Investigation of Nutritional Values, Sensorial, Flesh Productivity of Parapenaus longirostris (Lucas, 1846) Between Populations in the Sea of Marmara and in the Northern Aegean Sea

Abstract—The differences of Parapenaus longirostris caught from The North Aegean Sea and The Marmara Sea on proximate composition, sensorial analysis (for raw and cooked samples) and flesh productivity of the samples were investigated. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from The North Aegean Sea were 74.92 ± 0.1, 20.32 ± 0.16, 2.55 ± 0.1, 2.13 ± 0.08, 0.08 %, 110.1 kcal/100g, respectively. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from the Marmara Sea were 76.9 ± 0.02, 19.06 ± 0.03, 2.22 ± 0.08, 1.51 ± 0.04, 0.33, 102.77 kcal/100g, respectively. Protein, lipid, ash and energy values of the Northern Aegean Sea shrimp were higher that of than the Marmara Sea shrimp. On the other hand, moisture, carbohydrate values of the Northern Aegean Sea shrimp were lower than the other one. Sensorial analyses were done for raw and cooked samples. Among all properties for raw samples, flesh color, shrimp connective tissue, shrimp body parameters were found different each other according to the result of the panel. According to the result of the cooked shrimp samples among all properties, cooked odour, flavor, texture were found different each other as well. Especially, flavor and textural properties of cooked shrimps of the Northern Aegean Sea were higher than the Marmara Sea shrimp. Whereas flesh productivity of the Northern Aegean Sea shrimp was found 46.42 %, the Marmara Sea shrimp was found as 47.74 %

Investigation of Nutritional Values, Sensorial, Flesh Productivity of Parapenaus longirostris (Lucas, 1846) Between Populations in the Sea of Marmara and in the Northern Aegean Sea

Abstract—The differences of Parapenaus longirostris caught from The North Aegean Sea and The Marmara Sea on proximate composition, sensorial analysis (for raw and cooked samples) and flesh productivity of the samples were investigated. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from The North Aegean Sea were 74.92 ± 0.1, 20.32 ± 0.16, 2.55 ± 0.1, 2.13 ± 0.08, 0.08 %, 110.1 kcal/100g, respectively. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from the Marmara Sea were 76.9 ± 0.02, 19.06 ± 0.03, 2.22 ± 0.08, 1.51 ± 0.04, 0.33, 102.77 kcal/100g, respectively. Protein, lipid, ash and energy values of the Northern Aegean Sea shrimp were higher that of than the Marmara Sea shrimp. On the other hand, moisture, carbohydrate values of the Northern Aegean Sea shrimp were lower than the other one. Sensorial analyses were done for raw and cooked samples. Among all properties for raw samples, flesh color, shrimp connective tissue, shrimp body parameters were found different each other according to the result of the panel. According to the result of the cooked shrimp samples among all properties, cooked odour, flavor, texture were found different each other as well. Especially, flavor and textural properties of cooked shrimps of the Northern Aegean Sea were higher than the Marmara Sea shrimp. Whereas flesh productivity of the Northern Aegean Sea shrimp was found 46.42 %, the Marmara Sea shrimp was found as 47.74 %

Investigation of Nutritional Values, Sensorial, Flesh Productivity of Parapenaus longirostris (Lucas, 1846) Between Populations in the Sea of Marmara and in the Northern Aegean Sea

Abstract—The differences of Parapenaus longirostris caught from The North Aegean Sea and The Marmara Sea on proximate composition, sensorial analysis (for raw and cooked samples) and flesh productivity of the samples were investigated. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from The North Aegean Sea were 74.92 ± 0.1, 20.32 ± 0.16, 2.55 ± 0.1, 2.13 ± 0.08, 0.08 %, 110.1 kcal/100g, respectively. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from the Marmara Sea were 76.9 ± 0.02, 19.06 ± 0.03, 2.22 ± 0.08, 1.51 ± 0.04, 0.33, 102.77 kcal/100g, respectively. Protein, lipid, ash and energy values of the Northern Aegean Sea shrimp were higher that of than the Marmara Sea shrimp. On the other hand, moisture, carbohydrate values of the Northern Aegean Sea shrimp were lower than the other one. Sensorial analyses were done for raw and cooked samples. Among all properties for raw samples, flesh color, shrimp connective tissue, shrimp body parameters were found different each other according to the result of the panel. According to the result of the cooked shrimp samples among all properties, cooked odour, flavor, texture were found different each other as well. Especially, flavor and textural properties of cooked shrimps of the Northern Aegean Sea were higher than the Marmara Sea shrimp. Whereas flesh productivity of the Northern Aegean Sea shrimp was found 46.42 %, the Marmara Sea shrimp was found as 47.74 %

Effects of cooking methods on the quality and safety of crayfish (Astacus leptodactylus Eschscholtz, 1823) during chilled storage

The aim of this study was to investigate the effects of three different cooking methods on the quality and shelf life of crayfish during chilled storage. The changes in the physical, chemical, microbiological and sensory qualities of three different cooked crayfish (boiled: BC: sous vide cooked: SVC and microwaved: MC) were monitored during chilled storage (2 +/- 0.7 degrees C). Crayfish were cooked by three cooking methods were cooled by blast chiller. After cooking process, the lowest cooking loss was the SVC group as 1.25 g. The yield percentage was observed for cooked crayfish different cooking methods (sous vide, microwaved, and boiling) was 97.29, 96.27, and 94.40% respectively. Results demonstrated that the microbial and chemical safety of all cooked crayfish were not overall satisfactory for human consumption on the 28 days. However, after 21 days of storage, only the SVC and BC groups, except MC, had acceptable sensory scores from the cooked crayfish. Practical applications Crustaceans are general commonly cooked in boiling water all over the world. This habit has a irritating impact on the consumers in terms of do not contain animal welfare and due to nutritional losses. The present study involves the changes in the physical, chemical, microbiological and sensory qualities of three different cooked crayfish (boiled: BC: sous vide cooked: SVC and microwaved: MC) were monitored during chilled storage. Sous vide cooking is recommended to replace traditional cooking methods that seriously affect cooked crayfish due to nutrient losses and quality

Effect of Various Technological Processes on the Fatty Acid Composition of Mussel (Mytilus galloprovincialis, L.)

In this study the effect of various processing techniques on the fatty acid composition of mussel, a member of bivalves, was investigated. According to the results, applied techniques such as smoking, pickling, and different kinds of cooking are recorded to have caused important changes in their fatty acid compositions. It was also seen that these changes were occurred from PUFA's, ecosapentaenoic (EPA) (C20:5 n-3), and docosahexanoic (DHA) (C22:6 n-3) which are important especially in nutrition. Generally, in accord with the processing technique, a decrease in different proportions was found in the quantity of ecosapentaenoic and docosahexanoic acids. Maximum decrease in the mentioned fatty acids was especially observed in the mussels processed by frying and cooking

Characterization of GnRH, ILGFRI and AR Genes in Sturgeon's Genomics

In this study, gonadotropin-releasing hormone (GnRH), insulin-like growth factor receptor I (ILGFRI), and androgen receptor (AR) genes coding, were examined by polymerase chain reaction (PCR) analysis and DNA sequencing in three Eurasian sturgeon species: Huso huso, Acipenser stellatus and A. gueldenstaedtii. Amplicons of 190 bp for GnRH, 180 bp for ILGFRI, and 200 bp for AR genes were amplified with specific primer pairs in all species genome. All amplification products were sequenced and compared to reference H. huso genome retrieved from NCBI database by BLASTN analysis. The ILGFRI gene had the most similar sequences (75.96-96.15%) in all species. Gene sequence similarity calculated for AR gene ranged from 48.5-95.71%. The GnRH gene had more distant sequences (23.48-83.91%) between species. There was moderate similarity between H. huso and the reference H. huso samples. An unauthorized (a sample seized from poachers) sample was more closely related to A. stellatus. Partial coding region of AR gene was registered in NCBI database under Accession Number: KC172108. Five nucleotide changes were detected in this sequence, two of which resulted in changes in amino acid sequence. Also, a partial sequence consisted of two microsatellite regions of two and four nucleotide repeats. Three constructed dendrograms displayed the relationship among species according to certain genomic regions. These findings indicate a high level of diversity among and even within the same species. They also show that these three genes could be useful in species' identification and characterization

A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream(Sparus aurata)Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties

Coating of sea bream fillets with thymol loaded chitosan based electrospun nanofibers (TLCN) and chitosan based nanafibers (CN) has been presented a novel approach to delay chemical deterioration. We assessed CN and TLCN with respect of scanting of total volatile basic nitrogen (TVBN), trimethylamine (TMA), thiobarbituric acid (TBA) deterioration during cold storage condition. Electrospinning process was applied to obtain TLCN and CN. Both of nanofibers obtained from biopolymer and bioactive material were cylindrical, smooth, beadless. Thermal, molecular, zeta potential (ZP), and surface properties of the groups were investigated, revealing that CN indicated molecular interactions with thymol in nanofibers, reduce in physical properties of these structures, thermal decomposition (an alteration in mass of CN and TLCN at temperatures below 190 degrees C, corresponding to 20.53% and 19.97%, respectively) and also dispersion stabilities ( potential) of CN and TLCN were determined 33.68 +/- 3.35 and 21.85 +/- 1.96 mV, respectively. TVBN and TMA stability analyses demonstrated that CN and TLCN were both effective in delaying chemical deterioration of fish fillets, furthermore TLCN was more effective against chemical deterioration. TBA analyses results of fish fillets indicated that CN and TLCN delayed rancidity in fish meat as compared to control group samples. The presented study results suggested that coating of the sea bream fillets with CN and TLCN would be a promising approach to delay the chemical deterioration of fish fillets

The Detection of Potential Carcinogenic PAH Using HPLC Procedure in Two Different Smoked Fish, Case Study: Istanbul/Turkey

In this study, 24 samples of smoked fish products were analysed in order to investigate the levels of the potently carcinogenic PAHs. Salmon and rainbow trout samples were tested with a liquid choromatographic (HPLC) method. In none of the smoked fish products benzo(a)pyrene, one of the potential carcinogenic PAH compounds limited in food codex alimentarious was detected. However, benzo(a)antrecene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(g,h,i)perylene, compounds which could be carcinogenic for humans, were detected in the smoked samples. There is a significant correlation between the fish fat and the total PAHs level. Consequently the average fat contents of the smoked salmon were significantly higher than that of the smoked rainbow trout. It was also detected that the total PAH amount variations of the smoked fish samples were due to the non-homogenous smoke dispersion in the traditional ovens and it was difficult to obtain homogenous smoked fish products from traditional ovens

Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets

In this work, a combination of liquid smoke and thymol was encapsulated in chitosan nanofibers and the electrospun nanofibers were used to coat sea bass (Dicentrarchus labrax) fillets in order to delay growth of total mesophilic aerobic bacteria, psychrophilic bacteria and yeast and mold during storage period. The nanofibers were also characterized in terms of their zeta potential and fiber diameter values, microstructure and thermal decomposition. The dispersion stability (zeta potential) values were determined to range between 27.6 and 33.3 mV while fiber diameters were observed to differ from 72 to 132 nm. The electrospun nanofibers were in smooth, beadles, ultrafine, cylindrical and biopolymeric structure. The average weight loss in nanofibers were detected to be 85%. Microbiological stability tests demonstrated that the combination encapsulated in nanofibers was effective against growth of the tested microorganisms, exhibiting almost 60% limitation of growth in terms of total mesophilic bacteria. The coating of the fish fillets with the nanofibers encapsulated with the smoke/thymol combination would be a promising approach to delay microbial growth in fish fillets at cold storage conditions (6 +/- 1 degrees C). (C) 2017 Elsevier Ltd. All rights reserved