Varıjacıje u hemıjskom sadržaju ı masnokıselınskom profılu raže (raja clavata) ız Crnog mora, Turska

Proximate and fatty acid (FA) composition of different parts and sexes of ray (Raja clavata) were compared. Significant differences usually occurred (p<0.05) between liver samples and others body parts. The highest moisture, protein and ash contents were found for pectoral fin 78.56, 20.52 and 1.21%, respectively while fat content represented liver as 39.71%. Sexual differences were also found for both proximate and FA values. The levels of saturated (SFA) , monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) varied as 27.65-32.10%, 14.93-19.01% and 34.29-39.50% in total FAME, respectively. The highest PUFA and docosahexaenoic acid (DHA) values were observed in edible portion of liver for both sexes due to high contents of fat content despite the low values as % total FAME in comparison with other body parts. On the other hand, eicosapentaenoic acid (EPA) levels were found to be high in both calculated situation for liver samples. Significant variations among FA levels were observed for different body parts (p<0.05). The highest DHA and EPA values were in edible portion of liver were calculated as 6818 and 2331 mg/100 g, respectively indicating the importance of utilizing liver for this species

Different packaging methods effects on sensory quality and chemical criteria of marinated shad (Alosa immaculata, B., 1838)

ERDEM, Mehmet Emin/0000-0002-3245-8177; KORAL, SERKAN/0000-0001-7424-2481WOS: 000361639500007In this study the sensory and chemical parameters of marinated shad (Alosa immaculata, Bennett, 1838) were determined. Fish were marinated with different package methods (in brine, oil and vacuum packed) and stored at 4 +/- 1 degrees C. During the storage period, diffusion of proximate composition, acetic acid and sodium chloride into the fish fillets were determined. At the end of 7 months storage period, TVB-N were 8.05, 16.81 and 17.56 (mg/100 g), TMA were 2.28, 2.53 and 2.73 (mg/100 g), TBA were 7.08, 7.13 and 6.05 (mg malonaldehyde/kg) and pH were 4.42, 4.72 and 4.77 for brine, oil and vacuum packed samples, respectively. Throughout the storage period, effect of different package methods on TVB-N, TMA, TBA, pH, aw, acetic acid, sodium chloride and sensory issues were significant (p<0.05).Scientific Research Coordination Unit of Recep Tayyip Erdogan University, Rize, TurkeyRecep Tayyip Erdogan University [RUBAP 2008.103.03]This study was supported by the Scientific Research Coordination Unit of Recep Tayyip Erdogan University, Rize, Turkey (Project Number: RUBAP 2008.103.03)

Quality changes of spotless shad during storage at different conditions

KORAL, SERKAN/0000-0001-7424-2481; Kose, Sevim/0000-0001-6029-0458WOS: 000377012900006This study investigates the effect of using ice in combination with refrigeration on the sensory, physico-chemical and microbiological attributes of spotless shad during storage. Spotless shad kept in ice under refrigerated conditions had better sensory, physicochemical and microbiological quality as compared with control groups. the shelf life of samples kept at ambient temperature without ice was 2 days. Using ice and refrigeration only extended the shelf-life for 3 days and 4 days, respectively, while ice application with refrigeration further increased the shelf-life by 10 days. Physico-chemical and microbiological results usually supported sensory values. Histamine values were below EU (European Union) and FDA permitted levels for the shelf-life of fish

Sıcak tütsülenmiş kültür ve doğal istavritin (trachurus mediterraneus, steindachner, 1868) donmuş muhafaza (-20±2°C) koşullarındaki kalite değişimleri ve raf ömrü

Tütsüleme dünyada hem balık hem de et ürünlerinde kullanılan geleneksel bir koruma yöntemidir. Günümüzde tütsülenmiş balıklar kendilerine özgü tat ve aromanın yanı sıra uzun raf ömrüne sahip olmalarından dolayı da çokça rağbet görmektedirler. Bu çalışmada, doğal ve kültüre edilmiş istavrit balıklarının sıcak tütsüleme yöntemiyle tütsülendikten sonra donmuş muhafaza (-20±2°C) koşullarında depolanmaları esnasındaki kalite değişimleri ve buna bağlı olarak raf ömürlerinin karşılaştırmalı olarak tespit edilmesi amaçlanmıştır. Balıkların iç organları temizlenip yıkanmış, daha sonra %10'luk tuz salamurası ile 1 saat boyunca bekletildikten sonra sıcak tütsüleme işlemi uygulanmıştır. Örnekler strafor tabaklara dizilip üzerleri streç film ile kaplanmış ve -40?C'de 24 saat şoklandıktan sonra donmuş muhafaza koşullarında (-20±2°C) depolanmışlardır. Ürünlerdeki kalite değişimine bağlı raf ömrünün tespiti için aylık olarak kimyasal, mikrobiyolojik ve duyusal analizler yapılmıştır. Toplam Uçucu Bazik Azot (TVB-N), Tiyobarbitürik Asit (TBA) ve Trimetilamin (TMA) analizi sonuçlarına göre her iki grup da kabul edilebilir sınırlar içerisinde kalmıştır. Her iki grubun da histamin miktarları hem Amerikan Gıda ve İlaç Dairesi hem de Avrupa Birliği kuruluşlarının izin verdiği değerlerin altında bulunmuştur. Duyusal analiz sonuçlarına göre her iki grubun da 7 aylık raf ömrüne sahip olduğu tespit edilmiştir. Bu çalışma, sıcak tütsülenmiş doğal ve kültür istavrit balıklarının donmuş muhafaza koşullarında 7 ay süreyle depolanabileceğini göstermiştir. Kimyasal ve mikrobiyolojik kalite parametrelerinde her iki grupta da istatistiki olarak önemli değişimler gözlenmesine rağmen (P<0,05), duyusal değerlendirmede önemli bir farka rastlanmamıştır. Bununla beraber, kültür örneklerinin tüketici beğenisinin daha iyi olması bu türün kültüre edilmesinin daha iyi pazar değeri olacağına işaret edebilir. Ayrıca bu çalışmada biyojenik amin gelişiminin yavaşladığı gözlemlendiği için, bu tür örneklerde donmuş depolama sayesinde histaminden kaynaklı sağlık riski azalacaktırSmoking is a traditional preserving method used for both fish and meat products around the world. Smoked fish products have wide acceptance today due to their accustomed taste and aroma as well as their extended shelf-life. In this study, we aimed to determine quality changes and shelf-life of wild hot-smoked Mediterranean horse mackerel (Trachurus mediterraneus, Steindachner, 1868) during frozen storage (-20±2ºC) in comparison with its cultured counterparts. After gutting, cleaning and draining the samples, they were salted in 10% brine solution for 1 h and hot smoked within the same day. The samples were placed in styrofoam plates covered with a stretched film and frozen at -40?C for 24 h. Then, all samples were stored at -20±2ºC until spoilage. Chemical, microbiological and sensory analyses were performed monthly to investigate their quality changes and the shelf stability of the products. The results of total volatile basic-nitrogen, thiobarbituric acid and trimethylamine were obtained within the acceptable levels. Histamine values were found well below the permitted limits set by Food and Drug Administration and European Union. Sensory results showed that both storage groups (wild and cultured) had 7 months of shelf-life. This study showed that hot-smoked wild and cultured horse mackerel can be stored at -20±2ºC for 7 months. Culturing did not make any significant differences (P<0.05) in sensory quality despite of differences in chemical and microbiological changes between wild and cultured groups during storage. On the other hand, better consumer acceptance was observed for cultured samples indicating the advantage of culturing this species for a better market value. We also observed that frozen storage can retard the formation of biogenic amine contents and therefore, it is suggested to apply for such products to avoid histamine health ris

Perspective of turkish medicine students on cancer, cancer treatments, palliative care, and oncologists (ares study): A study of the palliative care working committee of the turkish oncology group (TOG)

Cancer is one of the most common causes of death all over the World (Rahib et al. in Cancer Res 74(11):2913–2921, 2014; Silbermann et al. in Ann Oncol 23(Suppl 3):iii15–iii28, 2012). It is crucial to diagnose this disease early by effective screening methods and also it is very important to acknowledge the community on various aspects of this disease such as the treatment methods and palliative care. Not only the oncologists but every medical doctor should be educated well in dealing with cancer patients. Previous studies suggested various opinions on the level of oncology education in medical schools (Pavlidis et al. in Ann Oncol 16(5):840–841, 2005). In this study, the perspectives of medical students on cancer, its treatment, palliative care, and the oncologists were analyzed in relation to their educational status. A multicenter survey analysis was performed on a total of 4224 medical school students that accepted to enter this study in Turkey. After the questions about the demographical characteristics of the students, their perspectives on the definition, diagnosis, screening, and treatment methods of cancer and their way of understanding metastatic disease as well as palliative care were analyzed. The questionnaire includes questions with answers and a scoring system of Likert type 5 (absolutely disagree = 1, completely agree = 5). In the last part of the questionnaire, there were some words to detect what the words “cancer” and “oncologist” meant for the students. The participant students were analyzed in two study groups; “group 1” (n = 1.255) were phases I and II students that had never attended an oncology lesson, and “group 2” (n = 2.969) were phases III to VI students that had attended oncology lessons in the medical school. SPSS v17 was used for the database and statistical analyses. A value of p < 0.05 was noted as statistically significant. Group 1 defined cancer as a contagious disease (p = 0.00025), they believed that early diagnosis was never possible (p = 0.042), all people with a diagnosis of cancer would certainly die (p = 0.044), and chemotherapy was not successful in a metastatic disease (p = 0.003) as compared to group 2. The rate of the students that believed gastric cancer screening was a part of the national screening policy was significantly more in group 1 than in group 2 (p = 0.00014). Group 2 had a higher anxiety level for themselves or their family members to become a cancer patient. Most of the students in both groups defined medical oncologists as warriors (57% in group 1 and 40% in group 2; p = 0.097), and cancer was reminding them of “death” (54% in group 1 and 48% in group 2; p = 0.102). This study suggested that oncology education was useful for the students’ understanding of cancer and related issues; however, the level of oncology education should be improved in medical schools in Turkey. This would be helpful for medical doctors to cope with many aspects of cancer as a major health care problem in this country. © 2018, American Association for Cancer Education

Determination of Seasonal Variation of Amino acid and Fatty acid Composition of Mediterranean Mussel (Mytilusgallapravincialis Lamarck, 1819 in the Eastern Black Sea

Bu çalışmada, Doğu Karadeniz Bölgesi'ndeki kara midyenin mevsimlere bağlı olarak amino asit ve yağ asidi kompozisyonundaki değişimler incelenmiştir. Doğu Karadeniz Bölgesinde toplam 12 istasyondan tüplü ve serbest dalış yöntemi ile örneklemeler yapılmıştır. Kara midyenin; ilkbahar, yaz, sonbahar ve kış mevsimlerinde toplam amino asit miktarları sırası ile 13272,13, 14252,13, 17472,13 ve 12548,88 mg/100 olarak tespit edilmiştir. Toplam esansiyel amino asit miktarımn mevsimsel ortalamaları sırası ile 6605,27, 6520,13, 6825,13 ve 5186,13 mg/ 100g ve toplam esansiyel olmayan amino asit miktarlarının mevsimsel ortalamaları ise 6666,88, 7732,00, 10647,00 ve 7362,75 mg/ 100g olarak bulunmuştur. Çalışma sonuçlarına göre 150 midye eti tüketilmesi günlük lösin miktarının yansından fazlasını lisin miktarını ise tamamını karşılamaya yeterlidir. Doymuş yağ asidi (DYA) grubunda palmitik asit ve stearik asidin yıllık genel ortalamaları sırası ile 19,62 (287,30 mg/ 100 g), %4,46 (64,32 mg/l 00g) olarak bulunmuştur. Bütün mevsimlerde tekli doymamış yağ asitleri (TDYA) içerisinde en fazla miktara eikosenoik asit (%6,39) ikinci sırada ise oleik asit (% 4,53) sahip olmuştur. Toplam çoklu doymamış yağ asidi (ÇDYA) miktarlarına mevsimsel bazda bakıldığında en düşük miktar yaz (% 45,66), en yüksek miktar ise ilkbahar (% 50,98) mevsiminde tespit edilmiştir. EPA ve DHAmiktarlan ise ÇDYA'ne benzer bir seyir izlemiştir. Kara midye etinin EPAve DHAyönünden zengin bir omegakaynağı olduğu bulunmuştur.In this study, seasonal variations in amino acid and fatty acid composition ofMediterranean mussel in the Eastern Black Sea Region were investigated. Total amino acid contents for spring, summer, autumn and winter were detected as 13272.13, l4252.13, 17472.13 and 12548.88 mg/ 100 gr, respectively. Seasonal average values of total essential amino acid amounts were accounted as 6605.27, 6520.13, 6825.13 and 5186.13 mg/100g and total non-essential amino acid contents 6666.88, 7732.00, 10647.00 and 7362.75 mg/ 100g, respectively. According to the results of the study,consumption of 150 mussel meat is enough for the daily leucine and lysine amino acid requirement. Annual general average values of palmitic and stearic acids of saturated fatty acid (SFA) groups in fatty acids were found as 19.62% (287.30 mg/ 100 g) and 4.46% (64.32 mg/lOOg), respectively. Amongst monounsaturated fatty acids (MUFA) groups the highestvalue was observed forwas belonging to eicosanoic acid (6.39 %) followed by oleic acid (4.53%). The lowest total polyunsaturated fatty acid (EPUFA) was found in summer (45.66 %) and the highest in spring (50.98%). Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) values showed similar trend with PUFA values. It was determined that Mediterranean mussel meat hasa goodsource ofomega-3 in terms ofEPAand DHA

Seasonal variation of meat yield and nutritional composition of sea snail (Rapana venosa Valenciennes, 1846 ) captured from Eastern Black Sea Region

Bu çalışmada Doğu Karadeniz Bölgesinde ticari olarak avcılığı yapılan deniz salyangozunun (Rapana venosa) mevsime bağlı olarak et verimi, besin ve yağ asidi kompozisyonundaki değişimler incelenmiştir. Giresun, Trabzon, Rize ve Artvin illerindeki toplam 12 istasyondan tüplü ve serbest dalış yöntemi ile örneklemeler yapılmıştır. Deniz salyangozlarının % net et verimleri yaz ve sonbahar mevsimlerinde ilkbahar ve kış mevsimlerine göre daha yüksek tespit edilmiştir. Dört mevsimin genel ortalaması ise % 19,50 olarak saptanmıştır. Biyokimyasal parametrelerden % kuru madde, % ham kül, % ham protein ve % ham yağ miktarı mevsimlere ve istasyonlara bağlı olarak değişiklikler göstermekle beraber mevsimlere göre elde edilen minimum ve maksimum değerler sırasıyla % 23,87-25,36, % 2,23-2,35, % 15,36-17,16, % 0,46-0,73 olarak bulunmuştur. Doymuş yağ asitleri grubundaki mevsimsel ortalamalarda palmitik (C16:0) ve stearik asit (C18:0) değerleri en düşük oranda yaz mevsiminde en yüksek oranda ise kış mevsiminde tespit edilmiştir. Toplam doymuş yağ asitlerindeki (?DYA) mevsimsel değişimin istatistiki açıdan önemli (p>0.05) olmadığı gözlenmiştir. Toplam tekli doymamış yağ asidi (?TDYA) miktarları 30,45 mg/100g ile 54,84 mg/100g arasında değişim göstermiş olup yaz ve ilkbahar mevsimlerinde bulunan değerler diğer mevsimlerden elde edilen değerler ile karşılaştırdığında farkın önemli (p0.05) among seasonal changes in total saturated fatty acid (SFA) values. Total monounsaturated fatty acid (?MUFA) values ranged from 30.45 mg/100g to 54.84 mg/100g, and values in summer and spring had statistically significant difference (p<0.05) from other seasonal values. The highest value among fatty acid groups was found in polyunsaturated fatty acid (PUFA) as 119.05 mg/100g. Arachidonic (C20:4n6), eicosapentaenoic (C20:5n3) and docosahexaenoic (C22:6n3) acids had highest values in PUFA. Changes in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) values in summer and autumn were statistically different (p<0.05) from other seasonal values. While total EPA+DHA values were between 27.40 and 93.42 mg/100 g, ?n6/?n3 ratio was found as 1.10 and 0.90. In conclusion, it was determined that nutritional composition of sea snail in Eastern Black Sea Region was affected by differences between station and seasonal changes

EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

This study investigates biogenic amine development (BA) vs. sensory, chemical and microbiological quality loss of anchovy (Engraulis encrasicolus) at three different chilled storage conditions which are commonly applied for fresh market and/storage prior to processing. The contents of BAs and sensory, chemical and microbiological quality parameters of anchovy were analysed daily during storage. Significant variations occurred (p<0.05) in the sensory, chemical and microbiological values among the storage groups. The highest shelf-life was found as 8 days for samples kept in chilled freshwater. Water-ice mix application resulted in lower TBA content indicating beneficial effect on its quality. Histamine results closely supported sensory values in terms of legally permitted levels set by US Food and Drug Administration (FDA). Histamine forming bacteria counts supported the formation of histamine in most groups while total bacteria counts were in agreement with sensory results in terms of acceptability. Moreover, some existing formulated indexes created from various BA levels were not found suitable to estimate spoilage degree of anchovy kept at these conditions. This study suggests that using ice and water-ice mix can improve shelf-life of anchovy stored at refrigerated temperatures in terms of food quality and safety. The results of this study can be used to guide seafood industry for testing fresh anchovy quality and safety at different chilled conditions

Determination of Seasonal Variation in the Biochemical Composition of Mediterrian Mussel (Mytilus galloprovincialisLamarck, 1819 ) from the Eastern Black Sea Region

Bu çalışmada Doğu Karadeniz Bölgesi'ndeki kara midyenin mevsime bağlı olarak biyokimyasal kompozisyonu ve et kalitesindeki değişimler incelenmiştir. Giresun, Trabzon, Rize ve Artvin illerindeki toplam 12 istasyondan tüplü ve serbest dalış yöntemi ile örneklemeler yapılmıştır. Kara midyelerin % net et verimleri ilkbahar ve yaz mevsimlerinde yüksek, sonbahar ve kış mevsimlerinde nispeten daha düşük tespit edilmiştir. Dört mevsimin genel ortalaması ise % 24,00 olarak saptanmıştır. Biyokimyasal analizlerden % kuru madde, % ham kül, % ham protein, % ham yağ ve % glikojen miktarı mevsimlere ve istasyonlara bağlı olarak değişiklikler göstermekle beraber mevsimlerin genel ortalama değeri sırasıyla % 18,95, % 1,70, % 12,04, % 1,82 ve % 3,38 olarak bulunmuştur. Mevsimsel açıdan bakıldığında beslenmenin yoğun olduğu mevsimlerde % ham protein miktarları (ilkbahar ve yaz) yükseliş göstermiştir. Yaz ve sonbahar mevsimlerinde canlının üreme dönemindeki (Mayıs-Ağustos) aktivitesinden dolayı yağ miktarlarında ise düşüşler gözlenmiştir. Araştırma sonuçlarına göre kara midyenin besin değeri yüksek bir gıda olduğu ve sağlıklı beslenme açısından tüketiminin yararlı olacağı düşünülmektedir. Ancak avcılık ve yetiştiricilik yapılacak ortamların kirlilik kaynaklarından etkilenmeyen bölgeler seçilerek yapılması uygun olacaktır.In this study, seasonal variations in biochemical composition and meat quality of Mediterrian Mussel in the Eastern Black Sea Region were investigated. Percentage of meat yield of Mediterrian Mussel was observed higher in summer and autumn than spring and winter. General average of the four seasons were determined as 24,00 %. Significant variation in the amounts of dry matter, crude ash, crude protein, crude fat and glycogen were occurred depending on seasons and stations. The general average values of all seasons were accounted as 18,95%, 1,70%, 12,04%, 1,82% and 3,38% respectively. Amount of crude protein increased seasonally (spring and summer) during the intensive feeding time. Lipid contents decreased in summer and autumn because of activity of mussel in the reproductive period. According to the results, it was thought to be benefit consumption of mussel having high nutritional value in terms of healthy diet. However, determination of the suitable collection or aquaculture areas nonaffected by the pollution sources would be appropriate

The Effect of Depuration on Metals, Bacteria, and Nutrition inVenus verrucosafrom the Aegean Sea: Benefit and Risk for Consumer Health of Warty Venus

karsli, baris/0000-0002-3944-6988; caglak, emre/0000-0002-7376-1359; KORAL, SERKAN/0000-0001-7424-2481WOS: 000544470000009In this study, the effect of the depuration period on proximate composition, metals, fatty acids, and bacteria in the edible tissue of warty venus (Venus verrucosa) collected from Izmir Bay in the Aegean Sea was investigated. in addition, benefit and risk for human health associated with the consumption of warty venus were determined by atherogenic index (AI), thrombogenic index (TI), polyene index (PI), fish lipid quality (FLQ), target hazard quotient (THQ), and hazard index (HI). the depuration process did not show a significant (P> .05) effect on proximate composition, except for ash. the depuration process was successful in reducing bacteria growth and the concentrations of all metals, except for copper. Total aerobic mesophilic bacteria count of 1.94 log CFU/g in the fresh samples was uncountable at 24 h of depuration. the concentrations of cadmium, lead, copper, iron, and zinc were below the limit values allowed for safe consumption. the analyzed metals were safe for human consumption based on provisional tolerable weekly intake (PTWI), THQ, and HI. Significant variations were also observed in the fatty acid values depending on the depuration periods (P< .05). the n3/n6 and polyunsaturated/saturated fatty acid ratios were greater than those recommended by the FAO/WHO. Moreover, the AI and TI of samples were under established limits