Yazar "Alcicek, Zayde" seçeneğine göre listele
Listeleniyor 1 - 7 / 7
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Characterization of Green Lipped Mussel Meat. Part II: Changes in Physical Characteristics as a Result of Brining and Liquid Smoke Application(Taylor & Francis Inc, 2015) Alcicek, Zayde; Balaban, Murat OemerThe effects of dry or wet brining, different liquid smoke (LS) dipping schedules, and different LS on the weight, water activity, view area, and texture attributes of mussels were compared. Dry brining resulted in significant weight loss (about 30%), whereas liquid brining (4% salt) increased the original weights. With LS dippings, wet brined mussels lost weight, while dry brined samples gained weight. For the same brining and dipping schedule, there was no significant difference between dipping in hickory or in maple LS (p > 0.05). The R-2 of linear, power, and quadratic polynomial fits to weight versus view area (calculated by image analysis) was 0.8, too low for practical applications. The change in individual mussel weight versus view area was different depending on the brining method. The weight versus view area of wet brined mussels increased and decreased during treatment steps, while dry brined mussels showed a regular decrease in weight versus view area. Texture, measured by texture profile analysis, and water activity also changed significantly upon dry brining (p < 0.05).Öğe Characterization of Green Shelled Mussel Meat. Part I: Quantification of Color Changes During Brining and Liquid Smoke Application Using Image Analysis(Taylor & Francis Inc, 2015) Alcicek, Zayde; Balaban, Murat OemerIn this study, mussel meat was wet and dry brined and dipped in two different (hickory and maple) liquid smoke flavorings (LS) for different lengths and number of times. Their colors were analyzed by acquiring and analyzing images. Both wet and dry brining changed the color of the mussel meat, measured by the Delta E values based on original colors. Wet brining had a lightening effect (increasing L* values), while dry brining resulted in darkening (lower L* values). There were also shifts in a* and b* values. Different number of LS dips and dipping durations significantly changed colors (p < 0.05). However, there was no significant difference between the applications of hickory and maple LS. Color continued to change after treatment, during storage. Image analysis can accurately measure both the distribution and the average color of mussels after brining and after LS applications.Öğe Color Change of the Snapper (Pagrus auratus) and Gurnard (Chelidonichthys kumu) Skin and Eyes during Storage: Effect of Light Polarization and Contact with Ice(Wiley, 2014) Balaban, Murat O.; Stewart, Kelsie; Fletcher, Graham C.; Alcicek, ZaydeTen gurnard and 10 snapper were stored on ice. One side always contacted the ice; the other side was always exposed to air. At different intervals for up to 12 d, the fish were placed in a light box, and the images of both sides were taken using polarized and nonpolarized illumination. Image analysis resulted in average L*, a*, and b* values of skin, and average L* values of the eyes. The skin L* value of gurnard changed significantly over time while that of snapper was substantially constant. The a* and b* values of both fish decreased over time. The L* values of eyes were significantly lower for polarized images, and significantly lower for the side of fish exposed to air only. This may be a concern in quality evaluation methods such as QIM. The difference of colors between the polarized and nonpolarized images was calculated to quantify the reflection off the surface of fish. For accurate measurement of surface color and eye color, use of polarized light is recommended. Practical Application If the eye of fish contacts water, it changes color and transparency as expected: the eye gets cloudier and color becomes lighter. However, if the eye does not contact water, this change is very slow and much less, having implications for freshness scoring by visual observation of the eye. Also, color of fish should be measured under polarized light, otherwise shine will interfere with the true color.Öğe Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage(Wiley, 2015) Kong, Kelvin Jia Wey; Alcicek, Zayde; Balaban, Murat O.BACKGROUNDAquacultured King salmon (Oncorhynchus tshawytscha) pieces were dry brined with a salt/brown sugar mix, dipped in liquid smoke for 3 min, vacuum packed, high hydrostatic pressure (HHP) treated at 600 or 200 MPa for 5 min and stored at 4 degrees C for up to 40 days. RESULTSThe surface redness (average a*) of the samples increased after dry brining, then decreased after liquid smoke treatment. HHP did not change the outside color of liquid-smoked samples. However, the inside color changed depending on pressure. HHP-treated control samples without dry brining and liquid smoking changed to a pale pink color. HHP at 600 MPa resulted in a significant increase in hardness. Compared with fresh samples, dry-brined samples had reduced water activity, while samples dipped in liquid smoke had lower pH values. CONCLUSIONDry brining and liquid smoking protect the outside color of salmon against changes caused by HHP. The increase in hardness may counteract the softening of the smoked salmon tissue over time. (c) 2014 Society of Chemical IndustryÖğe ESTIMATION OF WHOLE VOLUME OF GREEN SHELLED MUSSELS USING THEIR GEOMETRICAL ATTRIBUTES OBTAINED FROM IMAGE ANALYSIS(Taylor & Francis Inc, 2014) Alcicek, Zayde; Balaban, Murat OmerAquacultured green shelled mussels are an important export product of New Zealand. Using image analysis, several geometrical attributes of live mussels were measured. The volume of individual live mussels was estimated by several methods. When the cubic splines method was applied to top and side view images, volume was estimated with a coefficient of determination of R-2 = 0.97. When only the top view area was used, the R2 decreased to 0.94. When the side view area was also included and empirical equations were fitted to estimate whole volume, the R-2 was 0.97. When measured length, width, and thickness were used to estimate volume, the R-2 was 0.95. There was a wide variation of the measured density of live mussels (1.05-1.27 g/cm(3)). Also, the condition index of the live mussels varied between 48 and 95. There was no correlation between the size of the mussel and its condition index. The mass of the mussel meat could not be accurately predicted by using the whole mass of the live mussel.Öğe Method to Measure the Force to Pull and to Break Pin Bones of Fish(Wiley-Blackwell, 2015) Balaban, Murat O.; Jie, Hubert; Yee, Yin Yin; Alcicek, ZaydeA texture measurement device was modified to measure the force required to pull pin bones from King salmon (Oncorhynchus tshawytscha), snapper (Pagrus auratus), and kahawai (Arripis trutta). Pulled bones were also subjected to tension to measure the breaking force. For all fish, the pulling force depended on the size of the fish, and on the length of the pin bone (P < 0.05). In general, larger fish required greater pulling force to remove pin bones. For example, fresh small salmon (about 1500 g whole) required 600 g on average to pull pin bones, and large fish (about 3700 g whole) required 850 g. Longer bones required greater pulling force. The breaking force followed the same trend. In general, the breaking force was greater than the pulling force. This allows the removal of the bones without breaking them. There was no statistically significant (P > 0.05) difference between the forces (both pulling and breaking) from fresh and frozen/thawed samples, although in general frozen/thawed samples required less force to pull. With the quantification of pulling and breaking forces for pin bones, it is possible to design and build better, more intelligent pin bone removal equipment. Practical Application The force to pull or break fish pin bones was measured. Pulling force depended on the size of the fish, and on the size of the bone. The same fillet has many different sizes of pin bones. Knowing the force required to pull, and the upper limit of force applied to avoid breaking the pin bones will allow intelligent systems to be built to remove them.Öğe Use of polarized light in image analysis: Application to the analysis of fish eye color during storage(Elsevier, 2015) Balaban, Murat Omer; Alcicek, ZaydeThe evaluation of the eye is one method to determine the state of the fish: it is expected that the eye will start as black, transparent, and convex, and during storage it will become progressively lighter in color, more opaque, and will be sunken. Image analysis is an objective method to measure color. In this study, a method was developed to define a region of interest within the image of the eye, and to analyze its color. The effects of using polarized or non-polarized illumination, the dry or wet condition of the fish, and the eye touching ice during storage or being only exposed to air were determined. The L* values of the eye of the fish on the side touching the ice behaved as expected: L* values increased during storage for 7 or 11 days. However, the eye exposed only to air during storage on ice had significantly lower L* values. Wet or dry conditions did not affect L* values, however the eyes illuminated by non-polarized light had higher L* values than those illuminated by polarized lighting. These results should be considered when developing subjective or automated methods to evaluate fish by examination of their eyes. (C) 2014 Elsevier Ltd. All rights reserved.
