Assist. Prof. Dr. Osman Kadir TOPUZ
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1 Assist. Prof. Dr. Osman Kadir TOPUZ Research Fields: Seafood biochemistry, seafood processing technology, shelf life of processed seafood, protein & lipid oxidations in seafood, functional biomolecules, marinated seafood products, emulsified sauces and dressings. Tel: Education Degree Department/Program University Years BSc Department of Food Engineering Akdeniz University MSc Department of Food Engineering Akdeniz University PhD Department of Food Engineering Akdeniz University Ph. D thesis: Usage of shrimp meat in snack food production and investigation of production parameters on product quality ( ). Academic titles: Title University Years Res. Assist. Akdeniz University Assist. Prof. Dr. Akdeniz University Administrative duties: Title University Years Vice Dean Akdeniz University Member of Faculty Boarding Committee Akdeniz University International Relationship Director of Faculty Akdeniz University 2012 Erasmus and Bologna Coordinator of Faculty Akdeniz University
2 PROJECTS: 1- Investigation of dried rainbow trout (Oncorhynchus mykiss) roe production methods as a functional food supplement. TUBITAK 3001, 2014., Coordinator. 2- Effects of seaweed extract on the quality and shelf life of fish marinades. Akdeniz University, BADEB, 2013-, Coordinator. 3- Usage of natural plant extracts in ready to eat seafood products and determination of the effects on shelf-life. Akdeniz University, BADEB, , Researcher. 4- Production of anchovy oil enriched emulsion and providing its oxidation stability. TUBITAK-1002, , Researcher. 5- Usage of shrimp meat in snack food production and investigation of production parameters on product quality. Akdeniz University, BADEB, , Researcher. 6- Biomass derived novel functional foamy materials (BIOFOAM), Helsinki University, , Researcher. 7- Usage of natural plant extracts in ready to eat seafood products and determination of the effects on shelf-life. Akdeniz University, BADEB, , Researcher. 8- Investigation of the quality changes and shelf life of meat, chicken meat and sausage packed with modified atmosphere by different gas combinations. Akdeniz University, BADEB, , Researcher. PUBLICATIONS: A. International publications (SCI and SCI Expanded): A1. TOPUZ O.K., YERLİKAYA, P., UCAK, I., GUMUS, B., BÜYÜKBENLİ, H. A Effects of olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy, Food Chemistry, 154, A2. TOPUZ, O. K., GOKOGLU, N., YERLİKAYA, P., ILKNUR, UCAK., GUMUS, B. Optimisation of antioxidant activity and phenolic compound extraction conditions from red seaweed (Laurencia obtuse). Journal of Aquatic Food Product Technology, (Accepted). A3. YERLİKAYA, P., TOPUZ, O. K., BÜYÜKBENLİ, H. A., GÖKOĞLU, N Fatty acid profiles of different shrimp species: Effects of depth of catching, Journal of Aquatic Food Product Technology, 22:3, A4. GOKOGLU, N., YERLİKAYA, P., TOPUZ, O. K., BÜYÜKBENLİ, H. A
3 Effects of plant extract on lipid oxidation in fish croquette during frozen storage, Food Science and Biotechnology, 21(6): A5. GOKOGLU, N., TOPUZ, O.K., BUYUKBENLI, H. A., YERLIKAYA, P Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage, International Journal of Food Science and Technology,47, A6. GOKOGLU, N., YERLIKAYA, P., TOPUZ, O.K Effects of tomato and garlic extracts on oxidative stability in marnated anchovy, Journal of Food Processing and Preservation, 36, (3), A7. GOKOGLU, N., YERLIKAYA, P., URAN, H., TOPUZ, O.K Effects of packaging atmospheres on the quality and shelf life of beef steaks. Kafkas Universitesi Veterinerlik Fakültesi Dergisi., 17 (3): A8. YERLIKAYA, P., GOKOGLU, N., TOPUZ, O.K Use of natural plant extracts in batter coating of shrimp and their effects on the quality of shrimp during frozen storage. Journal of Food Processing and Preservation, 34, A9. GOKOGLU, N., YERLİKAYA, P., URAN, H., TOPUZ, O.K The effect of modified atmosphere packaging on the quality and shelf life of frankfurter type. Journal of Food Quality, 33: A10. YERLIKAYA, P., GOKOGLU, N., TOPUZ, O.K., GOKOGLU, M Changes in proximate composition of bluefin tuna (Thunnus thynnus) reared in the cages located on the Gulf of Antalya (Turkey s Western Mediterrranean) during the fattening period. Aquaculture Research, 40: A11. GOKOGLU, N., O.K. TOPUZ, P. YERLIKAYA Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage. LWT-Food Science and Technology, 42(1):
4 B. International conference proceedings: B1. TOPUZ, O.K Optimization of Little Tunny (Euthynnus alletteratus) filet marinating conditions using response surface methodology. The 2 nd International Symposium on Traditional Foods from Adriatic to Caucasus October 2013 Struga (Ohrid Lake), Macedonia. P 316. B2. TOPUZ, O.K., GOKOGLU, N Optimization of shrimp snack production by response surface methodology: Sensory Properties. Chemical Reactions in Food VII. November 14-16, Prague, Czech Republic. C.59. B3. GOKOGLU, N., YERLIKAYA, P., TOPUZ, O.K., BUYUKBENLI, H.A Fatty acids of different shrimp species caught from the gulf of Antalya, Mediterranean sea. Chemical Reactions in Food VII. November 14-16, Prague, Czech Republic. C.23. B4. TOPUZ, O.K., GOKOGLU, N Extrusion processing of seafood. 4 th International Conference on Aquatic Resources (ICAR-10) 7-9 December, 2010 Alexandria, Egypt. P.27. B5. YERLIKAYA, P. GOKOGLU, N., TOPUZ, O.K The effect of shrimp coating ingredient: Grape seed extract. EFFOST New Challenges in Food Preservation Conference, November Budapest, Hungary. B6. GOKOGLU, N., YERLIKAYA, P., TOPUZ, O.K Inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy rd Joint Trans-Atlantic Fisheries Technology Conference Copenhagen, September. New technology for health and safe Seafood. Book of Abstracts. B7. GOKOGLU, N., YERLIKAYA, P., TOPUZ, O.K Effects of garlic extract on the quality of coated shrimp during frozen storage. Resource management. Short Communications of Contrubutions Presented at International Conference Aquaculture Europe 08. Krakow,Poland September 15. B8. GOKOGLU, N., TOPUZ, O.K., YERLIKAYA, P Preservation of marinated fish in Pomegranate sauce. 1st International Congress of Seafood Technology ICST Proceedings Book. Published by Ege University Fac of Fisheries. P.64. B9. TOPUZ, O.K., YERLİKAYA, P., GOKOGLU, N., Hazards related to food safety in aquaculture products and prevention st International Congress of Seafood Technology ICST Proceedings Book Published by Ege University Faculty of Fisheries. P.109.
5 C. National conference proceedings: C1. TOPUZ, O. K., UCAK, I., GÜMÜŞ, B., YERLİKAYA, P Yeşil deniz yosunlarından (Enteromorpha linza) fenolik madde ekstraksiyon koşullarının optimizasyonu. 17. Su Ürünleri Sempozyumu. 3-6 Eylül, C2. GÖKOĞLU, N., YERLİKAYA, P., TOPUZ, O.K Hamsi balığının farklı kısımlarında yağ asitleri kompozisyonu ve oksidasyon ürünleri düzeylerinin belirlenmesi. Türkiye 11. Gıda Kongresi Ekim, Hatay. C3. YERLİKAYA, P., GOKOGLU, N., TOPUZ, O.K. BUYUKBENLI, H Balık yağı ile zenginleştirilmiş mayonezlerin besleyici değerleri. Türkiye 11. Gıda Kongresi Ekim, Hatay. C4. TOPUZ, O.K., GÖKOĞLU, N Karides eti ile zenginleştirilmiş Tortilla cipslerinin kalite özellikleri. Türkiye 11. Gıda Kongresi Ekim, Hatay. C5. YILDIRIM, İ VE TOPUZ O.K Su Ürünleri İşleme Atıklarının Çevreye Etkisi. VII. Ulusal Ekoloji ve Çevre Kongresi, Eylül, Malatya.
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