Sevim Kose - Academia.edu (original) (raw)

Papers by Sevim Kose

Turkish Journal of Veterinary & Animal Sciences, 2001

Hamsikuflu' is a popular anchovy dish of the Eastern Black Sea region of Turkey. In this stud... more Hamsikuflu' is a popular anchovy dish of the Eastern Black Sea region of Turkey. In this study, the shelf-life of this product in frozen storage at -18-1…C was investigated. Four types of the product were packed and frozen at -35…C and stored at -18-1…C. The total bacteria counts, chemical analyses and sensory analysis of the samples were carried out before and at monthly intervals after freezing in order to test the shelf-life and quality. The results showed that the product was edible after three months of frozen storage at -18-1…C. Therefore, it was concluded that anchovies can be marketed frozen out of season either cooked or uncooked if processed into 'Hamsikuflu'.

Applied sciences, May 18, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Food and health, 2018

This study identifies the effect of freezing raw material on the storage quality of salted Atlant... more This study identifies the effect of freezing raw material on the storage quality of salted Atlantic bonito (Lakerda) at refrigerated (4 ±1C) and ambient (17 ±3C) conditions. It also shows the effect of different salt:fish ratios on the shelf-life and biogenic amine development during storage. The products with the lowest salt content corresponded to the lowest sensory acceptance. Previously frozen raw material (FRM) had higher salt uptake compared to freshly salted fish (FSF). Water phase salt (WPS %) level usually reached to suggested seafood safety levels (20%) within the 1 st week. There were significant differences (p<0.05) amongst the samples treated with different salt ratios and stored at different temperatures. Higher salt content caused higher thiobarbituric acid value indicating acceleration of lipid oxidation. Lower biogenic amine values were observed with products produced from FRM. Overall results demonstrated the advantage of using FRM for dry salting of Atlantic bonito in terms of food quality.

Turkish Journal of Fisheries and Aquatic Sciences, Dec 1, 2010

In this study, changes in chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sar... more In this study, changes in chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) during the storage at 4±1°C and 17±3°C were investigated. In addition, biochemical composition and yield after processing were determined. The values for moisture, crude protein, crude fat, ash and salt were found as 67.71, 14.55, 12.87, 1.76 and 0.70% for fresh bonito, while 57.13, 20.55, 13.97, 3.69 and 3.33% for smoked bonito, respectively. The yield after smoking was calculated as 78.02%. Total volatile basic nitrogen (TVB-N), thiobarbutiric acid (TBA) and total trimethlyamine (TMA) of smoked bonito increased significantly during storage at both temperatures while sensory scores decreased (P<0.05). According to sensory values, samples showed 4 days shelf life at 17±3°C and 10 days at 4±1°C. TVB-N values supported sensory analysis results and samples spoiled on 4 th day of storage at 17±3°C temperature and 11 th day of storage at cold storage conditions (4±1°C). TMA and TBA results were within the acceptable levels throughout the storage period for all analyzed samples. Therefore, TVB-N was found as a reliable parameter to measure chemical changes and determine quality of fish samples. This study shows that smoked bonito packed in aluminium foil can be stored at 4±1°C for 10 days.

Journal of Anatolian Environmental and Animal Sciences

This study represents new information on the nutritional value of soup prepared from cultured Rai... more This study represents new information on the nutritional value of soup prepared from cultured Rainbow trout (Oncorhyncus mykiss). The proximate contents of soup were represented by 87.56% moisture, 7.22% protein, 1.59% crude fat, 0.07% carbohydrate, 1.17% dietary fibre and 2.44% ash. The energy value was calculated as 48.0 kcal/100g. Amino acid values were in the range of 183.5-1128.5mg/100g while mineral contents were varied as 0.6µg/g-19.5mg/g. The value of polyunsaturated fatty acids (PUFA) was higher than saturated fatty acids (SFA). Total PUFA and eicosapentaenoic acid + docosahexaenoic acid (EPA+DHA) were observed as 37.2 and 7.2%, respectively. These values corresponded to the values of 673.3 and 123.2 mg/100g of the edible portion of the soup within the same respect. The results of this study demonstrated that a portion of trout soup would almost cover daily recommended n-3 PUFA intake, however, higher amounts are required for the necessary levels of EPA+DHA. The vitamin B12...

Journal of Aquatic Food Product Technology, 2021

ABSTRACT This study provides utilization of salmon fillet by-products as canned soup at plant sca... more ABSTRACT This study provides utilization of salmon fillet by-products as canned soup at plant scale conditions and evaluation of nutritional value and consumer acceptance. The final product tested proved to be microbiologically sterile and had high consumer acceptance. The canned salmon soup contained 87.11% moisture, 7.32% protein, 2.89% fat, and 0.08% ash. Fatty acids results demonstrated that a portion of the soup would well cover daily recommended n-3 poly-unsaturated fatty acid intake. The values for vitamins, minerals, and amino acids indicate a good contribution to its nutritional value. Therefore, it was concluded that salmon fillet waste has a high potential to become raw material for health-preserving soup.

AQUATIC SCIENCES AND ENGINEERING, 2018

The biochemical composition of fish differs according to seasons and habitat. This study aims to ... more The biochemical composition of fish differs according to seasons and habitat. This study aims to compare seasonal variations in the fatty acid composition of garfish (Belone euxini), Mediterranean horse mackerel (Trachurus mediterraneus) and red mullet (Mullus barbatus), commercially caught from different zones of Eastern Black Sea of Turkey. The results demonstrated significant seasonal variations in the levels of total saturated fatty acids (ΣSFA), monounsaturated fatty acids (ΣMUFA) and polyunsaturated fatty acids (ΣPUFA) in the fish (p<0.05). The highest percentage of omega-3 and ΣPUFA fatty acids were observed in autumn for red mullet and Mediterranean horse mackerel, while the highest values of these fatty acids were found in spring for garfish. The highest eicosapentaenoic acid + docosahexaenoic acid (EPA+DHA) levels were obtained for garfish and the lowest for red mullet. Significant seasonal variations were also observed among the three-fish species in values of fatty acids expressed as mg/100g in the edible portion (p<0.05). Considering, the highest levels of EPA+DHA, only 145 g of garfish is found enough to meet the weekly requirement of EPA+DHA for winter; although, consumption of approximately 431 g of edible muscle is required for red mullet to meet the same requirement. About 295 g edible muscle of Mediterranean horse mackerel was needed to meet the requisite amount of nutrients in summer. Therefore, this study implies that garfish has a better nutritional value for human consumption due to higher contents of EPA+DHA compared to other two species.

Turkish Journal of Fisheries and Aquatic Sciences, 2007

In this study three types of fried fish balls from whiting (Merlangius merlangus euxinus, Nordman... more In this study three types of fried fish balls from whiting (Merlangius merlangus euxinus, Nordmann, 1840) were assessed for sensory and chemical quality changes over a period of 15 days of refrigerated storage at 4ºC. The total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) and trimethylamine (TMA) values increased significantly (p<0.01), while sensory attributes decreased during storage. TVB-N and TBA results for products remained under the limit for edibility. However, the TMA values of fried fish balls made from both plain mince and surimi reached the upper acceptability limit on the 10 th day of storage. Sensory values showed that fish balls from plain mince had the shortest shelf life of 9 days, while the products originating from pre-cooked mince showed the longest shelf life, 11 days. Use of different types of mince in the fish balls had a significant effect on the quality of the products during the storage period (p<0.05).

Journal of Aquatic Food Product Technology, 2016

ABSTRACT Mariculturing of horse mackerel is not known in the world. Additionally, limited studies... more ABSTRACT Mariculturing of horse mackerel is not known in the world. Additionally, limited studies exist on quality changes of smoked horse mackerel at refrigerated temperatures. Therefore, in this study, between 1+ and 2-year-old wild and cultured horse mackerels were hot smoked and stored at refrigerated conditions. Chemical, microbiological, and sensory analyses were performed weekly to investigate quality changes and to determine the shelf stability of the products. The results of thiobarbituric acid, trimethylamine, and total bacteria counts were obtained within the acceptable levels. Although the counts of histamine-forming bacteria increased significantly (p < 0.05) during storage, histamine values were well below the permitted limits set by Food and Drug Administration and European Union (EU). Sensory results showed that both storage groups had 3 weeks of shelf life. Total volatile basic nitrogen values supported sensory results. Therefore, the results indicate that culturing of horse mackerel did not alter the quality during storage at 4 ± 1°C.

Ukrainian Food Journal, 2021

Introduction. The aim of this study is to estimate the nutritional value of fish soup from cultur... more Introduction. The aim of this study is to estimate the nutritional value of fish soup from cultured brook trout in terms of a healthy diet for human consumption. Materials and methods. Fish soup was prepared from 23.65% previously cooked trout mince and 18.76% vegetables, and cooked for 35 mins. The final product was analyzed for the proximate composition, fatty acids and, mineral contents as well as carotenoids and vitamins B1, B2 and B6. Inductively coupled plasma Mass Spectrometer (ICP-MS) was used for mineral content after decomposition of lyophilized samples. Fatty acids methyl esters were separated by gas chromatography by flame ionization detector (FID). High performance liquid chromatography (HPLC) was used for the estimation the contents of vitamins and carotenoids. Results and discussion. The proximate contents of soup were represented by 87.79% moisture, 8.18% protein, 2.89% crude fat, 1.17% dietary fibre, 0.62% ash and 0.03% carbohydrate. The energy value was calculated as 58.82 kcal/100g. The value of total polyunsaturated fatty acids (∑PUFA) was higher than the values of total monounsaturated (∑MUFA) and saturated fatty acids (∑SFA) and accounted as 43.89, 34.93 and 19.83%, respectively. The main PUFA corresponded to linoleic acid as 27.14% followed by docosahexaenoic acid (DHA) as 7.92%. Total eicosapentaenoic acid+docosahexaenoic acid (∑EPA+DHA) was observed as 9.21% which was accounted as 239.04 mg/100g soup. The results of this study demonstrated that a portion of trout soup (about 200g) would well cover daily recommended n-3 PUFA intake while slightly higher amount is required for daily EPA+DHA intake. Mineral contents were varied in the range of 1.77-31.52 mg/g (dwb), while the results obtained for vitamin B1, B2 and B6 and for carotenoids were comparable with the data given for different types of soups in literature. Conclusion. This study indicates that a nutritious fish soup can be produced from brook trout for human consumption suitable for a healthy diet.

Molecules, 2021

In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (I... more In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (IC-MS/MS) which has no derivatization step, high-performance liquid chromatography (HPLC) technique, as well as two quantitative and two semi-quantitative immunoassays. The results demonstrated that HPLC and quantitative immunoassay methods were well-correlated with IC-MS/MS in determining histamine in various types of fish products. The best correlation was observed with the HistaSure ELISA Fast Track kit (R2 = 0.9903). More than half of the values (68%) obtained by two methods were also statistically similar. The results of semi-quantitative test kits also supported histamine values estimated by quantitative methods, with some exceptions. The best results were found for HistaSure Lateral Flow in supporting the quantitative techniques. Therefore, these methods are found suitable for monitoring histamine in fish products in terms of food safety. Good correlations were also observed HPLC a...

Turkish Journal of Fisheries and Aquatic Sciences, 2009

Investigating the Quality Changes of Raw and Hot Smoked Garfish (Belone belone euxini, Günther, 1... more Investigating the Quality Changes of Raw and Hot Smoked Garfish (Belone belone euxini, Günther, 1866) at Ambient and Refrigerated Temperatures Materials and Methods Raw Material Garfish (Belone belone euxini, Günther, 1866) were purchased from fish market in Trabzon, Turkey in December 2005. Hundred and fifty fresh fish samples were packed in five polystyrene boxes equally with crushed ice and then transferred to the laboratory in forty minutes. The average weight of the whole fish was 158.44±14.55 g and average length was 39.72±5.71 cm. Methods Fish were gutted, washed and then separated into four groups. Each group was packed in aluminum foil since it was reported as providing excellent protection from evaporation, loss of aroma and contamination. Such packing system is known to be used in packaging of wide range of fish and fisheries products (Anonymous, 1992). Two of these groups were brined, and hot smoked, then one of them was stored under refrigerated condition (4°C) (SSR), the other was kept under ambient condition (17±3°C) (SSA). The other two groups were unsalted, non-smoked and used as control groups. One of them was stored under refrigerated conditions (USNSR) and the other was kept under ambient (USNSA).

Journal of Aquatic Food Product Technology, 2013

Proximate chemical composition and fatty acid (FA) profile of different parts and sexes of ray (R... more Proximate chemical composition and fatty acid (FA) profile of different parts and sexes of ray (Raja clavata) were compared. The proximate values of liver samples significantly differed from other body parts (p&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;0.05). Pectoral fin had the highest moisture, protein, and ash contents (78.6, 20.5, and 1.2%, respectively). The highest fat content (39.7%) was observed for liver samples. A significant variation

Journal of Applied Aquaculture, 2012

The proximate and fatty acid composition of cultured and wild silver pomfret (Pampus argenteus), ... more The proximate and fatty acid composition of cultured and wild silver pomfret (Pampus argenteus), grouper (Epinephelus coioides), blue fin sea bream (Sparidentex hasta), and yellow fin sea bream (Acanthopagrus latus) were evaluated. Wild sea breams had significantly higher muscle protein than cultured conspecifics, but no differences were observed among other species. Cultured silver pomfret and yellow fin sea bream had

Turkish Journal of Fisheries and Aquatic Sciences, 2010

Traditional fish products (TFPs) are usually produced by applying old preserving methods such as ... more Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also greatly varies amongst the countries as well as within the same country by using many different applications such as differences in additives, percentage of salt or vinegar and maturing temperatures. Moreover, modifications in these techniques are also known due to food safety issues and changes in customer preference of new generation. Although such processing/preserving methods have been known as old techniques for many years, they have still wide acceptance around the world because of their specific taste and aroma. Due to their specific characteristics for varying many types, they have both advantages and disadvantages relating to seafood health risks that makes them difficult to identify, establish effective preventive and/or monitoring procedures. In this paper, the most common seafood health hazards were evaluated under five main traditional fish processing methods. The preventive measures were discussed along with effective monitoring in Hazard Analysis Critical Control Points (HACCP) system application for specific products by reviewing current literature and regulations under this subject. Seafood safety hazards were evaluated under two sections as 'raw material receiving and storage stage before processing including other ingredients and packaging materials', and 'processing and storage stage'. Although it is easy to prevent certain health hazards at the receiving stage, some of them have to be monitored from harvesting along with processing until consumption. The most common seafood health hazards, which threathens TFPs, were mainly found as histamine, parasites, Listeria monocytogenes and Clostridium botulinum, and they were discussed under each process type. In the scope of this study, preventive measures and further studies related to major health hazards are suggested under each specific TFPs.

Foods, 2021

A new method was proposed for the determination of underivatized biogenic amines based on ion-exc... more A new method was proposed for the determination of underivatized biogenic amines based on ion-exchange chromatography coupled with mass spectrometry detection. The method was applied to the analysis of 10 biogenic amines in fresh and processed fish products. The amines were extracted from muscle tissue with water without any additional derivative step or sample clean-up. Separation of biogenic amines was done by the IonPac (4 × 50 mm) column, applying a gradient eluent by mixing formic acid (2 mol L−1) and Milli-Q water (formic acid concentration from 400 mM to 2 M). The results demonstrated a linear response in the range of 0.01 to 10 mg L−1. The detection limits for the fish products ranged from 20 ng/g up to around 400 ng/g for histamine and putrescine, respectively. Spermidine and spermine showed significantly higher detection limits. This current method can be used for the determination of biogenic amines in both fresh and processed fish products for regulatory purposes and mon...

Journal of Aquatic Food Product Technology, 2014

ABSTRACT Monthly variations of lipid and fatty acid contents in muscle, liver, and roes of Alosa ... more ABSTRACT Monthly variations of lipid and fatty acid contents in muscle, liver, and roes of Alosa immaculata from the Black Sea were investigated. Lipid contents of muscle were higher than the levels obtained for liver and roes at 15.8-21.2%. Significant variations occurred in fatty acid levels (p<0.05). Edible muscle and roe samples contained higher total polyunsaturated fatty acids (∑PUFA) in comparison with total saturated (∑SFA) and monounsaturated fatty acids (∑MUFA), while the majority of fatty acids were represented by ∑MUFA for liver samples. The highest ∑PUFA for edible muscles and roes were both obtained in March as 38.3 and 39.5%, respectively, while the highest ∑MUFA level was found for liver in February as 42.3%. The study showed that about 43-106g of edible shad muscle will be enough to cover the weekly requirement of EPA+DHA, while less than 12g of shad muscle should satisfy the daily n-3 PUFA intake. The results indicate that A. immaculata caught from the Turkish Black Sea is a good source of omega-3. This information can be used for commercialization of shad and also may aid further studies on physiology of shad species. Moreover, these results are useful to evaluate the utilization of by-products of this species for sustainable fisheries.

Proximate and fatty acid (FA) composition of different parts and sexes of ray (Raja clavata) were... more Proximate and fatty acid (FA) composition of different parts and sexes of ray (Raja clavata) were compared. Significant differences usually occurred (p<0.05) between liver samples and others body parts. The highest moisture, protein and ash contents were found for pectoral fin 78.56, 20.52 and 1.21%, respectively while fat content represented liver as 39.71%. Sexual differences were also found for both proximate and FA values. The levels of saturated (SFA) , monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) varied as 27.65-32.10%, 14.93-19.01% and 34.29-39.50% in total FAME, respectively. The highest PUFA and docosahexaenoic acid (DHA) values were observed in edible portion of liver for both sexes due to high contents of fat content despite the low values as % total FAME in comparison with other body parts. On the other hand, eicosapentaenoic acid (EPA) levels were found to be high in both calculated situation for liver samples. Significant variations among FA levels ...

The major toxins and pathogens in fish meal were investigated because of food industry, public an... more The major toxins and pathogens in fish meal were investigated because of food industry, public and animal health concerns. The effect of processing, the type of raw material used and storage conditions on the main toxin, histamine which causes gizzard erosion in poultry, and its formation in fish meal were investigated. The results showed that histamine and histamine-like amines in fish meal varied in levels between batches depending on the quality of raw material and type of fish used. The relationship between histamine and histamine-like amines levels was unclear. During laboratory processing of fish meal it was found that most histamine concentrated in the stickwater which had implications for the use of stickwater meal in feeds. Interestingly, histamine was detected in the stickwater meal of cod as well as mackerel. A decrease in histamine in mackerel meal and cod meal during processing was observed with respect to levels in raw material. The decrease maybe originated after the ...

Recently, albino rainbow trout rarely occurs in fish farms in Turkey. In this study, it was aimed... more Recently, albino rainbow trout rarely occurs in fish farms in Turkey. In this study, it was aimed to find the advantages and disadvantages of this species of trout over normal rainbow trout and brook trout in terms of chemical composition and consumer acceptance. For this purpose, protein, fat, moisture and dry matter contents of these species were determined. Furthermore, consumer acceptance were surveyed by selling the fish in cleaned and packed conditions using a questionnaire form placed under the packs. It was found out that brook trout had the highest consumer acceptance, albino rainbow trout were in the second place and normal pigmented trout had the lowest acceptance. Protein and fat contents of brook trout were also slightly higher than the others. There were no significant differences in chemical contents between albino and normal rainbow trout. Although, brook trout shows advantages over both types of rainbow trout in terms of consumer acceptance and chemical contents, it...