt ürünlerinin lezzet ve tekstürü üzerine de etkilidir. Bu özellikleri nedeniyle araştırmalar daha çok plazminin peynir ve UHT sütteki etkileri üzerine yoğunlaşmıştır. Bu derlemede, sütteki plazmin sistemi, plazminin süt proteinlerine ve süt ürünlerinin kalitesi üzerine olan etkileri incelenmiştir.

Lipids are the most important components of milk. The role of lipids in the organism is highly varied. The main functions are to participate in the formation of cell wall, to provide energy and to include enzymes and hormones. Some of the deteriorations can be occurred in lipids and lipid containing food materials during the storage period. In this article some of the information about the structure of the lipids and lipolysis and lipid oxidation events occurred during the storage period was given., Lipidler sütün en önemli organik bileşikleridir. Lipidlerin organizmadaki fonksiyonları oldukça farklıdır. Esas fonksiyonları hücre duvarının yapısında bulunmaları, enerji vermeleri, enzim ve hormanları içermeleridir. Yağ ve yağları içeren gıda maddelerinde depolama süresince bazı bozulmalar meydana gelmektedir. Bu makalede lipidlerin yapısını oluşturan yağ çekirdeğinin yapısı, bileşenleri ve depolama süresince meydana gelen lipoliziz ve lipid oksidasyonu hakkında bilgi verilmiştir.

WOS: 000296841800017 The influence of cooking methods (baking, grilling, or frying) on lipid oxidation and fatty acid composition of anchovy (Engraulis encrasicholus) fillets was evaluated. All of the treatments reduced the free fatty acid content of the fillets (P < 0.05) and minimal values were determined in grilled (3.30 g/100 g lipid) and fried (2.84 g/100 g lipid) fillets. The peroxide value and thiobarbituric acid value of the fillets were also increased by the cooking process (P < 0.05). While the maximum peroxide value content of anchovy fillets was determined in grilled fillets as 16.23 meq O-2/kg lipid (P < 0.05), the highest thiobarbituric acid values were determined as 3.63 mg MDA/kg fillet and 2.96 mg MDA/kg fillet for grilled and baked fillets, respectively. In the grilled fillets, the increase of thiobarbituric acid value exceeded the permitted limiting value. All of the cooking methods used caused modifications in the fatty acid compositions and only frying caused modification in the n-3/n-6 ratio of the fillets. The modifications in the fatty acid compositions were more prominent in the fried fillets. These results indicated that grilling may be hazardous because of the formation of lipid oxidation products as a result of thermal degradation of lipids during cooking.

UGUR, ATNAN/0000-0001-6015-3146 WOS: 000286431000012 The aim of this study was to investigate the influence of different herbs on physicochemical and organoleptic quality of labneh during storage. Analyses were carried out at 10-day intervals in a storage period of 30 days. There were to significant differences in dry matter, fat and ash contents of the labneh samples. The pH and titratable acidity values were influenced by herbs and storage periods. Adding herb to labneh altered the colour: L* values in all samples decreased, whereas a* and b* values were affected differently from herbs added. Calcium content of the labneh decreased with the addition of herbs, but phosphorus, iron, copper and zinc contents increased. The sensorial scores of the labneh samples were influenced by the variety of herb added and the storage times. Addition of dill and parsley to labneh resulted in the greatest sensory scores.

YESILSU, Ahmet Faruk/0000-0002-6071-1600 WOS: 000285695000009 The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter L* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with 7.5% addition of both mulberry and grape pekmez. Ondokuz Mayis University of TurkeyOndokuz Mayis University [FB-021] Supported by the Ondokuz Mayis University Research Fund of Turkey, Project No. FB-021.

WOS: 000268029600009 Otlu (herby) cheese, a traditional Turkish dairy product, is commonly made in Eastern Anatolia in Turkey. It is consumed in the various parts of Turkey, especially in the eastern and southeastern parts. Its popularity has been increasing because of industrialization of its production. It is manufactured from raw milk, is salty in taste and has a herby intense aroma because of the added herbs. The unusual processing steps of the cheese are that it is firmly filled in a plastic cheese container and stored under the soil during ripening. The flavour becomes highly acceptable after 3 months of ripening. The most common herbs used in the cheese are wild garlic (Allium sp.) but other herbs (Ferula sp., Prangos sp., Thymus sp., Mentha sp., Chaerophyllum macropodum and Silene vulgaris) are also used individually or as appropriate mixtures. The herbs give the cheese its flavour, but also extend the shelf life of the cheese. The aim of this review was to outline the manufacture and chemical, biochemical and antimicrobial properties of Otlu herby cheese.

WOS: 000262348000021 The effect of brining with plant extracts on the oxidative stability of anchovies was investigated during storage. The brining process was done in 15 g 100 mL(-1) of sodium chloride solution with water, and with myrtle, rosemary and nettle extracts. Brined anchovies were stored at 4 +/- 1 degrees C for 28 days. Brining with plant extracts slowed down the lipid oxidation of anchovies. The highest antioxidant effect was observed in brined anchovies with rosemary and myrtle extracts during storage as indicated by peroxide value (POV), thiobarbituric acid reactive substance and oxidative rancidity (OR) scores. Furthermore, OR scores in brined anchovies were well correlated with thiobarbituric acid reactive substance (r(2) = 0.66, P < 0.01) and POV (r(2) = 0.87; P < 0.01). The fatty acid profiles were similar among the brined anchovies with plant extracts. These results suggest that brining with rosemary, myrtle and to a lesser extent, nettle extracts prevents development of oxidation in lipids of anchovies during storage. Ondokuz Mayis University Research FoundationOndokuz Mayis University [MF.106] The authors would like to thank Ondokuz Mayis University Research Foundation (MF.106) for financial support.

WOS: 000268589400001 The hot-water extracts from blueberry (Vaccinum sp.) fruits and leaves were examined for their total phenolic content, ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl-scavenging activity. It was observed that water extracts from blueberry leaves contained higher total phenolic content, ferric reducing antioxidant power and lower 2,2-diphenyl-1-picrylhydrazyl-scavenging activity than those from blueberry fruits. Oxidative stability of brined anchovies with extracts obtained from blueberry fruits and leaves was investigated during storage at 4C for 28 days. Brining with blueberry fruit and leaf extracts slowed down the lipid oxidation of anchovies. The highest antioxidant effect (peroxide value, thiobarbituric acid reactive substance and oxidative rancidity) was observed with brined anchovies with blueberry leaf extracts. The antioxidant potency of blueberry fruit extract was approximately equal to that of blueberry leaf extract. The highest polyunsaturated fatty acid percent was observed in the brined anchovies with blueberry leaf extract, but no significant difference with blueberry fruit extract was observed (P > 0.05). These results suggest that brining with blueberry fruits and leaves extracts could enhance oxidative stability of fish. PRACTICAL APPLICATIONS Lipid oxidation is one of the main problems during the storage of salted anchovies. One of the methods for protection against oxidation is using antioxidants. Brining with blueberry fruit and leaf extracts slowed down the lipid oxidation of anchovies. According to these results, blueberry fruit and leaf extracts can be used to extend the shelf life of brined anchovies.

YAZICI, Fehmi/0000-0001-9601-8843; Aydemir, Oguz/0000-0003-0538-2311 WOS: 000264509800009 Kes, a traditional Turkish dairy product, is commonly produced in the northern Anatolian region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were investigated for some chemical, biochemical, and sensorial analyses. The mean values of dry matter (DM), fat, fat in DM, salt, salt in DM, ash, and pH were found to be 56.17 6.07, 8.79 2.84, 15.78 5.39, 3.22 1.35, 5.68 2.19, 4.31 1.29 g/100 g cheese, and 4.75 0.59, respectively. The WSN/TN, TCA-SN/TN and PTA-SN/TN values were between 1.79-28.53, 1.67-23.24, and 0.44-17.56%, respectively. SDS-PAGE showed that both s-CN and -CN fractions were not completely hydrolyzed in all Kes cheese samples. s-CN, -CN, and -casein and other peptides fractions determined as 34.57 5.21, 33.74 4.21, and 31.37 6.82%, respectively. Panelists gave high scores (above 7 out of 10) to all samples for all the attributes considered.

Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although the protein, fat, ash and carbohydrate contents of raw beef patties increased by the addition of okara, moisture content decreased. The same trends (except protein content) were observed after cooking. The addition of okara reduced the cholesterol content by about 2–28% for raw beef patties and 6–23% for cooked beef patties. However, addition of okara increased the energy values for raw and cooked beef patties with respect to control with 10% fat. The WHC, cook loss and shrinkage of beef patties improved by the addition of okara. The addition of okara increased the pH, L*and b*values of raw beef patties, but did not affect a*value. The effect of okara on the sensory properties was statistically significant and the overall acceptability scores of samples decreased after more than 7.5% okara powder addition. According to these results, addition of okara powder up to 7.5% can be recommended as an extender in beef patties production to improving certain quality parameters. PRACTICAL APPLICATIONS Okara is an abundant by-product of the soy and tofu industries and contains valuable components, including proteins, lipids, fibers and isoflavonoids. The addition of okara powder to beef patties reduces the cholesterol content and improves WHC, cook loss, shrinkage and sensory quality of the products. Okara powder can be added up to 7.5% for the production of patties.

WOS: 000249227300019 In this study, pepsin from turkey proventriculus was purified, and its biochemical properties examined. Initially, the turkey proventriculus (stomach) was mixed with 10% NaCl (1:2, w/v) and extracted by centrifugation to produce a crude extract. The partial purification of the extract was carried out using Sephadex G-50 resin in gel filtration column chromatography. The fractions obtained by gel filtration were analyzed for milk clotting activity (MCA), protein content, proteolytic activity (PA), purification factor (PF), and SIDS-PAGE electrophoresis was also performed. The enzyme was purified 207-fold with a recovery of 36%. The first 4 fractions did not have any activities; fractions 7, 8, and 9 exhibited the highest levels of milk clotting and proteolytic activity. The electrophoretic patterns revealed that further purification steps should be applied for better results. (c) KSBB.