Fadiloğlu, Eylem Ezgi
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Dr.Öğr.Üyesi
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01.01.12.01. Gastronomi ve Mutfak Sanatları Bölümü
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Sustainable Development Goals
1NO POVERTY
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2ZERO HUNGER
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3GOOD HEALTH AND WELL-BEING
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4QUALITY EDUCATION
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5GENDER EQUALITY
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6CLEAN WATER AND SANITATION
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7AFFORDABLE AND CLEAN ENERGY
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8DECENT WORK AND ECONOMIC GROWTH
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
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10REDUCED INEQUALITIES
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11SUSTAINABLE CITIES AND COMMUNITIES
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
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13CLIMATE ACTION
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14LIFE BELOW WATER
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15LIFE ON LAND
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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17PARTNERSHIPS FOR THE GOALS
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10
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112
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6
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86
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11
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WoS Citation Count
78
Scopus Citation Count
103
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WoS Citations per Publication
7.09
Scopus Citations per Publication
9.36
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4
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| Journal | Count |
|---|---|
| Journal of Aquatic Food Product Technology | 2 |
| Turkish Journal of Agriculture - Food Science and Technology | 2 |
| Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi | 2 |
| Fresenius Environmental Bulletin | 1 |
| Progress in Nutrition | 1 |
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Article Siyez Dinkel ve Kavılca Unu ile Kaplanmış Tavuk Nuggetların Soğukta Depolama Süresince Bazı Kalite Özelliklerinin İncelenmesi(2024) Engin Demiray; Haluk Ergezer; EYLEM EZGİ FADILOĞLU; Ergezer, Haluk; Fadıloğlu, Eylem Ezgi; Demiray, EnginBu çalışmanın amacı Siyez Kavılca ve Dinkel gibi atalık buğday unlarının tam buğday unu yerine kaplama formülasyonlarında kullanılmasının tavuk nuggetların kalitesi üzerine etkilerini araştırmaktır. 4°C’de 7 gün depolanan derin yağda kızartılmış tavuk nuggetların kimyasal özellikleri kalite karakteristikleri pH lipid oksidasyonu renk doku ve duyusal özellikleri değerlendirilmiştir. Hamur formülasyonları nuggetların kimyasal ve kalite özelliklerini önemli ölçüde etkilediği Dinkel unu ile kaplanan tavuk nuggetlarda kaplama kalınlığının kaplama yapışma oranının ve pişirme veriminin en yüksek olduğu tespit edilmiştir. Kontrol örneklerinin renk puanlarının depolama süresi boyunca azaldığı atalık unlarla kaplanmış tavuk nuggetların renk puanlarının değişmediği tespit edilmiştir. 0. günde Siyez unu ile kaplı örnekler en yüksek lezzet puanını alırken 3. günde örneklerin lezzet puanlarının birbirine yakın olduğu tespit edilmiştir. Depolamanın 7. gününde kontrol örneği en düşük lezzet puanını almıştır. Siyez unu ile kaplanmış tavuk nuggetların sululuk puanlarının depolama süresince değişmediği doku puanlarının arttığı tespit edilmiştir. Siyez ve Kavılca unu ile kaplanmış nuggetların genel kabul edilebilirlik puanları depolamanın 0. ve 3. günlerinde kontrol örnekleriyle benzer bulunmuştur. Doku profil analizinde tüm nuggetlarin sertlik yapışkanlık elastikiyet ve sakızımsılık değerleri arasında anlamlı bir farklılık olmadığı belirlenmiştir. Depolama süresi arttıkça Kavılca unu ile kaplı örneklerin sertlik değerinin arttığı çiğnenebilirlik değerlerinin azaldığı tespit edilmiştir.Article Citation - Scopus: 11Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L. 1758) Sosislerinin Bazı Kimyasal Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri(Centenary University, 2019) Mehmet Zülfü ÇOBAN; Eylem Ezgi FADILOĞLU; Fadiloğlu, Eylem Ezgi; Çoban, Mehmet ZülfüBu çalışmada kurt üzümü ekstraktının 2±1°C’da 28 gün depolanan sazan (Cyprinus carpio L. 1758) sosislerinin bazı kalite özellikleri üzerine etkileri araştırılmıştır. TBA değerleri kurt üzümü ekstraktının doğal antioksidan gibi davrandığını ve 28 günlük depolama süresince sazan sosisinde lipid oksidasyonunu geciktirdiğini göstermiştir. En düşük TVB-N içerikleri S2 (%2 kurt üzümü ekstrakı eklenen sazan sosisleri) ve S1 (%1 kurt üzümü ekstrakı eklenen sazan sosisleri) gruplarında bulundu. Kurt üzümü ekstraktı eklenen sazan sosislerinin toplam aerobik mezofilik bakteri (TAMB) sayıları kontrol örneğine göre daha düşük çıktı. Kurt üzümü ekstraktı mikroorganizma gelişimini engellemede çok etkiliydi. Konsantrasyon artışına bağlı olarak kurt üzümü eklenmesi sosis örneklerinde kısmen kırmızılığa neden oldu. Aroma ve renk değerleri bakımından en iyi puanlama S1 grubunda tespit edildi. Diğer yandan depolama süresindeki artışa bağlı olarak renk ve aroma değerleri de belirgin olarak azaldı.Article Citation - WoS: 10Citation - Scopus: 12Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage(TAYLOR & FRANCIS INC, 2019) Mehmet Zulfu Coban; Ozlem Emir Coban; Eylem Ezgi Fadiloglu; Coban, Ozlem Emir; Emir Çoban, Özlem; Çoban, Mehmet Zülfü; Fadiloğlu, Eylem EzgiThis study aimed to determine the effect of propolis extract on quality of liquid smoked carp (Cyprinus carpio) sausage stored at 2 degrees C for 9 weeks. Carp sausages were separated into three groups: control group without propolis extract, second group with 1% (w/w) propolis extract added, and third group with 2% (w/w) propolis extract added. Propolis extract added carp sausages showed lower total volatile basic nitrogen (TVB-N) value peroxide value (PV) and free fatty acid (FFA) content compared to control during the storage period. During 9 weeks of storage propolis extract added carp sausages showed significantly lower total aerobic mesophilic bacteria (TAMB) and psychrophilic bacteria count (PBC) than those of control samples (p < .05). Yeast and mold were not detected in all fish sausages throughout the storage period.Article Comparative assessment of potassium sorbate and clove oil (Syzygium aromaticum L.) on quality alteration in chilled crayfish (astacus leptodactylus), Potasyum sorbat ve karanfil yağının (Syzygium aromaticum L.) soğutulmuş kerevitlerde (astacus leptodactylus) kalite değişimi üzerine karşılaştırmalı değerlendirmesi(Centenary University, 2020) Eylem Ezgi Fadıloğlu; Mehmet Zülfü Çoban; Fadiloğlu, Eylem Ezgi; Çoban, Mehmet ZülfüIn this study comparative assessment of potassium sorbate and clove oil (Syzygium aromaticum L.) on the quality characteristics of crayfish (Astacus leptodactylus) during storage at 2°C for 20 days has been investigated. Both potassium sorbate and clove oil application retarded lipid oxidation during 20 days of storage. There were no significant differences between peroxide values (PV) of potassium sorbate and clove oil treated crayfish samples. At day 20 CO1 group showed the lowest FFA content. Least TMAB was observed in 1% clove oil treated samples throughout the storage period. Clove oil treated samples had significantly lower PBC then the control and potassium sorbate treated crayfish samples during storage period. After 10 days of storage control samples were microbiologically unacceptable. 1% clove oil treatment was more effective than 1% potassium sorbate treatment in preventing growth of molds and yeast throughout the storage period. © 2020 Elsevier B.V. All rights reserved.Article Citation - WoS: 2Citation - Scopus: 2Determination 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 EzgiThe 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.Article Citation - WoS: 3Citation - Scopus: 3Effects 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 EzgiThe 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).Article Citation - WoS: 11Citation - Scopus: 14Influence 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, CansuIn 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.Article 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 EzgiIn 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.Article Citation - WoS: 24Citation - Scopus: 29Reduction 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, NurtenPostbiotics 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.Article The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties(2024) Haluk Ergezer; EYLEM EZGİ FADILOĞLU; Ergezer, Haluk; Fadıloğlu, Eylem EzgiThe study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3% 6% and 9% levels in the formulation. For this purpose the chemical (moisture protein fat ash) pH thiobarbituric acid (TBA) and color analyses in the raw and cooked chicken patties were analyzed. In addition the cooking properties (cooking yield diameter reduction thickness reduction) functional properties (moisture and fat retention) and sensory properties were examined on cooked chicken patties. There were significant changes in the chemical cooking functional and color properties of chicken patties with acorn flour. The moisture and protein values decreased in both raw and cooked samples incorporated with acorn flour but fat level increased only in raw acorn flour added samples. Lightness (L*) and redness (a*) values decreased significantly. The addition of acorn flour caused an increase in b* values of raw samples and a decrease in cooked samples. Acorn flour was not effective in preventing lipid oxidation. The addition of acorn flour contents in chicken patties improved functional and cooking properties decreased cooking loss and increased moisture and fat retention. The use of acorn flour improved the quality parameters of patties but the addition of acorn flour resulted in a darker color in patties. The use of acorn flour in chicken meatballs did not negatively affect sensory properties except color. In conclusion acorn flour can be used as a filler and binder in chicken patties.
