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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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    Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2020) Corapci, Bengunur; Guneri, Nilgun
    Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in fresh and rehydrated samples were found insignificant statistically.
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    Correlation Between Texture Profile Analysis and Colour Characteristics of Fish: Case study: Black Sea Large Rainbow Trout and Norwegian Salmon
    (Univ Agricultural Sciences & Veterinary Medicine Cluj-Napoca, 2024) Kocatepe, Demet; Altan, Can O.; Corapci, Bengunur; Keskin, Irfan; Kostekli, Bayram; Turan, Hulya
    In this study the colour and texture characteristics of imported Norwegian salmon (NS) and large rainbow trout of different origins (TF: rainbow trout of French origin; TT: rainbow trout of Turkish origin) were investigated. Two sections were then taken from the dorsal and tail zone of the fish and L*, a*, b*, hue, chroma, lightness index, yellowness index and texture profile analysis (TPA) were determined. The L*, a* and b* values measured in the dorsal zone were higher than those measured in the tail zone in all groups. The hue value of dorsal and tail zones of the Norwegian salmon was lower than that of the large rainbow trout, suggesting that the colour of the fish is redder. The tail zones of the fish were harder than the dorsal zones. The significant correlations between the a* and b* values of the dorsal zone of the TF group (r=0.94, p +/- 0.05) and the NX group (r=0.96, p +/- 0.05). The cohesiveness value of the tail zone of the TT group had a positive strong correlation with gumminess (r=0.99, p +/- 0.05). The correlations found in this study will help the aquaculture industry correlate the colour and texture parameters of salmon and large rainbow trout.
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    DOĞAL RENKLENDİRİCİLER İLE ZENGİNLEŞTİRİLMİŞ ÇİPURA (Sparus aurata L., 1758) BALIĞI ETİNİN DUYUSAL, FİZİKSEL ÖZELLİKLERİ İLE BAZI BESİN KOMPOZİSYONLARININ ARAŞTIRILMASI
    (2025) Corapci, Bengunur; Kalemci, Cansel; Doğru, Burak Burak; Özcan, Berna
    Bu araştırmada doğal renklendiriciler ile zenginleştirilmiş çipura balığı (Sparus aurata Linnaeus, 1758) etinin duyusal, fiziksel özellikleri ile bazı besin kompozisyonlarının belirlenmesi amaçlanmıştır. Kontrol (K), ıspanaklı (I) ve böğürtlenli olmak üzere üç farklı grup oluşturulmuştur. pH değeri böğürtlenli balık toplarında diğer gruplara göre daha düşük tespit edilmiştir. Su aktivitesi değerleri açısından gruplar arasında istatistiksel olarak fark gözlenmemiştir L*, a* ve b* değerleri arasındaki fark tüm gruplarda istatistiksel olarak önemli bulunmuştur (p˂0,05). Besin kompozisyonu değerleri arasındaki farklılık %kül miktarı hariç önemsizdir. Toplam aminoasit miktarı en yüksek grup böğürtlenli balık topları grubu iken, en düşük ise ıspanaklı balık topları grubu olarak bulunmuştur (p˂0,05). Tüm gruplarda en yüksek oranda bulunan mineral maddeler K, Na ve Mg olarak tespit edilmiştir. Görünüş, tekstür ve renk puanları açısından tercih edilen grup ıspanaklı balık topları olurken, koku puanları açısından böğürtlenli balık topları tercih edilmiştir. Sonuç olarak, çipura balığı etine böğürtlen ilave edilmesi toplam amino asit miktarı ile K, Na ve Cr miktarlarını artırırken, koku puanlarını olumlu etkilemiştir. Ispanak ilavesinin duyusal açıdan tüketici tercihlerini olumlu etkilediği söylenebilir.
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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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    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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    Effects of Natural and Artificial Colorants on Hot Smoked Garfish-Belone belone (Linnaeus, 1761)-Stored at 4 ± 1°C
    (Taylor & Francis Inc, 2017) Kaba, Nilgun; Ozer, Ozgul; Corapci, Bengunur
    In this study, the effects of natural and artificial colorants on the shelf life of hot smoked garfish were investigated in terms of its chemical, microbiological, and sensory quality. Turmeric and Sunset Yellow FCF were used as the natural and artificial colorants, respectively. The amount of total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA), counts of total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total yeast and molds increased during the storage (p < 0.05). The results showed that turmeric and Sunset Yellow FCF had a significant effect on pH value and salt content of hot smoked garfish samples during storage (p < 0.05). According to the sensory analysis results, the shelf life of hot smoked garfish stored at 4 +/- 1oC was determined as 17 days.
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    EFFECTS OF TWO DIFFERENT MODIFIED ATMOSPHERE COMPOSITIONS ON DURABILITY OF STEAM-COOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS, WALBAUM, 1792)
    (Wiley, 2014) Kaba, Nilgun; Corapci, Bengunur
    In this study, steamed rainbow trouts (Oncorhynchus mykiss, Walbaum, 1792) were packaged in modified atmosphere and stored at 41C. Trouts were cooked under 100.2C steam heat for 20min in the steam cooker. During packaging, three different gas mixtures as group K packaged with 100% air, group A including 60% CO2-40% N-2 and group B including 60% N-2-40% CO2, were used. Total volatile basic nitrogen, thiobarbituric acid, pH, microbiological (total mesophilic aerobic bacteria, total psychrophilic bacteria, total yeast - mold) and sensory analyses were carried out, and the effect of packaging conditions was investigated on the shelf life of steamed trout. Considering the results of the sensory analysis, the shelf life of steamed trout was determined as 19 days in the control group and 27 days in groups A (60% CO2-40% N-2) and B (60% N-2-40% CO2), respectively. Practical ApplicationHigh demand for processed food nowadays is causing an increase in the number of performed studies related with processed food. While consumers are choosing processed food, they care about them being healthy and nutritious (processed food). In this study, the steaming method, which is indicated among healthiest cooking methods, was used. In addition, we aim to determine the shelf life of trout by using two different modified gas ratios. At the end of the study, it seemed that packaging in modified atmosphere extended the shelf life of steamed trout.
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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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    Nanoteknolojinin Gıdalarda Kullanım Alanları: Su Ürünleri Özelinde İncelemeler
    (2025) Corapci, Bengunur; Tan, Tuğde Nur; Kalemci, Cansel; Abukalloub, Abdallah
    Nanoteknoloji son yıllarda hemen hemen bilimin her alanına büyük bir hızla dahil olmaktadır. Bu alanlardan bir tanesi de gıda bilimi olup, su ürünleri alanında yapılan çalışmalar dikkat çekmektedir. Balık ve diğer su ürünleri sağlıklı beslenmede en önde gelen değerli gıda kaynaklarımızdan biridir. Su ürünlerinin yetiştirilmesinden işlenmesine ve ambalajlanmasından tüketimine kadar olan tüm süreçlerde nanoteknolojik yöntemler kullanılabilmektedir. Su ürünleri yetiştiriciliğinde balık besleme, büyütme ve balık hastalıklarında çeşitli nanopartiküllerin kullanımının olumlu sonuçlar verdiği görülmüştür. Benzer şekilde su ürünlerinin işlenmesi ve ambalajlanması süreçlerinde nanopartikül ilavelerinin su ürünlerinin duyusal, kimyasal ve mikrobiyolojik kalitesini artırdığı ve raf ömrünü uzatmada katkı sağladığı söylenebilir. Bu makale özellikle su ürünleri alanında nanoteknolojik gelişmelere dikkat çekmek, son yıllarda yapılan çalışmaların hangi konular üzerinde yoğunlaştığını belirlemek ve bu konularda bir kaynak oluşturmak amacıyla derlenmiştir.
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    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).
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    Potential Contribution of Farmed Fishes to The Recommended Nutrient Intakes (RNIs): A Case Study of Farmed Atlantic Salmon (S. salar) and Different Origin Large Rainbow Trout (O. mykiss)
    (2024) Kocatepe, Demet; Corapci, Bengunur; Altan, Can Okan; Köstekli, Bayram; Keskın, Irfan; Turan, Hülya
    In this study, different source species such as the large rainbow trout (O. mykiss) and Norwegian salmon (S. salar) were compared in terms of nutritional properties. The groups consisted of large rainbow trout of France-origin (Group A), large rainbow trout of local-origin (Group B) and imported Norwegian salmon (Group N). Group B had the highest crude protein content compared to the others. Group N's crude fat, protein and energy content was lower than that of Groups A and B. In the amino acid profile of the groups, lysine, glutamic acid and aspartic acid were determined at high rates, respectively. Group A's PUFA content was similar to that of Group N. The most important factor that makes Groups A and B superior to N, was the higher EPA+DHA, vitamin A, iron and selenium content. Accordingly, it was determined that the crude protein, crude oil, energy values and lysine, EPA+DHA, vitamin A, and selenium contents of large rainbow trout sampled from fish grown in the Black Sea were higher than Norwegian salmon.
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    QUALITY OF BLACK SCORPIONFISH (Scorpaena porcus, Linnaeus 1758) MEAT COOKED IN DIFFERENT COOKING MATERIALS
    (2021) Corapci, Bengunur
    This study aimed to investigate the effect of different cooking materials on some physical, nutritional, and sensory characteristics of black scorpionfish (Scorpaena porcus) meat. To achieve this aim, scorpion fish fillets were divided into four groups as open-roasted (control), oven bag cooked (Group A), baking paper wrapped (Group B) and aluminum foil wrapped (Group C). All fillets were cooked in an electrical oven. The nutritional and amino acid composition, water activity and color measurements were carried out in all samples including raw fish. Sensorial properties of all cooked samples were also evaluated. On comparing the raw and cooked groups it was found that cooking materials had a considerable effect on the nutritional and amino acid composition. The protein and total amino acid contents of the Control group were higher than that of the other groups due to water loss. It was also determined that the aromatic amino acid content of the control group was higher than the other groups. The cooking losses varied according to the type of cooking material. The method of cooking in the baking paper can be said to be the most preferable method for this fish according to the sensory analysis results.
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    Region-Specific Spoilage Dynamics in Rainbow Trout Fillets: A Dual Approach Integrating Intelligent Label Response and Sensory Evaluation
    (Springer, 2026) Kostekli, Bayram; Erdem, Mehmet Emin; Altan, Can Okan; Corapci, Bengunur; Koklu, Rukiye
    Rainbow trout (Oncorhynchus mykiss) fillets are highly perishable due to microbial and biochemical activity; therefore, reliable non-invasive tools are required for real-time freshness monitoring. This study developed and evaluated intelligent labels derived from purple onion peel anthocyanins (POPAS) to monitor the freshness of rainbow trout fillets stored at 4 +/- 1 degrees C. To assess region-specific spoilage dynamics, fillets were divided into head (H), center (C), and tail (T) sections, packaged with intelligent labels, and stored for 15 days. Label responses, including colorimetric indices such as total color difference (Delta E), redness index (RI), whiteness index (WI), and yellowness index (YI) indices, were monitored in relation to pH, in-package CO2, total volatile basic nitrogen (TVB-N), microbial growth, and sensory quality of both raw and cooked samples. The labels exhibited distinct pH-dependent color transitions: from red (pH 2-3) to pink (pH 4-5), followed by a loss of intensity at pH 6, and finally shifting to green/brownish-green (pH >= 7). Color changes were first visually detectable on day 6 in the T and H groups, corresponding to sensory odor scores falling below the acceptability threshold of 3. By day 12, panelists rejected samples due to odor and chewiness, which coincided with a Delta E > 5 and a label color shift to brownish-green. In-package CO2 increased from 5.3% on day 1 to approximately 30% on day 15, demonstrating a strong correlation with label color change. Furthermore, Delta E was closely associated with TVB-N and pH variations, highlighting region-specific spoilage dynamics. Intelligent labels developed from POPAS provided a sensitive, non-invasive, and consumer-friendly tool for real-time spoilage detection, showing strong predictive alignment with microbial, chemical, and sensory spoilage limits. Overall, the study highlights the potential of these natural, sustainable colorimetric indicators for seafood safety while introducing a novel approach that reveals region-specific spoilage patterns within a single fillet.
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    The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on nutritional composition, fatty acids and TBARS values of marinated sea bream (Sparus aurata L., 1758)
    (Wiley, 2021) Corapci, Bengunur; Kostekli, Bayram; Eyuboglu, Asiye; Kocatepe, Demet
    In this study, different application methods (Spice, Brew, Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and some effects on marinated sea bream were investigated during 180 days of experiment at +4 degrees C. The nutrition composition of the samples, TBARS values, fatty acid values of the oils, and the fatty acid values of the samples on days 0, 15, and 180 were determined. It can be said that the nutritional composition was minimally affected by different application methods. On the last day of storage, TBARS values of the groups were as follows: BS > C>BT > SIO > ST > SS > TIO. No statistically significant difference was observed in the fatty acids results of olive oil, sumac infused oil, and tarragon infused oil obtained by soaking in olive oil (p > .05). TBARS values of all the groups showed strong positive correlation with SFA, MUFA, and PUFA. PUFAs were the predominant fatty acids, followed by MUFAs and SFAs. Practical applications It is important to preserve the quality of oils and fatty acids in the preservation of seafood. It is thought that two antioxidants, sumac and tarragon, can be effective on fatty acids. In this study, different application methods have been tried in marinated sea bream and it has been investigated in which method sumac and tarragon spice provide better preservation on nutritional value and fatty acid composition.
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    The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)
    (Wiley, 2020) Corapci, Bengunur; Kostekli, Bayram; Eyuboglu, Asiye; Kocatepe, Demet
    In this study, different application methods (Spice, Brew, and Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and chemical, sensory, physical, and microbiological quality values of marinated sea bream (Sparus aurata L., 1758) were investigated during 180 days of the experiment at +4 +/- 1 degrees C. TVB-N, pH, water activity, NaCl and acidity values, color measurement, and sensory and microbiological analysis were determined in the samples. All groups were within the limits of consumable in terms of TVB-N values during the storage period. According to the sensory analysis results in the present study, the group that was most liked by the panelists was determined as the spice tarragon (ST) group. Microbiological analysis results show that the antimicrobial effect of the brewing method is lower than other methods and sumac was the more suitable spice for marinated sea bream in terms of microbiological and sensorial analysis results. Practical applications Most consumers have a negative view of synthetic preservatives used in food products. Sumac and tarragon plants are among the spice types that have come to fore both in terms of antioxidants and antimicrobials. In this study, different application methods have been tried in marinated sea bream and it has been investigated in which method sumac and tarragon spice provide better preservation and shelf life.
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    The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensorial and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs
    (2023) Altan, Can Okan; Kocatepe, Demet; Ipar, Mehmet Sedat; Corapci, Bengunur; Köstekli, Bayram; Turan, Hülya
    : In this research, fish balls were produced from Atlantic salmon (Salmo salar Linnaeus, 1758) with the addition of MTGase (0.60%), which is included in the seafood menus of catering companies, hotels, restaurants, and other ready-made food establishments in our country and especially around the world. In order not to risk food safety for such businesses where time and hygiene are very important, nutritional, physical, and sensory analyzes were carried out in fish balls to investigate the adequacy/applicability of the combined effect of short time and low temperature (4±1ºC; 3 hours) for MTGase enzyme activation. After the production and activation processes, the meatballs were baked in the oven at 180 ºC for 20 minutes. While the crude protein and moisture content of MTGase added group (B) was higher than the control (A) group (p<0.05), the energy content of group A was higher than group B (p<0.05). The pH values of groups A and B were determined as 7.40 and 7.32, respectively (p<0.05). It was also revealed that the brightness (L*) value increased with the use of MTGase. MTGase activation of short-term and low temperature combination (3 hours at 4±1ºC) did not show any difference in terms of TPA parameters. In terms of appearance and general acceptability parameters, the scores of group B found higher than group A. In addition to that, odor, texture, spice, onion, and garlic taste variables of group B found more acceptable.
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    The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C
    (Taylor & Francis Inc, 2022) Corapci, Bengunur
    Essential or non-essential-oil-loaded nanoemulsions can be used as an alternative to preserve seafood products. In this study, the effect of rosehip seed oil (RSO) nanoemulsions on some quality characteristics (total volatile basic nitrogen (TVB-N), pH, water activity (a(w)), color) and microbiological quality (total mesophilic aerobic bacteria (TMAB), total psychrophilic bacteria (TPB), total yeast and mold (TYM), Pseudomonas spp. Lactic acid bacteria (LAB), total coliform bacteria (TCB), and Staphylococcus aureus) of sea bass fillets were investigated. Fillets were stored at 4 +/- 1 degrees C for 9 days (11 days for microbiological analysis). Average droplet size of RSO nanoemulsions (RSO25: 25% oil, 75% Tween 80, and RSO50: 50% oil, 50% Tween 80) was 52.36 nm and 92.20 nm, respectively. The lowest TVB-N value was detected in the RSO50 nanoemulsion treatment group with 40.41 mg/100 g, while the highest value was obtained from the control group (49.68 mg/100 g) at the end of the storage. As a result, the microbiological shelf life of the sea bass fillets treated with RSO nanoemulsion was prolonged by 2 days in terms of TMAB values. TPB values of the sea bass fillets in the RSO50 group remained within the limit values for 11 days.
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    THE NEW GASTRONOMIC PRODUCT: DRIED AND VACUUMED RAINBOW TROUT ROE
    (Galati Univ Press, 2021) Turan, Hulya; Corapci, Bengunur; Keskin, Irfan; Kostekli, Bayram; Eyuboglu, Asiye; Altan, Can Okan; Kocatepe, Demet
    In this study, it was aimed to investigate that the effect of drying process on rainbow trout (Oncorhynchus mykiss Walbaum, 1792) roes in terms of the proximate composition, aw, pH, TVB-N, TBARs, microbiological counts and color parameters. Drying was lasted 42 hours including, 18 hours at 30oC and 24 hours at 45oC. The dried fish roes were vacuum-packed (vacuum degree 0.02MPa) and stored at 4oC for 90th days. The crude lipid, crude protein, crude ash and moisture contents of fresh fish roe was 6.67%, 18.51%, 2,67%, and 71.99%, respectively. No change detected in terms of aw value in vacuum packed dried eggs between the first and 90 days (p 0.05). While the pH value of the fresh roe decreased with pretreatments and drying, TVB-N and TBARs value increased. At the end of the storage period, TVB-N value reached to 42.57mgN / 100g. The total mesophilic aerobe bacteria count of dried roes did not exceed the limit value at the end of the storage period. Total anaerobe mesophilic bacteria, Total Coliform, E. coli, H2S producing bacteria (including S. putrefaciens) and Lactic acid bacteria counts of fresh and vacuumed dried roes were below detectable limit values (<0.30 LogCFU/g). In conclusion, it has been determined that vacuum-packed dried rainbow trout roes can be safely consumed for 60 days at +/- 4 degrees C.