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    New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques
    (KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES, 2018) Hastaoglu, Emre; Vural, Halil
    In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.
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    Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly
    (MDPI, 2023) Hastaoglu, Fatma; Hastaoglu, Emre; Baglam, Nurcan; Tas, Irem Nur
    Background: This study aimed to develop a highly consumable collagen-containing bar that contributes to enriching the diets of elderly individuals, in terms of energy and nutrients. Method: For this purpose, five different bar samples (C, P1, P2, D1, D2) containing different amounts of collagen, date puree, and pumpkin puree were developed and subsequently evaluated in terms of their sensory and nutritional properties by a panel of 30 adult trained sensorial analysists. Results: The bars with the highest flavor score were those with high levels of collagen and pumpkin puree (P2) and date puree (D2). For the analyses of multiple criteria among multiple samples, the TOPSIS technique showed that among the snack bar samples with different contents, the most liked sample was the one with a high level of collagen and date puree (D2). One serving of the developed bars contains approximately 300-400 kcal of energy and 6.8-8.8 g of protein. Considering age-related decreased appetite, as well as chewing and swallowing problems in elderly individuals, regular consumption of nutrient-rich small meals or snacks with enhanced sensory characteristics could contribute to improving nutritional and functional status.
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    Some Heavy Metal Contents of Various Slaughtered Cattle Tissues in Sivas-Turkey
    (Turkish Chemical Society, 2017) Oymak, Tulay; Ulusoy, Halil İbrahim; Hastaoglu, Emre; Yılmaz, Vedat; Yıldırım, Şahin
    As a result of environmental pollution and food chain, heavy metals may accumulate in human or animal bodies. Toxic metals cause inhibition on chemical and enzyme reactions in cells. Therefore, a negative situation forms in organs and tissues due to their toxic effects. The examination of metal pollution in foods and environment facilitates to monitor their harmful effects on human health. In the proposed study, the concentrations of toxic metals in tissue samples of animal obtained from a local farm were analyzed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) following micro-wave digestion. Five different tissue samples were studied including lung, liver, kidney, muscle, and brain. Metals were showed various distribution in the different organs. The highest concentration of Al in the lung, Cu, Mn, and Mo in the liver Cr, As and Se in kidney, and V in kidney and brain were found. The  mean values obtained for kidney, liver, lung, muscle and brain of cattle tissues were: 2.40, 2.44, 3.73, 2,90, 3.07 mg/kg Al; 0.35,  0.26, 0.29, 0.27,0.36 mg/kg V; 3.95, 7.00, 0.76, 0.45, 1.19 mg/kg Mn; 15.82, 280.86, 7.94, 3.85, 10.64 mg/kg Cu; 1.87, 4.25, 1.19, 0.15, 0.28 Mo; 0.47, 0.14, 0.10, 0.07, 0.04 mg/kg As; 0.47, 0.33, 0.41, 0.39, 0.43 mg/kg Cr; 4.38, 1.38, 0.82, 0.60, 0.56 mg/kg Se respectively. Certified reference material (NIST CRM 2976 muscle tissue) was analyzed for accuracy of method. This results are good agreement (≥95 %) with the certified values.