Search Results - "Cakli, Sukran"

Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi by Erol, Nida Demirtas, Cakli, Sukran, Szymczak, Mariusz, Shen, Cangliang, Matak, Kristen E., Jaczynski, Jacek

“…Deep frying (DF) is a popular cooking technique resulting in desirable sensory quality. However, DF also results in negative perception related to increased…”
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Textural and Sensory Properties of Fish Sausage from Rainbow Trout by Dincer, Tolga, Cakli, Sukran

“…The aim of this study was to determine the textural and sensory properties of fish sausage which were prepared from refrigerated and frozen rainbow trout…”
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Chemical, microbiological and sensory changes in thawed frozen fillets of sardine ( Sardina pilchardus) during marination by Kilinc, Berna, Cakli, Sukran

“…Frozen fillets of sardine ( Sardina pilchardus) were used to make marinades. The marinating process was performed in 7% acetic acid and 14% sodium chloride in…”
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Textural acceptability of prepared fish sausages by controlling textural indicators by DİNÇER, Mehmet Tolga, ÇAKLI, Şükran

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Determination of the shelf life of sardine ( Sardina pilchardus) marinades in tomato sauce stored at 4 °C by Kilinc, Berna, Cakli, Sukran

“…In this study the shelf life of sardine marinades in tomato sauce was investigated. After the marination process, sardine fillets were packed into the glass…”
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Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels by Tolasa, Sebnem, Lee, Chong M, Cakli, Sukran

“…The objective of the study was to compare the dispersion and oxidative stability of omega-3 fatty acid oil in high- and low-quality surimi gels during 4-mo…”
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Growth of Listeria monocytogenes as Affected by Thermal Treatments of Rainbow Trout Fillets Prepared with Liquid Smoke by Kilinc, Berna, Cakli, Sukran

“…Dipping rainbow trout slices into liquid smoke flavoring and applying one of two heat treatments was effective in reducing the initial inoculation levels of…”
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Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades by Kilinc, B, Cakli, S

“…In this study frozen fillets of sardine (Sardina pilchardus) were used to make marinades. The marinating process was performed in 7% acetic acid and 14% sodium…”
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Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate by Tolasa Yılmaz, Şebnem, Çaklı, Şükran, Şen Yılmaz, Evren Burcu, Kırlangıç, Fatih, Lee, Chong

“…The antioxidant effect of milk protein concentrate (MPC) was investigated as a function of fillet temperature on lipoxygenase (LOX) activity, formation of…”
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Production and quality of fish fingers from different fish species by Cakli, S, Taskaya, L, Kisla, D, Celik, U, Ataman, C.A, Cadun, A, Kilinc, B, Maleki, R.H

“…Production of fish fingers was achieved by using fish species such as sardine (Sardina pilchardus, Walbaum, 1792), whiting (Merlangius merlangus, Linnaeus,…”
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Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (February 2021) 110476] by Erol, Nida Demirtas, Erdem, Ömer Alper, Cakli, Sukran

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Nutrification and fat reduction of deep-fried protein isolates by Erol, Nida Demirtas, Cakli, Sukran, Szymczak, Mariusz, Shen, Cangliang, Matak, Kristen E., Jaczynski, Jacek

“…•Prebaking and preroasting were applied to protein isolates before deep-frying.•Prebaking, but not preroasting reduced fat uptake of deep-fried protein…”
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Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying by Erol, Nida Demirtas, Erdem, Ömer Alper, Yilmaz, Sebnem Tolasa, Kayalar, Hüsniye, Cakli, Sukran

“…This study was to evaluate the BHA and basil essential oil on the quality attributes of deep-fried sardine fillets and frying oil. The extent of lipid…”
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Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus) by Demirtas Erol, Nida, Erdem, Ömer Alper, Cakli, Sukran, Yavuz, Arzu Burcu

“…Several studies are conducted to reduce the salt and various strategies are being developed for this purpose. Consumption of processed meat products is often…”
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Screening for antibiotic residues in the trout by the Four Plate test, Premi test and ELISA test by Kilinc, Berna, Cakli, Sukran

“…The effectiveness of various assay systems for the examination of trout was investigated. The Four Plate test (FPT), Premi test and ELISA test were used for…”
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Microbiological, chemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging by Caglak, Emre, Cakli, Sukran, Kilinc, Berna

“…Wild mussels (Mytilus galloprovincialis), were packaged aerobically under vaccum packaging(VP) and modified atmosphere packaging (MAP (50%/50% CO₂/N₂: M1,…”
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The determination of the shelf-life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4 °C by Kilinc, Berna, Cakli, Sukran

“…Summary In this study the shelf‐life of sardine marinades was investigated. After the marination process, sardine fillets were packed into glass jars with 2%…”
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Comparison of the shelf lifes of map and vacuum packaged hot smoked rainbow trout (Onchoryncus mykiss) by Cakli, Sukran, Kilinc, Berna, Dincer, Tolga, Tolasa, Sebnem

“…The objective of this study was to determine the differences of microbiological and chemical quality in MAP and VP packages in refrigerated smoked trout…”
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Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda) by Caglak, Emre, Cakli, Sukran, Kilinc, Berna

“…In this study, the fresh meat of bonito (Sarda sarda) was used to make lakerda, which is a type of salted fish (Turkish traditional product). The lakerda was…”
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Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life by Cadun, Asli, Kışla, Duygu, Çaklı, Şükran

“…The effect of the antioxidant activity of rosemary extract on marinated deep-water pink shrimp (Parapenaeus longirostris Lucas, 1846) stored at 1°C was…”
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