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Biberiye esansiyel yağı ve bunun nanoemülsiyonunun balıkta bozulma etmeni bakteriler (Pseudomonas luteola, Photobacterium damselae, Vibrio vulnificus, Enterococcus faecalis, Serratia liquefaciens ve Proteus mirabilis) ve gıda kaynaklı patojenik bakterilerin (Salmonella Paratyphi A, Staphyllococcus aureus, Klebsiella pneumoniae ve Enterococcus faecalis) gelişimi ve biyojenik amin üretimleri üzerine etkileri histidin dekarboksilaz sıvısında (HDB) HPLC yöntemi kullanılarak incelenmiştir. Ekstrakte edilmiş biberiye esansiyel yağının uçucu bileşenleri GC-MS kullanılarak belirlenmiştir ve elde edilen nanomulsiyonların fiziksel özellikleri (viskozite, termodinamik kararlılık, damlacık boyutu ve yüzey gerilimi) analiz edilmiştir. Gruplar arasında amonyak (AMN) ve biyojenik amin (BA) üretiminde istatistiksel farklılıklar gözlenmiştir (p

The effect of adding 0.05% natural herb extracts obtained from rosemary (Rosmarinus officinalis), thyme (Thymbra spicata), and basil (Ocimum basilicum L.) on mackerel balls during 10 months of frozen storage (-18oC) were investigated concerning sensory (raw and cooked), biochemical (PV- peroxide value, FFA- free fatty acids, TVB-N -total volatile basic nitrogen, TBA- thiobarbituric acid and pH) and microbiological analyses (TVC- total viable count). The results indicated that the total phenolic compounds of plant extracts were determined as 38.13 mg GAE/g, 81.85 mg GAE/g, and 21.08 mg GAE/g for thyme, rosemary, and basil, respectively. The shelf life of raw fish balls was found as eight months for the control and basil groups and ten months for rosemary and thyme groups. 0.05% basil extract gave the fishball an intense taste and odor and a bitter taste. TVB-N, TBA, FFA, PV, and pH values remained lower than the acceptability limits during the storage period in all groups. The plant extracts, especially rosemary and thyme, were effective for inhibiting bacterial growth and the values of biochemical parameters. Therefore, it was concluded that natural extracts could be added to fish products as an antioxidant to prolong the shelf life of fish.

The effect of nanoemulsions based on rosemary essential oil (BNE) and its purified version (BEO) on the growth of fish spoilage bacteria (P. luteola, P. damselae, V. vulnificus, E. faecalis, S. liquefaciens, and P. mirabilis) and foodborne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E. faecalis) and their biogenic amine formation were investigated in tyrosine decarboxylase broth (TDB) using HPLC method. The flavour compounds of extracted BEO were determined using GC-MS. Physical properties of BNE (viscosity, thermodynamic stability, droplet size, and surface tension) were analysed. Tween 80, BEO, and BNE were inhibitory effects on the growth performances of the pathogenic and spoilage bacteria. Differences in ammonia (AMN) and biogenic amine (BA) production among groups were statistically significant (p, Biberiye esansiyel yağı (BEO) ve nanoemülsiyonunun (BNE) balıkta bozulma etmeni bakteriler (P. luteola, P. damselae, V. vulnificus, E. faecalis, S. liquefaciens ve P. mirabilis) ve gıda kaynaklı patojenik bakterilerin (S. Paratyphi A, S. aureus, K. pneumoniae ve E. faecalis) gelişimi ve biyojenik amin (BA) üretimleri üzerine etkileri tirozin dekarboksilaz sıvısında (TDB) HPLC yöntemi kullanılarak incelenmiştir. Ekstrakte edilmiş BEO uçucu bileşenleri GC-MS kullanılarak belirlenmiştir ve elde edilen BNE'nun fiziksel özellikleri (viskozite, termodinamik kararlılık, damlacık boyutu ve yüzey gerilimi) analiz edilmiştir. Tween 80, BEO ve BNE, patojen ve bozucu bakterilerin büyüme ve gelişme performanslarına inhibe edici yönde etkili olmuştur. Gruplar arasında amonyak (AMN) ve biyojenik amin (BA) üretiminde istatistiksel farklılıklar gözlenmiştir (p

The fatty acid composition of top-selling fish oil dietary supplements in the markets was compared with the content stated on product label, and their oxidative qualities and heavy metal contents were evaluated in this study. While all the capsule groups (C) confirmed the label information, it was observed that one-third of the syrup groups (S) had less than the specified content. Capsule groups generally had richer EPA and DHA contents than syrup groups in the samples examined. The peroxide values (PV) of all fish oil capsules and syrups were found in the range of 1.97–2.89 mEq/kg and 2.22–18.30 mEq/kg, respectively. As for free fatty acids (FFA) values, the C4, S6, S9, and S10 groups were above the 3% oleic acid limit recommended for high-quality oils. However, thiobarbituric acid reactive substances (TBARs) values were found below 1 mg MA/kg in all groups. All fish oil supplements were within the limits specified in terms of As (0.50–4.19 µg/g), Cd (0.14 µg/g detected for one group, C5), Cu (not detected), Fe (0.32–15.7 µg/g), and Hg (≤ 0.1 µg/g). On the other hand, two fish oil supplements from the capsule group (0.17 for C6 and 1.01 µg/g for C8) and one group from the syrup group (0.29 µg/g for S10) exceeded the recommended limit in terms of Pb (0.1 mg/kg). As a result of the research, it can be concluded that the chemical quality of fish oils in syrup form needs to be improved and their reliability in terms of fatty acid content should be increased. Considering the heavy metals, it seems significant to follow up the fish oil products more strictly.

The nutritional value of stuffed meatballs made with minced rainbow trout rather than red meat in the stuffing was investigated, as well as color variations (L *, a *, and b *) and sensory quality, using two different cooking methods (boiling and frying) on samples stored in the freezer (-18 oC). As a result of this research, the moisture, the crude ash, the lipid, and the crude protein contents of stuffed meatballs produced with rainbow trout were found as %58.25 ± 0.93, %2.01 ± 0.05, %5.28 ± 0.29, and %7.69± 0.08, respectively. The content of total saturated fatty acids composition (∑SFA), total monounsaturated fatty acids composition (∑MUFA), and total polyunsaturated fatty acids composition (∑PUFA) was found to be 12.52 ± 0.23%, 39.11 ± 1.27%, and 43.73 ± 1.98%, respectively. The atherogenic (AI) and thrombogenic indexes (TI) for dietary factors associated with cardiovascular disease were found to be 0.10 and 0.25, respectively. In the evaluation of color (L *, a *, and b *) of frozen samples, L * (black-white) and b * (blue-yellow) values in all groups (raw, boiled, and fried) increased significantly at the end of storage compared to the initial value ( p

Background The search for preservation methods that can be used as alternatives to heat treatment is a significant issue in food quality. Utilization of plasma technology, a useful nonthermal technique, is encouraged in the food industry because of its effectiveness in preserving the natural aroma and flavor and antimicrobial activity. Scope and approach The cold plasma (CP) technique is used for food processing for enhancing antimicrobial activity, structural modification, decontamination of surfaces, and disinfection of food-processing instruments. Currently, a combination of CP with other promising approaches, such as nanotechnology applications, including nanofiber, nanoemulsion, nanoparticles, and nanoencapsulation, and emerging nonthermal technologies, including pulsed electric field (PEF), pulsed light (PL), and ultrasound, is gaining increased attention. In addition to its many advantages, CP is a low-cost method that can be an alternative to heat-based techniques used for the processing of food products. Therefore, application of CP technology in the food industry has been described in this review. Key findings and conclusions Demand for raw or non-heat-treated foods is increasing due to factors, such as the preference of consumers for healthy foods and the development of consumer awareness. However, plasma technology can be used to improve microbial quality and prevent rapid physical, chemical, and sensory changes. Studies have shown that CP application is effective in offering higher-quality products for consumption by extending the shelf life of foods. Positive results have been achieved in terms of both quality and microbial activity in different food groups with plasma technology. In addition to recently published articles, the combined hurdle effect of CP with other emerging novel technologies such as nanotechnology, pulsed electric field (PEF), pulsed light (PL), and ultrasound processing on food or food packaging materials could be further studied and used to ensure food safety. However, the high initial investment costs for CP need to be considered.

Balık atıkları besinsel açıdan değerli, fonksiyonel özelliklere sahip ve kolay sindirilebilir, ekonomik değeri yüksek proteinli ürünlere dönüştürülebilirler. Balık işleme atıklarından kullanılabilir gıda ve biyoaktif bileşiklerin dönüşümü ile ilgili çalışmalara ve ticari üretime ağırlık verilmiştir. Balık protein hidrolizatları (BPH) ticari ürün olarak fonksiyonel gıda, hayvansal yem, organik gübre ve evcil hayvan gıdası olarak kullanıldığı gibi BPH’ larının içerdikleri nutrasötik özellikteki biyoaktif peptitler ile antihipertensif, antitrombotik, antikanser, immunomodulatör ve antioksidan aktivitesi gösterdikleri için tıp ve farmakolji alanında da değerlendirilmektedir. Hidrolizatlarının besleyici özelliklerinin, diğer protein hidrolizatlarından daha dengeli ve üstün olduğunu göstermektedir. Protein hidrolizatı üretmek için kimyasal ve enzimatik olmak üzere iki farklı yöntem kullanılmaktadır. Son zamanlarda; daha düşük sıcaklık, basınç ve 5-8 arası bir pH aralığı kullanıldığı için enzimatik yöntemle hidrolizat üretimini daha cazip hale getirmiştir. Hidrolizasyonun en etkili göstergesi hidroliz derecesi (HD(%)) olarak kullanılmıştır. Yapılan çalışmalardan elde edilen bulgulara göre, protein geri kazanımı için parçalanmış peptit bağlarının daha yüksek olması, HD(%)’ nin yükselmesine neden olmaktadır. Küçük molekül ağırlığına sahip proteinlerin suda daha fazla çözünürlüğü, hidrolizatın protein geri kazanımını artırarak, fonksiyonel özelliklerini daha kullanılabilir hale getirmektedir. Araştırmalarda elde edilen farklı değerlerin balık türlerine, atık kompozisyonuna, enzim türüne, hidroliz yöntemine (sıcaklık, süre ve enzim oranı) göre değişebileceği görülmektedir. Bu araştırmada balık işleme atıklarından enzimatik hidroliz yöntemi kullanılarak balık protein hidrolizatı üretimi konusu derlenmiştir.

Gıdaların muhafazası sadece balık etinde değil tüm gıdalar için insanlık tarihi boyunca önemli bir sorun olarak görülmüştür. Bu durum gıdaların uzun süre tüketilebilir düzeylerde kalabilmesi amacıyla dünyanın farklı bölgelerinde birçok geleneksel muhafaza metotlarının geliştirilmesine yol açmıştır. Günümüzde ise iletişim teknolojilerinin gelişmesi ve kentleşmenin etkisiyle gıda endüstrisi her geçen gün daha da büyümektedir. Gıda endüstrisindeki bu büyümeye rağmen, mikroorganizma etkisiyle oluşan bozulmalar ve gıda zehirlenmeleri gözlenebilmektedir. Sentetik koruyucuların gıda ve insan sağlığı üzerindeki olumsuz etkileri, antibiyotiğe dirençli suşları geliştirmesi ve tüketicilerin sentetik koruyuculara karşı olumsuz algıları nedeniyle daha "doğal" ve "minimum düzeyde işlenmiş" gıdalara yönelik bir talep yaratmış ve doğal antimikrobiyal ajanlara ilgi artmıştır. Son yıllarda pek çok araştırmacı gıda üretimi ile ilgili patojenleri engellemek için doğal bir bakteriyosin olan nisin uygulamaktadır. Nisin, penisilinden önce keşfedilen ve çok çeşitli gram-pozitif bakterilere (vejetatif hücreler ve sporlar) karşı antimikrobiyal aktivite gösteren bir ajandır. Ayrıca diğer koruyucu maddelerle birlikte kullanıldığında bazı gram-negatif bakterilere karşı da yararlı olabilmektedir. Nisin, 50'ye yakın ülkede ve Gıda ve Tarım Örgütü/Dünya Sağlık Örgütü ve Avrupa Birliği tarafından onaylanmış, genellikle güvenli olarak kabul edilen (GRAS; Generally Recognized As Safe) ticari uygulamalarda geniş çapta kullanılmaktadır. Nisin, Avrupa Gıda Katkı Maddesi listesinde E234 kodu ile biyoprezervatif bileşen olarak yer almıştır. Bu derlemede doğal bir koruyucu olan nisinin su ürünleri sektöründe kullanım olanakları değerlendirilmiştir.

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.

Bu çalışmada, hamsi yağına eklenen narenciye kabuğu esansiyel yağlarının (portakal, limon, mandalina ve greyfurt) sprey kurutma yoluyla mikroenkapsüle edilmesi sonucu elde edilen balık yağı tozlarının oda sıcaklığında (24±1oC) 12 haftalık depolama süresi boyunca rengi ve duyusal kalitesi üzerindeki etkisi araştırılmıştır. Mikroenkapsülasyon sonrası örneklerin renk parlaklığı (L*) değerinin 76.46 - 81.51, a* değerinin (-2.50) - (-0.52) ve b* değerinin 7.41 - 19.39 arasında değiştiği görülmüştür. Genel olarak, L*, renk beyazlığı (Whiteness) ve renk tonu (Hue) değerleri depolama süresiyle birlikte azalırken, a *, b * ve renk berrraklık (Croma) değerleri dalgalanma göstermiştir. Gruplar arasında en fazla renk değişimi (∆E) kontrol grubunda (8.04), en az değişim ise mandalina kabuğu esansiyel yağ grubunda (4.55) gözlenmiştir. ME balık yağı tozları koku, görünüm ve partikül çapları bakımından birbirlerinden farklılık göstermiştir. Görsel gözlemler, ME balık yağı tozları kontrol grubunun renginin beyaz, ME portakal ve limon kabuğu EO gruplarının soluk beyaz, ME mandalina kabuğu EO grubunun sarımsı ve ME greyfurt kabuğu EO grubunun şampanya renginde olduğunu göstermiştir. Tüm grupların kuru toz örnekleri ince ve pürüzsüz olmasına rağmen, özellikle kontrol grubunda depolama sonlarına doğru kümelenme- topaklaşma gözlenmiştir. Panelistler tarafından kontrol grubunda gözlenen balık kokusunun, eklenen esansiyel yağlar ile baskılandığı tespit edilmiştir. Aynı zamanda kullanılan esansiyel yağların depolamanın sonlarına doğru kontrol grubunda gözlenen acılaşma kokusunu bastırdığı ve renk sonuçları ile de uyumlu olarak yağların acılaşmasını önlediği dolayısıyla oksidasyonu önlediği sonucuna varılmıştır.

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.

Bu çalışmada, farklı konsantrasyonlarda (% 0.2, % 0.4 ve % 0.8) kullanılan nisinin soğukta depolanan levrek (Dicentrarchus labrax) filetolarının yağ asitleri üzerine etkileri araştırılmıştır. 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), eikosenoik 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 dokosahekzaenoik asit (DHA, C22:6n3) olmuştur. İncelenen levrek balığının doymamış yağ asidi içerikleri açısından zengin besinsel değerlere sahip olduğu tespit edilmiştir. Nisin muamele gruplarının depolama sonundaki PUFA, MUFA ve SFA içeriği kontrol grubundan daha yüksek olduğu belirlenmiş ve bu durumun nisinin antioksidan özelliğinden kaynaklandığı sonucuna varılmıştır. Yağ asitleri kompozisyon analizi sonuçlarına göre, nisin varlığının balıkta lipit kalitesini koruduğu gözlenmiştir.

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

Deniz urunleri insanlar icin besleyici bir besin olmalarinin yanisira iceriklerindeki asiri metal birikimleri ile de tehlikeli olabilmektedirler. Bu calismada Kuzeydogu Akdeniz’de (Mersin Korfezi) avlanan Apogon queketti turunun metal duzeyleri mevsimsel olarak arastirilmistir. Ayrica Apogon queketti tuketiminin tuketici sagligi acisindan olasi risklerini ongorebilmek amaciyla haftada 1, 3 ve 7 gun tuketim durumlarinda yetiskin ve cocuklarda kapsamli risk degerlendirmeleri (EWI, THQ, TTHQ, CRi) hesaplamalari yapilmistir. Bulgular, Turk Gida Kodeksi ve dunya capinda gecerli olan diger kodeksler kapsaminda degerlendirilmistir. Calisma sonunda elde edilen bulgular Mersin Korfezi'nde yakalanan A. queketti turunun macro elementler ve trace elementler acisindan besleyici duzeyinin yuksek oldugunu ancak Cd ve As duzeyleri icin insan sagligi icin potansiyel toksisite gosterebilecegini ortaya cikarmistir. Ayrica metal duzeylerinin mevsimsel etkenler acisindan farklilik gosterdigi tespit edilmistir. Mevcut calismada incelenen tum orneklerde EWI degerleri PTWI degerlerinin altinda bulunmustur. THQ 1 olarak bulunmustur. Pb duzeylerinin tuketiciler icin kanserojen risk duzeylerinin dusuk oldugu tespit edilmistir. CRiCd degeri 3 ve 7 gunluk alimlarda cocuklar icin riskli olurken yetiskinler icin 7 gunluk alim sonucu risk olusturmaktadir. CRiAs degerleri ise yetiskinlerde 1 gunluk alim sonrasi risk olusturmazken diger tum tespit edilen alim gunlerinde her iki grup icin risk olusturdugu gozlenmistir. Her ne kadar suan ciddi bir ekonomik degere ve tuketim oranina sahip olmasa da, A.queketti zengin makro ve iz element icerigine sahiptir. Haftalik tahmini alim oranlari acisindan yogun tuketilmedikce tuketici sagligina yonelik olumsuz bir etkisi olmayacagi belirlenmistir. Apogon queketti kas dokusu metal seviyelerinin hayvan veya insan beslenmesi icin saglikli bir diyet bileseni olarak kabul edilmesi gerektigi sonucuna varilabilir. Buna ilaveten, bu turun besinsel ozellikleri ile ilgili daha fazla arastirma yapilmasi onerilmektedir.

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.

The impacts of fermentation process with acid and lactic acid bacteria strains (Lactobacillus plantarum, Lactobacillus brevis, Pediococcus acidilactici, Enterococcus gallinarum, and Streptococcus spp.) on the biogenic amine formation of wet and spray-dried fish silage obtained from whole gibel carp (Carassius gibelio, freshwater discard), whole ponyfish (Equulites klunzingeri, seawater discard), and processing by-products of seabass (Dicentrarchus labrax) were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, serotonin, dopamine, and agmatine were predominant in all groups. Significant differences (p < 0.05) in biogenic amine concentrations of wet and spray-dried fish silage were observed. Raw fish and wet silages contained histamine level lower than the allowable limit of 50mg/kg, indicating the use of raw fish material with low microbial counts. In addition, no histamine was detected in spray-dried fish silage, except for seabass by-products with a trace quantity of histamine (

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.

Background The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf-life of flathead mullet (Mugil cephalus) fillets was evaluated by determining physicochemical (pH, free fatty acids, peroxide value, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARs)), sensory and microbiological (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriaceae counts) properties during 14 day storage at 2 °C. Results The nanoemulsions showed good stability and low average droplet size. The results indicated that nanoemulsion treatments significantly prolonged the shelf-life of the fillets. Treatment inhibited increases in pH and TVB-N, and retarded lipid oxidation and hydrolysis. Sensory assessment revealed that treatment induced shelf-life extension from 10 to 14 days, compared with controls. Microbiological analyses showed nanoemulsion treatment caused shelf-life extension from 10 to 12 days with reduction of microbiological contamination by up to 1 log cfu g-1 in mesophilic and 1.5 log cfu g-1 in psychrotrophic bacteria. Conclusion Considering the results, grape seed and cinnamon essential oil nanoemulsions could be considered as novel antimicrobial and antioxidant materials for shelf-life extension of flathead mullet fillets during cold storage. © 2021 Society of Chemical Industry.

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

Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. On the other hand, in addition to the main spread source (human contact) of SARS-CoV-2, consumers have started to think about whether foods are dangerous in terms of SARS-CoV-2 spread. The consumption of wild animals as well as the possible contamination of SARS-CoV-2 in fresh and frozen foods have caused concern and increased awareness among consumers. A heating process >70°C is being suggested to eliminate viral contamination risk. Cutting tools, slicing machines, and food-contact surfaces including stainless steel, aluminum, or glass must be regularly sanitized. The sous vide cooking method, which is based on cooking under vacuum and with pH treatments in the range of 3 and 10, could be advised in this risky period for decreasing contamination risk in food. Also, recent studies have shown that nanotechnology applications such as nanoparticles could be used to combat the SARS-CoV-2 spread, which is 50–200 nm in size. Another suggested technique is cold plasma technology that could damage the protein structure of the virus. Besides these techniques, it is important to boost the immune system. In this regard, recent researches have revealed the importance of honey consumption (1 g/kg per person/day), intake of vitamins, minerals like selenium, and ω-3 fatty acids.

Curcumin and rosemary oil nanoemulsions (CUR and RON), having 184.3 nm and 158.3 nm average diameters, were successfully produced by a single sonication technique. Effectiveness of nanoemulsions against P. aeruginosa, E. coli, and S. typhimurium were tested by agar diffusion method. Total mesophilic bacteria (TMABc) growth in fish fillets treated with RON and CUR nanoemulsions was acceptable for human consumption up to the 9th day. Total psychrophilic bacteria counts (TPBc) in the fish fillets treated with RON and CUR was found to be lower (26% and 17%) than the control group samples, respectively. While TMAB growth in fish fillets treated with RON was effectively declined from 5.59 to 3.48 log CFU/g, TMAB count of the fish fillets treated with CUR was decreased from 7.42 to 6.53 log CFU/g during the analysis period. Therefore, the obtained novel nanomaterial could be effectively used to limit the rapid increase in bacterial spoilage of fish meat in the food industry.

Nowadays, diabetes is a metabolic disease characterized by hyperglycemia by a problem in insulin secretion, insulin action, or both. It is known that oxidative damage plays an important role in the development of vascular and neurogenic complications of diabetes and antioxidants are effective on these pathologies. The aim of this study was to investigate the possible antidiabetic and antioxidant effects of Ferula elaeochytris root extract, commonly known as “ÇAKŞIR” in South and Southeastern Anatolia. Ferula elaeochytris was collected from the Engizek plateau of Kahramanmaraş. The plant root was prepared on a clean and dry surface and ground for grinding. The inhibitory effect of Ferula eleaochytris on glucose was determined electrochemically with the biosensor device, and total phenolic content was determined by Folin-Ciocalteu method as an indicator of antioxidant activity. In this study, according to electrochemical analysis with biosensor device, a linear decrease in glucose levels was observed depends on the decrease of enzyme-substrate interaction as a result of the addition of 100 µl cumulatively 1 minute (min) intervals of Ferula elaeochytris root extract (N=120). In addition, the total phenolic content of this plant was detected (41.45±2.38 mg GAE/g, n:3) by Folin-Ciocalteu method. It can be concluded that Ferula elaeochytris may have a hypoglycemic effect owing to its inhibitory effect on glucose levels and Ferula elaeochytris may also have a possible antioxidant source by means of the plant has a high capacity of total phenolic content. With the advanced studies to be done, it will be able to provide a more conscious utilization in accordance with the purpose of this unconsciously used plant by many people.

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).

Mersin Coast plays a quite important role in terms of biodiversity and productivity of the Mediterranean marine ecosystem. However, many effects such as industrial, urban, touristic, and agricultural factors cause pollution in this region as in many other coasts. Therefore, this study aims to discuss the potential risks and benefits of the consumption of bogue fish (Boops boops, Linnaeus, 1758) collected from the North-Eastern Mediterranean in terms of fatty acid and metal levels. The results showed that PUFA for winter and spring and SFA for summer and autumn as the predominant fractions were determined. ∑PUFA/∑SFA ratio was higher than the recommended value for each season. In addition, DHA was higher than EPA for all seasons. Nutritional and health values of lipids are maintained throughout a year, except for winter. The concentration of metal levels in the tested muscle was within the permissible limit of the world levels. Fortunately, the calculated estimated weekly intakes of metals (EWIs) were much lower than the provisional tolerable weekly intake (PTWI) for all seasons. Thus, human health risks resulting from the consumption of this fish species from Mersin Bay are unremarkable because fish muscles are not active tissues for metal accumulation. Besides, the target hazard quotient (THQ) and the total target hazard quotient (TTHQ) were

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.

The impacts of emulsions based on commercial oils on the biogenic amine formation and their indices of vacuumed packed sea bass fillets were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, serotonin, dopamine, and agmatine were predominant amines in sea bass fillets stored under vacuum packaging. Significant differences (P < 0.05) in biogenic amines concentrations of vacuumed packed sea bass treated with emulsions were observed. All groups contained histamine lower than 5.0 mg/100 g, regarded as the allowable limit by the U.S. Food and Drug Administration. Polyamine levels were not affected by application of emulsion. Quality index (QI) showed an increase and after 14 d of storage it decreased in all groups. The control generally seemed to higher QI value than those of treatment groups except at 14 and 18 days while soybean and corn gave lower QI among treatment groups. Only biogenic amine index correlated with sensory acceptability of vacuumed packed sea bass, indicating that this index can be used for determination of the degree of spoilage of vacuumed packed sea bass. Emulsions extended the shelf‐life (approximately 2 to 4 d) of vacuumed packed sea bass fillets by inhibiting microbial growth compared to the control. PRACTICAL APPLICATION: Emulsions have become popular since they are regarded as ideal carrier for the delivery of lipophilic substances due to the ease of preparation, small particle size, their enhanced bioavailability, and long term kinetic stability. They have been proven to be self‐preserving antimicrobials due to bound water in their structure and thus no available water to microorganisms. Antimicrobial emulsions have potential applications in many fields because they are inexpensive, stable, and nontoxic agents.

The effect of sunflower oil treated with varying proportions of rosemary and thyme essential oils (0.3%, 0.6%, 0.9%, and 1.2%) on the lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying was assessed in this research. Concentrations of rosemary and thyme essential oils greater than 0.9% applied to sunflower oil tend to reduce the lipid content of horse mackerel, while anchovies fried in sunflower oil with only a few concentrations of rosemary essential oil seemed to avoid a rise in lipid content that leads to frying. The addition of thyme and rosemary essential oils with the different percentages in frying oil significantly caused a reduction in the peroxide and thiobarbituric acid values of all fish samples after pan-frying (p 0.05). According to our results, the amount of EPA and DHA in Mediterranean horse mackerel during traditional pan-frying was affected by the type of essential oils and their concentration in sunflower oil. Using EOs at different concentrations, on the other hand, has no noticeable impact on the retention of highly unsaturated fatty acids in anchovies. It shows that all of the essential oils used significantly reduce lipid oxidation and protect against EPA and DHA reduction as a result of frying in Mediterranean horse mackerel.

Antibacterial and antioxidative effects of microencapsulated Lactobacillus reuteri ATCC 55730 cell-free supernatant (CFS) alone (MCFS) or in combination with propolis water (MPW) and ethanolic extract (MPE) on sardine burger were investigated at 4 ± 1 °C for 15 days. Morphological properties of microcapsules were determined by scanning electron microscopy (SEM). Microcapsules had rough cylindrical structure and wrinkled morphology (especially the microcapsules with aqueous propolis extract). The use of microcapsules with propolis extracts maintained the sensory quality of sardine burgers. MCFS, MPW and MPE groups had 3 days longer sensorial shelf life although burgers with propolis extract (MPW and MPE groups) were more preferred by panellists. MCFS, MPW and MPE groups had a lower content of TVB-N than control. CFS from L. reuteri and propolis combinations in microencapsulation showed stronger antioxidative effect for fish burger. The highest TBA and FFA values were observed for the control (10.78 MDA/kg vs 12.98% oleic acid) and MCFS (10.67 MDA/kg vs 12.51% oleic acid) at the end of storage. Microbiological upper limit of 7 log cfu/g did not exceed for all groups during storage. Microencapsulated CFS from L. reuteri and mainly propolis water extract combinations induced a lower bacterial growth in fish burger. The results revealed that the use of Lactobacilli supernatant alone has a weak antioxidative effect whereas the microcapsules with propolis extract have the potential to be used as antioxidant, by enhancing quality characteristics of burger.

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.

The effects of different concentrations of nisin on the biogenic amine formation in seabass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C (in vivo) and also on foodborne pathogens (in vitro) in amino acid decarboxylase broth were investigated. The in vitro impact of nisin on microbial growth and biogenic amine production was observed in histidine and tyrosine decarboxylase broth (TDB). The results showed that Gram-positive foodborne pathogens were more sensitive (especially 1ml/100 ml nisin) than Gram-negative groups. Bacterial loads in histidine decarboxylase broth (HDB) and TDB were not always correlated with biogenic amine formation. The impact of nisin on biogenic amine production varied with specific microbial strains and broth used. The results demonstrated that nisin inhibited the microbial growth, resulting in reduced biogenic amine production in seabass fillets. The application of nisin (especially 0.8 %) as in vivo preserved the microbiologic quality and thus reduced biogenic amine production. Consequently, nisin has the potential to be used as a novel antimicrobial agent against foodborne pathogen and food spoilage bacteria that produce biogenic amines in foods.

Antibacterial properties of microencapsulated Lactobacillus plantarum cell-free supernatant (CFS) in combinations with aqueous or ethanolic propolis extract at doses of 1% against fish spoilage bacteria were investigated. Microencapsulated samples contained more than 17 compounds, of which furyl alcohol, acetic acid, maltol, and 2(5H) furanon were identified as common compounds. The effects of microencapsulated CFS from L. plantarum in combination with or without propolis extracts on the fish spoilage bacteria varied according to the bacterial species. Among the fish spoilage bacteria, the highest antimicrobial activity of samples was observed against P. damselae with >15.5 mm inhibition diameter zone. Pure and microencapsulated CFS from L. plantarum showed the lowest antimicrobial effects on P. mirabilis with a corresponding inhibition diameter zone of 8.33 and 8.00 mm. Microencapsulated CFS from L. plantarum in combination with aqueous propolis extract had 25 mg/ml of MIC and 50 mg/ml of MBC on all bacteria although the bactericidal effect of microencapsulated samples in combination with ethanolic propolis extract occurred at a level of above 50 mg/ml. The study results revealed that co-microencapsulation of CFS obtained from L. plantarum with propolis extract, especially its aqueous extract, could be potentially used as antimicrobial agents to overcome microbial growth in foods.

Inactivation of bacterial growth and their biogenic amine production in foods are essential for food safety and consequently human health. Spirulina platensis and Chlorella vulgaris are the most commonly used microalgae in the formulation of food products due to their high content of bioactive compounds with antimicrobial properties. In the present study, the influences of aqueous extracts of S. platensis and C. vulgaris (1%) on ammonia, trimethylamine and biogenic amines (BAs) were investigated in vacuum packaged sardine fillets at 4 ± 1 °C for 15 days. The volatile aromatic compounds of extracts were also determined by gas chromatography-mass spectrometry (GC-MS). C. vulgaris and S. platensis extracts contained 8 and 7 components in total, of which the main components were 2-methyl-5H-dibenz[b,f]azepine (33.26%) and (3R)-3-phenyl-2,3-dihydro-1H-isoindol-1-one (38.47%), respectively. BAs values fluctuated during storage and exhibited statistically significant differences among groups (P

The influence of oil-in-water nanoemulsion on the sensory, chemical, and microbiological qualities of sea bream and sea bass fillets stored at 2 ± 2°C was investigated. The results showed that the use of nanoemulsion extended the shelf life of fish one or two days when compared with the control. Treatment with nanoemulsion significantly (p < 0.05) decreased the values of chemical parameters throughout the storage period. Bacterial growth was inhibited by the use of nanoemulsion. Nanoemulsion had an inhibitory effect on protein denaturation during refrigerated storage and microwave cooking. Based on the results, it can be concluded that sunflower oil-based nanoemulsion extended the shelf life and improved the quality of both sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) fillets during storage. © 2017 Taylor & Francis.

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.

The aim of this study was to purified eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) essential oils from trout oil using high performance liquid chromatography (HPLC) method, and bioconverted EPA and DHA into bioconverted EPA (bEPA) and bioconverted DHA (bDHA) extracts by P. aeruginosa PR3. Moreover, in vitro antibacterial activity of bEPA and bDHA was investigated using disc diffusion methods and minimum inhibitory concentration (MIC). EPA and DHA concentration of 11.1% and 15.9% in trout oil increased in 58.64% and 40.33% after HPLC optimisation, respectively. In this study, EPA and DHA enriched products were obtained which are to be used as valuable supplements for food and pharmaceutical purposes. The bioconverted EPA and DHA exhibited antibacterial activities against two Gram-positive bacteria (Listeria monocytogenes ATCC 7677 and Staphylococcus aureus ATCC 29213) and six Gram-negative bacteria (Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Klebsiella pneumoniae ATCC700603, Enterococcus faecalis ATCC 29212, Aeromonas hydrophila NCIMB 1135 and Salmonella paratyphi A NCTC 13). Inhibition zones and MIC value of bEPA and bDHA against bacterial strains ranged from 7 to 12 mm and from 350 to 2350 μg/mL, respectively. Our results suggested that the crude extracts of bioconversion of EPA and DHA by P. aeruginosa PR3 can be considered as promising antimicrobials in improving food safety by controlling foodborne pathogens.

Erectile dysfunction (ED) is an important complication of diabetes. The aim of our study was to determine whether Ferula elaeochytris (FE) root extract could affect ED in streptozotocin (STZ)-induced diabetic rats. Seventy-five adult male Wistar albino rats were equally divided into five groups; control (C), FE (40 mg/kg-d), STZ-induced diabetes (60 mg/kg) (DM), diabetes + F. elaeochytris (DM + FE), and ethanol (EtOH). After 8 weeks, in vitro and in vivo parameters (intracavernosal pressure [ICP]), testicle and body weight, serum glucose levels, and histopathology were assessed. In the STZ-induced diabetic group, acetylcholine-induced endothelium-dependent relaxation responses, and electrical field stimulation-induced neurogenic and nitrergic relaxation responses were decreased significantly, while FE administration to diabetic rats reversed the decreased nitrergic and neurogenic responses. In the diabetic group, ICP/MAP (0.1375 ± 0.02 cm/H 2 O), spermatogenesis in testicles (53.73 ± 0.81), and testicle weights (257.8 ± 20.63) were decreased significantly; however, FE administration to diabetic rats restored the decreased values (0.350 ± 0.019 cm/H 2 O, 75.07 ± 0.35, and 416 ± 24.11, respectively). In the DM group, blood glucose levels were increased (411.7 ± 18.30) compared to the C group. However, FE administration to diabetic rats reduced glucose levels (230.6 ± 25.60 mg/dL) compared to the DM group. In conclusion, FE recovered neurogenic and endothelial dysfunction and decreased glucose levels in diabetic rats. © 2019, Springer Nature Limited.

Waste or by-products contains a substantial amount of nutrients. Fish silage is an alternative way for assessment of fish discards and waste generated in the fish processing industries. The aim of the study was to evaluate the potential use of discard species (Equulites klunzingeri, marine fish and Carassius gibelio, freshwater fish) for fish silage and chemical quality of fish oil extracted from fish silages prepared with acid and fermented methods. Lipid quality of fish oils extracted from fish silages with LAB strains was evaluated in terms of thiobarbituric acid (TBA), peroxide value (PV), p-Anisidine (AV), totox values and fatty acid composition. The results showed that PV, TBA, AV and totox values of all extracted fish oils were within the acceptable limits for edible oils. Recovered fish oils from silage contained high level of polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), serving as a source of good quality fish oil for human consumption. © 2018 Institute of Food Science and Technology TOVAG 213O166 Türkiye Bilimsel ve Teknolojik Araştirma Kurumu This work was supported by Cukurova University and The Scientific and Technological Research Council of Turkey (TUBITAK, TOVAG 213O166).

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 antimicrobial effects of olive by-products (olive leaf extract, olive cake, and black water) on foodborne pathogens and fish spoilage bacteria isolated from anchovy, mackerel, and sardine were investigated. Total polyphenol contents in olive by-products were determined by the Folin–Ciocalteu procedure and their chemical composition was also evaluated by gas chromatography-mass spectrometry. The minimum inhibitory concentrations of olive by-product were performed using the broth microdilution method. Their impact on bacterial growth and biogenic amine production were also monitored in anchovy infusion decarboxylase broth. The total phenol content of olive cake and black water were 14.9 and 20.9 mg gallic acid/g extract, respectively. The major compounds were ethyl oleate (52.3%) and squalene (22.8%) in olive cake and palmitic acid (12.2%), phenanthrene (11.9%), and linoleic acid (11.4%) in olive leaf, while black water consisted of 51.1% squalene and 17.5% oleic acid ethyl ester. The minimum inhibitory concentration of olive leaf ranged from 0.78 to 25 mg/mL. Bacterial strains were more sensitive to olive leaf than other olive by-products. Bacterial load in anchovy infusion decarboxylase broth did not always correlate well with biogenic amine production. The effect of olive leaf, olive cake, and black water on biogenic amine accumulation varied depending on specific bacterial strains and biogenic amine. Olive cake and olive leaf generally had a stronger effect on reducing histamine accumulation by bacteria. Therefore, the results showed the potential effect of olive by-products in preventing or reducing the accumulation of histamine, which may beneficially affect human health. © 2017 Taylor & Francis Group, LLC.

Ethanolic and aqueous extracts of propolis (0.4 and 0.8%) were used to examine their in vitro impacts on the growth and biogenic amines (BAs) formation by Morganella psychrotolerans DSM 17886 in histidine decarboxylase (HDB) and sardine infusion decarboxylase broth (SIDB). In addition, the extracts effects were monitored in vivo on vacuum packaged sardine fillets with M. psychrotolerans at 3±1 °C for 15 days. Analysis of gas chromatography/mass spectrometry showed that quinolone and flavonoids present in propolis extracts. Aqueous extract of propolis were more effective than ethanolic extract to decrease bacterial load in HDB. The extracts considerably suppressed histamine formation in HDB, although inhibition effect was only found by propolis aqueous extract at doses of 0.4% in SIDB, with 30-fold lower histamine formation. Inhibition effects of propolis extracts on BAs production in fish meat were generally observed apart from noteworthy stimulation effect on histamine production of 0.8% ethanolic propolis extracts.