Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026Scopus SJRQ4/r/munzur/1457
  The microbiological and sensory quality of fish (Cyprinus carpio) meatballs prepared with different essential oils; [La calidad microbiológica y sensorial de las albóndigas de pescado (Cyprinus carpio) elaboradas con diferentes aceites esenciales]

  KARATON-KUZGUN, Nermin; ȘAHÎN, Seher

  In this study, the shelf life of fish meatballs made from common carp (Cyprinus carpio) and flavoured with lemon, ginger and mint essential oils was investigated under refrigeration conditions (4 ± 1 °C). In the study, fish mince obtained from common carp was mixed with breadcrumbs, cumin, salt, black pepper, allspice, garlic powder, sweet paprika and sunflower oil to form the experimental control group, whilst the remaining fish mince was mixed with essential oils to form four different groups. The fish meatballs were stored under refrigeration conditions, and microbiological and sensory analyses were conducted on the analysis days. As a result of these analyses, the shelf life of the fish meatballs was determined to be 20 days. Microbiologically, the limit value (6 log CFU/g) for total mesophilic aerobic bacteria was exceeded in Group control patty samples on the 10th day of storage, in Group ginger and mint patty samples on the 15th day, and in Group lemon patty samples on the 20th day. The evaluation of sensory analyses also revealed that the group of fish cake samples receiving the highest sensory approval was the group to which lemon essential oil had been added. It was concluded that offering fish-based meatballs created by adding essential oils which are natural additives in a variety of flavours would broaden the product range, further encourage consumption, and contribute to the shelf life of the resulting products.

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• MakaleAçık Erişim2026Scopus SJRQ2/r/munzur/1083
  A New Product: Determination of Shelf Life of Fish Onion Rings at Freezer Temperature

  Kuzgun, Nermin Karaton

  The enrichment in terms of fish protein of fast food products is becoming increasingly important day by day. The aim of this study was to determine the shelf life of a new product—fish onion rings—under deep-freezing conditions (−18°C). Minced fish meat (180 g) was combined with minced onion (350 g), water (220 mL), corn flour (50 g), wheat flour (180 g), and salt (20 g), and the mixture was blended with a mixer until a homogeneous texture was obtained. Then, the mixture was shaped into onion rings using a dough-shaping tool (manually). The chemical, sensory, and microbiological quality attributes of the fish onion rings were recorded at 30-day intervals. In the samples, deterioration was observed at the end of the 180th day (as chemical, sensory, and microbiological quality). In the fish onion ring group, the TBA (0.07 ± 0.05–3.02 ± 0.97) and peroxide (0.19 ± 0.18–4.40 ± 0.31) values remained similar during storage. In the microbiological analysis of the experimental fish onion rings, the total viable count (TVC) was 2.63 ± 0.15 on Day 0. Furthermore, the samples underwent sensory evaluation for appearance, odor, and taste. It was determined that the most preferred group was the fish-supplemented group.

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• MakaleAçık Erişim2025/r/munzur/6145
  The Effect on the Shelf Life of Trout Fillets of Fennel Essential Oil

  Kuzgun, Nermin Karaton

  This study aimed to determine the chemical, microbiological, and sensory quality of trout (Onchorhynchus mykiss) fillets under refrigerated conditions. The fish were filleted and treated with 0.5% fennel essential oil. The fillets were then placed , covered with plastic wrap in Styrofoam trays and stored under refrigerated conditions. According to the results its obtained under refrigerated conditions, chemical, microbiological, and sensory analyses revealed deterioration on day 9. On the first day of storage, the aerobic bacterial count was determined to be at the lowest level in the fennel-oil–treated group, with a value of 3.39 ± 0.38 log CFU/g. On the same day, the TVB-N value of the fennel-treated group was measured as 10.22 ± 0.22 mg/100 g, and the TBA value was also found to be the lowest in this group, at 0.19 ± 0.10 mg MA/kg.

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  İncele
• MakaleYalnız künye2025Scopus SJRQ2/r/munzur/1388
  Hydrocolloid materials of fish bone-derived in edible films: can hydroxyapatite be an alternative approach to improving fillet shelf life?

  Alak, Gonca; Kuzgun, Nermin Karaton

  The valorization of industrial fish waste has gained significant scientific interest due to its integrated benefits such as waste management and resource recovery. The aim of this study is to evaluate the effectiveness of fish bones, which is one of the wastes of aquaculture processing and constitutes approximately 9–15% of the waste generated as a result of the process, as a preservative in the food industry within the scope of green chemistry applications, sustainability and green product targets. In line with this objective, in the first stage, hydroxyapatite (HAP) was obtained from the fish bones, in the second stage, chitosan (Ch)-based coating solutions were enriched with HAP at different levels (0.02, 0.04 and 0.08 g / L) and in the last stage, fillets were coated with this solution and fillet quality parameters were monitored by microbiological, chemical and sensory analyses at certain intervals (0, 3, 6, 9 and 12 days) during 12 days of storage (at + 4 °C). Based on the data obtained during the storage period, the shelf life of control (Chitosan, Ch). chitosan + low HAP (Ch + L-HAP) and chitosan + medium HAP (Ch + M-HAP) fillet groups increased by 50%, 26% and 20%, respectively, compared to chitosan + high HAP (Ch + H-HAP). In the findings obtained, it was determined that the high concentration application (Ch + H-HAP) had a negative effect on all the parameters studied in fillets, and when the data on the last day of storage, especially the microbiological results were taken into consideration, it was determined that the shelf life decreased by 20–50% on average compared to the other concentrations (Ch + L-HAP and Ch + M-HAP) and Ch group and caused serious negativities in sensory parameters. Based on this result, it would be useful to try low and medium levels of this compound in different combinations. These findings indicate that HAP-enriched chitosan coatings have potential as a promising delivery system for the effective and controlled transport of bioactive ingredients in the food industry.

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  AtıfScopus5·WoS5·OpenAlex5

  İncele
• MakaleAçık Erişim2024/r/munzur/6252
  Cyprinus carpio ile Elde Edilen Surimi Tozundan Üretilen Krakerlerinin Buzdolabı Koşullarında Raf Ömrünün Belirlenmesi

  Kuzgun, Nermin Karaton

  Bu araştırma, Cyprinus carpio kıyması ile elde edilen surimi tozunun balık krakerlerinin üretimi sonucu buzdolabı koşullarındaki mikrobiyolojik ve kimyasal özelliklerinin belirlenmesini amaçlamıştır. Fileto haline getirilen balıklar kıyma haline getirilip, soğutulmuş su ile iki kez 10 dakika süre ile yıkandı. Üçüncü yıkanma, soğutulmuş %0.3’lük tuz solüsyonu ile 5 dakika karıştırılarak yapılıp ve fazla su süzgeç kullanılarak peynir torbası içinde süzüldü ve daha sonra 60 ±5°C’lik turbo fırında 12 saat kurutuldu ve parçalayıcıda toz haline getirildi. Surimi tozu balık kraker hamuruna eklenip yoğuruldu ve kraker şekli verilip pişirildi. Elde edilen krakerlerin mikrobiyolojik özellikleri incelendi. Elde edilen sonuçlara göre buzdolabı koşullarında 15. günde mikrobiyolojik olarak bozulduğu gözlemlendi. Ayrıca surimi tozunun işlevselliği ile balık türüne ve kullanılan kurutma metoduna bağlı olarak değişim gösterebilir. Konunun daha iyi anlaşılması için Ar-Ge çalışmaları yapılmalıdır.

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  AtıfOpenAlex2

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• MakaleAçık Erişim2024/r/munzur/6250
  Farklı Esansiyel Yağlarla Hazırlanmış Balık (Luciobarbus esocinus (Heckel, 1843)) Köftelerinin Mikrobiyolojik ve Duyusal Kalitesi

  Kuzgun, Nermin Karaton; Şeker, Engin; Polat, Yunus

  Bu çalışmada, nane (Spearmint sp.) ve kekik (Origanum spp.) esansiyel yağları ilave edilmiş Luciobarbus esocinus’dan elde edilen kıyma ile üretimi yapılan balık köftelerinin soğuk muhafaza esnasında mikrobiyolojik ve duyusal kalitesi araştırıldı. Nane, kekik ve kontrol grubu olmak üzere üç farklı deneysel köfte örneği 4±1°C’de muhafaza altına alınmış ve muhafazanın belirli günlerinde analizleri yapılmıştır. Deneysel köfte örneklerinin mikrobiyolojik olarak Toplam mezofilik aerob bakteri sayısı (TMAB), toplam psikrofil aerob bakteri sayısı (TPAB), toplam maya-küf sayısı, laktik asit bakteri sayısı ve koliform bakteri sayıları belirlenmiştir. Ayrıca çalışmada hazırlanan ürünlerin duyusal olarak değerlendirmeleri yapılırken görünüş, renk, koku ve lezzet bakımından incelenmiştir. Deneysel örneklerin muhafazasının son aşamasında toplam mezofilik aerobik bakteri sayısı 7,33±0,94 log kob/g (10. günde) ile kontrol grubunda, 7,03±1,43 log kob/g (15. günde) ile kekik esansiyel yağı ekli grupta, 7,81±1,29 log kob/g (20. günde) ile nane esansiyel yağı ekli grupta belirlenmiştir. Psikrofil bakteri sayısı balık köftesi örneklerinin depolama başlangıcında 4,04±1,52-4,72±0,54 log kob/g arasında ve toplam laktik asit bakterisi sayısı depolama başında 4,04±1,52- 4,72±0,54 log kob/g arasında olduğu belirlenmiştir. Depolama başlangıcındaki maya- küf sayısı 4,60±1,22, 4,25±1,22 ve 4,73±0,99 log kob/g (Sırasıyla Kontrol, nane ve kekik esansiyel yağı eklenmiş gruplarda) olarak belirlenmiştir. Duyusal değerlendirme bakımından muhafazanın ilk gününde en çok lezzet değeri 9,00±0,00 ile hem Ke hem de Na grubunda olduğu belirlenmiştir. Fakat duyusal genel olarak değerlendirildiğinde en yüksek puanların nane ekli grupta olduğu belirlenmiştir.

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  AtıfOpenAlex1

  İncele
• MakaleAçık Erişim2023/r/munzur/6479
  Protectıve Effect of Bay Leaf Essentıal Oil on Shelf Life of Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Stored at + 4 ° C

  Kuzgun, Nermin Karaton

  Bu çalışmada, farklı konsantrasyonlarda (% 0.1, % 0.5 ve % 1) kullanılan defne esansiyel yağının soğukta depolanan gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarının raf ömrü üzerine etkileri araştırılmıştır. Araştırmada incelenen filetoların 2±1°C’deki muhafazası süresince üç günde bir kimyasal (pH, TVB-N ve TBA), mikrobiyolojik (Toplam aerop bakteri, psikrofilik, laktobacillus, ve maya ve küf grubu bakterilerin sayımı) ve duyusal (Renk, koku, tekstür, lezzet ve genel beğeni) olarak analizleri yapılmıştır. Yapılan analizler neticesinde, taze filetoların 6. günde, % 0.1 defne esansiyel yağı ile kaplanmış filetoların 9. günde, %0.5 defne esansiyel yağı ile kaplanmış filetoların 12. günde, %1 defne esansiyel yağı ile kaplanmış filetoların 15. günde, muhafaza süreleri sona ermiştir. Sonuç olarak, defne esansiyel yağının filetoların raf ömrü üzerinde olumlu etki gösterdiği, özellikle 1% defne esansiyel yağı uygulanmış filetolarda bu konuda kayda değer olduğu ve ürünün kimyasal, mikrobiyolojik ve duyusal kalitesi üzerine olumlu etki gösterdiği gözlemlenmiştir.

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  İncele
• MakaleAçık Erişim2023/r/munzur/6401
  Tunceli (Pertek ve Çemişgezek) ile Elazığ (Keban ve Sivrice) İlçelerinde Balık Tüketim Alışkanlıklarının Araştırılması ve Karşılaştırılması

  Kuzgun, Nermin Karaton; Şeker, Engin; Kürşat, Muhammed

  Bu araştırma, Elazığ ili Keban ve Sivrice ilçeleri ile Tunceli ilinin Pertek ve Çemişgezek ilçelerinin balık tüketim alışkınlıklarını tespit etmek için yapılmıştır. Bu araştırma, anket uygulaması ile yapılmıştır. Anketler, 2021 yılının Nisan-Haziran aylarında yüz yüze görüşme ve online anket metoduyla yapılmıştır. Araştırma sonuçlarına göre, bu çalışmanın katılımcıları en çok Pertek ilçesinden, en az Çemişgezek, ilçesinde bulunan katılımcılardan oluşmuştur. Ankete katılan katılımcıların en çok kesimi kırmızı eti, en az kesimi balıketini tercih ettikleri tespit edilmiştir. En fazla balık tüketimi, Pertek ve Keban ilinde olduğu gözlemlenmiştir.

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  AtıfOpenAlex2·TR Dizin2

  İncele
• MakaleAçık Erişim2020/r/munzur/6712
  Description of the Protective Feature of Oregano Essential Oil Sold as a Commercial Site on Rainbow Trout

  Kirbag, Sevda; Kuzgun, Nermin Karaton

  The essential oil extracted from plants has a shelf-life effect. This study was carried out to determine the difference of natural oregano essential oil, which is considered to be a potential food additive, from commercially available, and its effects on rainbow trout containment by using low amounts of this essential oil. The changes in rainbow trout samples were analyzed by applying commercially available oregano essential oil at a low rate (RT1: 1% and RT2: 2%), by looking at the following parameters. When the microbial load, sensory properties, pH, TVB, TBA numbers are examined in terms of thyme essential oil application and day relationship, the limit to be consumed in samples with 1% oregano essential oil is (RT1), on average, between the 3rd and the 6th days. It is between the 3rd and 9th days in the samples applied with 2% oregano essential oil (RT2). According to the microbial load results, the rainbow trout sample (RT: control) exceeded the consumable limit on day 6 th and showed the highest value (P <0.05). In addition, it has been proven with the TVB and TBA values that the samples applied with essential oil are of good quality. In a sense, the shelf life is stabilized thanks to the oregano essential oil. The preservative effect was greater as soon as the oregano essential oil concentration was greate.

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  AtıfOpenAlex5·TR Dizin3

  İncele
• MakaleYalnız künye2020Scopus SJRQ4/r/munzur/3538
  Preservative effect of coriander essential oil applied in different proportions on the storage of rainbow trout (Oncorhynchus mykiss) fillets

  Kuzgun, Nermin Karaton; Erecevit Sönmez, Pınar; Tanyildizi, Muhammet Şaban

  Aim of this study, the sensorial, microbiological, and chemical features during shelf life at 2 ± 2 °C of rainbow trout fillets samples treatment with coriander essential oils were examined of protective effect of oils. According to the findings of the research, the storage during of fillets ended on day 9th, that of control on day 12th, that of samples applied with coriander oils 0.1% on day 15th, which of fillets applied with coriander oils 0.25% and applied with coriander oils 0.5% on day 18th. The minimum number of bacteria, values of TVB-N and TBA were founded in trout fillets treatment with 0.5% coriander essential oil. In terms of the sensory quality of the fillets, as assessed by panelists participating in the panel, it was detected that highest point was given to the fillets groups to which coriander essential oil of 0.5% had been enforced, and as a result, with this application, it was underlined that was obtained in a positive direction of a flavor very different other than ordinary fish flavor by panelists.

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  AtıfScopus5·WoS2

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