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    Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate
    (Elsevier Science Bv, 2018) Yilmaz, Sebnem Tolasa; Cakli, Sukran; Yilmaz, Evren Burcu Sen; Kirlangic, Fatih; Lee, Chong
    The antioxidant effect of milk protein concentrate (MPC) was investigated as a function of fillet temperature on lipoxygenase (LOX) activity, formation of thiobarbituric acid reactive substances (TBARS) and omega (omega)-3 fatty acid retention in fresh and 3 month frozen stored sardine mince with or without MPC. The addition of 4% MPC to sardine mince at 0 min, at all temperatures, resulted in significantly lower LOX activity and TEARS values (moles malonaldehyde/100 g tissue) compared to the addition of MPC after 20 min holding or without MPC after 3-month frozen storage. These results show the importance of addition of antioxidants immediately after mincing and keeping the mince chilled before freezing. The addition of MPC did not protect omega (omega))-3 fatty acids from enzymatic oxidation but in general higher amounts of EPA and DHA were observed at 0 degrees C compared to 5 degrees C. An increase in the temperature of sardine fillet increased the LOX activity resulting in enzymatic lipid oxidation. The mechanically prepared mince from oily fish should be prepared at a temperature lowest possible with antioxidants added immediately upon mincing.
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    Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp
    (Mdpi, 2024) Yilmaz, Evren Burcu Sen
    Deepwater pink shrimp (Parapenaus longirostris) has a significantly high catch yield and is a highly important food source for human nutrition in terms of its nutritional value. The reduction of salt content in seafood products while preserving taste poses a significant challenge. The aim of this study is to reduce the NaCl ratio used in the shrimp marination process by substituting it with KCl and masking the resulting bitterness from KCl using natural flavor enhancers, such as yeast extracts. The marinated shrimp were prepared using 50% KCl instead of 50% NaCl. In order to mask the bitter taste caused by KCl and enhance the flavor, two different types of yeast extracts obtained from Saccharomyces cerevisiae were utilized in the formulation. Nutritional composition, Na and K contents, amino acid composition, color measurement, bacteriological quality, pH changes, and sensory evaluations were conducted to assess the impact of salt reduction and yeast extracts on the sensory, chemical, and physical attributes of the products. L-glutamic acid, L-alanine, L-aspartic acid, L-leucine, L-valine, and L-lysine were found to be higher in samples with Levex Terra yeast extract. Despite a 50% reduction in NaCl content, the addition of yeast extract led to an increase in the umami taste due to the elevation of amino acids present. Yeast extracts can offer a promising solution for enhancing the sensory qualities of seafood products with reduced salt content by conducting more detailed sensory development examinations.