Süleyman Gökmen

This study investigated the effectiveness of sous-vide cooking (SVC) combined with proteolytic enzyme-rich fruit mashes (fig and papaya) in improving the quality characteristics of spent hen drumsticks. Five treatment groups were evaluated: control (DC), distilled water plus sous-vide (DDW), fig mash plus sous-vide (DF), papaya mash plus sous-vide (DP), and a combined fig–papaya mash plus sous-vide treatment (DFP). Physicochemical, technological, textural, microbiological, microstructural, and sensory properties were analyzed. Cooking loss ranged from 27.62 to 39.24%, with the lowest value observed in DDW and the highest in DF, while yield varied between 60.76 and 72.38%. Water-holding capacity ranged from 15.05 to 20.63%, with DDW and DP exhibiting superior retention properties. Fruit mash treatments significantly reduced meat pH and altered color characteristics compared with the control. Texture profile analysis demonstrated substantial tenderization effects, as hardness decreased from 25.83 N in the control to 7.21 N in DFP, accompanied by significant reductions in gumminess and chewiness. Although DF and DFP did not differ statistically in hardness, the combined treatment exhibited the lowest numerical value, indicating the greatest tenderizing effect. Microstructural examination confirmed pronounced degradation of muscle fibers and enlargement of interfibrillar spaces in enzyme-treated samples. Microbiological analyses showed that mash-assisted sous-vide treatments effectively maintained low microbial counts throughout processing. Sensory evaluation revealed no significant differences among treatments in odor, color, flavor, or overall acceptability, although texture scores were affected by treatment type. Overall, the combination of proteolytic fruit mashes and sous-vide cooking, particularly the fig–papaya treatment, proved to be an effective strategy for enhancing tenderness and technological quality of spent hen drumsticks while preserving consumer acceptability.

This study investigated the effects of pineapple stem–based bromelain marination and sous vide processing on the quality characteristics of breast meat from two Turkish goose genotypes, Aksaray and Kars. Goose meat samples were marinated with distilled water, pineapple‐stem‐free, or pineapple‐stem‐based formulations and subsequently cooked sous vide. Physicochemical properties, texture, microstructure, microbial load, and sensory attributes were evaluated. Pineapple stem marination significantly lowered pH (to 5.48 in group C) and reduced lipid oxidation, with thiobarbituric acid (TBA) values decreasing to 0.02 mg MDA/kg compared to 0.60 mg MDA/kg in raw Kars goose. Sensory evaluation demonstrated that pineapple‐marinated sous vide samples achieved the highest overall acceptability scores, indicating that the combined effect of enzymatic tenderization and controlled low‐temperature cooking markedly improved texture, flavor, and overall consumer preference within both Aksaray (C) and Kars (F) treatment groups ( p < 0.05). Overall, the combination of pineapple stem marination and sous vide processing enhanced tenderness, oxidative stability, and sensory quality while ensuring microbial safety, underscoring its potential for industrial application in value‐added goose meat products.

This study aimed to evaluate the effects of different thermal processing methods, air frying, boiling, charcoal grilling, frying, microwave cooking, and sous vide, on the physicochemical, microbiological, sensory, and microstructural characteristics of duck breast meat. The cooking temperatures ranged from 70°C to 360°C, with internal meat temperatures between 70°C and 87°C. Moisture content varied significantly ( p < 0.05) among treatments, with the highest in boiled samples (69.26% ± 0.95%) and the lowest in air‐fried samples (59.06% ± 1.08%). The water‐holding capacity was greatest in raw meat (24.19% ± 0.90%) and lowest in air‐fried samples (2.69% ± 0.38%), while cooking loss was highest in air‐fried (48.90% ± 0.38%) and lowest in fried samples (23.38% ± 0.78%). The thiobarbituric acid (TBA) value, indicating lipid oxidation, increased notably in air‐fried (4.72% ± 0.22%) and microwave‐cooked (4.78% ± 0.13%) samples compared to the control (0.66% ± 0.04%). Mineral analysis showed potassium (K) levels between 11,000 and 25,500 mg/kg, and iron (Fe) ranged from 800 to 5500 mg/kg. Microbiological results indicated complete elimination of total coliforms, E. coli , Salmonella spp., and yeast‐mold counts (< 1 to < 2 log CFU/g) in all thermally treated samples. Scanning electron microscopy (SEM) images confirmed distinct structural alterations across treatments, with sous vide maintaining a more compact microstructure and air‐fried samples showing the most disrupted fibers. Overall, thermal processing significantly affected duck breast meat quality, with charcoal grilling providing superior sensory properties, while sous vide maintained favorable structural integrity and moderate physicochemical stability.

Günümüzde helallik ve haramlık bakımından hükmü tartışılan içeceklerden biri de Kombucha çayıdır. Kombucha üretiminde genellikle siyah çay ve sakkaroz kullanılsa da yeşil çay, kahve, süt, bal ve çeşitli bitkiler de bu amaçla kullanılabilmektedir. Karbon kaynağı olarak sakkaroz, mayalar tarafından üretilen invertaz enzimleri ile glikoz ve fruktoza hidrolize edilmekte ve bunlar daha sonra yine, mayalar tarafından etanol ve karbondioksite dönüştürülmektedir. Çok uzun yıllardır bilinen Kombuchanın, kolesterol dengesini sağlama, antikanserojenik, antimikrobiyal, antifungal ve probiyotik etki gibi sağlık üzerine olumlu etkileri, bu içeceği dünya genelinde popüler hale getirmiştir. Kombucha içeceğinin faydalı etkileri, içerdiği biyoaktif bileşiklere atfedilmektedir ancak, sağlık üzerine olumlu etkilerinden dolayı tüketiminin faydalı olduğu ileri sürülmesine rağmen içerdiği etanolden dolayı bu içeceğin İslam dinine göre helal olup olmadığı konusunda bazı şüpheler de bulunmaktadır. Geleneksel fermente içeceklerde helallik açısından kendiliğinden oluşan iz miktarda etanole izin verilmektedir. Ancak aerobik koşullarda üretilen şekerli içeceklerde fermantasyon kaynaklı alkol miktarı, bazen %1'in üzerine çıkabilmektedir. Bu nedenle helallik açısından alkol miktarının kontrol edilmesi, önem arz etmektedir. Bu derleme çalışması, Kombuchanın fıkhî hükmüne ilişkin literatürdeki kritik boşluğu gidermeyi amaçlamaktadır.

In this study, the use of microwave technique, which is becoming increasingly widespread in the food sector, and the advantages of microwave plasma technology, which has not yet been used much in the food sector, and the production of microwave plasma assembly in laboratory size. In food technology, plasma can be applied hot and cold. Inert gases are used in plasma formation and low-level microwave energy is also used. Additionally, the use of oxygen gas in the current system increases oxidative stress on microorganisms found in foods. Since plasma formation occurs under strong vacuum, it also effectively provides microbial inactivation in food systems. Cold and low-pressure plasma technology has emerged as a promising and innovative method for the microbial inactivation on dry food surfaces. Therefore, microwave plasma system has an important potential to use in many food systems such as spices, dried fruits and vegetables. In this context, the microwave plasma setup was created by us in this study. A strong vacuum system is required for the formation of microwave plasma. In addition, it has been determined that the application time is very important for the application of microwave plasma in foods and that there are structural deterioration in foods over a certain period of time. As a result, it is understood that food poisoning can be prevented by using microwave plasma in foods, and this will contribute to extending the shelf life of foods, and therefore the technique needs to be further investigated and considered in food applications.

This study aims to assess the impact of protease-rich fruit (kiwi), a rhizome (ginger), and sous vide technology (SVT) on the technological, textural, microstructural, microbiological, and sensory properties of different types of meat, including beef, goose, and rabbit. It was observed that all types of meat treated with kiwi and ginger showed a significant decrease (p < 0.05) in pH and a significant increase (p < 0.05) in water holding capacity and L* parameters compared to those treated with distilled water. The addition of ginger, which contains the enzyme zingibain, was found to enhance the a* parameter across all types of meat. The Texture Profile Analysis (hardness, springiness, gumminess, chewiness) and Extended Craft Knife parameters (firmness and work of shear) in the meat samples significantly decreased (p < 0.05) following the combined treatment of marination and SVT. The study identified zingibain, an enzyme found in ginger, as the most effective for tenderizing beef (p < 0.05). In contrast, actinidin, the enzyme present in kiwi, was found to be the most effective for tenderizing goose and rabbit meats. The microstructural analysis showed significantly larger spaces between muscle fibers in the treated meats compared to the control samples. The combination of plant protease and SVT significantly reduced (p < 0.05) the microorganism count in the meats and received higher texture scores from the panelists (p < 0.05). Furthermore, the purees did not cause any sensory defects. Graphical abstract

Üretildikleri yöre ile aralarında güçlü bir bağ bulunan geleneksel gıdalar yerel kültürün önemli bir parçasıdır. Taklitlerine karşı korumak ve haksız rekabeti önleyebilmek için birçok ülkede yasal düzenlemeler yapılmıştır. Sakatat; yüksek kaliteli protein, yağ, mineral ve vitamin içeriği bakımından besleyici bir gıdadır. Hayvansal gıdaların tüm öğelerinin etkin değerlendirilmesi yaklaşımıyla da önem arz etmektedir. Araştırmanın amacı, yörede yaşayanlarla yapılan görüşmelere ve araştırmalara dayanılarak, Mumbar üretiminde kullanılan hammaddeler, miktarları, hazırlanışı, pişirilmesi ve bazı kalite özellikleri ile ilgili bilgi vermektir. Pişmiş kuzu mumbarların nem, kül ve pH değerlerinin sırasıyla %62.75, %0.94 ve 6.38 olduğu tespit edilmiştir. Pişmiş mumbarların iç ve dış yüzeylerine ait b* (sarılık) değerleri arasındaki fark istatiksel olarak önemli bulunmazken (P >0.05), L (parlaklık) ve a* (kırmızılık) değerleri arasındaki fark istatistiksel olarak önemli (P <0.05) bulunmuştur. Pişirme işlemi uygulandıktan sonra örneklerin TMAB sayısının <2 log kob/g olduğu; Toplam Koliform, E. coli, Maya ve Küf sayılarının ise <1 log kob/g olduğu belirlenmiştir. Mumbar örneklerinin duyusal özelliklerinden lezzet ve genel kabul edilebilirlik puanlarının renk, tekstür ve gevreklik puanlarına göre daha yüksek puanlar aldığı tespit edilmiştir.