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The present study was aimed to evaluate shelf life of Pike Barbell (Luciobarbus esocinus Heckel, 1843) experimental samples of fish finger, that ordinarily packed and stored at 4±1°C. Together with the control group, three experimental groups fish finger were obtained with the addition of the goji berry extract into this content by 1% and 2%. According to the findings obtained in this study, it was concluded that fish fingers with goji berry addition had a positive effect on chemical, microbiological and sensory qualities and this study could also establish a basis for many scientific studies with the application of herbal extracts used in experimental samples on various fish products in more different concentration. [ABSTRACT FROM AUTHOR]

This study investigated the relationship between (artificial) lure types and catches of undersized Luciobarbus mystaceus and Luciobarbus esocinus and examined their short‐time post‐release mortality at the Keban Dam Lake, Eastern Turkey. A total of nine lure types included three different sizes: 3, 4, and 5 cm, and each had either blue, red, or yellow colour were used. A significant relationship was detected between the lures size and the size structure of both fishes caught from the Keban Dam Lake. The larger lure (5) was significantly more efficient to avoid the catch of undersized fishes (legal size ≥50 cm total length), corresponding to 31.3% in L. mystaceus and 3.2% in L. esocinus. Also, a significant relationship was detected between the lures' colour and the size structure of L. mysteceus though this relationship was not significant in L. mysteceus. The blue and yellow lures caught larger size fishes than the red lure. The short‐time post‐release mortality was observed in smaller size fishes closer to the legal minimum lengths. The lure size 4 caused the highest short‐time post‐release mortality frequently hooked in the gills and upper‐lower jaws. The findings of this study recommended using lures with a hook size of 5 cm to minimise catches of undersized fish with the least chances of short‐time post‐release mortality. [ABSTRACT FROM AUTHOR]

In this study, fish chips were produced using Luciobarbus esocinus, their fatty acids and amino acids profiles were determined and they were sensorially evaluated. For the preparation of experimental samples, L. esocinus meat was minced and added to a basic chips mixture. After that, the mixture was divided into in two: while pepper sauce was added to one half, the other half had no sauce added. The mixtures with sauce and without sauce were shaped into chips. Two samples of each batch of the chips prepared were cooked using two different methods (baking and frying). In this way four different groups were obtained. Analysis of fatty acids showed that the pre-frying and the pre-baking process resulted in a decrease in all fatty acids except for 18:1n-9 and 18:2n-6. Analysis of amino acids showed that isoleucine, lysine, threonine and, proline were present in the highest quantities respectively. After frying and baking the amounts of leucine, isoleucine, lysine, arginine, phenylalanine, and threonine decreased while the amounts of the valine and histidine remained at the same level. The essential amino acids for humans were found in the fish meat and in the fish chip groups, except for tryptophan. The general acceptability score of the fish chips was highest for group A which consisted of chips with sauce that had been fried (9.28±0.69). [ABSTRACT FROM AUTHOR]

In this study, the chemical, microbiological and sensory changes during storage at 2 ± 1 °C of Luciobarbus esocinus fillets coated with edible films prepared with chitosan incorporation of thyme, clove, rosemary essential oils were examined. To create the experimental samples, a total of six groups of L. esocinus fillets coated with different edible films (normal, vacuum-packed, chitosan, chitosan with added thyme oil, chitosan with added clove oil, and chitosan with added rosemary) were used. The food composition of the fillets and experimental samples were determined after they had been coated with edible films. The results of analysis showed that, the preservation period of fresh fillets ended on day 12th, that of vacuum-packed fillets on day 15th, that of fillets coated with chitosan incorporation of rosemary on day 27th, that of fillets coated with chitosan incorporation of thyme and chitosan incorporation of cloves on day 30th. In comparison with the control group, fish spoilage was significantly delayed in samples coated with chitosan incorporation of thyme and chitosan incorporation of cloves (p < 0.05). The lowest bacterial growth, values of PV, TBA and TVB-N were obtained in fish samples coated with thyme + chitosan and cloves + chitosan. In terms of the general acceptability of the fish, as determined by qualified panelists, it was determined that the highest score was given to the experimental group to which essential oil of clove had been applied. [ABSTRACT FROM AUTHOR]

In various tissues ofLuciobarbus esocinus,Cyprinus carpio, andCarassius gibeliowhich were taken from Keban Dam Lake Pertek region’s freshwaters, Turkey in January–February 2016, concentrations of mercury, nickel, lead, cadmium, arsenic, manganese, chromium, and cobalt were analysed by inductively coupled plasma-mass spectrometry (ICP-MS) after microwave digestion. In fish muscle mean chromium concentration (0.614 mg kg−1inC. carpiomuscle) was higher than the maximum limits as set by the Federal Environmental Protection Agency and World Health Organisation. Additionally, mean concentration of lead (0.380 mg kg−1inC. gibeliomuscle) was higher compared to the maximum limit as set by Turkish Standards. Furthermore, in the assessment of the potential health risk, estimated weekly and daily intake of all metals were considerably below permissible tolerable weekly intake (PTWI) and permissible tolerable daily intake values. As a result, consumption of these fish species from this region does not pose a problem on human health. [ABSTRACT FROM PUBLISHER]

In this study, the concentrations of some heavy metals were determined in the muscle of Luciobarbus esocinus Heckel, 1843 and in water where they live. The results were evaluated in term of potential human risk of consumption of this fish and the relationship between the heavy metal load of fish and some of their biological aspects (weight, length and sex). In addition, the accumulation factor of heavy metals in the muscle of L. esocinus were also determined. The Cr, Pb and Ni were not found in detectable levels according to results obtained by ICP. Only Cu, Zn and Fe were detected. It was found that heavy metals concentrations in the muscle of L. esocinus were higher than that in the water. The concentration of heavy metals showed differences according to weight, length and sex of fish. The results were discussed and compared with tolerable values for heavy metals provided from the EPA, FAO and WHO in order to determine whether this fish species has any risk for human consumption.

This study was conducted to obtain preliminary data on the possibility of breeding this species through artificial insemination and to determine the incubation period at different temperatures (°C) of hatchery water [20 (A1), 22 (A2), 25 (A3) and 26 (A4); (±1)] and to determine the morphological and larval growth parameters of L. esocinus. The blastoderm formed an embryonic shield 43 h (A1 and A2) and 36 h (A3 and A4) after insemination. The eggs hatched after 113 h (A1 and A2) and 61.5 h (A3 and A4) after insemination, and new larvae were observed. Exposing the newly fertilized eggs to various temperatures during the incubation period resulted in significantly longer duration of embryo formation, egg hatching and yolk sac consumption (h) at 20°C and 22°C than at 25°C and 26°C (P < 0.05). No significant differences were observed between eggs exposed to 20°C and 22°C and those exposed to 25°C and 26°C (P > 0.05). However, significant differences in day-degree of hatching were observed among all the groups (P < 0.05). [ABSTRACT FROM AUTHOR]