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    An investigation on the conversion of functional materials of fish bones as waste products using surface modification methods
    (Natl Inst Science Communication-Niscair, 2018) Kizilkayal, Bayram; Tan, Evren; Bahceci, Dilek; Ormanci, Hasan Basri; Öztekin, Alkan
    In this study, fish bones as a waste product in fish industry was investigated whether it is suitable to chemical modification. The surface modification on the surfaces of bone particles was made on two step using silanization and schiff base reaction. In brief, the fish bones were cleaned in order to make them ready for chemical proceeding. Chemical modifications were performed on the surface of fish bone particles. Firstly, free amine (-NH2) group was obtained in molecule by silanization of the surfaces of fish bones with 3-aminopropyl-triethoxysilane (S-1). Afterwards, amine groups that exist on the surface of bones were reacted with 2-ethyl-2H-pyrazole-3-carbaldehyde (B-5) that includes aldehyde groups. The materials gained were analysed with Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy - energy dispersive X-ray spectroscopy (SEM-EDS) and zeta for their potency. In SEM-EDS analysis, the band of silicon (Si) and nitrogen (N) elements of molecules modified can be clearly seen. Bruanaver Emmet Teller (BET) surface areas of the materials acquired were investigated. BET surface area of the unprocessed apatite is 5.6 m(2)/g and the surface area of apatite modified with B-5 is 1, 8 m(2)/g. The amount of B-5 bonded on the surface of bone is calculated as 164 mu mol/g. According to the results, it can be said that waste fish bones are applicable for chemical processing and they can be used in various fields.
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    Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures
    (Wiley, 2017) Ormanci, Hasan Basri; Colakoglu, Fatma Arik
    This 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.
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    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, Serhat
    The 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.
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    Crude Protein Values and Amino Acid Profiles of Some Red Algae Collected from Canakkale
    (Natl Inst Science Communication-Niscair, 2015) Akgul, Riza; Kizilkaya, Bayram; Akgul, Fusun; Ormanci, Hasan Basri
    Present study consists the total protein values and amino acids components of the some red algae, collected from coastal zones of the Dardanelles and inland water. Crude proteins of samples Were determined by the Kjeldahl method and were calculated using a nitrogen conversion factor of 6.25. Levels of amino acids were measured in algae samples using gas chromatography. Total protein contents were 36.72% in Batrachospermum gelatinosum (Linnaeus) De Candolle, 32.3% in Ceramium rubrum var. barbatum G. Feldmann-Mazoyer, 27.84% in Lemanea fluviatilis (Linnaeus) C. Agardh and 19.5% in Phyllophora crispa (Hudson) P.S. Dixon. In all, thirty two amino acids were identified and estimated. Analysis revealed the presence of eight free essential, nine free non essential and fifteen other amino acids. Aspartic acid was the major constituent in all the samples. Kinds and percentage of amino acids vary according to algae.
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    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, Aytac
    In 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.
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    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, Fikret
    The 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.
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    Nutritional and sensory properties of salted fish product, lakerda
    (Informa Healthcare, 2015) Ormanci, Hasan Basri; Colakoglu, Fatma Arik
    The 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.
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    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.
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    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, Serhat
    The 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.
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    Seasonal variations and human health risk assessment of trace elements in the bivalve ecosystem in the Sea of Marmara
    (Taylor & Francis Ltd, 2022) Yildirim, Pinar; Cardak, Mine; Colakoglu, Serhat; Turker, Gulen; Ormanci, Hasan Basri
    Twelve trace elements were studied in four economically important bivalve molluscs (Mediterranean mussel, manila clam, striped venus clam, and truncated wedge clam) from the southern Marmara Sea for seasonal bioaccumulation and human health risk assessment. According to the findings, Fe and Zn were the most accumulative and element concentrations changed considerably (P < 0.05) between seasons and species. Daily, weekly, monthly intake and target hazard quotients of the trace elements were estimated and compared with maximum limits. The results revealed that consuming these bivalve molluscs from the southern Marmara Sea could be considered safe for human consumption. Nevertheless, further monitoring is needed in order to better follow the development in time of elemental pollution due to increasing environmental pressure on the Marmara Sea basin, together with research on other different bioaccumulative organisms.
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    The evaluation of fish consumption in Canakkale
    (Ege Univ, Fac Fisheries, 2006) Colakoglu, Fatma Ank; İşmen, Ali; Ozen, Ozcan; Cakir, Fikret; Yigin, Cigdem; Ormanci, Hasan Basri
    Fish products are an important diet in human consumption because of its animal protein source. In spite of the increasing population and the problems in balanced diet, fish products are not enough consumed in our country. In this study, in order to determine fish consumption habit a public survey was carried out on 680 people in Canakkale, an important fishing and aquaculture farming area. Survey results showed that the most people prefer to consume red poultry (47,5 %), fish (29,85 %) and red meat (22,05 %) respectively. The consumption rate of fish was horse mackerel (Trachurus trachurus), anchovy (Engraulis encrausicolus), sardina (Sardina pilchardus) and seabream (Sparus auratus) respectively. As the consumption form, it was established 65 % of people prefer to consume fish as fresh, for instance as a fried (45,73 %) or grill (39,08 %). Most of the families (87,46 %) consumed 1-6 kg fish in a month.