Browsing by Author "Balaban, Murat O."

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Color Assessment by Different Techniques of Gilthead Seabream (Sparus Aurata) During Cold Storage
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019) Sengor, Gulgun F. Unal; Balaban, Murat O.; Topaloglu, Bulent; Ayvaz, Zayde; Ceylan, Zafer; Dogruyol, Hande
Overall objective of the study was assessment for freshness parameters of gilthead seabream (Sparus aurata). The freshness was determined by two conventional method (i.e. Minolta color measurement method) was compared with a novel machine vision technology (i.e image color analysis method). The quality characteristics related to the freshness of the fresh fish are traditionally based on the color measurements of the whole fish by using Minolta color measurement method. This study aimed to compare the use of the image analysis method to see whether the freshness of seafood can be measured more accurately. Our analysis proved more exact and reliable results in the freshness evaluation of the Sparus aurata based on the color changes in the eyes, gill and skin of the fish. This study revealed that image analysis can be successfully used for the assessment of fish freshness by measuring the color parameters of images captured from skin, gill and eye of the fish during cold storage. It is easy and practical to use image color analysis method in the quality control evaluation of fish freshness measurement. This analysis method can be suitable for use in continuous process at the seafood processing factories (e.g. before packaging to sort out fresh vs old fish automatically).
The Effect of Mincing Method on the Quality of Refrigerated Whiting Burgers
(Wiley, 2009) Koese, Sevim; Balaban, Murat O.; Boran, Muhammet; Boran, Goekhan
P>Different mincing methods in the preparation of refrigerated whiting burgers had a significant effect on the products' quality during storage (P < 0.05). The burgers containing pre-cooked mince products (PCMP) had the lowest microbial load with longest sensory shelf life (10 days). Oven drying of dry ingredients with subsequent hygienic practices markedly decreased microbial load in final products, from 5.30 to < 1.47 log CFU g(-1) for PCMP, 5.80-2.45 log CFU g(-1) for washed mince products (WMP), 5.65-2.14 log CFU g(-1) for unwashed mince products. The lowest trimethylamine and total volatile basic nitrogen (TVB-N) were observed with WMP reaching 14.7 and 42.03 mg per 100 g, respectively, at the end of storage. The differences in average surface colours of samples with different preparations and different additives were significant after mincing, but decreased after addition of ingredients, and after cooking. This study indicates the possibility of using pre-cooking as a method for formulated fish mince-based products as it had the highest consumer acceptance as well as longer sensory shelf life despite its higher values of trimethylamine and TVB-N compared with WMP.