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Öğe 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, HulyaIn 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.Öğe 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, NilgunFreeze 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.Öğe 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, HulyaIn 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.Öğe 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, BayramIn 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.Öğe 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, BengunurIn 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.Öğe EFFECTS OF TWO DIFFERENT MODIFIED ATMOSPHERE COMPOSITIONS ON DURABILITY OF STEAM-COOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS, WALBAUM, 1792)(Wiley, 2014) Kaba, Nilgun; Corapci, BengunurIn 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.Öğe 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, HülyaIn 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.Öğe QUALITY OF BLACK SCORPIONFISH (Scorpaena porcus, Linnaeus 1758) MEAT COOKED IN DIFFERENT COOKING MATERIALS(2021) Corapci, BengunurThis 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.Öğe 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, DemetIn 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.Öğe 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, DemetIn 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.Öğe 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.Öğe 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, BengunurEssential 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.Öğe 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, DemetIn 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.Öğe The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum)(Elsevier, 2022) Altan, Can Okan; Kostekli, Bayram; Corapci, Bengunur; Ipar, Mehmet Sedat; Kocatepe, Demet; Turan, HulyaAlthough Atlantic bonito (Sarda sarda Bloch, 1793) has a short fishing season compared to other common commercial species, it is stand out with its favourable aspects such as nutrient-rich lipid/protein composition, high-ratio meat yield and specific taste. Bonito fish are commonly consumed fresh, but also it can be preserved with dry salting or brine methods to produce traditional salted bonito (lakerda). However, gravlax is a high valued gastronomic product which is made from salmon with dill (Anethum graveolens) in principle, hereby gravlax curing method that can be applied to different fish species and aromatic herbs. The aim of the study was to determine the characteristics such as consumers' taste preferences, nutritional composition, colour and texture of bonito gravlax made with dill and garden cress (Lepidium sativum).& nbsp;The usage of dill or garden cress did not affect the crude protein values (p > 0.05). The moisture loss of group A (with dill) was higher than group B (with garden cress) (p < 0.05). The colour results proved that using garden cress instead of dill in bonito gravlax reduces the reddishness whereas increase the yellowish colour. delta E (total colour difference indicates) was determined that the using of garden cress was more effective on the colour change of raw fish. Also, usage of the herbs in gravlax processing were affected these parameters and it may cause to change on fish texture. According to sensory analysis made by panellists showed that the aroma and salty taste of the two groups were found to be different. On the other hand, the general acceptability results of the groups were found to be similar.
