Berna Kilinc

Effects of Gutting and Ungutting on Microbiological, Chemical, and Sensory Properties of Aquacultured Sea Bream (Sparus aurata) and Sea Bass (Dicentrarchus labrax) Stored in Ice

The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutted sea bream and sea bass. The mesophilic counts reached 8.19 log cfu/g for ungutted sea bream and 7.93 log cfu/g for ungutted sea bass after 14 days of storage. The mesophilic counts reached 8.89 log cfu/g for gutted sea bream and 8.16 log cfu/g for gutted sea bass after 14 days of storage. On day 14 of storage the psychrophilic counts of ungutted sea bream and sea bass were 8.24 log cfu/g and 8.03 log cfu/g, respectively, and for gutted sea bream and sea bass were 8.93 and 8.22, respectively. At the end of the storage period of 14 days, TVB-N, TBA, and TMA-N values of ungutted sea bass were determined as 50.13 ± 0.25 mg/100 g, 2.66 ± 0.06 mg malonaldehit/kg, 9.86 ± 0.01 mg/100 g respectively. TVB-N, TBA, and TMA-N values of ungutted sea bream reached 55.90 ± 0.36 mg/100g, 2.51 ± 0.21 mg malonaldehit/kg, 9.79 ± 0.01 mg/100 g on day 14 respectively. And also at the end of the storage period of 14 days, TVB-N, TBA, and TMA-N values of gutted sea bass were determined as 48.00 ± 0.26 mg/100 g, 2.48 ± 0.03 mg malonaldehit/kg, 8.71 ± 0.06 mg/100 g respectively. TVB-N, TBA, and TMA-N values of gutted sea bream reached 49.66 ± 0.77 mg/100g, 2.64 ± 0.07 mg malonaldehit/kg, 8.97 ± 0.01 mg/100 g on day 14 respectively. The result of this study indicates that the shelf-life of whole ungutted sea bass and sea bream stored in ice as determined by the overal acceptibility sensory scores, chemical quality, and microbiological results show us that the fish were spoilt on day 14. Each chemical, sensory, and microbiological result for sea bream showed us that there was a correlation and similarity and on day 14 it was spoilt.

Microbiological, chemical, sensory, color, and textural changes of rainbow trout fillets treated with sodium acetate, sodium lactate, sodium citrate, and stored at 4°C.

The influence of dipping rainbow trout fillets for 10 min in 2.5% solutions containing sodium acetate (NaA), sodium lactate (NaL), and sodium citrate (NaC) on microbiological, chemical, color, textural, and sensory analyses of fish fillets were assessed. According to the results of microbiological analyses, total mesophilic counts for rainbow trout fillets exceeded 7 log cfu/g, which is considered the maximum level of acceptability for freshwater and marine fish after 6 days for the control, and 9 days for NaA, NaL, and NaC treatment. The shelf life of the treated trout fillets was extended by 3 days. NaA, NaL, and NaC were efficient in preventing the proliferation of total mesophilic bacteria (TMC), psychrotrophic (PC), and coliform bacteria (CB) counts. The general order of antibacterial activity of different organic salts used was: NaA > NaL > NaC. Organic salts treatment did not affect lipid oxidation and textural qualities. NaA, NaL, and NaC treatment can be an alternative way to improve the shelf life of fish and fish products.

Effects of Using Slurry Ice During Transportation on the Microbiological, Chemical, and Sensory Assessments of Aquacultured Sea Bass (Dicentrarchus Labrax) Stored at 4°C

Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. In this study two different group of chilling methods were used during transportation; in slurry ice packaged (Group A), and flake ice packaged (Group B). The effect of this advanced system during transportation on quality losses and the shelf life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups A and B. On day 13 TVB-N values of groups A and B, reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 9 all the groups were determined as “acceptable” but on day 13 the groups A and B were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice during transportation did not extend the shelf life of sea bass stored at 4°C.

Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda)

In this study, the fresh meat of bonito (Sarda sarda) was used to make lakerda, which is a type of salted fish (Turkish traditional product). The lakerda was packaged in plastic film (A), vacuumed (VP), placed in modified atmosphere packaging (MAP; M1 = 80%/20% CO2/N2, M2 = 65%/35% CO2/N2, M3 = 30%/60%/10% CO2/N2/O2), and stored at 2 ± 1°C. Microbiological, chemical, sensory, and color analyses were conducted to determine the changes in quality. Total viable bacteria counts did not exceed the limit of consumption (7 log cfu/g) for all groups on Day 31. Total volatile basic nitrogen (TVB-N) and trimethylamine- nitrogen (TMA-N) values of M1, M2, and M3 remained lower than the proposed acceptability limits of 35 and 12 mg N/100 g, respectively, up to 31 days of storage. However, VP lakerda samples exceeded TVB-N limits after 31 days of storage, whereas A lakerda samples exceeded after 8 days of storage. In our study, sensory analysis determined the shelf life of modified atmosphere packaged lakerda. When Group A is compared with the other groups, MAP and VP lengthened the shelf life of lakerda by 23 days.

Effects of Phosphate Dip Treatments on Chemical, Microbiological, Color, Textural, and Sensory Changes of Rainbow Trout (Onchorhyncus mykiss) Fillets During Refrigerated Storage

The influence of dipping rainbow trout fillets for 10 min in 5% solutions containing sodium monophosphate (MSP), sodium diphosphate (DSP), and sodium triphosphate (TSP) on microbiological, chemical, color, textural, and sensory analyses of fish fillets were assessed. Treatment of rainbow trout fillets with DSP and TSP were effective against the proliferation of total mesophilic, psychrotrophic bacteria, and coliform bacteria counts. Phosphate treatments did not affect lipid oxidation (TBA), TVB-N values, and textural qualities. According to the results of microbiological analyses, DSP and TSP extended the shelf-life of trout fillets an additional three days over the control and MSP during refrigerated storage. DSP and TSP treatments were determined more effective than MSP for inhibition of microbial growth. DSP and TSP treatments can be an alternative way to improve the shelf-life of fish and fish products.

Okul öncesi çocuklara verilen su ürünleri eğitiminin farkındalık oluşumuna etkisinin belirlenmesi

Oz: Farkli statude yer alan okullara devam eden okul oncesi 5 ve 6 yas grubundaki toplam 120 cocuga su urunleri hakkinda cesitli etkinlikler dâhilinde egitim verilmistir. Egitim TUBITAK tarafindan desteklenmistir. Verilen egitimin, cocuklarda su urunleri hakkinda farkindalik olusumuna katkisinin belirlenmesi amaciyla egitim oncesi on test ve sonrasinda son test iki anket calismasi uygulanmistir. Calismada yapilan analizler once–sonra karsilastirmasi biciminde verilmistir. Anket calismasi icerisinde yer alan sorular icin on test ve son teste iliskin yuzde oranlari hesaplanmis, egitimin yas gruplarina ve okullara gore fark yaratip yaratmadigini gormek amaciyla on ve son testin yaslara ve okullara gore dagilimlari frekans ve yuzdeler olarak elde edilmis, ilgili istatistiksel testler yapilmistir. Anket calismasi sonuclarina gore egitimden once 11 deniz canlisini taniyan cocuklarin orani %20 iken, egitim sonrasinda bu oran %65’lere yukselmistir. Yine anket calismasinda cocuklara yoneltilen bilgi sorularina baliklar nasil nefes alir, baliklarin disleri var midir vb. verilen dogru cevap oranlari egitim oncesi ve sonrasinda onemli derecede farkliliklar gostermektedir. Denizlerin kirlenmesine neden olan faktorler nelerdir, sorusu icin ogrencilere cesitli seceneklerle birlikte tum secenekleri kapsayan “hepsi” secenegi sunulmustur. Bu secenegi egitimden once ogrencilerin %28’i, egitimden sonra %61’i tercih etmistir. Egitim oncesi ve sonrasinda yuzde olarak gorulen farkliligin istatistiksel olarak anlamli olup olmadigini belirlemek amaciyla istatistiksel testler kullanilmistir. Buna gore incelenen tum degiskenler bakimindan test oncesi ile test sonrasi arasindaki farkin onemli oldugu saptanmistir. %46’si 5, %54’u 6 yas grubunda bulunan ogrenciler icin yapilan analizlerden benzer sonuclar elde edilmistir. Tum sonuclar verilen su urunleri egitiminin okul oncesi cocuklarda farkindalik yaratmak ve toplumsal bilinclenme duzeyini yukseltmek bakimindan oldukca onemli oldugunu gostermektedir. Anahtar kelimeler: Su urunleri, egitim, farkindalik, okul oncesi

Production of Anchovy and Mussel Pastes as Appetizer

Anchovy (Engraulis encrasicholus) is a species which mostly caught from Black sea by seine catch. This species represents the majority of the marine species consumed in Turkey. Mussel (Mytilus galloprovincialis) is a bivalve that has long been used as a marine food by boiling and stuffing with rice. It is harvested from Mediterranean, Aegean and Marmara sea and is mainly consumed in coastal towns. In this study, anchovy and mussel were used for raw materials. Subsequent to filleting the anchovy and extracting the meat of mussel, these two species were boiled in salty water and grinded. Ultimately, they were introduced separately to the mix of tomato paste, red pepper paste, swatted garlic, cumin, fenugreek powder, ground pepper, salt and olive oil. On account of its consistence, this developed product can be conserved in a paste tube as well as it can be bottled in a glass jar to preserve. The paste is suitable specially for use as appetizer in every repasts and can also be used as consistent intensifier and flavouring supplement during the cooking process. Aside from the production, the shelf life of the product was appointed by routine microbiological test methods (total aerobic mesophilic, psychrotrophic, coliform, Enterobactericeae, Micrococcus, Staphylococcus bacteria, yeast and moulds counts) and also the species of microorganisms found in pastes were identified. This is the first report about anchovy and mussel pastes describing microbiological flora.

Taze alabalık filetolarının gümüş antimikrobiyal yenilebilir film kaplanarak bozulmaya neden olan bakterilerin tanımlanması

Calismada taze alabalik filetolari kolloidal gumus icerikli antimikrobiyal film ile kaplanarak depolama esnasinda bozulmaya neden olan bakteriler tanimlanmistir. Antimikrobiyal yenilebilir film uretiminde; biyopolimer malzemesi ksantan gam, plastiklestirici olarak gliserol, antimikrobiyal madde olarak ise gumus kullanilmistir. Alabalik filetolari (kontrol grup) ve gumus icerikli yenilebilir filmle kaplanmis grup olarak calisilmistir; kolloidal gumus icerigi 0.5 gr / 100 ml film cozeltisi [% 0,5 (w / v)] olacak sekilde ilave edilmis, 15 dakika boyunca karistirilarak antimikrobiyal icerikli ksantan gam yenilebilir film elde edilmistir. Filetolari daldirma oncesinde solusyonu 15 dakika oda sicakliginda bekletilerek sogutmaya birakilmistir. Alabalik filetolari kaplama islemi sirasinda 30 saniye baligin bir yuzeyi 30 saniye diger bir yuzeyini bekletmek kosuluyla toplamda 1 dakika boyunca hidrokolloit kaplama cozeltisi icine daldirilmistir. Yenilebilir film kaplama ardindan filetolar 1 dk bekletilerek filmin kurumasi ve suzdurulmesi saglanmistir. Yenilebilir film kaplanmis alabalik filetolari strofar tabaklara konularak strec filmle kaplanarak paketlenmistir. Yenilebilir film uygulanmis alabalik filetolarindaki degisimler mikrobiyolojik (mezofilik aerobik bakteri sayisi, psikrotrof bakteri sayisi, Enterobactericeae sayisi, Staphylococcus spp . sayisi, kuf-maya sayisi, laktik asit bakteri sayisi), duyusal (cig ve pismis alabalik filetolari kabuledilebilirlik testleri), pH analizleri ve bakteri tanimlamalari yapilmistir. API test kitleriyle yapilan mikroorganizma tanimlama sonuclarina gore alabalik filetolarinda depolama esnasinda bozulmaya neden olan baskin bakteriler % 99, 9 Pseudomonas fluorescens , %76 Alcaligenes spp., %76 Moraxella spp. , %99,9 Lactobacillus salivarius , %99,6 Lactobacillus brevis ve %81, 8 Lactococcus lactis spp. oranlarinda tanimlanmistir.