Özkan ÖzdenIstanbul University · Faculty of Fisheries
Özkan Özden
Prof. Dr.-Ing.
About
93
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Introduction
Özkan Özden currently works at the Faculty of Aquatic Sciences, Istanbul University. Özkan does research in Food Science, Seafood Technology and Safety.
Additional affiliations
June 1995 - present
Istanbul University, Faculty of Fisheries
Position
- Head of Department
June 1994 - present
Istanbul University Faculty of Fisheries
Position
- Head of Department
Publications
Publications (93)
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...
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...
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...
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...
EXTENDED ABSTRACT
Introduction
Consumer preferences for seafood have developed to “ready-to-use” products in world markets since the 80's. In particular, the healthy nutritional needs of working people now require the development of reliable ready-to-eat foods. A large part of the production of trout in our country is presented for fresh consumptio...
Mussel samples were collected monthly between October-2010 and October-2011 from four stations (Bosphorus, Bandırma, Gelibolu, Tekirdağ) in the Marmara Sea. Two consecutive months' samples were homogenized and combined as a single group for analysis. Mussel samples were analyzed for Organochlorine pesticides (OCPs); (total-DDT, total-HCH, Endrin, α...
The levels of organochlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs) were assessed in horse mackerel (
Trachurus
sp.) samples collected monthly between October 2010 and October 2011 from four regions (Bosphorus, Bandırma, Gelibolu, Tekirdağ) in the Marmara Sea. α-Endosulfan and heptachlor were not detected in any fish samples. The an...
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...
Shrimp is a major source of animal protein and is of great economic importance in world markets. The occurrence of black spot in shrimp after harvesting is a major problem for the aquaculture and fisheries industries. 4-hexylresorcinol has recently been approved by the European Union as an alternative chemical for the prevention of black spot in sh...
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...
In this study, the effects of sodium lactate (SL), vacuum packaging (VP) and modified atmosphere packaging (MAP) on the growth of Listeria (L.) monocytogenes inoculated in hot-smoked fish fillets under 2 ± 1C were investigated. For this purpose, smoked fish inoculated with L. monocytogenes at doses of 4–5 log cfu/g were divided into six groups. Fir...
A rapid method for the extraction, separation and quantification of the 4-hexylresorcinol from shrimp with high performance liquid chromatography (HPLC) is described. This modified method is faster than previously described methods with short pre–preparation and sharp resolution in HPLC procedures (sample preparation, extraction, separation and qua...
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...
Toxic metal (Hg, Cd, Pb, Cu and Zn) concentrations of small-medium bluefish, anchovy and sardine in Istanbul, Turkey, were determined using inductively coupled plasma-mass spectrometry (ICP-MS) throughout 1 year. The concentrations of pollutants were found to vary according to season and species. Estimates of weekly intake levels of the metals were...
Albacore has been exported mainly to Europe from Turkey. To evaluate the possible health risks and provide information for surveillance programs, concentrations of cadmium, mercury, and lead were determined in albacore from the Eastern Mediterranean Sea. Of the 34 individuals, 25 contained mercury and 9 contained cadmium above the permissible limit...
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 stuffed mussel is a traditional, ready-to-eat food in Turkey which is produced by cooking rice and various spices filled inside the mussel. This article examines the effect on sensory, chemical, and microbiological parameters of stuffed mussels of two gas mixtures—MAP1 50% N2/50% CO2 and MAP2 100% CO2—used as modified atmospheres for cold stora...
A comparative study of the effects of different doses (2.5 and 5.0 kGy) of gamma radiation on the formation of 12 biogenic
amines and ammonia during the storage of sea bream (Sparus aurata) in ice was carried out. No significant differences in ammonia content were observed among the groups, except for 17 days
of storage (p > 0.05). Although 12 biog...
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...
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...
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...
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...
Atlantic Bonito and horse mackerel were investigated for proximate and elemental composition throughout the year. Two fish species were collected from the Istanbul local fish market from December (2006) to November (2007) during the fishing season. Highest protein values were found in the June for Atlantic Bonito, in July for horse mackerel. Highes...
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...
Seasonal changes in micromineral and macromineral concentrations in tissues of shrimp (Parapenaus longirostris) from Marmara Sea were measured for a 1-year period by using inductively coupled plasma mass spectrometer. The contents of investigated minerals in shrimp were found to be in the range of 0.374-0.716 mg/kg for Hg, 0.526-1.286 mg/kg for Se,...
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 moisture, ash, protein and fat content and amino acid, fatty acid and mineral compositions in the flesh of three commercially important fish species (Dicentrarchus labrax, Sparus aurata, Dentex dentex) from the aqua culture of Turkey were evaluated. Ranges of moisture, ash, protein and fat contents were 69.68-76.42%, 1.49-1.95%, 18.21-21.70% an...
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...
Mussel samples were collected seasonally from June 2003 to May 2004 from the Istanbul fish markets. Heavy trace metal (Hg, Cd, Pb, Cu, Zn, As, Fe, Co, Al, Mn, Ni, Sn) and macronutrient mineral (Na, K, Mg, Ca, I, Se) concentrations were measured in the muscle of mussel (Mytilus galloprovincialis). The concentrations of heavy metals were determined b...
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...
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 effect of gutting an the shelf life of iced sea bream stored under refrigeration was studied by monitoring the microbiological, chemical and organoleptic changes occurring in fish samples. Gutted affected populations of bacteria, namely, total aerob mesophilic, psychrophilic bacteria, special spoiled bacteria and Pseudomonas spp. Results of thi...
Quality aspects of marinated fish were examined over a 120 day period. Nutritional quality parameters (proximate composition, fatty acid profile and amino acid profile) were determined. Changes in amino acids and fatty acids were examined in the muscle of marinated fish during storage. Aspartic acid, threonine, proline, glycine, tyrosine and lysine...
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...
Hygiene is an important topic which must not be underestimated through the processing offish and fishery products. Any personnel who takes part during the processing cycle must be educated about hygiene so that health of the consumer will be avoided from any risk. These rules for hygiene are to avoid any harmful microorganism or any agent that has...
Due to their function as biofiltrators species of shellfish are also affected by the worldwide contamination of the environment with heavy metal pollutants. In order to study the specific contamination status of Bosporus waters, we have taken individuals of Mytillus galloprovincialis (Lamarck 1819) as samples from the local market and analyzed them...
The concentration of organotinn compounds was determined in different brands of canned fish available on the Turkish market by means of GC-FPD. Cans of sardine, anchovy, pelamide and trout were tested. The compounds that presented higher concentrations were TBT ranging from 0.1 to 18.659 μg/kg. The necessity of enhanced systematic measurements for...
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 aim of this study was to determine the quality changes of anchovy (Engraulis engrasicholus, L. 1758) and bluefish (Pomatomus saltatrix, L. 1766) due to a multiple freezing-thawing process. The samples were stored in straphor plate at -30°C and thawed in a refrigerator (+4 ± 1°C, 16 h), microwave (180 W, 15 m) and in running water (+21 ± 1°C, 2h...
Fatty acids were extracted from fish by using a special machine called "Supercritical Fluid CO2 Extraction Machine". In this study, our aim was to extract poly unsaturated fatty acids from Angler's liver with the method of supercritical CO2 extraction. Three different degrees of the pressure (200, 240 and 280 bar), three different degrees of the he...
This study aimed to examine the effects of different packaging methods on some quality criteria of marinated fish. The heads and bones of the fish studied were removed and the fish were filleted. Then they were placed in brine for marination. After that, the samples were divided into two groups, packaged in jars with vegetable oil or vacuum packed...
Fish marinades have an important market on world. These products have a large consubtion potential. These kind of fishes and fish products are important in nourishment physiology because of amino acids and fatty acids composition that they contain. These products' tastes are affected by amino acids and fatty acids compositions. The aim of the study...
Due to their function as biofiltrators species of shellfish are also affected by the worldwide contamination of the environment with persitent organic pollutants. In order to study the specific contamination status of bosporus waters, we have taken individuals of Mytilus galloprovincialis (Lamarck, 1819) as samples from the local market and analyse...
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...
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...
The aim of this study was to determine the shelf-life of stuffed Rainbow trout during cold storage. The fish were placed on polystyrene plates, wrapped in aluminium foil and stored in the refrigerator. Sensory, pH and Total Volatile Basic Nitrogen (TVB-N) analyses were carried out during the storage. The shelf-life of stuffed rainbow trout during c...
The salted rainbow trouts were prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored under 3 groups. These were named as control (100% air), group A (%5 O 2 +% 35 CO 2 +% 60 N 2), and group R (% 30 CO 2 +% 70 N 2). According to the results of the sensory, physical, chemical and the microbi...
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...
Chub mackerel fillets were dipped in different concentrations of potassium sorbate, packaged under vacuum and stored at + 4 +/- 1 degreesC 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 eval...
This paper describes the determination of biogenic amines in a number of canned fish of the Turkish market by means of HPLC. Over all 39 cans of sardine, tuna, sardel, mackerel, pelamide and trout were tested. The determination of agmatine, cadaverine, histamine, putrescine and tyramine was performed by HPLC with post column derivatization with ort...
This paper describes the determination of biogenic amines in a number of canned fish of the Turkish market by means of HPLC. Over all 39 cans of sardine, tuna, sardelle, macquerel, pelamide and trout were tested. The determination of agmatine, cadaverine, histamine, putrescine and tyramine was performed by HPLC with post column derivatization with...
In our study we elaborated an overview on the contamination grade of fish from Turkish waters by selected organochlorine pesticides, nitromusks and chlorobiphenyl congenres. We could demonstrate, that the tested fish species, being prior processed to canned products and brought to the market, contained particularly unmistakable amounts of the above...
The effects of frozen storage on the composition and quality of mussels (Mytilus galloprovincialis) were investigated. The mussels were shucked and frozen at −20 °C and analyses conducted on a monthly basis. Frozen storage affected moisture content. Moisture loss was high throughout the storage period (4 months). Product was unacceptable after 4 mo...
The rainbow trout has a great production capacity in Turkey. Marinated and breaded rainbow trout was prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored in 3 groups. These were the control (air), group A (5% O2 + 35% CO2 + 60% N2), and group B (30% CO2 + 70% N2). According to the results...
The aim of this study was to determine the quality changes in shrimp stored at 4°C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4°C). Each plate contained 250g samples. Every day the samples were analyzed for sensory properties. Total Volatile Basic Nitrogen (TVB-N) content, Trimethylamine Nit...
The aim of this study was the determination of the shelf life of marinated fish balls. The anchovies were boiled, and after bones and heads were removed they were mixed with spice and fried. Then, they were placed in brine and stored at +4°C (± 1). The sensory analyses pH. TVB-N and TMA-N analyses were performed every 15 days during the storage. Th...
The aim of the study presented here was to find out the effects of storage at -30°C on fatty acids in fish oil, without adding antioxidants. Oils of sardines from the Sea of Marmara were extracted, analysed and stored at +4°C for 4 and 8 days, and thereafter at -30°C for 24 months. Fatty acid composition analyses were performed initially and after...
The aim of the study presented here was to find out the effects of storage at -30 degrees C on fatty acids in fish oil, without adding antioxidants. Oils of sardines from the Sea of Marmara were extracted, analysed and stored at +4 degrees C for 4 and 8 days, and thereafter at -30 degrees C for 24 months. Fatty acid composition analyses were perfor...
Quality changes of squid (Loligo vulgaris) during the storage at different temperatures were determined. The squid packed on straphore plates wrapping by strech film were stored at +20°C and +4°C. During the storage sensory, pH, moisture, weight loss, Total Volatil Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N) analyses were done. The shel...
Physical, chemical and sensory changes of sardines (Sardina pilchardus (W. 1792)) stored at refrigerated temperature (4°C) were investigated by means of sensory assessments, chemical analyses (TVB-N, TMA-N protein, fat, ash, water) and physical measurements (color, texture and pH). During storage the TVB-N and TMA-N contents of sardine increased. T...
The proximate composition and mineral contents of aqua cultured sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata )o f 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...
The aim of this study was to determine the quality changes in shrimp stored at 4˚C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4˚C). Each plate contained 250g samples. Every day the samples were analyzed for sensory properties, Total Volatile Basic Nitrogen (TVB-N) content, Trimethylamine Nit...
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The AquaBioTech2021 organizing committee monitor closely this evolving situation related to the COVID-19 Pandemic. Unfortunately, there is still an increasing trend in the number of infected people globally and the vaccination ratio is quite low with the emerging COVID variants. It resulted in unprecedented circumstances for the future and the well-being of our participants is a fundamental priority for us.
Thus, the Organizing Committee of the AquaBioTech2021 has come to the difficult decision to hold the symposium online. The virtual Symposium will take place as planned, on October 13-15, 2021.
The abstract submission deadline has been postponed to July 1st. Abstracts will follow the usual submission and review processes. The registration will be closed on September 1st.
We are looking forward to meeting you at the 2nd Aquatic Biotechnology Symposium, and we hope you will join us.
Warm Regards,
2nd Aquatic Biotechnology Symposium Organising Committee
https://aquabiotech.istanbul.edu.tr/en