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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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    Prolonged Fish Lipid Stability with Albedo Fragments of Bitter Orange
    (Central Fisheries Research Inst, 2017) Yerlikaya, Pinar; Ucak, Ilknur; Gumus, Bahar
    The influence of albedo extracts of bitter orange peel on the oxidation of fish lipids was evaluated. The ethanol extracts of albedo fragments of bitter orange were added into fish lipid in the concentrations of 0, 0.5, 1.0, 2.0, 5.0 and 10.0 mg/g and samples were stored at 25 degrees C. The phenolic content and antioxidant activity determined in albedo fragments of bitter orange were 8.31 +/- 0.00 gGAE/100g and 0.537 +/- 0.004 mu M trolox, respectively. 1.0 mg/g and 2.0 mg/g extract treated lipid samples were still in the range of good quality after the storage period by means of peroxide value. The lowest para-anisidine levels were recorded with the extract treatments of 2.0 mg/g, 1.0 mg/g and 0.5 mg/g with the findings 17.51 +/- 0.16, 17.81 +/- 0.05 and 18.68 +/- 0.28, respectively. The highest TBARS values were recorded in control samples (7.24 +/- 0.81 mg MDA/kg), whereas the lowest values were determined in fish lipids treated with 2.0 mg/g extracts (5.11 +/- 0.02 mg MDA/kg) at the end of the storage. The increase in the concentration of the extracts such as 5.0 and 10.0 mg/g had negative effect on oxidation stability. The choosing of appropriate antioxidant concentration is important in suppressing lipid oxidation. The most successful results were obtained with 1.0 mg/g and 2.0 mg/g extracts.
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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.