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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 Chemical composition of cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) muscle(Vup Food Research Inst, Bratislava, 2012) Kocatepe, Demet; Turan, HulyaThe 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.Öğe 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, HulyaIntroduction. 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.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 Different MAP Conditions to Improve the Shelf Life of Sea Bass(Korean Society Food Science & Technology-Kosfost, 2013) Turan, Hulya; Kocatepe, DemetShelf 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.Öğe 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, GizemIntroduction. 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.Öğe Effect of Lemon Oil Nanoemulsion and Heat Treatment on Physical Properties and Lipid Quality Parameters of Fish Meat During Storage(Wiley-V C H Verlag Gmbh, 2025) Corapci, Bengunur; Turan, Hulya; Altan, Can Okan; Kostekli, Bayram; Ceylan, Zafer; Kocatepe, DemetIn this study, raw and steamed fish (SF) (Oncorhynchus mykiss) samples treated with lemon oil nanoemulsion (LON) were examined. Four groups were designated: raw fish (RF), raw fish treated with LON (RFL), SF, and steamed fish treated with LON (SFL). Changes in the physical properties and lipid quality parameters of fish samples were monitored over 30 days of storage at 4 degrees C +/- 2 degrees C following vacuum packing. The dl-limonene compound, a major component of lemon oil, was detected at a concentration of 75.49%. The LON exhibited a zeta size (ZS) of 197.067 nm, a polydispersity index (PDI) of 0.217, and a zeta potential (ZP) of -3.56 mV. Regarding color characteristics, L* whiteness value, -a greenishness, and +b yellowness values of the nanoemulsion showed a decrease by the end of storage. In all sample groups, except for the L* value in the SFL group, a general trend was observed in which L* increased, a* decreased, and b* increased compared to Day 0 at the end of storage. During storage, thiobarbituric acid reactive substance (TBARS) and free fatty acid (FFA) values remained within acceptable limits for consumption across all groups throughout storage. In conclusion, the application of LON without heat treatment had a positive effect on pH levels. Conversely, when applied to heat-treated fish meat, the nanoemulsion improved the L* value, TBARS, FFA, and overall lipid quality parameters, with the exception of polyene index (PI).Practical applications: Essential lemon oil possesses sensory, antioxidant, and antimicrobial properties. From a sensory perspective, the practical use of freshly squeezed lemon juice on fish meat is widely preferred by consumers. Inspired by this culinary practice, the effects of lemon oil nanoemulsion at a nanoscale on certain quality characteristics of both raw and thermally treated fish meat were investigated. In thermally treated fish meat, the lemon oil nanoemulsion positively influenced color parameters, notably enhancing the brightness (L*) value, as well as markedly improving overall lipid quality indicators. Conversely, the thermal treatment itself adversely affected the pH values of fish meat. Considering lipid quality preservation throughout storage, it is recommended that thermal treatment be applied prior to the incorporation of lemon oil nanoemulsion, ensuring optimal results in both shelf-life and product appeal.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 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 lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at+4 ± 2 °C(Springer India, 2025) Corapci, Bengunur; Kocatepe, Demet; Altan, Can Okan; Ceylan, Zafer; Kostekli, Bayram; Turan, HulyaThe changes in TVB-N (Total Volatile Base Nitrogen) content, sensory and microbiological properties of raw and steamed trout cubes treated with lemon oil nanoemulsion (LON) were examined for 30 days at 4 +/- 2 degrees C and the shelf life was determined. RT (raw trout), RTL (raw trout treated with LON), ST (steamed trout), and STL (steamed trout treated with LON) groups were assigned. Zeta size, polydispersity index and zeta potential values of fabricated nanoemulsion were determined as equal to 197.067 nm, 0.217, and - 3.56 mV, respectively. The numbers of Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Total Yeast and Mold (TYM), Total Coliform Bacteria (TCB), and Total Anaerobic Bacteria (TAB) were significantly decreased in the steam cooking and LON treated groups.The increase in the TVB-N amount was limited in the samples treated with nanoemulsion, and STL samples showed better sensory quality. As a result, nanoemulsification and steam cooking application increased the sensory and microbiological quality of trout and extended its shelf life. [GRAPHICS]Öğe EFFECTS OF TRADITIONAL COOKING METHODS ON THE FATTY ACID COMPOSITION OF BONITO (SARDA SARDA, BLOCH 1793)(Agricultural Research Communication Centre, 2014) Turan, Hulya; Kocatepe, DemetThe 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.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 Innovative versus traditional cooking methods: Impacts on the nutritional profile of large rainbow trout (Oncorhynchus mykiss) cultured in the Black Sea, Türkiye(Academic Press Inc Elsevier Science, 2025) Kocatepe, Demet; Sengor, Gulgun Fatma Unal; Turan, Hulya; Corapci, Bengunur; Altan, Can Okan; Kostekli, BayramThe nutritional effects of innovative cooking compared to traditional cooking methods on large trout were determined. The groups consisted of large trout cooked by conventional (deep frying, low frying, stir-frying) and innovative (sous-vide, high pressure, and low pressure) methods. Cooking increased total polyunsaturated fatty acid content (up to 46.32 %) and energy value (up to 234.66 kcal/100 g). Total omega-3 fatty acid content increased significantly in cooked samples, particularly in the sous-vide group (2734.55 mg/100 g), where eicosapentaenoic acid +docosahexaenoic acid content also peaked (1775.06 mg/100 g). Among the cooking methods, deep frying resulted in the lowest cholesterol level (233.67 mg/100 g), compared to raw fish (253.77 mg/100 g). Mineral content remained within safe consumption limits across all treatments. Both deep frying and high-pressure cooking enhanced the amino acid profile, increasing the essential to non-essential amino acid ratio to 1.05. Selenium (Se) content also rose notably in the deep-fried group, from 0.25 mg/kg (raw) to 0.35 mg/kg. These results suggest that innovative cooking techniques-particularly sous-vide and highpressure cooking-not only maintain but can enhance the nutritional value of large rainbow trout, especially with respect to omega-3, eicosapentaenoic acid, and docosahexaenoic acid contents, supporting their suitability for health-conscious consumption.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 Microbiological investigation of wild, cultivated mussels (Mytilus galloprovincialis L. 1819) and stuffed mussels in Sinop-Turkey(Natl Univ Food Technologies, 2016) Kocatepe, Demet; Taskaya, Gokay; Turan, Hulya; Kaya, YalcinIntroduction. To purpose of study - to investigate the microbiological properties of wild and cultivated mussels and stuffed mussels sold by restaurants and street vendor in August and September. Materials and methods. In total 68 mussel (Mytilus galloprovincialis L. 1819) and stuffed mussel samples were investigated by using total aerobic mesophilic bacteria, total Coliform bacteria, Escherichia coli and Vibrio spp. were performed by standard procedures. The sampling was carried out aseptically for the microbiological analysis. All of the microbiological analyses were conducted in triplicate. Results and discussion. The initial total aerobic mesophilic bacteria, total Coliform bacteria, E. coli counts of wild and cultivated mussels in August were 4.04 Log CFU/g and 3.55 Log CFU/g, 3.69 Log CFU/g and 3.09 Log CFU/g, 0.59 Log CFU/g and 0.39 Log CFU/g respectively. Total bacteria, total coliform and Vibrio spp. numbers of wild mussels were higher than cultivated mussels (p<0.05). Vibrio spp. were not found associated with cultivated mussels. The number of total aerobic mesophilic bacteria, total Coliform bacteria and E. coli in stuffed mussels sold by street vendors were determined higher than that found associated with stuffed mussels sold in restaurant (p<0.05) in August. In September, E. coli were not detected in stuffed mussels sold by restaurants, and street vendor. No stuffed mussel samples exceeded an acceptable limit value (6 Log CFU/g) for aerobic plate count in the months of August and September. In stuffed mussels Vibrio spp. were found except for stuffed mussels sold by street vendor in September. The stuffed mussels were made from wild mussels and the aerobic mesophilic bacteria, total Coliform bacteria and E.coli numbers of them were more than wild mussel. Conclusion. E. coli were not found in stuffed mussels sold in restaurant in both two months, whereas Vibrio spp. were detected in twenty seven of total forty eight stuffed mussel samples collected from street vendors and restaurant.Öğe Monthly Differentiation in Meat Yield, Chemical and Amino Acid Composition of Wild and Cultured Brown Trout (Salmo Trutta Forma Fario Linneaus, 1758)(Central Fisheries Research Inst, 2014) Kaya, Yalcin; Erdem, M. Emin; Turan, HulyaIn this research, the differences between wild and cultured brown trout (Salmo trutta forma fario Linneaus, 1758) were determined by investigating meat yield, chemical quality and amino acid composition of wild and cultured trout in the East Black Sea region between January and December. The mean meat yield of 67.59% +/- 0.48 in wild trout was significantly higher than that of 64.46% +/- 0.73 in cultured trout (P<0.05). The mean crude protein, crude lipid, moisture contents and crude ash were 17.36% +/- 0.037-16.66% +/- 0.37, 2.71% +/- 0.21-3.62% +/- 0.224, 78.10% +/- 0.239-77.43% +/- 0.387, 1.16% +/- 0.03-1.21% +/- 0.029 in wild and cultured trout, respectively. The mean crude lipid in cultured trout was significantly higher from the wild trout (P<0.05). The mean protein amount is similar for both fish groups. Mean carbohydrate content in the wild trout was found to be 0.54 +/- 0.12 (g/100 g) and cultured trout carbohydrate was found to be 0.57 +/- 0.12 (g/100 g) (P<0.05). Maximum value at Total amino acid (TAA) was reach on cultured fish at Jun (17880 mg/100 g), wild trout was reach (18755 mg/100 g) at April. Total essential amino acid (TEAA) value was demonstrate significant variation (P<0.05). Results showed that, cultivated and wild brown trout fillets are well-balanced food source in terms of E/NE ratios in all seasons.Öğe 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, RukiyeIn 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).Öğe Proximate and Fatty Acid Composition of Some Commercially Important Fish Species from the Sinop Region of the Black Sea(Wiley, 2012) Kocatepe, Demet; Turan, HulyaThe proximate and fatty acid compositions of the commercially important fish species (Engraulis encrasicolus, Alosa alosa, Belone belone, Scorpaena porcus, Pomatomus saltatrix, Mullus barbatus) from the Sinop region of the Black Sea were examined. The fat contents ranged from 1.26% (for scorpion fish) to 18.12% (for shad). The protein contents were min 14.54% (for red mullet) and maximum 20.26% (for belone). The fatty acid compositions of the fish ranged from 27.83 to 35.91% for saturated fatty acids, 19.50-33.80% for monounsaturated fatty acids and 15.25-40.02% for polyunsaturated fatty acids. Among the saturated fatty acids, palmitic acid (16:0) (17.75-22.20%) was the dominant fatty acid for all the fish species. As a second saturated fatty acid, myristic acid (14:0) was observed in four of the fish species and its content ranged from 4.72 to 7.31%. Whereas, for the other two fish species, the second saturated fatty acid was stearic acid (18:0) ranging between 4.54 and 10.64%. Among the monounsaturated fatty acids, those occurring in the highest proportions were oleic acid (18:1n-9c) (11.67-22.45%) and palmitoleic acid (16:1) (4.50-9.40%). Docosahexaenoic acid (22:6n-3) (5.41-28.52%), eicosapentaenoic acid (20:5n-3) (4.68-11.06) and linoleic acid (18:2n-6) (1.38-3.49%) were dominant polyunsaturated fatty acids, respectively. All the species, in particular the belone, the anchovy and the shad had high levels of the n-3 series.Öğe Proximate Chemical Composition of Whiting (Merlangius merlangus euxinus Nordmann, 1840) Roe(Taylor & Francis Inc, 2012) Kocatepe, Demet; Turan, Hulya; Kaya, Yalcin; Erden, Rabiya; Erdogdu, FulyaThis research investigated the proximate chemical composition of whiting roe from October to April. The highest water content (83.99%) was found in March, while the lowest (72.40%) was found in December. The highest protein (14.54%) and lipid contents (9.71%) were found in December, while the lowest protein content (7.35%) was found in January and the lowest lipid content (0.38%) in April. Crude ash content of whiting roe changed from 0.86 to 1.49%. The highest (154 kcal/100 g) and lowest energy values (64 kcal/100 g) were determined in December and April, respectively. Whiting roe can be used as a source of valuable nutrients for human nutrition.
