Prof. Dr. A. Kadir HALKMAN Yönetim Kurulu Baflkan / President of the Association. Danışma Kurulu / Advisory Board

GIDA (G›da Teknolojisi Derne¤i Yay›n›) THE JOURNAL OF FOOD (Published by the Association of Food Technology; Turkey) Cilt / Volume: 39 • Say› / Number: 2 • 2014 ‹ki ayda bir yay›mlan›r / Published bimonthly ISSN 1300 - 3070; ISSN 1309 - 6273 (GIDA on-line) Sahibi / Owner G›da Teknolojisi Derne¤i Ad›na / On behalf of the Association of Food Technology; Turkey Prof. Dr. A. Kadir HALKMAN Yönetim Kurulu Baflkan› / President of the Association Editörler Kurulu / Editorial Board

Danışma Kurulu / Advisory Board

Baş Editör/ Editor-in Chief Halkman, A. Kadir Ankara University, Turkey

Alichanidis, Efstathios Aristotle University of Thessaloniki, Greece Aran, Necla Istanbul Technical University, Turkey Art›k, Nevzat Ankara University, Turkey Baysal, Taner Ege University, Turkey Boyac›, ‹smail Hakk› Hacettepe University, Turkey Certel, Muharrem Akdeniz University, Turkey Draughon, Ann Tennessee University, USA Ekfli, Aziz Ankara University, Turkey El Soda, Morsi University of Alexandria, Egypt Fogliano,Vincenzo University of Napoli Federico II, Italy Ghosh, Bikash C. National Dairy Research Institute, India Gollop, Natan The Volcani Center, ARO, Israel Gökmen, Vural Hacettepe University, Turkey Griffiths, Mansel University of Guelph, Canada Gö¤üfl, Fahrettin Gaziantep University, Turkey Gümüflkesen, Aytaç Sayg›n Ege University, Turkey Güven, Mehmet Cukurova University, Turkey Heperkan, Dilek Istanbul Technical University, Turkey Ho, Chi-Tang The State University of New Jersey, USA Kaya, Mükerrem Atatürk University, Turkey Kaymak-Ertekin, Figen Ege University, Turkey Koçak, Celalettin Ankara University, Turkey Köksel, Hamit Hacettepe University, Turkey Morales, Francisco J. CSIC Instituto del Frío, Spain Mujtaba, Mustafa G. Florida Gulf Coast University, USA Ögel, Zümrüt Middle East Technical University, Turkey Özilgen, Mustafa Yeditepe University, Turkey Paalme, Toomas Tallinn University of Technology, Estonia Parlar, Harun Technical University of Munich, Germany Raspor, Peter University of Ljubljana, Slovenia Rezessy-Szabo, Judit M. Corvinus Universty of Budapest, Hungary fiahin, Serpil Middle East Technical University, Turkey Üstünol, Zeynep Michigan State University, USA Yetiflemiyen, Atila Ankara University, Turkey

Editörler / Co-Editors Çak›r, ‹brahim Abant ‹zzet Baysal University, Turkey Taban, Birce Ankara University, Turkey Tekin, Aziz Ankara University, Turkey Velio¤lu, Y. Sedat Ankara University, Turkey Yönetim Yeri Adres / Address Büyükelçi Sokak No: 18/1 Kavakl›dere/ Ankara Turkey Tel: (+90) 312 596 1180 • Faks: (+90) 312 317 8711 E-posta / E-mail: [email protected] URL: http://www.gidadernegi.org/dergi.asp Yayın Türü: Yayg›n süreli ve hakemli Basım Yeri / Printing House Sim Matbaac›l›k Ltd. fiti G.M.K. Bulvar› 108/1 Maltepe / Ankara Turkey Tel : (+90) 312 230 22 09 Faks: (+90) 312 230 41 39 e-mail: [email protected]

Yayın Tarihi / Publication Date 15 04 2014

Bu dergi, uluslararas› CAB Abstracts, Citefactor, Index Copernicus, EBSCO, ULAKBİM (Tar›m, Veteriner ve Biyoloji Bilimleri) ve DOAJ veri tabanlar› kapsam›ndad›r. This journal is covered by CAB Abstracts, Citefactor, Index Copernicus, EBSCO, ULAKBİM (National Agriculture, Veterinary and Biology) and DOAJ database systems.

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İçindekiler / Content

Kaba N, Çorapc› B, Eryaflar K; Determination of some Quality Properties and Nutritional Composition of Turkish Raw Meat Ball Produced with Marinated Atlantic Bonito / Marine Edilmifl Palamut ile Yap›lan Çi¤ Köftenin baz› Kalite Özellikleri ve Besin Kompozisyonunun Belirlenmesi . . . . . . . . . . . . . . . .63-70 Mumcu Afi, Ayhan Temiz A; Effects of Prebiotics on Growth and Acidifying Activity of Probiotic Bacteria / Prebiyotiklerin Probiyotik Bakterilerin Geliflmesi ve Asitlefltirme Aktiviteleri Üzerine Etkileri . . . . 71-77 D›raman H, Öztürk B, Özdemir D; Baz› Kromatografik ve Spektroskopik Verilerin Kullan›m› ile Gemlik Çeflidinden Üretilmifl Natürel Zeytinya¤lar›n›n Kemometrik S›n›fland›r›lmas› / Chemometric Classification of Virgin Olive Oils Produced from Gemlik Cultivar by Using some Choromatographic and Spectroscopic Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79-86 Öztürk B, D›raman H, Özdemir D; Karanl›k ve Ayd›nl›kta Depolanm›fl Ayval›k ve Memecik Çeflidi Natürel Zeytinya¤lar›n›n Spektroskopik Verilere Göre Kemometrik S›n›fland›r›lmas› / The Chemometric Classification of Ayvalik and Memecik Virgin Olive Oils Exposed to Dayligth and Dark Based on their Spectroscopic Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87-94 Soykut EA, Tunail N; Lactobacillus bulgaricus Fajlar›n›n Restriksiyon Fragment Uzunluk Polimorfizmi, Protein Profilleri ve Konakç› Özgüllüklerine Göre Tan›mlanmas› / Identification of Lactobacillus bulgaricus Phages according to their Restriction Fragment Length Polymorphisim, Protein Profiles and Host Spectrum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95-102 Kesen S, Selli S, Kelebek H, Cabaro¤lu T, fien K, Ulafl M; Adana ‹li Gemlik ve Barnea Zeytinya¤lar›n›n Aroma Maddelerinin K›yaslanmas› / Comparison of Aroma Compounds of Cvs. Gemlik and Barnea Olive Oils Obtained from Adana Province . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103-110 Y›lmaz H, fianl›er N; Baharat Ifl›nlama / Irradiation of Spice . . . . . . . . . . . . . . . . . . . . . . . . . . . .111-118 Türközü D, Karabudak E; Organik G›dalar›n Besin De¤eri, G›da Güvenli¤i ve Lezzet Aç›s›ndan De¤erlendirilmesi / Determination to Nutritional Value, Food Safety and Taste of Organic Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .119-126

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Editörden, Merhaba, 2014 y›l› 39. cilt ikinci say›s›nda 2 ‹ngilizce ve 4 Türkçe araflt›rma ile birlikte 2 derleme makalesi var. Bu say›n›n bask› tarihi 15 Nisan 2014 olmas›na karfl›n, bu makaleler elektronik ortamda Mart ay› sonuna kalmadan yay›mland›. Ayn› tarihte tüm ifllemleri bitmifl ve dolay›s›yla bask›ya haz›r halde bekleyen 5 makale daha var. Bu makalelere dergi cilt numaras› verdik ancak say› ve sayfa numaras› veremiyoruz. Bunun nedeni yay›n politikam›zd›r. Yay›nlarda bas›m önceli¤imiz ‹ngilizce araflt›rma, Türkçe araflt›rma ve derleme fleklindedir. Dergimizde her makalenin gelifl tarihi, yazar taraf›ndan düzeltilerek gelifl tarihi ve kabul tarihi görülmektedir. Baz› makaleler gönderildi¤i flekli ile hakemlerimiz taraf›ndan kabul ediliyor. Ya da makalelerde önemsiz flekil hatalar› oldu¤unda, düzeltilerek gelifl tarihini göstermiyoruz. Çok genel olarak söylemek gerekirse, makale ifllemleri ortalama olarak 3-4 ay içinde tamamlan›yor. Kabul edilen makaleleri dizgi öncesinde yazarlara word dosyas› olarak gönderirken, makalelerini çok dikkatli bir flekilde okumalar›n›, varsa düzeltmelerini bu dosyada yapmalar›n› ve bize bu word dosyalar›n›n gönderilmesini istiyoruz. Dizgi sonras› makaleleri bu kez pdf dosyas› olarak gönderip, bask› öncesi son kontrollerinin yap›lmas›n› istiyoruz. Bu aflamada küçük düzeltmeler sorun olmuyor ancak bazen makalenin tümüyle yeniden dizilmesi de gerekiyor. Bu koflulda, kabul edilmifl bir makalenin elektronik ortamda yay›mlanmas› çok zaman alabiliyor. Önümüzde 05-07 Kas›m 2013 tarihlerinde Kufladas› Pine Bay Otelde yapaca¤›m›z 2. Uluslararas› G›da Teknolojisi Kongresi oldu¤unu ve http://www.intfoodtechno2014.org adresinde kay›tlar›n bafllad›¤›n› tekrar hat›rlatmak isterim. Kongre için bildiri özeti gönderilme süresi bitmifl de¤ildir ve bildiri özetleri gelmeye devam etmektedir. Sadece geç gönderilen bildiri özetleri kabul edilirse, yazarlar›n›n erken kay›t ödeme flans› azalmaktad›r.

Sevgi ve sayg›lar›mla, Prof. Dr. A. Kadir Halkman

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A Message from the Editor-in-Chief Hello, In addition to 2 research articles in English and 4 research articles in Turkish, there are 2 review articles in the second issue of volume 39 of the year 2014. Although the publishing date of this issue is April 15, 2014, these articles were printed in electronic form before the end of March. There are 5 articles of which all processing had been completed and so had been waiting for publishing at the same time. We gave journal volume numbers to these articles but we cannot give issue and page numbers. The reason of this is our publishing policy. Our priority in publishing is research articles in English, research articles in Turkish and review articles. The received date, received in revised form date and the accepted date of each article is seen in our journal. Some articles have been accepted as in their first received form by our reviewers. Or, we do not show the received in revised form date when there are minor errors in the articles. Very generally speaking, the processing of an article is completed within 3-4 months on average. While sending the accepted articles to the authors as word files before type-setting, we want them to read their articles very carefully, to make corrections (if any) on these files and to send them back to us. After the type-setting, we send the articles to the authors this time as pdf files and want their final controls before publishing. At this stage, little corrections are not a problem, but sometimes the article needs to be retyped completely. In this condition, the printing of the accepted article in electronic form takes up more time. I would like to remind you once again that there will be the 2nd International Congress on Food Technology at Pine Bay Hotel in Kufladas› on 05-07 November, 2013 and the registration has been started at http://www.intfoodtechno2014.org. The time for abstract submission for the Congress has not been finished yet and the submission of abstracts has been continuing. Only if late-submitted abstracts are accepted, the chance of early registration of their authors is decreased.

Best Regards, Prof. A. Kadir Halkman

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GIDA (2014) 39 (2): 63-70 doi: 10.5505/gida.79188

GD13068

Research / Araflt›rma

DETERMINATION of SOME QUALITY PROPERTIES and NUTRITIONAL COMPOSITION of TURKISH RAW MEAT BALL PRODUCED WITH MARINATED ATLANTIC BONITO Nilgün Kaba, Bengünur Çorapcı*, Kübra Eryaşar Sinop University, Department of Fish Processing Technology, Faculty of Fisheries, Sinop Received / Gelifl tarihi: 04.11.2013 Received in revised form / Düzeltilerek Gelifl tarihi: 03.12.2013 Accepted / Kabul tarihi: 07.12.2013 Abstract This study was carried out to determine sensory, chemical, microbiological quality properties and nutritional composition of the raw meat ball produced with marinated Atlantic bonito. The raw meat ball samples were separated into three groups: Group A-Atlantic bonito:bulgur (1:1), Group B- Atlantic bonito:bulgur (2:1) and the control group-without Atlantic bonito. It was determined that B, A and K groups were spoiled in terms of sensory characteristics during storage period of 8 days at 4 °C; at days 4, 6 and 8, respectively. When microbiological analysis and TVB-N values stayed within acceptability limit values during storage, TBA values exceeded acceptability limit values at day 2 of the storage in the A and B groups (P