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    The effect of thawing methods on the quality of eels (Anguilla anguilla)
    (Elsevier Sci Ltd, 2008) Ersoy, Beyza; Aksan, Emine; Ozeren, Akif
    Physical (colour), chemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid Values (TBA)) and microbiological (total aerobic mesophylic bacteria, salmonella, coliform, yeast and mould counts) analyses were carried out on thawed European eel (Anguilla anguilla). Different thawing treatments were used (in a refrigerator, in water, in air at ambient temperature and in a microwave oven). The results obtained were compared statistically with those of fresh fish. pH, TBA and a* values of thawed samples usually decreased significantly (P < 0.05) when compared to the fresh control. Salmonella was not detected in any of the samples. Coliform and mould counts of fresh control and thawed samples were <1 CFU/g. Total aerobic mesophylic bacteria count of all thawed fish decreased. However, the yeast count of the refrigerator-thawed samples increased. The lowest total aerobic mesophylic bacteria and yeast counts were determined in water-thawed samples. Water thawing is therefore suitable for frozen eel. (C) 2008 Elsevier Ltd. All rights reserved.
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    Food process hygiene, effective cleaning and safety in the food industry
    (2007) Ehavald, Helen; Šalej, Ajda; Çalişkan, Hulya; Aksan, Emine; Karpiškova, Sylva; Kabak, Bülent; Weiss, Martina
    [No abstract available]
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    Use of oregano (Origanum onites L.) essential oil as hatching egg disinfectant
    (Academic Journals, 2010) Copur, Gulsen; Arslan, Mehmet; Duru, Metin; Baylan, Mikail; Canogullari, Sibel; Aksan, Emine
    This study was carried out to determine whether oregano (Origanum onites) essential oil works as a disinfectant for hatching egg obtained from broiler breeder flock. Oregano essential oil was applied at two doses 0.55 and 0.75 mu l/cm(3) and two exposure times, 3 and 6 h. The formaldehyde treated eggs were used as positive control and untreated eggs used as negative control. After chemical analysis, the main constituents of oregano essential oil were carvacrol, linalool, para-cymene and y-terpinene. The lowest microbial counts on eggs were obtained from oregano essential oil. Microbial inhibition increased with the increasing essential oil concentrations. Essential oil exposure times had no significant effects on microbial counts. Essential oil fumigation lowered middle embryonic mortality and discarded chick rate, but increased early and late embryonic mortalities compared to formaldehyde treatment. Essential oil doses significantly affected late embryonic mortality, discarded chicks rate, contamination rate, hatchability of fertile egg, body weight at 21 and 42 days, body weight gain and total feed consumption. But, early and middle embryonic mortality were not significantly affected by treatments. These results imply that oregano essential oil had great potential for hatching egg disinfectant and it could be used as natural egg disinfectant.