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The levels of 13 different metals (Mg, P, K, Fe, Cu, Zn, Mn, Se, Al, Cr, As, Cd and Pb) in mantle and arm tissues of Octopus vulgaris species, which were caught from Mersin Bay in winter, spring and summer seasons, were determined. The results were compared between the tissues and seasons. Potential health risks of consumption of common octopus, which is an economically important species, were evaluated with the possibility that adult and child consumers will consume common octopus 1, 3 or 5 days a week. In this context, Estimated Weekly Intake Level (EWI), non-carcinogenic Target Hazard Quotient (THQ) and Lifetime Carcinogenic Risk (CR) were determined. Pb level was found to be above the limit level determined by FAO, EU and Turkish Food Codex. EWI values were found to be below the PTWI values determined by EFSA and FAO / WHO. THQ and ∑THQ values, which are indicative of non-cancer health risks for consumers, were determined as 10-5) for As, Cr and Cd elements pose a carcinogenic risk to the consumer, but Pb values do not pose a risk.

The influence of oil-in-water nanoemulsion using commercial olive oil at different concentrations on the fatty acid profile of rainbow trout fillets stored at 4 ± 2 °C was evaluated. At the end of the storage period, the highest content of the total saturated fatty acids (SFA) was found in the control samples (18.1%) while the lowest content was observed in olive oil samples (17.27, 17.59 and 17.48%). The concentration of total polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents of treated samples remained relatively constant during the storage time while a marked decrease was observed in the control samples since olive oil–based nanoemulsion prevented the lipid oxidation. In addition, PUFA/SFA and n-6/n-3 ratios were found in good range, which are considered to be an important dietetic parameter. Olive oil used in oil-in-water nanoemulsion maintained the MUFA and PUFA contents of fish during storage and can be recommended as a preservative for fish.

Octopus vulgaris oldukca genis bir dagilim alanina sahip ve Akdeniz’de yaygin bir ahtapot turudur. Ahtapot gibi ekonomik potansiyele sahip su urunlerinin besinsel iceriklerinin belirlenmesi gerek bu turun besinsel kalitesinin ortaya konulmasi, gerekse de tuketiciler icin besleyici potansiyellerinin ortaya konulmasi acisindan onem arz etmektedir. Bu calismada Mersin Korfezi’nden avlananan O. vulgaris turu ahtapotun manto ve kol dokularindaki yag asidi profilleri ve duzeylerindeki degisimlerin belirlenmesi amaclanmistir. Ahtapot ornekleri Aralik 2018 - Agustos 2019 doneminde uc mevsim boyunca (kis, ilkbahar ve yaz) Mersin Korfezi’nde calisan ticari balikci teknelerinden tedarik edilmistir. Temin edilen ahtapot ornekleri enstrumental analizler yapilana kadar -18 oC’de muhafaza edilmistir. Yag asidi analizleri Gaz kromatografisi (GC) cihazi kullanilarak gerceklestirilmistir. Analizler sonucunda incelenen orneklerdeki maksimum toplam doymus yag asidi (SFA), toplam tekli doymamis yag asidi (MUFA) ve toplam coklu doymamis yag asidi (PUFA) duzeyleri sirasiyla, manto dokularinda % 35.80, % 11.73 ve % 44.20 olarak belirlenmisken, ahtapot kol dokularinda % 38.76, % 11.78 ve % 44.71 olarak belirlenmistir. Calisma sonucunda, manto ve kol dokularinda uc mevsim boyunca tespit edilen temel yag asitlerinin palmitik asit (C16:0), stearik asit (C18:0), oleik asit (C18:1 n 9), vasenik asit (C18:1 n 7), eikosapentaenoik asit (EPA, 20:5 n 3), arasidonik asit (20:4 6) ve dekosaheksaenoik asit (DHA, 22:6 n 3) oldugu belirlenmistir. Ozellikle EPA ve DHA duzeyleri acisindan Mersin Korfezi’ nden uc mevsim boyunca avlanan O. vulgaris turu ahtapotlarin oldukca onemli bir doymamis yag asidi kaynagi oldugu tespit edilmistir. Elde edilen bulgular O. vulgaris turu ahtapotlarin yag asidi duzeyleri acisindan onemli bir su urunleri turu oldugunu teyit eder niteliktedir.

The effects of nisin at different concentrations (0.2, 0.4 and 0.8% w/v) on the sensory, biochemical and microbiological quality parameters of sea bass (Dicentrarchus labrax) fillets were investigated under the chilled storage at 4 ± 2 °C. The results of the study showed that the shelf life of the fish fillets (raw and cooked) was found as 6 days for the control group and 8 days for nisin treatment groups, showing the longer shelf life. Nisin-treated sea bass fillets showed lower (p

Tetrodotoxin (TTX) is a crystalline, weakly basic, colorless organic substance and is one of the most potent marine toxins known. Although TTX was first isolated from pufferfish, it has been found in numerous other marine organisms and a few terrestrial species. Moreover, tetrodotoxication is still an important health problem today, as TTX has no known antidote. TTX poisonings were most commonly reported from Japan, Thailand, and China, but today the risk of TTX poisoning is spreading around the world. Recent studies have shown that TTX-containing fish are being found in other regions of the Pacific and in the Indian Ocean, as well as the Mediterranean Sea. This review aims to summarize pertinent information available to date on the structure, origin, distribution, mechanism of action of TTX and analytical methods used for the detection of TTX, as well as on TTX-containing organisms, symptoms of TTX poisoning, and incidence worldwide. info:eu-repo/semantics/publishedVersion

PubMedID: 30529858 Tetrodotoxin (TTX) levels in Lagocephalus sceleratus (Silverstripe blaasop), Lagocephalus spadiceus (Half-smooth golden pufferfish) and Lagocephalus suezensis (Suez puffer) caught in Mersin Bay in the Northeastern Mediterranean Sea were analysed using Q-TOF LC/MS. Pufferfish were caught using trawl fishing, longlining and fishing line from December 2015 to October 2016. The TTX changes in the gonads, livers, intestines, skins and muscle tissues were evaluated according to sex and season. TTX levels for L. sceleratus and L. suezensis for all tissues were in the range of 0.69–35.6 µg/g and 0.67–3.09 µg/g, respectively. The highest TTX levels were observed in the gonads of female L. sceleratus caught in the autumn, and in the skin of L. suezensis caught in the spring but no quantifiable levels of TTX were found for L. spadiceus. In conclusion, L. sceleratus and L. suezensis species caught in the North-Eastern Mediterranean are toxic, and their consumption is unsafe. © 2018 Elsevier Ltd TOVAG-115O679 This research was financially supported by the Scientific and Technological Research Council of Turkey (TUBITAK); TOVAG-115O679 . We would like to thank graphic designer Yeter MERCAN for the support for the preparation of the Graphical Abstract.

WOS: 000457790900022 PubMed ID: 30936670 Aim: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3 +/- 1 degrees C) conditions were studied. Materials and Methods: About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. Results: Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. Conclusion: Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets. La nisina es producida por Lactococcus lactis subsp. lactis y conocida como agente antimicrobiano, especialmente contra las bacterias grampositivas. Se ha utilizado como conservante en alimentos y bebidas durante mucho tiempo y generalmente se considera seguro (GRAS). En el presente trabajo, se investigaron los efectos de diferentes concentraciones de nisina (0,2, 0,4 y 0,8%) sobre la calidad sensorial, química y microbiológica y la vida útil de los filetes de lubina (Dicentrarchus labrax) envasados al vacío durante el enfriamiento y almacenamiento (4 ± 2 °C). La puntuación sensorial de los filetes crudos y cocidos aumentó con el tiempo durante el período de almacenamiento (p

This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets. © 2019, Association of Food Scientists & Technologists (India). This study was supported by the University of Cukurova (Project No. FBA-2017-7405).

The influences of nanoemulsions based on citrus peel (orange, lemon, mandarin, and grapefruit) essential oils on the biogenic amine (BA) formation in rainbow trout (Oncorhynchus mykiss) fillets stored 4 ± 2°C were investigated. The results demonstrated that main BAs in the trout fillets were putrescine, cadaverine, spermidine, spermine, serotonin, tyramine, dopamine, and agmatine. It was determined that nanoemulsion application had generally suppressive effect on the formation of BAs during storage. It was also found that especially orange and lemon nanoemulsion groups were effective on histamine formation. Histamine values ranged from 0.00 to 4.08 in all groups during storage and the levels were below the limit values of FDA and EU throughout the storage period for all treatment groups. Similarly, Quality Index (QI) values of BAs were found to be below legal limits in all groups. Consequently, it was found that nanoemulsions prepared from essential oils kept the BA formation at a lower level during storage.

Metal and fatty acid levels of some commercially important fish and crustacean species of economic value in the northeastern Mediterranean (Mersin Bay) were investigated. In addition, to predict possible risks regarding consumer health that may arise from the consumption of these species, risk estimates were calculated for adults and children considering consumption frequencies of one, three and seven times a week. The estimated weekly intake (EWI), target hazard quotient (THQ), lifetime cancer risk (CR) and benefit/risk ratio associated with their consumption were calculated. EWI values were found to be lower than the provisional tolerable weekly intake (PTWI) values determined by the European Food Safety Authority and FAO/WHO. For most samples examined, THQ was

WOS: 000494414700001 The quality of vacuum packed sea bass fillets treated with nanoemulsions based on commercial oils (hazelnut oil, corn oil, canola oil, soybean oil, olive oil, and sunflower oil) at 2 +/- 2 degrees C was evaluated by sensory, chemical (thiobarbituric acid reactive substances, peroxide value, total volatile basic nitrogen, and free fatty acids), and microbiological (total psychrophilic bacteria, total Enterobacteriaceae counts, total mesophilic aerobic bacteria, and total lactic acid bacteria) methods. The chemical parameters of fillets treated with the nanoemulsions presented lower values than those of the control group. Microbiological assessment correlated with sensory analyses. The use of nanoemulsions extended shelf life of fish, 4 days for canola, corn, soybean, and hazelnut oils and 2 days for olive and sunflower treatment groups. The quality of chemical, sensory, and microbiological parameters of sea bass fillets was increased with the application of oil nanoemulsions as well as their shelf life. Practical applications Nanomulsions have been paid attention since they are known as ideal carrier for the delivery of lipophilic substances because of small particle size, the ease of preparation, high bioavailability, and long-term stability. They are also proven to be self-preserving antimicrobials due to the bound water in their structure and restricted available water to microorganisms. Nanoemulsion has been shown to extend the shelf life of different species of fish by lowering the value of biochemical parameters and also inhibiting microbial growth. Turkiye Bilimsel ve Teknolojik Arastirma KurumuTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-113O379] Turkiye Bilimsel ve Teknolojik Arastirma Kurumu, Grant/Award Number: TOVAG-113O379

The present paper examines the impacts of gender and season variables on the nutritional composition and metal levels of warty crab caught in the central Black Sea region (Ordu). Crab samples were caught over four seasons, using gillnets, trammel net, and SCUBA diving. Results of chemical analysis showed that protein, lipid, moisture, and total mineral substance level ranges of male crabs were 20.45–22.64%, 0.95–1.27%, 75.44–77.09%, and 1.63–2.08%, while these ranges in female individuals were determined as 19.45–21.46%, 0.63–0.92%, 75.44–77.44%, and 2.08–3.28%, respectively. Macro and trace element levels in crab muscle tissue were determined as K > P > Na > Ca > Mg and Zn > Fe > Cu > Mn > Se > Ni > Mo > Co, respectively. Cd and Pb levels in crab muscle tissue were determined to be lower than the limit values given in codices independent of the seasonal variables. However, as the levels were found to be above the limit values, metal concentrations in crabs were also evaluated based on provisional tolerable daily intake and provisional tolerable weekly intake limits. © 2018, © 2018 Taylor & Francis.

In this study, heavy metal levels in muscle and liver tissues of different age groups of Lagocephalus sceleratus caught in the Mersin Bay were investigated. Six different age groups were determined among fishes caught using commercial trawlers from the Mersin Bay. The lengths of fish were measured between 17 cm and 68 cm, the weights were measured between 265 g and 3955 g. Cadmium (Cd), Lead (Pb), Chromium (Cr) and Arsenic (As) levels were investigated using ICP-MS. The heavy metal concentrations in the liver and muscle tissues in L. sceleratus were found to be As>Cr>Cd>Pb and As>Cr>Pb>Cd, respectively. It was observed that with the increased ages of pufferfish, the levels of heavy metals determined in both muscle and liver tissues were increased.

The effects of seasonal and sexual differences on the levels of macro, trace element, and toxic metal levels in Mullus barbatus were investigated using the ICP-MS. The quantity relationships of macro elements were found as K>P>Na>Ca>Mg for male, P>K>Na>Ca>Mg in female; the quantity relationships of trace elements were determined as Fe>Zn>Mn>Mo>Se>Cu>Ni>Co in male, Fe>Zn>Mn>Se>Cu>Ni>Mo>Co in female; and the quantity relationship of toxic elements were found as As>Pb>Cd in both male and female. Macro, trace, and toxic metal levels showed no significant differences (p >.05) in terms of sexuality, but demonstrated seasonal differences (p >.05). Overall, the highest level of macro elements was determined in the autumn, while the high level of trace elements was measured in the winter. The As, Cd, and Pb levels in the muscle tissue of red mullet fish were higher than acceptable limits. However, when the Estimated Daily Intake (EDI) and Estimated Weekly Intake (EWI) of both toxic metals are considered, they appear to be below acceptable limits. As a result, it was determined that the red mullet had been contaminated with toxic metals (Cd and Pb) but their levels according to EDI and EWI were below the limit. © 2018 Taylor & Francis Group, LLC.

PubMedID: 27211655 The toxicity of tetrodotoxin (TTX) in pufferfish (Lagocephalus sceleratus) from Mersin Bay in the Northeastern Mediterranean Sea was measured using a mouse bioassay (MBA) and LC-MS-MS. Pufferfish were caught by trawl fishing, longlining and fishing line from December 2012 to October 2013. Changes in the levels of TTX in the gonads, livers, intestines, skins and muscles as a function of season and sex were determined. The gonads of female fish were toxic in all seasons (>2 µg/g), whereas the gonads of male fish were only toxic in the spring and autumn. The highest TTX levels in gonads, livers, intestines and skins of female fish were 52.1, 46.2, 7.64 and 3.43 µg/g, respectively, using LC-MS-MS. The TTX level in the muscle of female fish in winter was 2.83 µg/g but was otherwise below the toxic limit. Consequently, it can be dangerous to consume pufferfish, including the edible muscle, from the Eastern Mediterranean Sea. © 2016 Elsevier Ltd. All rights reserved. SÜF2013YL3 This study was financially supported by Cukurova University , Scientific Research Projects Coordination Unit (Project No: SÜF2013YL3).

In this study the effects of nisin used at different concentrations (0.2%, 0.4% and 0.8% w/v) on the fatty acids profile of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during the 18 day of cold storage period. As a result of the fatty acid analysis throughout storage high concentration saturated fatty acids (SFA) were determined as myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0) and high concentrations of monounsaturated fatty acids (MUFA) were determined as palmitoleic acid (C16:1), oleic acid (C18:1n9), waxenic acid (C18:1n7), eicozenoic acid (C20:1n9). Polyunsaturated fatty acids (PUFA) which were determined at high concentration were linoleic acid (C18:2n6), linolenic acid (C18:3n3), eicosapentaenoic acid (EPA, C20:5n3) and decosahexaenoic acid (DHA, C22:6n3). At the end of the storage period, saturated fatty acid levels in the control and nisin treatment groups increased and monounsaturated and polyunsaturated fatty acid levels generally decreased. This is thought to be related to the transformation of especially unsaturated fatty acids to peroxides and aldehydes, ketones and alcohols as a result of auto-oxidation reactions. In the present study, lowest polyunsaturated fatty acid levels were found in the control group on the last day of the storage period. Among treatment groups, 0.8% nisin group gave the highest PUFA content. It was thought that the application of nisin delay the auto-oxidation reactions of unsaturated fatty acids. It was thought that the type of oil used to prepare nanoemulsions can have a positive effect on fatty acid compositions. As a result, it is thought that the nisin depending on the dose used can have a positive effect on fatty acid compositions of seabass fillets., Bu çalışmada, farklı konsantrasyonlarda (% 0.2, % 0.4 ve % 0.8) kullanılan nisinin vakum paketlenerek soğukta depolanan levrek (Dicentrarchus labrax) filetolarının yağ asitleri profilleri üzerine etkileri 18 günlük depolama süresi boyunca araştırılmıştır. Depolama günleri boyunca yapılan yağ asidi analizleri sonucunda yüksek oranlarda tespit edilen doymuş yağ asitleri (SFA) miristik asit (C14:0), palmitik asit (C16:0), stearik asit (C18:0) olarak belirlenmişken, yüksek oranlarda belirlenen tekli doymamış yağ asitleri (MUFA) palmitoleik asit (C16:1), oleik asit (C18:1n9), vaksenik asit (C18:1n7), eikozenoik asit (C20:1n9) olarak belirlenmiştir. Yüksek oranlarda tespit edilen çoklu doymamış yağ asitleri (PUFA) ise linoleik asit (C18:2n6), linolenik asit (C18:3n3), eikosapentaenoik asit (EPA, C20:5n3) ve dekosaheksaenoik asit (DHA, C22:6n3) olmuştur. Depolama periyodunun sonunda, kontrol ve nisin muamele gruplarındaki doymuş yağ asidi seviyeleri artmış ve tekli doymamış ve çoklu doymamış yağ asidi seviyeleri genel olarak düşmüştür. Bu durum, özellikle doymamış yağ asitlerinin oto-oksidasyon reaksiyonlarının bir sonucu olarak ilk olarak peroksitlere ve ikincil olarak da aldehitler, ketonlar ve alkollere dönüşmesi ile ilişkili olabileceği düşünülmektedir. Bu çalışmada, kontrol grubunda depolama süresinin son günü en düşük çoklu doymamış yağ asidi seviyeleri bulunmuştur. Muamele grupları arasında, % 0.8 nisin grubu en yüksek PUFA içeriğine sahip olmuştur. Nisin uygulanmasının, doymamış yağ asitlerinin oto-oksidasyon reaksiyonlarını geciktirdiği düşünülmektedir. Nisinin kullanılan doza bağlı olarak levrek filetolarının yağ asidi bileşimleri üzerinde olumlu bir etkiye sahip olabileceği düşünülmektedir.

PubMedID: 31049756 This study aimed at comparing the elemental levels of muscle and liver tissues of four pufferfish (Lagocephalus sceleratus, Lagocephalus spadiceus, Lagocephalus suezensis, and Torquigener flavimaculosus), which are common in the Northeastern Mediterranean Sea (Mersin Bay), in terms of sex and seasonal variables. Na, Mg, P, K, and Ca levels in the muscle tissues of pufferfish range from 1848.4 to 16495.7, 824.4 to 2684.5, 6936.2 to 20486.6, 13019.3 to 36165.5, and 276.4 to 5566.5 µg g -1 , respectively. Na, Mg, P, K, and Ca levels in the liver tissues of pufferfish range from 531.8 to 6136.1, 63.8 to 899.1, 773.1 to 6677.5, 1151.4 to 10165.4, and 47.4 to 1607.7 µg g -1 , respectively. The levels of macroelements in the muscle and liver tissues can be represented as K > P ? Na > Ca ? Mg and K ? P ? Na > Ca ? Mg, respectively. Pufferfish muscle tissue has more abundant macroelement levels than liver tissue. Fe, Cu, and Zn levels in pufferfish muscle tissues range from 21.53 to 219.42, 0.73 to 6.54, and 25.38 to 100.47 µg g -1 , respectively. Fe, Cu, and Zn levels in pufferfish liver tissues range from 157.8 to 1368.6, 0.86 to 11.23, and 23.17 to 507.75 µg g -1 , respectively. Levels of trace elements in the muscle and liver tissues can be represented as Zn ? Fe > Cu and Fe ? Zn > Cu, respectively. The pufferfish liver tissue is richer than muscle tissue in terms of trace element levels. Cd, Pb, As, and Cr levels in pufferfish muscle tissues range from 0.66 to 6.30, 2.17 to 20.76, 41.90 to 258.37, and 0.34 to 3.70 µg g -1 , respectively. Cd, Pb, As, and Cr levels in the liver tissues of pufferfish range from 0.22 to 2.34, 0.17 to 2.27, 9.35 to 61.93, and 0.14 to 2.10 µg g -1 , respectively. Levels of metal in the muscle and liver tissues can be represented as As > Pb > Cd ? Cr and As > Cd ? Pb ? Cr, respectively. Pufferfish muscle tissue has a higher association with liver tissue due to metal level accumulation. All pufferfish are contaminated by Cd, Pb, As, Cr, Fe, and Zn metals. © 2019, Springer Nature Switzerland AG. Çukurova Üniversitesi: FDK-2016-5578 Funding information This study was financially supported by Çukurova University, Scientific Research Projects Coordination Unit (Project No: FDK-2016-5578).

The antibacterial activities of nanoemulsions based on essential oil of thyme and its purified version on food-borne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E. faecalis) and spoilage bacteria of fish (P. luteola, P. damselae, V. vulnificus, E. faecalis, S. liquefaciens, and P. mirabilis) were evaluated using disc diffusion, MIC and MBC. The flavour compounds of extracted thyme oil were determined using GC-MS. Physical properties of nanomulsions (viscosity, thermodynamic stability, droplet size, and refractive index) were analysed. A scanning electron microscope (SEM) was used to observe morphology changes in the cell wall of selected bacteria. The results showed that non-purified thyme-based nanoemulsions were more effective on food-borne pathogens. Damage in bacterial cell membranes after nanoemulsion treatments were observed. Conversion of thyme oil into a nanoemulsion increased antibacterial activity and its nano-form can be used as an alternative antimicrobial agent in processed or packaged fish or food products.

In this study, the proximate composition of muscle tissue was investigated in lion fish (P. miles), which has a high invasion potency in the Mediterranean. At the same time, the potentials of accumulation of essential and toxic metals in brain, gill, muscle and liver tissues have been examined. The study was carried out with 4 lion fish individuals (1st individual 278 g, 28 cm, 2nd individual 55 g, 19 cm, 3rd individual 68 g, 20 cm, 4th individual 92 g, 22 cm) caught from the Yeşilovacık Bay in 2016. Water, crude protein, total lipid, total mineral substance (TMS) percentages were found to be 75.68-77.62%, 20.05-21.08%, 1.11-1.84%, 1.22-1.54 in P. miles, respectively. The percentage of fatty acids in lionfish ranged from 34.26% to 37.57% saturated fatty acids (SFAs), from 24.99% to 27.99 % monounsaturated fatty acids (MUFAs), and from 20.49% to 49.31% polyunsaturated fatty acids (PUFAs). Dominant fatty acids are palmitic acid and stearic acid from SFAs, palmitoleic acid, oleic acid, cetoleic acid from MUFAs, EPA and DHA from PUFAs. The accumulation levels of heavy metals in the tissues were found as Fe> Zn> As> Cu> Cr> Pb, respectively. The accumulation levels of each metal in the tissues were determined as follows: liver>gill>brain>muscle (29.19-384.43 μg g-1dw) for Fe, gill>brain>liver>muscle (16.08-56.68 μg g-1dw) for Zn, muscle>brain>gill>liver (2.69-7.88 μg g-1dw) for As, liver> brain>gill>muscle (0.74-7.05 μg g-1dw) for Cu, brain>gill>muscle>liver (0.35-2.67 μg g-1dw) for Cr, brain>gill>muscle>liver (0.26-2.11 μg g-1dw) for Pb. As a result; while lionfish muscle tissue contains high levels of protein, unsaturated fatty acids, minerals and trace elements, it has been determined that levels of heavy metals in this consumable tissue are not at levels that could threaten human health.

In this study, the relationships were determined between the macro (Na, Mg, P, K, Ca), potential toxic metal, As, and trace element, Zn, levels of the muscle tissue and fish size (length and weight) in Serranus cabrilla (Linnaeus, 1758) caught via bottom trawl boat from the Yeşilovacık Bay (Northeastern Mediterranean, Turkey). The potential toxic metal, macro and trace element levels of the muscle tissue of S. cabrilla were determined. Besides, the relationships between fish size and metal levels were investigated. For this study, S. cabrilla individuals of 0-1, 1-2 and 2-3 age groups were used. Min-Max total length of the age groups was determined as 10.5-11.8, 13.0-15.5 and 15.8-16.5 cm; Min-Max weights were 15.34-23.66, 30.41-43.82 and 41.89-58.18 g respectively. There was no statistical difference between the age groups according to the macro and trace element levels of muscle tissue. The Arsenic levels of the muscle tissue were high and in general displayed variation with age. The present study firstly reported the relationship between mineral-metal levels and individual size-age of S. cabrilla.

WOS: 000438140400017 Effects of cell-free extracts (CFE, 8%) prepared using Lactobacillus plantarum FI8595 or Pediococcus acidolactici ATCC 25741 alone or in combination with thyme and laurel extracts (0.5%) on physical, sensory, microbiological and chemical quality of fermented and vacuum packaged sardine fillets were investigated during 8 wk of chilled storage (3 +/- 1 degrees C). Sardine fillets were divided into 7 groups with the control being untreated. The other groups were treated with CFE of Lb. plantarum (LP group) and P. acidolactici (PA group). In addition, thyme with LP CFE (THLP) or PA CFE (THPA); and laurel with LP CFE (LALP) or PA CFE (LAPA) were also prepared. According to the sensory and physical assessment, shelf life of fermented fish was 5 wk for the control, 6 wk for LP, PA, LALP and LAPA, and 7 wk for THPA and THLP, although chemical and microbiological results exhibited longer shelf life. THPA and THLP had the lowest bacterial growth and TBA values. TVB-N values remained below 35 mg/100 g until 7 wk for all groups. THPA significantly reduced TMA formation. The study suggested that cell-free extracts of Lb. plantarum and P. acidolactici with thyme extract was the most effective way to improve the shelf-life of fermented sardines stored at chilled temperature. Scientific Research Projects Unit of Cukurova UniversityCukurova University [SUF2012BAP6] The authors would like to thank the Scientific Research Projects Unit of Cukurova University for their financial support (Research Project: SUF2012BAP6).

PubMedID: 29698756 The differences of tetrodotoxin (TTX) levels in various parts of pufferfish (Torquigener flavimaculosus) were examined in conjunction with the seasonal and sexual variations. The TTX levels in gonads, liver, intestines, skin and muscle tissue were determined using the Q-TOF LC/MS. Instrumental analysis revealed that all examined tissues from T. flavimaculosus contained high TTX concentrations. TTX levels in the gonads, liver, intestines, skin and muscle tissue of pufferfish were within the range of 5.03–100.71, 7.04–106.80, 12.59–86.30, 33.95–139.88 and 15.88–86.07 (µg/g), respectively. It was determined that in all seasons, except for summer, female individuals had higher TTX levels than males. Among all seasons, the highest level of TTX was found in winter and the lowest in autumn. Consequently, T. flavimaculosus is a highly toxic pufferfish that is dangerous for human consumption and should not be consumed under any circumstances. © 2018 Elsevier Ltd TOVAG-115O679 This research was financially supported by TUBITAK (Scientific and Technological Research Council of Turkey) ; TOVAG-115O679 [Determination of Sexual and Seasonal Variation of Tetrodotoxin (TTX) Levels in the Pufferfish from the Mersin Bay]. Appendix A

In this study, the effects of seasonal variation in proximate composition and fatty acid profile as a component of chemical compositions of Mediterranean Sea anemone species (Actinia equina L.,1758) living in Mersin Bay were investigated. Chemical composition analysis of anemone samples showed that while the highest levels of protein and water were obtained in winter, the highest lipid and total mineral substance (TMS) levels were obtained in autumn. In terms of fatty acid analysis, during all four seasons the dominant saturated fatty acids (SFA) were palmitic (C16:0) and stearic acids (C18:0), the dominant monounsaturated fatty acids (MUFA) were oleic (C18:1n9) and vaccenic acids (C18:1n7) and the dominant polyunsaturated fatty acids (PUFA) were linoleic acids (C18:2n6), linolenic acid (C18:3n3), gamma linolenic acid (C18:3n6), arachidonic acid (C20:4n6), eicosapentaenoic acid (EPA, 20:5n3) and docosahexaenoic acid (DHA, C22:6n3) for A. equina. The highest values of gamma linolenic acid, EPA and DHA levels were obtained in autumn as 0.44%, 14.83% and 14.10%, respectively.

Antimicrobial and antioxidant effects of nanoemulsions containing herb oils (rosemary, laurel, thyme and sage) on the quality of rainbow trout were investigated. Fish fillets were immersed for 3 min in the nanoemulsions prepared with different oils. During 24 days of storage, sensory (raw and cooked), chemical (TBA (thiobarbituric acid), pH, TVB-N (total volatile basic nitrogen), PV (peroxide value), FFA (free fatty acids)) and microbiological quality (total mesophilic aerobic and psychrophilic aerobic bacteria, Enterobacteriaceae count) of rainbow trout fillets in ice at 2 ± 2 °C were carried out. Nanoemulsions of essential oils enhanced organoleptic quality of rainbow trout. Shelf life of rainbow trout was found as 14 days for the control, 17 days for the treatment groups. The use of nanoemulsions based on all essential oils reduced the values of the biochemical parameters and slowed down the growth of bacteria. TVB-N values were lower in all samples than limit value. FFA and PV developed at a slower rate in the treated groups, especially in the rosemary group. The lowest bacterial numbers were obtained from rosemary followed by thyme group. Among the essential oils, it can be concluded that rosemary and thyme can be recommended for nanoemulsion as a preservative for fish fillets. © 2016 Elsevier Ltd, This work has been financially supported by the Scientific and Technological Research Council of Turkey (TÜBİTAK–TOVAG- 213O283 ) and the authors also gratefully acknowledge the support provided by Cukurova University.

The chemical, sensory, microbiological, protein profile and textural changes of vacuum-packaged ‘gravad’ carp fillets (Cyprinus carpio) were investigated during storage at 3 °C. Sensory analyses showed that vacuum-packed gravad was still acceptable at the end of 8 weeks of storage. Due to gravading, the total viable count did not exceed the acceptable limit of 106–107cfu g-1. Our SDS-PAGE analysis revealed that gravading caused a slight decrease in the relative intensity of myosin heavy chain (MHC), while the level of actin remained unchanged. Due to gravading, we found an increase in the values for cohesiveness and chewiness. The values for hardness and chewiness decreased which was accompanied by a slight reduction in springiness and cohesiveness. Texture profile analysis revealed that the a-value was higher in raw carp (RC) than in gravad carp before (GB) and after storage (GA); whereas the b-value was lower in RC than in GB and GA. © 2017, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).

The efficiency of the green extraction methods ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE), and conventional methods (Soxhlet and Bligh and Dyer), on lipid content and fatty acid profiles of six fish species (Mullus barbatus, red mullet; Upeneus moluccensis, goldband goatfish; Mullus surmuletus, surmullet; Anguilla anguilla, European eel; Pagellus erythrinus, common pandora, and Saurida undosquamis, brushtooth lizardfish) are evaluated. The results of lipid content of fish species show that the Bligh and Dyer method and UAE in general are more efficient than other methods. There are statistical differences in the fatty acid composition of fish oil by four extraction methods (p < 0.05). Saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acid (PUFA) contents of fish species range from 29.51 mg 100 g-1 fish (Soxhlet)–1400 mg 100 g-1 (UAE), 15.52 mg 100 g-1 (UAE)–2237.18 mg 100 g-1 (Bligh and Dyer), and 14.36% (Soxhlet)–646 mg 100 g-1 (Bligh and Dyer), respectively. Generally, Bligh and Dyer give the higher values in surmullet, red mullett, and common pandora in terms of SFA, MUFA, PUFA, and the dominant fatty acids (C16:0, C18:0, C16:1, C18:1n9, C18:1n7, C22:1n9, EPA, DHA), whereas MAE and UAE methods give better results in goldband goldfish and European eel, respectively. Thus, extraction methods affect the lipid yield and fatty acid profiles of extracted oil of different fish species. Practical Application: Total lipid content of seafood is an important parameter used in biochemical, physiological, and nutritional studies. Thus, reliable methods for the quantitative extraction of lipids from this type of food are of critical importance. The effects of green and conventional extraction methods on lipid yield and fatty acid profiles of fish species are compared in order to determine the most effective method for extracting lipid with high yield and high content of PUFA, especially EPA and DHA. The effects of green and conventional extraction methods on lipid yield and fatty acid profiles of fish species are evaluated. The extraction methods affect the lipid yield and fatty acid profiles of extracted oil of fish species. The Bligh and Dyer method and UAE in general are more efficient than other methods. In terms of SFA, MUFA, PUFA, EPA, and DHA; Bligh and Dyer gave the higher values in surmullet, redmullet, and common pandora whereas MAE and UAE methods gave better results in goldband goldfish and European eel, respectively. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim FBA-2017-7697 This study was supported by the University of Cukurova (Project number: FBA-2017-7697).

The concentration levels of some potentially toxic trace elements such as Cd, Cr, and Pb in the muscle tissue of some shrimp and prawn species from Northeastern Mediterranean Sea, Gulf of Mersin, Turkey were seasonally determined in this study. The effects of seasons on the potentially toxic trace elements levels of regional commercially valuable five different shrimp and prawn species (green tiger prawn-Penaeus semisulcatus, kuruma prawn-Marsupenaeus japonicus, caramote prawn-Melicertus kerathurus, deepwater pink shrimp-Parapenaeus longirostris, speckled shrimp-Metapenaeus monoceros) were determined. 30 individuals of each species were caught by bottom trawling from the Mediterranean Sea (Gulf of Mersin) in four seasons in 2013. Shrimp and prawn samples were extracted using digestion method with concentrated nitric acid and per chloric acid and metal levels were measured using ICP/MS. The differences in Cd, Cr and Pb levels of muscle tissue in all species were determined as 0.44-1.40 mg/g dw, 1.38-5.80 mg/g dw, and 1.99-13.42 mg/g dw, respectively. The quantitative relationships generally found in the metal levels of muscle in all the species were: Pb> Cr> Cd, but the concentration of each potentially toxic heavy metal varied seasonally. If the data obtained by this study were evaluated with respect to the data in U.S. Food and Drug Administration (2013), it would be obviously seen that all the shrimp and prawn species living in Gulf of Mersin were not contaminated with Cd and Cr but contaminated with Pb. However, if it is analyzed in accordance with European Commission (2011) and Turkish Food Codex (2011), all species except winter and spring samples of Parapenaeus longirostris are contaminated with Cd and Pb. The concentration levels of some potentially toxic trace elements such as Cd, Cr, and Pb in the muscle tissue of some shrimp and prawn species from Northeastern Mediterranean Sea, Gulf of Mersin, Turkey were seasonally determined in this study. The effects of seasons on the potentially toxic trace elements levels of regional commercially valuable five different shrimp and prawn species (green tiger prawn-Penaeus semisulcatus, kuruma prawn-Marsupenaeus japonicus, caramote prawn-Melicertus kerathurus, deepwater pink shrimp-Parapenaeus longirostris, speckled shrimp-Metapenaeus monoceros) were determined. 30 individuals of each species were caught by bottom trawling from the Mediterranean Sea (Gulf of Mersin) in four seasons in 2013. Shrimp and prawn samples were extracted using digestion method with concentrated nitric acid and per chloric acid and metal levels were measured using ICP/MS. The differences in Cd, Cr and Pb levels of muscle tissue in all species were determined as 0.44-1.40 mg/g dw, 1.38-5.80 mg/g dw, and 1.99-13.42 mg/g dw, respectively. The quantitative relationships generally found in the metal levels of muscle in all the species were: Pb> Cr> Cd, but the concentration of each potentially toxic heavy metal varied seasonally. If the data obtained by this study were evaluated with respect to the data in U.S. Food and Drug Administration (2013), it would be obviously seen that all the shrimp and prawn species living in Gulf of Mersin were not contaminated with Cd and Cr but contaminated with Pb. However, if it is analyzed in accordance with European Commission (2011) and Turkish Food Codex (2011), all species except winter and spring samples of Parapenaeus longirostris are contaminated with Cd and Pb.

The effects of oil-in-water nanoemulsions using different commercial oils on the fatty acid composition of vacuum packed sea bass (Dicentrarchus labrax) fillets stored at 2 ± 2 °C were investigated. The highest SFA content was obtained from the control (21.89%) and among treated groups sunflower (20.13%) followed by olive group (19.90%) because of oxidation at the end of storage period. The total amount of MUFA were in the range of 36–41.52% during storage period. PUFA ranged from 19.31 to 30.11% in which EPA is present from 2.07 to 4.54% and DHA ranges from 2.58 to 7.07%. Hazelnut gave the highest PUFA content (24.35%), followed by canola (24.21%) and soybean (24.15%) at the end of storage since nanoemulsion and vacuum packing prevented the lipid oxidation. Application of nanoemulsion in combination with vacuum packing maintained the PUFA content of fish, especially hazelnut, canola, and soybean groups and can be used as a preservative for fish. Practical applications: Lipid oxidation is undesirable in most foods because it causes to the development of undesirable off-flavors known as rancidity. This study indicated that both application of nanoemulsion and vacuum packing maintained the PUFA content of fish. Lipid oxidation process in fish meat may be retarded by the use of nanoemulsions which have potential as a preservative for fish oil. © 2017 Wiley Periodicals, Inc.