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The aim of this study is to investigate the effects of organic acid treatments on tenderizing of squid muscle. Squid samples removed head, skin, viscera, and tentacles and cut into square pieces of 4 x4 cm were soaked into the citric and lactic acid solvents (1 and 2%) and kept in a refrigerator (4°C) for 24 h. It was found that organic acid treatments affected the physicochemical properties of squid. While acid application decreased pH values and water holding capacity, its increased cooking loss and free amino acid content. Texture profile parameters and sensory texture scores did not change significantly after acid treatments. The type and concentration of acids were not effective for all parameters except cooking loss.Keywords: Physicochemical; Organic acids; Squid; Texture

Innovative packaging techniques have been developed to meet consumers’ safe, high quality, easy to use, ready-to-use product requirements. This review provides information on innovative techniques ...

Shellfish are defined as creatures which have shell and live in the sea. They are aquatic invertebrates. These animals do not have a backbone but instead have an outer shell. Most of the shellfish species are obtained from the sea. However, some species are also available in fresh water. Their name is shellfish, but they are not fish. They are edible creatures and used ad human food.

The aim of this study was to investigate the effects of different freezing and thawing methods on physical, chemical, and sensory characteristics of red shrimp (Aristaeomorpha foliacea). Shell-on and shell-off shrimps were subjected to three different freezing (blast freezing, still freezing and cryogenic freezing) and thawing (on air, in refrigerator and in microwave oven) methods and stored for 30 days at -18ºC. Quality control analyses were carried out in samples after thawing. The lowest total volatile nitrogen and trimethylamine contents, pH values and cooking losses were found in cryogenically frozen shrimp, compared with other freezing methods. However, cryogenic freezing caused colour fading and softening in texture. It was determined that microwave thawing conditions used in this study are not suitable for thawing of frozen shrimp as it negatively affects texture and colour and increases cooking loss. It was found that blast freezing, and thawing methods preserved the physical, chemical and sensory properties of shrimp better than other methods.Keywords: Aristaeomorpha foliacea; Freezing; Red shrimp; Shrimp quality

Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. © 2018 Society of Chemical Industry.

The use of protein restructuring enzyme transglutaminase (TGase) for extending the shelf-life of rainbow trout mince was determined during refrigerated storage. TGase added into the fish mince in the proportions of 0.0%, 0.2%, 0.5% and 1.0% and the quality alterations were evaluated in terms of chemical, microbiological and sensory parameters. The scores of TVB-N and TIVIA-N, fish spoilage indicators, of the fish mince treated with TGase had lower levels than control samples. It was recorded that the progress in total free amino acids was suppressed with the addition of TGase. The increase in enzyme concentration met successful results in hindering the growth of total psychrophilic bacteria and coliform bacteria. The best results were obtained with the addition of TGase in the concentration of 1.0%. Overall, utilization of TGase can be a useful tool for seafood processing technology to achieve products with extended shelf life. (C) 2017 Elsevier Ltd. All rights reserved.

The aim of this study was to investigate the effects of tumbling on the physicochemical and textural characteristics of squid (Loligo vulgaris), octopus (Octopus vulgaris) and cuttlefish (Sepia officinalis) muscles. Before tumbling the cephalopod samples were placed in plastic bags and 0.5 M NaCl was added. Tumbling process was performed continuously in three different tumbling times (2, 4, and 6 h). The results of the analyses showed that tumbling affected the physicochemical properties of cephalopod muscles. The increase in the time of tumbling resulted in the tenderness of the cephalopod muscles. The total soluble protein, the total free amino acid, and pH values increased with the increase of the tumbling time. The water holding capacity decreased and the cooking loss increased. The squid and octopus hardness and shear force values decreased after tumbling, according to instrumental and sensorial texture measurements. As a result, tumbling was found to be an effective method for tenderizing of squid and octopus muscle, but not for cuttlefish.

The aim of this study was to investigate the effects of bromelain and papain enzymes for tenderizing of squid (Loligo vulgaris) muscle. Squid samples were immersed into the enzyme solutions and then they were kept in a water bath at 60 degrees C for 20 min to activate enzymes. After enzyme treatment, pH values, hardness and shear force values of squid muscle decreased. Total protein, free amino acid contents and sensory scores increased. Use of bromelain and papain enzymes was found as effective method to tenderize of squid muscle. Better results were obtained with papain compared to bromelain.

This research aimed to inhibit the oxidation of fish lipid by adding the ethanol extracts of albedo and flavedo fragments of grapefruit, sour orange, and bergamot. The samples were stored at 25°C, ...

This study describes the potential use of olive oil-lemon juice emulsions containing different levels of lemon juice (0, 25, 35, and 50% v/v) as a flavoring, preservative, and antioxidant agent in marinated anchovy. The phenolic content and antioxidant activity of lemon juice, olive oil, and olive oil-lemon juice sauces as well as chemical, oxidative, and sensorial changes of marinade samples were analyzed. Increasing the level of lemon juice in sauces retarded the chemical and oxidative changes of marinated anchovy. However, increasing the level of lemon juice more than 35% in sauces led to a decrease in sensorial acceptability. Chemical and oxidative qualities of all the sauced samples were in the limit of deterioration during 100 days of storage. Although marinated anchovy samples treated with sauce containing 50% lemon juice had a significant inhibitor effect on chemical and oxidative deterioration, samples treated with sauce containing 35% lemon juice received the highest overall acceptabilit...

With this study, ascorbic acid and erythorbic acid were used for the first time to prevent melanosis in shrimp. Three shrimp species (Aristaeomorpha foliacea, Plesionika edwardsi and Melicertus hathor) were used. It was determined that melanosis scores were higher in the control groups. Combination of ascorbic acid and erythorbic acid with metabisulphite was found to be more effective in inhibiting of melanosis than the application alone. No significant differences were found between the groups in terms of TVB-N values. The TMA-N value of the control group was significantly higher than those of application groups. Ascorbic acid, Erythorbic acid and their combinations with sodium metabisulphite were found effective on inhibition of melanosis and quality changes in three shrimp species.Keywords: reducing agents; ascorbic acid; erythorbic acid; melanosis; quality; shrimp

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p

Inhibitory effects of high pressure processing (HPP) on the biogenic amine formation (histamine, tyramine, putrescine and cadaverine) in marinated herring fillets (2% acetic acid+8% NaCl; or 4% acetic acid+8% NaCl solutions) were investigated. Marinated fillets were inoculated with M. psychrotolerans followed by vacuum-packaging and HPP treatment at 100, 300 and 500 MPa for 5 and 10 min. One batch was left untreated for each marination group and the batches were stored at 4 °C for 3 months. HPP in combination with 4% acetic acid had a strong inhibitory effect on the growth of M. psychrotolerans, since there was no growth in samples treated with 300 MPa for 10 min and 500 MPa for 5, 10 min. Psychrophilic bacteria growth was not detected in samples marinated with 4% acetic acid and treated with 500 MPa H2S-producing bacteria were not observed in marinated herring during the storage period. Histamine and cadaverine formation were not observed in the samples marinated with 4% acetic acid along the storage. Taken together, the findings of this research might be helpful to enhance the safety of consumption of marinated herring. © 2018 Elsevier Ltd, Deutscher Akademischer Austauschdienst Firat University Scientific Research Projects Management Unit, This research was supported by the Scientific and Technological Research Council of Turkey (TUBITAK), Deutscher Akademischer Austauschdienst (DAAD) and The Scientific Research Projects Administration Unit of Akdeniz University under project no. FDK-2015-273 . The authors thank to management and staff of Deutsches Institut für Lebensmitteltechnik (German Institute of Food Technologies) for providing opportunity to work and infrastructure.

Herring fillets were inoculated with Photobacterium phosphoreum and Morganella psychrotolerans, vacuum packed and subjected to high-pressure processing (HPP) treatment (100, 200, 300, and 500 MPa for 5 min) or left untreated as controls. The samples were stored at 4 ± 1 °C up to 21 days, and subjected to microbial quality evaluation. The results revealed that 500 MPa pressure treatment significantly (p .05) affect the microbial growth of vacuum-packed herring fillets, but further higher pressure levels (300–500 MPa) were effective to inhibit the growth of microorganisms. Overall, the findings of this study suggested that HPP application of 300 MPa and above could help to industry for commercial production of microbiologically free fish and fish products. © 2018 Wiley Periodicals, Inc, Deutscher Akademischer Austauschdienst Deutscher Akademischer Austauschdienst, Deutscher Akademischer Austauschdienst; Scientific and Technological Research Council of Turkey, This research was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) and Deutscher Akademischer Austauschdienst (DAAD). The authors thank to the management and the staff of Deutsches Institut für Lebensmitteltechnik (German Institute of Food Technologies) for providing opportunity to work and infrastructure.

In this study, shrimp (Aristeus antennatus) immediately after trawling was treated with plant extracts (rosemary and green tea), sodium metabisulphite solution, and their combinations. After dipping into the solutions, melanosis and selected quality changes of shrimp were investigated during the storage at 4°C. Plant extracts were found effective in delaying melanosis in shrimp. Combinations of sodium metabisulphite and plant extracts were found more effective than those groups separately treated with plant extracts. Plant extracts, sodium metabisulphite, and combinations showed lower trimethylamine and total volatile nitrogen values as compared to the control group. It is concluded that use of plant extracts decreased the need for sodium metabisulphite.

The aim of this study was to investigate the effects of freezing and frozen storage on protein functionality and texture of squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish (Sepia officinalis) muscles. Squid, octopus, and cuttlefish samples were cut into pieces of 4x4cm. These pieces were packed in polyethylene bags. The bags were frozen in a blast freezer at -45 degrees C until the thermal center reached -18 degrees C. Frozen samples were stored in a deep freezer at -18 degrees C for 30days. After freezing and during frozen storage, total soluble protein and water holding capacity decreased and total free amino acid and cooking loss increased in all cephalopod muscles. According to instrumental texture analysis results, freezing and frozen storage affected textural characteristics of squid and cuttlefish but not of octopus. Sensory hardness and chewiness values of all cephalopods increased after freezing, but elasticity values did not change. There were no significant differences between storage days in hardness values of squid and octopus. However, significant differences in hardness values of cuttlefish were observed between the 1st day of storage and the last day.

Response surface methodology was used to investigate the effect of ultrasound-assisted extraction conditions including solvent:seaweed ratio (10:1–30:1), extraction temperature (30–50°C), and extraction time (30–60 min) on the total phenolic compounds and antioxidant activity of red seaweed (Laurencia obtuse) extracts. The optimum extraction parameters for maximum phenolic content were as follows: solvent:seaweed ratio, 30:1; extraction temperature, 50°C; and extraction time, 42.8 min. The experiment results showed that the solvent:seaweed ratio was the most significant parameter for the extraction. The optimum extraction conditions for maximum antioxidant activity were as follows: solvent:seaweed ratio, 24.3:1; extraction temperature, 45.3°C; and extraction time, 58 min. Under the above-mentioned conditions, the experimental total phenolic content and antioxidant activity value were 26.23 ± 0.75 mg GAE/g seaweed and 120.89 ± 0.81 TEAC, respectively, of seaweed tested, which are well compatible wi...

BACKGROUND Microbial transglutaminase (MTGase) is an enzyme utilized in the food industry in many areas. In this study, the suppression effect of MTGase at various levels (0, 2, 5, 10 g kg−1) on the formation of biogenic amines in mackerel was determined during refrigerated storage of 8 days. RESULTS Mince added with 2 g kg−1 MTGase showed the lowest formation of putrescine, cadaverine and tyramine throughout the storage. Histamine exceeded the consumable limit (500 mg kg−1) after the 4th day, except for that containing 2 g kg−1 MTGase. The formation of total volatile basic nitrogen and total free amino acid content were retarded and the pH value was unaltered by addition of MTGase. With increasing MTGase levels, the growth of total psychrophilic bacteria, mould, yeast and coliform bacteria was retarded. The sensory scores of mackerel mince increased as MTGase concentrations increased. CONCLUSION MTGase plays a role in maintaining the quality of mackerel mince during refrigerated storage. As a result of the present study, a new use for MTGase in the food industry is revealed. It will contribute especially in the field of development of products for consumers with allergic sensitivity. © 2014 Society of Chemical Industry

The Study describes the potential use of pomegranate peel extract as antioxidant in fish oil. The effects of pomegranate (Punica granatum) peel extract (PPE) of three different concentrations (100, 500 and 1.000 ppm) and synthetic antioxidant butylated hydroxytoluene (BHT), on the lipid oxidation of fish oil were compared. Formation of primary and secondary oxidation products in anchovy (Engraulis encrasicholus) oil in an elevated temperature (60 °C) storage trial was examined by conducting peroxide value, UV spectrum, thiobarbituric acid and para-anisidine analyses. The results showed that the two (500 and 1.000 ppm) concentrations of PPE were more effective in retarding of lipid oxidation in fish oil, in which a dose–response relationship was observed. The antioxidant capacity of 500 ppm of PPE was with that of 100 ppm of BHT, but still weaker than that of 1.000 ppm of PPE. Anchovy oil pomegranate peel extract, byproduct of pomegranate juice fabric, exhibited favorable antioxidant effects and is preferable for effectively avoiding lipid oxidation in fish oil.

The aim of this study was to determine the effects of temperature and time of freezing on lipid oxidation in anchovy during frozen storage. The fish were frozen at three different temperatures (−20, −40, and −80°C). During the freezing, temperature of the thermal center of fish was measured using a thermo couple and then time of freezing was calculated. Frozen fish were stored in a deep freezer at −18°C for 6 months. The highest freezing velocity and the shortest freezing time were observed for anchovies frozen at −80°C. Peroxide value (PV), thiobarbutiric acid (TBA), para-anisidine (p-Av), conjugated diene (CD), and free fatty acid (FFA) values were significantly affected by freezing temperature. Low freezing temperature resulted in low oxidation level. Oxidation levels significantly increased during the storage. The lowest values were determined in the samples frozen at −80°C. The best freezing temperature in terms of delaying of lipid oxidation was found to be −80°C. During frozen storage, lipid oxidation is an important issue for fatty fish, anchovy.

Changes in lipids, lipoxygenase activity and fishy odour development in the skin of Nile tilapia (Oreochromis niloticus) during iced storage of 18 days were monitored. Triacylglycerol content of skin decreased with coincidental increases in free fatty acid, monoacylglycerol, diacylglycerol and phospholipid contents during storage (p < 0.05). During iced storage, peroxide value increased at day 9 and subsequently decreased up to 18 days (p < 0.05). Thiobarbituric acid reactive substances values and lipoxygenase activity increased throughout 18 days of iced storage (p < 0.05). With increasing storage time, a progressive formation of hydroperoxide was found as evidenced by the increase in amplitude of peak at 3600– 3200 cm 1 in Fourier transform infrared spectra. Those changes indicated that lipid oxidation took place during iced storage. The increase in fishy odour of skin was observed as the storage time increased. The development of fishy odour in Nile tilapia skin during iced storage was mostly governed by lipid oxidation via autoxidation or induced by lipoxygenase. Thus, the extended storage time of whole fish resulted in the pronounced changes in lipids and the increased fishy odour in the skin.

The aim of this study was to investigate fatty acid profiles of different shrimp species caught from deep water and shallow water. The shrimp species investigated in the study were Aristeus antennatus, Aristeomorpha foliacea, Plesionica martia, Parapenaeus longirostris, and Plesionica edwardsi from deep water; and Metapenaeus monoceros, Penaeus semisulcatus, Penaeus kerathurus, and Penaeus japonicus from shallow water. Fatty acid composition of shrimps varied. The main fatty acids were C18:1n9, C16:0, C25:6n3, C22:5n3, and C18:0. Saturated, monounsaturated, and polyunsaturated fatty acid (PUFA) contents of P. longirostris, P. edwardsi, and M. monoceros were markedly different, respectively. The ratio of n6/n3 of the edible tissue of M. monoceros was found to be 0.795, whereas this value was 0.152 in A. foliacea. Among the species studied, the highest docosahexaenoic acid + eicosapentaenoic acid value was found for P. kerathurus. The levels of PUFAs of shallow water shrimps (ranging from 33.44 to 42.77%) w...

The aim of this study was to investigate the effects of tomato and garlic extracts on lipid oxidation in fish croquette during frozen storage. The fish for croquette was purchased from the main fish market in Antalya, Turkey. Commercial tomato and garlic extracts were added into the croquette formulation. Lipid quality of frozen croquettes was analyzed at monthly intervals. There was no difference in free fatty acids and UV absorbance values of treatment groups. Treatment of tomato and garlic extracts kept oxidation at low levels. The results for thiobarbutiric acid, para-anisidine, and conjugated-diene values showed that tomato extract was the most effective in delaying lipid oxidation than garlic extract.

Summary The aim of this study was to produce a functional emulsion product enriched with anchovy (Engraulis encrasicholus) oil. Tomato and garlic extracts were added to perform oxidative stability. Tomato and garlic extracts were added to avoid oxidative degradation in such a product. The plant extracts delayed the formation of primary and secondary oxidation products. The value of conjugated diens (3.07 ± 0.15) was markedly low in the emulsions containing garlic extract at the end of the storage period. The p–Av values of the emulsions treated with the extracts were significantly (P

The aim of this study was to investigate the inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy. The fish were marinated in a solution containing 2% acetic acid, 10% salt and 6% plant extract for 32 h. Lipid oxidation was investigated in fish oil extracted from the marinated fish during storage at 4C. Results showed lower peroxide, para-anisidine, conjugated diene, UV absorbance and free fatty acid values in marinated anchovy treated with plant extracts compared with the control samples. Tomato and garlic extracts exhibited inhibition effects on lipid oxidation in marinated anchovy. Tomato extract was more effective than garlic extract in retarding lipid oxidation.

The effects of modified atmosphere packaging on the quality and shelf life of frankfurter-type sausages, prepared exclusively from beef meat, were investigated. Sausages were packed under varying modified atmosphere conditions (30% CO2/70% N2; 70% CO2/30% N2; 100% CO2; 80% CO2/20% O2) and vacuum, and stored at 4C for 28 days. Lower pH values were observed in the samples packed under modified atmospheres compared to vacuum. Inhibition effect of carbon dioxide concentration on the oxidation was seen. Carbon dioxide caused microbial inhibition. The lowest total viable count was found in the samples packed under 100% CO2. It was concluded that modified atmosphere packaging had significant effect on the quality and shelf life of frankfurter-type sausages compared to vacuum packaging. The most suitable atmosphere among the tested atmospheres was that with 70% CO2, 30% N2 atmosphere. The shelf life of sausages under this atmosphere was 28 days. PRACTICAL APPLICATIONS Meat and meat products are susceptible to spoilage. Several preservation techniques are used to extend their shelf life. Packaging of fresh meat is a common application to protect its quality. Modified atmosphere packaging (MAP) means to replace the air in a package of food with some different mixture of gases. The success in MAP is to choose the suitable gas combination, packaging system, package application and the package material. Proper gas combination to keep meat quality should be provided. Several studies have been performed to extent shelf life of pork sausages and local-type sausages using modified atmosphere packaging technique. However there is no data on beef sausages. The results of this research will form the basis for further studies and also will be beneficial for industry.

Commercial extracts of garlic, tomato and grape seed were separately added into batter coating formulation. Quality changes of coated shrimps were investigated during frozen storage. Samples with added extracts had higher pH values than the control group. Higher total volatile basic nitrogen value was found in the sample with tomato extract compared with extract containing garlic and grape seed extracts. The lowest trimethylamine concentration was found in the sample containing garlic extract. Although the most effective extract in retarding oxidation was grape seed extract, garlic extract had protective effect against spoilage. The lowest scores for sensory appearance, odor and taste were found in samples with grape seed extract. It was concluded that use of plant extracts in the coating mixture affected the quality of shrimp during frozen storage. It was also found that the sample with garlic extract was the best product in terms of sensory characteristics. PRACTICAL APPLICATIONS Shrimp is a perishable product and it is important to extend its shelf life. Battered products have gained a grown consideration in the field of ready to eat seafood. Most of researches on batter-coated food products have focused on reducing the amount of fat absorbed during frying and improving rheological properties. There is no study on addition of antioxidative, antibacterial agents to coating mix. This is a new approach to improve the quality and shelf life.

Summary The aim of this study was to investigate inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito (Sarda sarda) fillets during frozen storage. Dried and powdered green tea and grape seed were extracted using ethanol. Extract solutions of 1 g 100 g−1 were prepared using concentrated extracts and distilled water. Bonito fillets were divided into two groups. The first group was dipped into extract solutions and then frozen. The second group of fillets was glazed by extract solutions. Oxidation increased progressively through the storage period. 2-Thiobarbituric acid and para-anisidine values of samples treated with green tea and grape seed extracts remained at low levels. Both plant extracts displayed successful effects in delaying lipid oxidation compared to the control groups. The best results were obtained by extract treatment of fillets before freezing.

The aim of this study was to investigate the changes in the proximate composition of bluefin tuna (Thunnus thynnus) muscle reared in cages during the fattening period. Samples were taken from tunas at monthly intervals between July and October. Moisture, crude protein, crude fat and crude ash were analysed. The fat and ash contents increased, and the moisture content decreased during the fattening period. There were no significant differences in the protein content during this period. The mean protein concentration was 21% over this period. The highest levels of dry matter (40%), fat (15%) and ash (1.21%) were found in October. Baitfish (Sardina pilchardus, Sardinella aurita and Alosa fallax nilotica) were also analysed. There were no differences in the moisture, protein and fat contents between baitfish, but a lower ash content was found in sardine than in the others. The mean moisture, protein, fat and ash contents of baitfish were found to be 68.28%; 19.2%; 8.5%; and 1.4% respectively.

Effects of pomegranate sauce on the quality of marinated anchovy during storage at 4 °C were investigated. Anchovy were marinated with 30 g/L acetic acid and 150 g/L salt, put into glass jars, filled with either sunflower oil or pomegranate sauce and stored at 4 °C. Total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N) values increased during the storage. Higher values for free fatty acid (FFA), conjugated diens (k-dien) and para-anisidine (p-Av) were found in samples with sunflower oil than those with pomegranate sauce. Samples in pomegranate sauce showed better oxidative stability. Higher taste and flavour and lower appearance scores were found for samples in pomegranate sauce than those samples in sunflower oil. It was found that pomegranate sauce was as least effective as the traditional sunflower oil to keep quality. Pomegranate sauce also produced desirable taste and flavour but the coloration should be studied in further studies.

Summary The aim of this study was to investigate the effects of grape seed extracts on inhibition of melanosis in shrimp. Defatted grape seed powder was extracted using ethanol. Dipping solutions in five different concentrations (0, 2.5, 5.0, 10 and 15 g L−1) were prepared using grape seed extract and distilled water. The shrimps were dipped into the solutions and stored at 4 °C. Melanosis was investigated by sensory analysis and lightness, redness and yellowness values were measured by chromometer during the storage for 3 days. According to the results, grape seed extracts showed inhibition effect on the formation of melanosis. The best results were obtained with the solution of 15 g L−1.

Summary Some quality characteristics of frankfurters manufactured in three different fat levels (20%, 10% and 5%) and added citrus fibre (CF) and soy protein concentrate (SPC) were investigated. While moisture content of frankfurters increased with decreasing fat levels, protein contents increased. Lower fat levels resulted in lower water-holding capacity (WHC), cooking losses and penetrometer values. Lower L* values and higher a* values were obtained in low fat frankfurters. SPC significantly increased the cooking losses in the sausages with 5% and 20% fat, but decreased in the sausages with 10% fat. The lower cooking loss values were obtained in sausages added CF for all fat levels. Addition of fat replacers decreased the L values but did not affect the a and b values. Addition of fat replacers increased hardness in case of low fat levels. The softer product was obtained with high-fat formulation than low-fat formulation. Lower taste scores were observed with addition of fat replacers.

Accumulation levels of trace elements in edible tissues of three shrimp species (Penaeus semisulcatus, Parapenaeus longirostris and Paleomon serratus) from the Gulf of Antalya, Turkey were investigated. Copper (Cu), cadmium (Cd), zinc (Zn), iron (Fe) and manganese (Mn) concentrations were determined by atomic absorption spectrophotometry. The lowest Cu (1.33 mg kg−1) and Cd (0.23 mg kg−1) and highest Mn (1.52 mg kg−1) concentrations were found in P. longirostris, the lowest Zn (6.25 mg kg−1), Fe (1.84 mg kg−1) and Mn (0.25 mg kg−1) concentrations in P. serratus and the highest Cu (6.19 mg kg−1), Cd (2.36 mg kg−1), Zn (30.84 mg kg−1) and Fe (33.89 mg kg−1) concentrations in P. semisulcatus. The Cd levels detected in P. semisulcatus and P. serratus were above legislative limits. Our results show that there were significant differences in trace element concentrations among the three shrimp species. The highest levels of the five trace elements investigated, with the exception of Mn, were found in edible tissue of P. semisulcatus. Copyright © 2007 Society of Chemical Industry

The objective of this study was to investigate the effects of ice with albedo and flavedo fragments of Citrus (Grapefruit (Citrus paradisi) and Bitter orange (Citrus aurantium L.)) extracts on the quality of common pandora (Pagellus erythrinus). Concentrated citrus extracts were diluted with distilled water (1/100 w/v) before making of ice. The ice cubes were spread on each layer of fishes and stored at 0 °C for 15 days. The pH value showed a regular increase in all samples. TVB-N levels of bitter orange treatment groups were recorded lower than the other groups reaching to 25.11 ± 0.02 mg/100 g at the end of the storage. The TMA-N values of bitter orange treatment groups were lower than that of control and grapefruit treatment groups. In terms of TBARS value, alteration was observed in the control samples and this value significantly (p