Yazar "Cankiriligil, Ekrem Cem" seçeneğine göre listele

Listeleniyor 1 - 8 / 8
  • [ X ]
    Öğe
    Dietary Carotenoids Influence Growth, Fillet Pigmentation, and Quality Characteristics of Black Sea Trout (Salmo labrax Pallas, 1814)
    (Springer Int Publ Ag, 2022) Cankiriligil, Ekrem Cem; Berik, Nermin; Cakmak, Eyup; Ozel, Osman Tolga; Alp-Erbay, Esen
    This study was designed to evaluate the effects of carotenoid-containing diets on the culture characteristics, colour profile, and sensorial properties of Black Sea trout (Salmo labrax). Fish of approximately 300 g in weight were fed diets containing different levels of astaxanthin, canthaxanthin, and lycopene at 100 ppm, 200 ppm, and 300 ppm for 90 days. Ten feeding trials, including basal and carotenoid-containing diets, were run in an open-flow seawater aquaculture system at approximately 15 degrees C and 18 parts per thousand salinity. At the end of the trial, fish were harvested and measurements were performed. The final weight, meat yield, and condition factor were found to be higher in fish fed with astaxanthin and canthaxanthin than in the control group. The highest values were achieved with carotenoid supplementation at 300 ppm for 90 days in both groups. The lowest meat yield and condition factor were found in the fish fed with lycopene. The most effective pigmentation was achieved with 300 ppm astaxanthin at the end of the 90-day feeding trial with colour values of 61.34 L*, 29.84 a*, and 30.21 b*. In sensorial analyses, it was found that the most appreciated group in terms of both appearance and textural properties was the astaxanthin group, similarly to the results of colour measurements. Finally, carotenoid accumulation in the blood serum and fillets of Black Sea trout was determined and modelled with a Box-Behnken design via response surface methodology regarding carotenoid levels and feeding period.
  • [ X ]
    Öğe
    Effects of deep-frying to sardine croquettes' chemical composition
    (Ege Univ, Fac Fisheries, 2017) Cankiriligil, Ekrem Cem; Berik, Nermin
    Fish croquettes were produced with sardine meat and effects of deep-frying on chemical composition of the products were determined in this study. The crude fat and ash increased in the sardine croquettes while water and crude protein decreased with frying process (P<0.05). Amino acid analyses showed that amount of glutamic acid, lysine and leucine were the highest ones respectively. The amount of leucine, isoleucine, lysine, phenylalanine and threonine decreased while the amount of the methionine remained in the same level statistically after deep-frying. The essential amino acids for human expect tryptophan were specified in sardine meat and croquettes. Total of saturated fatty acids in sardine meat decreased associated with increasing of unsaturated fatty acids during the croquette production and deep-frying process. Polyunsaturated fatty acids such as docosahexaenoic acid, eicosapentaenoic acid and linoleic acid were detected in all groups. Considering the elemental composition of the final product after deep-frying, this research study indicates that deep-frying does not effect a number of trace elements. Also, toxic elements for human health were not detected in any products.
  • [ X ]
    Öğe
    Enhancement of antioxidant properties of Gongolaria barbata (Phaeophyceae) by optimization of combined light intensity and salinity stress
    (Taylor & Francis Ltd, 2022) Ak, Ilknur; Cankiriligil, Ekrem Cem; Turker, Gulen; Sever, Onur; Abomohra, Abdelfatah
    The present study aimed to optimize the light intensity coupled with different salinity regimes for enhanced growth and antioxidant properties of the brown seaweed Gongolaria barbata. Five experimental trials (T-1-T-5) were suggested using response surface methodology, where growth rate and antioxidant properties of G. barbata were evaluated in each run at the end of the experiment. The model for growth rate showed differences not statistically significant among all studied groups. However, concentration of methanol extract needed to scavenge 50% of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals (IC50), total phenolics, total flavonoids, total carotenoids, chlorophyll a and chlorophyll c showed significant differences among the five studied groups. Total phenolic and flavonoid contents were primarily affected by light, showing the highest values of 2.08 mg gallic acid equivalent g(-1) and 2.41 mg rutin g(-1) at 50 mu mol photon m(-2) s(-1). However, salinity stress showed a more pronounced impact on pigments. DPPH scavenging activity was influenced by the concentration of other compounds, which showed a significant increase by 34% in group T-4. The present study recommended light intensity of 53.86 mu mol photons m(-2) s(-1) at 24.02 parts per thousand salinity as the optimum conditions to achieve the maximum antioxidant activity along with phenolic and flavonoid contents (desirability = 0.82), without significant impact on the growth.
  • [ X ]
    Öğe
    Influence of laurel (Laurus nobilis) essential oil on gut function of Black Sea salmon (Salmo labrax) juveniles
    (Springer, 2022) Ozel, Osman Tolga; Cankiriligil, Ekrem Cem; Erturk-Gurkan, Selin; Coskun, Isa; Ture, Mustafa
    The present work investigated the effects of dietary incorporation of laurel (Laurus nobilis) essential oil on the zootechnical performance and digestive physiology of juvenile Black Sea salmon (Salmo labrax). In this trial, 15 fiberglass tanks (39 x 39 cm square and 33 cm high) were used. Forty-five fish (3.52 +/- 0.01 g) were placed randomly per tank. Fish were fed for 90 days with the diet containing 50, 100, 200, or 400 mg kg(-1) laurel (Laurus nobilis) essential oils, respectively. The work was performed in the recirculating aquaculture system (RAS) operating with freshwater. Fish were manually fed 3% level of live weight during the experiment period. Final weight (FW), weight gain (WG), feed conversion rate (FCR), and specific growth rate (SGR) were not affected by laurel essential oil supplementation. Dietary laurel essential oil (50 mg kg(-1)) affected positively the surface area of fish intestinal villus that required for digestion. Both villus height and villus width were affected positively in fish fed with 50 mg laurel essential oil kg(-1). While incorporation with 100 mg laurel essential oil kg(-1) increased the total alpha-amylase enzyme, 50 mg laurel kg(-1) increased lipase enzyme. Moreover, 50 mg laurel essential oil kg(-1) increased lactic acid bacteria (LAB) count in fish. Besides, 50 mg laurel essential oil kg(-1) reduced the number of total coliform and E. coli.
  • [ X ]
    Öğe
    Mineral content of smooth scallop (Flexopecten glaber) caught Canakkale, Turkey and evaluation in terms of food safety
    (Elsevier Gmbh, 2017) Berik, Nermin; Cankiriligil, Ekrem Cem; Gul, Guzin
    In this research, one of the most promising scallop species, smooth scallop (Flexopecten glaber) was studied. According to our findings, smooth scallop has beneficial micro and macro minerals, fat and carbohydrate just before the spawning. While the ratios protein, ash and water decreased from autumn to summer, ratio of crude fat increased till reproduction season in late spring and decreased in summer (P < 0.05). In digestive glands, aluminum, bromine, cadmium, calcium, chromium, copper, iron, manganese, nickel, and zinc were detected more compared to adductor muscles (P < 0.05). However; boron, magnesium and potassium were found more in adductor muscles (P < 0.05) and there were no significant statistically differences in cobalt and lead (P > 0.05). Most of the elements in the both tissues except K and Mg increased till summer. On the other hand, two of the most toxic metals, cadmium and aluminum were mostly accumulated in the digestive gland of smooth scallop. It is recommended that; digestive gland of scallops should be removed before consuming in terms of food safety. Besides, scallops are convenient to be processed, because of easy removal muscle tissue from internal organs.
  • [ X ]
    Öğe
    Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)
    (Ege Univ, Fac Fisheries, 2020) Cankiriligil, Ekrem Cem; Berik, Nermin; Erbay, Esen Alp
    In this research, with the aim of maximizing amino acid content by different hydrolyzation procedures of fish meat were carried out and analysed with high performance liquid chromatography (HPLC) equipped with diode array detector (DAD). Response surface methodology (RSM) was used to determine factors that used in the experiments. The RSM suggested 16 different hydrolyzation trials between the ranges of normality as 3 N - 8 N, temperature as 90 degrees C-110 degrees C and duration as 12-24 hours were run. In the following, hydrolysed samples were analysed with HPLC-DAD and obtained data were evaluated with Box-Behnken method in RSM. Our results show that, the most effective experiment was found as hydrolysing by 3.79 N at 110 degrees C in 24 hours for total amino acid content as well as maximized essential amino acids with 0.981 desirability. For sensitive ones, hydrolysing in 3.42 N at 106.8 degrees C in 12.02 hours was found as most effective with maximized Asn, Gln and Trp with 0.849 desirability.
  • [ X ]
    Öğe
    Sensorial Evaluation of Fish Croquettes Produced from Different Seafood
    (Istanbul Univ Press, Fac Aquatic Sciences, 2018) Cankiriligil, Ekrem Cem; Berik, Nermin
    This study evaluated the sensorial characteristics of fish croquettes produced from different seafood such as deep-water rose shrimp (Parapenaeus longirostris), sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss). First, a sensorial appreciation test and a quantitative descriptive analysis (QDA) were conducted by 12 expert panelists. Then, a consumer appreciation test was carried out with 100 consumers aged between 20 and 55 years. The appreciation tests showed that all the croquettes were appreciated by both the panelists and the consumers. The shrimp croquette was found to be the overall favorite in terms of flavor, odor, and general appreciation parameters among the groups. The QDA results revealed that the shrimp and sardine croquettes maintained their characteristic flavor and odor, whereas those of the rainbow trout croquettes were preserved less compared with other croquettes. These results indicate that sardine croquettes can be recommended to consumers who enjoy consuming seafood with a strong fish aroma. Trout and shrimp croquettes can be recommended to some consumers who wish to consume seafood but do not necessarily like the taste of fish or shellfish.
  • [ X ]
    Öğe
    The Elemental Composition of Green Seaweed (Ulva rigida) Collected from Canakkale, Turkey
    (Istanbul Univ Press, Fac Aquatic Sciences, 2019) Berik, Nermin; Cankiriligil, Ekrem Cem
    Seaweeds or marine algae are rich in terms of minerals. They are used as food source due to the quality of their biological content in many countries. In this study, the elemental composition of green seaweed (Ulva rigida) was determined seasonally. Sampling was carried out seasonally from Turkey's Canakkale strait and the collected algae were analyzed both wet and dried according to the Nordic Committee on Food Analysis (method 186). According to the results; calcium, potassium, magnesium, sodium were found as macro elements and boron, barium, chromium, copper, iron, manganese, zinc as micro elements and determined within the legal limits stated by food codex. However, neither cobalt nor nickel as trace metals were detected in all groups. Moreover, lead and cadmium (which are considered hazardous) were also not detected. While Mg was found to be the highest macro element in all seasons in wet algae, the highest macro mineral varied in dried algae is Ca in spring, K in summer and Mg in both autumn and winter. Fe was found to be the highest micro mineral followed by B, Zn, Mn and Cu both by season and by dried or wet ones (P<0.05).