Özlem Emir Çoban

The Effect of Active Packaging Film Containing Rosemary Extract on the Quality of Smoked Rainbow Trout (Oncorhynchus mykiss)

In this study, the effect of active packaging film containing rosemary extract on the quality of smoked rainbow trout (Oncorhynchus mykiss) was investigated. Smoked rainbow trout was packaged in both low density polyethylene film containing rosemary extract (sample A = 0.5% and sample B = 1%) and polyethylene film without rosemary extract (control) and stored at 4°C. Samples were analyzed for 63 days to determine their chemical quality and sensory attributes. The peroxide value, free fatty acid, totox, and thiobarbituric acid content were significantly higher in the control samples than in samples A and B during storage. The results indicate that lipid oxidation is affected by active packaging film containing rosemary extract. In addition, rosemary extract has been shown to have a positive effect on the sensory quality of smoked rainbow trout (p < 0.05).In this study, the effect of active packaging film containing rosemary extract on the quality of smoked rainbow trout (Oncorhynchus mykiss) was investigated. Smoked rainbow trout was packaged in both low density polyethylene film containing rosemary extract (sample A = 0.5% and sample B = 1%) and polyethylene film without rosemary extract (control) and stored at 4°C. Samples were analyzed for 63 days to determine their chemical quality and sensory attributes. The peroxide value, free fatty acid, totox, and thiobarbituric acid content were significantly higher in the control samples than in samples A and B during storage. The results indicate that lipid oxidation is affected by active packaging film containing rosemary extract. In addition, rosemary extract has been shown to have a positive effect on the sensory quality of smoked rainbow trout (p < 0.05).

Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil

This study investigates the effects of different concentrations of Zataria multiflora Boiss. essential oil on the quality of catfish burger during storage at 4 °C. For this purpose, fish burgers were produced with 0, 0.2 and 0.4 % ZMEO and the changes in their TBA, PV, FFA, TVB-N, microbiological loads and appeal to consumers during storage were evaluated. The obtained results indicated that the best sensory quality was attained at the highest ZMEO concentration (0.4 %) compared with control samples. The storage time significantly affected the TBA, PV, FFA, TVB-N values, as treated samples with ZMEO showed lower values of lipid oxidation products compared with the control samples. Regarding to microbial load, samples treated with 0.2 and 0.4 % of ZMEO revealed significant reduction at 9th day of storage as compared with the control samples.

Sensorial, chemical and microbiological quality of anchovy cake

In this study, fish cake prepared using raw anchovy (Engraulis encrasicolus ) and its products were stored in a locked bag at a cold temperature of 4 ± 1°C. Moisture, ash, fat, protein, salt, pH, TVB-N, number of TBA, TMA-N and histamine values, number of total aerobic microorganisms (at 5 and 30°C temperature of incubation) and yeast-mold were determined in the raw material during the production period. Sensorial, chemical (pH, TVB-N, number of TBA, and TMA-N values) and microbiological changes during cold storage period of the products were carried out every 3 days and with three replications. In this study, the prepared product was appreciated by the panelists that participated in the sensorial analyses. In addition, as the values obtained from sensorial, chemical and microbiological values were evaluated, the shelf-life of the anchovy cake during cold storage (4 ± 1°C) was found to be 6 days.

INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT

In this study, some quality attributes of smoked Cyprinus carpio sausages supplemented with %1 Propolis Extract, stored under cold condition (2°C) for 9 weeks were investigated. Quality of sausages were determined using physicochemical (Thiobarbituric acid (TBA), microbiological (Coagulase-positive Staphylococci, Sulphite-reducing Clostridium, E. coli and Salmonella) and sensory analyzes. During the storage period, propolis added group was measured lower TBA than control (Without propolis) group. E. coli and Salmonella were not detected in the all sausage samples. In addition, significant differences were found each two groups as sensorial quality (p<0.05). Consequently, %1 propolis treatment increased the shelf life of sausages by 3 weeks as compared to the control samples. Therefore, propolis extract as natural preservative can be used on other studies to enhance seafood product quality.

YABAN MERSİNİ (Blue berry) VE KURT ÜZÜMÜ (Gojiberry) EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ KİTOSAN ile KAPLANMIŞ GÖKKUŞAĞI ALABALIK (Onchorhynchus mykiss WALBAUM 1792) FİLETOLARININ PİYASA KOŞULLARINDA MİKROBİYOLOJİK DEĞİŞİMLERİNİN İNCELENMESİ

Calisma, yaban mersini ve kurt uzumu ekstraktlari ilaveli kitosan kaplamanin, gokkusagi alabaligi filetolarinda mikrobiyel gelismeyi onleyebilmek ya da kontrol altina alabilmek icin ne kadar etkili oldugunu belirlemek amaciyla yapilmistir. Filetolar, normal, kitosan kapli, yaban mersini ekstrakti ilaveli kitosan kapli, kurt uzumu ekstrakti ilaveli kitosan kapli olmak uzere toplam 4 deneysel grup olarak strafor paketler icerisinde +8 °C’de muhafazaya alinmistir. Muhafazadaki orneklerin 3 gunde bir mezofil aerob bakteri, psikrofil aerob bakteri, maya-kuf ve Enterobakteriaceae bakteri sayimlari yapilmistir. Calismada belirlenen TMAB sayisi tum gruplarda ise 6. gunde kabul edilebilir limit degerini asmistir. TPAB sayilari tum gruplarda muhafaza suresince zamana bagli olarak artmistir. Depolama sonunda maya-kuf sayilari, en yuksek kontrol grubunda 5,14±0,12 log kob/g, en dusuk kurt uzumu ilaveli kitosanla kaplanmis grubta 3,74±0,19 log kob/g olarak belirlenmistir. Calismadaki orneklerde Enterobacteriaceae bakteri sayisi en yuksek 6. gunde kontrol grubunda (5,28±0,22 log kob/g) saptanmistir. Sonuc olarak; kitosan ve bikki ekstakti ilaveli kitosan kaplamalarin filetolarin mikrobiyolojik nitelikleri uzerinde olumlu etkisinin oldugu kanaatine varilmistir.

GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ

Bu calismada, %1 yabanmersini ve %1 gojiberry ekstrakti eklenmis kitosan kaplamali gokkusagi alabaligi filetolarinin (8°C) depolama sirasinda kimyasal ve duyusal degisimleri arastirilmistir. Uygulamalar C1:Kontrol, C2:Kitosan, C3:Kitosan +%1 a/h yabanmersini ekstrakti, C4:Kitosan +%1 w/v gojiberry ekstrakti olmustur. Muhafaza sirasinda, numuneler her uc gunde bir kimyasal (pH, TVB-N, PV ve TBA) ve duyusal (Renk, koku, gorunus, genel kabul edilebilirlik) olarak analiz edildi. Muhafaza suresi boyunca C3 ve C4 gruplari C1 ve C2 gruplarina gore daha dusuk pH, PV, TBA ve TVB-N degerleri gosterdi. Duyusal sonuclar kimyasal sonuclarla paraleldir.

Dondurulmuş alabalıkların oksidatif stabilitesi üzerine biberiye yağı ile karıştırılmış glazing solusyonun etkisi

Bu calismada, dondurulmus alabaliklarin oksidatif stabilitesi uzerine biberiye yagi ile karistirilmis glazing solusyonunun etkisi arastirildi. Glazing icin % 1 ve % 5 biberiye yagi solusyonu kullanildi. Kontrol gruplari olarak su ile glazinglenen ve glazing yapilmayan gokkusagi alabaligi filetolari kullanildi. -25°C’de dondurulmus olan balik filetolari glazinglendi ve -18°C’de dondurucuda 6 ay sureyle saklandi. Orneklerin toplam ucucu bazik azot, tiyobarbiturik asit, peroksit degeri ve serbest yag asitleri aylik olarak analiz edildi. Sonuclarimiza gore, biberiye yagi; dondurulmus gokkusagi alabalik filetosunda lipid oksidasyonunun kontrolunde etkili bulundu (p<0,05).

Determination of Lipid Peroxidation and Fatty Acid Compositions in the Caviars of Rainbow Trout and Carp

ABSTRACT In this study, roes obtained from carp (Cyprinus carpio carpio) that were caught in Keban Dam Lake (Turkey) and cultured rainbow trout (Oncorhynchus mykiss) were processed as caviar, and the products were stored at + 4 C°. Lipid peroxidation and the compositions of fatty acids of these products were assessed during production and storage period. The result of fatty analyses showed that palmitic acid (16:0), stearic acid (18:0), palmitoleic acid (16:1), oleic acid (18:1), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), which are all essential fatty acids, were determined in the caviars of the roes obtained from rainbow trout and carp. According to results of chemical analyses, there were no significant differences in thiobarbituric acid reactive substances (TBARs) between rainbow trout and carp caviars (p > 0.05), but malondialdehyde (MDA) levels were found to be statistically significant (p < 0.01). It can be concluded that caviars obtained from both rainbow trout and carp roes are rich in fatty acids and take a part in a balanced and healthy diet.

Improving the quality of catfish burger by adding Zataria multiflora Boiss. essential oil

T research was aimed at determining the influence of drinking saline water after weaning on live weight change, body condition score, biological and hematological blood parameters, physiological responses, water and feed intakes, apparent digestibility, nitrogen balance and ruminal fermentation on Barbarine lambs. Eighteen weaned lambs, on an average 4 months old, healthy and in good condition were used in a completely randomized design. Animals were randomly assigned to two treatments consisting of water containing different levels of salt (Treatment 1 = 0.5 g of NaCl /l of water, C-sheep; Treatment 2= 10g NaCl / 1l of water, S-sheep)E oils are becoming increasingly popular in resent years as naturally occurring antioxidant and antimicrobial agents. For this reason, the present study aimed to investigate the effect of addition of different concentrations (0.2, 0.4%) of Zataria multiflora Boiss. Essential Oil (ZMEO) on the quality of catfish burger during storage at 4 oC. The obtained results indicated that the best sensory quality was attained at the highest ZMEO concentration (0.4) compared to the control samples. The storage time significantly affected the TBA (thiobarbituric acid) values, as treated samples with ZMEO showed lower values of TBA compared with the control samples. Regarding microbial load, samples treated with 0.2 and 0.4% of ZMEO revealed significant reduction at 9th day of storage as compared with the control samples.I order to investigate the efficiency of using probiotics in the diet of weaned pigs under the commercial conditions of rearing, feeding trial was organized. The experiment included 24 pigs (Landrace x Yorkshire), which were immediately after the weaning (weaned at age of 35 days) distributed randomly in two feeding treatments. A control group of pigs (K) received a diet of standard feed and chemical composition while the experimental group (O-I) received the same diet, but with the addition of probiotic preparation (B. subtilis and B. licheniformis). The experiment lasted 40 days, after which the pigs were sacrificed and samples were taken for further physicochemical and histological examination. At the end of the experiment the control group achieved body weight (25.32±6.31 kg), average daily gain (0.42±0.12 kg), feed consumption (0.89 kg) and feed to gain ratio (2.119) common for a given race, conditions of nutrition and housing. Experimental group, that received probiotics preparation, achieved higher body mass (27.98±4.76 kg), average daily gain (0.49±0.09 kg), feed consumption (0.96 kg) and lower feed to gain ratio (1.959 kg) compared to the control group. The height and width of the villi in the jejunum were significantly higher (p 0.05). Obtained results indicate that probiotic supplementation in the diet of weaned piglets has its nutritive justification.O variety trials with maize silage determine quality parameters in fresh (i.e., unconserved) samples. However, farmers use silage as daily component of cattle diet. Quality changes (crude protein and starch content, NDF, organic matter (OMD) and cell wall digestibility (DNDF)) during ensiling have been studied extensively. It is as yet unclear if the variety rank based on the quality of fresh maize samples is similar with the variety rank based on the quality of ensiled maize samples. In our research, eight maize silage varieties were monitored at six harvest dates (from 250 to 400 g/kg dry matter content) in Merelbeke (Belgium). At each harvest date, fresh samples were taken and half of the sampled material was ensiled in laboratory silos for three months. We analyzed the data with Analyses of Variance and concluded that the variety rank was stable at any harvest date if the interaction between variety and ensiling was not significant. Quality changes during ensiling resulted in a change of variety rank depending on the dry matter content at harvest. Reporting variety ranks based on fresh material continues to be a good practice for crude protein and starch content. However, changes in variety ranks based on OMD, NDF and DNDF occurred at a higher frequency. For each quality parameter, a stable variety rank was only guaranteed at the first harvest date corresponding with a dry matter content of 250g/kg.