Search

In this study, the chemical composition of the Black Sea trout (Salmo labrax), which were obtained from different environmental and feeding conditions, were evaluated. Wild trouts were captured from Altındere and Çağlayan rivers, while culture form obtained from aquaculture facilities. According to the results, wild forms had the highest crude protein and fat compared to culture forms, while moisture and crude ash was higher in culture forms. Glycine, alanine, glutamic acid, and aspartic acid were higher in the individuals caught from wild, whereas culture forms had the highest isoleucine, threonine, and valine. All essential amino acids were detected in all groups, and total essential amino acids exhibited the highest values in the culture forms. While the total monounsaturated and polyunsaturated fatty acids showed the highest values in the wild, they were in lower amounts in the culture forms. Linoleic acid and linolenic acid, which are essential for humans, were detected in all groups. Docosahexaenoic acid (DHA), linoleic acid, and eicosapentaenoic acid (EPA) were found to be the highest polyunsaturated ones, respectively. In filial generations, there are no statistical differences found neither in total essential amino acids nor in fatty acid contents between different generations of Black Sea trout.

Seaweeds or marine algae are rich in terms of minerals. They are used as food source due to the quality of their biological content in many countries. In this study, the elemental composition of green seaweed (Ulva rigida) was determined seasonally. Sampling was carried out seasonally from Turkey’s Canakkale strait and the collected algae were analyzed both wet and dried according to the Nordic Committee on Food Analysis (method 186). According to the results; calcium, potassium, magnesium, sodium were found as macro elements and boron, barium, chromium, copper, iron, manganese, zinc as micro elements and determined within the legal limits stated by food codex. However, neither cobalt nor nickel as trace metals were detected in all groups. Moreover, lead and cadmium (which are considered hazardous) were also not detected. While Mg was found to be the highest macro element in all seasons in wet algae, the highest macro mineral varied in dried algae is Ca in spring, K in summer and Mg in both autumn and winter. Fe was found to be the highest micro mineral followed by B, Zn, Mn and Cu both by season and by dried or wet ones (P

Bu çalışmada; yazılı orkinos (Katsuwonus pelamis, Linnaeus, 1758), sarı yüzgeçli orkinos (Thunnus albacares, Bonnaterre, 1788) ve kocagözlü orkinos (Thunnus obesus, Lowe, 1839) türleri kullanılmıştır. Toplamda 150 adet bireyde biyometrik ölçümler yapılmıştır. Her türün dişi ve erkek bireylerinin et ve karaciğer dokularında alt örnekleme yapılarak besin bileşimi (protein, su, yağ ve kül) ve yağ asidi kompozisyonları saptanmıştır. Genel olarak her üç tür balıkta karaciğer dokusu ete göre daha düşük protein içeriğine sahip olmasına rağmen, yağ içeriği karaciğerlerde önemli ölçüde fazladır (P0,05). Sonuç olarak, ton balığı işleme endüstrisi atığı olan karaciğerlerin, niteliklerini koruyarak işlenmesi ve ticari olarak sektöre kazandırılması gerekmektedir.

DOI: 10.26650/ASE201818 This study evaluated the sensorial characteristics of fish croquettes produced from different seafood such as deep-water rose shrimp (Parapenaeus longirostris), sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss). First, a sensorial appreciation test and a quantitative descriptive analysis (QDA) were conducted by 12 expert panelists. Then, a consumer appreciation test was carried out with 100 consumers aged between 20 and 55 years. The appreciation tests showed that all the croquettes were appreciated by both the panelists and the consumers. The shrimp croquette was found to be the overall favorite in terms of flavor, odor, and general appreciation parameters among the groups. The QDA results revealed that the shrimp and sardine croquettes maintained their characteristic flavor and odor, whereas those of the rainbow trout croquettes were preserved less compared with other croquettes. These results indicate that sardine croquettes can be recommended to consumers who enjoy consuming seafood with a strong fish aroma. Trout and shrimp croquettes can be recommended to some consumers who wish to consume seafood but do not necessarily like the taste of fish or shellfish.

Fish croquettes were produced with sardine meat and effects of deep-frying on chemical composition of the products were determined in this study. The crude fat and ash increased in the sardine croquettes while water and crude protein decreased with frying process (P

In this research, one of the most promising scallop species, smooth scallop (Flexopecten glaber) was studied. According to our findings, smooth scallop has beneficial micro and macro minerals, fat and carbohydrate just before the spawning. While the ratios protein, ash and water decreased from autumn to summer, ratio of crude fat increased till reproduction season in late spring and decreased in summer (P0.05). In digestive glands, aluminum, bromine, cadmium, calcium, chromium, copper, iron, manganese, nickel, and zinc were detected more compared to adductor muscles (P0.05). However; boron, magnesium and potassium were found more in adductor muscles (P0.05) and there were no significant statistically differences in cobalt and lead (P0.05). Most of the elements in the both tissues except K and Mg increased till summer. On the other hand, two of the most toxic metals, cadmium and aluminum were mostly accumulated in the digestive gland of smooth scallop. It is recommended that; digestive gland of scallops should be removed before consuming in terms of food safety. Besides, scallops are convenient to be processed, because of easy removal muscle tissue from internal organs.

In thisstudy, rainbow trout which is easily found and economically advantageous wasused in croquette production. Trout croquettes were stored in refrigeratorconditions at +4°C after the chemical composition was evaluated. Thus,physico-chemical, microbiological and sensory changes of croquettes weredetermined during the storage period. According to the analyze resultsEssential amino acids such as valine, leucine, isoleucine, lysine, methionine,phenylalanine and threonine were established in rainbow trout meat and croquettes.Also, unsaturated fatty acids contents (61.72% and 79.01%) were determined inhigh ratios. Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) andlinoleic acid which are among polyunsaturated fatty acids were found in allgroups. The shelf life of the croquettes was determined as 29 days. While thechange in the physico-chemical quality parameters did not exceed the limitvalues, microbiological quality parameters exceeded the limit values. it hasbeen determined that some limit values ​​have been exceeded during the storageperiod. Besides, sensorial quality decreased regularly during shelf life., Bu çalışmada, kroket yapımında temini kolay ve ekonomik bakımdan avantajlıolan gökkuşağı alabalığı kullanılmıştır. Alabalıkkroketler, besin kompozisyonu belirlendikten sonra, +4°C’de buzdolabıkoşullarında muhafaza edilmiştir. Çalışma süresince kroketlerinfiziko-kimyasal, mikrobiyolojik ve duyusal değişimleri saptanmıştır. Analizlersonucunda; gökkuşağı alabalığı eti ve kroketlerde valin, lösin, izolösin,lizin, metiyonin, fenilalanin ve treonin gibi elzem aminoasitler tespitedilmiştir. Doymamış yağ asidi (%61.72 ile %79.01) içerikleri de yüksekoranlarda bulunmuştur. Çoklu doymamış yağ asitlerinden dokosaheksaenoik asit(DHA), eikosapentaenoik asit (EPA) ve linoleik asit tüm gruplarda tespitedilmiştir. Kroketlerin raf ömrü 29 gün olarak belirlenmiştir. Depolamaboyunca, kroketlerin fiziko-kimyasal kalite parametrelerindeki değişim, sınırdeğerlerini aşmazken, mikrobiyolojik kalite parametreleri sınır değerleriniaşmıştır. Duyusal kalite ise, raf ömrü süresince düzenli olarak azalmıştır.

In this study, sausage from spiny dog fish (Squalus acanthias) was produced. The purpose of study was to determine sausage made from shark meat was consumable or not. In order to find out quality characters of shark meat, paste and products, physical and chemical analysis were carried out. No significant differences for pH were observed among the meat, paste and product (P>0.05). Due to similar studies; the quantity of seperated gel and seperated fat, water holding capacity and loss of weight caused by cooking method were found low in paste of sausage while process efficiency was found high. In addition, chemical analysis of water (moisture), protein and fat amounts were not higher than the required values. In conclusion, the quality evaluation results indicated that shark (by-catch fish species) meat can be used for sausage processing.

The aim of this study is to determine the seasonal changes in water, protein, lipid and ash contents of common pandora (Pagellus erythrinus) a commercial fish species caught from Saros Bay (Turkey) via trawl nets. Eight samplings were taken twice during each season (January 2007- February 2008). Water %, protein %, lipid % and ash % content in the muscle for winter period were found to be 83.10; 13.59; 1.73 and 1.18, respectively. These values were recorded as 82.94; 13.32; 2.02 and 1.27, respectively for spring. The findings were 83.69; 13.29; 1.65 and 1.23 in summer and 84.21; 12.66; 1.46 and 1.18 in fall, respectively. Seasonal differences can be explained by the prolonged spawning period of fish from spring to fall. Changes occurred in the proximate composition depending on the seasons had no significant impact on marketing value of fish.

The venerid clam Chamelea gallina is a popular and economic foodstuff around the Mediterranean countries especially in Italy, Spain, and France. The aim of this study is to evaluate the nutritional quality of striped venus of Southern Marmara. Samples were harvested seasonally at five stations and analyzed to determine meat yield, proximate, and elemental composition. According to the results, meat yield ranged from 20.24% to 29.94%. Means of water, protein, lipid, and ash content were 67%, 10.12%, 2.57%, and 1.66%, respectively. The mean concentrations (mg/kg wet weight) of elements in tissues are as follows: B: 2.37-4.24; Cr: 0-0.76; Co: 0-0.43; Cu: 0.71-5.30; Mn: 0.30-5.94; Zn: 13.08-77.76; Ni: 0-1.22; Fe: 2.46-114.22; Al: 1.23-75.49; Pb: 0.18-3.24; Ba: 0.66-15.97; Cd: 0.04-0.69. Among the reported metal levels, only Pb and Zn in two stations exceeded the maximum critical concentrations enforced by Turkish legislation and European Commission. Therefore, we report that striped venus from Southern Marmara Sea, in general, are safe for human consumption; nonetheless, Pb and Zn levels should be closely monitored in the future.

Summary In this study, fish fingers from rainbow trout (Oncorhynchus mykiss) were prepared and analyzed for their nutritional composition and sensory properties. In the fresh meat, water, protein, lipid and ash compositions were 76.40%, 15.70%, 4.58%, 2.51% and 0.81% respectively. The nutritional composition of the fish fingers changed significantly during preparation: in the finger paste and fried fingers the water, protein, lipid, ash and carbohydrate contents were 70.24%, 12.30%, 6.91%, 4.43%, 6.21% and 62.64%, 10.38%, 10.87%, 5.43%, 10.68% respectively. Amino acids in fish meat were found in high levels, heading glutamic acid 2.435 g/100 g, aspartic acid 1.736 g/100 g, lysine 1.629 g/100 g and leucine 1.408 g/100 g. Essential amino acids, which were determined in trout meat, were also stated in raw material and products. The results of trout fish fingers sensory analysis (general approval) were found 8.01 (very good). Our study presents data that breeder, food producer and consumer can benefit. In this situation, it is predicted that trout fish fingers will make contribution to sector and economy.

Bu calisma kefal baligi (Mugil cephalus)’ndan sucuk uretmek amaciyla yapilmistir. Kefal baliklari taze olarak balik halinden alinmistir. Farkli iki grup sucuk formulasyonu kullanilmistir. Birinci sucuk grubu; %100 balik etinden, ikinci sucuk grubu %75 balik eti ile %25 dana etinden olusturulmustur. Her iki grupta da olgunlastirilan sucuklar, derin yagda kizartma teknigi uygulanarak pisirilmistir. Cig ve pismis sucuklarin duyusal ve besin kompozisyonundaki degisimler incelenmistir. Duyusal analiz, pH degerleri ve olgun sucuklarin besin degerlerinde, iki sucuk grubu arasinda farklilik tespit edilmemistir (P>0.05). Kizartilmis sucuklarin protein ve yag miktari; %100 balik eti iceren sucuklarda, dana eti karistirilanlara oranla daha yuksek bulunmustur (P