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    CHANGES IN PROXIMATE COMPOSITION OF THORNBACK RAY (RAJA CLAVATA, L. 1758) SURIMI DURING WASHING AND FROZEN STORAGE
    (Wiley-Blackwell Publishing, Inc, 2010) Turan, Huelya; Sonmez, Gulsah
    The effects of frozen storage of surimi produced from thornback ray and the washing of mince on the chemical composition were investigated. The crude ash content which was initially found as 1.38% in raw thornback ray decreased approximately 12 and 80% after the first and second washing, respectively. After the third washing, crude ash content increased to 207% of the amount in the second washing because of addition of salt to the last washing water. The crude protein content of mince also decreased approximately to 28 and 20% after the first and second washing, respectively. After the third washing, the decrease in the lipid levels was approximately 30%. At the end of 6 months of frozen storage at -23.8 +/- 2C, dry matter, crude ash and crude protein contents increased in a greater ratio in surimi containing 4% sorbitol, 4% sucrose and 0.3% Na-tripolyphosphate than surimi prepared with 8% sorbitol and 0.3% Na-tripolyphosphate.
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    COMPARISON OF PROTEIN, LIPID AND FATTY ACIDS COMPOSITION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L. 1758) DURING THE COMMERCIAL CATCHING SEASON
    (Wiley, 2010) Kaya, Yalcin; Turan, Huelya
    In 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.
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    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. Emin
    Changes 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).
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    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, Yalcin
    In 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.