Yazar "Yavuzer, Emre" seçeneğine göre listele

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    Application of atomized hydrosols to rainbow trout fillets as an easy preservative
    (2023) Yavuzer, Emre; Yetişen, Mehmet; Uslu, Dilek Yaprak
    In this study, a storage box including an ultrasonic atomizer was obtained with a 3D printer, and atomized hydrosols of thyme and lavender were applied to the fish meat at regular intervals under refrigeration conditions (3±1?) for 6 days. The effects of application with atomized hydrosols on lipid oxidation (malondialdehyde levels), peroxide value (PV), total volatile basic nitrogen (TVB-N) level, microbiologic level, color changes, and texture parameters were investigated. The results of the study showed that aerosolizing hydrosol droplets on the meat protected the quality significantly as the storage period increased and that the ultrasonic atomizer could be used effectively in the preservation of food quality.
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    Determining the quality level of ready to-eat stuffed mussels with Arduino-based electronic nose
    (Springer, 2024) Yavuzer, Emre; Kose, Memduh; Uslu, Hasan
    In this study, the performance of a pre-designed and low-cost Arduino electronic nose for determining the quality of stuffed mussels was analyzed. In addition, 1000 images were taken on each storage day in order to determine the quality levels of stuffed mussel groups with open and closed shells by machine learning. Freshness limit values of stuffed mussels were determined as 200 for MQ3 and MQ135 sensors and 100 for MQ9 on the 3rd storage day when the total viable count (TVC) value exceeded 3 log CFU/g. In the study, faster neural networks with lower prediction times, such as SqueezeNet and GoogLeNet, were compared with ResNet-50, ResNet-101 and DenseNet-201 neural networks, which have larger prediction times but better accuracy. Study data showed that residual network (ResNet) 50 and Teachable Machine (TM) had high success in determining the quality levels of stuffed mussels.
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    Investigation of the Use of Waste Commercial Plant Pulps as Edible Fish Coating Material
    (2023) Yavuzer, Emre
    In this study, the effects of pulps obtained after cold press oil production was tested as edible fish coating material. It was determined by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) values that waste pulp prevented undesirable quality changes due to lipid oxidation. While coating process with black cumin, pumpkin seed and poppy pulp stopped yeast and mold (YM) count development, the lowest total viable count (TVC) values were observed in poppy and black seed groups. Sensory results showed that the use of plant pulps extended the shelf life of rainbow trout fillets, with poppy and black cumin pulps being the most effective groups in terms of odor, taste, texture and general acceptability.
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    Rapid detection of sea bass quality level with machine learning and electronic nose
    (Wiley, 2023) Yavuzer, Emre
    In the present study, the odour changes of sea bass was measured and recorded with Arduino-based six gas (MQ) sensors during 7 days of storage. In addition, the changes in biogenic amines (BAs) and total viable count (TVC) occurring in fish meat during storage were determined daily and compared with electronic nose data. For image processing, 500 fish data were taught to Teachable Machine (TM) daily, a web-based machine learning platform. In the study, it was determined that if the level of putrescine (PUT) exceeds 1 mg kg(-1) and spermidine (SPMD) exceeds the level of 2 mg kg(-1), the MQ4, MQ5, MQ8 and MQ9 sensors exceed the value of 500. In the study, it was determined that combined machine learning and electronic nose could be used as a rapid quality determination tool in a perishable food such as fish.