Yazar "Altan, Can Okan" seçeneğine göre listele

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    A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle - A Detailed Comparative Study
    (Springer, 2024) Altan, Can Okan; Kocatepe, Demet; Corapci, Bengunur; Kostekli, Bayram; Turan, Hulya
    In this study, enzymatic [papain (P), bromelain (B), and A. oryzae-derived fungal protease (FP); enzyme ratios: 0.012 (v/v), 38 degrees C, 50 min] and non-enzymatic [control (C; saline), mineral water (95%)-lemon juice (5%) (ML) (1/2:w/v), 38 degrees C, 50 min)] tenderizing methods on European squid mantle (Loligo vulgaris Lamarck, 1798) were investigated. Scanning electron microscope (SEM) imaging, water holding capacity (WHC), cooking loss (CL), total free amino acids (TFAA), total soluble protein (TSP), hydroxyproline (Hyp), and Fourier-transform infrared spectroscopy (FTIR) analyses were performed on uncooked samples. pH, water activity (aw), color, nutritional changes, amino acids (AA), total volatile basic-nitrogen (TVB-N), Warner-Bratzler shear (WBS), texture profile analysis (TPA), and sensory evaluations were performed on both uncooked and cooked samples. A significant decrease in protein content was observed in group P (12.86%) compared to untreated (U) squid (15.16%). During frying, group P absorbed more cooking oil (8.37%) than the other groups. A higher degree of hydrolysis was observed in the enzymatically tenderized groups than in non-enzymatic groups, and a shift in secondary protein structures in favor of random coils. Hydrolysis was confirmed by Hyp and AA analyses. The total AA content order was found as B < P < FP < C < ML < U. ML and FP groups have relatively higher total bitter and umami AA compositions, especially in uncooked samples. FP and ML groups had more favorable results across all analyses, especially in terms of the sensory results, nutritional values, and TPA results of cooked samples. It is concluded that both methods are very convenient regarding industrial usage.
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    A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs
    (Mdpi, 2025) Altan, Can Okan
    In this study, gravlax, a niche Scandinavian delicacy, was comprehensively investigated by producing it with combinations of two different fish species (tub gurnard (Chelidonichthys lucerna Linnaeus, 1758) and garfish (Belone belone Linnaeus, 1761)) and five herbs (dill (Anethum graveolens Linnaeus, 1753), sage (Salvia officinalis Linnaeus, 1753), mint (Mentha piperita Linnaeus, 1753), sweet (Ocimum basilicum Linnaeus, 1754), and purple basil (Ocimum basilicum var. purpurascens Bentham, 1830)). The nutritional composition, amino acids, color parameters, mineral substances, and heavy metal content, as well as physical characteristics, texture profile analysis, and extensive sensory analyses, were conducted, and the results were thoroughly evaluated using multivariate statistical methods. The influence of using different herbs on nutritional composition was found to be significant in gravlax made from both fish species (p < 0.05). Sensory analyses revealed that panelists identified mint as enhancing aroma and umami sensations, while dill improved overall acceptance. Gravlax with sage exhibited softer textures, but lower general acceptance due to perceived high saltiness. Color analyses revealed that purple basil transferred distinct pigments, causing darkening, whereas sweet basil had a brightening effect. Amino acid analyses revealed higher umami and sweet-tasting amino acids in herb-free gravlax, whereas proteolytic activity appeared to slow down in herb-containing gravlax samples.
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    Black Sea Whiting: Assessment of Potential Health Benefits/Risks and Differences Based on Mineral Concentrations of Meat and Roes
    (2019) Turan, Hülya; Altan, Can Okan; Kocatepe, Demet
    In this study; the human health risks of whiting meat and roes, which are frequently consumed inTurkey were evaluated in terms of minerals and heavy metals. The potential of human health risksaccording to consumption of whiting meats and roes were assessed by estimating of Metal PollutionIndex (MPI), Estimated Weekly Intake (EWI), Target Hazard Quotient (THQ), Total Target HazardQuotient (TTHQ) levels of heavy metals. The Cd, Hg and Pb results found in the roes were lowerthan the acceptable limits identified by Turkish Codex. The results showed that the investigated fishmeat’s Pb levels were higher than the limit values except from in April and May. The highest Cdcontent was 0.22 mg.kg-1 in whiting meat in December while the lowest Cd content was 0.03 mg.kg-1in May. The maximum value of metal pollution indices (MPI) was determined as 0.44 for whitingmeat and 0.66 for roes in March. The THQ values of whiting meat and roes were lower than 1 forsix months. However, the TTHQ values of whiting meat in February and March were higher than 1indicating health risk for the consumer by consuming whiting meat.
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    Comparison between Indian and commercial chamomile essential oils: Chemical compositions, antioxidant activities and preventive effect on oxidation of Asian seabass visceral depot fat oil
    (Elsevier, 2025) Bora, Birinchi; Yin, Tao; Zhang, Bin; Altan, Can Okan; Benjakul, Soottawat
    Antioxidant properties of indigenous Indian (ICO) and commercial (CCO) chamomile essential oils (EOs) and their application in preventing lipid oxidation of fish oil were investigated. Solid-phase micro-extraction gas chromatography-mass spectrometry (SPME-GCMS) revealed dominant compounds to be alpha-bisabolol and chamazulene in ICO, while alpha-farnesene and delta-cadinene in CCO. Both EOs exhibited similar 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) values but ICO showed superior effect in beta-carotene/linoleic system. When applied in Asian seabass visceral depot fat oil (SVDFO), ICO (400 mg/L) significantly reduced peroxide values after 15 days (30 degrees C) and slightly lowered thiobarbituric acid reactive substances and anisidine values. ICO (400 mg/L) showed comparable efficacy in preventing the oxidation of polyunsaturated fatty acids (PUFAs) to 200 mg/L butylated hydroxytoluene (BHT) within 0-12 days. Fourier Transform Infrared (FTIR) analysis confirmed preservation of PUFA double bonds by ICO. Therefore, chamomile EOs, especially ICO, could prevent lipid peroxidation in PUFA-rich oils.
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    Comparison of fatty acids, lipid quality index and amino acid profiles of whiting (Merlangius merlangus euxinus Nordman, 1840) meat and roe during fishing season in Black Sea
    (Natl Univ Food Technologies, 2019) Kocatepe, Demet; Altan, Can Okan; Turan, Hulya
    Introduction. The aim of research is to determine the fatty acid and amino acid composition of the whiting meat and roe caught in different months in Black Sea. Materials and methods. The whiting (Merlangius merlangus euxinus Nordman, 1840) caught from the Sinop region of the Middle Black Sea Region. Sampling were carried out twice a month. And the whiting meat and roe were compared in view of its fatty acid (FA) and amino acid (AA) composition during fishing season in Black Sea. Results and discussion. During the six months, the length and weight of whiting used in the study varied between 14.15-16.60 cm and 24.49-29.68 g, respectively. Minimum length and weight were determined in March. Maximum crude protein values of fish meat and roes was determined in May (18.61g/100g) and in April (16.30g/100g), respectively. SFA's (saturated fatty acids), MUFA's (monounsaturated fatty acids) and PUFA's (polyunsaturated fatty acids) of fish meat and roes had been varied during the season. The minimum and maximum EPA, DHA contents were found as 7.42-10.72, 3.39-22.67g/100g in meat and 0.03- 0.37, 3.79-4.76 g/100g in roe, respectively. The maximum and minimum n3/n6 values were found to be 14.01 in April and 4.47 in March in the fish meat, respectively. Lysine was the highest EA (essential amino acids) in both meat and roe in whole months' write values. The amounts of lysine and glutamic acid in fish meat were higher than in roe write values. The content of glutamic acid in fish meat was found higher than in fish roe during the study write values. The ratio of EA/non-EA were found to be max. 0.9 at March in meat. The fish roe's EA/nonEA ratio were found between 0.7-0.9 in fishing season. It has been found that whiting meat and roe contains high amounts of essential FA and AA. Conclusion. The nutritional quality of fish meat and roe varies seasonally. Otherwise, the umami source aromatic AAs content of fish meat higher than roe.
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    Determination of Shelf Life of Cold Stored Mussels Mytilus galloprovincialis L. 1819
    (Sidas Medya A.S., 2013) Turan, Hülya; Kocatepe, Demet; Altan, Can Okan; Erkoyuncu, Ibrahim
    Shelf life of the mussels Mytilus galloprovincialis L. 1819 collected from the Black Sea Region of Sinop, was investigated under the storage conditions of restaurants. For this purpose, some of the shucked mussels were put in polystyrene plates and wrapped with a stretch film Group A , while the others were placed in water in glass jar Group B and both groups were stored at 4 ± 2°C for 4 days. Initial rates of crude protein, crude fat, crude ash and water contents are %7.50, %1.30, %1.09 and %87.53 and initial values of TVB-N, TBARS, pH and aw are 12.92 mg/100g, 9.42 mg MDA/g, 6.67 and 0.99 of mussels used in the study, respectively. At the end of the storage period, TVB-N, TBARS, pH and aw values were determined 41.38, 37.64 mg/100g, 15.03, 12.86 mg MDA/g in the group A and; 6.40, 6.56; 0.99 and 0.99 in the group B, respectively. In the mussels, 3.94 log cfu/g mesophyll, 3.23 log cfu/g psychrotrophic and 3.80 log cfu/g enterobacteria counts were found initially, and mesophyll, psychrotrophic and enterobacteria logarithmic counts were 7.54-7.45, 6.07-6.17, and 5.88-5.87 at the end of the 4 day storage in Groups A and B, respectively. According to the results, mussels in polystyrene plates wrapped with stretch film can be consumed until end of the 2nd day, while mussels placed in water in glass jar until end of the 3rd day
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    Effect of different thawing methods on the quality of bonito (Sarda sarda, Bloch 1793)
    (Natl Univ Food Technologies, 2015) Turan, Hulya; Kocatepe, Demet; Altan, Can Okan; Goknar, Gizem
    Introduction. In this study, the changes on quality of whole frozen bonito (Sarda sarda) thawed in the refrigerator (at 4 +/- 2 degrees C, 22 hours), in the water (12.1 +/- 0.8 degrees C, 1.5 hours) and in the microwave (160 W, 7 min) were identified. Materials and methods. The quality control of bonito were carried out by the analyses of rational weight loss, TVB-N, TMA-N, TBARs, pH value, water activity (Aw), total mesophilic and total psychrotrophic bacterial amount. Results and discussion. After thawing process, water loss, pH, water activity, TVB-N, TBARs, TMA-N values, total mesophilic and psychrotrophic bacteria counts were found as; 2.01, 1.66 and 2.54%; 5.95, 5.98 and 5.86; 0.98, 0.98 and 0.99; 20.83, 20.35 and 14.87 mg/100g; 0.51, 0.45 and 0.54 mgMDA/kg; 0.89, 0.47 and 0.48 mg/100g; 3.58, 3.47 and 3.35 Log CFU/g; 3.25, 2.86 and 2.84 Log CFU/g, respectively. Significant differences (p>0.05) were not found between rational weight loss (%) and pH values of different thawing methods. The lowest TVB-N value of the bonito was observed in microwave oven with 7 minutes thawing time, the maximum TVB-N value of the fish was determined in refrigerator-thawed group for 22 hours. The analysis showed that the amount of TVB-N increased with increasing thawing duration. Therefore, in terms of time and quality of bonito thawing in microwave oven gives better results than the other methods. Thawing in the microwave gave the best results in terms of TMA-N value. The microbial amounts were found less than 4 Log CFU/g in all samples. Based on these results; less thawing time of microwave thawing and water-thawing method were obtained better quality fish. Conclusion. In this research, effects of thawing methods on pH value and sensory characteristics of bonito were not important statistically (p>0.05) while affect the other quality parameter. Based on the chemical and microbiological analysis results increasing thawing period were negatively affect the quality of fish.
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    Effect of Lemon Oil Nanoemulsion and Heat Treatment on Physical Properties and Lipid Quality Parameters of Fish Meat During Storage
    (Wiley-V C H Verlag Gmbh, 2025) Corapci, Bengunur; Turan, Hulya; Altan, Can Okan; Kostekli, Bayram; Ceylan, Zafer; Kocatepe, Demet
    In this study, raw and steamed fish (SF) (Oncorhynchus mykiss) samples treated with lemon oil nanoemulsion (LON) were examined. Four groups were designated: raw fish (RF), raw fish treated with LON (RFL), SF, and steamed fish treated with LON (SFL). Changes in the physical properties and lipid quality parameters of fish samples were monitored over 30 days of storage at 4 degrees C +/- 2 degrees C following vacuum packing. The dl-limonene compound, a major component of lemon oil, was detected at a concentration of 75.49%. The LON exhibited a zeta size (ZS) of 197.067 nm, a polydispersity index (PDI) of 0.217, and a zeta potential (ZP) of -3.56 mV. Regarding color characteristics, L* whiteness value, -a greenishness, and +b yellowness values of the nanoemulsion showed a decrease by the end of storage. In all sample groups, except for the L* value in the SFL group, a general trend was observed in which L* increased, a* decreased, and b* increased compared to Day 0 at the end of storage. During storage, thiobarbituric acid reactive substance (TBARS) and free fatty acid (FFA) values remained within acceptable limits for consumption across all groups throughout storage. In conclusion, the application of LON without heat treatment had a positive effect on pH levels. Conversely, when applied to heat-treated fish meat, the nanoemulsion improved the L* value, TBARS, FFA, and overall lipid quality parameters, with the exception of polyene index (PI).Practical applications: Essential lemon oil possesses sensory, antioxidant, and antimicrobial properties. From a sensory perspective, the practical use of freshly squeezed lemon juice on fish meat is widely preferred by consumers. Inspired by this culinary practice, the effects of lemon oil nanoemulsion at a nanoscale on certain quality characteristics of both raw and thermally treated fish meat were investigated. In thermally treated fish meat, the lemon oil nanoemulsion positively influenced color parameters, notably enhancing the brightness (L*) value, as well as markedly improving overall lipid quality indicators. Conversely, the thermal treatment itself adversely affected the pH values of fish meat. Considering lipid quality preservation throughout storage, it is recommended that thermal treatment be applied prior to the incorporation of lemon oil nanoemulsion, ensuring optimal results in both shelf-life and product appeal.
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    Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince
    (Sage Publications Ltd, 2016) Kocatepe, Demet; Turan, Hulya; Altan, Can Okan; Keskin, Irfan; Ceylan, Asuman
    This paper reports the effect of different concentrations of CO2/N-2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties of trout mince stored at 3 +/- 1?. The gas mixtures were used as follows; 60%CO2+40%N-2 (B), 75%CO2+25%N-2 (C), 40%CO2+60%N-2 (D). Control samples (A) were packed under atmospheric air. Analyses were carried out on the 1st, 4th, 8th, 12th, 16th, 20th, 24th and 28th days of storage. Among three modified atmosphere gas compositions, the best preservation method and most suitable gas concentration for trout mince were found in group C including 75% CO2. The inconsumable day of trout mince packed with air (control) and MAPs (Modified Atmosphere Packaging) (group B, C, and D) were 12th, 16th, 24th, and 16th days, respectively.
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    Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)
    (Taylor & Francis Inc, 2024) Kocatepe, Demet; Turan, Hulya; Gulgun, Unal Sengor F.; Corapci, Bengunur; Altan, Can Okan; Kostekli, Bayram
    In this study, the effects of different cooking techniques on some physicochemical, color, texture and sensory properties of rainbow trout farmed in net cage systems were investigated. The greatest water loss was found in the deep-fried group and the least water loss in sous vide group. The pH of the groups increased with cooking, but lowest pH was fish cooked sous vide. The highest L* value was determined from the group cooked under pressure of 70KPa (p < 0.05), while the lowest L* value was observed in the deep-fried group (p < 0.05). The maximum hardness (N) was found in the group cooked under pressure of 10KPa (p < 0.05). Pressure cooking techniques in automatic cookers for cooking trout cubes can be said to be one of the most suitable innovative cooking methods when color, textural characteristics and sensory juiciness values are taken into account in meat texture. Implications for gastronomy Fish meat is a valuable food. Suitable for both home and restaurant consumption, delicious, aromatic, healthy, perishable, and suitable for various cooking methods. In addition, it is a product with high sales value. Large rainbow trout (over kilograms) grown in the Black Sea has a high yield of meat and is sold for $13-14 per kg on both the domestic and foreign markets. Although all frying methods are applicable to this fish. This study examined whether the products prepared in new generation auto cooker and sous vide cookers are preferred by the consumers. The main criteria for buying raw fish are firmness to the touch, structure of the eye, redness of the gills, etc. such factors. What is desired in the end product that comes from the the sea to plate is a fish meat that is visually appealing in color and texture and leaves a unique taste and aroma on the palate when consumed. From this point of view, it was found that the color, uniformity and sensory characteristics of large rainbow trout cooked with automatic cookers used in both domestic and industrial kitchens are better.
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    Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at+4 ± 2 °C
    (Springer India, 2025) Corapci, Bengunur; Kocatepe, Demet; Altan, Can Okan; Ceylan, Zafer; Kostekli, Bayram; Turan, Hulya
    The changes in TVB-N (Total Volatile Base Nitrogen) content, sensory and microbiological properties of raw and steamed trout cubes treated with lemon oil nanoemulsion (LON) were examined for 30 days at 4 +/- 2 degrees C and the shelf life was determined. RT (raw trout), RTL (raw trout treated with LON), ST (steamed trout), and STL (steamed trout treated with LON) groups were assigned. Zeta size, polydispersity index and zeta potential values of fabricated nanoemulsion were determined as equal to 197.067 nm, 0.217, and - 3.56 mV, respectively. The numbers of Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Total Yeast and Mold (TYM), Total Coliform Bacteria (TCB), and Total Anaerobic Bacteria (TAB) were significantly decreased in the steam cooking and LON treated groups.The increase in the TVB-N amount was limited in the samples treated with nanoemulsion, and STL samples showed better sensory quality. As a result, nanoemulsification and steam cooking application increased the sensory and microbiological quality of trout and extended its shelf life. [GRAPHICS]
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    Enhancing the Quality of Ready-to-Eat Trout Burger Patties: Investigating the Combination of Modified Atmosphere Packaging and Microbial Transglutaminase Enzyme
    (Wiley, 2024) Altan, Can Okan; Turan, Hulya; Kocatepe, Demet; Keskin, Irfan; Kostekli, Bayram
    In this study, rainbow trout patties (Oncorhynchus mykiss Walbaum, 1792) were treated under a modified atmosphere (MA) (60/40:CO2/N-2) packed with microbial transglutaminase enzyme (MTGase) at varying concentrations (0.5% and 1%) and kept for a full day at 2 degrees C +/- 2 degrees C. Denser and more complex intermolecular cross-linking formations between peptides and gel network structures were observed in the first and last scanning electron microscope images of MTGase-containing groups. MTGase increased the springiness, hardness, shear force, and work-of-shear parameters during the storage period in uncooked and cooked patties compared to the control group. The protein, energy, moisture, and amino acid contents were maintained in the MTGase-containing groups, but using MTGase at higher concentrations was ineffective. Microbiological analyses have shown that MTGase is partially effective on microbial fauna, and the most significant inhibitory effect was determined on total mesophilic aerobic bacteria (TMAB). In all groups, the total amounts of saturated, monosaturated, and polyunsaturated fatty acids remained unchanged on both production and expiration days (p > 0.05). After mixing the burger patty additives into the ground meat, the amounts of sodium, calcium, potassium, and magnesium increased in all groups (p < 0.05); however, a decrease in calcium was observed in the MTGase-containing groups (p < 0.05) compared to the control group. The higher proportion of the MTGase-contained group did not exhibit significant differences compared to the lower proportion of the MTGase-contained group, except for textural characteristics and the TMAB inhibition effect.
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    Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2019) Kocatepe, Demet; Turan, Hulya; Altan, Can Okan; Keskin, Irfan; Ceylan, Asuman; Kostekli, Bayram; Candan, Canan
    This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies (Engraulis encrasicolus L. 1758) stored at 4 +/- 2 degrees C. The anchovies were marinated for twenty-four hours at 4 +/- 2 degrees C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 +/- 2 degrees C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups maintained their freshness during the six month period, and that group E containing garlic oil, had the minimum TVB-N ratio and the lowest total mesophilic bacteria count by the end of the storage period.
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    Innovative versus traditional cooking methods: Impacts on the nutritional profile of large rainbow trout (Oncorhynchus mykiss) cultured in the Black Sea, Türkiye
    (Academic Press Inc Elsevier Science, 2025) Kocatepe, Demet; Sengor, Gulgun Fatma Unal; Turan, Hulya; Corapci, Bengunur; Altan, Can Okan; Kostekli, Bayram
    The nutritional effects of innovative cooking compared to traditional cooking methods on large trout were determined. The groups consisted of large trout cooked by conventional (deep frying, low frying, stir-frying) and innovative (sous-vide, high pressure, and low pressure) methods. Cooking increased total polyunsaturated fatty acid content (up to 46.32 %) and energy value (up to 234.66 kcal/100 g). Total omega-3 fatty acid content increased significantly in cooked samples, particularly in the sous-vide group (2734.55 mg/100 g), where eicosapentaenoic acid +docosahexaenoic acid content also peaked (1775.06 mg/100 g). Among the cooking methods, deep frying resulted in the lowest cholesterol level (233.67 mg/100 g), compared to raw fish (253.77 mg/100 g). Mineral content remained within safe consumption limits across all treatments. Both deep frying and high-pressure cooking enhanced the amino acid profile, increasing the essential to non-essential amino acid ratio to 1.05. Selenium (Se) content also rose notably in the deep-fried group, from 0.25 mg/kg (raw) to 0.35 mg/kg. These results suggest that innovative cooking techniques-particularly sous-vide and highpressure cooking-not only maintain but can enhance the nutritional value of large rainbow trout, especially with respect to omega-3, eicosapentaenoic acid, and docosahexaenoic acid contents, supporting their suitability for health-conscious consumption.
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    Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils
    (Springer India, 2017) Turan, Hulya; Kocatepe, Demet; Keskin, Irfan; Altan, Can Okan; Kostekli, Bayram; Candan, Canan; Ceylan, Asuman
    This study was carried out to evaluate the lipid oxidation and sensory attributes of anchovy marinated with 10% NaCl+4% alcohol vinegar+0.2% citric acid solution and 0.1% different essential oils. Group A Control: only sunflower seed oil, Group B: sunflower seed oil+0.1% rosemary oil, Group C: sunflower seed oil+0.1% coriander oil, Group D: sunflower seed oil+0.1% laurel oil and Group E: sunflower seed oil+0.1% garlic oil. During storage, lipid oxidation as indicated by the 2-thiobarbituric acid reactive substances (TBARs) values of the control group were significantly higher than the other groups containing essential oils. The results showed that the essential oils have retarding effect on lipids oxidation. This effect was the highest in laurel oil during initial 3 months; and it was similar to laurel oil and rosemary oil in the fourth month; in all the essential oil added groups in 6 month. L*(brightness) values were similar for all groups in first fourth months but, at the last 2 months, group using laurel oil was found better. Yellowness (b*) was similar in all groups during the intial 3 months whereas, after that lower values in the groups that used laurel and rosemary oils were detected. The study concluded that marination with 0.1% laurel oil of anchovy can retard lipid oxidation and improve the sensory attributes of the product during refrigerated storage.
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    İyonize radyasyon işlemi uygulanarak dondurulan palamut balığının (Sarda sarda Bloch, 1793) saklama süresinin araştırılması
    (Sinop Üniversitesi, 2014) Altan, Can Okan; Turan, Hülya
    Bu çalışmada, palamut balıkları (Sarda sarda Bloch, 1793) farklı dozlarda ışınlanıp (3 ve 5 kGy) paketlenerek dondurulmuş ve 12 ay süre ile -20±2oC'de depolanmıştır. Depolama süresince ışınlama işleminin balık eti mikrobiyal faunası, fiziksel ve kimyasal değişiklikleri üzerine etkili olduğu belirlenmiştir (p<0.05). Artan ışınlama dozunun (5 kGy) mikrobiyal yüke (mezofil ve psikrofil aerobik bakteri) ve duyusal parametrelere (tekstür ve genel) daha yüksek derecede olumlu etki gösterdiği belirlenmiştir (p<0.05). aw, TMA-N, TVB-N, TBARs ve koku parametrelerinin ışınlanan gruplarda (3 ve 5 kGy) kontrol grubuna göre daha iyi sonuçlar verdiği tespit edilmiştir (p<0.05). Bununla birlikte, farklı dozda ışınlama yapılan gruplar (3 ve 5 kGy) arasında önemli bir fark tespit edilmemiştir (p>0.05). pH ve lezzet parametreleri bakımından ise tüm gruplar benzer sonuçlar vermiştir (p>0.05). Çalışma sonunda, ışınlama işlemi yapılarak (3 ve 5 kGy) dondurulan palamut balıklarının raf ömrünün uzadığı, kontrol grubunun 9. ay sonunda bozulduğu, uygulanan her iki dozun ürünün fiziksel ve kimyasal özelliklerinde benzer etki gösterdiği, duyusal ve mikrobiyal açıdan ise balık üzerinde pek çok yönde daha fazla olumlu etki göstermesi bakımından 5 kGy dozun kullanılmasının daha uygun olacağı saptanmıştır.
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    MARİNASYON İŞLEMİ SIRASINDA HAMSİDE (Engraulis encrasicolus L. 1758) MEYDANA GELEN RENK DEĞİŞİMİNİN VE BAZI KİMYASAL PARAMETRELERİN BELİRLENMESİ
    (2018) Keskin, İrfan; Kocatepe, Demet; Turan, Hülya; Altan, Can Okan; Kstekli, Bayram; Ceylan, Asuman; Candan, Canan
    Çalışmada, marinasyon sürecinde hamsinin renk değişimi ile bazı fiziko-kimyasal parametrelerin tespitiamaçlanmıştır. Donmuş hamsiler, çözdürülmüş, temizlenmiş ve marinasyona hazır hale getirilmiştir.Hamsiler salamurada (%10 tuz, %4 alkol sirkesi ve %0.2 sitrik asit) balık:salamura oranı 1:2 olacak şekilde 24saat süreyle 4±2oC’de marine edilmiştir. Marinasyon esnasında 6 saat ara ile üründe; renk, su aktivitesi (aw),pH, tuz, sirke, çalışmanın başında ve sonunda ise besin kompozisyonu (ham protein, ham yağ, ham kül,nem) analizleri yapılmıştır. Renk analizinde taze balığın başlangıç L*, a*, b* değerleri sırasıyla 37.49, 2.46,2.91 olarak tespit edilmiştir. Marinasyon sonrasında balık eti parlaklığının (L*) ve sarı (+b*) renk değerininarttığı (72.35 ve 5.13), kırmızı (+a*) renk değerinin azaldığı (0.70) belirlenmiştir (P<0.05). Taze balık etindesu aktivitesi (aw), pH, tuz ve sirke değerleri sırasıyla; 0.961, 6.42, 0.27, 0.00 iken, marinasyon sonunda 0.915,3.98, 6.29 ve 1.93 olarak belirlenmiştir (P<0.05). Hamsinin, marinasyon işlemi sonrasında marinat içinistenilen özellikleri taşıdığı ve besin değerini koruduğu tespit edilmiştir.
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    Öğe
    Modifiye atmosfer ile paketlenen alabalık (Oncorhynchus mykiss walbaum, 1792) köftesinde mikrobiyal transglutaminaz enziminin ürün kalitesi üzerine etkisi ve endüstriyel kullanım olanaklarının araştırılması
    (Sinop Üniversitesi, 2020) Altan, Can Okan; Turan, Hülya
    Bu araştırmada, Gökkuşağı alabalığından (Oncorhynchus mykiss Walbaum, 1792) iki farklı oranda mikrobiyal transglutaminaz (MTGaz) enzimi [(A Grubu: %0.5 MTGaz), (B Grubu: %1 MTGaz)] ilave edilerek üretilen köfteler, modifiye atmosfer paketleme (MAP) (60/40:CO2/N2) ile paketlenerek 2±2°C'de 24 gün boyunca depolanmıştır. Farklı konsantrasyonlarda kullanılan MTGaz enziminin köfte üzerindeki etkileri (besin kompozisyonu, fiziksel, kimyasal, mikrobiyolojik, duyusal analizler ve mekanik testler) incelenmiştir. %1 oranında kullanılan (B Grubu) enzimin mikrobiyal fauna üzerinde daha yüksek inhibisyon etkisinin olduğu, hem çiğ hem de pişmiş üründe su ve pişirme kaybını azaltıcı etkide olduğu tespit edilmiştir (p<0.05). Köfte formunda istenilen reolojik özelliklerin de artan enzim konsantrasyonu ile önemli ölçüde iyileştiği tespit edilmiştir (p<0.05). Besin bileşimi, yağ asitleri ve amino asit kompozisyonları ile renk, pH, su aktivitesi (aw) ve tiyobarbütirik asit reaktif maddeleri (TBARs) sonuçları açısından enzim konsantrasyonunun etkisi önemli bulunmamıştır. Duyusal, kimyasal ve mikrobiyolojik analiz sonuçları bakımından alabalık köftelerinin raf ömrü, kontrol grubunda 18 gün, A ve B gruplarında ise 21 gün olarak tespit edilmiştir. Toplam Psikrofil Aerob Bakteri (TPAB), Toplam Uçucu Azotlu Bileşikler (TVB-N) ve duyusal analiz verileri ile oluşturulan TOPSIS (Technique for Order-Preference by Similarity to Ideal Solution) makul çözüme yakınlık ve sıralama tekniğine göre, A grubunun (%0.5 enzim ilaveli) tercih edilebilirlik açısından ilk sırada olduğu brlirlenmiştir. Sonuç olarak, tüketime hazır bu ürününde MTGaz enzimi ve MAP'ın birlikte kullanımı neticesinde gıda güvenliğine uygun olarak maksimum koruma sağlanmıştır.
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    Öğe
    Monitoring physicochemical attributes and nutritional alterations in lakerda during early-stage and intermediate maturation periods: A preliminary research
    (Adem Yavuz SONMEZ, 2025) Altan, Can Okan
    The present study examined several chemical, physical and physicochemical alterations in lakerda made from Atlantic bonito (Sarda sarda Bloch, 1793) through traditional production methods, focusing on the 10th and 20th days (L10 & L20). Within this scope, water activity (aw), salt content of the meat, pH value, color analyses and thiobarbituric acid reactive substances (TBARs) analyses, as well as nutritional composition (protein, moisture, ash, lipid, carbohydrate, energy) analyses were performed. According to the analysis results, as the maturation period progressed, there was an increase in the salt content and TBARs amount of lakerda. Additionally, it was revealed that moisture (%) and aw content showed a decreasing trend with the increase in storage time (p < 0.05). In addition to all these, it was also determined that color parameters showed significant variability during the storage period; particularly, the L* parameter showed a decrease during storage, while increases were observed in a* and b* values (p < 0.05). Furthermore, correlation analyses of the normalized Z-score findings showed that ash and salt changes were positively correlated, whereas ash content was inversely correlated with L*, pH, and aw. It was also determined that TBARs amount showed an inverse correlation with WI while YI showed an inverse correlation with protein ratio. © 2025, Adem Yavuz SONMEZ. All rights reserved.
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    Öğe
    Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage
    (Wiley, 2025) Turan, Hulya; Corapci, Bengunur; Kocatepe, Demet; Altan, Can Okan; Kostekli, Bayram; Koklu, Rukiye
    In this study, marinade was obtained by restructuring with microbial transglutaminase enzyme (MTGase) the remaining trimmed meat from fillet residues and fillet of 1 kg and above Turkish salmon (Oncorhynchus mykiss) reared in net cages in the Black Sea. Marinades (M group: Plain marinade made from fillets, EM group: Marinade obtained by restructuring the trimmed meat with enzymes; MS group: Liquid smoke flavored marinade made from fillets; EMS group: Liquid smoke flavored marinade obtained by restructuring the trimmed meat with enzymes) were stored in a refrigerator at 4 degrees C +/- 2 degrees C for 165 days. The proximate composition, fatty acid composition, and amino acid composition of fresh Turkish salmon meat and marinades were investigated. All the groups of marinade, lower moisture and higher protein, fat, ash, and carbohydrate content were determined on the first day of storage when compared with raw salmon meat. The protein content of marinades obtained from fillets (M, MS) was higher than marinades obtained from trimmed meats reconstituted with MTGase enzyme (EM, EMS) on both the first day and the 165th day of storage, while the fat content was lower (p > 0.05). The fatty acid profile of raw salmon consists of 30.47% saturated fatty acids, 33.12% monounsaturated fatty acids (MUFA), and 36.37% polyunsaturated fatty acids. Glutamic acid and lysine, which were the most abundant amino acids in raw salmon in marinated products obtained from fillets (M and MS groups), were higher than in marinated products obtained by enzyme restructuring (EM, EMS) (p < 0.05). The liquid smoke flavored marinade obtained from fillet, which stands out with its high protein and low-fat ratio, ideal EAA/NEAA and omega3/omega6 values, was determined to be the best group (liquid smoke flavored group obtained from fillet).