Yazar "Kocatepe, Demet" seçeneğine göre listele

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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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    Black Sea Whiting: Assessment of Potential Health Benefits/Risks and Differences Based on Mineral Concentrations of Meat and Roes
    (2019) Turan, Hülya; Altan, Can Okan; Kocatepe, Demet
    In this study; the human health risks of whiting meat and roes, which are frequently consumed inTurkey were evaluated in terms of minerals and heavy metals. The potential of human health risksaccording to consumption of whiting meats and roes were assessed by estimating of Metal PollutionIndex (MPI), Estimated Weekly Intake (EWI), Target Hazard Quotient (THQ), Total Target HazardQuotient (TTHQ) levels of heavy metals. The Cd, Hg and Pb results found in the roes were lowerthan the acceptable limits identified by Turkish Codex. The results showed that the investigated fishmeat’s Pb levels were higher than the limit values except from in April and May. The highest Cdcontent was 0.22 mg.kg-1 in whiting meat in December while the lowest Cd content was 0.03 mg.kg-1in May. The maximum value of metal pollution indices (MPI) was determined as 0.44 for whitingmeat and 0.66 for roes in March. The THQ values of whiting meat and roes were lower than 1 forsix months. However, the TTHQ values of whiting meat in February and March were higher than 1indicating health risk for the consumer by consuming whiting meat.
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    CHANGES IN PROXIMATE COMPOSITION OF SPRAT (SPRATTUS SPRATTUSPHALERICUS, RISSO 1826) FISHMEAL STORED AT DIFFERENT TEMPERATURES
    (Agricultural Research Communication Centre, 2013) Kocatepe, Demet; Cetiner, Bulent
    In this research, the changes on proximate composition of sprat fishmeal stored at different temperature during 180 days were investigated. The initial crude protein, crude lipid, crude ash and water contents of fishmeal were; 71.32%, 7.76%, 11.19% and 7.10%, respectively. During the storage period, protein content of fishmeal stored at 20 +/- 4 degrees C generally decreased, in contrast, it increased in the fishmeal stored at 3 +/- 1.2 degrees C. In this study, nutritional quality of sprat fishmeal stored in cold found to be higher than the other during the storage period.
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    Characterization of the physicochemical, sensory and microbiological properties of bonito gravlax during storage
    (Elsevier, 2023) Vurat, Melike; Kocatepe, Demet
    The aim of the study was to obtain a new product from bonito using the gravlax process. After the gravlax process, the product was packed in stretch (group A) and vacuum (group B) and stored at +4o C for 24 days and analyzes were carried out. The crude protein, crude lipid crude ash, moisture and carbohydrate content of raw bonito were 23.10, 19.54, 1.19, 55.77 and 0.39 g/100g, respectively. The salt and acid content of gravlax was 2.86 and 0.58%. The crude protein and crude fat content of gravlax was found to be similar to that of raw bonito (p> .05). During the storage period, the total counts of mesophilic anaerobic bacteria and E. coli of both groups were determined to be < 0.30 LogCFU/g. Taking into account the sensory evaluation of the general acceptability and microbiological analysis of the study, the shelf life of the groups; it can be specified as the 15th day for Group A as the 21st day for Group B.
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    CHEMICAL COMPOSITION AND NUTRITIONAL QUALITY OF SCORPION FISH (SCORPAENA PORCUS, LINNAEUS 1758) MUSCLE
    (Agricultural Research Communication Centre, 2014) Kaya, Yalcin; Kocatepe, Demet
    The 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.
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    Chemical composition of cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) muscle
    (Vup Food Research Inst, Bratislava, 2012) Kocatepe, Demet; Turan, Hulya
    The contents of the constituents in cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) were 69.3% moisture, 18.6% protein, 10.7% fat, 1.3% ash, 0.1% saccharides and 715 kJ.kg(-1) energy. Main amino acids were aspartic acid and glutamic acid. High contents of essential amino acids, lysine and leucine, were detected. The fatty acid composition was 24.2% saturated (SFA), 41.0.% monounsaturated (MUFA) and 33.2% polyunsaturated fatty acids (PUFA). Palmitic acid was the primary saturated fatty acid, contributing approximately by 64% to the total SFA content. Major PUFA were linoleic acid (LA.), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The cholesterol content of sea bass was 42 mg.kg(-1). Ascorbic acid and niacin contents were higher than other water-soluble vitamins. The major macro- and microelements were K, P, Ca and Zn, Mn, respectively. As, Hg, Cd and Pb contents were far below the amount of the maximum allowable levels.
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    Comparison of fatty acids and some mineral matter profiles of wild and farmed snails, Cornu aspersum Muller, 1774
    (Taylor & Francis Ltd, 2019) Celik, Meryem Yesim; Duman, Mehmet Bedrettin; Sariipek, Merve; Goren, Gulsen Uzun; Ozturk, Dilara Kaya; Kocatepe, Demet; Karayucel, Sedat
    The fatty acid and mineral matter compositions of the visceral mass and pedal mass of wild and farmed Cornu aspersum were compared. The relative fatty acid amounts of the visceral and pedal masses of wild and farmed snails are: polyunsaturated fatty acid (PUFA) > saturated fatty acid (SFA) > monounsaturated fatty acid (MUFA), PUFA>SFA>MUFA, MUFA>PUFA>SFA and PUFA>MUFA>SFA, respectively. Wild snails had a higher concentration of iron and zinc than farmed snails. Selenium was 2.82 times higher in the pedal mass of farmed snails than the pedal mass of wild snails. Ca:P ratios in the visceral mass of wild snails, visceral mass and pedal mass of farmed snails were 1.76:1, 1.12:1 and 3.87:1 respectively. Both wild and farmed snails have high contents of oleic, linoleic, eicosapentaenoic and docosahexaenoic fatty acids and are a good source of minerals. Careful attention should be paid, however, as to which diet will be used during farming because the composition of fatty acid in the snail is affected by diet.
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    Comparison of fatty acids, lipid quality index and amino acid profiles of whiting (Merlangius merlangus euxinus Nordman, 1840) meat and roe during fishing season in Black Sea
    (Natl Univ Food Technologies, 2019) Kocatepe, Demet; Altan, Can Okan; Turan, Hulya
    Introduction. The aim of research is to determine the fatty acid and amino acid composition of the whiting meat and roe caught in different months in Black Sea. Materials and methods. The whiting (Merlangius merlangus euxinus Nordman, 1840) caught from the Sinop region of the Middle Black Sea Region. Sampling were carried out twice a month. And the whiting meat and roe were compared in view of its fatty acid (FA) and amino acid (AA) composition during fishing season in Black Sea. Results and discussion. During the six months, the length and weight of whiting used in the study varied between 14.15-16.60 cm and 24.49-29.68 g, respectively. Minimum length and weight were determined in March. Maximum crude protein values of fish meat and roes was determined in May (18.61g/100g) and in April (16.30g/100g), respectively. SFA's (saturated fatty acids), MUFA's (monounsaturated fatty acids) and PUFA's (polyunsaturated fatty acids) of fish meat and roes had been varied during the season. The minimum and maximum EPA, DHA contents were found as 7.42-10.72, 3.39-22.67g/100g in meat and 0.03- 0.37, 3.79-4.76 g/100g in roe, respectively. The maximum and minimum n3/n6 values were found to be 14.01 in April and 4.47 in March in the fish meat, respectively. Lysine was the highest EA (essential amino acids) in both meat and roe in whole months' write values. The amounts of lysine and glutamic acid in fish meat were higher than in roe write values. The content of glutamic acid in fish meat was found higher than in fish roe during the study write values. The ratio of EA/non-EA were found to be max. 0.9 at March in meat. The fish roe's EA/nonEA ratio were found between 0.7-0.9 in fishing season. It has been found that whiting meat and roe contains high amounts of essential FA and AA. Conclusion. The nutritional quality of fish meat and roe varies seasonally. Otherwise, the umami source aromatic AAs content of fish meat higher than roe.
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    Comparison of Proximate and Amino Acid Composition between Farmed and Wild Land Snails (Cornu aspersum Muller, 1774)
    (Taylor & Francis Inc, 2020) Celik, Meryem Yesim; Duman, Mehmet Bedrettin; Sariipek, Merve; Goren, Gulsen Uzun; Ozturk, Dilara Kaya; Kocatepe, Demet; Karayucel, Sedat
    The proximate and amino acid compositions of the visceral mass and pedal mass of wild and farmed land snail Cornu aspersum were compared. The lipid in all body parts of farmed snail was significantly higher than all body parts of wild snail. The ash content of wild snail pedal mass was higher than all body parts of farmed snails. The dominant amino acid was glutamic acid (Glu), while the highest values of essential amino acids were leucine (Leu) and arginine (Arg) in all body parts of all snails. Sulfur amino acid was the lowest value in C. aspersum, which indicated that methionine (Met) and cysteine (Cys) could have been the first limiting amino acids. The study results showed that the protein efficiency rate (PER) of C. aspersum is close to PER of egg, which indicates a high protein quality and high biological value of land snails. The study also demonstrated that the experimental diet had good acceptability and well-balanced essential amino acid content, meaning that the farmed snails could have almost the same protein characterization as wild snails. Thus, all body parts of both wild and farmed C. aspersum have high protein quality.
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    Consumer perceptions of food safety of fried mussel: multiple correspondence analysis
    (2020) Kocatepe, Demet; Alkan, Bilal Baris; Keskın, Irfan; Kaya, Yalçın
    The conscious society has begun to be more selective about food and the interest in traditionalfood has increased. Ready to eat foods are sold even on traditional food streets and food safety hasbeen questioned. In the scope of the study, food safety of the fried mussel consumed is investigated. This study aims to evaluate food safety perceptions of fried mussel consumers through asurvey conducted in Sinop which is a province of Turkey. Data were collected through a face-toface survey and 234 respondents joined our research. Multiple correspondence analysis methodswere selected to find out the food safety perception of customers.As a result of research, it was determined that of respondents under the age of 30 don’t haveknowledge about food safety, but respondents over the age of 30 have knowledge about foodsafety. Also, the respondents in the 45+ age group think that fried mussel is healthy, while the 30-44 age group clearly think that they are not healthy. Overall respondents have different views ofdifferent sea products consumption, sales locations, hygienic conditions, and food safety
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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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    Determination of Shelf Life of Cold Stored Mussels Mytilus galloprovincialis L. 1819
    (Sidas Medya A.S., 2013) Turan, Hülya; Kocatepe, Demet; Altan, Can Okan; Erkoyuncu, Ibrahim
    Shelf life of the mussels Mytilus galloprovincialis L. 1819 collected from the Black Sea Region of Sinop, was investigated under the storage conditions of restaurants. For this purpose, some of the shucked mussels were put in polystyrene plates and wrapped with a stretch film Group A , while the others were placed in water in glass jar Group B and both groups were stored at 4 ± 2°C for 4 days. Initial rates of crude protein, crude fat, crude ash and water contents are %7.50, %1.30, %1.09 and %87.53 and initial values of TVB-N, TBARS, pH and aw are 12.92 mg/100g, 9.42 mg MDA/g, 6.67 and 0.99 of mussels used in the study, respectively. At the end of the storage period, TVB-N, TBARS, pH and aw values were determined 41.38, 37.64 mg/100g, 15.03, 12.86 mg MDA/g in the group A and; 6.40, 6.56; 0.99 and 0.99 in the group B, respectively. In the mussels, 3.94 log cfu/g mesophyll, 3.23 log cfu/g psychrotrophic and 3.80 log cfu/g enterobacteria counts were found initially, and mesophyll, psychrotrophic and enterobacteria logarithmic counts were 7.54-7.45, 6.07-6.17, and 5.88-5.87 at the end of the 4 day storage in Groups A and B, respectively. According to the results, mussels in polystyrene plates wrapped with stretch film can be consumed until end of the 2nd day, while mussels placed in water in glass jar until end of the 3rd day
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    Different MAP Conditions to Improve the Shelf Life of Sea Bass
    (Korean Society Food Science & Technology-Kosfost, 2013) Turan, Hulya; Kocatepe, Demet
    Shelf life of cultured sea bass packaged in air, vacuum, and gas mixture packages stored for 40 days at 2.90+/-0.02 degrees C was compared. The gas mixtures used contained CO2, O-2, and N-2 at difference percentages (M1: 75% CO2/25% N-2; M2: 60% CO2/40% N-2; M3: 30% 02/30% CO2/40% N-2). Sensory and physical parameters, chemical changes, and microbiological counts were monitored during storage. Storage with a gas mix including 75 and 60% CO2 was more effective than vacuum processing and packaging with a gas mix that included oxygen. Vacuum was the most effective method for preventing lipid oxidation. The optimum method for sea bass in view of all analysis results was modified atmosphere packaging (MAP) and the most suitable gas mix ratio was 75% CO2/25% N-2. The best days for consumption of sea bass packaged with air, MAP (M1, M2, and M3), and vacuum were 4th, 28th, 28th, 1 6th, and 20th days, respectively.
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    Effect of different thawing methods on the quality of bonito (Sarda sarda, Bloch 1793)
    (Natl Univ Food Technologies, 2015) Turan, Hulya; Kocatepe, Demet; Altan, Can Okan; Goknar, Gizem
    Introduction. In this study, the changes on quality of whole frozen bonito (Sarda sarda) thawed in the refrigerator (at 4 +/- 2 degrees C, 22 hours), in the water (12.1 +/- 0.8 degrees C, 1.5 hours) and in the microwave (160 W, 7 min) were identified. Materials and methods. The quality control of bonito were carried out by the analyses of rational weight loss, TVB-N, TMA-N, TBARs, pH value, water activity (Aw), total mesophilic and total psychrotrophic bacterial amount. Results and discussion. After thawing process, water loss, pH, water activity, TVB-N, TBARs, TMA-N values, total mesophilic and psychrotrophic bacteria counts were found as; 2.01, 1.66 and 2.54%; 5.95, 5.98 and 5.86; 0.98, 0.98 and 0.99; 20.83, 20.35 and 14.87 mg/100g; 0.51, 0.45 and 0.54 mgMDA/kg; 0.89, 0.47 and 0.48 mg/100g; 3.58, 3.47 and 3.35 Log CFU/g; 3.25, 2.86 and 2.84 Log CFU/g, respectively. Significant differences (p>0.05) were not found between rational weight loss (%) and pH values of different thawing methods. The lowest TVB-N value of the bonito was observed in microwave oven with 7 minutes thawing time, the maximum TVB-N value of the fish was determined in refrigerator-thawed group for 22 hours. The analysis showed that the amount of TVB-N increased with increasing thawing duration. Therefore, in terms of time and quality of bonito thawing in microwave oven gives better results than the other methods. Thawing in the microwave gave the best results in terms of TMA-N value. The microbial amounts were found less than 4 Log CFU/g in all samples. Based on these results; less thawing time of microwave thawing and water-thawing method were obtained better quality fish. Conclusion. In this research, effects of thawing methods on pH value and sensory characteristics of bonito were not important statistically (p>0.05) while affect the other quality parameter. Based on the chemical and microbiological analysis results increasing thawing period were negatively affect the quality of fish.
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    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, Asuman
    This 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.
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    Effects of cooking methods on the proximate composition of black sea anchovy (Engraulis encrasicolus, Linnaeus 1758)
    (2011) Kocatepe, Demet; Turan, Hülya; Taşkaya, Gökay; Kaya, Yalçin; Erden, Rabiya; Erdoğdu, Fulya
    Çalışmada farklı pişirme yöntemlerinin (ızgara, fırında pişirme, kızartma, mikrodalgada pişirme) hamsinin (Engraulis encrasicolus, Linnaeus 1758) besin kompozisyonu üzerine etkisi araştırılmıştır. Çiğ balığın ortalama su, yağ, protein, kül, karbonhidrat içeriği ve kalori değeri sırasıyla; %62.85, %10.64, %22.71, %1.48, %2.31 ve 195.88 kcal’dir. Çiğ ve pişmiş balıklar karşılaştırıldığında pişirme yöntemlerinin balık eti besin kompozisyonu üzerine önemli derecede etkili olduğu saptanmıştır. En yüksek su kaybı kızartılan hamside bulunmuştur (%49.55). Izgarada, fırında, yağda ve mikrodalgada pişirilmiş hamsilerin ortalama protein ve yağ içerikleri sırasıyla; %25.55, %17.51; %22.58, %20.54; %24.44, %23.30; %22.63 ve %22.34’tür. Sağlıklı beslenme için en iyi pişirme metodu olarak, en yüksek protein ve en düşük yağ ve enerji içeriğine sahip olan ızgara önerilebilir.
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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 TRADITIONAL COOKING METHODS ON THE FATTY ACID COMPOSITION OF BONITO (SARDA SARDA, BLOCH 1793)
    (Agricultural Research Communication Centre, 2014) Turan, Hulya; Kocatepe, Demet
    The effects of traditional cooking methods (pan-frying with corn flour, 'cooking in oven bag, grilling in oven and barbecuing on charcoal fire) on fatty acid composition of bonito were examined. The amount of total saturated fatty acid (SFA)significantly decreased in fried fish. The monounsaturated fatty acid (MUFA) content in all groups significantly decreased.The polyunsaturated fatty acid (PUFA) content in fried fish was higher than other groups. But, the lowesto mega-3 and the highest omega-6 content were determined in fried fish.The 20:5n3 (EPA) fatty acid wasfound different in all groups and the highest EPA contents were found in oven bag and barbecued groups, respectively. The 22:6n3 (DHA) fatty acids contents significantly decreased in fried fish while significantly increased in other groups.The lowestn-3/n-6ratio was found in the method of frying, while the highest rates werefound in barbecue.Barbecuing on charcoal fire, cooking in oven bag and grilling in oven were found as the best cooking methods for healthy eating,respectively.
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    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, Bayram
    In 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.
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    Farklı Balıkçı Tezgahlarının Mikrobiyolojik Yönden İncelenmesi
    (Biyoloji Bilimleri Araştırma Dergisi, 2011) Kocatepe, Demet; Taşkaya, Gökay; Kaya, Yalçın; Turan, Hülya; Erkoyuncu, İbrahim
    Çalışmada; Sinop’ta satışa sunulan mezgit balıklarının sergilendiği tezgâhlardan sabah ve akşam örnek alınmıştır. Örneklemede üç farklı balıkçı tezgâhı kullanılmıştır. Bunlardan bir tanesi mermer (A Grubu), diğer iki tanesi ise paslanmaz çelikten yapılmıştır. Paslanmaz çelik tezgâhlardan biri en alt köşelerinde iki su çıkışlı ve bölmeler arası su geçişli (B Grubu), diğerinin ise her bölmesi ayrı su çıkışlıdır (C Grubu). Grupların sabah ve akşam toplam mezofil aerob bakteri (TMAB), toplam maya-küf (TM-K), Koliform bakteri, Eshericia coli, Staphylacoccus aureus değişimleri ve tezgâh yapısı ile ilişkileri incelenmiştir. Sabah yapılan analiz sonuçlarına göre hiçbir tezgâhta E. coli ve S. aureus saptanmamıştır. A ve C grubunda Koliform bakteri tespit edilmemiştir. TM-K’nin en az bulunduğu (p<0.05) grup C grubudur. TMAB’ye C grubunda rastlanmazken, A grubunda B grubuna göre önemli derecede daha az (p<0.05) bulunmuştur. Akşam alınan örneklerde hiçbir tezgâhta S. aureus saptanmamıştır. C grubunda E. coli ve Koliform bulunmazken, diğer iki grup E. coli bakımından benzer (p>0.05), Koliform yükü bakımından ise B grubu daha yoğun bulunmuştur (p<0.05). TM-K ve mezofil bakteri yükü bakımından C grubunun en iyi durumda olduğu gözlenmiştir. Sabah ve akşam alınan örnekler karşılaştırıldığında; gün sonunda A grubunun TMAB, Koliform ve E. coli sayılarında önemli derecede artış (p<0.05) olurken, TM-K sayısı bakımından dikkate değer bir artış (p>0.05) saptanmamıştır. B grubunda TM-K, Koliform ve E.coli sayılarının önemli derecede (p<0.05) arttığı, TMAB sayısının ise değişmediği (p>0.05) söylenebilir. C grubunda gün sonunda TMAB ve TM-K sayılarında önemli derecede artış (p<0.05) olmuştur. Araştırma sonuçlarına göre, mikrobiyolojik açıdan en hijyenik tezgâh tipinin her bölmesi su çıkışlı olan paslanmaz çelik (C Grubu) olduğu söylenebilir.