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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 DETERMINATION OF QUALITY CHANGES OF HOT SMOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM 1792) FILLETS KEPT IN THE DEEP FREEZE FOR DIFFERENT STORAGE TIME PERIODS(Parlar Scientific Publications (P S P), 2019) Kostekli, Bayram; Keskin, Irfan; Erdem, Mehmet EminIn this study, the aim was to detect sensory, chemical and microbiological properties of hot smoked rainbow trout, after stored at deep freeze for 6 and 12 months. The quality control of hot smoked rainbow trout under refrigerator condition were carried out by the analyses of, TVB-N, TBARs, pH value, total mesophilic aerobic bacteria count (TMAB), total psychotropic aerobic (TPAB) bacterial count, total coliform (TC) and total mold-yeast (TM-Y) count. The total volatile basic nitrogen (TVB-N) values of the hot smoked K, A and B groups exceeded the limit values on the 14th, 9th and 3rd days and the TBARs values on the 16th, 13th and 7th days respectively. According to the results of microbiological analysis, while Total Psychrophilic Aerobic Bacteria (TPAB) counts not exceed the limit value, Total Mesophilic Aerobic Bacteria (TMAB) counts in K, A and B groups exceed the limit values at 21th, 14th and 10th days and total yeast-mold counts exceeded the limit values at 21th, 16th and 11th days respectively. Coliform bacteria were not found. According to the results of sensory evaluation, the shelf life of hot smoked K, A and B groups stored at 4 +/- 1 degrees C was 15, 12, 5 days respectively.Öğe Determination of Quality Changes on Anchovy (Engraulis encrasicolus L., 1758) Dried with Natural and Mechanical Methods and Packaged in Various Forms(Kahramanmaras Sutcu Imam Univ Rektorlugu, 2021) Yavuz, Fatih; Erdem, Mehmet; Kostekli, Bayram; Keskin, Irfan; Eyuboglu, AsiyeIn study, anchovies were dried with natural and mechanical methods and were packaged by stretch and vacuum methods. In order to determine the quality changes and shelf-life of the fish that were stored in refrigerator (4 +/- 1 degrees C); chemical, microbiologic and sensorial analysis were performed. Due to the drying of fish meat, a sudden increase was observed in TBA and TVB-N analysis and it was determined that this increase continues throughout the shelf life of all groups. Due to the very low water activity, the number of microorganisms remained below the detectable limit (10 CFU g) throughout the study. When the microbiologic data was examined, coliform bacteria were not found throughout the research. According to the sensory analysis, the shelf life of anchovy fish was determined as 2.5 months by drying naturally and the shelf life of the anchovy fish was extended 2 months through mechanical drying. In the present study, it was detected that vacuum packaging cause hydration over time and some spoiling in their texture.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 Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince(Sage Publications Ltd, 2016) Kocatepe, Demet; Turan, Hulya; Altan, Can Okan; Keskin, Irfan; Ceylan, AsumanThis paper reports the effect of different concentrations of CO2/N-2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties of trout mince stored at 3 +/- 1?. The gas mixtures were used as follows; 60%CO2+40%N-2 (B), 75%CO2+25%N-2 (C), 40%CO2+60%N-2 (D). Control samples (A) were packed under atmospheric air. Analyses were carried out on the 1st, 4th, 8th, 12th, 16th, 20th, 24th and 28th days of storage. Among three modified atmosphere gas compositions, the best preservation method and most suitable gas concentration for trout mince were found in group C including 75% CO2. The inconsumable day of trout mince packed with air (control) and MAPs (Modified Atmosphere Packaging) (group B, C, and D) were 12th, 16th, 24th, and 16th days, respectively.Öğe Enhancing the Quality of Ready-to-Eat Trout Burger Patties: Investigating the Combination of Modified Atmosphere Packaging and Microbial Transglutaminase Enzyme(Wiley, 2024) Altan, Can Okan; Turan, Hulya; Kocatepe, Demet; Keskin, Irfan; Kostekli, BayramIn this study, rainbow trout patties (Oncorhynchus mykiss Walbaum, 1792) were treated under a modified atmosphere (MA) (60/40:CO2/N-2) packed with microbial transglutaminase enzyme (MTGase) at varying concentrations (0.5% and 1%) and kept for a full day at 2 degrees C +/- 2 degrees C. Denser and more complex intermolecular cross-linking formations between peptides and gel network structures were observed in the first and last scanning electron microscope images of MTGase-containing groups. MTGase increased the springiness, hardness, shear force, and work-of-shear parameters during the storage period in uncooked and cooked patties compared to the control group. The protein, energy, moisture, and amino acid contents were maintained in the MTGase-containing groups, but using MTGase at higher concentrations was ineffective. Microbiological analyses have shown that MTGase is partially effective on microbial fauna, and the most significant inhibitory effect was determined on total mesophilic aerobic bacteria (TMAB). In all groups, the total amounts of saturated, monosaturated, and polyunsaturated fatty acids remained unchanged on both production and expiration days (p > 0.05). After mixing the burger patty additives into the ground meat, the amounts of sodium, calcium, potassium, and magnesium increased in all groups (p < 0.05); however, a decrease in calcium was observed in the MTGase-containing groups (p < 0.05) compared to the control group. The higher proportion of the MTGase-contained group did not exhibit significant differences compared to the lower proportion of the MTGase-contained group, except for textural characteristics and the TMAB inhibition effect.Öğe Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage(Soc Brasileira Ciencia Tecnologia Alimentos, 2019) Kocatepe, Demet; Turan, Hulya; Altan, Can Okan; Keskin, Irfan; Ceylan, Asuman; Kostekli, Bayram; Candan, CananThis study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies (Engraulis encrasicolus L. 1758) stored at 4 +/- 2 degrees C. The anchovies were marinated for twenty-four hours at 4 +/- 2 degrees C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 +/- 2 degrees C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups maintained their freshness during the six month period, and that group E containing garlic oil, had the minimum TVB-N ratio and the lowest total mesophilic bacteria count by the end of the storage period.Öğe Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils(Springer India, 2017) Turan, Hulya; Kocatepe, Demet; Keskin, Irfan; Altan, Can Okan; Kostekli, Bayram; Candan, Canan; Ceylan, AsumanThis study was carried out to evaluate the lipid oxidation and sensory attributes of anchovy marinated with 10% NaCl+4% alcohol vinegar+0.2% citric acid solution and 0.1% different essential oils. Group A Control: only sunflower seed oil, Group B: sunflower seed oil+0.1% rosemary oil, Group C: sunflower seed oil+0.1% coriander oil, Group D: sunflower seed oil+0.1% laurel oil and Group E: sunflower seed oil+0.1% garlic oil. During storage, lipid oxidation as indicated by the 2-thiobarbituric acid reactive substances (TBARs) values of the control group were significantly higher than the other groups containing essential oils. The results showed that the essential oils have retarding effect on lipids oxidation. This effect was the highest in laurel oil during initial 3 months; and it was similar to laurel oil and rosemary oil in the fourth month; in all the essential oil added groups in 6 month. L*(brightness) values were similar for all groups in first fourth months but, at the last 2 months, group using laurel oil was found better. Yellowness (b*) was similar in all groups during the intial 3 months whereas, after that lower values in the groups that used laurel and rosemary oils were detected. The study concluded that marination with 0.1% laurel oil of anchovy can retard lipid oxidation and improve the sensory attributes of the product during refrigerated storage.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 Orta Karadeniz Bölgesinde Satilan Türk Somonu ile Atlantik Somonunun Besin Içerigi ve Yag Asidi Kompozisyonu Yönünden Karsilastirilmasi(Et ve Süt Kurumu, 2022) Keskin, Irfan; Köstekli, Bayram; Erdem, Mehmet EminToplumun balik tüketimi konusunda bilinçlendirilmesinde hem reklam faaliyetleri hem de yetistiricilik önemli bir yere sahiptir. Isletmeler daha kaliteli ve saglikli balik üretiminde kendilerini gelistirmis ve dünya pazarinda söz sahibi olmuslardir. Atlantik somonu; besin degeri ve yüksek omega-3 yag asitleri içerigi ile bilinmektedir. Fakat Son yillarda Türkiye'de su ürünleri yetistiriciliginin gelismesiyle birlikte, yetistirilen büyük alabaliklarin (Türk somonu) nihai ürünleri, Atlantik somonunun besin kompozisyon degerlerine ulasmis hatta bazi degerler açisindan daha iyi sonuçlar elde edilmistir. Bu çalismada, Orta Karadeniz bölgesinde yetistirilen Türk somonu ve ayni anda marketlerden satilan alinan Atlantik somonu kullanilmistir. Türk somonu ve Atlantik somonunun besin kompozisyonu ve yag asidi kompozisyonu karsilastirilarak aralarindaki farklarin ortaya çikarilmasi amaçlanmistir.Ulasilan Sonuçlara göre; Türk somonu ve Atlantik somon baliginda % ham protein ve % ham yag miktari sirasiyla %19,04, %20,34 ve %6,30, %8,57 olarak belirlenmistir. Türkiye somonunda toplam omega-3 yag asitleri %12,96 iken Atlantik somonunda %11,46 olarak tespit edilmistir. Türk somonunun omega-3/omega-6 orani 0,54 iken Atlantik somonunun degeri 0.48’dir. Ayrica Türk somonunun hem toplam PUFA hem de EPA+DHA degeri açisindan Atlantik somonuna göre daha yüksek degere sahip oldugu belirlenmistir.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 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.
