Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes

In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 °C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P0.05). However, total volatile basic nitrogen (TVB-N, mg/100g) value was changed significantly (P<0.05) between raw fish meat and pre-fried chips. The results of sensory analyses made by panelists were as follows; fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at -18 °C for 6 months were within the acceptable limits

Chitin-Chitosan Yield of Freshwater Crab (Potamon potamios, Olivier 1804) Shell

In this study, freshwater crab (Potamon potamios, Olivier 1804), economically unevaluated, was used to obtain chitin-chitosan. Chitin-chitosan was extracted with standardized modified chemical method. Chitosan was extracted with demineralization, deproteinization, decoloration (chitin) and deacetylation (chitosan). Grinded shell was obtained as 60% after boiling, drying and grinding processes. Chitosan yield of crab shell was determined as 4.65% from grinded crab shell after demineralization (yield is 34.32%), deproteinization (yield is 7.25%), decoloration (yield is 6.83%) and deacetylation processes. Moreover, freshwater crab stock was estimated with catch per unit effort (CPUE) data in Eğirdir Lake for calculation of quantity of chitosan. Population size was estimated between 12.85±11.88 and 23.86±25.39 tones and freshwater crab was determined as an appropriate crustacean to obtain chitin-chitosan

Utilization and Quality of Fish Fingers from Prussian Carp (Carassius gibelio Bloch, 1782)

Fish fingers were produced from Carassius gibelio and evaluated through nutritional parameters. The fish finger nutritional composition changed with pre-frying process. The moisture, crude fat, crude protein and crude ash contents of fish fingers were determined as 56.543 ± 0.113, 10.507 ± 0.116, 15.577 ± 0.382 and 2.027 ± 0.133, respectively. Unsaturated fatty acids, especially C 18:1 ω-9 and C18: 2 ω-6 increased with pre-frying process. The values of pH, thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) changed significantly (P<0.05) between fresh fish meat and pre-frying fingers. Scores for flavor, texture, color, odour and general acceptability of frying fish fingers were determined as 8.235 ± 0.207, 8.412 ± 0.193, 8.294 ± 0.206, 8.353 ± 0.170 and 8.471 ± 0.151, respectively

Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

Abstract In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio 1.81 ± 0.01. The overall acceptability score obtained by the sensory evaluation of panelists was very high (8.09 ± 0.25)

Astacid kerevitlerin avcılığında yemli ve yemsiz tuzakların etkinliği

Eğirdir Gölü’nde 2003 yılının Haziran ayından Aralık ayına kadar yemli ve yemsiz kullanılan pinterlerin av etkinliği incelenmiştir. Toplam 400 adet pinter tesadüfi olarak seçilen kıyı hattı boyunca 3 m aralıklarla atılmış ve 7 ay boyunca kontrol edilmiştir. Araştırma periyodu boyunca yemli ve yemsiz pinterler ile yakalanan kerevit miktarlarında belirgin bir artışın olduğu gözlenmiştir. Ortalama birim çabadaki av miktarı (CPUE) örnekleme periyotları ve her iki deneme grubu için farklı bulunmuştur. Yemli ve yemsiz pinterlerde ortalama CPUE’nun araştırma periyodu boyunca arttığı ve iki gruba ait ortalama CPUE değerleri arasındaki farkın önemli (P0,05) bulunmuştur. Kerevit avcılığı 1999 yılına kadar yasaklanmıştır. Avcılık tekrar serbest bırakıldığında ise balıkçılık çabasında sürekli artış olmuştur. Kerevitlerin davranışları birim av çabası üzerine son derece etkili görünüyor ve yemsiz pinterlerin tüm av üzerinde daha etkili olduğu anlaşılmaktadır. Toplam ürün verimliliğinin arttırılması, pinterlerden kerevitlerin kaçışını en aza indirecek ve av miktarını arttıracak pinterlerin ve uygun yemin geliştirilmesi ile sağlanabilir.The effectiveness of baited and non-baited traps was evaluated from June and December 2003 in Eğirdir Lake. A total of 400 fyke-nets was set randomly along the shoreline at intervals of approximately 3 m, and hauled over 7 months. The mean catch per unit effort (CPUE) was found vary for sampling periods and treatments. In both treatments, average of CPUE were increased with increasing sampling periods. In addition, mean CPUE was found significantly different in both treatments (P&lt;0.05). The overall average CPUE in non-baited traps were 2 times greater than baited traps. More crayfish occupant nonbaited traps (n= 1947 traps, 69.5%) than baited traps (n= 945 traps, 33.7%). The larger and older crayfish were caught nonbaited traps while baited traps had smaller size crayfish. Although there were significant differences in the capture of crayfish between non-baited and baited traps, but no differences were found males and females in both treatments for 7 months study. There was an obvious increased number of traps caught crayfish in both non-baited and baited traps from July to December. The catching of crayfish had been prohibited by law until 1999 in Lake Eğirdir. When catching of crayfish was allowed again, fishing potential increased gradually each season. Crayfish behaviour appears to have the most effect on catch per unit trapping effort, but without bait can improve the overall catch. Improvement in harvesting efficiency can be achieved by developing trap designs that maximize catch while minimizing escape of crayfish

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Abstract In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

<div><p>Abstract In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets.</p></div

Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C

Abstract The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 ± 1 oC. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish (Group C) and fillets (Group D) groups were created for this study. According to fatty acid analysis, it was determined that meagre is rich in PUFA content and the n3/n6 ratio is within the ideal limits. In all 4 groups, obtained from fillets values were the highest in general, quality parameters were found within acceptable limits. Psychrophilic and mesophilic aerobic bacteria counts exceeded the standards for fillet groups on 7th days of storage. According to microbiological analysis, ungutted, beheaded, eviscerated samples were not exceeded limit values on 9th day. In conclusion, whole or gutted (headed and eviscerated) storage of meagre is found to be more advantageous compared to fillets for storage at 4 ± 1 oC