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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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    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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    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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    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.