Browsing by Author "Sengor, Gulgun F. Unal"

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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).
Determination of Quality Parameters of Gilthead Sea Bream (Sparus Aurata) Fillets Coated With Electrospun Nanofibers
(Wiley, 2018) Ceylan, Zafer; Sengor, Gulgun F. Unal; Basahel, Abdulrahman; Yilmaz, Mustafa Tahsin
Practical applications The changes in texture, color, and odor parameters of the samples (C: uncoated samples, CN: the group coated with chitosan-based nanofibers, TLCN: the samples coated with thymol-loaded chitosan-based electrospun nanofibers) were tested. The changes in color of the groups were defined by using L* (lightness), a* (red/green), and b* (blue/yellow) parameters for pH values of C, CN, and TLCN. In terms of microbial spoilage, psychrophilic bacteria counts (TPBc) of the samples were revealed during storage period. The results of microbiological, sensory, and psychochemical analysis demonstrated that CN and TLCN were both effective against rapid deterioration, exhibiting up to 100% limitation of deterioration; furthermore, TLCN was more effective than that of CN samples. The study results suggested that coating of gilthead sea bream fillets with CN and TLCN would be a promising approach to delay the rapid deterioration in sensory properties (odor, texture, and color) and the delay bacteria growth. Also, the rapid changes in the physicochemical quality parameters (pH, L*, a*, and b*) of fish fillets were controlled by using electrospun nanofiber coating technique. Coating of the fish fillets with chitosan-based nanofibers delayed the deterioration. Thymol-loaded chitosan-based nanofibers were more effective to delay the deterioration. Applied tests revealed almost 100% difference between groups.
Determination of the Quality Changes of Whole Cuttlefish (Sepia Officinalis, L., 1758) Stored at 2 °c
(Ege Univ, 2018) Sengor, Gulgun F. Unal; Ceylan, Zafer; Dogruyol, Hande
The objective of this study was to determine sensorial, microbiological and physicochemical quality of whole cuttlefish (Sepia officinalis) during the stored without ice in refrigerator temperature. Sensory (quality index method [QIM]), physicochemical (pH, moisture, color measurement, trimethylamine nitrogen [TMA-N], total volatile bases nitrogen [TVB-N] values and ammonia value [NH3]) and microbiological analysis [total psychrotrophic bacteria and mesophilic aerobic bacteria] were determined during storage period. The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2 degrees C "acceptable quality". Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2 degrees C.
Gutting Process in Horse Mackerel: Relationship Between Quality, Food Safety, Public Health
(Ege Univ, Fac Fisheries, 2020) Sengor, Gulgun F. Unal; Ceylan, Zafer; Yardimci, Remziye Eda; Ozturan, Samime
The preservation of the freshness of seafood until the consumption following the catching is possible by storing in cold storage conditions in compliance with hygiene rules. Fish products purchased for consumption at homes and in the restaurants should be stored under cold storage conditions after being gutted in order to avoid loss of quality if they will not be consumed immediately. In this study, the effect of the gutting process applied to the horse mackerel fish samples on the quality of the fish stored at +4 degrees C was revealed. TMAB load in the ungutted fish samples (TB) was found to be lower 21% as compared to the gutted samples (BB). Chemical deterioration (in TVBN and TBARS) between the two groups was found to be statistically significant (p<0,05). In addition to this, the sensory quality difference was detected in both fish groups in parallel with the changes in eye fluid refractive indexes. This study has revealed that the gutting process that may be applied at home or in the restaurants, will delay the sensory, chemical deterioration and microbiological spoilage in the fish samples. Therefore, this food application will have made a significant contribution to the protection of food safety and public health in the mentioned places.
Nanoencapsulation of Liquid Smoke/Thymol Combination in Chitosan Nanofibers To Delay Microbiological Spoilage of Sea Bass (Dicentrarchus Labrax) Fillets
(Elsevier Sci Ltd, 2018) Ceylan, Zafer; Sengor, Gulgun F. Unal; Yilmaz, Mustafa Tahsin
In this work, a combination of liquid smoke and thymol was encapsulated in chitosan nanofibers and the electrospun nanofibers were used to coat sea bass (Dicentrarchus labrax) fillets in order to delay growth of total mesophilic aerobic bacteria, psychrophilic bacteria and yeast and mold during storage period. The nanofibers were also characterized in terms of their zeta potential and fiber diameter values, microstructure and thermal decomposition. The dispersion stability (zeta potential) values were determined to range between 27.6 and 33.3 mV while fiber diameters were observed to differ from 72 to 132 nm. The electrospun nanofibers were in smooth, beadles, ultrafine, cylindrical and biopolymeric structure. The average weight loss in nanofibers were detected to be 85%. Microbiological stability tests demonstrated that the combination encapsulated in nanofibers was effective against growth of the tested microorganisms, exhibiting almost 60% limitation of growth in terms of total mesophilic bacteria. The coating of the fish fillets with the nanofibers encapsulated with the smoke/thymol combination would be a promising approach to delay microbial growth in fish fillets at cold storage conditions (6 +/- 1 degrees C). (C) 2017 Elsevier Ltd. All rights reserved.
The Visual Characteristics and Quality of Cultured Gilthead Seabream (Sparus Aurata) in Earthen Ponds and Net Cages in Turkey
(Ege Univ, Fac Fisheries, 2021) Sengor, Gulgun F. Unal; Ceylan, Zafer; Gurun, Sevan; Kalkan, Samet; Hulyar, Onnocan
The objective of this study is to investigate the quality differences and visual characteristics between cultured gilthead sea bream obtained from earthen ponds and net cage habitats. No significant differences from obtained in two different habitats are determined cultured gilthead sea bream in terms of chemical and microbiological quality. It has been determined that it is a safe food for consumption since it does not contain pathogenic microorganisms such as Escherichia coli and Salmonella spp. that negatively affect food safety. Visual quality differences are distinguished like the skin color, reddish color on the operculum cover, the head shape and the tail transparency from each other. Having unique sensorial characteristics fishes from two different habitats do offer valuable nutrient sources for consumers. Thanks to the controlled aquaculture conditions, safe production of cultured gilthead sea bream is carried out according to food safety in Turkey. Therefore owing to their delicious food source of cultured gilthead sea bream it is preferred for consumption in Turkey and all ower the world.