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Articles by Ozge Ozgen
Total Records ( 2 ) for Ozge Ozgen
  Kamil Bostan , Harun Aksu , Esra Ersoy , Ozge Ozgen and Muammer Ugur
  The effect of pre-chilling in acetic and lactic acid solutions on shelf-life of broiler carcass was investigated. Broiler carcasses were subjected to a 10-min pre-chill treatment with acetic acid, lactic acid and combination of them and examined for their sensorial properties, microbiological quality, pH values and ammonia levels. Treating with organic acids decreased initial microbial load of the carcasses, but not changed their colour, odour and appearance. Controls were spoiled on the 4th day of the storage. The shelf-life of carcasses treated with organic acids were 2-4 days longer. Especially, treatments with 0.6 % lactic acid and 1.0 % acetic acid enhanced the shelf-life twice more. Microbial counts (especially pseudomonas), NH3 amount and pH values of carcass were increased parallel to sensorial alterations. The data from the present study suggest that the treatment of broiler carcasses with pre-chill water containing acetic or lactic acid can help to decontaminate and to increase the shelf-life of carcasses without altering the colour and appearance of the skin.
  Kamil Bostan , Harun Aksu , Ozge Ozgen and Muammer Ugur
  The survival characteristics of Campylobacter jejuni were determined during refrigerated and frozen storage of ground and cubed beef. A culture of C. jejuni was inoculated at 105 cell/g into ground beef and onto cubed beef, which were then packed and stored at 4°C for nine days and -18°C for 60 days. These samples were periodically evaluated for count and presence of C. jejuni. The counts of C. jejuni, which was 4.1-4.3 x 105 cfu/g in the beginning, decreased to 1.1 x 10 4 cfu/g in refrigerated ground beef, and to 3.8 x 103 cfu/g in refrigerated cubed beef at the end of storage. Similar reductions were also observed during storage at -18 °C. In the frozen ground and cubed beef samples, C. jejuni was below the countable level (<10 cfu/g) on 60th day but it could be isolated from enrichment broth. The result of this study showed that C. jejuni survived for long time during cold and frozen storage of meat.
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