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Öğe 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, HulyaIn 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.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 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, BayramIn 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.Öğe EFFECTS OF MULTIPLE FREEZING-THAWING CYCLES IN DIFFERENT CONDITION ON QUALITY CHANGES OF ATLANTIC BONITO (SARDA SARDA, BLOCH 1793)(Parlar Scientific Publications (P S P), 2018) Guneri, Nilgun; Kostekli, BayramIn this study, the aim was to detect quality changes under different conditions with regard to multiple frozen-thawed gutted and whole Atlantic bonito (Sarda sarda, Bloch 1793). The Atlantic bonito (gutted and whole) were frozen at -30 +/- 2 degrees C and were thawed 4 times at room temperature (21 +/- 2 degrees C, 4 hours) and 4 times under tap water (15 +/- 2 degrees C, 3 hours) at 15-day intervals. The quality assessment of the Atlantic bonito was done using sensory quality, chemical [total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), pH] and microbiological analyses [total mesophilic aerobic bacteria (TMAB)]. According to the sensory analysis results, the best score was given to the gutted Atlantic bonitos, thawed under tap water, after the final thawing process.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 Site properties for snail farming: the role of environmental factors and soil profiles in Cornu aspersum mineral content(Springer, 2024) Celik, Meryem Yesim; Culha, Saniye Turk; Duman, Mehmet Bedrettin; Altan, Can Okan; Goren, Gulsen Uzun; Kostekli, BayramThe research aims to emphasize the importance of site selection in snail farming by examining how differences in environmental variables and regional characteristics influence the mineral content of Cornu aspersum snails. This is achieved through a comparative analysis of the mineral contents in their muscle tissue and shells, including calcium, potassium, phosphorus, magnesium, sodium, ash, and dry matter, across two locations in the Black Sea region: Fatsa (F) and Sinop (S). The study found that snails allocate resources based on available calcium to strengthen their shells for survival. Snails in Fatsa, with high sodium intake, may be unhealthy and suffer from dehydration, and the quality of their meat appears poor due to unfavorable calcium-to-phosphorus and sodium-to-potassium ratios. In Sinop, higher calcium and inorganic content in shells provided hardness, while high calcium in meat caused toughness. These findings underscore the significance of understanding and managing soil profiles for sustainable snail farming, thereby informing site selection and optimizing conditions for growth and nutritional quality.Öğe The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on nutritional composition, fatty acids and TBARS values of marinated sea bream (Sparus aurata L., 1758)(Wiley, 2021) Corapci, Bengunur; Kostekli, Bayram; Eyuboglu, Asiye; Kocatepe, DemetIn this study, different application methods (Spice, Brew, Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and some effects on marinated sea bream were investigated during 180 days of experiment at +4 degrees C. The nutrition composition of the samples, TBARS values, fatty acid values of the oils, and the fatty acid values of the samples on days 0, 15, and 180 were determined. It can be said that the nutritional composition was minimally affected by different application methods. On the last day of storage, TBARS values of the groups were as follows: BS > C>BT > SIO > ST > SS > TIO. No statistically significant difference was observed in the fatty acids results of olive oil, sumac infused oil, and tarragon infused oil obtained by soaking in olive oil (p > .05). TBARS values of all the groups showed strong positive correlation with SFA, MUFA, and PUFA. PUFAs were the predominant fatty acids, followed by MUFAs and SFAs. Practical applications It is important to preserve the quality of oils and fatty acids in the preservation of seafood. It is thought that two antioxidants, sumac and tarragon, can be effective on fatty acids. In this study, different application methods have been tried in marinated sea bream and it has been investigated in which method sumac and tarragon spice provide better preservation on nutritional value and fatty acid composition.Öğe The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)(Wiley, 2020) Corapci, Bengunur; Kostekli, Bayram; Eyuboglu, Asiye; Kocatepe, DemetIn this study, different application methods (Spice, Brew, and Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and chemical, sensory, physical, and microbiological quality values of marinated sea bream (Sparus aurata L., 1758) were investigated during 180 days of the experiment at +4 +/- 1 degrees C. TVB-N, pH, water activity, NaCl and acidity values, color measurement, and sensory and microbiological analysis were determined in the samples. All groups were within the limits of consumable in terms of TVB-N values during the storage period. According to the sensory analysis results in the present study, the group that was most liked by the panelists was determined as the spice tarragon (ST) group. Microbiological analysis results show that the antimicrobial effect of the brewing method is lower than other methods and sumac was the more suitable spice for marinated sea bream in terms of microbiological and sensorial analysis results. Practical applications Most consumers have a negative view of synthetic preservatives used in food products. Sumac and tarragon plants are among the spice types that have come to fore both in terms of antioxidants and antimicrobials. In this study, different application methods have been tried in marinated sea bream and it has been investigated in which method sumac and tarragon spice provide better preservation and shelf life.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.Öğe The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum)(Elsevier, 2022) Altan, Can Okan; Kostekli, Bayram; Corapci, Bengunur; Ipar, Mehmet Sedat; Kocatepe, Demet; Turan, HulyaAlthough Atlantic bonito (Sarda sarda Bloch, 1793) has a short fishing season compared to other common commercial species, it is stand out with its favourable aspects such as nutrient-rich lipid/protein composition, high-ratio meat yield and specific taste. Bonito fish are commonly consumed fresh, but also it can be preserved with dry salting or brine methods to produce traditional salted bonito (lakerda). However, gravlax is a high valued gastronomic product which is made from salmon with dill (Anethum graveolens) in principle, hereby gravlax curing method that can be applied to different fish species and aromatic herbs. The aim of the study was to determine the characteristics such as consumers' taste preferences, nutritional composition, colour and texture of bonito gravlax made with dill and garden cress (Lepidium sativum).& nbsp;The usage of dill or garden cress did not affect the crude protein values (p > 0.05). The moisture loss of group A (with dill) was higher than group B (with garden cress) (p < 0.05). The colour results proved that using garden cress instead of dill in bonito gravlax reduces the reddishness whereas increase the yellowish colour. delta E (total colour difference indicates) was determined that the using of garden cress was more effective on the colour change of raw fish. Also, usage of the herbs in gravlax processing were affected these parameters and it may cause to change on fish texture. According to sensory analysis made by panellists showed that the aroma and salty taste of the two groups were found to be different. On the other hand, the general acceptability results of the groups were found to be similar.
