Levent Izci

Production of fish finger from sand smelt ( Atherina boyeri , RISSO 1810) and determination of quality changes

In this study, changes of chemical, microbiological load and sensory properties of fish fingers prepared from sand smelt (Atherina boyeri, RISSO 1810) were investigated during storage (for 6 months at -18°C). The fish finger nutritional composition changed with the fish finger process. The changes in moisture, crude protein, crude fat and crude ash components between fresh sand smelt and fish fingers were found to be significant at P < 0.05. C18:1 ω ω ω ω-9 and C18:2 ω-6 increased with pre-frying process. The values of pH, total volatile basic nitrogen (TVB-N) and thiboarbutiric acid (TBA) at the end of the storage were determined as 6.737 ± 0.012, 19.583 ± 0.087 mg/100 g and 0.293 ± 0.013 µgMDA/g, respectively. According to sensory analyses scores, the fish fingers were fondly prefered by panellists. According to the results of the chemical, sensory and microbiological quality in fish, fish fingers were found within the acceptable limits during frozen storage for 6 months.

Effect of hot-smoked rainbow trout (Oncorhynchus mykiss) diets on the protein levels of liver tissue in rats.

Aims: Free radicals may not only affect the denatured cell structure but also reduce protein levels. These mechanisms are critical and need to be clarified as a high priority. Because of the limited information on this subject, in this respect, the effects on protein levels of liver tissue in rats fed hot-smoked rainbow trout (Oncorhynchus mykiss) were investigated. Methods:Four diets containing fresh and hot-smoked rainbow trout flesh and vitamins were prepared and commercial pellet food was purchased. Four groups of female Wistar rats were fed the diets for 28 days. The rats were killed by decapitation, and the hepatic tissue was removed. Total protein and detection of protein bands using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were evaluated. Results:The liver protein level in rats fed a hot-smoked rainbow trout flesh + vitamin diet was increased significantly compared with the other diet groups (p < 0.001, p < 0.009 and p < 0.011). 10 protein bands were visualized on rat gels. The molecular weights of protein bands detected were 200, 130, 70, 50, 42, 38, 26, 25, 24 and 14 kDa, respectively. The 25-kDa band of group V had a dense appearance. Also, the 14-kDa band appeared as very dense in groups V, B and K, but this band did not have a dense appearance in group D. Conclusion:Nourishment with smoked fish diets containing antioxidant substances reduced the harmful effects of free radicals and positive effects were observed on protein metabolism.

Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C

The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 ± 1 oC. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish (Group C) and fillets (Group D) groups were created for this study. According to fatty acid analysis, it was determined that meagre is rich in PUFA content and the n3/n6 ratio is within the ideal limits. In all 4 groups, obtained from fillets values were the highest in general, quality parameters were found within acceptable limits. Psychrophilic and mesophilic aerobic bacteria counts exceeded the standards for fillet groups on 7th days of storage. According to microbiological analysis, ungutted, beheaded, eviscerated samples were not exceeded limit values on 9th day. In conclusion, whole or gutted (headed and eviscerated) storage of meagre is found to be more advantageous compared to fillets for storage at 4 ± 1 oC.

Türkiye Denizlerinde Avlanan Barbun Balıklarının Besinsel İçerik Yönünden Karşılaştırılması

Bu calismada, ulkemiz denizlerinde avciligi yapilan barbun balikarinin besinsel icerigi ile ilgili calismalar incelenmis ve elde edilen besin degerlerinin karsilastirmalari yapilmistir.

Hamsi Balığı (Engraulis encrasicolus) Dönerinin Soğuk Depolama Sırasındaki Kalite Değişimleri

Bu calismada, hamsi baligindan doner yapilmasi ve kalite ozelliklerinin belirlenmesi amaclanmistir. Hamsi baligi donerinde % 52.17 su, % 24.79 ham protein, % 18.62 ham yag ve % 4.28 oraninda ham kul saptanmistir. Muhafaza suresinin sonunda hamsi doner orneklerinde doymus yag asitleri (DYA) icerisinde C16:0, tekli doymamis yag asitleri (TDYA) icerisinde C18:1 n-9 ve coklu doymamis yag asitleri (CDYA) icerisinde ise C22:6 n-3 ’un en yuksek orana sahip oldugu tespit edilmistir. Genel olarak, hamsi donerler orneklerinde Σn6/Σn3 oraninda ve DHA/EPA (dekosahegzaenoik asit, C22:6 n-3/eikosapentaenoik asit, C20:5 n-3) oraninda onemsiz bir degisim tespit edilmistir (P>0.05). Depolama sonunda hamsi doner orneklerinde pH, tiyobarbiturik asit (TBA), toplam ucucu bazik azot (TVB-N) ve trimetilamin azot (TMA-N) degerleri sirasiyla 6.25, 3.53 mg MDA kg-1, 34.03 mg 100 g-1 ve 5.25 mg 100 g-1 olarak saptanmistir. Hamsi doner orneklerinde toplam mezofilik aerob bakteri (TMAB) ve toplam psikrofilik aerob bakteri (TPAB) sayisi depolama ile birlikte artarak muhafaza suresi sonunda sirasiyla 4.82 logkob g-1 ve 4.39 logkob g-1 degerlerine ulasmistir. Maya-kuf ve koliforma ise rastlanilmamistir. Duyusal analiz sonuclarindan panelistlerce hamsi donerin begenildigi anlasilmaktadir. Bu calismada, hamsiden uretilen doner orneklerinin 63.gunde bozuldugu belirlenmistir.

KURUTMA VE HAŞLAMA İŞLEMLERİNİN Holothuria forskali (Delle Chiaje, 1823)’NİN BESİN BİLEŞENLERİNE ETKİSİ

Bu çalışmada Türkiye denizlerinde bulunan ve ekonomik olarak değerlendirilmeyen deniz hıyarı (Holothuria forskali Delle Chiaje, 1823) türünde haşlama ve kurutma işlemlerinin besin bileşenlerine etkilerinin belirlenmesi amaçlanmıştır. Çalışma materyali İzmir Körfezi’nden temin edilmiştir. Besin analizleri sonucunda taze ve kurutulmuş örneklerin ham protein oranının sırasıyla % 11.99 ±0.185 – 60.92 ±0.124 aralığında, nem içeriğinin %86.93 ±0.140 – 10.33 ±0.040 aralığında ve ham yağ içeriklerinin oldukça düşük (% 0.256 ±0.208 – Taze) olduğu belirlenmiştir. İnorganik madde içeriği kuru örneklerde yüksek bulunmuştur. Taze, haşlanmış ve kurutulmuş örneklerin yağ asiti analizlerinde en yüksek çoklu doymamış yağ asitlerinin (PUFA) taze örneklerde bulunduğu saptanmıştır (%36.40 ±0.03). EPA (Eikosapenta enoik asit) + DHA (Dekosa hekza enoik asit) içeriğinin kurutma ve haşlama işlemlerinden önemli oranda etkilenmediği (P>0,05) tespit edilmiştir. Türkiye denizlerinde bulunan ancak ekonomik olarak değerlendirilmeyen H.forskali türünün protein oranı yüksek, yağ içeriğinin düşük olduğu, bu suretle beslenme açısından diyetetik bir gıda olarak değerlendirilebileceği, toplam yağ asitleri içerisinde en yüksek oranın uzun zincirli yağ asitleri (PUFA) değerine ait olduğu, dolayısıyla PUFA bakımından zengin bir tür olduğu, beslenme açısından önem arzeden temel yağ asitlerinin (EPA ve DHA) içeriklerinin yüksek olduğu ve uygulanan işleme yöntemlerinin bu bileşenleri önemli oranda etkilemediği belirlenmiştir.

Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio 1.81 ± 0.01. The overall acceptability score obtained by the sensory evaluation of panelists was very high (8.09 ± 0.25).