Nuray Erkan

Istanbul University · Faculty of Aquatic Sciences Department of Fisheries and Seafood Technologies

Marine-derived omega-3 fatty acids, namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are abundant in seafood and fish oils. They are recommended for their many health benefits. There has been a large and sustained growth in sales of nutritional supplements containing omega-3 fatty acids during the COVID-19 pandemic. In this study,...

Seasonal differences in the lipid contents and fatty acid composition of European Eels (Anguilla anguilla, Linnaeus 1758) caught from the Orontes River (Hatay, Turkey) were determined. High lipid levels, as well as ω-3 and ω-6 fatty acids, are important factors in product quality. High-content lipid values of European eels from the Orontes River di...

Plastic waste has accumulated in the aquatic ecosystem as a result of the increasing use of plastic in recent years and their wrong recycling policies. Plastic pollution has become a global problem with its effects on aquatic organisms. Plastics that break down into microplastics (MPs) and nanoplastics (NPs) due to different physical, chemical and...

The muscle tissues of a total 154 sampled eels from the Asi (Orontes) River were analyzed between January and December 2018 to determine the content of heavy metals (Hg, Pb, Cd and As). Determination of heavy metals in muscle tissue was carried out with an Inductively Coupled Plasma Mass Spectrometer (ICP‐MS). To express the risk level for human co...

This study attempts to delineate the nutritional value and potential problem of toxic metal contamination in Sardinella maderensis (Lowe,1838) originating from Mauritanian fishery destined for regional common human consumption. Samples caught in Mauritania were delivered to Turkey by ship in 22 days in cold storage. Amino acids, fatty acids and tox...

The aim of this study was to determine the proximate composition and sensory scores of the salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods. It was determined that the OS11 group had the highest amounts of dry matter and protein (82.77 ± 0.52% and 44.52 ± 0.28%) (p < 0.05). The OS11 group had the highest val...

In this study, Atlantic bonito was prepared as a salted traditional fish product known as Lakerda using the combined techniques of dry salting and brine salting. The product was preserved in brine containing 15% salt according to the traditional method and was analysed by comparison with 6.5% salt (Group A) and 6.5% salt-5% sugar (Group B) containi...

The share of Bluefin Tuna (BFT) has gained in importance in world fishing and trade for the last 50 years. Particularly in the Mediterranean region, this capture-based aquaculture (farming and fattening) activity has reached an important potential. This study examined the effects of toxic metals and omega-3 fatty acids from BFT fish captured in the...

The Marmara Sea is a semi closed fishing area in Turkey and has valuable fish species such as the common sole, black scorpionfish and horse mackerel. Domestic waste, generated by the population of over 25 million living in the coastal zone as well as industrial facilities in the region are the main causes of pollution in the Marmara Sea. In the cur...

This research aimed to determine microbiological and chemical quality of different types of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811). Samples of salted pearl mullet (C. tarichi Pallas, 1811), produced by six different methods, were obtained from three different local producers at the end of the hunting season of 2016 and 2017 (May–J...

The original version of this article unfortunately contained mistakes. Under section, ‘Estimated Weekly Intake (EWI),’ the value 150 g should be corrected as 100 g in the sentences ‘The weekly consumption value for fish…’ and ‘where WFC is the weekly fish consumption …’. Likewise under section, ‘Target Hazard Quotient (THQ),’ the data (21.43 g/pers...

Bu araştırmada İstanbul’un bazı semtlerinde ikamet eden, farklı eğitim seviyesine sahip katılımcıların gıda güvenliği ve hijyen konusundaki bilgi ve tutumlarının belirlenmesi amaçlanmıştır. 1 Şubat- 30 Haziran 2014 tarihleri arasında yürütülen çalışmada, gelişigüzel örnekleme yöntemiyle seçilen 596 katılımcının cinsiyet ve eğitim durumlarıyla gıda...

Bu araştırmada İstanbul’un bazı semtlerinde ikamet eden, farklı eğitim seviyesine sahip katılımcıların gıda güvenliği ve hijyen konusundaki bilgi ve tutumlarının belirlenmesi amaçlanmıştır. 1 Şubat- 30 Haziran 2014 tarihleri arasında yürütülen çalışmada, gelişigüzel örnekleme yöntemiyle seçilen 596 katılımcının cinsiyet ve eğitim durumlarıyla gıda...

In this study, the effects of coriander, garlic, rosemary, and orange peel oils on the survival of Salmonella Enteritidis and Listeria monocytogenes were examined 2 ± 1 °C during storage of inoculated fresh Atlantic salmon samples (96 hr). At the end of storage population decrease in Salmonella Enteritidis was significantly lower (p < .05) in the e...

Alginate based active edible coating have significant potential to develop packaging films and coatings for shelf-life extension of seafood products. In this study hot smoked rainbow trout fillets were separated into two groups: uncoated trout fillet (C) and coated with alginate based active edible materials containing 1 % thyme oil (w/w). The effe...

Edible 12 marine species (pelagic fish, demersal fish and shellfish) caught from the Marmara Sea, Black Sea and Aegean Sea. Samples were analysed for content in total mercury (Hg), cadmium (Cd), lead (Pb) and arsenic (As). In this study, the metal concentrations of samples and health risks in human were determined by the estimated weekly intake (EW...

The study was carried out to determine the current contents of selenium in different cooked and processed fish products. Mean selenium contents in raw species ranged from 0.361 to 0.563 μg/g. The average selenium contents of cooked samples varied from 0.479 to 0.880 μg/g in grilled fish, from 0.223 to 0.750 μg/g in fried fish and from 0.361 to 0.66...

In the present study, edible films from isolated or concentrated protein sources and from proteins of two different fish species were produced. The texture properties, light transmission (LT) and oxygen permeability (OP) of producing films were determined. The CL film settled in the second range according to both tension test parameters, thus outcl...

Marsh frog has a very good meat composition and is consumed as a delicacy in countries as France, Belgium, Germany, Italy and many others. The aim of this study is to estimate chemical composition of wild and cultured water frogs. Results show that the average protein value of frog meat is relatively high, 18.52 and 22.95 g/100 g meat, respectively...

This study examined the effect of sodium alginate on the sensory, biochemical and microbiological quality of vacuum packaged hot smoked rainbow trouts. The hot smoked trout fillets were divided into four groups. One group (C) was vacuum packaged in a gas barrier plastic pouch and stored at 2 ± 1 °C. The other groups (AL1, AL2 and AL3) were treated...

In this study, veterinary drugs, polychlorinated biphenyls (PCBs) and organochlorine pesticide (OCP) residues, colour, texture profile, nutritional value, and chemical composition of sea bass and sea bream cultured in Turkey were examined. The levels of veterinary drug residue, PCB, OCP and heavy metal concentrations found in sea bass and sea bream...

Marsh frog has a very good meat composition and is consumed as a delicacy in countries as France, Belgium, Germany, Italy and many others. The aim of this study is to estimate chemical composition of wild and cultured water frogs. Results show that the average protein value of frog meat is relatively high, 18.52 and 22.95 g/100 g meat, respectively...

The combined effect of protein based edible coating and vacuum packaging on the shelf-life of hot-smoked rainbow trout stored under refrigeration was investigated for a period up to 6 weeks. Edible coatings were produced from the protein sources (soy protein isolates (SPI), concentrate whey protein isolates (WPI), egg white powder protein (EP), whe...

The presenl gtudy investigaled the effect of protein coatings Isoy protein (M1), whey protein IM2}, egg powder protein lM3}, wheat g[uten lM4l, zein {M5l, getatine lM6l, coItagen IM7l, fish protein lM8 and M9l} and vacuum packaging Ivp] on the quatity and shetf tife of sea bass stored at 2 'C lor 32 days. Among the protein coatings examined in the...

The effect of plant extract (bay leaf, rosemary, black cumin seed and lemon oil) treatment on the shelf life of vacuum-packaged fish was studied. Hot smoked rainbow trout was treated with 1 % plant extracts, and their shelf lives were compared with those of control (only vacuum packaged) samples. Samples were stored at 2 °C and sensory evaluation a...

The basic objective of this study was to determine the effect of high hydrostatic pressure (HHP; 220, 250 and 330 MPa), holding time (5 and 10 min) and temperature (7, 15 and 25 °C) on some quality parameters of horse mackerel such as colour changes, thiobarbituric acid (TBA-i) and trimethylamine nitrogen (TMA-N), free amino acid content. HHP incre...

The nutritive and market value of meat of edible garden snail from northern Turkey was deter-mined. Protein, fat, ash, water and carbohydrate value of edible garden snail were found 9.87, 0.58, 1.07, 82.50 and 5.99 % wet weight, respectively. The results of this study have showed that garden snails are good sources of amino acid, fatty acid, vitami...

This study evaluates the effects of different cooking (grilling, frying and steaming) and processing (smoking, salting, marinating and drying) methods on iodine contents of valuable marine and freshwater fish species commonly consumed in Turkey. The highest mean iodine content of cooked fish was determined to be 3.760 mg kg−1, 2.788 mg kg−1, 5.831 ...

Fish is an important part of a healthy diet. Fish and seafood products are recommended to take a prominent position in the human diet thanks to their beneficial effect on the prevention of chronic degenerative diseases. The consumption of fish may be protective against cancers and cardiovascular diseases. Therefore, health authorities and the food...

Purpose The purpose of this paper is to evaluate the proximate composition, amino acid and mineral profiles of seafood for human consumption. Design/methodology/approach A total of 21 seafood species (eight seawater, one fresh water fish, six crustacean and six mollusc species) of commercial importance were chosen and purchased from the Istanbul l...

Cold smoked salmon were HP treated at 220, 250 and 330MPa, at 3, 7, 15 and 25°C for 5 and 10min. The influences of such treatments on some quality parameters (the changes of colour, TBA and TMA values) were studied. These parameters were determined for cold smoked salmon suitable combinations (at 220–250MPa, 3°C for 5min, at 330MPa, 15°C for 5min a...

The objective of this investigation was to study the effect of thyme and laurel essential oil treatments on the quality of bluefish during storage in ice for 13days. The quality of bluefish during storage time was evaluated by sensory, chemical, physical, physicochemical and microbiological analysis. According to the sensory evaluation results, she...

Oysters (Ostrea edulis) were investigated for micro–macro-mineral content and proximate composition throughout the year. Mercury, lead and aluminium were found to be below the legislative limits, while zinc was over throughout the year. Cadmium and copper were over legislative limits in winter. While the highest Na, Mg and Ca values were found in a...

Sensory and chemical analysis results indicated that the shelf life of vacuum packaged hot smoked sea bream treated with sage and grape seed oil and stored at 2 °C after vacuum packaging was limited to six weeks. Listeria monocytogenes, Staphylococcus aureus and Escherichia coli counts in treated samples decreased over time. Vacuum packaging was mo...

Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and...

This study was monitored to determine the changes in the micromineral and macromineral composition of common sole (Solea solea), striped red mullet (Mullus surmuletus), and whiting (Merlangius merlangus) throughout the year. Macromineral concentrations in edible parts of fish species were 444–1,559mg/kg for Na, 1,975–5,130mg/kg for K, 228–658mg/kg...

Nucleotide degradation products of irradiated sea bream stored up to 19 days in ice were investigated. Irradiation had significant effect on the nucleotide concentrations in sea bream muscle (P < 0.05). The results showed that the highest value of inosine monophosphate (IMP) was observed in irradiated sea bream at 5 kGy, followed by at 2.5 kGy. Ini...

The effects of two irradiation doses (2.5 and 5 kGy) on nucleotide breakdown compounds in sea bass stored in ice were investigated. Nucleotide degradation was slower in sea bass irradiated at 2.5 and 5 kGy than untreated samples. Irradiated samples had lower hypoxanthine and inosine content than the control group. Significant differences (p < 0.05)...

Amino acid, vitamin (A, E, B1, B2, B3 and B6), and proximate composition were determined in raw and cooked horse mackerel. The changes in amino acid, vitamin, and proximate content were found to be significant for all cooking methods (frying, grilling, and steaming). Cooking did in general significantly increase the contents of essential, semi-esse...

Sea food is a major source of animal protein. Marine foods are very rich sources of mineral components. The total content of minerals in the raw flesh of marine fish and invertebrates is in the range of 0.6–1.5% wet weight. The contents of Na, K, Ca, Mg and P are up to 1mg/100g, whereas those of Fe, Zn, I are less than 1mg/100g. Mussels (Mytilus ga...

Quality and shelf life of filleted hot smoked rainbow trout packaged in vacuum packaging (untreated) and with thyme oil (TO), and garlic oil (GO)-treated, after vacuum-packaged (VP) conditions stored at 2°C, were investigated by measurement of microbiological, sensory and physicochemical analyses. Acceptability scores for appearance, odour, taste a...

Eviscerated sea bass, Dicentrarchus labrax were irradiated by Cobalt-60 at commercial irradiation facility at dose of 2.5 and 5 kGy at 2–4°C. The influences of the irradiation on proximate, fatty acid and amino acid composition in cultured sea bass were investigated. Significant differences (P<0.0.5) were found between non-irradiated and irradiated...

The effects of high pressure (HP) treatment (pressure: 220–250–330MPA; holding time: 5 and 10min; temperature: 3, 7, 15 and 25°C) on physicochemical characteristics (colour, thiobarbituric acid, trimethylamine nitrogen values) of fresh sea bass fillets were investigated. HP-treated sea bass fillets had higher lightness (Hunter L*) values than untre...

The effect of bay leaf (BLO), thyme (TO), rosemary (RO), black seed (BSO), sage (SO), grape seed (GSO), flaxseed (FSO) and lemon (LO) essential oil from vegetable extracted on lipid oxidation and some other quality parameter of frozen chub mackerel during frozen storage at −20°C were examined over a period of 11 months. Taste, odour, texture and ov...

zet: Gıda endüstrisinde enzimatik ve bakteriyel bozulmanın geciktirilmesi ile gıda güvenliğinin sağlanması için farklı muhafaza ve ambalaj teknikleri kullanılmaktadır. Bu konudaki önemli gelişmelerden birisi de nanoteknoloji ve bu teknolojiyle hazırlanan biyopolimer bazlı nanokompozit filmlerdir. Nanoteknoloji araştırmacılara ambalaj malzemesinin y...

Quality and shelf life of salted Atlantic bonito (lakerda) packaged in brine, under vacuum and in oil conditions and stored at 4 ± 1C were studied. The sensory scores of lakerda stored in all package types at 4C were 14 weeks, respectively. The microbiological count of the vacuum-packaged lakerda was extended than that lower of other group sample....

In this study, ICP-MS was used to determine concentrations of trace minerals found in these two economically important bivalvia species. Samples were collected from the Sea of Marmara in Turkey over a 12-month period in 2006–2007. The concentrations of Pb, Cu, Zn, Fe, Al, Mn, and Ni were significantly higher in Donax trunculus than in Chamelea gall...

The effect of different temperature/time/pressure high hydrostatic pressure (HHP) treatment on quality and shelf life of sea bream were studied. Different high-pressure treatments (at 3, 7, 15 and 25°C, 5–10min and 220, 250 and 330MPa) were tested to establish the best processing conditions for quality of sea bream. The effect of the process on the...

zet: Gıda endüstrisinde enzimatik ve bakteriyel bozulmanın geciktirilmesi ile gıda güvenliğinin sağlanması için farklı muhafaza ve ambalaj teknikleri kullanılmaktadır. Bu konudaki önemli gelişmelerden birisi olan yenilebilir film ve kaplamalar; gıdaları korumak, raf ömürlerini uzat-mak amacıyla bir gıdanın yüzeyi üzerinde oluşturulmuş ince tabakalı...

Trace metals may have negative or positive effects on human health. Determination of trace metal levels in muscles of 21 economically important fish, mollusk and crustacean species from Istanbul fish market by ICP-MS was carried out. Trace element contents in seafood species were found to be in the range of 0.081-2.893 mg/kg for Hg, 0.001-2.014 mg/...

Hot-smoked rainbow trout were inoculated with Listeria (L.) monocytogenes, then packaged under vacuum or under 100% CO 2 (MAP 1) or 50% CO 2 and 50% N 2 (MAP 2). Afterwards, the samples were stored at +2°C. Non-inoculated samples packaged under the same conditions served as controls. Listeria growth and quality parameters were observed in all sampl...

Two bivalve's species (Chamelea gallina and Donax trunculus) were investigated in terms of proximate and mineral compositions (sodium, potassium, magnesium, calcium, iodine and selenium) throughout the year. The concentrations of minerals were determined using inductively coupled plasma mass spectrometry. Ranges of moisture, protein, fat, ash and c...

The effect of potassium lactate treatment on the shelf life of vacuum-packaged fish was studied. Chub mackerel was treated with 2% and 4% potassium lactate solutions, and their shelf lives were compared with those of control (not treated) samples. Samples were stored at 4°C and sensory evaluation, and chemical and microbiological analyses were done...

The shelf life of fish salads in modified atmosphere was studied and compared with those of air-packaged (control) products. Samples were evaluated at 0 days, 7 days, and 14 days at 4°C, respectively. The sensory quality of modified-atmosphere packaging (MAP) groups was significantly (P≤ 0.05) higher than the control group. Control packages were be...

Raw meatball is a traditional food in Turkey which is produced by mixing and kneading of various ingredients. There isn't any thermal inactivation process during the production. Because of high initial microbial load and absence of a pasteurization process and because of its raw consumption, raw meatball has high risk of microbial infection. In thi...

Developing technologies forced communities into an economic rivalry. Quality is the key for success in this race. In the present time it is essential to have quality managament and assurance systems to corrsepond to the needs and requirements for the goods and services claimed by the customers. The aim of in this article is to give information on t...

The proximate composition and mineral contents of aqua cultured sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) of Aegean Sea were investigated. There were significant differences between moisture, fat and ash contents of the two species. Sodium, potassium, calcium, magnesium, manganese, iron, zinc and iodine values for sea bass and s...

The quality and shelf life of whole ungutted and gutted sardines (Sardina pilchardus) stored in ice were studied. The changes in the fish were investigated by sensory assessments, chemical analyses and microbiological analyses. The sensory scores of uneviscerated and gutted sardines stored in ice at +4 °C were 7 days. The chemical indicators of spo...

Quality and shelf life of filleted chub mackerel packaged in air, vacuum (VP) and modified atmosphere packing (MAP) (O2/CO2/N2, 5%/70%/25%) conditions and stored at +4 °C were investigated by measurement of sensory, chemical and microbiological analyses. Acceptability scores for odour, taste and texture of cooked air packaged, VP and MAP chub macke...

Aqua cultured fish (sea bream) were irradiated by Cobalt-60 at commercial irradiation facility at dose of 2.5 and 5 kGy at 2–4 °C. The proximate composition, fatty acid and amino acid composition changes of irradiated aqua cultured sea bream (Sparus aurata) of Aegean Sea were investigated. Total saturated (28.01%) and total monounsaturated (28.42%)...

Quality and shelf life of non-irradiated and irradiated (2.5 and 5kGy) sea bream in ice conditions and stored at +4°C were investigated by measurement of microbiological, chemical and sensory analysis. Microbial counts for non-irradiated sea bream samples were higher than respective irradiated fish. Total volatile base nitrogen (TVB-N) values incre...

Quality and shelf life of non-irradiated and irradiated (2.5 and 5 kGy) sea bass in ice conditions and stored at were investigated by measurement in microbiological, chemical sensory analyses. Microbial counts for non-irradiated sea bass samples were higher than irradiated fish. Among chemical indicators of spoilage, total volatile base nitrogen (T...

The effect of washing and refrigeration on the quality of sea bream (Sparus aurata) was studied by monitoring the microbiological, chemical, and sensory changes of washed samples with tap water and non-washed samples. Washing dramatically reduced populations of bacteria, namely aerobic mesophilic bacteria (6.4–6.2 log cfu/g for gutted sea bream and...

The microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) stored in ice at +2°C were studied.The psychrotrophic,total mesophilic and H2S producing bacteria counts increased throughout the storage period of sea bass and sea bream. After 13 days, the psychrotrophic, mesophilic a...

In this study; total sulphite resude amounts of shrimps sold at the local markets were analyzed to compare with the tolerable daily intake amounts published by FAO/WHO and also the study aimed to determine how public health got affected by the amounts of chemicals used by retailers. Throughout the study sodium metabisulphide resude analysis of the...

Growth of psychrophilic microorganisms in chilled seafoods is important but they have limited use in shelf-life studies because there is not an acceptability limit. In this study, pH, total volatile bases nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), total mesophilic and psychrophilic aerobic bacteria analyses were used to estimate the shelf l...

In this study organotinn content were analyzed in Mussel (Mytilus galloprovincialis) in the Bosporus. The analysis was performed using GC-FPD in Mussel samples in the period Mai-September. TBT level were of 14.1291 μg/kg and 21.7401 μg/kg in August and September tissue respectively. These concentrations are considered to be a potential hazard to he...

The sensory characteristics, chemical freshness indicator contents, and microbial counts (total aerobe, psychrotrophic bacteria, H2S-producing bacteria, and Pseudomonas spp.) of whole un-gutted and gutted sea bass stored in ice were compared. Results of this study indicated that the acceptability quality of whole and gutted sea bass as determined b...

The effects of packing in oil and under vacuum on sensory, chemical and microbiological changes in marinated rainbow trout stored at chill temperatures (+4 ± 1 °C) were studied. The quality assessment of marinated trout stored in oil and under vacuum was performed by monitoring sensory quality, total volatile basic nitrogen (TVB-N), peroxide value...

The effect of modified atmosphere packing (MAP) (O2/CO2/N2, 5/35/60 (%) and O2/CO2/N2, 5/70/25 (%)) on the quality of sardine stored in refrigerator was investigated in terms of sensory, chemical and microbiological analysis. Although chemical and microbiological analyses indicated that modified atmosphere packing prolonged the shelf life of sardin...

In this study, a the effects of washing with tap water whole and gutted sea bass (Dicentrarchus labrax) were evaluated. Fish evaluation for 13 days of storage in ice included sensory analyses, chemical and microbiological changes. Total volatile basic nitrogen (TVB-N) and Trimethylamin (TMA-N) values showed significant increase for all group sea ba...

Intoxications with mussels containing algal toxins continuously take place in coastal regions. They are mostly caused by algal blooms. Intoxications are reported more frequently because the consumption of mussels is rather high in some nations. Therefore, it is important to identify these toxins. HPLC has been shown to be a sensitive method for the...

The following chemical changes were observed during the cold storage of mussels for 6 days at 4 °C. Total volatile basic nitrogen (TVB-N, mg N per 100 g) and trimethylamine values (TMA-N, mg N per 100 g) were increased from 22.55 and 5.96 mg per 100 g at day 0 to 12.38 and 0.42 mg per 100 g, respectively, at the end of the storage period. The indol...

The internal surface of most cans is coated with epoxy polymers and PVC-containing organosols. Base material in both cases is BADGE. Due to its lipophilic character, BADGE tends to migrate from the coating into fat-containing foodstuffs. BADGE contents were determined in different brands of canned fishes in oil (sardine, thun, sardelle, mackerel, p...

Marinated fish products from horse mackerel, chub mackerel, anchovy and sardine were examined for changes in biogenic amines under cold storage (+ 4 ± 1°C). Marinated fish were stored for a period of 120 days. The limit of sensory acceptance of the products was reached after 75 days of storage. In all of the marinated samples tyramine and cadaverin...

This paper describes the determination of TVB-N-value, indol, biogenic amines and sensory skor in a representative number of frozen (20) /cold (5) storage shrimps und mussels (10) of the Turkish market. Over all 45 Products of shrimps und mussels were tested. Indole concentrations of 15 frozen shrimps, 5 frozen mussels were determined. Products con...

In this study, sensory, chemical and microbiological properties of vacuum packaged chub mackerel (Scomber japonicus) were determined. The fish were treated with 2% and 4% calcium lactate for 30 minutes at +16±1°C, left to dry for 10 minutes at the same temperature, and then vacuum packaged and stored refrigerated. This process reduced aerobic micro...

The quality of imported mackerel (Scomber scombrus Linnaeus, 1758) was examined and the effect of different thawing methods on the quality was determined. The frozen samples were taken from 3 points: the first depot, the second depot and the retail sellers. The study was carried out in duplicate. The quality of the samples was determined according...

The shelf life of fishballs prepared using raw and boiled fish was examined during cold storage (+4°C ± 1). Sensory, physical (loss of weight), chemical (TVB-N, TMA-N) and microbiological analyses (aerobic mesophilic bacteria, total psychrophilic bacteria) of fishballs made from raw and boiled anchovies and stored under cold storage conditions were...

In this study sensory, chemical and microbiological properties lie of packaged fish (Scomber colias and Mugil cephalus) were determined. The fish was treated for 30 minutes at 16 ± 1°C with 2 % and 4 % sodium lactate and propyl gallate respectively, left dropping for 10 minutes at the same temperature and then packaged and stored cold. This process...

Zusammenfassung In dieser Arbeit wurde die Bestimmung der Lagerungsfähigkeit modifizierte Atmosphäre gepackten Forelle während gekühllagerug bezweckt. Die Proben wurden entweder in ausgeschlagenen Styroporkisten in unter modifiezierte Atmosphäre verpackt und +4 ±1 O C in der Kühlzelle gelagert. Der gesalzenen Fischen wurden unmittelbar nach der Her...

Seafoods are very perishable, and many different methods are used for the determination of their quality. Sensory and hypoxanthine values of cold stored trout burgers, which we prepared, were determined during a 28-day period. Burgers spoiled after the 21st day of storage. The TVB-N values were still very low when the burgers spoiled and the pH val...

The aim of this research is to determine the yield and chemical composition of the caviar produce from flathead grey mullet (Mugil cephalus, Lin. 1758) in the Sufa lagoon. Acording to the results of our research 21.98% of the fish with an average live weight of 1,243.63 ± 322.44 g and 49.11 ± 3.83 cm length contains with roe. Salting the caviar cau...

Chub mackerel fillets were dipped in different concentrations of potassium sorbate, packaged under vacuum and stored at + 4 ±1 °C for 12 days. The microbiological and chemical changes (pH, TVB-N and TMA-N) of the samples were examined. Sensory evaluations were also performed. Untreated samples were stored under the same conditions and evaluated as...

Fresh chub mackerel (Scomber japonicus Houttuyn 1780) fillets were treated with either 0%, 2% or 4% lactic acid solutions, packaged under vacuum, and stored at 4 C for 12 days. Sensory, chemical, and microbiological analyses were done every 3 days. The control group (0% lactic acid) spoiled after 9 days of storage. The shelf-life of refrigerated fi...