Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva's production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex. Sorbitan tristearate (STS), sorbitan monopalmitate (SMP) and their combinations (STS:SMP, 1:1) were added to tahin helva, then helva samples were stored at the storage temperatures of 20°C, 30°C, and 40°C. The emulsifiers did not have any effect on physical, chemical and sensory properties of tahin helva except on its oil content, whereas storage temperature and storage time had effects on those properties of helva. STS:SMP combination was found to be statistically more effective than SMP and STS formulations in preventing oil separation. Penetration force of tahin helva has increased by increasing the storage temperature and storage time. It was found that there was a decrease in −a colour value of helva through the storage time at 20°C and 30°C, while there was an increase in that value at 40°C. The highest change in the moisture content of all helva samples through storage was observed at the storage temperature of 20°C. Sensory scores for appearance, texture and flavour characteristics of helva have decreased significantly during the storage period.
This study determined the antibiotic resistance of the dominant bacteria in the 85 farm BTMs according to the guidelines recommended by the epidemiological cutoff values in the EUCAST. In addition, some physicochemical and microbiological properties of farm BTMs were investigated. The milk samples were divided into two groups according to their SCC values. The milk samples with higher SCC than 400,000 cells mL−1 were further examined bacteriologically, and the antibiotic resistance of isolates was determined. The average TAMB value was 6.34 log CFU/mL in farm BTM. It was found that high‐SCC values did not affect other physicochemical properties of BTM samples, such as fat, protein and total solids, except for lactose content. Seventy‐two strains were isolated from 45 bulk milk samples. The most prevalent bacteria were Enterococcus spp. (23.61%). The other isolates were Citrobacter spp. (12.5%), Staphylococcus spp. (12.51%), Serratia spp. (11.12%), Klebsiella spp. (9.72%), Bacillus spp. (9.72%), and Enterobacter spp. (8.33%). In antibiotic resistance analysis, 52.6% of Enterobacterales isolates showed cefoxitin resistance, and nine Enterobacterales isolates were determined as the presumptive ESBL producers. None of them was confirmed as ESBL producers. Moreover, MDR was detected in 83.3% of Enterobacter spp. isolates and all Bacillus spp. isolates. The over and inappropriate use of antibiotics in mastitis treatment may cause antibiotic‐resistant microorganisms in milk. It was found that 52.7% of the isolated bacteria were MDR, which could pose a risk to public health and food safety, with the consumer's increasing interest in consuming raw milk.
Bu çalışma ile Çanakkale il sınırları içerisinde Kaz dağları bölgesi salgı ballarının bazı kalite özelliklerinin belirlenmesi amaçlanmıştır. Bu amaç doğrultusunda Ayvacık, Bayramiç, Çan ve Yenice bölgelerinden temin edilen salgı bal örneklerinin; elektriksel iletkenlik, viskozite, nem ve Brix, renk, kül, asitlik ve pH değeri, şeker profili, mineral profili, prolin ve diastaz sayısı analizleri gerçekleştirilmiş ve bu analiz sonuçları istatistiksel anlamda incelenmiştir. Bu çalışmada, salgı bal örneklerin başlıca kalite özellikleri olan elektriksel iletkenlik değerleri 0,86-1,89 mS/cm aralığında, nem içerikleri %15,10-%18,25 aralığında ve prolin içeriği 614,36- 1040,20 mg/kg aralığında değişkenlik gösterdiği ayrıca diastaz sayısının 8’den yüksek ve serbest asitlik değerinin 50 meq/kg’den düşük olduğu tespit edilmiştir.
In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained from Ida Mountains region being rich in biodiversity were determined. According to the results of electrical conductivity and pollen analyses; 25 honeydew honey samples collected from the Ida Mountains region of the towns of Çanakkale province; Ayvacık, Bayramiç, Çan and Yenice. DPPH% antioxidant capacity values of honeydew honeys were found out to vary between 41.50% - 78.98%. It was also determined that some honeydew honey samples have high antioxidant capacity values such as 74.83%- 78.27%, 78.69% and 78.98%. It was determined that honeydew honey samples have antimicrobial effect on Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 1301 microorganisms. It was found out that the samples have no antimicrobial effect on Bacillus cereus ATCC 6633, Candida albicans ATCC 10231 and Saccharomyces cerevisiae ATCC 9763 microorganisms.
Türkiye farklı iklim ve coğrafi şartlara sahip olduğu için çok çeşitli bal arı ırklarının merkezi konumundadır. Türkiye'de yaygın olarak Anadolu arısı (Apis mellifera anatolica M.), Kafkasya arısı (Apis mellifera caucasia G.), Suriye Arısı (Apis mellifera syrica), İran arısı (Apis mellifera meda Skorikov, 1929) ırkları bulunmaktadır. Arıcılığın geçmişi Taş Devri ve eski medeniyet çağlarına kadar dayanmaktadır. İspanya'da yapılan kazılarda ortaya çıkarılan M.Ö. 7000 yıllarına ait arı fosil ve resimleri eski çağ insanlarının doğal yaşamlarında arılardan yararlandığını kanıtlamaktadır. Arının kültüre alındığı ilk yer Mısır olup, arıcılığın ise ilk defa 7000 yıl önce Orta Anadolu'da başladığı bilinmektedir. Literatürde Mısırlılarda arıcılığın daha da geliştiği, 4.000 yıl öncesinde balın malların alım satımında takas malzemesi olduğu ve vergi ödemede kullanıldığı belirtilmektedir. Günümüzde arıcılık sektörü oldukça gelişmiş ve bal dışında diğer arı ürünlerinin önemi de araştırmacılar tarafından keşfedilmiştir. Bal dışındaki diğer arı ürünleri arasında propolis, arı sütü, polen, arı ekmeği (Perga), arı zehiri ve balmumu yer almaktadır. Bu çalışmada arı ürünlerinin tanıtılması, beslenme ve sağlık açısından önemlerinin vurgulanması amaçlanmaktadır.
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