This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a traditional food in the Black Sea Region of Turkey. The study groups consist of the control group (K), a group containing 0.1% (A), 0.5% (B), and 1% (C) lavender. After performing the initial analyses, all groups were stored at 4 ± 1 °C. During the storage, the proximate composition, sensory, physicochemical, chemical and microbiological analyses were carried out. According to the chemical results, the lavender added to hamsi kaygana at the rates of 0.5% and 1% had an antioxidant effect and TBA obtained on day 20 in group C did not exceed the limit values. It draws attention that lavender has a positive effect on TVB-N. There was less development in the groups in which lavender was added in microbiological terms. The best score in terms of sensory acceptance correlate well within the group B during storage (1 to 9 days) was evaluated. This study has revealed that hamsi kaygana, can be transported to wider markets, by increasing its durability with spices such as lavender and longer-term preservation and easy transportation with different packaging techniques.

Abstract This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB‐N, TMA‐N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significant difference was observed (p > .05) between control, stinging nettle, and rosemary groups that were within all created product groups on 12th day of storage, and the observed difference was only present in cumin group (p < .05). Upon examining TVB‐N (Total Volatile Basic Nitrogen) values on 12th day of storage, we saw the lowest TVB‐N value (17.01 ± 0.21 mg/100 g) was at stinging nettle group. However; it was found out that highest TVB‐N value belonged to cumin group with the value of 19.38 ± 0.42 mg/100 g. It was found that 12th day TBA (Thiobarbituric Acid) values of all other groups except control group did not exceed limit values. Among TMA‐N (Trimethylamine Nitrogen) values of all groups on 12th storage period, the lowest value belonged to cumin group samples. While the highest TMA‐N value was found as 14.70 ± 0.30 in control group samples. Therefore, the results showed us that using dried herb and spices in hamsi kaygana production and the storage of the products have an influence on shelf life.

In this study, quality properties and shelf life for gibel carp ( Carassius gibelio , Bloch 1782) marinades during stored at 4±1 °C in different sauces was investigated. The marinating process was carried out in 2.5% vinegar, 10% salt and water for 72h at 4±1 °C. After the marination process, fish were removed from the solutions, transferred in to glass jar contain with different sauces (Group A: sunflower oil and tomato paste, Group B: sunflower oil with garlic, red pepper, thyme, basil and mint and the control group: sun flower oil). Sensory, chemical, colour and microbiological analyses were performed during the storage. According the chemical analysis results TVB-N and TBA values of all groups were increased during the storage, but during the stored period did not exceed acceptible limit values. The highest TVB-N and TBA values were group A. (P<0,05). At the end of 135 days of storage, sensory analysis results pointed out that the marinades of group B did not exceed acceptible limit values (P<0,05). The overall microbial load of the fresh samples decreased through out the storage period (P<0,05). By sensory data, shelf life of sauced gibel carp marinades were 120 days (control), 105 days (group A) and 135 days (group B).

Whiteness is a critical attribute for restructured fish products such as surimi seafood. However, the whiteness of gels made from proteins recovered from fish processing by-products or whole fish using isoelectric solubilization/precipitation is poor. The by-products and whole fish contain bones, scales, skin, etc. that affect gel color. Therefore, whiteness needs to be improved if marketable products are to be developed from recovered proteins. The objectives of this study were to determine effects of titanium dioxide (TiO2) on: (1) color; (2) texture; and (3) viscoelasticity (G′) of gels made from isolated carp proteins and Alaska pollock surimi. Carp proteins were recovered with isoelectric solubilization/precipitation. TiO2 was added to carp proteins at 0–0.5 g/100 g. TiO2 was not added to surimi. Due to much higher (P < 0.05) yellowness (b∗) and lower (P < 0.05) lightness (L∗), the whiteness of carp gels without TiO2 was lower (P < 0.05) than surimi gels. TiO2 at ≥ 0.2 g/100 g resulted in better (P < 0.05) whiteness of carp gels than surimi gels without chalky and artificially white appearance. TiO2 did not affect texture or viscoelasticity. This research demonstrates that whiteness of restructured fish products based on proteins recovered from whole fish via isoelectric solubilization/precipitation can be similar to the whiteness of surimi seafood.

Muscle proteins were recovered from rainbow trout processing by-products (fish meat leftover on bones, head, skin, and etc.) by isoelectric solubilization/precipitation. Muscle proteins precipitated at pH 5.5 are typically recovered by high-speed centrifugation at a laboratory scale, which appears to impede process scale-up. Our objective was to investigate the effect of flocculants on separation of precipitated proteins from process water (supernatant). Flocculants with different surface charge properties and molecular weights (Mw) were added to precipitated proteins. Protein separation was evaluated by determining optical density (OD) of the supernatant using Bradford dye-binding method. A high Mw anionic flocculent at 100 mg/L resulted in excellent protein separation following 10 min reaction. The OD of the supernatant was comparable to that of clear water, suggesting that even water-soluble fish muscle proteins were removed from the process water. Freeze–thaw cycles, commonly encountered in the fish processing industry, resulted in even more rapid flocculation reaction. This flocculent could be added to a bio-reactor that precipitates muscle proteins at pH 5.5 in a continuous isoelectric solubilization/precipitation system. However, effects of the flocculants on human and animal health should be determined and appropriate approvals obtained before the recovered muscle proteins can be used in human food products and/or animal feeds.

Isoelectric solubilization/precipitation (ISP) at acidic and basic pH was applied to whole carp, yielding proteins, lipids, and insolubles. The objective was to characterize composition of recovered materials. Crude protein was concentrated to 89-90% in proteins recovered at acidic pH and to 94-95% at basic pH. Basic pH yielded proteins with more (P < 0.05) essential amino acids (EAAs). EAA content in recovered proteins met FAO/WHO/UNO requirements. ISP did not affect fatty acid (FA) composition. Lipids recovered at acidic pH contained 88-89% of total fat and at basic pH, 94-97%. Total fat in recovered proteins was low, with EPA and DHA at the highest (P < 0.05) percentage for pH 11.5. ISP, particularly basic pH, effectively removed impurities such as bones and scales from whole carp. This is indicated by 3.8-5.8% of ash in recovered proteins compared to 11.2% for whole carp and 5.4% for boneless/skinless carp fillets. Basic pH yielded less (P < 0.05) Ca, P, and Mg in recovered proteins. These minerals were more (P < 0.05) concentrated in insolubles recovered with basic pH. This study indicates that materials recovered from whole carp using ISP have high nutritional value and may be useful in the development of human food and animal feeds.

BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumption in the USA, they have rapidly started populating major bodies of fresh water in the USA to the extent that commercial processing becomes of interest. However, typical mechanical means of meat recovery from carp are impractical owing to the bony nature of the carp carcass. Therefore the aim of the present study was to devise processing strategies to recover fish meat from carp that could be used in the development of human food products.RESULTS: Isoelectric solubilisation/precipitation at acidic and basic pH values was applied to whole gutted silver carp. Depending on the solubilisation pH, protein and fat recovery yields were approximately 420-660 and 800-950 g kg(-1) respectively. The process effectively removed impurities such as bones, scales, skin, fins, etc. from whole gutted carp. The proteins were concentrated to approximately 900 g kg(-1), while the fat was reduced by 970-990 g kg-1. Functional additives (potato starch, beef plasma protein, transglutaminase and polyphosphate) improved (P < 0.05) the texture of carp protein-based gels such that it was generally comparable to the texture of Alaska pollock surimi gels. Although titanium dioxide improved (P < 0.05) the whiteness of carp gels, it was lower (P < 0.05) than the whiteness of Alaska pollock surimi gels.CONCLUSION: Isoelectric solublisation/precipitation allows protein and lipid recovery from whole gutted carp. However, if the proteins are used as a gelling ingredient in fish food products, functional additives are recommended. (C) 2008 Society of Chemical Industry

Isoelectric solubilization/precipitation at acidic and basic pH ranges was applied to whole gutted silver carp (Hypophthalmichthys molitrix) in order to recover muscle proteins. Thermal denaturation (Tonset, Tmax, and ΔH), viscoelasticity (G′), and texture properties (shear stress) of proteins recovered from carp as affected by functional additives (beef plasma protein, potato starch, exogenous transglutaminase, polyphosphate, and titanium dioxide) were determined and compared to Alaska pollock surimi. Proteins recovered from carp showed typical endothermic transitions only when functional additives were used. Similar to endothermic transitions, viscoelasticity in carp proteins increased only when the additives were used. Typical endothermic peaks and viscoelasticity increase were recorded for Alaska pollock surimi. Carp protein-based gels with functional additives had lower (P<0.05) shear stress than their surimi counterparts, but greater (P<0.05) or similar (P>0.05) when compared to surimi gels without functional additives. In addition, generally higher shear stress was measured for carp protein-based gels developed from basic pH treatments than the acidic counterparts. The present study indicates that proteins can be recovered from whole gutted carp using isoelectric solubilization/precipitation. However, if the recovered proteins are used for subsequent development of restructured food products, functional additives should be used.

Production of fish fingers was achieved by using fish species such as sardine (Sardina pilchardus, Walbaum, 1792), whiting (Merlangius merlangus, Linnaeus, 1758) and pike perch (Sander lucioperca, Linnaeus, 1758). Quality changes of battered fish patties during a period of 8 months at −18 °C were investigated. According to the results of microbiological and chemical analysis, fish fingers were found to be within “acceptable limits” during frozen storage for 8 months. However, sensory analysis showed that, at the end of the frozen storage, fish fingers made from sardine could not be consumed because of rancidity.

It is known that most of the Seabass (Dicentrarchus labrax, L., 1758) and Seabream (Sparus aurata, L., 1758) that are freshly consumed in Turkey are obtained from the netcages in Ege region and from hatchery systems. In this study, with this fact tken into consideration, physical and chemical quality controls such as pH value, total volatile base nitrogen (TVB-N) mgN/100g, thiobarbyturic acid count (TBA) mg malonadehyde/kg, free Formaldehyde (FAex) and free and linked Formaldehyde (FAdest) mg/kg researched of the Seabream and Seabass under consumption conditions that are sold in fish markets at Izmir region. The established values of Seabream that were frozen in straphor boxes at the net cage foundation of Mugla district before being carried to Izmir and displayed for sale behind a glass window in frozen conditions are as follows : on the first day; the pH value 6.35±0.01, TVB-N value 23.56±1.63 mgN/100g, TBA count 1.79±1.39 mg malonaldehyde/kg, FA(ex) 1.66±0.09 mg/kg, FA(dest) 0.81±0.42 mg/kg. At the and of the seventh day, the values are 6.55±0.01, 18.2±0.88 mgN/100g; 1.94±0.51 mg malonaldehyde/kg, 1.91±0.32 mg/kg, 1.25±0.28 mg/kg respectively (test material A). The established values of seabass that were obtained from hatchery foundations in Izmir (Cesme) district and were stored in the same conditions as the house refrigerator are as follows : (test material B1) On the first day pH, TVB-N, FA(ex), FA(dest) respectively; 6.45±0.03, 17.5±0.76 mgN/100g, 0.35±0.14 mg malonaldehyde/kg, 2.33±0.47 mg/kg, 0.59±0.21 mg/kg. At the and of the seventh day the values are respectively; 6.59±0.02, 20.6±2.17 mgN/100g, 0.19±0.11 mg malonaldehyde/kg, 1.72±0.62 mg/kg, 1.87±1.19 mg/kg. The values for Seabream that were stored under the same conditions are (test material B2) respectively; on the first day, 6.37±0.03, 16.56±1.05 mg/100g, 0.40±0.09 mg malonaldehyde/kg, 2.43±1.31 mg/kg, 0.90±0.27 mg/kg. At the end of the seventh day, the values are respectively; 6.67±0.12, 26.07±0.67 mgN/100g, 0.73±0.84 mg malonaldehyde/kg, 2.08±0.46 mg/kg, 1.03±0.35 mg/kg. The established values for seabream that were obtained from hatchery foundations in Izmir (Cesme) district and were sold at fish markets in Izmir are as follows: (test material C) On the first day, pH TVB-N, TBA, Fa(ex) and FA(dest) values are respectively; 6.45±0.10, 17.15±0.70 mgN/100g, 0.36±0.10 mg malonaldehyde/kg, 2.14±0.17 mg/kg, 2.34±0.18 mg/kg. At the second day the values are respectively; 6.44±0.05, 15.4±1.14 mgN/100g, 0.51±0.28 mg malonaldehyde/kg, 1.07±0.07 mg/kg, 1.07±0.09 mg/kg The established values for Seabass that were obtained from net cage foundation of Mugla district and were displayed for sale behind a glass window in frozen conditions are as follows :( test material D) At the end of the third day pH, TVB-N, TBA, FA(ex) and FA(dest) values are respectively; 6.58±0.02, 18.20±0.88 mgN/100g, 0.37±0.16 mg malonaldehyde/kg, 2.48±0.37 mg/kg, 1.06±0.36 mg/kg. At the end of the days of storage, in control groups, a higher amount of rise in the pH values and TVB-N values that show the microbic formations, then the other analysed criteria was observed. The recorded oil amounts in control fish were respectively; (test material A, B1, B2, C, D) 7.16±1.83%. 4.92±1.38%, 6.82±1.42%, 8.00±0.68, 4.62±70%. The species are all rich in fat amounts. It is recorded that all fish maintain their good or excellent conditions in a maximum of 7 days storage under all consumption conditions.

Physical, chemical and sensory evaluation of sardines (Sardina pilchardus (Walbaum, 1792)) stored at no-frost conditions. In this study, sensory, chemical, and physical analyses were carried out on sardines (Sardina pilchardus) as fresh and cleaned, during 140 days of storage at no-frost conditions. pH as physical criteria which determine quality of frozen fish meat, thiobarbyturic acid (TBA) mg malonaldehyde/ kg sample, total volatile base nitrogen mg N/100 gr sample and formaldehyde (FA) as criteria which determine enzymatic, biochemical and microbiology deterioration of fish and also sensory criteria as color, odour, taste, consumption value and texture firm were considered. During storage, the means of pH, TBA, TVB-N, free FA(ex) and free and bound FA(dest) values were 6.41-6.53, 0.50-4.76 mg malonaldehyde/kg sample, 16.8-21.0 mg N/100 gr sample, 1.74- 2.39 mg FA(ex)/kg and 0.66- 1.55 mg FA(dest)/kg, respectively. At the end of this study, the critical value of chemical and physical quality criteria were not reached. However, the values of results obtained in sensory analyses were rapidly improved than value of physical and chemical analyses in the evaluation of quality.

: Physical, chemical, microbiological and sensory changes of fish burgers prepared from fresh rainbow trout fillets (Group A) and frozen-thawed rainbow trout fillets (Group B) were determined during the storage at 4°C for 21 days. There were significant differences (p<0.05) between pH and TBA values of two groups but there were no significant differences (p>0.05) between sensory attributes except texture properties at l st day of the storage. Although fish burgers were found in good quality limits at the end of the storage due to the results of physical, chemical and sensory analysis, according to microbiological analysis results, Group A is not in good quality limits and Group B should consume before 9 days of the storage.