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    Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles
    (Taylor & Francis Inc, 2018) Gokoglu, Nalan; Topuz, Osman Kadir; Yerlikaya, Pinar; Yatmaz, Hanife Aydan; Ucak, Ilknur
    The aim of this study was to investigate the effects of freezing and frozen storage on protein functionality and texture of squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish (Sepia officinalis) muscles. Squid, octopus, and cuttlefish samples were cut into pieces of 4x4cm. These pieces were packed in polyethylene bags. The bags were frozen in a blast freezer at -45 degrees C until the thermal center reached -18 degrees C. Frozen samples were stored in a deep freezer at -18 degrees C for 30days. After freezing and during frozen storage, total soluble protein and water holding capacity decreased and total free amino acid and cooking loss increased in all cephalopod muscles. According to instrumental texture analysis results, freezing and frozen storage affected textural characteristics of squid and cuttlefish but not of octopus. Sensory hardness and chewiness values of all cephalopods increased after freezing, but elasticity values did not change. There were no significant differences between storage days in hardness values of squid and octopus. However, significant differences in hardness values of cuttlefish were observed between the 1st day of storage and the last day.
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    The impact of high-pressure processing on the growth of Photobacterium phosphoreum and biogenic amine formation in marinated herring
    (Ege Univ, Fac Fisheries, 2020) Ucak, Ilknur; Gokoglu, Nalan
    The effects of high-pressure processing (HPP) on Photobacterium phosphoreum growth and biogenic amine formation were evaluated in marinated herring (prepared with 2% acetic acid+8% NaCl; or 4% acetic acid+8% NaCl solutions). Marinated fish fillets were inoculated with P. phosphoreum, vaccum packaged and treated with HPP in different pressure levels (100, 300, and 500 MPa) and pressure holding times (5 and 10 min). Control was left as untreated for both marination group. All batches were stored at 4 +/- 1 degrees C up to 3 months. The results showed that combined effect of HPP and 4% acetic acid had much more inhibitory effect on the growth of P. phosphoreum, especially pressure levels 300 and 500 MPa. During the storage period, H2S-producing bacteria growth was not observed in the groups subjected to 500 MPa pressure. Total psychrophilic bacteria did not grow in 500 MPa pressure treated group and 300 MPa 10 min pressure treated group prepared with 2% acetic acid during the storage period. Histamine was detected insignificant levels in the fillets marinated with 4% acetic acid and treated with HPP. Except for the control group tyramine formation was not found in the samples prepared with 4% acetic acid. Similarly, putrescine was not found in the samples prepared with 2% acetic acid and subjected to HPP treatment at the beginning of the storage. Cadaverine levels were found insignificant amount and 300 and 500 MPa pressure treatments suppressed the formation in 4% acetic acid treated groups compared with 2% acetic acid treated groups. The results of this study revealed that HPP in combination with 4% acetic acid had inhibitory effect on P. phosphoreum growth and suppressed the formation of histamine, tyramine, putrescine and cadaverine.
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    The quality alterations of rainbow trout mince treated with transglutaminase
    (Elsevier, 2017) Yerlikaya, Pinar; Yatmaz, Hanife Aydan; Gokoglu, Nalan; Ucak, Ilknur
    The use of protein restructuring enzyme transglutaminase (TGase) for extending the shelf-life of rainbow trout mince was determined during refrigerated storage. TGase added into the fish mince in the proportions of 0.0%, 0.2%, 0.5% and 1.0% and the quality alterations were evaluated in terms of chemical, microbiological and sensory parameters. The scores of TVB-N and TIVIA-N, fish spoilage indicators, of the fish mince treated with TGase had lower levels than control samples. It was recorded that the progress in total free amino acids was suppressed with the addition of TGase. The increase in enzyme concentration met successful results in hindering the growth of total psychrophilic bacteria and coliform bacteria. The best results were obtained with the addition of TGase in the concentration of 1.0%. Overall, utilization of TGase can be a useful tool for seafood processing technology to achieve products with extended shelf life. (C) 2017 Elsevier Ltd. All rights reserved.