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    Biogenic Amine Content and Shelf-Life of Salmon Fillets Packaged in Modified Atmospheres of Low-Level Carbon Monoxide and Different Carbon Dioxide Concentrations
    (INST ANIMAL REPRODUCTION & FOOD RESEARCH POLISH ACAD SCIENCES OLSZTYNUL J TUWIMA 10, OLSZTYN 10-747, POLAND, 2024) Akkaya, Esra; Çolak, Hilal; Hampikyan, Hamparsun; Engin, Ayşe Seray; Bingöl, Enver Barış
    The objective of this study was to determine the biogenic amine levels and quality parameters of Atlantic salmon fillets packaged with a low level of carbon monoxide and varied concentrations of carbon dioxide and stored at 1°C. For this purpose, ambient air packaging and modified atmosphere packaging (MAP) with gas mixtures of CO, CO2 and N2 (in a ratio of 0.4/30/69.6); CO2, N2 and O2 (in the ratios of 40/30/30, 50/30/20, and 60/30/10); and CO2 and N2 (in a ratio of 40/60) were applied. Salmon fillets were analyzed for biogenic amine contents and chemical, microbiological and sensorial properties during 27-day cold storage. The study results indicate that salmon fillets stored in cold storage undergo a deterioration process depending on storage time and packaging conditions. The thiobarbituric acid reactive substances, total volatile basic nitrogen and trimethylamine nitrogen values, and biogenic amine levels were lower in CO-MAP and 60% CO2-MAP compared to the air-packaged samples in extended storage period. Furthermore, 1.5–2 log bacterial inhibition was recorded in CO-MAP and 60% CO2-MAP, which allowed the products to be consumed up to day 21. However, the shelf-life of air-packaged salmon was limited to one week due to the signs of deterioration. In conclusion, modified atmosphere packaging with 0.4% CO and 60% CO2 significantly extended the shelf-life of cold-stored salmon fillets by maintaining quality characteristics of the products. These alternative gas concentrations can also be effective in the preservation of other fatty fish species under cold storage.
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    Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources
    (MDPI, ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND, 2024) Akkaya, Esra; Çolak, Hilal; Hampikyan, Hamparsun; Çakmak Sancar, Burcu; Akhan, Meryem; Engin, Ayşe Seray; Çetin, Ömer; Bingöl, Enver Barış
    Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner (p < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided.
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    Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product
    (MDPI, MDPI AG, Grosspeteranlage 5, CH-4052 BASEL, SWITZERLAND, 2025) Akkaya, Esra; Akhan, Meryem; Çakmak Sancar, Burcu; Hampikyan, Hamparsun; Engin, Ayşe Seray; Çetin, Ömer; Bingöl, Enver Barış; Çolak, Hilal
    The aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade and industrially produced) were randomly collected from retail stores, markets, and bazaars in different regions of Türkiye and analyzed by means of LC-MS/MS for the occurrence of OTA. According to the results, OTA was detected in 36 of 150 (24%) industrially produced tarhana samples, with a concentration range of 0.12–2.34 µg/kg, while 118 of 200 (59%) homemade tarhana samples contained OTA, with the range from 0.16 to 4.15 µg/kg. Only 8 of 350 (4%) homemade tarhana samples were found to be above the maximum permissible limit (3.0 µg/kg) for OTA. The mold contamination was found to be higher in homemade tarhana (3.756 log CFU/g) than in the industrially produced samples (2.742 log CFU/g). The estimated weekly intake values of OTA with tarhana consumption were well below the provisional tolerable weekly intake values for both industrially produced and homemade tarhana samples, even when consumed every day of the week, indicating that dietary intake of OTA through tarhana consumption does not pose a health risk. In conclusion, optimizing the fermentation and drying conditions applied during tarhana production and ensuring proper hygiene conditions can help to reduce the risk of OTA contamination. Moreover, monitoring and testing the OTA levels in tarhana on a regular basis can also ensure the food safety of this product.