Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2025/r/munzur/5930
  Zebra Midyesinin (Dreissena polymorpha) Yağ Asidi Profili Ve Yağ Asidine Bağlı Besinsel Kalite Indekslerinin Değerlendirilmesi

  Erol, Nida Demirtaş

  Esansiyel omega-3 çoklu doymamış yağ asitleri (n-3 PUFA'lar) insan sağlığı için hayati öneme sahiptir ve bir dizi rahatsızlığı önler; midyeler bu PUFA'ların iyi bir kaynağıdır. Bu çalışmanın amacı, yağ asidi bileşimini ve besin kalitesi parametrelerini ölçerek zebra midyesinin (Dressiana polymorpha) fonksiyonel bir gıda olarak potansiyelini değerlendirmektir. Zebra midyesi yağında çözücü ekstraksiyonla lipid miktarı, yağ asidi bileşimi ve besin kalitesi endeksleri belirlendi ve zebra midyesinin nutrasötik ve farmasötik olarak potansiyeli değerlendirildi. Zebra midyesi düşük lipid içeriğine rağmen insan sağlığına faydalı olan yağ asidi profilleri gösterdi. Zebra midyesindeki majör yağ asidi grubu SFA'lar olup bunu MUFA ve PUFA grupları izledi. EPA ve DHA miktarlarının toplamı 14.051.36 olarak bulundu. Ayrıca zebra midyesinin n6/n3 oranı 0.09 olarak bulundu. Zebra midyesinin PUFA/SFA oranı 0.36 olarak bulundu. AI, TI ve HH değerleri sırasıyla 0,60, 0,37 ve 1,09'du. Mevcut çalışma, zebra midyelerinin lipid kalitesini ve yararlı yağ asitlerini işlevsel diyet bileşenleri olarak değerlendirmeye işaret etmektedir.

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  İncele
• MakaleAçık Erişim2025/r/munzur/5718
  Differences in Quality Between Canned and Pouched Yellowfin Tuna (Thunnus albacares) Packed with Various Media

  Erol, Nida Demirtaş

  Canned and pouched tuna products are available in the markets in different liquid media such as brine, different oils and sauces. Limited information is provided about the pouched tuna products in different liquid media available in the Turkish market and the differences between them. The main purpose of this study is to evaluate the differences between two different tuna packaging methods using different packaging media. The pH values of CW (canned tuna in water) and PW (pouched tuna in water) were found to be lower than the others ((CO (canned tuna in olive oil), CS (canned tuna in sunflower oil), PO (pouched tuna in olive oil,) PS (pouched in sunflower oil)). It was observed that the TBA values of all groups were below the limits of developing objectionable odor/taste. The n-6/n-3 ratio was determined to be quite high in CS and PS. On the other hand, higher eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were found in CW and PW compared to the others (CO, CS, PO, PS). It was determined that the tuna products were safe according to the heavy metal contents of arsenic, mercury, lead and cadmium levels. The L* values of all canned tuna (CO, CS, CW) were found to be significantly higher than those of pouched tuna (PO, PS, PW). The b* values of both CW and PW was found to be lower than the other groups. CW had the lowest overall quality, color and taste scores compared to the others. In this regard, pouched tuna products, especially PW, were recommended for health reasons.

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• MakaleAçık Erişim2025Scopus SJRQ2/r/munzur/1999
  Farm-Raised Versus Wild Caught Fish: Which is Better?

  Can, Erkan; Özçiçek, Esin; Erol, Nida Demirtaş; Austin, Brian

  There has been much discussion about which is better, farmed (= aquaculture) or wild-caught fish (= capture-fisheries), with supporters and opponents of both approaches. On balance, aquaculture should be the better option because of the ability to control all aspects of production. The result is that farmed products are often cheaper than wild-caught equivalents. However, there are negative aspects to aquaculture, including habitat destruction, for example the removal of mangroves for the construction of shrimp farms, the effect of escapees on native fish populations, and the possible negative impact of pollution from organic material, pathogens and antimicrobial compounds. The use of wild-caught “trash” fish as a source of protein and oil for the diets of carnivorous fish species in aquaculture is unsustainable. In contrast with wild-caught fish, there is greater variability in supply because of overfishing, quotas imposed by governments, and the effects of adverse weather. Moreover, fishing in distant waters is expensive and hazardous. Certainly, the quality of the product is more difficult to control because the history of the catch is largely unknown. However, there are concerns about illegal fishing activities, and the capture of undersized specimens which impacts negatively on future stocking levels. For the forseeable future, there will be roles for both aquaculture and capture-fisheries to meet the increasing global demand for aquatic food.

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  AtıfScopus5·WoS5·OpenAlex5

  İncele
• MakaleYalnız künye2025Scopus SJRQ1/r/munzur/1667
  Effect of light and noise pollution on oxidative stress and proximate composition in Dreissena polymorpha

  Serdar, Osman; Demirtaş Erol, Nida; Aydin, Ayşe Nur

  In this study, it was aimed to determine the effect of sound and light pollution on Zebra mussel (Dreissena polymorpha) by biomarker and nutritional composition. For this purpose, an experimental design was carried out in laboratory conditions where the model was exposed to live sound, light, and combined sound + light parameters for 30 min every hour over 96 h. Changes in the biomarkers superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) activities, as well as glutathione (GSH) and thiobarbituric acid (TBARS) levels, were assessed in the model organism exposed to sound, light, and sound + light pollution. The changes in protein and fat amounts were determined. When the changes in biomarkers were examined statistically compared to the control, there was no significant decrease in SOD activity (p < 0.05), a significant increase in CAT activity in sound and sound+light, but a significant decrease in light (p < 0.05), no significant difference in GPx activity (p > 0.05). It was determined that there was a significant increase in GSH and TBARS levels in all three parameters. Significant changes were also observed in the proximate composition. As a result, exposure to sound, light and sound+light pollution caused an increase in oxidative damage and decreases in protein and lipid composition were detected.

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  AtıfScopus7·WoS6·OpenAlex8

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• MakaleYalnız künye2024Scopus SJRQ1/r/munzur/2313
  Nutrification and fat reduction of deep-fried protein isolates

  Erol, Nida Demirtas; Cakli, Sukran; Szymczak, Mariusz; Shen, Cangliang; Matak, Kristen E.; Jaczynski, Jacek

  Deep-fried (DF) foods are considered nutritionally-inferior due to increased fat content, although they are popular with consumers due to desirable sensory characteristics. This study attempted to reduce fat of DF surimi, DF fish-protein-isolate (FPI), and DF chicken-protein-isolate (CPI) by pre-baking or pre-roasting. Surimi, FPI, and CPI were also nutrified with ω-3-rich oil, fiber, and KCl-based salt substitute. Pre-baking decreased (p < 0.05) fat content, while pre-roasting increased (p < 0.05) it. Pre-baking resulted in less (p < 0.05) changes to cook loss, moisture loss, expressible moisture, water-holding-capacity, whiteness, and texture when compared to pre-roasting. Pre-baking also better maintained ω-3 PUFAs concentration than pre-roasting, resulting in higher (p < 0.05) concentration of α-linolenic (ALA, 18:3ω3), eicosapentaenoic (EPA, 20:5ω3), and docosahexaenoic (DHA, 22:6ω3) FAs as well as unsaturated FAs and total ω-3 FAs in DF surimi, DF FPI, and DF CPI. Pre-baking in combination with nutrification using ω-3 PUFAs improved nutritional value of DF foods, while causing minimal quality changes.

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  AtıfScopus3·WoS3·OpenAlex3

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• MakaleYayıncıda açık erişim2024Scopus SJRQ1/r/munzur/1850
  Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi

  Erol, Nida Demirtas; Cakli, Sukran; Szymczak, Mariusz; Shen, Cangliang; Matak, Kristen E.; Jaczynski, Jacek

  Deep frying (DF) is a popular cooking technique resulting in desirable sensory quality. However, DF also results in negative perception related to increased fat uptake and thus poor nutritional quality. In this study, a development of a novel strategy for fat reduction in DF surimi without additives and coatings was attempted. Novel pre-baking and pre-roasting were applied to surimi prior to DF. This novel pre-treatment strategy for DF surimi has not been reported in literature. Total, free, and bonded fat contents and corresponding fat reductions in DF surimi were determined. Cook and moisture losses as well as water holding capacity, expressible moisture, in addition to color and texture were also investigated. Fat uptake during DF of surimi was reduced (P < 0.05) by ≥ 25 % with pre-baking. Pre-baking improved (P < 0.05) or did not (P > 0.05) affect cook and moisture losses, water holding capacity, expressible moisture, color, and texture. However, pre-roasting increased (P < 0.05) fat content and adversely affected most quality parameters. Pre-baking of surimi at lower-temperature (116 °C) for longer-time (12–15 min) followed by DF at lower-temperature (170 °C) for longer-time (4 min) was most optimal for fat reduction, cook and moisture losses, water holding capacity, expressible moisture, color, and texture of surimi.

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  AtıfScopus6·WoS5·OpenAlex5

  İncele
• MakaleAçık Erişim2023/r/munzur/4562
  Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods

  Çakli, Sukran; Erol, Nida Demirtas; Sen Yilmaz, Evren Burcu; Baldemir, Pinar; Çakli, Atilla

  This study aimed to investigate the effects of baking and pan-frying methods on the lipid quality and mercury (Hg) levels of two important fish species in Turkiye, namely, fileted sardine (Sardina pilchardus) and rainbow trout (Oncorhynchus mykiss). The results revealed that sardines significantly decreased n-3 fatty acids depending on the cooking process, while the best n-6/n-3 ratio was observed in baked sardines, with higher rates found in pan-fried fish. Notably, pan-fried rainbow trout cooked with butter showed the highest atherogenic index (AI) of 0.71 +/- 0.32 and thrombogenic index (TI) of 0.61 +/- 1.43, as well as a hypocholesterolemic/hypercholesterolemic index (HH) of 0.79 +/- 0.17. Conversely, fried sardines exhibited lower atherogenic and thrombogenic scores, with fried sardines cooked in sunflower oil having a hypocholesterolemic/hypercholesterolemic index of 4.85 +/- 0.3. There were no significant variations in Hg content between raw and cooked fish. However, when compared to the raw control, the rise in Hg content for baked fish was substantial (p < 0.05) (baked rainbow trout 0.18 mg/kg and sardine 0.29 mg/kg). The decrease in FAs (Fatty Acids) due to cooking methods can be ordered as follows: Raw sardine > baked > fried. Conversely, the increase in FAs due to the cooking methods can be ordered as follows: fried > baked > raw sardine. Baked rainbow trout had much lower levels of palmitic acid, stearic acid, and myristic acid than the raw material. However, these levels were significantly increased in rainbow trout cooked in a frying pan. Additionally, oleic acid levels in fried rainbow trout were detected to be lower than in other preparations, whereas they were equivalent in baked rainbow trout.

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  AtıfWoS1·OpenAlex2·TR Dizin1

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• MakaleAçık Erişim2022Scopus SJRQ1/r/munzur/2353
  Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying

  Erol, Nida Demirtas; Erdem, Ömer Alper; Yilmaz, Sebnem Tolasa; Kayalar, Hüsniye; Cakli, Sukran

  This study was to evaluate the BHA and basil essential oil on the quality attributes of deep-fried sardine fillets and frying oil. The extent of lipid oxidation was monitored by measuring peroxide value (PV), thiobarbituric acid reactive substances (TBARS), TBA, and changes in free fatty acids. Sensory analysis and color values upon the frying period were also determined. PV, FFA, TBA, and TBARS values in fish fillets and frying oil have peaked and then decreased at the end of frying except for the control. BEO showed the highest sensory scores compared to others. As a result, it is not possible to make a clear judgment about the effect of the natural or synthetic antioxidants on all lipid oxidation products that may occur during frying both fish fillets and frying oil. This study suggests that secondary oxidation products in frying oil and the sensorial quality of fish fillets can be better controlled by using basil essential oil.

  AtıfScopus25·WoS23

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• DüzeltmeYalnız künye2021Scopus SJRQ1/r/munzur/3065
  Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (February 2021) 110476] (LWT (2021) 137, (S002364382031464X), (10.1016/j.lwt.2020.110476))

  Erol, Nida Demirtas; Erdem, Ömer Alper; Cakli, Sukran

  The authors regret Arzu Burcu Yavuz who is one of the authors of our article requested to withdraw her name from our article titled “Influence of Partial Sodium Replacement on Proximate Composition, Physical and Sensory Quality of Marinated Anchovy (Engraulis encrasicolus).” As the other authors of the article, we agree with this request and have removed Dr. Burcu from this article. The updated authorship is as listed above. The authors would like to apologise for any inconvenience caused.

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  AtıfScopus1

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• MakaleYalnız künye2021Scopus SJRQ1/r/munzur/2373
  Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)

  Demirtas Erol, Nida; Erdem, Ömer Alper; Cakli, Sukran; Yavuz, Arzu Burcu

  Several studies are conducted to reduce the salt and various strategies are being developed for this purpose. Consumption of processed meat products is often preferred and salt is used for purposes such as ripening, flavouring, and preservation during their production. Many studies have shown that the excessive salt consumption has negative health effects and so that reducing sodium is important. In this study, the physical and sensory quality of the marinated anchovy produced with potassium salt instead of sodium salt was investigated. Anchovy used in this study was purchased from a local fish market as filleted. Anchovy fillets were transported to the laboratory in ice. Anchovy marinades were produced on the same day. The study consisted of 5 groups and all groups were produced the same day. During the marination acid and salt amounts and pH were monitored. Proximate composition (protein, fat, ash, moisture, sodium, and potassium), physical (colour measurement, cooking loss, texture profile analyses), and sensory (appearance-colour, odour, taste, texture, overall acceptability) quality analyses were performed on day 0. As a result, the best partial sodium replacement was obtained with 50% potassium salt by preserving the physical and sensory quality as in marinates prepared with only 100% sodium salt.

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  AtıfScopus9·WoS9·OpenAlex9

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