Esmeray Kuley - Academia.edu (original) (raw)

Papers by Esmeray Kuley

DergiPark (Istanbul University), 2019

Recently, food safety is discussed strictly. In this study, consumers' food safety perceptions an... more Recently, food safety is discussed strictly. In this study, consumers' food safety perceptions and willing to pay fish labelled food safety in the Middle Mediterranean Region was investigated. The primary data was gathered from interview with 768 consumers. The collected data on consumers' demographic characteristics and food safety perception was presented by frequencies, ratios and averages. Most of the consumers (86,2%) heart this term before and defined it as "foods are checked and certified by certain institutions". For consumer the most reliable food group were fish and other seafood. However almost half of them supposed that fish was less reliable than in previous years. Consumer expressed mostly that fish selling units should be improved; consumers should be informed about importance of fish consumption, fishes should be sold at more reasonable prices.

Ege Journal of Fisheries and Aquatic Sciences, 2004

Protein bakımından önemli bir besin kaynağı olan balık ve balık ürünleri, hasat aşamasından tüket... more Protein bakımından önemli bir besin kaynağı olan balık ve balık ürünleri, hasat aşamasından tüketim noktasına kadar uygun koşullarda tutulmadığı taktirde insan sağlığı için tehlikeli bir besin haline gelmektedir. Başta histamin olmak üzere putresin, kadaverin, tiramin, triptamin, ?-feniletilamin, spermin, spermidin ve agmatin gibi biyojenik aminler, amino asitlerin bakteriyel dekarboksilasyonu sonucu oluşmaktadır. Biyojenik aminler arasında histamin, potansiyel olarak tehlikeli olmakta ve histamin zehirlenmesine yol açmaktadır. Putresin ve kadaverin gibi diğer biyojenik aminlerin histamin toksisitesini arttırdığı rapor edilmiştir. Biyojenik amin üretimi, serbest aminoasit miktarına, aminoasitleri dekarboksile eden mikroorganizmaların varlığına ve miktarına, organizmaların gelişimi için gerekli olan substrata ve organizmaların enzim içeriğine bağlıdır. Balık ve balık ürünlerindeki biyojenik amin konsantrasyonu, insan sağlığı ve ürün kalitesini etkilediğinden dolayı bu değerlerin tespiti büyük bir önem arz etmektedir.Fish and fish products having an important protein source can be a hazardous food to human health, if they are not kept under proper conditions from harvest stage to consuming point. Biogenic amines such as mainly histamine, putresine, cadaverine and agmatine are produced by bacterial decarboxylation of amino acids. Among the biogenic amines, histamine is potentially hazardous and cause histamine poisoning. Other biogenic amines like putresine and cadaverine are reported to increase histamine toxicity. The formation of biogenic amines depend on amount of free amino acid, presence of microorganisms decarboxyling amino acids, substrate required to growth of organisms and contents of enzime in microorganisms. Estimating the concentration of biogenic amines in fish and fish products are important due to their impacts on human health and food quality

International Journal of Food Science and Technology, Jun 1, 2013

SummaryMany plants, including strawflower and mistletoe, contain antioxidants and antimicrobials,... more SummaryMany plants, including strawflower and mistletoe, contain antioxidants and antimicrobials, which can increase the shelf life of seafood. The main aim of this study was to investigate the effect of mistletoe and strawflower extracts at doses of 0.5% (w/v) on the sensory, chemical and microbiological properties of rainbow trout fillets during 27 days of storage at 2 ± 1 °C. The phenolic compounds in these plants have been studied, but their effects on food quality and storage properties have not been reported. We found that extract of mistletoe did not extend the shelf life of the fillets; however, the strawflower extract show high antimicrobial activity in fish fillets. The shelf life of rainbow trout was 20 days for the control and fish treated with mistletoe extract and 23 days for fish treated with strawflower extract. The antioxidant effect of extracts on fish fillets was weak, whereas strawflower extract had high antimicrobial effect. Peroxide value (PV) and thiobarbituric acid (TBA) values fluctuated during storage periods around main values below 14 meq O2 kg−1 and 0.6 MA kg−1, respectively. Putrescine, cadaverine, spermine, spermidine, serotonin, tyramine and dopamine were main amine, whereas histamine accumulated at low levels (<2 mg per 100 g). Strawflower suppressed biogenic amine accumulation in fish fillets. At the limit of acceptability, total viable count (TVC), Enterobacteriaceae and lactic acid bacteria count remained below 7.6, 6.83 and 8.01 log CFU g−1, respectively. The results of this study show that ethanol extracts of strawflower improve the shelf life of rainbow trout.

Turkish Journal of Fisheries and Aquatic Sciences, Jun 1, 2011

The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value... more The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality-B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.

Microorganisms, Jan 25, 2020

Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibe... more Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibelio) and klunzinger's ponyfish (Equulites klunzingeri) fishes, and from fish processing residues or by-products, were determined and studied. The silages were undertaken in wet and spray-dried fish-based raw-materials for 3 weeks at room temperature (ca. 25 • C). Selected lactic acid bacteria (LAB) of Enterococcus gallinarum, Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici, and Streptococcus spp. were employed to produce fermented fish-based silages, while acidified silage was prepared resorting to the addition of formic acid (3%, v/v). Lactic and propionic acids were the dominant produced organic acids, while succinic acid was formed at the smallest amounts in fermented silages. In the acidified silage, lactic and formic acids were produced in amounts higher than 800 and 1000 mg organic acid /100 g sample , respectively. Among the fermented fish-based silages, LAB strains unfolded considerable ability to presumptively produce propionic acid in gibel carp silage (>2370 mg organic acid /100 g sample). Spray-dried fermented silages displayed significantly higher organic acid content than wet silages. Propionic acid accumulation was found at the highest levels in gibel carp silage fermented with L. plantarum (6335.40 mg propionic acid /100 g sample). This research effort pointed out the good capability of various selected lactic acid bacteria strains to produce significant amounts of organic acids-especially lactic, acetic, and propionic acids-during the fermentation of fish-based silages. In terms of food safety and quality, such a production of relatively high amounts of organic acids in wet and spray-dried fish-based silages clearly indicated their suitableness to be used for animal feed.

International Journal of Food Properties, Jun 16, 2016

The antimicrobial effects of olive by-products (olive leaf extract, olive cake, and black water) ... more The antimicrobial effects of olive by-products (olive leaf extract, olive cake, and black water) on foodborne pathogens and fish spoilage bacteria isolated from anchovy, mackerel, and sardine were investigated. Total polyphenol contents in olive by-products were determined by the Folin-Ciocalteu procedure and their chemical composition was also evaluated by gas chromatography-mass spectrometry. The minimum inhibitory concentrations of olive by-product were performed using the broth microdilution method. Their impact on bacterial growth and biogenic amine production were also monitored in anchovy infusion decarboxylase broth. The total phenol content of olive cake and black water were 14.9 and 20.9 mg gallic acid/g extract, respectively. The major compounds were ethyl oleate (52.3%) and squalene (22.8%) in olive cake and palmitic acid (12.2%), phenanthrene (11.9%), and linoleic acid (11.4%) in olive leaf, while black water consisted of 51.1% squalene and 17.5% oleic acid ethyl ester. The minimum inhibitory concentration of olive leaf ranged from 0.78 to 25 mg/ mL. Bacterial strains were more sensitive to olive leaf than other olive byproducts. Bacterial load in anchovy infusion decarboxylase broth did not always correlate well with biogenic amine production. The effect of olive leaf, olive cake, and black water on biogenic amine accumulation varied depending on specific bacterial strains and biogenic amine. Olive cake and olive leaf generally had a stronger effect on reducing histamine accumulation by bacteria. Therefore, the results showed the potential effect of olive by-products in preventing or reducing the accumulation of histamine, which may beneficially affect human health.

Journal of Food Science and Technology, Oct 9, 2019

This study was conducted to investigate the effects of nanoemulsions prepared with various concen... more This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets.

Food Science and Technology Research, 2012

The function of lactic acid bacteria (LAB) on biogenic amines (BAs) accumulation by gram negative... more The function of lactic acid bacteria (LAB) on biogenic amines (BAs) accumulation by gram negative and positive food-borne pathogens (FBP) was investigated in arginine decarboxylase broth (ADB). Main amines produced by gram negative and positive bacteria were putrescine (PUT), spermidine, agmatine (AGM) and 2-phenylethylamine in ADB. There were not significant differences in BAs production between gram negative and gram positive bacteria (p > 0.05), except for histamine and trimethylamine. The function of LAB strains on ammonia and BAs production by gram negative and gram positive FBP was strain dependent. The all used bacteria appeared to convert arginine into PUT through AGM. LAB strains generally seemed to stimulate amine that generated by FBP. The highest stimulation effect on PUT production was found for Pseudomonas aeruginosa in the presence of Lb. plantarum (about 8 fold higher). Consequently, the function of LAB strains on ammonia (AMN) and BAs production by gram negative and positive FBP varied depending on strains although LAB used with some pathogens had stimulation effect on AMN and BAs.

Acta aquatica turcica, Mar 1, 2022

Bu makale, Isparta Uygulamalı Bilimler Üniversitesi Eğirdir Su Ürünleri Fakültesi tarafından Atıf... more Bu makale, Isparta Uygulamalı Bilimler Üniversitesi Eğirdir Su Ürünleri Fakültesi tarafından Atıf 4.0 Uluslararası (CC BY 4.0) lisansı altında yayınlanmaktadır.

DOAJ (DOAJ: Directory of Open Access Journals), Mar 1, 2006

Effect of modified atmosphere packaging on fish and fish products. Modified atmosphere packaging ... more Effect of modified atmosphere packaging on fish and fish products. Modified atmosphere packaging (MAP) is a protecting technique used to extend shelf-life of fish and fish products. In these technique, fish products were packed in an atmosphere including various gases such as mainly CO2, O2 and N2. MAP provides to remain fresh of fish at longer time, preventing bacterial growth and in some conditions oxidative reactions in fish. The shelf life of MAP fish depend on fish species, fat content, initial microbial flora of fish, mixed gas in package, gas/fish ratio and storage temperature being the most important factor. Using high carbon dioxide levels in modified atmosphere package prevents normal spoilage flora of fish. However, Pathogens such as Clostridium botulinum grows in MAP fish products stored anaerobic conditions and chilled temperature. These pathogens have a high problems due to causing botulism poisoning for humans. In MAP products, problems such as colour and texture changes and drip loses are present.

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, Jul 27, 2017

Journal of limnology and freshwater fisheries research, Apr 25, 2020

The antimicrobial activity of five hydrosols made from orange peel, pomegranate peel, shaddock pe... more The antimicrobial activity of five hydrosols made from orange peel, pomegranate peel, shaddock peel, mandarin peel, and thyme plant was tested by microdilution and disc diffusion methods against 3 foodborne bacteria (Staphylococcus aureus, Salmonella Parathyphi A and Klebsiella pneumoniae) and 3 fish spoilage bacteria (Vibrio vulnificus, Pseudomonas luteola, and Photobacterium damselae). S. Parathyphi A was one of the most susceptible bacteria against all hydrosols tested mainly pomegranate, thyme and shaddock peel (with more than 10.5 mm inhibition zone). Inhibition zones on the growth of S. aureus were only observed from hydrosols of thyme and mandarin peel. Hydrosols made from orange and mandarin peel were effective on inhibition of the growth of fish spoilage bacteria. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of hydrosols were generally 50 and >50 mg/mL, respectively. These results show that thyme and pomegranate peel hydrosols had the strongest antimicrobial effects against test bacteria, although the effect of waste hydrosols vary depending on bacterial strains

Wiley-Blackwell eBooks, Sep 2, 2010

[No abstract available

Aquaculture International, Jul 14, 2020

The influence of oil-in-water nanoemulsion using commercial olive oil at different concentrations... more The influence of oil-in-water nanoemulsion using commercial olive oil at different concentrations on the fatty acid profile of rainbow trout fillets stored at 4 ± 2 °C was evaluated. At the end of the storage period, the highest content of the total saturated fatty acids (SFA) was found in the control samples (18.1%) while the lowest content was observed in olive oil samples (17.27, 17.59 and 17.48%). The concentration of total polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents of treated samples remained relatively constant during the storage time while a marked decrease was observed in the control samples since olive oil–based nanoemulsion prevented the lipid oxidation. In addition, PUFA/SFA and n-6/n-3 ratios were found in good range, which are considered to be an important dietetic parameter. Olive oil used in oil-in-water nanoemulsion maintained the MUFA and PUFA contents of fish during storage and can be recommended as a preservative for fish.

International Journal of Food Science and Technology, Oct 1, 2009

European catfish fillets in ice were evaluated by measuring nucleotide components and biogenic am... more European catfish fillets in ice were evaluated by measuring nucleotide components and biogenic amine contents and these then compared with sensory and microbiological assessment during the 21 days of iced storage. Analyses were carried out using two different rapid HPLC methods for nucleotid degradation products and biogenic amine contents in European catfish fillets. Sensory evaluation showed that storage life of European catfish found to be 14-18 days. Initial inosine monophosphate (IMP) level was 12.6 lmol g)1 and then decreased during the rest of storage period. Inosine (INO) level increased rapidly until 7 days of storage. Hypoxanthine (Hx) level increased almost linearly with storage time. The most accumulated biogenic amines were putrescine, cadaverine, spermidine, spermine, and serotonin in all the European catfish fillets during the storage, although the formation of biogenic amines levels was fluctuated. Histamine was only detectable at 4 and 7 days of storage as low as 1 mg 100 g)1 fish. Total viable count in European catfish increased rapidly with storage time and reached £10 9 cfu g)1 when the fillets were not acceptable for consumption.

Fisheries Science, Apr 1, 2007

... ÖZYURT, G., ÖZOGUL, Y., ÖZYURT, CE, POLAT, A., ÖZOGUL, F., GÖKBULUT, C., ERSOY, B. and KÜLEY,... more ... ÖZYURT, G., ÖZOGUL, Y., ÖZYURT, CE, POLAT, A., ÖZOGUL, F., GÖKBULUT, C., ERSOY, B. and KÜLEY, E. (2007), Determination of the quality parameters of pike perch Sander lucioperca caught by gillnet, longline and harpoon in Turkey. ... Iris, Visible, Slightly visible, Not visible ...

Archives of Animal Nutrition, Dec 3, 2015

In the presented study, ensiling of discard fish by acidification or fermentation was evaluated. ... more In the presented study, ensiling of discard fish by acidification or fermentation was evaluated. Klunzinger&amp;amp;amp;amp;amp;#39;s ponyfish which is a discard fish was used for the production of fish silage by acidification (3% formic acid for Method FA; 1.5% formic and 1.5% sulphuric acid for Method FASA) and fermentation (Lactobacillus plantarum for Method LP and Streptococcus thermophilus for Method ST). The chemical, microbiological and nutritional properties of the differently preserved fish silages were estimated during a storage period of 60 d at ambient temperature. Compared to the raw material, a slight increase in saturated fatty acids and a slight decrease in polyunsaturated fatty acids were observed in all silages. At the end of the storage period, the aerobic bacteria counts after applying Methods FA, FASA, LP and ST amounted to 2.35, 2.39, 5.77 and 5.43 log cfu/g, respectively. The analysis of thiobarbituric acid revealed that acidification of silages accelerated the lipid oxidation. Nine biogenic amines were found in raw fish and different silages. The initial histamine concentration in raw fish was 0.17 mg/100 g and in all silages it remained at low levels during the storage period. The initial tyramine content was found to be 1.56 mg/100 g in raw fish and increased significantly in all silages. The increase of the tyramine content in fermented silages was considerably higher than in acidified silages (23-48 mg/100 g and 5-10 mg/100 g, respectively). It can be concluded that acidified or fermented fish silage should be considered as potential feed component for animals because of its high nutritional value and appropriate microbiological and chemical quality.

Trends in Food Science and Technology, Oct 1, 2021

Abstract Background Seafood processing activity causes production of considerable amount of waste... more Abstract Background Seafood processing activity causes production of considerable amount of waste/by-products and discards, resulting in negative economic and environmental impacts. Management of sustainable utilisation of seafood resources is essential to avoid environmental problems and provide resource sustainability. Scope and approach Fishery discards and seafood by-products are rich in bioactive compounds, including omega-3 long-chain polyunsaturated fatty acids, amino acids, peptides, enzymes, gelatine, collagen, chitin, vitamins, polyphenolic constituents, carotenoids etc. Fish discards are also regarded as a good and cheap material for biodiesel production. These high value added compounds have potential applications in many industrial sectors including food, nutraceuticals, pharmacology, medical, agriculture, depending on their functional and structural characteristics. This review will provide a comprehensive information on recent approaches for valorisation of bioactive compounds derived from discards and seafood by products. Key findings and conclusions Many studies on the bioactive compounds derived from fishery discards and processing by-products were carried out in terms of nutritional and functional properties. Further studies on bioavailability of nutrients, yield, physicochemical properties, interaction with other ingredients, together with innovative approaches for extraction methods and legislation and safety issues should be considered

Food Chemistry, Oct 1, 2005

Freshness assessment of European eel (Anguilla anguilla) stored in ice and in boxes without ice a... more Freshness assessment of European eel (Anguilla anguilla) stored in ice and in boxes without ice at 3±1 °C was assessed by sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric values (TBA), peroxide value (PV), free fatty acid (FFA), and pH) and microbiological (total viable counts, TVC) methods. The limit for sensory acceptability of eel stored in ice was ∼12–14 days,

TEZ5331Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2004.Kaynakça (s. 83-96) var.ix, 96 s... more TEZ5331Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2004.Kaynakça (s. 83-96) var.ix, 96 s. ; 30 cm.