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    Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice
    (Springer, 2006) Cakli, S; Kilinc, B; Cadun, A; Dincer, T; Tolasa, S
    The effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of ungutted sea bream and sea bass. Mesophilic counts of ungutted sea bream and sea bass reached 7.39 log cfu/g and 7.26 log cfu/g after 9 days. At the end of the storage period of 14 days; TVB-N, TBA, TMA-N values of ungutted sea bream were determined as 37.5 +/- 0.51 mg/100 g, 3.82 +/- 0.03 mg MA/kg, 7.73 +/- 0.25 mg/100 g, respectively. TVB-N, TBA, TMA-N values of ungutted sea bass were reached 35.4 +/- 0.9 mg/100 g, 3.75 +/- 0.81 mg MA/kg, 6.94 +/- 0.08 mg/100 g on day 14th, respectively. Result of this study indicates that the shelf life of whole ungutted sea bream stored in ice as determined by the overall acceptability sensory scores, chemical quality and microbiological data is 12, 9 and 9 days, respectively. Each chemical, sensory and microbiological results for sea bream showed us that there was a correlation and similarity, and day 9 was the beginning of spoilage. Whole ungutted sea bass stored in ice as chemical results for sea bass showed us that day 7 was the beginning of spoilage and for sea bream day 9 was the beginning of spoilage.
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    Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 degrees C
    (Springer, 2006) Cakli, S; Kilinc, B; Cadun, A; Tolasa, S
    Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. Four different group of chilling methods were used in this study; in slurry ice packaged on board (group A), in slurry ice packaged on company after 2 h (group B), slurry + flake ice packaged on board (group C) and only flake ice packaged on board (group D). The effect of this advanced system at the beginning of storage on quality losses and the shelf-life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups C and D, and 15 days for groups A and B. At day 15; total volatile basic nitrogen (TVB-N) values of groups A-D reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 11, all the groups were determined as 'acceptable' but on day 13, the groups A-D were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice at the beginning of packaging did not affect the shelf-life of sea bass stored at 4 degrees C.
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    Production and quality of fish fingers from different fish species
    (Springer, 2005) Cakli, S; Taskaya, L; Kisla, D; Celik, U; Ataman, CA; Cadun, A; Kilinc, B; Maleki, RH
    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.
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    Quality characteristics of wild and cultured common dentex (Dentex dentex, Linnaeus, 1758)
    (M H Schaper Gmbh Co Kg, 2005) Cakli, S; Dincer, T; Cadun, A; Firat, K; Saka, S
    Aquaculture of dentex commenced very recently compared to the culture of the traditional Mediterranean species such as gilthead sea bream and sea bass, which has increased in a spectacular way in recent years. Market supply in Mediterranean fish may be increased and a contribution be made to the development of aquaculture in diversifying the species being cultured, e.g. by culturing dentex. Yet, relatively few studies are available on this fish. In the current study, the proximate and fatty acid composition of the flesh of cultured and wild common dentex (Dentex dentex) were evaluated monthly during a period of 9 months. In parallel, color measurements and sensory analyses were carried out. Statistical analyses were done in order to compare wild and cultured dentex. According to the color values dentex which were cultured had a lighter and more yellow color than dentex caught in the wild. No significant differences between cultured and wild dentex were determined in the moisture content (p > 0.05). Yet, in the fat and protein content significant differences occured (p < 0.05) between cultured and wild dentex over the period of 9 months. The condition index values of cultured dentex were also in general higher than those of wild dentex. The analysis of the fatty acid composition showed that the EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) rates in the flesh of cultured common dentex were in general higher than those in the wild forms. In the sensory analysis wild dentex were perceived as having less fresh odor and fresh flavor and being less fat and less juicy. From the results obtained in the present work it can be concluded that cultured dentex can be an alternative to traditionally cultured species.
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    A study about the marination of clam (Ruditapes decussatus) and its shelf life
    (M H Schaper Gmbh Co Kg, 2005) Cakli, S; Kilinc, B; Cadun, A; Dincer, T; Tolasa, S; Caglak, E
    The aim of this study was preparing a clam marinade (Ruditapes decussatus) using a proportion of 2:1 (clam flesh to brine solution) and determining the proximate composition and shelf life of this marinated clam product. For this aim, chemical, microbiological and sensory analyses were carried out during the study. The changes of the salt and acid contents in the flesh and in the brine solution as well as color changes were determined. The study showed that the shelf life of Ruditapes decussatuswas increased by marination. Based on the TVB-N values, spoilage was determined after six months storage in refrigerated conditions. At the end of the study, the microbiological values were however still below the limits considered suitable for consumption. After 6 months storage of the marinated clams the color values were all higher than in the beginning. No spoilage occurred as far as fat oxidation is concerned as the TBA values were still in good quality at the end of storage. In the sensory examination, the clam marinades were also considered 'edible' after 6 months and were put into the category 'Quality 2'.