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Öğe Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures(Wiley, 2017) Ormanci, Hasan Basri; Colakoglu, Fatma ArikThis study aimed to examine the content of biogenic amines (BAs) throughout the manufacture of lakerda. The effect of different ripening temperatures (+4, 15 and 20C) on BAs formations during producing of lakerda, as well as the relationship between productions of BAs and chemical properties (pH, salt content, a(w) and WPS) were also studied. Tyramine, spermine and phenylethylamine were the major BAs in fresh and all stages of production, respectively. During ripening, all BAs, except for spermine, decreased significantly (P<0.05) in all temperature conditions. Surprisingly, the use of elevated temperatures (15 and 20C) for ripening significantly (P<0.05) decreased the amines contents. In the final products, total BAs ranged from 63.93 mg/kg in the sample ripened at 15C to 68.79 mg/kg in the sample ripened at 20C. Basic chemical parameters were significantly correlated with BAs. Traditionally production of lakerda is suitable from the toxicological point of view. Practical ApplicationsLakerda, traditional salted fish product, are highly regarded among consumers in Mediterranean region due to the characteristic flavors and storage stability. It has been practiced for over 600 years. Nowadays, it has been still produced in traditional way according to the original recipe in Turkey; the sliced fish is handled with dry salted method and generally ripened at room temperature in order to shorten a ripening period. Lakerda is made from fatty fish mainly the members of Scombridae family. The members of Scombridae family are contain high levels of free amino acids especially histidine in their muscle, therefore they are often implicated in biogenic amine (BA) poisoning incidents. In addition, using elevated ripening temperatures could be enable formation of higher BAs. Results may benefit the fishing industry and researchers who are striving to improve the processing and marketing of salted fish.Öğe Chemical and Microbiological Quality of the Chamelea gallina from the Southern Coast of the Marmara Sea in Turkey(Kafkas Univ, Veteriner Fakultesi Dergisi, 2010) Colakoglu, Fatma Arik; Ormanci, Hasan Basri; Kunili, Ibrahim Ender; Colakoglu, SerhatThe aim of this work was to analyze Chamelea gallina harvested in the Sea of Southern Marmara in terms of heavy metal, biotoxin, and microbiological contents. Samples were collected seasonally from five stations which were determined to be their natural habitats in the between February 2008 and January 2009. Heavy metal contents of the samples revealed statistically significant (P<0.05) differences between seasons and stations. In two stations, Pb and Zn content of the clams were determined to exceed legal limits imposed by Turkish Fisheries Regulation and EC Shellfish Hygiene Directive (91/492/EEC). Biotoxin was not detected in any sample analyzed and the counts of Escherichia coli and fecal coliform bacteria of the samples were lower than the legal limits. Salmonella spp. was not detected in the sampling stations, whereas Vibrio parahaemolyticus was isolated in two stations. In conclusion, clams harvested in the southern Marmara Sea, excluding Gelibolu and Karabiga stations, were found suitable for human consumption.Öğe Chemical and Nutritional Characteristics of Holothuria tubulosa (Gmelin, 1788); A Seasonally Comparative Study(Taylor & Francis Inc, 2019) Kunili, Ibrahim Ender; Colakoglu, Fatma ArikSea cucumbers belonging to the Holothuroidea class are a group of worm-like and soft-bodied echinoderms that live in nearly all marine environments. Mediterranean Holothuria tubulosa is an economic sea cucumber species found in Turkish seas. This study aimed to present the first report of detailed amino acid profile and investigate the biochemical and nutritional characteristics of H. tubulosa seasonally collected from one of the densest natural beds, located at canakkale Strait (Southern Coast of Marmara Sea), Turkey. According to our results, the highest protein, lipid, and ash contents (%) were found to be 10.2, 1.9, and 5.1, respectively. The highest percentages of saturated, monounsaturated, and polyunsaturated fatty acids were 42.9, 28.3, and 37.8, respectively. Total amino acids (mg/g crude protein) ranged between 867.2 and 974.0 among all seasons. All essential amino acids were found in body wall tissues and ranged between 7.1 and 5.9. Mineral composition was found to be desirable at the recommended and threshold levels. In general, the proximate composition of H. tubulosa was directly affected by seasons (p < .05); however, amino acid, fatty acid, and mineral compositions were found to be similar among all seasons, except summer (p > .05).Öğe Determination of the shelf life of fresh shrimp (Parapaneus longirostris) treated with Frische-Star(Ege Univ, Fac Fisheries, 2006) Colakoglu, Fatma Arik; Ormanci, Hasan Basri; Altin, AytacIn our country, fish products consumption is often fresh, so its structure easly perishable. This products' shelf life and consumption's quality are preservative for a long time very important economy and people health. Especially recent years; use of preservative substance is increase. Therefore, in this study determined microbiological and sensory changes in shelf life to fresh shrimp which were treated with frische-star. In microbiological analysis determined Pseudomonas, Enterobactericeae, and Total aerob bacteria. In sensory analysis invastigated colour, odour and flavour.Öğe Effect of marination and smoking on lipid and fatty acid composition of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias)(Springer, 2011) Colakoglu, Fatma Arik; Ormanci, Hasan Basri; Cakir, FikretThe effects of different processing methods (marinated and smoked) on proximate compositions and fatty acids of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias) were investigated. Total lipid content was 3.39% in thornback ray and 5.90% in spiny dogfish. The lipids of raw fish consisted mainly of polyunsaturated fatty acids in thornback ray and saturated fatty acid in spiny dogfish. The n-3/n-6 ratio of thornback ray (3.78) was higher compared to spiny dogfish (2.87). After processing, water content decreased significantly while crude protein, lipid, and ash contents increased in both fishes. In general, processing techniques significantly (p < 0.05) affected fatty acid fractions; in both species, SFA content increased, MUFA and PUFA content decreased. In addition, after processing n-3/n-6 ratios increased although total n-3 and n-6 contents decreased. The results indicated that heat treatment and acidic medium during processing had considerable affects on the proximate and fatty acid composition of the final products. Marinated and smoked products prepared from both fish species offer a balanced fatty acid composition for human nutrition. In terms of fresh and processed products, while the spiny dogfish appears to have a higher PUFA content, the thornback ray is a richer source of EPA + DHA.Öğe General status of fisheries in Canakkale(Ege Univ, 2006) İşmen, Ali; Colakoglu, Fatma Arik; Ozen, Ozcan; Yigin, CigdemIn this study total production and structure in Canakkale were evaluated by using data obtained from State Institute of Statistics, Ministry of Agriculture and Rural Affairs, Province Directorate of Canakkale, and Canakkale Fish Market records. Fish species, total landings, fishing boats, and fishing technology in Canakkale region as well as the production and species of fish that enter Canakkale fish market were analyzed between the year 1996 and 2004 years. Number of registered fishing vessels in Canakkale were 1067 and the most harvested fish species were sardine, bluefish, bonito, anchovy, tuna, mackerel, grey mullet, horse mackerel, and red mullet. Total fish production in Canakkale region were 22,774 tons and comprised about 4% of Turkey's total fish production (587,715 tons). The traded number of fish species in Canakkale fish market were about half of the number of species captured in the region whereas the amount was only 2% the amount commercially captured in the region. Most fishing vehicles used beam trawl, gillnet and trammelnet in the region.Öğe Microbiological quality of fresh and processed silver fish (Atherina boyeri, Risso 1810)(Ege Univ, Fac Fisheries, 2006) Colakoglu, Fatma Arik; Ova, Gozde; Koseoglu, BurcuIn this study, microbiological quality of a fresh water species silver fish (Atherina boyeri,) which is intensively exported was investigated. Coliform groups, fecal Streptococcus and numbers of total aerobic bacteria were searched in samples belong to fresh, frozen and frozen breaded products. Between the samples differences in coliform group and fecal Streptococcus were found but no significant difference was detected in numbers of total aerobic bacteria. In fresh, frozen and frozen breaded products number of total aerobic bacteria was counted between 4,1x10(4) and 9,8x10(4) cfu/g. Coliform groups were found between < 10(1) and 3,6x10(1) cfu/g in frozen products and between < 10(1-4)x10(1) cfu/g in frozen breaded products. Amount of fecal Streptococcus bacteria was found between 1,1x10(3) and 3,2x10(4) cfu/g in frozen products, and between < 10(1) and 2,1x10(3) cfu/g in frozen breaded products.Öğe Microbiological quality of seafood in the Dardanelles, Turkey(2006) Colakoglu, Fatma Arik; Ozen, Ozcan; Cakir, FikretIn this study, bacteriological analyses of fish (finfish and shellfish) quality between the landing point at wholesale fish market and seafood retail stores in Dardanelles region of Turkey were compared in 2004. Fish samples (N = 200) from the seafood retail store were found to be significantly (p<0.05; t-test) more contaminated than those of the wholesale fish market. Microbiological analysis showed that the total bacteria counts ranged between 1.0×102 and 3.9×105 cfu g-1 in the wholesale fish market and between 1.2×102 and 5.8×107 cfu g-1 in the retail seafood stores. Coliform bacteria counts ranged between<101 and 2.4×10-1 cfu g-1 in the wholesale fish market and between <101 and 3.2×105 cfu g-1 in the retail seafood stores. Fecal streptococci varied between <101 and 4.9×103 cfu g-1 in the wholesale fish market and between<101 and 3.2×105 cfu g-1 in the retail seafood stores. These results showed that fish sold at local retail seafood stores were either not stored in hygienic conditions or fish were contaminated during the transportation from the wholesale fish market to retail seafood stores. © 2006 Asian Network for Scientific Information.Öğe Nutritional and sensory properties of salted fish product, lakerda(Informa Healthcare, 2015) Ormanci, Hasan Basri; Colakoglu, Fatma ArikThe objective of this study was to determine nutritional and sensorial properties of lakerda, a traditional salted fish product, produced from Atlantic bonito (Sarda sarda). From the point of nutritional characterization, chemical content and amino acid and fatty acid compositions of lakerda have been investigated. For determination of sensorial attribute, instrumental texture, instrumental color, and descriptive sensorial analyses were conducted. Chemical composition of lakerda was 52.22% water, 14.64% protein, 17.39% lipid, 15.14% ash. Protein of lakerda has a well-balanced amino acid composition, with high amounts of Glutamic acid + Glutamine (4.75 g/100 g), Aspartic acid + Asparagine (2.39 g/100 g), Leucine (1.51 g/100 g), and Valine (1.36 g/100 g). Thirty-two fatty acids were identified in lipid of lakerda, of which monounsaturated fatty acids were the highest proportion (40.91%). Oleic acid (C18:1) was dominant fatty acid followed by docosahexaenoic acid (DHA; 22:6n?3) and palmitic acid (C16:0) with percentages of 21.68, 18.79, 11.49, respectively. In instrumental properties, hardness, L* (lightness), a* (redness) and b* values (yellowness) of lakerda were measured as 2.04 kg, 37.44, 5.23, and 0.47, respectively. The results of this study indicated that lakerda has outstanding sensory and nutritional characteristics due to high quality and well-balanced essential amino acid and fatty acid. © 2015 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license.Öğe Proximate and Elemental Composition of Chamelea gallina from the Southern Coast of the Marmara Sea (Turkey)(Humana Press Inc, 2011) Colakoglu, Fatma Arik; Ormanci, Hasan Basri; Berik, Nermin; Kunili, Ibrahim Ender; Colakoglu, SerhatThe venerid clam Chamelea gallina is a popular and economic foodstuff around the Mediterranean countries especially in Italy, Spain, and France. The aim of this study is to evaluate the nutritional quality of striped venus of Southern Marmara. Samples were harvested seasonally at five stations and analyzed to determine meat yield, proximate, and elemental composition. According to the results, meat yield ranged from 20.24% to 29.94%. Means of water, protein, lipid, and ash content were 67%, 10.12%, 2.57%, and 1.66%, respectively. The mean concentrations (mg/kg wet weight) of elements in tissues are as follows: B: 2.37-4.24; Cr: 0-0.76; Co: 0-0.43; Cu: 0.71-5.30; Mn: 0.30-5.94; Zn: 13.08-77.76; Ni: 0-1.22; Fe: 2.46-114.22; Al: 1.23-75.49; Pb: 0.18-3.24; Ba: 0.66-15.97; Cd: 0.04-0.69. Among the reported metal levels, only Pb and Zn in two stations exceeded the maximum critical concentrations enforced by Turkish legislation and European Commission. Therefore, we report that striped venus from Southern Marmara Sea, in general, are safe for human consumption; nonetheless, Pb and Zn levels should be closely monitored in the future.Öğe Seasonal variation of some heavy metal pollution with environmental and microbiological parameters in sub-basin of Kocabas Stream (Biga, Canakkale, Turkey) by ICP-AES(Springer, 2007) Yayintas, Oezlem Tonguc; Yilmaz, Selahattin; Tuerkoglu, Muhammet; Colakoglu, Fatma Arik; Cakir, FikretWaste water pollution in industrial areas is one of the most important environmental problems. Heavy metal pollution, especially chromium species in waste water sources from tannery affects our lives. Kocabas Stream is located in south-west Marmara region and Biga town is positioned in the sub basin on the stream. This water source functions as the water for irrigation in agriculture, drinking water for animals and for human use. Thus, this study is of great importance. Waste water pollution can affect all ecosystems and human health by directly or indirectly as in food chain. The concentration of heavy metals (Pb, Cd, Cu, Zn and Cr) were pre-analysed by ICP-AES method in water samples taken from sub-basin of Kocabas stream. In the results of these analyses, concentrations of the metals except chromium were founded at the limit value. But the total concentration of the Cr was found at high levels of between 0.0082 +/- 0.0001 and 5.7231 +/- 0.0921 mg l(-1) over the limit value (0.05 mg l(-1); WHO, EPA, TSE 266 and inland water quality classification) at sampling points very close to tannery factories. Also physicochemical and microbiological parameters of Kocabas Stream were determined. The effects of the experimental results on environment were investigated.
