Nuray Erkan

Erratum to: The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice

The objective of this investigation was to study the effect of thyme and laurel essential oil treatments on the quality of bluefish during storage in ice for 13 days. The quality of bluefish during storage time was evaluated by sensory, chemical, physical, physicochemical and microbiological analysis. According to the sensory evaluation results, shelf life of control and treated bluefish samples stored in ice were 9 and 11 days, respectively. Total volatile base nitrogen and trimethylamine values gave acceptable results for up to 9 days for the control groups samples and 13 days for treated groups. Free fatty acid, peroxide and thiobarbituric acid values for treated samples were lower than the control. Microbial growth during storage in ice for control samples was higher than treated samples. The results obtained from this study showed that the shelf life of stored bluefish in ice has extended by 3–4 days compare to the control samples.

Gutted and Un-Gutted Sea Bass (Dicentrarchus Labrax) Stored in Ice: Influence on Fish Quality and Shelf-Life

The sensory characteristics, chemical freshness indicator contents, and microbial counts (total aerobe, psychrotrophic bacteria, H2S-producing bacteria, and Pseudomonas spp.) of whole un-gutted and gutted sea bass stored in ice were compared. Results of this study indicated that the acceptability quality of whole and gutted sea bass as determined by sensorial data is 11 days, respectively. No significant differences (p > 0.05) were found in the level of sensory score between whole and gutted sea bass samples. Total volatile basic nitrogen (TVB-N) values showed no significant increase for whole and gutted sea bass during storage. Trimethylamin (TMA-N) values of whole and gutted sea bass increased very slowly, reaching final values of 3.94 and, 3.38 mg/100g, respectively (day 13). Development of initial decomposition (after 7 days) occurred when bacterial counts were > 4 log CFU/g. Microbial counts showed a significant increase for whole and gutted sea bass during storage. Significant differences (p < 0.05) were found in the microbial counts between whole and gutted sea bass samples. This difference, may be attributed either to gutting procedures, which most probably were the cause of cross-contamination of fish or to the significantly higher fish flesh surface area exposed to environmental microbial contamination in the case of gutted fish.

Sensory, Chemical, and Microbiological Attributes of Sea Bream (Sparus Aurata): Effect of Washing and Ice Storage

The effect of washing and refrigeration on the quality of sea bream (Sparus aurata) was studied by monitoring the microbiological, chemical, and sensory changes of washed samples with tap water and non-washed samples. Washing dramatically reduced populations of bacteria, namely aerobic mesophilic bacteria (6.4–6.2 log cfu/g for gutted sea bream and 6.6–6.1 log cfu/g for whole gutted sea bream), psychrotrophic bacteria (6.7–6.0 log cfu/g and 6.8–6.1 log cfu/g), and H2S-producing bacteria (6.4–5.4 log cfu/g and 6.7–5.5 log cfu/g) after 13 days of storage. Total volatile basic nitrogen (TVB-N) values showed no significant increase for all group of sea bream samples during storage. Of the chemical indicators of spoilage, trimethylamine (TMA) values of non-washed and washed sea bream increased very slowly and reached a final value of 1.35–1.47 mg/100 g (gutted fish) and 1.36–1.38 mg/100 g (whole fish), respectively (day 13). Sensory evaluation showed a good correlation with bacterial populations. On the basis of overall acceptability scores (sensory evaluation) a shelf-life of 12 days (washed and non-washed samples) was obtained for gutted and whole sea bream.

A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species

Purpose – The purpose of this paper is to evaluate the proximate composition, amino acid and mineral profiles of seafood for human consumption.Design/methodology/approach – A total of 21 seafood species (eight seawater, one fresh water fish, six crustacean and six mollusc species) of commercial importance were chosen and purchased from the Istanbul local fish market. The sample to amino acids analyze was prepared in accordance with the hydrolysis technique described by Waters AccQ.Tag Chemistry Package Method (HPLC). Determination of iron (Fe), sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), selenium (Se), phosphorus (P) and iodine (I) was performed with thermo electron X7 inductively coupled plasma mass spectrometry (ICP‐MS).Findings – The lipid contents of species were found to be very low and considered as lean. The highest total amino acid values of fishes, crustaceans and molluscs were determined in John Dory, hake, red scorpion fish, spiny lobster, Norway lobster, sea snail and pecten. The...

Effect of frying, grilling, and steaming on amino acid composition of marine fishes.

Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20-17.14 g/100 g. Wide variations in protein content (18.11-25.65 g/100 g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.

The Effect of Frozen Storage on the Proximate Composition and Quality of Mussels (Mytilus galloprovincialis)

Abstract The effects of frozen storage on the composition and quality of mussels (Mytilus galloprovincialis) were investigated. The mussels were shucked and frozen at −20 °C and analyses conducted on a monthly basis. Frozen storage affected moisture content. Moisture loss was high throughout the storage period (4 months). Product was unacceptable after 4 months frozen storage. TVB-N, TMA-N, and pH values also increased during frozen storage.

Evaluation of Risk Characterization for Mercury, Cadmium, Lead and Arsenic Associated with Seafood Consumption in Turkey

Edible 12 marine species (pelagic fish, demersal fish and shellfish) caught from the Marmara Sea, Black Sea and Aegean Sea. Samples were analysed for content in total mercury (Hg), cadmium (Cd), lead (Pb) and arsenic (As). In this study, the metal concentrations of samples and health risks in human were determined by the estimated weekly intake (EWI), hazard index (HI) and target hazard quotients (THQs). The levels of total mercury, cadmium and lead were present in bluefish, sardine, sole higher than maximum levels proposed by European legislation. EWI, HI and THQs through this fish and shellfish consumption were in tolerable limits for both female and male consumer. In contrast, total target hazard quotients (TTHQs) values of female consumers in the 15–24 age range due to consumption of certain pelagic fish species indicated that human health risk might be of concern.

Toxic Metals and Omega-3 Fatty Acids of Bluefin Tuna from Aquaculture: Health Risk and Benefits

The share of Bluefin Tuna (BFT) has gained in importance in world fishing and trade for the last 50 years. Particularly in the Mediterranean region, this capture-based aquaculture (farming and fattening) activity has reached an important potential. This study examined the effects of toxic metals and omega-3 fatty acids from BFT fish captured in the Mediterranean Sea and cultured in the Aegean Sea on human health. The results of the current research revealed that the different groups of BFT (medium and large) fishes in general were rich in omega-3 fatty acids (especially from EPA and DHA) and hypocholesterolemic/Hypercholesterolemic potential ( h / H ) is higher than 3. The consumption of BFT products will reduce the cardiovascular risks. However, due to THQ (≥ 1), it has been found that mercury may cause serious health problems to the community in the long term.