A survey of the occurrence and properties of methicillin‐resistant Staphylococcus aureus and methicillin‐resistant Staphylococcus intermedius in water buffalo milk and dairy products in Turkey

Antimicrobial resistance, β‐lactamase activity and mecA gene of Staphylococcus aureus and Staphylococcus intermedius isolated from raw water buffalo milk and dairy products in Turkey were determined. All strains showed resistance to at least one antibiotic but none was resistant to vancomycin. Of the 97 S. aureus and 35 S. intermedius strains, 9 (9.2%) and 2 (5.7%) were resistant to oxacillin and harboured mecA gene. β‐lactamase activity of 13.4% and 5.7% of S. aureus and S. intermedius strains was positive, respectively. Overall, 2.5% and 0.55% of the samples were contaminated with methicillin‐resistant S. aureus and S. intermedius, respectively.     

UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES

In this study, shortening content in a wire-cut cookie formulation was reduced at 10, 20, 30 and 40% and replaced with apricot kernel flour (AKF). The effects of increased concentrations of AKF on the properties of cookies were investigated. Protein, fat and total dietary fiber (TDF) contents of the apricot kernels were determined as 21.8%, 40.2% and 35.8%, respectively, which confirmed that the apricot kernel is an important source of dietary protein as well as oil and fiber. Addition of AKF decreased the spread ratio and increased the hardness of the cookies ( P ≤  0.01). However, sensory evaluation revealed that the cookies containing AKF were acceptable to the panelists at all concentrations ( P ≤  0.01). TDF contents of the cookies increased significantly ( P ≤  0.01) as the AKF supplemention increased. AKF is a suitable replacer of shortening in cookies at 10 and 20%.

PRACTICAL APPLICATIONS

Province of Malatya (Turkey) is one of the major apricot and apricot kernel producing regions in the world. Apricot kernels are generally exported and the importing countries use it especially in the production of oil, benzaldehyde, cosmetics, active carbon and aroma. Apricot kernels are also utilized in retail bakeries and consumed as appetizers. Cookies are one of the most popular bakery products and textural characteristics of cookies are highly influenced by their fat content. Health specialists recommend that daily fat consumption should not exceed 30% of the total calories in a diet.
In this study, the preparation of apricot kernel flour (AKF), which does not require much processing and has the advantage of including other nutrients, was achieved. With the production of high-fiber and low-fat cookies by the usage of AKF, an exciting new potential as a food ingredient, especially in cereal products, is offered.     

RESEARCH NOTE: A COMPARISON OF THE CHEMICAL COMPOSITION OF ZANDER (SANDER LUCIOPERCA) LIVING IN DIFFERENT LAKES OF TURKEY

In the present work, the proximate compositions, minerals and trace element contents of zander ( Sander lucioperca ) caught from two lakes (Beyşehir Lake and Seyhan Dam Lake) of Turkey were compared. There were significant differences between moisture and lipid contents, although there were no statistically significant differences between crude protein and ash contents. The mineral and trace elements determined were Na, K, Ca, P, Mg, Zn, Cu, Fe, Pb and Se. Although Na and Fe contents of zanders in two different lakes were different from each other ( P <  0.01), we found no statistically significant differences in terms of Mg, Ca, P, Cu, Pb, Se, Zn contents ( P >  0.01). Among the minerals analyzed, K was the highest followed by P, Ca, Na and Mg. The most abundant trace elements were Zn, Fe, Cu, Se followed by Pb, and these elements were below the limits proposed by Turkish Food Codes for human consumption in the meat of zander.

PRACTICAL APPLICATIONS

This present study includes information about the nutritional value of zander, which lives in the fresh water lakes of our country and of which people are fond and is being exported. The comparison of the proximate, mineral and trace element contents of the same species which are caught in two different lakes has been made. In the scope of human nutrition, in accordance with the minerals which have got much importance, it involves useful information about what the position of this fish is, and whether it contains any risk due to trace elements. Furthermore, concerning this subject, it will also light the way for studies to be made in the future.     

PROPERTIES of CROSS-LINKED STARCH PRODUCED IN A SINGLE SCREW EXTRUDER WITH and WITHOUT A MIXING ELEMENT

Starch was extruded with sodium hydroxide and sodium trimetaphosphate in order to cross‐link it in a single‐screw extruder with and without a mixing element at constant screw speed of 90 rpm in the first set of experiments and at similar mean residence time controlled by screw speed in the second set of experiments. For the screw without mixing element in the second set of experiments, screw speed was adjusted to give the similar residence time as the single‐screw extruder with mixing element at 220 rpm. Phosphorus content and pasting curves of extrudates showed that starch was cross‐linked during extrusion. Replacing the screw without mixing element by the screw with mixing     

Synthesis and luminescence properties of BaTiO3:RE (RE = Gd3+, Dy3+, Tb3+, Lu3+) phosphors

Gd³⁺, Dy³⁺, Tb³⁺ and Lu³⁺ doped BaTiO₃-based phosphors were synthesized with modified solid-state technique at 1000 °C. The optimization of reaction conditions were carried out by thermogravimetry and differential thermal analysis methods (DTA/TG). The reaction products obtained in an air atmosphere were characterized by X-ray powder diffraction (XRD). Surface and elemental analyses were performed by using an SEM instrument. The excitation and emission spectra were recorded by photoluminescence spectrophotometer (PL). The thermoluminescence (TL) properties of BaTiO₃ samples doped with Gd³⁺, Dy³⁺, Tb³⁺ and Lu³⁺ were investigated.