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    A traditional food: 'fish baked in a salt crust'
    (Univ Putra Malaysia Press, 2015) Kaba, N.; Corapci, B.; Eryasar, k
    'Fish in a salt crust' is a traditional fish product that is produced from covering with mixture including rocksalt, egg whites and water of fish like grouper, sea bass, porgy and common sea bass in a baking tray. Following that, the ` fish in a salt crust' is baked. Using a hammer or wooden spoon, strike crust is cracked and the fish is served. In the present study, it was aimed to inform about preparation steps of rainbow trout (Oncorhynchus mykiss) baked in a salt crust. Additionally, proximate composition, energy value and salt content of the fish baked in a salt crust were investigated. Moisture, crude protein, crude lipid, crude ash, carbohydrate, energy and salt values of raw material and the baked fish in a salt crust were determined as 70.33-62.45%, 20.66-24.36%, 2.65-10.23%, 0.81-1.64%, 5.56-1.42 g/100 g, 128.69-194.81 kcal/100 g and 0.01-0.06%, respectively. The salt and carbohydrate values were not found to be significantly different (p>0.05), however the other values were significantly different (p< 0.05). (c) All Rights Reserved
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    DETERMINATION OF SHELF LIFE OF FISH BALL MARINATED AFTER FRYING PROCESS
    (Codon Publications, 2014) Kaba, N.; Corapci, B.; Eryasar, K.; Yucel, S.; Yesilayer, N.
    The shelf life of fish ball marinated after frying process was investigated in the present study. The fish ball was stored at +/- 4 degrees C. Total Volatile Basic Nitrogen (TVB-N), Thiobarbituric Acid Reactive Substances (TBAR), Trimethyl-Amine Nitrogen (TMA-N) and pH values of fish balls were 13.66 mg/100 g, 5.68 mg MA/kg, 5.63 mg/100 g and 3.42 at the end of the storage period (on day 150), respectively. The microbiological analysis results did not exceed the limit values. According to sensory evaluation results, the shelf life of balls was determined to be 135 days at +/- 4 degrees C.
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    Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs' quality
    (Hellenic Veterinary Medical Soc, 2023) Corapci, B.; Altan, C. O.; Kostekli, B.; Kocatepe, D.; Turan, H.
    In this study, MTGase was added to rainbow trout meatballs in two groups (A and B) at two distinct concentrations (0.5%, 0.8%) in comparison to the control group without enzyme. The samples were stored at-18 +/- 1 degrees C. 210 days were spent testing the trout meatballs' chemical (TVB-N, TBARs), physical (pH, water activity, color, tex-ture, and cooking loss), microbiological (TMAB, TPAB, TYM, TCB, TAB, E. coli, and S. aureus), and sensory quali-ties. During frozen storage, the TVB-N and TBARs readings stayed within the permissible range. The control group's pH and cooking loss values were different from those of Groups A and B. In general, the water activity values stayed constant. MTGase was added, and this had an impact on the L* and a* values. The fish meatballs' sensory qualities and texture characteristics also improved. Except for the TCB values, none of the groups' limit values were surpassed during the frozen storage.
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    Preliminary investigation of the nutritional composition of two commercial fish species: Rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar)
    (Hellenic Veterinary Medical Soc, 2022) Kocatepe, D.; Turan, H.; Kostekli, B.; Altan, C. O.; Corapci, B.
    In this study, it was aimed to compare of nutritional composition, cholesterol, transfatty acids, fatty acids, lipid quality index, vitamins (A, B9, B2, B12, D3), selenium (Se), and iron (Fe) contents between farmed Atlantic salmon and rainbow trout. Crude protein, crude fat, carbohydrate, and energy values of Atlantic salmon were slightly higher than rainbow trout while crude ash and moisture values were higher in rainbow trout (p<0.05). The cholesterol content of samples in rainbow trout and Atlantic salmon were found as 77.37 +/- 1.07 mg 100g-1and 99.45 +/- 2.72 mg 100g1, respectively (p<0.05). Trans fatty acids of both species were found as<0.3 g 100g-1..SFA value of rainbow trout was found higher than the Atlantic salmon, on the other hand, the.MUFA values were found higher in the Atlantic salmon (p<0.05). However, the.PUFA values were found similar for both fish species (p>0.05). In general, the results show that rainbow trout contains two times more EPA+DHA amount than Atlantic salmon. While vitamin A has been found higher in rainbow trout, other vitamins (B9, B2, B12, D3) have been higher in Atlantic salmon (p<0.05). Additionally, iron (Fe) and selenium (Se) contents in rainbow trout has been significantly higher than Atlantic salmon (p<0.05).