Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)

In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, and the product obtained was vacuum packaged and then stored at refrigerated conditions (4±1 °C) for 120 days. The nutritional, chemical, microbiological, and sensory changes in the products were examined every 15 days. After the hot smoking process applied to thornback rays, significant changes were observed in the nutritional composition of the products (P<0.05). Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and thiobarbituric acid (TBA) values of smoked thornback rays increased during storage, and these values were determined between 23.11-98.06 mg/100 g, 2.48-7.33 mg/100 g, and 0.1-0.3 mg malondialdehyde/kg, respectively. It was determined that the total aerobic mesophilic bacteria (TAMB) count detected in the fresh sample decreased in smoked products due to the smoking process and the value was found below the detectable limit value (1.47 log CFU/g) during storage. As a result of the sensory evaluation, it was determined that the texture, odor, and flavor criteria of the smoked thornback rays were below the consumable limit value on the 120th day. According to the results, it was determined that the thornback ray vacuum packaged by hot smoking can be consumed safely for 105 days at 4±1 °C. This study shows that discarded thornback rays, which are a high protein food, can be transformed into high valueadded products by applying different processing methods such as smoking and so can be evaluated as human food

Investigation of nutritional, some quality changes of mussels covered with edible films prepared using extracts of persimmon, Cherry Laurel and Likapa

One of the reasons of food stale is that they react with oxygen. In this event caused by free radicals called autooxidation. Antioxidants helps free radicals to stabilize and minimize the damage they cause. Extracts that can be obtained from natural sources, especially medicinal / aromatic plants, can be used as an aid to preserve foods by showing antioxidant and antimicrobial properties. This study was carried out to extend the shelf life of seafood products by using natural antioxidant and antimicrobial sources. For this purpose, the sepals and leaves obtained from persimmon (Diospyros kaki), cherry laurel (Laurocerasus officinalis) and Likapa (Vaccinium myrtillus) were dried and dried at 60 degrees C and then 2.5% and 5% vegetable extracts were obtained. Then used in the specified proportions to cover the mussels with edible films. Coated products were stored at + 4 degrees C. Quality changes were examined on days 0, 2 and 4. In the study, the characteristics of edible films used in coating the product were determined. The highest TS and EB values were respectively in the group HB (0.61MPa) and LA (34.07%), and the lowest WVP, WS and SD values were LA (0.34 10(-10) g H2O Pa(-1)s(-1)m(-1)), HB (56.71%) and KA (35.79%). It was determined that TVB-N values of film-coated products exceeded the consumable limit value of the other groups on the 4th day, except HB, LB and KB groups. TBA values of products covered with edible film did not exceed the consumable limit values during storage. The lowest TBA values were determined in LA, LB and KB groups. On the 2nd day of storage, the highest and lowest total aerobic mesophilic and psychrophilic results were found 5.97 log CFU / g (HB) and 4.62 log CFU / g (LA) respectively, on day 4, all groups exceeded the 7 log CFU / g limit value. According to the results of analysis carried out during storage, it was observed that LB group had a positive effect on product quality compared to other groups

Kestane kabuğu, ısırgan otu, kivi meyvesi ve narenciye özütlerinin antioksidan potansiyelleri ve bazı balık patojenlerine karşı antibakteriyel etkileri

The use of antioxidants and antibacterial compounds obtained from natural sources is important for human and animal health, as well as for controlling diseases. The aim of this study was to evaluates the antioxidant potentials and antibacterial effects of water extracts of C. sativa, U. dioica, A. deliciosa and C. aurantium against selected Gram-negative (Vibrio harveyi, Vibrio vulnificus, Vibrio anguillarum, Vibrio rotiferianus, Vibrio campbellii, Vibrio ponticus and Aeromonas veronii) and Gram-positive (Bacillus thuringiensis) bacteria. Results of antioxidant test indicated that the chestnut shell extract had the highest DPPH inhibition (87.03 %) followed by citrus fruit (80.40 %). All extracts showed antibacterial activity against one or more species of bacteria. The most susceptible bacteria were V. harveyi (32.05 mm zone diameter) and V. campbellii (21.66 mm zone diameter) and the resistant species were V. anguillarum, V. ponticus and A. veronii. The results show that plant extracts have the potential to be used as an antibacterial agent in aquaculture and as an antioxidant agent in processing technology.Doğal kaynaklardan elde edilen antioksidan ve antimikrobiyal bileşiklerin kullanımı, insan ve hayvan sağlığı için olduğu kadar hastalıkların kontrolü açısından da önemlidir. Bu çalışmanın amacı, C. sativa, U. dioica, A. deliciosa ve C. aurantium bitkilerinden elde edilen su bazlı özütlerin antioksidan potansiyellerinin belirlenmesi, aynı zamanda seçilen Gram-negatif (Vibrio harveyi, Vibrio vulnificus, Vibrio anguillarum, Vibrio rotiferianus, Vibrio campbellii, Vibrio ponticus ve Aeromonas veronii) ve Gram-pozitif (Bacillus thuringiensis) bakterilere karşı antibakteriyel etkilerinin değerlendirilmesidir. Antioksidan aktivitesi testi sonuçlarına göre, en yüksek DPPH inhibisyonu (%87,03) kestane kabuğu özütünde, ikinci olarak turunç özütünde (%80,40) belirlenmiştir. Tüm özütlerin bir veya daha fazla bakteri türüne karşı antibakteriyel aktivite gösterdiği tespit edilmiştir. Özütlere karşı en duyarlı bakteriler V. harveyi (32,05 mm zon çapı) ve V. campbellii (21,66 mm zon çapı), dirençli türler ise V. anguillarum, V. ponticus ve A. veronii olarak belirlenmiştir. Çalışma sonuçları, elde edilen özütlerin su ürünleri yetiştiriciliğinde antibakteriyel madde ve işleme teknolojisinde antioksidan ajan olarak kullanılma potansiyeline sahip olduğunu göstermektedi

A study about determination of microbial and heavy metal load in one of the squid species (Illex argentinus Castellanos, 1960)which have been imported to Turkey

Bu çalışmada İspanya menşeli aylık olarak ithal edilen dondurulmuş kalamar (Illex argentinus) üzerinde; ağır metal (kurşun, kadmiyum, arsenik, cıva, bakır, çinko), mikrobiyolojik (toplam bakteri, koliform, E. coli, Staph. aureus, Salmonella) ve sodyum metabisülfit değerleri tesbit edilmiştir. Elde edilen bulgulara göre ithal edilen kalamarların yapılan laboratuar analizlerinin (ağırmetal, mikrobiyolojik ve sodyum metabisülfit) sonucunda insan sağlığı yönünden bir tehlike luşturmadığı saptanmıştır.Turkey. In this study, heavy metal ( lead, cadmium, arsenic, mercury, cupper and zinc ), microbiologic ( total bacterium, coliform, E. coli, Staph. aureus, Salmonella ) and sodium metabisulphite values in frozen imported monthly squid which originates from Spain were determined. According to the results of laboratory analysis(heavy metal, microbiologic and sodium metabisulphite), it was determined that imported squids were not harmful to human health

A study about determination of microbial and heavy metal load in one of the squid species (Illex argentinus Castellanos, 1960)which have been imported to Turkey

Bu çalışmada İspanya menşeli aylık olarak ithal edilen dondurulmuş kalamar (Illex argentinus) üzerinde; ağır metal (kurşun, kadmiyum, arsenik, cıva, bakır, çinko), mikrobiyolojik (toplam bakteri, koliform, E. coli, Staph. aureus, Salmonella) ve sodyum metabisülfit değerleri tesbit edilmiştir. Elde edilen bulgulara göre ithal edilen kalamarların yapılan laboratuar analizlerinin (ağırmetal, mikrobiyolojik ve sodyum metabisülfit) sonucunda insan sağlığı yönünden bir tehlike luşturmadığı saptanmıştır.Turkey. In this study, heavy metal ( lead, cadmium, arsenic, mercury, cupper and zinc ), microbiologic ( total bacterium, coliform, E. coli, Staph. aureus, Salmonella ) and sodium metabisulphite values in frozen imported monthly squid which originates from Spain were determined. According to the results of laboratory analysis(heavy metal, microbiologic and sodium metabisulphite), it was determined that imported squids were not harmful to human health

Türkiye’ye ithal edilen bir kalamar türünün (Illex argentinus Castellanos, 1960) mikrobiyal ve ağır metal yükünün belirlenmesi üzerine bir araştırma

Turkey. In this study, heavy metal ( lead, cadmium, arsenic, mercury, cupper and zinc ), microbiologic ( total bacterium, coliform, E. coli, Staph. aureus, Salmonella ) and sodium metabisulphite values in frozen imported monthly squid which originates from Spain were determined. According to the results of laboratory analysis(heavy metal, microbiologic and sodium metabisulphite), it was determined that imported squids were not harmful to human health.Bu çalışmada İspanya menşeli aylık olarak ithal edilen dondurulmuş kalamar (Illex argentinus) üzerinde; ağır metal (kurşun, kadmiyum, arsenik, cıva, bakır, çinko), mikrobiyolojik (toplam bakteri, koliform, E. coli, Staph. aureus, Salmonella) ve sodyum metabisülfit değerleri tesbit edilmiştir. Elde edilen bulgulara göre ithal edilen kalamarların yapılan laboratuar analizlerinin (ağırmetal, mikrobiyolojik ve sodyum metabisülfit) sonucunda insan sağlığı yönünden bir tehlike luşturmadığı saptanmıştır

The effect of black seed oil and olive oil on shelf life of dry-salted crucian carp (Carassius carassius Linneaus, 1758)

WOS: 000392389000027Introduction Seafood important in the health of human beings, is qualified as sensitive nutrients that have a limited shelf life (Gram and Huss, 2000). Due to their sensitivities, varieties of preservation methods have been used from past to present. One of these methods is salting that has been used traditionally. The salting process is divided into 3 groups including dry salting, brine salting and mixed salting (Erdem et al., 2005)

The usage of sea algae in human nutrition

Denizin önemli canlı kaynaklarından biri de alglerdir. Alglerden besin, tarım, tıp, eczacılık, kozmetik ve değişik endüstri dallarında faydalanılmaktadır. Nüfusun hızla çoğaldığı, beslenme sorununun giderek arttığı günümüzde, alglerden yararlanma çalışmaları da artmaktadır. Deniz alglerinden, agar-agar, alginat ve carragean gibi önemli ekstraksiyon ürünleri elde edilmekte, ayrıca doğrudan beslenme amacıyla kullanılmaktadır. Deniz algleri taze (salata şeklinde), kurutulmuş olarak ve pişirilerek (yemek, çorba, sos şeklinde) tüketilmektedir. Agar-agar, alginat, carragean jelleştirici, yoğunlaştırıcı, süspansiyon haline getirici özellikleriyle reçel, marmelat, krema, jöle yapımında, dondurmacılıkta kristal oluşumunu engelleyici olarak kullanılmaktadır.One of the most important living sources of sea is algae. Nutrition, agriculture, medicine, pharmacy, cosmetics and various industrial branchies benefit from algae. Nowadays, with increasing world population and nutrional problems, there is also an increase in studies of utilizing of algae, important extractions like agar-agar, alginat and carragean are obtained from sea algae which are also used directly in nutritional aim. Sea algae are consumed as fresh (like salad), dried and cooked (like meal, soup and sauce). Sea algae has agar-agar, alginat and carragean gelatination, and causation of condense suspension, therefore they are used for making jam, marmalade, cream and jelly and, in icecream sector, as blocking of cristalization