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• MakaleYalnız künye2025Scopus SJRQ3/r/munzur/1074
  In Vitro Control of Anisakis Larvae Using Nanoemulsified Thyme, Garlic, and Grape Seed Essential Oils Combined with Brines

  Cadun, Aslı; Pekmezci, Gökmen Zafer; Şen Yılmaz, Evren Burcu; Bulat, Fevziye Nihan; Demirtaş, Nida; Çaklı, Atilla; Inci, Abdullah; Yıldırım, Alparslan; Karademir, Gupse Kübra; Erdem, Omer Alper

  Introduction: Anisakiasis is a zoonotic parasitic disease transmitted through consumption of fish, with increasing global cases. While thorough cooking kills Anisakis larvae, thermo-stable allergens can still cause allergic reactions. Traditional Mediterranean seafood methods such as marinating, salting, and brining, which lack heat treatment, pose a high risk of anisakiasis. Materials and methods: This study investigated the antilarval effects of nanoemulsions made from thyme, garlic, and grape seed essential oils combined with brines on Anisakis L3 larvae in vitro. Results: Larvae were collected from mackerel, chub mackerel, anchovy, horse mackerel, and sardine, with 1746 larvae examined, mostly Anisakis type I and molecularly identified as A. pegreffii. Thyme oil’s main components, carvacrol and thymol, showed strong antimicrobial and antioxidant effects and superior larvicidal activity at lower doses compared to garlic and grape seed oils. Garlic oil, rich in organosulfur compounds, was more effective in Lakerda samples. High salt brine alone inactivated larvae within 24 h. The thyme oil nanoemulsion had droplet sizes below 90 nm, enhancing stability, whereas garlic and grape seed oils had larger droplets. Conclusion: These results indicate that nanoemulsified essential oils, especially thyme oil, are promising natural agents to control Anisakis larvae in traditional sea-food products.

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• MakaleYalnız künye2016Scopus SJRQ4/r/munzur/4122
  Evaluation of microbiological quality of sushi sold in restaurants and supermarkets in turkey

  Cadun, Asli; Sen Yilmaz, E. Burcu; Demirtas, Nida; Vongkamjan, Kitiya

  Sushi is a popular traditional Japanese food in worldwide. This study was conducted to investigate the physical, chemical, sensory and microbiological quality of sushi sold in supermarket and restaurants. 300 sushi samples were purchased from 5 different popular restaurants (A, B, D, E, and F) and 1 supermarket (C). Four main types of sushi (California roll (CR), sesame roll (SMR), sake roll (SR), take roll (TR)) were chosen from each station. pH values of sushi rice samples were found to be all below 4.6. According to sensory overall quality of sushi samples, CR and SMR from station C had significantly the lowest values (p<0.05). Among the sushi samples, pathogenic bacteria Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus were not detected in 25 g portion of any samples. Counts of total aerobic bacteria were high in stations A, B, D, E, and F (between 4.3-7 log CFU/g), except for station C (3.5 log CFU/g). Results for coliform counts showed similar trends as those of E. coli counts in samples. E. coli counts of all sushi types from all stations (except SMR, SR and TR from station D and SR from station E) exceeded the limit of acceptability (<100 MPN/g). Our finding may suggest a common presence of coliforms and E. coli in raw materials used in sushi preparation.

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• MakaleYalnız künye2011Scopus SJRQ3/r/munzur/4624
  Stomach Contents and Food Habits of Brown Trout (Salmo trutta L., 1758) in the Munzur Stream, Turkey

  Kocabas, M.; Kayim, M.; Can, E.; Ates, M.; Kizak, V.; Kutluyer, F.; Demirtas, N.; Serdar, O.

  In the present study, biometric characteristics and stomach contents of Salmo trutta (L., 1758), captured from Munzur stream in Tunceli, Turkey were investigated between September 2007 and December 2009. It was calculated that the age range were between 1 and 5 years old. Captured fish were measured 19.5 +/- 5.9 cm, 113.55 +/- 100.22 g (n = 120), respectively. The condition factor of trout calculated 1.14 +/- 0.20 (n = 120). At the end of study, the rations in total organism number were Decapoda (43.59%), Trichoptera (19.21%), Haplotaxidae (18.59%), Ephemeroptera (10.36%), Odonate (2.74%), Coleoptera (2.74%), Clitellata (2.43%) and Diptera (0.3%), respectively. The results indicated that the fish feed basically on Arthropoda and Annelidae.

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