Browsing by Author "Fadiloglu, Eylem Ezgi"

Now showing 1 - 6 of 6

Citation - WoS: 2
Citation - Scopus: 2
Determination of the oxidative stability and shelf life of anchovy (Engraulis engrasicholus l. 1758) fish burgers supplemented with garlic peel extract during cold storage
(Mattioli 1885, 2020) İlknur Uçak; Eylem Ezgi Fadıloğlu; Ucak, Ilknur; Fadiloglu, Eylem Ezgi
The effect of garlic peel extract (GPE) on the quality of anchovy (Engraulis engrasicholus L. 1758) burgers during cold storage was investigated. GPE was able to prevent lipid oxidation compared to control since the scores of PV TBARS and pH of the burgers supplemented with GPE showed lower values. The lowest TVC and PBC values were observed in the burgers treated with GPE especially in the burgers treated %4 GPE. Sensory results showed that the use of 2% and 4% garlic peel extract extended the shelf life of anchovy burgers for 3 days. © 2020 Elsevier B.V. All rights reserved.
Citation - WoS: 8
Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
(KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES, 2018) Eylem Ezgi Fadiloglu; Meltem Serdaroglu; Fadiloglu, Eylem Ezgi; Serdaroglu, Meltem
This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaC1 2% NaC1+0.5 M lactic acid and 2% NaC1+0.5 M sodium lactate. In this study marinade uptake pH free water cooking loss drip loss and color properties were analyzed. Injection time had significant effect on marinade uptake levels of samples. Regardless of marinate formulation marinade uptake of pre-rigor samples injected with marinade solutions were higher than post rigor samples. Injection of sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. Marinade treatment and storage period had significant effect on cooking loss. At each evaluation period interaction between marinade treatment and injection time showed different effect on free water content. Storage period and marinade application had significant effect on drip loss values. Drip loss in all samples increased during the storage. During all storage days lowest CIE L* value was found in pre-rigor samples injected with sodium lactate. Lactic acid injection caused color fade in pre-rigor and post-rigor samples. Interaction between marinade treatment and storage period was found statistically significant (p < 0.05). At day 0 and 3 the lowest CIE b* values obtained pre-rigor samples injected with sodium lactate and there were no differences were found in other samples. At day 6 no significant differences were found in CIE b* values of all samples.
Citation - WoS: 3
Citation - Scopus: 3
Effects of Whey Protein Coating Incorporated with Propolis-β-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax)
(TAYLOR & FRANCIS INC, 2022) Eylem Ezgi Fadiloglu; Ozlem Emir Coban; Coban, Ozlem Emir; Emir Coban, Ozlem; Fadiloglu, Eylem Ezgi
The effect of edible coating combining whey protein isolate (WPI) with Propolis/beta-cyclodextrin (beta CD) emulsion on quality of sea bass (Dicentrarchus labrax) fillets during 16 days of cold storage at 4 degrees C was investigated. coatings reduced pH value and weight loss. The TVB-N and TBA values of WPI-beta CD-Propolis coated samples were significantly (p < .05) lower than those of control and WPI-beta CD coated samples. WPI-beta CD-Propolis coatings were very effective in inhibiting bacterial growth and they prolonged the shelf life of sea bass fillets by 8 days. The color odor and texture scores of the WPI-beta CD-Propolis treated samples were significantly higher than that of control samples and WPI-beta CD samples (p < .05).
Citation - WoS: 11
Citation - Scopus: 14
Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil safflower oil and buckwheat
(ELSEVIER SCI LTD, 2023) Eylem Ezgi Fadiloglu; Gulen Yildiz Turp; Cansu Celebioglu; Gamze Sel; Yildiz Turp, Gulen; Sel, Gamze; Turp, Gulen Yildiz; Fadiloglu, Eylem Ezgi; Celebioglu, Cansu
In this study it was aimed to develop gluten-free beef burger patties with walnut and safflower oils and to examine the effects of different cooking methods on the quality and nutritional value of the product. Two different cooking methods (oven and pan cooking) and 60 days of storage were applied to the patties that were produced by replacing 50% animal fat content with walnut and safflower oils and using buckwheat flour instead of rusk. The highest MUFA+PUFA and MUFA+PUFA/SFA values were determined in walnut oil added oven cooked samples at the beginning of the storage and safflower oil added oven cooked samples at the end of the storage (P < 0.05). The nutritional quality indexes (NVI HH AI HPI) of fat of beef burger patties improved with the replacement of fat with safflower and walnut oil and preserved better with the oven-cooked method according to the pan cooking method. The addition of walnut oil significantly increased the vitamin E values compared to those of the control sample and these values were preserved during storage (P < 0.05). However the flavor and overall acceptability scores of the safflower oil samples were higher than those of the walnut oil samples during 30 days of storage (P < 0.05). It was concluded that safflower-added samples could be preferred in terms of lower hardness oxidation value total saturated fatty acid higher cooking yield and sensory evaluation scores.
Citation - WoS: 24
Citation - Scopus: 29
Reduction of biogenic amines formation by foodborne pathogens using postbiotics in lysine-decarboxylase broth
(Elsevier B.V., 2022) Nurten Yilmaz; Fatih Ozogul; Mehran Moradi; Eylem Ezgi Fadıloğlu; Vida Šimat; J. M. Rocha; Simat, Vida; Moradi, Mehran; Rocha, Joao Miguel; Fadiloglu, Eylem Ezgi; Ozogul, Fatih; Yilmaz, Nurten
Postbiotics is a novel term proposed to describe as a set of bioactive compounds obtained from beneficial microorganisms. In this work postbiotics from four lactic acid bacteria (LAB) including Leuconostoc mesenteroides subsp. cremoris Pediococcus acidilactici Lactococcus lactis subsp. lactis and Streptococcus thermophilus were prepared in MRS broth. The antimicrobial properties and organic acids content of postbiotics were also investigated. Postbiotics were used to tentatively reduce the production of biogenic amines by foodborne pathogens (i.e. Salmonella paratyphi A and Escherichia coli) on lysine decarboxylase broth (LDB). Experimental data showed that acetic propionic and butyric acids were in the range of 387.51–709.21 mg/L 0.00–1.28 mg/L and 0.00–20.98 mg/L respectively. The inhibition zone of postbiotics on E. coli and S. paratyphi A were 11.67 and 12.33 mm respectively. Two different levels of postbiotics (25% and 50%) were used in LDB to measure the diamines (cadaverine and putrescine) polyamines (agmatine spermidine and spermine ammonia) and other biogenic amine formation by pathogens. E. coli produced cadaverine and putrescine with concentrations of 1072.21 and 1114.18 mg/L respectively. The postbiotics reduced cadaverine formation by 67% in E. coli and cadaverine production was mostly suppressed by postbiotics from P. acidilactici in E. coli (97%) and L. lactis subsp. lactis in S. paratyphi A (90%). Putrescine production by E. coli was reduced by 94% with postbiotics of P. acidilactici at a concentration of 25% whereas putrescine production by S. paratyphi A has been decreased by 61% in the presence of postbiotics from L. lactis subsp. Lactis with a 25% concentration. The results revealed that an increase in postbiotics concentration (from 25% to 50%) in LDB may lead to synergistic effects resulting from the production of biogenic amines by microbial pathogens. It was importantly concluded that postbiotics of LAB may degrade biogenic amines or prevent their formation by foodborne pathogens. © 2023 Elsevier B.V. All rights reserved.
Shelf life of farmed sea bass (Dicentrarchus Labrax L. 1758) treated with bacillus subtills (kuen 1593) under cold storage
(Parlar Scientific Publications, 2020) Eylem Ezgi Fadıloğlu; Fadiloglu, Eylem Ezgi
In this study potential use of protective culture of Bacillus subtilis (KUEN 1593) to improve the chemical and microbial quality of fresh farmed sea bass (Dicentrarchus labrax L. 1758) stored at +2°C was evaluated. Three batches were prepared: Control-sea bass dipped into sterile distilled water (without bacteria inoculation) PI- sea bass inoculated with Bacillus subtilis (KUEN 1593) at a concentration of 2x108 CFU/ml and P2- sea bass inoculated with Bacillus subtilis (KUEN 1593) at a final concentration of 3xl09 CFU/ml. All samples were dipped into solutions (with or without bacteria inoculation) for 5 minutes then removed and placed in polystyrene boxes containing a layer of crushed ice covered with stretch film and stored at 2°C for 21 days. Analysis of pH thiobarbituric acid (TBA) total volatile basic nitrogen (TVB-N) trimethylamine (TMA) total aerobic mesophilic bacteria (TAMB) psychrophilic bacteria count (PCB) and sensory analyzes have been performed on all groups (Control PI and P2) periodically at every 3 days during storage period. Chemical microbiological and sensory analyzes showed that control group spoiled at 15th day of storage whereas PI and P2 groups deteriorated after 18 and 21 days of storage. TAMB PBC TBA TVB-N and TMA values for treated groups were always lower than control group. At the end of the research it was observed that the shelf life of the samples treated with Bacillus subtilis (KUEN 1593) at a concentration of 3xl09 CFU/ml extended 6 days compared to control (non-treated) samples. © 2020 Elsevier B.V. All rights reserved.