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    Antimicrobial packaging
    (Ege Univ, 2008) Kaba, Nilgun; Duyar, Hunkar Avni
    Antimicrobial packaging is one of the many applications of active packaging. It is the packaging system which can stop or inhibit spoilage and pathogenic microorganisms contaminating foods. Antimicrobial function can be accomplished by adding antimicrobial agents in the packaging system or using antimicrobial polymers that answer conventional packaging requirements. When the packaging system gains antimicrobial activity, the packaging system or material limits or stops microbial growth by extending the lag period and decreasing the growth rate or live counts of microorganisms.
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    Comparative analysis of nutritive composition, fatty acids, amino acids and vitamin contents of wild and cultured gilthead seabream (Spams aurata L. 1758)
    (2009) Kaba, Nilgun; Yucel, Sennan; Baki, Birol
    In this study, nutritional value, fatty acids, vitamin and amino acid contents of cultured and wild gilthead seabream (Sparus aurata L. 1758) were comperatively investigated. Fat and moisture contents of the wild type and cultured fish were 69.810±0.040-68.38±0.020 and 8.7±0.030-l 0.10±0.050%, respectively and the difference was statistically significant (p<0.05). However, difference in protein content of both wild and cultured fish (18.880±0.080 and 19.0±0.050%, respectively) was insignificant (p>0.05). Aspartic asit, threonin, serine, glutamic asit, valine, methionine, isoleucine, leucine, tyrosine, histidine and arginine content were significantly higher (p<0.05) in wild fish, wheras proline, glycine, alanine, phenylalanine and lysine were significantly higher (p<0.05) in cultured fish. Vitamin A content was significantly higher in cultured fish (p>0.05), however, vitamins E and B2 were abundant in wild fish as compare to the cultured fish (p>0.05). Of monounsaturated fatty acids, oleic and palmiteloic acid contents of both cultured and wild gilthead seabreams were insignificant (p>0.05), whereas linoleic acid content was higher in cultured fish (p<0.05). As for the polyunsaturated fatty acids, α-linoleic acid and eicosanoic acid contents were insignificant in both cultured and wild fish. However, Docosaheksaenoic (DHA) ve Eicosapentaenoic (EPA) acid contents were significantly higher in cultured gilthead seabreams (p<0.05). © Medwell Journals, 2009.
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    Comparative Analysis of Nutritive Composition, Fatty Acids, Amino Acids and Vitamin Contents of Wild and Cultured Gilthead Seabream (Sparus aurata L. 1758)
    (Medwell Online, 2009) Kaba, Nilgun; Yucel, Sennan; Baki, Birol
    In this study, nutritional value, fatty acids, vitamin and amino acid contents of cultured and wild gilthead scabream (Sparus aurata L. 1758) were comperatively investigated. Fat and moisture contents of the wild type and cultured fish were 69.810 +/- 0.046-68.38 +/- 0.020 and 8.7 +/- 0.030-10.10 +/- 0.050%, respectively and the difference was statistically significant (p<0.05). However, difference in protein content of both wild and cultured fish (18.880 +/- 0.080 and 19.0 +/- 0.050%, respectively) was insignificant (p>0.05). Aspartic asit, threonin, serine, glutamic asit, valine, methionine, isoleucine, leucine, tyrosine, histidine and arginine content were significantly higher (p<0.05) in wild fish, wheras proline, glycine, alanine, phenylalanine and lysine were significantly higher (p<0.05) in cultured fish. Vitamin A content was significantly higher in cultured fish (p>0.05), however, vitamins E and B, were abundant in wild fish as compare to the cultured fish (p>0.05). Of monounsaturated fatty acids, oleic and palmiteloic acid contents of both cultured and wild gilthead seabreams were insignificant (p>0.05), whereas linoleic acid content was higher in cultured fish (p<0.05). As for the polyunsaturated fatty acids, alpha-linolenic acid and eicosanoic acid contents were insignificant in both cultured and wild fish. However, Docosaheksaenoic (DHA) ve Eicosapentaenoic (EPA) acid contents were significantly higher in cultured gilthead seabreams (p<0.05).
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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.