30 publications from this institution
This paper reports the effect of different concentrations of CO 2 /N 2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties of trout mince stored at 3 ± 1℃. The gas mixtures were used as follows; 60%CO 2 + 40%N 2 (B), 75%CO 2 + 25%N 2 (C), 40%CO 2 + 60%N 2 (D). Control samples (A) were packed under atmospheric air. Analyses were carried out on the 1st, 4th, 8th, 12th, 16th, 20th, 24th and 28th days of storage. Among three modified atmosphere gas compositions, the best preservation method and most suitable gas concentration for trout mince were found in group C including 75% CO 2 . The inconsumable day of trout mince packed with air (control) and MAPs (Modified Atmosphere Packaging) (group B, C, and D) were 12th, 16th, 24th, and 16th days, respectively.
In this study; the human health risks of whiting meat and roes, which are frequently consumed in Turkey were evaluated in terms of minerals and heavy metals. The potential of human health risks according to consumption of whiting meats and roes were assessed by estimating of Metal Pollution Index (MPI), Estimated Weekly Intake (EWI), Target Hazard Quotient (THQ), Total Target Hazard Quotient (TTHQ) levels of heavy metals. The Cd, Hg and Pb results found in the roes were lower than the acceptable limits identified by Turkish Codex. The results showed that the investigated fish meat‘s Pb levels were higher than the limit values except from in April and May. The highest Cd content was 0.22 mg.kg-1 in whiting meat in December while the lowest Cd content was 0.03 mg.kg-1 in May. The maximum value of metal pollution indices (MPI) was determined as 0.44 for whiting meat and 0.66 for roes in March. The THQ values of whiting meat and roes were lower than 1 for six months. However, the TTHQ values of whiting meat in February and March were higher than 1 indicating health risk for the consumer by consuming whiting meat.
ABSTRACT In this study, raw and steamed fish (SF) ( Oncorhynchus mykiss ) samples treated with lemon oil nanoemulsion (LON) were examined. Four groups were designated: raw fish (RF), raw fish treated with LON (RFL), SF, and steamed fish treated with LON (SFL). Changes in the physical properties and lipid quality parameters of fish samples were monitored over 30 days of storage at 4°C ± 2°C following vacuum packing. The dl ‐limonene compound, a major component of lemon oil, was detected at a concentration of 75.49%. The LON exhibited a zeta size (ZS) of 197.067 nm, a polydispersity index (PDI) of 0.217, and a zeta potential (ZP) of −3.56 mV. Regarding color characteristics, L * whiteness value, − a greenishness, and + b yellowness values of the nanoemulsion showed a decrease by the end of storage. In all sample groups, except for the L * value in the SFL group, a general trend was observed in which L * increased, a * decreased, and b * increased compared to Day 0 at the end of storage. During storage, thiobarbituric acid reactive substance (TBARS) and free fatty acid (FFA) values remained within acceptable limits for consumption across all groups throughout storage. In conclusion, the application of LON without heat treatment had a positive effect on pH levels. Conversely, when applied to heat‐treated fish meat, the nanoemulsion improved the L * value, TBARS, FFA, and overall lipid quality parameters, with the exception of polyene index (PI). Practical applications : Essential lemon oil possesses sensory, antioxidant, and antimicrobial properties. From a sensory perspective, the practical use of freshly squeezed lemon juice on fish meat is widely preferred by consumers. Inspired by this culinary practice, the effects of lemon oil nanoemulsion at a nanoscale on certain quality characteristics of both raw and thermally treated fish meat were investigated. In thermally treated fish meat, the lemon oil nanoemulsion positively influenced color parameters, notably enhancing the brightness ( L * ) value, as well as markedly improving overall lipid quality indicators. Conversely, the thermal treatment itself adversely affected the pH values of fish meat. Considering lipid quality preservation throughout storage, it is recommended that thermal treatment be applied prior to the incorporation of lemon oil nanoemulsion, ensuring optimal results in both shelf‐life and product appeal.
Abstract This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies ( Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies were marinated for twenty-four hours at 4 ± 2 °C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 ± 2 °C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups maintained their freshness during the six month period, and that group E containing garlic oil, had the minimum TVB-N ratio and the lowest total mesophilic bacteria count by the end of the storage period.
In this study, MTGase (Control (without enzyme), A-0.5% MTGase (Group A), and B-0.8% MTGase (Group B) were added to rainbow trout meatballs at two different rates and the samples were stored at -18±1°C. The chemical (TVB-N, TBARS), physical (pH, water activity, color, texture, and cooking loss), microbiological (TMAB, TPAB, TYM, TCB, TAB, E. coli, and S. aureus), and sensory properties of the trout meatballs were examined for 210 days. The TVB-N and TBARS values remained within the limit values during frozen storage. The pH and cooking loss values of the control group were different from those of Groups A and B. The water activity values generally remained stable. The L* and a* values were affected by the addition of MTGase. Moreover, the textural properties and sensory quality of the trout meatballs improved. During the frozen storage, the limit values were not exceeded in all groups, except for the TCB values.
