Yazar "Balaban, Murat O." seçeneğine göre listele

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    Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2019) Sengor, Gulgun F. Unal; Balaban, Murat O.; Topaloglu, Bulent; Ayvaz, Zayde; Ceylan, Zafer; Dogruyol, Hande
    Overall objective of the study was assessment for freshness parameters of gilthead seabream (Sparus aurata). The freshness was determined by two conventional method (i.e. Minolta color measurement method) was compared with a novel machine vision technology (i.e image color analysis method). The quality characteristics related to the freshness of the fresh fish are traditionally based on the color measurements of the whole fish by using Minolta color measurement method. This study aimed to compare the use of the image analysis method to see whether the freshness of seafood can be measured more accurately. Our analysis proved more exact and reliable results in the freshness evaluation of the Sparus aurata based on the color changes in the eyes, gill and skin of the fish. This study revealed that image analysis can be successfully used for the assessment of fish freshness by measuring the color parameters of images captured from skin, gill and eye of the fish during cold storage. It is easy and practical to use image color analysis method in the quality control evaluation of fish freshness measurement. This analysis method can be suitable for use in continuous process at the seafood processing factories (e.g. before packaging to sort out fresh vs old fish automatically).
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    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, Zayde
    Ten 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.
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    Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon
    (Wiley, 2017) Ayvaz, Zayde; Balaban, Murat O.; Kong, Kelvin Jia Wey
    King salmon (Oncorhynchus tschawytscha, Walbaum, 1792) samples from the top, belly and tail parts of fillets were brined (8% salt wet brine WB, salt dry brine S, 1:1 brown sugar : salt dry brine DB) for 18h, and dipped in liquid smoke (LS) for 3 mins. S and DB significantly reduced moisture content and a(w) after brine, while WB increased moisture content. Therefore, yield decreased with S and DB, while it increased with WB. Color was measured by image analysis. S and DB reduced average L* (darker) while increasing a* and b* (more saturated color). Conversely WB increased L* and reduced a* and b*. LS increased a* and b*, both after 1(st) and 2(nd) dipping. Color non-homogeneity (CCI) increased after S and DB, while decreasing after WB. Visual texture (TCI) increased after S, but decreased after WB and DB. LS application reduced both CCI and TCI. There were significant differences in texture profile analysis parameters due to sample location, and due to treatments. Hardness increased four times after S, and three times after DB, while it did not change after WB. It is possible to modulate the final moisture content, a(w), color, visual attributes, and texture by applying different brining methods, and LS dipping regimes for smoked King salmon. Practical ApplicationsDifferent brining methods allow control of moisture content, water activity, and texture of salmon. There is also a change in color. Liquid smoke dipping enables control of color, when considered together with the brining method. Liquid smoke also affects texture of wet brined salmon. Therefore, modulation of different physical properties is possible by applying brining and liquid smoke dipping combinations.
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    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 Industry
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    Measurement of visual attributes of fresh and processed seafood
    (Nova Science Publishers, Inc., 2016) Balaban, Murat O.; Ayvaz, Zayde
    Machine vision and image analysis are emerging and quickly spreading technologies that can quantify the visual attributes of seafood (color, size, shape, visual texture, defects), can identify different fish species automatically for sorting, can estimate weight from morphological attributes, can prepare seafood for processing by orientation, and can perform all of these in a fast, repeatable, objective and flexible manner. The evidence of successful applications of both machine vision and image analysis to raw and processed seafood is increasing in the scientific literature, and in the processing and distribution sectors of seafood. Examples of various applications of this technology are presented in this chapter. © 2016 by Nova Science Publishers, Inc. All rights reserved.
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    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, Zayde
    A 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.