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    Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage
    (Wiley, 2025) Turan, Hulya; Corapci, Bengunur; Kocatepe, Demet; Altan, Can Okan; Kostekli, Bayram; Koklu, Rukiye
    In this study, marinade was obtained by restructuring with microbial transglutaminase enzyme (MTGase) the remaining trimmed meat from fillet residues and fillet of 1 kg and above Turkish salmon (Oncorhynchus mykiss) reared in net cages in the Black Sea. Marinades (M group: Plain marinade made from fillets, EM group: Marinade obtained by restructuring the trimmed meat with enzymes; MS group: Liquid smoke flavored marinade made from fillets; EMS group: Liquid smoke flavored marinade obtained by restructuring the trimmed meat with enzymes) were stored in a refrigerator at 4 degrees C +/- 2 degrees C for 165 days. The proximate composition, fatty acid composition, and amino acid composition of fresh Turkish salmon meat and marinades were investigated. All the groups of marinade, lower moisture and higher protein, fat, ash, and carbohydrate content were determined on the first day of storage when compared with raw salmon meat. The protein content of marinades obtained from fillets (M, MS) was higher than marinades obtained from trimmed meats reconstituted with MTGase enzyme (EM, EMS) on both the first day and the 165th day of storage, while the fat content was lower (p > 0.05). The fatty acid profile of raw salmon consists of 30.47% saturated fatty acids, 33.12% monounsaturated fatty acids (MUFA), and 36.37% polyunsaturated fatty acids. Glutamic acid and lysine, which were the most abundant amino acids in raw salmon in marinated products obtained from fillets (M and MS groups), were higher than in marinated products obtained by enzyme restructuring (EM, EMS) (p < 0.05). The liquid smoke flavored marinade obtained from fillet, which stands out with its high protein and low-fat ratio, ideal EAA/NEAA and omega3/omega6 values, was determined to be the best group (liquid smoke flavored group obtained from fillet).
  • [ X ]
    Öğe
    Region-Specific Spoilage Dynamics in Rainbow Trout Fillets: A Dual Approach Integrating Intelligent Label Response and Sensory Evaluation
    (Springer, 2026) Kostekli, Bayram; Erdem, Mehmet Emin; Altan, Can Okan; Corapci, Bengunur; Koklu, Rukiye
    Rainbow trout (Oncorhynchus mykiss) fillets are highly perishable due to microbial and biochemical activity; therefore, reliable non-invasive tools are required for real-time freshness monitoring. This study developed and evaluated intelligent labels derived from purple onion peel anthocyanins (POPAS) to monitor the freshness of rainbow trout fillets stored at 4 +/- 1 degrees C. To assess region-specific spoilage dynamics, fillets were divided into head (H), center (C), and tail (T) sections, packaged with intelligent labels, and stored for 15 days. Label responses, including colorimetric indices such as total color difference (Delta E), redness index (RI), whiteness index (WI), and yellowness index (YI) indices, were monitored in relation to pH, in-package CO2, total volatile basic nitrogen (TVB-N), microbial growth, and sensory quality of both raw and cooked samples. The labels exhibited distinct pH-dependent color transitions: from red (pH 2-3) to pink (pH 4-5), followed by a loss of intensity at pH 6, and finally shifting to green/brownish-green (pH >= 7). Color changes were first visually detectable on day 6 in the T and H groups, corresponding to sensory odor scores falling below the acceptability threshold of 3. By day 12, panelists rejected samples due to odor and chewiness, which coincided with a Delta E > 5 and a label color shift to brownish-green. In-package CO2 increased from 5.3% on day 1 to approximately 30% on day 15, demonstrating a strong correlation with label color change. Furthermore, Delta E was closely associated with TVB-N and pH variations, highlighting region-specific spoilage dynamics. Intelligent labels developed from POPAS provided a sensitive, non-invasive, and consumer-friendly tool for real-time spoilage detection, showing strong predictive alignment with microbial, chemical, and sensory spoilage limits. Overall, the study highlights the potential of these natural, sustainable colorimetric indicators for seafood safety while introducing a novel approach that reveals region-specific spoilage patterns within a single fillet.