Sürdürülebilir Kalkınma Amaçları

• 8
• 4
• 3
• 2

• MakaleAçık Erişim2023Scopus SJRQ3/r/munzur/2819
  Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)

  Kaya, Gülderen Kurt; Çoban, Özlem Emir; Bilici, Reşit

  Marinated anchovies are of economic importance in Turkey. However, natural antioxidants affecting quality of marinated anchovies are rarely addressed. The purpose of this study is to compare olive oil and rosehip sauce as fillers in anchovy marinades. The study investigated the effects of rosehip sauce on the quality of marinated anchovies stored at 4°C. Anchovy were marinated with 4% acetic acid and 12% NaCl, put into plastic jars, filled with either olive oil or rosehip sauce and stored at 4°C. Changes in sensory attributes were determined during the process, and the following chemical parameters were monitored: total phenolic content (mg/100 g GAE), total volatile basic nitrogen (mg/100 g), pH, peroxide value (meq/kg) and thiobarbituric acid (mg MDA/kg). Values of total volatile basic nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) increased during the storage. Higher values of TVB-N, TBA and PV were found in samples with olive oil than those with rosehip sauce. Samples with rosehip sauce demonstrated better oxidative stability. Rosehip sauce samples had higher appearance, odor, color and texture scores than olive oil samples.

  • 
  AtıfScopus18·WoS17·OpenAlex15

  İncele
• MakaleAçık Erişim2022/r/munzur/5846
  Tunceli Uzunçayır Baraj Gölü’ndeki Kababurun (Chondrostoma regium, (Heckel, 1843)) Balıklarının Et Veriminin Belirlenmesi

  Yüksel, Fahrettın; Demirol, Ferhat; Kurt Kaya, Gülderen; Gündüz, Fatih

  Bu çalışma, Uzunçayır Baraj Gölü’nden avlanan kababurun balığı (Chondrostoma regium, (Heckel, 1843))’nın et verimliliğini belirlemek amacıyla yürütülmüştür. Bu amaçla çalışmada, C. regium türüne ait yaşları I-VIII arasında dağılım gösteren 100 adet balık kullanılmış olup, et verimliliği ile farklı vücut kısımları arasındaki ilişkiler incelenmiştir. İncelenen örneklerde, ortalama yüzgeç ağırlığı, omurga ağırlığı, deri ağırlığı, baş ağırlığı, iç organ ağırlığı ve tüketilebilir kısımların vücut ağırlığına göre yüzde oranları sırasıyla %1,72, %3,57, %7,50, %10,55, %9,94 ve %66,72 olarak belirlenmiştir. Çalışmanın sonunda kababurun örneklerinde en yüksek tüketilebilir et oranının III. yaş grubunda (%67,91), en düşük et oranının ise I. yaş (%62,04) grubunda olduğu belirlenmiştir.

  • 
  • 
  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2472
  The effects of different packaging methods and sous vide cooking on chemical, sensory, and microbiological changes of marinated crayfish (Astacus leptodactylus Esch., 1823)

  Kurt Kaya, Gülderen

  Chemical and sensory parameters and the microbiological condition of marinated crayfish (Astacus leptodactylus), with emphasis on the quality and safety parameters, in brine, vacuum packaging (VP), and sous-vide cooking were investigated. Quality assessment of crayfish stored in in brine, vacuum packaging (VP), and sous-vide (SV) for up to 120 days at 4 ± 1°C was done by the monitoring of sensory parameters, microbiological condition, pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and peroxide value (PV). The highest concentration of TVB-N was recorded in the marinated crayfish stored under brine whereas the lowest TVB-N in the marinated crayfish stored under SV packed conditions. The concentration of TBA increased and its level reached over 5.44 mg MA/kg for crayfish stored in brine, 3.57 mg MA/kg for VP and 2.54 mg MA/kg for SV at 120 days. The formation of PV increased with the time of storage and was the lowest in the marinated crayfish stored in SV packed. During storage period, aerobic and anaerobic colony count, Escherichia coli, Coagulase positive staphylococcus, Listeria monocytogenes, Salmonella, and Clostridium perfringens were not found in any of samples. The marinated crayfish packed in sous-vide had extended shelf life at 4 ± 1°C compared to that packaged in brine and VP according to physicochemical analysis. Novelty impact statement: The biochemical quality degradation was considerably inhibited in SV-processed samples. Sous-vide packaging style had antioxidant activity. Crayfish processed by sous vide extended shelf-life to 120 days.

  • 
  AtıfScopus5·WoS5·OpenAlex4

  İncele
• MakaleYalnız künye2019Scopus SJRQ2/r/munzur/3112
  Evaluation of health risks from exposure to arsenic and heavy metals through consumption of ten fish species

  Varol, Memet; Kaya, Gülderen Kurt; Sünbül, Muhammet Raşit

  In this study, the levels of 11 heavy metal(loid)s (HMs) were determined in ten different fish species (wild, farmed, freshwater, and marine) frequently consumed in Turkey and compared with the maximum permissible limits (MPLs) established by international standards. Also, human health risks for the consumers were assessed. Among 11 HMs, only Al and Cr levels did not show significant differences among fish species. The highest concentrations of As were found in red mullet, which is a demersal fish. The average concentrations of Cd, Cr, Cu, and Pb in all fish species were below the MPLs, whereas those of Zn in European anchovy and Mediterranean horse mackerel, and that of inorganic As in red mullet exceeded the MPLs. The highest and lowest toxic metal contents (Al, As, Cd, and Pb) were recorded in red mullet and farmed rainbow trout, respectively. The estimated daily intakes of HMs in each fish species were very lower than their corresponding tolerable daily intakes, suggesting the daily intake of HMs through fish consumption would not pose health risks for the consumers. The target hazard quotient for individual HMs and hazard index for combined HMs in fish species were below 1, which indicated that non-carcinogenic health effects are not expected. The carcinogenic risk results revealed that there was a carcinogenic risk from exposure to inorganic As via the consumption of red mullet. Among all investigated fish species, rainbow trout and common carp were safer in terms of both non-carcinogenic and carcinogenic risks from exposure to HMs.

  • 
  AtıfScopus72·WoS63·OpenAlex82

  İncele
• MakaleYalnız künye2018/r/munzur/4986
  Mersin Körfezinde Avlanan Mavi Yengecin (Callinectes sapidus Rathbun, 1896) Mikrobiyolojik Kalitesinin Araştırılması

  Yalçın, Halil; Kurt Kaya, Gülderen

  Bu çalışmada, Mersin körfezinde avlanan mavi yengecin (Callinectes sapidus Rathbun,1896) mikrobiyolojik kalite bakımdan incelenmesi amaçlanmıştır. Örnekler, MersinMerkez (1. İstasyon), Erdemli (2. İstasyon) ve Silifke (3. İstasyon) ilçelerinde avlananbalıkçılardan temin edilmiş ve Mersin Gıda Kontrol Laboratuvar Müdürlüğü’nde analizealınmıştır. Çalışmada 180 adet örnek kullanılmış olup, analizler Ocak - Aralık 2014tarihleri arasında aylık periyotlar şeklinde yapılmıştır. Araştırmada Salmonella spp.,Koagulaz pozitif Staphylococcus aureus, Escherichia coli, Listeria monocytogenes,Vibrio choleraee, Vibrio parahaemolyticus, ve koliform grubu bakteriler araştırılmıştır.Çalışmada elde edilen sonuçlar göre; Salmonella spp., Listeria monocytogenes, Vibrioparahaemolyticus ve Vibrio cholerae her üç istasyonda da yıl boyunca tespitedilmemiştir. Koagulaz pozitif Staphylococcus aureus, Escherichia coli ve koliformgrubu bakteriler ise üç çalışma istasyonunda tespit edilmiş ve sıcaklığa bağlı olarak artışgösterdikleri saptanmıştır. Sonuç olarak; çevresel kökenli faktörlerin taze yakalanmışyengeçlerin bakteriyel florası üzerinde etkisinin olduğu sonucuna varılmıştır

  AtıfTR Dizin1

  İncele
• MakaleYalnız künye2018Scopus SJRQ2/r/munzur/3723
  Trace Metal Levels in Rainbow Trout (Oncorhynchus mykiss) Cultured in Net Cages in a Reservoir and Evaluation of Human Health Risks from Consumption

  Varol, Memet; Kaya, Gülderen Kurt; Alp, Sumru Anık; Sünbül, Muhammet Raşit

  Although fish consumption has positive health effects, metals accumulated in fish can cause human health risks. In this study, the levels of ten metals in rainbow trout (Oncorhynchus mykiss) farmed in the Keban Dam Reservoir, which has the biggest rainbow trout production capacity in Turkey, were determined and compared with the maximum permissible levels (MPLs). Also, human health risks associated with rainbow trout consumption were assessed. The metal concentrations in rainbow trout were found below the MPLs. The estimated daily intake of each metal was much lower than the respective tolerable daily intake. The target hazard quotient (THQ) for individual metal and total THQ for combined metals did not exceed 1, indicating no health risk for consumers. The cancer risk (CR) value for inorganic arsenic was within the acceptable lifetime risk range of 10−6 and 10−4. For carcinogenic and non-carcinogenic effects, the maximum allowable fish consumption rates were high enough to ensure the human health. According to these results, the consumption of rainbow trout farmed in the Keban Dam Reservoir does not pose a risk on human health.

  • 
  • 
  • 
  AtıfScopus33·WoS32·OpenAlex33

  İncele
• MakaleAçık Erişim2018Scopus SJRQ2/r/munzur/3215
  Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)

  Bonoco, Arzu; Kurt Kaya, Gülderen

  The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). Ot was determined that crude protein, lipid, crude ash and salt amounts in the group where dry salting method was applied were higher than the group where brine salting occurred, in addition protein and lipid values decreased as storage period was longer (P < 0.05). Ot was determined that there is an increase in total aerobic mesophilic, psycrophile bacteria and enumeration of yeast and mould as storage period increased, while coliform bacteria decreased (P < 0.05).

  • 
  • 
  AtıfScopus21·WoS15·OpenAlex30

  İncele
• MakaleYalnız künye2017/r/munzur/4980
  The relationships between length-weight, and meat yield of freshwater crayfish (Astacus leptodactylus Eschscholtz, 1823) of Aktaş Lake

  Aksu, Önder; Kurt Kaya, Gülderen

  In this study, determination of morphometric analysis and meat yields were aimed in male and female crayfish caught from Aktaş Lake, where commercial crayfish hunting is prohibited. The length distribution of 157 crayfish (nmale= 81 and nfemale= 76) was examined in the study. It was determined that there was a strong linear relationship between carapace length and weight of both male and female crayfish (r ♂ = 0.962, r ♀= 0.976, r ♂ + ♀ = 0.9712). The "b values" obtained as a result of regression analysis showed that male crayfish had positive weight gain, and female crayfish had negative weight gain, and all individuals had positive allometric weight gain (b♂= 3.041, b♀= 2.954 ve b♂+♀=3.0167). It was shown that there was a linear relationship between abdominal meat quantities and carapace lengths of male and female crayfish. Abdominal meat yield, chelae meat yield and total meat yield in male crayfish was 10.03%, 4.60% and 14.63%, respectively, abdominal meat yield, chelae meat yield and total meat yield in female crayfish was 11.59%, 2.73% and 14.32%, respectively

  AtıfTR Dizin2

  İncele
• MakaleYalnız künye2017Scopus SJRQ1/r/munzur/3352
  Heavy metal and arsenic concentrations in rainbow trout (Oncorhynchus mykiss) farmed in a dam reservoir on the Firat (Euphrates) River: Risk-based consumption advisories

  Varol, Memet; Kaya, Gülderen Kurt; Alp, Alper

  The concentrations of ten metals in rainbow trout (Oncorhynchus mykiss) farmed in the Karakaya Dam Reservoir (Turkey) on the Firat River were determined. The metal concentrations in rainbow trout did not exceed the maximum permissible levels. Biomagnification factors (BMF) of ten metals were < 1, indicating that these metals were not biomagnified. The estimated daily intake (EDI) of each metal was much lower than the respective tolerable daily intake (TDI). The target hazard quotient (THQ) for individual metal and total THQ for combined metals were lower than 1, indicating no health risk for consumers due to the intake of either individual metal or combined metals. The cancer risk (CR) value for toxic inorganic As was below 10–6, indicating no carcinogenic risk. According to the calculated maximum allowable consumption rates (CRmm), an adult may safely consume 28 meals of rainbow trout from the dam reservoir per month with no adverse carcinogenic and non-carcinogenic health effects. According to these results, the consumption of rainbow trout farmed in this dam reservoir is completely safe for human health.

  • 
  • 
  • 
  AtıfScopus193·WoS169·OpenAlex201

  İncele
• MakaleAçık Erişim2015Scopus SJRQ3/r/munzur/4631
  Determination of some quality properties of marinated sea bream (Sparus Aurata L., 1758) during cold storage

  Kaya, Gulderen Kurt; Bastürk, Ozden

  In this study, it was aimed to determine the effect of sea bream (Sparus aurata) marinated some quality properties during cold storage. The fillets of fish were immersed into brine including 3.5% acetic acid 11% salt in the ratio of 1: 1.5 (fish: marinate brine) for marination process. After the process of ripening, samples were grouped into two and packed in plastic containers; one being plain (in sunflower oil) and the other being sauced (sauced prepared with sunflower oil). During storage, sensory, crude protein, lipid, dry matter and crude ash, TBA, TVB-N, TMA-N and peroxide analyses were done periodically. According to results of 200 days of storage, TVB-N values of sea bream marinates packaged as plain and sauced were 15.86/14.89 mg/100g, TBA 7.06/7.99 mg MA/kg, TMA-N 2.97/3.12, mg/100g, the value of peroxide was 7.23/7.45 meq/kg respectively. According to chemical and sensory analyses results obtained in the study; it was concluded that sea bream marinates packaged as plain and sauced can be stored in +4 degrees C for 200 days.

  • 
  • 
  AtıfWoS11·OpenAlex16

  İncele