Özkan Özden

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.

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.

Seasonal differences in the trace metal and macrominerals in shrimp (Parapenaus longirostris) from Marmara Sea

Seasonal changes in micromineral and macromineral concentrations in tissues of shrimp (Parapenaus longirostris) from Marmara Sea were measured for a 1-year period by using inductively coupled plasma mass spectrometer. The contents of investigated minerals in shrimp were found to be in the range of 0.374-0.716 mg/kg for Hg, 0.526-1.286 mg/kg for Se, 0.007-0.098 mg/kg for Cd, 0.197-0.230 mg/kg for Pb, 5.194-7.600 mg/kg for Cu, 11.090-17.707 mg/kg for Zn, 22.128-38.850 mg/kg for Al, 61.769-88.437 mg/kg for Fe, 0.262-0.368 mg/kg for As, 0.081-0.249 mg/kg for Co, 0.850-1.459 mg/kg for Mn, 0.316-0.507 mg/kg for Ni, 0.032-0.107 mg/kg for Sn, 1.262-1.502 mg/kg for Cr, 2,813.770-3,317.819 mg/kg for Na, 3,702.230-4,479.648 mg/kg for K, 495.782-650.280 mg/kg for Mg, 790.407-1,016.112 mg/kg for Ca, 2,685.873-3,657.658 mg/kg for P, and 0.454-0.942 mg/kg for I. The levels of Hg found in autumn were higher than maximum levels proposed by the European legislation.

Preservation of Stuffed Mussels at 4°C in Modified Atmosphere Packaging

The stuffed mussel is a traditional, ready-to-eat food in Turkey which is produced by cooking rice and various spices filled inside the mussel. This article examines the effect on sensory, chemical, and microbiological parameters of stuffed mussels of two gas mixtures—MAP1 50% N2/50% CO2 and MAP2 100% CO2—used as modified atmospheres for cold storage at +4°C. Air packaged samples were chosen as the control group. Based primarily on sensory characteristics, MAP1 gas mixture was the most effective for stuffed mussel. According to sensory results, it has been determined that the control samples kept until the 11th day, while the MAP1 and the MAP2 groups kept until the 13th day. Of the chemical indices determined, the TVB-N values of MAP1 and MAP2 remained lower than the proposed acceptability limits of 20 mg N/100 g, up to 13 days of storage. Microbiological analysis results did not find any differences between the groups. It was found that the shelf life of air and MAP1-MAP2 packaged samples were 7 and 11 days, respectively.

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.

Levels of Selected Metals in Albacore (Thunnus alalunga, Bonnaterre, 1788) from the Eastern Mediterranean

Albacore has been exported mainly to Europe from Turkey. To evaluate the possible health risks and provide information for surveillance programs, concentrations of cadmium, mercury, and lead were determined in albacore from the Eastern Mediterranean Sea. Of the 34 individuals, 25 contained mercury and 9 contained cadmium above the permissible limits set by the European Union (1 mg/kg and 0.1 mg/kg, respectively). None of the samples contained lead above the limit (0.3 mg/kg). It was concluded that concentrations of trace metals in albacore, especially mercury, must be controlled comprehensively and periodically with respect to consumer health.

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.