Publications

Review for "Effect of transglutaminase cross‐linking on debittering of Alaska pollock frame hydrolysate"

Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage

ABSTRACT In this study, marinade was obtained by restructuring with microbial transglutaminase enzyme (MTGase) the remaining trimmed meat from fillet residues and fillet of 1 kg and above Turkish salmon ( Oncorhynchus mykiss ) reared in net cages in the Black Sea. Marinades (M group: Plain marinade made from fillets, EM group: Marinade obtained by restructuring the trimmed meat with enzymes; MS group: Liquid smoke flavored marinade made from fillets; EMS group: Liquid smoke flavored marinade obtained by restructuring the trimmed meat with enzymes) were stored in a refrigerator at 4 °C± 2°C for 165 days. The proximate composition, fatty acid composition, and amino acid composition of fresh Turkish salmon meat and marinades were investigated. All the groups of marinade, lower moisture and higher protein, fat, ash, and carbohydrate content were determined on the first day of storage when compared with raw salmon meat. The protein content of marinades obtained from fillets (M, MS) was higher than marinades obtained from trimmed meats reconstituted with MTGase enzyme (EM, EMS) on both the first day and the 165th day of storage, while the fat content was lower ( p > 0.05). The fatty acid profile of raw salmon consists of 30.47% saturated fatty acids, 33.12% monounsaturated fatty acids (MUFA), and 36.37% polyunsaturated fatty acids. Glutamic acid and lysine, which were the most abundant amino acids in raw salmon in marinated products obtained from fillets (M and MS groups), were higher than in marinated products obtained by enzyme restructuring (EM, EMS) ( p < 0.05). The liquid smoke flavored marinade obtained from fillet, which stands out with its high protein and low‐fat ratio, ideal EAA/NEAA and omega3/omega6 values, was determined to be the best group (liquid smoke flavored group obtained from fillet).

Effect of Lemon Oil Nanoemulsion and Heat Treatment on Physical Properties and Lipid Quality Parameters of Fish Meat During Storage

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.

Review for "Effects of different fermenters on the quality and flavour of fermented mandarin fish (<i>Siniperca chuatsi</i>)"

Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage

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.

Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C

Preliminary investigation of the nutritional composition of two commercial fish species: Rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar)

In this study, it was aimed to compare of nutritional composition, cholesterol, trans fatty acids, fatty acids, lipid quality index, vitamins (A, B9, B2, B12, D3), selenium (Se), and iron (Fe) contents between farmed Atlantic salmon and rainbow trout. Crude protein, crude fat, carbohydrate, and energy values of Atlantic salmon were slightly higher than rainbow trout while crude ash and moisture values were higher in rainbow trout (p < 0.05). The cholesterol content of samples in rainbow trout and Atlantic salmon were found as 77.37±1.07 mg 100g-1 and 99.45±2.72 mg 100g-1, respectively (p<0.05). Trans fatty acids of both species were found as <0.3 g 100g-1. ƩSFA value of rainbow trout was found higher than the Atlantic salmon, on the other hand, the ƩMUFA values were found higher in the Atlantic salmon (p<0.05). However, the ƩPUFA values were found similar for both fish species (p>0.05). In general, the results show that rainbow trout contains two times more EPA+DHA amount than Atlantic salmon. While vitamin A has been found higher in rainbow trout, other vitamins (B9, B2, B12, D3) have been higher in Atlantic salmon (p<0.05). Additionally, iron (Fe) and selenium (Se) contents in rainbow trout has been significantly higher than Atlantic salmon (p<0.05).TRANSLATE with x EnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//

Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality

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.