Search

This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and inves-tigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid com-position analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic mesophilic bacteria, total coliform, total Enterobacteriaceae, Lactic acid bacteria, yeast and mould counts were found to be smaller than 1 log cfu g-1. It was found that the ratio of water, protein, fat, ash, total saturated FA, total mono-unsaturated FA and total poly-unsaturated FA were 48.63%, 17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively. Glutamic acid (19.1 g 100 g-1), aspar-tic acid (17.17 g 100g-1), leucine (9.45 g 100 g-1) and lysine (8.05 g 100 g-1) were the main amino acids in fish sucuk. In addition, the sensory analysis results of the sucuk produced entirely from trout meat showed that it was acceptable. This study concluded that a sucuk product suitable for con-sumption could be produced using trout meat entirely, with the appropriate spice mixture, heat treatment and air conditions.

Bu calismada; diyot dedektoru (DAD) donanimli yuksek performansli likit kromatografi (HPLC) ile balik etinde gerceklestirilen amino asit analizinde, amino asit miktarini maksimize etmek icin farkli hidrolizasyon prosedurleri gerceklestirilmistir. Deneylerde kullanilan faktorleri belirlemek icin yanit yuzey metodu (RSM) kullanilmistir 16 adet farkli hidrolizasyon deneyi RSM ile kurulmus olup, 3N-8N arasindaki normalite degerleri, 90°C-110°C arasindaki sicaklik degerleri ve 12-24 saat arasindaki sure degerleri dikkate alinmistir. Elde edilen hidrolizatlar HPLC-DAD ile analiz edilmis olup elde edilen veri RSM’deki Box-Behnken metoduna gore degerlendirilmistir. Sonuclara gore; toplam ve esansiyel amino asitler icin en efektif hidrolizasyon metodu 3,29 normalitede, 110°C sicaklikta, 24 saat olarak belirlenmis olup istenilebilirlik degeri 0,981 olarak tespit edilmistir. Hassas amino asitler icin ise; 3,42 normalitede, 106,8°C sicaklikta, 12,02 saat sure Asn, Gln ve Trp icin maksimum degerleri vermis olup istenilebilirlik degeri 0,849 olarak tespit edilmistir.

The main aims of this study are determining seasonal chemical composition of green seaweed and evaluating usage of a food source with different processing techniques. For this purpose, Ulva rigida were collected from Çanakkale Strait, Türkiye and amino acid, fatty acid and proximate composition were determined seasonally in both fresh and dried samples. According to results; Ulva rigida contains high protein and amino acids content whereas it has low fat content differs in the range of 0.46-0.85 % in fresh samples and 1.81-4.53 % in dried ones. In the following, the obtained algae samples in the all seasons were processed into salad and algae soup. Most favorite consuming options determined as algae salad among groups. Besides, two consuming options were scored highest in spring and autumn. In a conclusion, Ulva rigida is evaluated a desirable aquatic food source by the consumers, especially in spring., Bu çalışmanın amacı, deniz marulu (Ulva rigida)’nun besin içeriğinde meydana gelen mevsimsel farkları saptayarak farklı tüketim tercihlerine göre duyusal özelliklerini belirlemektir. Bu sebeple, Çanakkale Boğazı’ndan mevsimsel olarak toplanan U. rigida’nın hem yaş hem de kuru örneklerinin ham besin bileşimi, amino asit ve yağ asidi içerikleri belirlenmiştir. Bulgulara göre; U. rigida yüksek protein ve amino asit içeriğine sahipken, yaş örneklerde % 0.46-0.85, kuru örneklerde ise % 1.81-4.53 arasında değişen düşük ham yağ oranına sahip olduğu saptanmıştır. Sonrasında her mevsim elde edilen örneklerden alg salatası ve alg çorbası elde edilmiştir. Yapılan duyusal analizlere göre en beğenilen tüketim tercihi tüm gruplar içinde alg salatası olarak tespit edilmiştir. Ayrıca, her iki tüketim tercihi de ilkbahar ve sonbahar örneklerinde en yüksek puanları almıştır. Sonuç olarak, Ulva rigida tüketiciler tarafından beğenilen ve besin içeriği ilkbaharda yüksek bulunan bir gıda kaynağıdır.

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

Tüm gıda ürünleri gibi sağlıklı içeceklerin de duyusalçekiciliği, yeni ürün geliştirmede önemli bir husustur. Genel olarak sağlıklıiçeceklere ve özellikle de deniz ürünlerine tüketici ilgisi artmaktadır.Bilinmeyen ham materyallerin içecek olarak işlenme potansiyeli olsa da, ürüngeliştirme konusundaki araştırmaları sınırlıdır. Yeni ürünlerle ilgiliçalışmalarda; ekonomik, nitelikli ve sürdürülebilir materyallerden elde edilmelerininyanında, duyusal olarak kabul edilebilir olmaları beklenmektedir. Gelenekselgıdalar arasında yer almayan fakat ekonomik değeri olan türlere dikkatçekilmelidir. Bu bağlamda, deniz yosunlarının nitelikli besin bileşimi vealternatif besin kaynağı olarak önemi bilinmektedir. Bu çalışmada;denizkestanesi (Paracentrotus lividus)’ninatık olarak adlandırılan kabuklarıdeğerlendirilmiştir. Deniz marulu (Ulvarigida) ve yerli Osmancık pirinç (Oryzasativa) ile birlikte ürün niteliği arttırılarak, sağlıklı içecek üretilmesiamaçlanmıştır. Farklı formülasyonlarla elde edilen ürünlere, uzmanpanelistlerle (10 kişi) duyusal analizler yapılarak beğeni bakımındanyorumlanmıştır. Duyusal analiz bulgularına göre; ürünler hedonik derecelendirme(0-150) ölçeğinden 112,5 ile iyi olarak sonuçlanmıştır., Sensorial properties ofhealthy beverages as well as all foods, is an important issue in development ofnew food products. In general, the consumer interests are increasing in thehealthy beverages and seafood. Although there is potential of processing unknownraw materials as beverages, their research on product development is limited.In studies related to new product development; it is expected that they shouldbe acceptable in terms of sensorial and they should be sustainable andeconomical. Attention should be paid to species having economical value inspite of they are not among the traditional. With this context, chemicalcomposition and importance of the seafood as an alternative food are known. Inthis study; sea ​​urchin (Paracentrotuslividus) tests, which are considered to be waste were evaluated. Sealettuce (Ulva rigida) and a localrice species called as Osmancık (Oryzasativa) were used to increasing the quality of the healthy drinks. Sensoryanalyzes were performed with expert panellists (10 people) for the productsobtained with different formulations. According to sensory analysis; productswere rated as good with 112.5 points in the by hedonic rating (0-150).

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.

Su ürünleri kaynaklı besinlerin tüketimi sonucu oluşan hastalıklar, dünya genelinde önemli bir halk sağlığı sorunudur. Bu hastalıkların ortadan kaldırılmasında, üretim sırasındaki hijyen bilgisi ve eğitimi önemli bir faktördür. Bu doğrultuda Çanakkale ilinde su ürünlerinin gıdasal üretimine direkt katkıda bulunan kişilerin hijyen konusundaki bilgilerinin tespit edilmesi amacıyla, 89 kişiye anket uygulanmıştır. Anket sonuçlarına göre çalışanların % 43.82’ sinin işe başlamadan önce sağlık kontrolünden geçtiği, % 56,18’ nin ise geçmediği belirlenmiştir. Sağlık kontrolünden geçenlerin % 61,54’ü hem boğaz hem de dışkı kontrolü yaptırırken geriye kalan kısmın ise bu kontrollerden sadece birini yaptırdığı belirlenmiştir. Çalışanların % 64.04’ünün mikroorganizmaların bulaşma yolları hakkında yeterli bilgiye sahip olmadıkları belirlenirken, % 35.96’sının ise bu konuda bilgili oldukları belirlenmiştir. Genel olarak çalışma ortamı ve kişisel hijyen sorularına doğru cevaplar verilmiş, görünüm itibarı ile, çalışanlardaki el, giysi ve saç bakımı gibi hijyen özelliklerinin uygun olduğu tespit edilmiştir. Çalışmanın sonucunda Çanakkale il merkezindeki gıda işyerlerinde çalışanların, insan sağlığı açısından çok ciddi sonuçlar doğurabilecek olan besin sanitasyonu konusundaki bilgilerinin yetersiz olduğu ve uygulamalarda da aksaklıklar olduğu tespit edilmiştir

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