Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir productio

Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production

Turkish and Global Legislations for Seafood Safety and Quality

Su ürünleri çok çabuk bozulabilen gıda ürünleri arasında yer almaktadır. Bu nedenle avlamadan işlemeye kadar geçen sürede çok dikkatli bir biçimde işlem görmeli ve kontrol altında bulundurulmalıdırlar. Türkiye'de gıda mevzuatı konusunda özellikle Avrupa Birliği uyum müzakerelerinin başlamasıyla birlikte uygulamaya konulan düzenlemeler, ürünlerimizin gıda güvenliği açısından başta Avrupa Birliği olmak üzere tüm dünyadaki ülkelerin gıda ürünleriyle ile rekabet edebilme imkânı doğurmuştur. Bu derlemede su ürünlerinin kalite ve güvenliği için Türkiye'de ve dünyada uygulanan çevresel, kimyasal, mikrobiyolojik etkiler ile ilgili ve katkı maddelerine ilişkin mevzuatların incelenmesi amaçlanmıştırSeafood is among the most perishable food products. Therefore, during fishing and process, seafood products should be processed and controlled very carefully. In Turkey, especially with the applied regulations about food safety due to EU compliance negotiations, our products become competitive especially in the EU and world market. This review is aimed to examine the legislation of environmental, chemical, microbiological and additives for food safety in Turkey and around the world

Sudak (Sander lucioperca), sazan (Cyprinus carpio) ve yayın balığının (Silurus glanis) vitamin ve mineral içerikleri

Bu araştırmada, sudak (Sander lucioperca), sazan (Cyprinus carpio) ve yayın balıklarının (Silurus glanis) vitamin ve mineral içerikleri belirlenmiştir. En düşük su içeriği (76,79 g/100 g), en yüksek kül (1,17 g/100 g) ve yağ (3,5 g /100 g) içeriğinin sazanda olduğu belirlenmiştir. En yüksek su (81,81 g/100 g) ve en düşük protein (17,17 g/100 g) içeriği yayın örneklerinde bulunmuştur. Diğer yandan, sudağın yağ içeriği (0,74 g/100 g) sazan (3,5 g/100 g) ve yayından (1,12 g/100 g) önemli derecede düşüktür. Üç türün ortalama C vitamini 1,14-2,15 mg/100 g, thiamin 0,04-0,08 mg/100 g, riboflavin 0,03-0,10 mg/100 g, folik asit 12,13-33,23 ?g/100 g, A vitamini 6,30-23,52 ?g/100 g ve E vitamini 0,46-0,94 mg/100 g aralığındadır. Ortalama Na, K, Mg, Mn, Cu ve Zn içerikleri sırasıyla 61,25-130,10, 305,90-358,10, 27,11-37,43, 0,85-1,36, 0,08-0,13 and 1,25-1,32 mg/100 g olarak bulunmuştur.The vitamin and mineral contents of pike perch (Sander lucioperca), common carp (Cyprinus carpio), and European catfish (Silurus glanis) were determined in this study. The lowest water content (76.79 g/100 g) and the highest ash (1.17 g/100 g) and fat (3.5 g/100 g) contents were determined in common carp. The highest water (81.81 g/100 g) and lowest protein contents (17.17 g/100 g) were found in European catfish sample. On the other hand, the fat content of pike perch (0.74 g/100 g) was significantly lower than common carp (3.5 g/100 g) and European catfish (1.12g/100 g). The mean vitamin contents across 3 species were in the range of 1.14-2.15 mg/100 g for vitamin C, 0.04-0.08 mg/100 g for thiamin, 0.03-0.10 mg/100 g for riboflavin, 12.13-33.23 µg/100 g for folic acid, 6.30-23.52 µg/100 g for vitamin A and 0.46- 0.94 mg/100 g for vitamin E. The mean contents of Na, K, Mg, Mn, Cu, and Zn were found as 61.25-130.10, 305.90- 358.10, 27.11-37.43, 0.85-1.36, 0.08-0.13, and 1.25-1.32 mg/100 g, respectively

Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

a b s t r a c t The shelf life of red mullet and goldband goatfish during ice storage were studied in terms of sensory, microbiological and chemical changes. The sensory acceptability limit was 8 days for goldband goatfish (Upeneus moluccensis) and 11 days for red mullet (Mullus barbatus) stored in ice. The TVC level was correlated with sensory assessment. The TVC exceeded 7 log cfu g À1 after 8 days for goldband goatfish, and 11 days for red mullet. At the end of storage period, pH, TVB-N, TBA, FFA and PV for red mullet were 7.84, 47.19 mg/100 g, 0.69 mg MA kg À1 , 1.17% oleic acid and 1.58 meq O 2 /kg and for goldband goatfish they were 7.53, 43.97 mg/100 g, 0.74 mg MA kg À1 , 1.62% oleic acid and 1.68 meq O 2 /kg, respectively. In red mullet, agmatine, serotonin, histamine and dopamine became the dominant amines, reaching 7.30, 5.97, 2.52 and 2.31 mg/100 g, respectively. Also the dominant amines for goldband goatfish were 4.37, 3.88, 3.38 and 2.00 mg/100 g for histamine, agmatine, dopamine and putrescine, respectively

The impact of fish protein isolate addition on the physical properties of chicken frankfurter during cold storage (4°C)

Fish protein isolates prepared with pH shifting methods have great potential as an ingredient in recent years. Although it is anticipated that the addition of fish protein isolates (FPl) enhance the nutritional value, there is scarce information about the effect of fish protein isolate on physical properties of processed food during storage. Therefore, the object of this study was to determine the effect of FPI on physical properties of chicken frankfurter-type sausages during cold (4"C) storage. For this purpose, chicken sausage dough was divided into 4 groups; the control group i: without any FPI addition, and for the other 3 groups chicken sausage dough were substituted by LO%,zoyo and30% with FPl. The lightness value of the control and 30% FPI groups declined at the end of storage. The same decrease was observedin 1,0% and2A% FPI groups up to the 33th day of storage, but there were no significant differences after that point till the end of the storage. lnitially, the hardness value of the control group (3251.239) was lower than the other groups (4234.L9- 44O8.27g). The weakening rate of 30% FPI group was significantly higher than the other groups. While the initial hardness value of 30% FPI group was found as 4246.87 g, it was reduced to 2587.L6 g at the end of the storage. There were no significant differences between groups in terms of chewiness (2024-2097Cmm), springiness (0.88-0.90mm), adhesiveness (-2.57-2.95gs), resilience (0.19-0.219) and cohesiveness (0.65-0.69) values until the 27lh day of storage. Results of texture measurement showed that textural deterioration increased with storage time. At the end the least textural deterioration was observed in 20% FPI group. However, texture feature of LO% FPI group was the most close to control grou

Balık (Caracius gibelio) silajlarında laktik asit bakteri suşlarının biyojenik amin oluşumu üzerine etkileri

In this study, it was aimed to select appropriate starting lactic acid bacteria (LAB) species to produce safe fish silages in regards of biogenic ami-nes. For this purpose, five LAB species (LactobaciTTus plantaruml LactobaciTlus brevis, Pediococcus acidifactici, Enterococcus gallinarun and Streptococcus spp) were used and formic acid was used as control, and fish silages with Carassius gibeTio were prepared. After acid and fermented fish silages were stored for three weeks, they were dried in a spray drier for ease of transport and use. This study was supported by TUBITAK (213O166). Putrescine and cadaverj-ne were found at 1ow levels (below 3.5 mg/1009) during three weeks of storage. Histamine level was found to be in the range of 0.63 to 3.32 mq/1,009 in all groups in the thlrd week. While histamine was not detected in spray dried fish silage powders, all other biogenic amines were detected below 1 mgl1009. It was found that these LABs used in the research do not cause any adverse effects in terms of bi-ogenic amine

Determination Of Organic Acid Concentrations In Wet And Spray- Dried Fish Silage Prepared With Lactic Acid Bacteria

Organic acids formed in fermented products such as fish silage as a result of hydrolysis, biochemical metabolism, and microbial activity. Organic acids such as acetic and propionic acids are the most powerful inhibitors and are used for the prevention of growth of bacteria, yeast and mold. Because of this, for technical, nutritional, sensorial and microbial point of view, it is important to evaluate the quantitative determination of organic acids in fermented foods. ln this study, ln this study, the fermented fish silages were produced with Lactobacillus plantarum(PL), Pediococcus acidilactici(AC), Enterococcus gallinarum(GL), Lactobacillus brevis(BR) and Streptococcus spp.(ST) and the acid silages were prepared with formic acid (FA, %3). The aim of this study was to determine the organic acid concentrations of acid and fermented, wet and spray-dried fish silages made from gibel carp (Carassius gibelio). This project was supported by Scientific and Technological Research Council of Turkey (TOVAG-213O166). The results showed that although raw gibel carp did not contain propionic acid, it is rich in lactic and acetic acids. ln fermented groups of wet silages, propionic acid formed primarily followed by lactic acid. ln all the fermented groups, PL group had the richest amount of lactic and propionic acids (1935.43 and 4218.80m9/100g, respectively). ln terms of propionic acid production, all the fermented groups showed amounts over 2000mg/100g. After spray drying of all silage groups, other than propionic acid production of BR group (3397.95m9,/100g), propionic and lactic acid production in all of the fermented groups showed amounts over 4000 mg/L00g. The highest acetic and succinic acid accumulation in fermented groups of spray-dried fish silages was observed in PL group (1939.35 mg/100g, 134.13 mg/100g, respectively). The results of this study showed that fermentation process for the production of fish silages with various lactic acid bacteria species formed considerably rich amounts of organic acids

Biogenic amine formations in wet and spray-dried fish (Equulites klunzingeri) silage prepared with lactic acid bacteria strains

Fish silage is an effective method to produce high quality animal food from discard fish. Lactic acid bacteria utilization for the production of fish silages have considerable advantages than the chemical silages because of their positive properties such as organic acids, bacteriocins productions and the enhancement of the flavour. However, fish products may contain biogenic amines because of the action of endogenous and bacterial decarboxylase enzymes activities. lt was reported that some lactic acid bacteria (LAB) were able to degrade biogenic amines by means of amino oxidases. ln this study, the effects of lactic acid bacteria on biogenic amines in wet and spray-dried fish silages for the duration of the fermentation process were investigated. The fish (Equulites klunzingeri) silages were prepared with LAB strains (Lactobacillus plantarum, Lactobacillus brevis, Pediococcus acidilactici, Enterococcus gallinarum and Streptococcus spp.) and formic acid as the control group. Acid and fermented silage groups were stored at room temperature (27-28oC\ for three weeks. After three weeks, all silage groups were spray-drieri L;siiig mini spray dryer (Buchi-290,Switzerland). Biogenic amine analysis in wet and dried fish silages was performed using a rapid HPLC method. This project was supported by Scientific and Technological Resea rch Council of Turkey (TOVAG-2 13O166)