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In this study, rainbow trout patties (Oncorhynchus mykiss Walbaum, 1792) were treated under a modified atmosphere (MA) (60/40:CO2/N2) packed with microbial transglutaminase enzyme (MTGase) at varying concentrations (0.5% and 1%) and kept for a full day at 2°C ± 2°C. Denser and more complex intermolecular cross‐linking formations between peptides and gel network structures were observed in the first and last scanning electron microscope images of MTGase‐containing groups. MTGase increased the springiness, hardness, shear force, and work‐of‐shear parameters during the storage period in uncooked and cooked patties compared to the control group. The protein, energy, moisture, and amino acid contents were maintained in the MTGase‐containing groups, but using MTGase at higher concentrations was ineffective. Microbiological analyses have shown that MTGase is partially effective on microbial fauna, and the most significant inhibitory effect was determined on total mesophilic aerobic bacteria (TMAB). In all groups, the total amounts of saturated, monosaturated, and polyunsaturated fatty acids remained unchanged on both production and expiration days (p > 0.05). After mixing the burger patty additives into the ground meat, the amounts of sodium, calcium, potassium, and magnesium increased in all groups (p < 0.05); however, a decrease in calcium was observed in the MTGase‐containing groups (p < 0.05) compared to the control group. The higher proportion of the MTGase‐contained group did not exhibit significant differences compared to the lower proportion of the MTGase‐contained group, except for textural characteristics and the TMAB inhibition effect. [ABSTRACT FROM AUTHOR]

In this research, fish balls were produced from Atlantic salmon (Salmo salar Linnaeus, 1758) with the addition of MTGase (0.60%), which is included in the seafood menus of catering companies, hotels, restaurants, and other ready-made food establishments in our country and especially around the world. In order not to risk food safety for such businesses where time and hygiene are very important, nutritional, physical, and sensory analyzes were carried out in fish balls to investigate the adequacy/applicability of the combined effect of short time and low temperature (4±1°C; 3 hours) for MTGase enzyme activation. After the production and activation processes, the meatballs were baked in the oven at 180 °C for 20 minutes. While the crude protein and moisture content of MTGase added group (B) was higher than the control (A) group (p<0.05), the energy content of group A was higher than group B (p<0.05). The pH values of groups A and B were determined as 7.40 and 7.32, respectively (p<0.05). It was also revealed that the brightness (L*) value increased with the use of MTGase. MTGase activation of short-term and low temperature combination (3 hours at 4±1°C) did not show any difference in terms of TPA parameters. In terms of appearance and general acceptability parameters, the scores of group B found higher than group A. In addition to that, odor, texture, spice, onion, and garlic taste variables of group B found more acceptable. [ABSTRACT FROM AUTHOR]

Introduction. The aim of research is to determine the fatty acid and amino acid composition of the whiting meat and roe caught in different months in Black Sea. Materials and methods. The whiting (Merlangius merlangus euxinus Nordman, 1840) caught from the Sinop region of the Middle Black Sea Region. Sampling were carried out twice a month. And the whiting meat and roe were compared in view of its fatty acid (FA) and amino acid (AA) composition during fishing season in Black Sea. Results and discussion. During the six months, the length and weight of whiting used in the study varied between 14.15– 16.60 cm and 24.49–29.68 g, respectively. Minimum length and weight were determined in March. Maximum crude protein values of fish meat and roes was determined in May (18.61g/100g) and in April (16.30g/100g), respectively. SFA’s (saturated fatty acids), MUFA’s (monounsaturated fatty acids) and PUFA’s (polyunsaturated fatty acids) of fish meat and roes had been varied during the season. The minimum and maximum EPA, DHA contents were found as 7.42–10.72, 3.39–22.67g/100g in meat and 0.03-0.37, 3.79–4.76 g/100g in roe, respectively. The maximum and minimum n3/n6 values were found to be 14.01 in April and 4.47 in March in the fish meat, respectively. Lysine was the highest EA (essential amino acids) in both meat and roe in whole months’ write values. The amounts of lysine and glutamic acid in fish meat were higher than in roe write values. The content of glutamic acid in fish meat was found higher than in fish roe during the study write values. The ratio of EA/non-EA were found to be max. 0.9 at March in meat. The fish roe’s EA/nonEA ratio were found between 0.7– 0.9 in fishing season. It has been found that whiting meat and roe contains high amounts of essential FA and AA. Conclusion. The nutritional quality of fish meat and roe varies seasonally. Otherwise, the umami source aromatic AAs content of fish meat higher than roe. [ABSTRACT FROM AUTHOR]

This paper reports the effect of different concentrations of CO2/N2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties of trout mince stored at 3 ± 1℃. The gas mixtures were used as follows; 60%CO2 + 40%N2 (B), 75%CO2 + 25%N2 (C), 40%CO2 + 60%N2 (D). Control samples (A) were packed under atmospheric air. Analyses were carried out on the 1st, 4th, 8th, 12th, 16th, 20th, 24th and 28th days of storage. Among three modified atmosphere gas compositions, the best preservation method and most suitable gas concentration for trout mince were found in group C including 75% CO2. The inconsumable day of trout mince packed with air (control) and MAPs (Modified Atmosphere Packaging) (group B, C, and D) were 12th, 16th, 24th, and 16th days, respectively. [ABSTRACT FROM AUTHOR]

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Copyright of Academic Food Journal / Akademik GIDA is the property of Sidas Medya Ajans Tanitim Danismanlik Ltd. Sti and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

\nImplications for gastronomyIn this study, the effects of different cooking techniques on some physicochemical, color, texture and sensory properties of rainbow trout farmed in net cage systems were investigated. The greatest water loss was found in the deep-fried group and the least water loss in sous vide group. The pH of the groups increased with cooking, but lowest pH was fish cooked sous vide. The highest L* value was determined from the group cooked under pressure of 70KPa (p < 0.05), while the lowest L* value was observed in the deep-fried group (p < 0.05). The maximum hardness (N) was found in the group cooked under pressure of 10KPa (p < 0.05). Pressure cooking techniques in automatic cookers for cooking trout cubes can be said to be one of the most suitable innovative cooking methods when color, textural characteristics and sensory juiciness values are taken into account in meat texture.Fish meat is a valuable food. Suitable for both home and restaurant consumption, delicious, aromatic, healthy, perishable, and suitable for various cooking methods. In addition, it is a product with high sales value. Large rainbow trout (over kilograms) grown in the Black Sea has a high yield of meat and is sold for $13–14 per kg on both the domestic and foreign markets. Although all frying methods are applicable to this fish. This study examined whether the products prepared in new generation auto cooker and sous vide cookers are preferred by the consumers. The main criteria for buying raw fish are firmness to the touch, structure of the eye, redness of the gills, etc. such factors. What is desired in the end product that comes from the the sea to plate is a fish meat that is visually appealing in color and texture and leaves a unique taste and aroma on the palate when consumed. From this point of view, it was found that the color, uniformity and sensory characteristics of large rainbow trout cooked with automatic cookers used in both domestic and industrial kitchens are better. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to determine physico-chemical parameters and color changes of anchovy during the marination. After thawing process, anchovy was cleaned and prepared for marination. It was marinated with 10% salt, 4% alcohol vinegar and 0.2% citric acid (fish: brine; 1:2) at 4±2°C, for 24h. During margination; color, aw, pH, salt and vinegar analyses were conducted in every 6 hours, nutrient composition analyses were made at the beginnig and end of the study. Initial L*, a*, b* values of fish were 37.49, 2.46 and 2.91, respectively. After marination, L*, +b* values (72.35, 5.13) of fish meat increased, but, +a* value decreased (0.70) (P<0.05). While, aw, pH, salt and vinegar values were found as 0.961, 6.42, 0.27, and 0.00 in fresh anchovy; they changed after marination as 0.915, 3.98, 6.29 and 1.93, respectively (P<0.05). After marination, it was found that anchovy maintained the nutrutional values, had desired characterisitics for marinade. [ABSTRACT FROM AUTHOR]