Yazar "Colakoglu, Fatma" seçeneğine göre listele

Listeleniyor 1 - 4 / 4
  • [ X ]
    Öğe
    Bioaccumulation monitoring of chemical contaminants in mussels Mytilus galloprovincialis from the southern coast of the Marmara Sea, Turkey
    (Tubitak Scientific & Technological Research Council Turkey, 2020) Colakoglu, Serhat; Kunili, Ibrahim Ender; Colakoglu, Fatma
    Mytilus galloprovincialis, the Mediterranean mussel, is an important shellfish species that constitutes the majority of production and consumption among bivalve mollusks in Turkey. Since shellfish can accumulate toxic chemicals from seawater, it is important to monitor bioaccumulation from their natural beds. For this reason, in this study, the aim was to monitor the levels of dioxins and dioxin-like polychlorinated biphenyls (PCBs), polycyclic aromatic hydrocarbons (PAHs), and toxic metals (Pb, Cd, and Hg) in M. galloprovincialis collected from the southern coast of the Marmara Sea from 2014 to 2017. According to the results, the maximum levels of dioxins, PAHs, and toxic metals during the monitoring period were determined as 0.30 pg/g, 2.52 mg/kg, and 0.43-0.34-0.76 (Pb-Cd-Hg) mg/kg, respectively. Dioxin, PAHs, and toxic metal amounts in mussel samples were determined to be below the threshold levels enforced by the European Commission. The highest benzo(a)pyrene and total PAHs were determined in winter 2015, while toxic metals, dioxins, and dioxin-like PCBs (WHO/PCDD/F-PCB-TEQ) were higher in autumn 2014 than the rest of the sampling period. In conclusion, toxic chemicals monitored in M. galloprovincialis were found at low concentrations from the point of view of food safety. However, monitoring of these or other toxic chemicals should be repetitively performed in the future to ensure food safety in aquatic animals.
  • [ X ]
    Öğe
    Physical and chemical food safety hazards and associated health risks in seafood: A Mediterranean perspective (Part 1)
    (Academic Press Inc., 2024) Ozogul, Fatih; Rathod, Nikheel; Alak, Gonca; Colakoglu, Fatma; Ayas, Deniz; Baygar, Tacnur; Çaklı, Şükran
    Several risks to food safety are associated with seafood. The marine environment is heavily affected by various materials, both of physical and chemical nature, which have significant impact on the safety of seafood. Recently, there has been a concerning discovery regarding seafood contamination. As it appears, there are physical hazards present, specifically in the form of nano- and micro-plastic materials. Additionally, chemicals from various sources have been detected. These chemicals are commonly used in the production of convenience goods, antimicrobials, antibiotics, heavy metals and industrial effluents. This chapter has focused on the various hazards that can influence the safety of seafood in the marine environment. It covers both physical and chemical sources of these hazards, ensuring a comprehensive understanding of the potential risks involved. There are indications that the consumption of polluted seafood in the Mediterranean region can have negative impact on human health. © 2024
  • [ X ]
    Öğe
    Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions
    (Wiley, 2024) Dinc, Selin Ozge; Colakoglu, Fatma; Kunili, Ibrahim Ender; Ormanci, Hasan Basri
    In this study, the effect of Lactiplantibacillus (L.) plantarum XL23 (Lp) and Saccharomyces (S.) cerevisiae RC212 (Sc) on flavour formation in fermented fish sauce production was investigated. The levels of, and relationship between, non-volatile and volatile compounds responsible for taste and aroma were determined in fish sauce samples. Regarding non-volatiles, the results showed that free amino acids and organic acids were significantly higher in Lp and Lp + Sc compared to traditional fish sauce. In fatty acids, there was an irregular distribution between the groups. In terms of volatile compounds, L. plantarum supported the presence of acidic compounds (1413.31 ng mL(-1)), while S. cerevisiae supported the presence of alcoholic compounds at high levels (3891.56 ng mL(-1)). Significant correlations between components proved the accuracy of analytical and sensory analyses and demonstrated the reliability of multi-replicate statistical interactions. The results indicated that inoculation with starter cultures changed the taste and aroma in favour of the strains.
  • [ X ]
    Öğe
    Stuffed mussels in Turkish culinary culture: Ottoman Empire period
    (Ege Univ, Fac Fisheries, 2022) Colakoglu, Fatma; Yuzgec, Ibrahim Ulas; Colakoglu, Serhat
    Food and nutrition habits of societies are mostly shaped depending on the geography they live in and settle in their cultures over time. It is seen that the food culture of the Turks is shaped by the changing geography, climate, local products and various cultural interactions. Stuffed mussels is a type of street food that entered Turkish culinary culture during the Ottoman Empire. In fact, dolma is a name given to vegetables and fruits stuffed with rice, bulgur, meat, nuts, peanuts and spices, but in Turkish cuisine, this dish is served with almost all kinds of main ingredients; meat, chicken, seafood, vegetables, etc., can be made. Stuffed mussels is a unique flavor and practical product obtained by stuffing with a mixture of rice and spices. This product, the style of manufacture and content of which may vary slightly depending on the manufacturer, has become identical to Istanbul, its birthplace, and has come from the Ottomans to the present without slowing down.