Screening for antibiotic residues in the trout by the Four Plate test, Premi test and ELISA test

WOS: 000252540000020The effectiveness of various assay systems for the examination of trout was investigated. The Four Plate test (FPT), Premi test and ELISA test were used for determining sulfadiazine/trimethoprim residues in trout. According to the results of the Four Plate test, when trouts were fed with pellets containing antibiotics (sulfadiazine/trimethoprim), the inhibition zones increased according to duration of feed application. In the control group, no inhibition zones were detected. The concentration of the residues accumulated and reached a plateau after 5 days. The antibiotics were detectable in the same concentration as on day 10, but 5 days later (on day 15) they were no longer detectable in the trout by EEC FPT. In contrast to the FPT, 5 days after discontinuing the medicated diet, there were still residues detectable by the Premi test and ELISA test on day 15. According to the ELISA test results of the trout; from day 1 to day 10 the results of sulfadiazine residues were found to be 4.18, 8.02, 9.13, 20.10, 21.32, 20.52, 20.75, 20.99, 20.90, 20.32 ppb, respectively. On day 10, the antibiotics were detectable in the same concentration. On day 15, sulfadiazine residues were found to be 6.82 ppb, but 5 days later (on day 20) they were no longer detectable in the trout. EEC Four Plate method presented less sensitivity and effectiveness in the detection of sulfadiazine

Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast-mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8 degrees C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10th day of storage, whereas fermented trout sausage reached this level on the 30th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish.Ege University Scientific Research Projects Coordination Unit [10SUF-014]; International Fisheries Symposium IFSCThis study was supported by Ege University Scientific Research Projects Coordination Unit. Project Number: 10SUF-014. It was presented as oral presentation at the II. International Fisheries Symposium IFSC 2018

Textural acceptability of prepared fish sausages by controlling textural indicators

WOS: 000356079900018The purpose of this paper is to verify the textural quality and acceptability of two different prepared emulsion-type fish sausages that were evaluated by using rainbow trout (Oncorhynchus mykiss) and saithe (Pollachius virens) fillets. Texture properties of the fish sausages were compared with three different emulsion-type sausages (chicken, turkey, and beef sausages) using texture profile analysis (TPA), shear test, Kramer shear test, pate penetration test, cooking loss, and expressible moisture. According to the TPA and firmness values, some textural indicators were found significantly weak (P < 0.05), but they met consumers preferences

Extraction of trypsin enzyme from visceral organs of anchovy (Engraulis encrasicolus) and sardine (Sardina pilchardus) and determination of some functional characteristics

WOS:000605750200007In this study, nutritional composition analysis of internal organs of anchovy (Engraulis encrasicolus) and sardine (Sardina pilchardus), trypsin activity determination of trypsin enzyme obtained from internal organs, protein solubility and color values of extracted trypsin parameters examined. Nutritional composition of internal organs: the moisture content of the anchovy internal organs 78.92 +/- 0.11 %, the ash 2.26 +/- 0.55 %, the protein 10.82 +/- 2.05 %, the fat 6.49 +/- 0.55 % were estimated. The moisture content of the sardine internal organs 81.07 +/- 1.03 %, the ash 0.71 +/- 0.04 %, the protein 5.08 +/- 2.08 %, the fat 2.01 +/- 0.17 % were estimated. Enzyme activity and spesicific activity of anchovy trypsin which are 0.064 U/mg, 0.17 U/ml were estimated, respectively. Enzyme activiy of sardine trypsin as 0.051 U/ml and spesific activity as 0.19 U/mg were estimated. in the enzyme purification step, 13.6 g of 1 kg anchovy and 18.9 g of powder trypsin were obtained from 1 kg sardine

Quality of marinated shrimps: Influence of treatment, recipe and species characterised by physical measurements

WOS: 000264279100006The influence of processing treatments and additives on textural, water binding and colour attributes of marinated deep water pink shrimp (Parapenaeus longirostris) was determined. In addition, different shrimp types, brown shrimp (Crangon crangon) and deep water pink shrimp (PL) were compared regarding their textural, water binding and colour attributes after heat treatment to get an impression how different raw materials can influence the quality of the marinated end product. Texture measurement was performed as instrumental texture profile analysis using a texture analyser TA.XT2. Different texture parameters (hardness, chewiness, adhesiveness, cohesiveness and elasticity) were measured by double compression of the shrimps. Force of extrusion as well as Warner Bratzler shear force were also estimated. Water binding capacity was determined as expressible moisture and colour measurements were performed using a tristimulus ChromaMeter CR 300. Among the investigated variables, the marination time showed the highest influence on the textural parameters of marinated PL, whereas surprisingly almost no influence on texture parameters resulted from pre-treatment with sodium tripolyphosphate. A minor influence of all variables on the water binding capacity of marinated PL was observed, while colour values were affected moderately. Compared with refrigerated, vacuum-packed, cooked retail samples of brown shrimps (CC) differences in texture and colour were too obvious to allow a substitution of CC by PL due to completely different product characteristics

Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda)

WOS: 000308131600004In this study, the fresh meat of bonito (Sarda sarda) was used to make lakerda, which is a type of salted fish (Turkish traditional product). The lakerda was packaged in plastic film (A), vacuumed (VP), placed in modified atmosphere packaging (MAP; M1 = 80%/20% CO2/N-2, M2 = 65%/35% CO2/N-2, M3 = 30%/60%/10% CO2/N-2/O-2), and stored at 2 +/- 1 degrees C. Microbiological, chemical, sensory, and color analyses were conducted to determine the changes in quality. Total viable bacteria counts did not exceed the limit of consumption (7 log cfu/g) for all groups on Day 31. Total volatile basic nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N) values of M1, M2, and M3 remained lower than the proposed acceptability limits of 35 and 12 mg N/100 g, respectively, up to 31 days of storage. However, VP lakerda samples exceeded TVB-N limits after 31 days of storage, whereas A lakerda samples exceeded after 8 days of storage. In our study, sensory analysis determined the shelf life of modified atmosphere packaged lakerda. When Group A is compared with the other groups, MAP and VP lengthened the shelf life of lakerda by 23 days

Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels

The objective of the study was to compare the dispersion and oxidative stability of omega-3 fatty acid oil in high- and low-quality surimi gels during 4-mo refrigerated and frozen storage. Low-quality surimi was prepared by subjecting Alaska pollock surimi to 7 freeze-thaw cycles. Surimi gels were prepared with 4% modified starch, 2% salt, and 0.5% or 1% algal DHA or concentrated fish EPA-DHA oil, and stored at -18 or 3 °C for 4 mo after being vacuumed packed and pasteurized. The effect of surimi gel properties on oil dispersion was examined using light microscopy equipped with image process software. The extent of lipid oxidation was monitored by thiobarbituric acid reactive substances (TBARS), peroxide value (PV), and fatty acid methly esters (DHA and EPA). Very fine and uniform oil dispersion was observed in the high-quality surimi gel with the average droplet size of 12.37 μm2 and dispersion of 1.73 × 10-3 droplets/μm2 compared to 84.32 μm2 and 0.57 × 10-3 droplets/μm2 in the low-quality gel. Throughout the 4 mo storage, TBARS and PV of high-quality surimi gel were significantly (P \u3c 0.05) lower than those of low-quality surimi gel. The decreases in omega-3 fatty acids in the high-quality surimi gels were lower than those in the low-quality surimi gels under both storage conditions. Results confirm that a highly cohesive gel matrix is required to have a fine dispersion and oxidative stability of omega-3 fatty acids in the surimi gel system.Practical Application: Uniform dispersion and oxidative stability of omega-3 fatty acid oil can be achieved in the highly cohesive surimi gel system without use of antioxidants. This suggests that surimi can be used as a protein-based carrier in developing high omega-3 fatty acids-containing seafood products. © 2010 Institute of Food Technologists®

COMPARISON OF THE EUROPEAN ECONOMIC COMMUNITY FOUR-PLATE TEST, PREMI TEST AND ENZYME-LINKED IMMUNOSORBENT ASSAY FOR OXYTETRACYCLINE RESIDUE DETECTION IN RAINBOW TROUT (ONCHORHYNCUS MYKISS)

WOS: 000278925700011The four-plate test (FPT), Premi test and enzyme-linked immunosorbent assay (ELISA) methods were used for screening oxytetracycline residues in fish samples. FPT is a microbiological inhibition test which uses three media seeded with Bacillus subtilis at different pH values (6, 7.2 or 8.0), and a fourth medium seeded with Micrococcus luteus. Fish fed with pellets containing antibiotics: the inhibition zones increased according to duration of feed application. Fish fed with pellets containing antibiotics: at day 1, the inhibition zone was found to be 2.5 mm wide; at day 4, the zones increased to 12.25 mm wide. The concentration of the residues accumulated and reached a plateau after 4 days. At day 15, the antibiotics were still detectable, but 5 days later (at day 20), they were no longer detectable in the fish samples. According to the Premi test, results of fish samples: fish samples of the control group were found negative, from days 1 to 20; the samples were found positive, at day 25; the samples were found negative. The results showed us that the Premi test and ELISA test were more sensitive than the European Economic Community FPT. In contrast to the FPT, 10 days after discontinuing the medicated diet, there were still residues detectable by the Premi test and ELISA test (at day 20). Data presented show the FPT, Premi test and ELISA test methods are very suitable for screening oxytetracycline residues in trout. PRACTICAL APPLICATIONS The use of antibiotics above the maximum residue limits could result in unsafe antibiotic residues in food products. Therefore, monitoring antibiotic residues in food products are necessary to prevent unapproved uses of antibiotics. The aim of the present study was to determine the most useful method for screening oxytetracycline residues in trout.(TUBITAK) The Scientific and Technical Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [2004/VHAG 2073]; Ege University Science Technology and Research Centre (EBILTEM)Ege University [2005/BIL/014]This study was supported by (TUBITAK) The Scientific and Technical Research Council of Turkey (project no. 2004/VHAG 2073), and Ege University Science Technology and Research Centre (EBILTEM) (project no. 2005/BIL/014). We thank the fish farm of BAGCI in Turkey for supplying fish materials

Effect of different cooking methods on chemical, microbiological and sensory quality of vacuum-packed Mediterranean anchovies (Engraulis encrasicholus)

WOS: 000250431600007This work evaluates the chemical, microbiological and sensory characteristics of vacuum-packed anchovies (Engraulis encrasicholus) processed by different cooking methods under different time/temperature conditions and stored at +2 +/- 1 degrees C. The heat treatments applied in the core of the products were: 5 min at 180 degrees C for fried and 10 min at 170 degrees C for grilled products. According to the results of the sensory analyses, up to day 14 grilled and fried vacuum-packed anchovies were determined as 'acceptable' but on day 21 they were no longer acceptable. Mesophilic counts for anchovies exceeded the maximum level for acceptability for cooked fish after 14 days for grilled and 21 days for fried samples. At day 14, the total volatile basic nitrogen (TVB-N) values of grilled anchovies reached the legal limits for consumption (35 mg/100 g for TVB-N). The TVB-N value of fried anchovies reached this limit after 21 days of storage. Therefore, it can be concluded that the treatment by frying at 180 degrees C for 5 min is more effective in ensuring the safety and extending the shelf-life of heat-treated anchovies preserving the microbiological and chemical characteristics. This study establishes the chemical, microbiological and sensory quality of vacuum-packed anchovy and emphasizes the relevance of the quality changes of anchovies heat-treated by different cooking methods

Effects of using slurry ice during transportation on the microbiological, chemical, and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 degrees C

WOS: 000239776600001PubMed ID: 16864138Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass ( Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. In this study two different group of chilling methods were used during transportation; in slurry ice packaged ( Group A), and flake ice packaged ( Group B). The effect of this advanced system during transportation on quality losses and the shelf life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups A and B. On day 13 TVB-N values of groups A and B, reached the legal limits ( 35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 9 all the groups were determined as "acceptable" but on day 13 the groups A and B were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice during transportation did not extend the shelf life of sea bass stored at 4 degrees C