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Öğe CHEMICAL COMPOSITION AND NUTRITIONAL QUALITY OF SCORPION FISH (SCORPAENA PORCUS, LINNAEUS 1758) MUSCLE(Agricultural Research Communication Centre, 2014) Kaya, Yalcin; Kocatepe, DemetThe scorpion (Scorpaena porcus Linnaeus 1758) fish contained moisture, protein, fat, ash, carbohydrate, 81.76, 15.91, 0.20, 1.57,0.57%, respectively and energy 67.63 kcal/100g. The essential amino acids content of scorpion was approximately 52% of total amino acids. The dominant amino acids were lysine and glutamic acid. The ratio of essential/non-essential amino acids (E/NE) was calculated as 1.08. The fatty acid composition indicated 53.22% saturated (SFA), 35.07% monounsaturated (MUFA) and 1.75% polyunsaturated (PUFA) fatty acids. Predominant SFA, MUFA and PUFA were palmitic acid, oleic acid and arachidonic acid, respectively. The major macro and micro elements were potassium, calcium and iron zinc, respectively.Öğe COMPARISON OF PROTEIN, LIPID AND FATTY ACIDS COMPOSITION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L. 1758) DURING THE COMMERCIAL CATCHING SEASON(Wiley, 2010) Kaya, Yalcin; Turan, HuelyaIn this research were investigated protein, lipid and fatty acids contents of commercially important anchovy (Engraulis encrasicolus) during the catching season. The protein content of anchovy ranged from 17.24 to 16.94%. The lipid content of anchovy was maximum (18.57%) in November and minimum (15.57%) in January The total saturated fatty acids content were determined as 38.62, 35.20 and 33.57% in November, December and January, respectively. Palmitic acid (C-16:0) was found at the highest levels among the saturated fatty acids through all commercial catch season. The monounsaturated fatty acids content ranged from 25.45 to 29.50%. Concerning the monounsaturated fatty acids, oleic acid (C18:1n-9) constituted the larger percentage than others. Docosahexaenoic acid (DHA; C22:6n-3) and eicosapentaenoic acid (EPA; C20:5n-3) contents were determined as average 9.37% and 7.92%, respectively. n-3 Polyunsaturated fatty acids (n-3 PUFAs) of anchovy were higher than n-6 PUFAs. Thrombogenicity and atherogenicity index values were 0.43, 0.40, 0.36 and 1.94, 1.69, 1.52 in November, December and January, respectively. The n-6/n-3 ratio of anchovy was 0.23, 0.20 and 0.17 in November, December and January, respectively. PRACTICAL APPLICATIONS The anchovy is very important a fish for Turkey. Annual per capita fish consumption is around 8 kg in Turkey, which 40% is anchovy. This research provides useful information on the proximate composition of anchovy during the catching season. Results of this research will be reference for the fish processing technology, dieticians and similar academic studies.Öğe Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pate(Taylor & Francis Inc, 2020) Aydin, Cem; Kurt, Unal; Kaya, YalcinThis research investigates the effect of ohmic and conventional heating methods on the nutritional characteristics of hot-smoked fish pate, including proximate composition, total volatile base nitrogen (TVB-N) level, thiobarbituric (TBA) value, pH, and mineral content. The hot-smoked pate samples exposed to different heating methods were examined during storage periods. The technological aspects of the ohmic and conventional heating methods, including process time, energy efficiency, and energy consumption, were also evaluated. TVB-N levels of samples treated by Ohmic heating were considerably higher than those of samples treated by conventional heating at the end of storage. Meanwhile, lower TBA and pH values were detected in ohmic heated fish pate (OH) compared to conventional heated fish pate (CH). These quality parameters were within the permissible limits for all the samples of hot-smoked fish pate. However, ohmic heating had a significant reduction on process time, energy efficiency, and energy consumption compared to conventional heating method. Temperature and electrical conductivity of the hot-smoked fish pate during the ohmic heating was highly correlated (R-2 = 0.999). Ohmic heating, as a volumetric heating technique, promises to be an appropriate alternative to conventional heating for processing hot-smoked fish pate, although further research is required.Öğe Determination of the shelf life of smoked sea bass (Dicentrarchus labrax linaeus, 1758) marinade stored under refrigerated conditions (4 °C)(Natl Univ Food Technologies, 2019) Keskin, Irfan; Kostekli, Bayram; Eyuboglu, Asiye; Kaya, YalcinIntroduction. In this study, two different marinade (plain and smoked) were prepared with seabass and determination of their shelf-life was aimed by investigating the quality according to organoleptic, chemical and microbiological parameters. Material and methods. Fishes supplied from an aquaculture facility were brought to the laboratory under cold storage and filleted after cleaning process. First group (Group A: Plain) was put into the marination solution (Fish: solution ratio was 1:2, 1.68% alcohol vinegar, 6.4% salt and 0.01% citric acid) for 5 days. In second group (Group B: Smoked) fish were smoked and air cooled to the ambient temperature. Cold fish fillets were waited in the marination solution (Fish: solution ratio was 1:2, 1.2% alcohol vinegar, 5.5% salt and 0.01% citric acid) for 2 days. Result and discussion. According to the results in terms of the chemical analyses, while TBA value was determined as 0,26 +/- 0,01 mgMDA/kg in raw material, at the end of the study this value was determined as 4,38 +/- 0,05 mgMDA/kg in Group A (5th month) and 3,05 +/- 0,02 mgMDA/kg in Group B (7th month). According to results in terms of the microbiological analyses, TMAB count was determined as 2,00 +/- 0,04 CFU/g in raw material but total bacteria and yeast-mold count was remained <10 CFU/g during the storage period. Coliform bacteria were not encountered in the study. For the organoleptic analyses 5 experienced panelists evaluated the products according to colour, odour, texture, flavour and general appreciation. Both groups got high scores in the beginning but Group A got low scores in 5th month and Group B had low scores in 7th month from panelists and lost quality. Conclusion. As a result, smoked sea bass marinade was appreciated more than plain sea bass marinade and the shelf life of smoked marinade was detected higher than the plain marinade.Öğe Fatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso, L. 1758)(Taylor & Francis Ltd, 2008) Kaya, Yalcin; Turan, Huelya; Erdem, M. EminChanges in fatty acid and amino acid composition in hot smoked sturgeon (Huso huso, L. 1758) were studied. The sturgeon was smoked for 20 min at 30C, followed by 90 min at 50C and 40 min at 80C. The palmitic acid (C16:0) and stearic acid (C18:0) increased (P0.05) from 17.70% to 27.52% and from 7.49% to 13.63% after smoking, respectively. The oleic acid content in smoked sturgeon decreased from 28.29% to 25.93%, but no change (P0.05) was observed in the total monounsaturated fatty acid composition of fish after smoking. Total polyunsaturated fatty acid, eicosapentaenoic acid and docosahexaenoic acid contents decreased from 21.03% to 4.93%, from 4.65% to 0.49% and from 12.41% to 0.51% in sturgeon after smoking, respectively. The total n-3 and n-6 contents and the n-3/n-6 ratio of raw and smoked sturgeon were 17.48-1.35, 3.54-3.58 and 4.94-0.38, respectively. The atherogenic index and index of thrombogenicity values of raw and smoked sturgeon were determined as 1.01-0.31 and 1.93-1.24, respectively. The smoking process caused an increase (P0.05) in aspartic acidisoleucinemethioninehidoksil-l-prolinevaline, and a decrease (P0.05) in glutamic acidserinethreonineleucinetyrosinehistidinelysineproline. However, the changes in alanine, glycine and phenylalanine were insignificant (P0.05).Öğe Infection of Kudoa anatolica (Cnidaria: Myxozoa): Impact on the Nutritional Composition of Atherina hepsetus (Atherinidae) Flesh(Taylor & Francis Inc, 2023) Ozer, Ahmet; Kaya, Yalcin; Okkay, Sevilay; Kocatepe, DemetMediterranean sand smelt Atherina hepsetus, whose flesh was infected by Kudoa anatolica, was investigated for its impacts on the nutritional composition of host fish. Based on the infection densities of K. anatolica, fish were grouped to have uninfected control (A), slightly (B), moderately (C), and highly infected (D). While there were no significant changes in the crude protein (CP), crude lipid (CL), and energy contents (p > .05), significant changes were determined in the total amino acid content between groups (p < .05). The present study proved changes in the proximate, fatty acid, and amino acid composition in flesh and the negative impacts of a Kudoa species.Öğe Microbiological investigation of wild, cultivated mussels (Mytilus galloprovincialis L. 1819) and stuffed mussels in Sinop-Turkey(Natl Univ Food Technologies, 2016) Kocatepe, Demet; Taskaya, Gokay; Turan, Hulya; Kaya, YalcinIntroduction. To purpose of study - to investigate the microbiological properties of wild and cultivated mussels and stuffed mussels sold by restaurants and street vendor in August and September. Materials and methods. In total 68 mussel (Mytilus galloprovincialis L. 1819) and stuffed mussel samples were investigated by using total aerobic mesophilic bacteria, total Coliform bacteria, Escherichia coli and Vibrio spp. were performed by standard procedures. The sampling was carried out aseptically for the microbiological analysis. All of the microbiological analyses were conducted in triplicate. Results and discussion. The initial total aerobic mesophilic bacteria, total Coliform bacteria, E. coli counts of wild and cultivated mussels in August were 4.04 Log CFU/g and 3.55 Log CFU/g, 3.69 Log CFU/g and 3.09 Log CFU/g, 0.59 Log CFU/g and 0.39 Log CFU/g respectively. Total bacteria, total coliform and Vibrio spp. numbers of wild mussels were higher than cultivated mussels (p<0.05). Vibrio spp. were not found associated with cultivated mussels. The number of total aerobic mesophilic bacteria, total Coliform bacteria and E. coli in stuffed mussels sold by street vendors were determined higher than that found associated with stuffed mussels sold in restaurant (p<0.05) in August. In September, E. coli were not detected in stuffed mussels sold by restaurants, and street vendor. No stuffed mussel samples exceeded an acceptable limit value (6 Log CFU/g) for aerobic plate count in the months of August and September. In stuffed mussels Vibrio spp. were found except for stuffed mussels sold by street vendor in September. The stuffed mussels were made from wild mussels and the aerobic mesophilic bacteria, total Coliform bacteria and E.coli numbers of them were more than wild mussel. Conclusion. E. coli were not found in stuffed mussels sold in restaurant in both two months, whereas Vibrio spp. were detected in twenty seven of total forty eight stuffed mussel samples collected from street vendors and restaurant.Öğe Mineral Matter Content and Heavy Metal Contamination of Anchovy (Engraulis encrasicolus Linnaeus 1758) captured from different seas(Kahramanmaras Sutcu Imam Univ Rektorlugu, 2021) Erdem, Mehmet Emin; Kostekli, Bayram; Keskin, Irfan; Kocatepe, Demet; Kaya, YalcinObjective of this study was to determine the mineral and heavy metal contents of anchovy caught from 3 different regions, namely the Black Sea (Sinop-Samsun coast), Sea of Marmara (Istanbul coast) and the Aegean Sea (Izmir coast). Mineral material and heavy metal contamination levels in anchovy were determined by inductively coupled plasma emission spectroscopy (ICP-MS). The average Na, Mg, K, Ca, Mn, Fe, Cu, Zn, Hg and Pb content of the anchovies caught from the Aegean Sea, Sea of Marmara and the Black Sea respectively; 911.04, 975.24, 1181.87; 403.85, 420.45, 509.44; 265.55, 3534.09, 4274.65; 1056.81, 978.26, 1265.,53; 0.,57, 1.39, 1.55; 13.062, 10.29, 17.93; 0.88, 0.77, 1.31; 20.03, 15.79, 30.72; 0.63, 0.16, 0.14 and <0.00, 0.03, 0.10 mg kg-1. Overall, Zn, Fe, As, Rb, and Cd content of the fish caught from different seas were different from each other (p<0.05). When the heavy metal data obtained were analyzed in general, it was determined that the anchovy caught from the Aegean Sea were not objectionable in terms of health, except for the Hg content.Öğe Monthly Differentiation in Meat Yield, Chemical and Amino Acid Composition of Wild and Cultured Brown Trout (Salmo Trutta Forma Fario Linneaus, 1758)(Central Fisheries Research Inst, 2014) Kaya, Yalcin; Erdem, M. Emin; Turan, HulyaIn this research, the differences between wild and cultured brown trout (Salmo trutta forma fario Linneaus, 1758) were determined by investigating meat yield, chemical quality and amino acid composition of wild and cultured trout in the East Black Sea region between January and December. The mean meat yield of 67.59% +/- 0.48 in wild trout was significantly higher than that of 64.46% +/- 0.73 in cultured trout (P<0.05). The mean crude protein, crude lipid, moisture contents and crude ash were 17.36% +/- 0.037-16.66% +/- 0.37, 2.71% +/- 0.21-3.62% +/- 0.224, 78.10% +/- 0.239-77.43% +/- 0.387, 1.16% +/- 0.03-1.21% +/- 0.029 in wild and cultured trout, respectively. The mean crude lipid in cultured trout was significantly higher from the wild trout (P<0.05). The mean protein amount is similar for both fish groups. Mean carbohydrate content in the wild trout was found to be 0.54 +/- 0.12 (g/100 g) and cultured trout carbohydrate was found to be 0.57 +/- 0.12 (g/100 g) (P<0.05). Maximum value at Total amino acid (TAA) was reach on cultured fish at Jun (17880 mg/100 g), wild trout was reach (18755 mg/100 g) at April. Total essential amino acid (TEAA) value was demonstrate significant variation (P<0.05). Results showed that, cultivated and wild brown trout fillets are well-balanced food source in terms of E/NE ratios in all seasons.Öğe Proximate Chemical Composition of Whiting (Merlangius merlangus euxinus Nordmann, 1840) Roe(Taylor & Francis Inc, 2012) Kocatepe, Demet; Turan, Hulya; Kaya, Yalcin; Erden, Rabiya; Erdogdu, FulyaThis research investigated the proximate chemical composition of whiting roe from October to April. The highest water content (83.99%) was found in March, while the lowest (72.40%) was found in December. The highest protein (14.54%) and lipid contents (9.71%) were found in December, while the lowest protein content (7.35%) was found in January and the lowest lipid content (0.38%) in April. Crude ash content of whiting roe changed from 0.86 to 1.49%. The highest (154 kcal/100 g) and lowest energy values (64 kcal/100 g) were determined in December and April, respectively. Whiting roe can be used as a source of valuable nutrients for human nutrition.Öğe Proximate Composition, Cholesterol, and Fatty Acid Content of Brown Shrimp (Crangon crangon L. 1758) from Sinop Region, Black Sea(Taylor & Francis Inc, 2011) Turan, Hulya; Kaya, Yalcin; Erdem, M. EminProximate composition, cholesterol, and fatty acid content of brown shrimp (Crangon crangon L. 1758) harvested from the Sinop region of the Black Sea in Turkey was determined. Crude protein, lipid, moisture, and ash contents were 18.47 +/- 0.09 g/100 g, 0.95 +/- 0.05 g/100 g, 79.21 +/- 0.01 g/100 g, and 1.39 +/- 0.01 g/100 g, respectively. Cholesterol content was 173.56 +/- 0.24 mg/100 g. Fatty acid composition was 33.04% saturated (SFAs), 22.17% monounsaturated (MUFAs), and 29% polyunsaturated (PUFAs). Among the SFAs, palmitic acid (C16:0) was predominant at 20.69% of the total fatty acid composition. Oleic acid (C18:1) was the predominant MUFA (14.25%), and the highest PUFAs were eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3), contributing 41% and 32% to the total PUFA content of the lipids, respectively. Thrombogenicity (TI) and atherogenicity (AI) index values were 0.31 and 1.34, respectively. The highest essential amino acids were leucine, lysine, valine, and isoleucine; while the highest levels of non-essential amino acids were aspartic acid, glutamic acid, glycine, and alanine, respectively.Öğe Seasonal changes in the yield and gel properties of agar extracted from Gelidium latifolium (Rhodophyta)(Springer, 2019) Ogretmen, Ozen Yusuf; Kaya, YalcinGelidium latifolium collected monthly at Sinop Peninsula (Black Sea, Turkey) was studied during a 1-year period. Physical and gelling properties of agar extracted from G. latifolium were investigated. Results showed that agar yield was not significantly affected by seasons and ranged from 32.79 +/- 0.78 to 39.26 +/- 0.37%. Quality parameters such as pH, total ash, acid-insoluble ash, and moisture complied with the international standards and acceptance criteria established for agar. High melting temperature (93.86 +/- 0.27 degrees C) and gelling temperature (47.46 +/- 0.20 degrees C) were obtained in autumn. A relatively high viscosity, gel strength was obtained in autumn and during the second half of the year. Lowest acid-insoluble ash (0.012 +/- 0.002%) and moisture (9.276 +/- 0.20%) were obtained in winter, autumn, and spring, respectively. Using G. latifolium from the Sinop Peninsula, good quality of agar with a gel strength ranging from 206.83 +/- 5.36 to 591.85 +/- 2.42 g cm(-2) was obtained, indicating its potential for commercial exploitation. The highest hysteresis temperature was obtained during summer with a maximum in June (48.63 +/- 0.18 degrees C) and a minimum in autumn (46.20 +/- 0.09 degrees C). Results of this study indicate that the best quality agar was obtained during the second period of the year and in autumn. FTIR analysis of agar extracted from G. latifolium showed a fairly constant spectrum that were recorded to contain high gel strengths and low sulfate residues. We conclude that the extracted agar is of good quality agar and may have the potential for commercial agar production.Öğe Seasonal comparison of wild and farmed brown trout (Salmo trutta forma fario L., 1758): crude lipid, gonadosomatic index and fatty acids(Taylor & Francis Ltd, 2009) Kaya, Yalcin; Erdem, Mehmet EminBrown trout is one of the most preferred wild freshwater fish species in the east Black Sea region (Turkey) due to its nutritional value and palatable aroma as well as being popular for sport fishing. In this research, seasonal variations in the crude lipid, gonadosomatic index and fatty acid composition of wild and farmed brown trout were investigated. The spawning period of wild and farmed brown trout appears to be from August to October and from October to January, respectively. The mean crude lipid content in farmed brown trout (3.62%) was significantly higher (P <= 0.05) than that of wild brown trout (2.80%). Significant seasonal differences (P <= 0.05) in crude lipid content were observed in both fish. The percentage of total saturated fatty acids was similar (P >= 0.05) in both fish. Total polyunsaturated fatty acids were higher (P <= 0.05) in the wild brown trout compared with the farmed brown trout, while its total monounsaturated fatty acids content was lower (P <= 0.05). The muscle lipids of wild fish contained significantly (P <= 0.05) higher percentages of C16: 1n-7, C17: 1n-7, C18: 3n-3, C20: 2n-6, C20: 4n-6, C20: 5n-3 and C22: 2n-6 fatty acids and contained lower percentages of C14: 0, C18: 1n-9, C18: 2n-6, C20: 1n-9, C24: 1n-9 and C22: 6n-3 fatty acids than farmed fish. The total amounts of n-3 fatty acids in wild fish were higher than in farmed fish, but total amounts of n-6 fatty acids in farmed fish were higher than in wild fish. The n3/n6 proportion in wild fish was higher than that of farmed fish.Öğe The Effect of Frying - the Chemical, Microbiological, and Acrylamide Composition of Mussels as a Street Food(Taylor & Francis Inc, 2019) Kocatepe, Demet; Keskin, Irfan; Kaya, YalcinThe effects of frying methods and covering processes on the proximate composition, fatty acid profile, amino acid profile, cholesterol, acrylamide, and microbiological content of fried mussel (Mytilus galloprovincialis 1819) were investigated in the present study. The group of mussels that were purchased for study was divided into six groups (control - unprocessed mussel meat; Group A - covered mussels fried in deep fat; Group B - mussel fried in low fat; Group C - uncoated mussel meat fried in deep fat; Group D - uncoated mussel fried in low fat; and Group E - mussel served in restaurants). It was determined that the mussel frying methods can affect the nutritional composition and cause changes in the amino acid, fatty acid, and cholesterol content.Öğe THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGE(Wiley, 2008) Turan, Huelya; Soenmez, Guelsah; Celik, M. Yesim; Yalcin, Metin; Kaya, YalcinIn this study, effects of boiling and hot smoking on proximate composition and shelf life of mussels stored at 4 +/- 1C were investigated. Dry matter, crude protein, crude fat and crude ash levels were determined as 13.94, 10.30, 1.14 and 0.95% in fresh mussels 20.75, 13.83, 2.11, 0.77% after boiling and 39.57, 22.22, 10.04%, 6.02% after hot smoking, respectively. Trimethylamine nitrogen values in fresh, boiled and hot smoked mussels were determined as 1.13, 1.01 and 1.07 mg/100 g, respectively, and increased to 24.35 mg/100 g at 18th day of the storage period. pH value in hot smoked mussels ranged between 4.85 and 4.51 during the chilled storage. According to the results, mussels smoked by hot smoking and stored at refrigerator temperature (4 +/- 1C) for 12 days can be consumed.
