Article
Food Science & Technology
Revilija Mozuraityte, Inger Beate Standal, Janna Cropotova, Emilia Budzko, Turid Rustad
Summary: The study found that quality changes in Atlantic mackerel fillets during superchilled, chilled and frozen storage were minimal, with frozen samples maintaining acceptable quality throughout the storage period. Analysis using NMR showed clear grouping of low molecular weight compounds in samples based on treatment and storage time.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
R. P. Deepitha, K. A. Martin Xavier, Porayil Layana, Binaya Bhusan Nayak, Amjad Khansaheb Balange
Summary: The study found that seaweed extract rich in phenolic substances can reduce myoglobin oxidation in pangasius fillet, which is positively correlated with redness values. Among the different treatments, the 2% aqueous seaweed extract showed a reduction in total volatile basic nitrogen, rancidity, total bacterial count, and sensory quality parameters, effectively extending the spoilage and discoloration of the fillet for up to 20 days.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Roberta G. Barbosa, Marcos Trigo, Bin Zhang, Santiago P. Aubourg
Summary: This study aimed to evaluate the antioxidant properties of flour obtained from the red alga Gelidium sp. The results showed that the addition of alga flour increased the levels of lipid oxidation compounds and lipid hydrolysis, but decreased the formation of fluorescent compounds. These effects were dependent on the concentration of alga flour and heating time.
Article
Food Science & Technology
Aylin Taskaya, Burcu Ozturk-Kerimoglu, Meltem Serdaroglu
Summary: This study investigated the potential usage of plum extract (PE) as a natural antioxidant in minced sardine systems. The results showed that methanol-extracted PE exhibited the highest antioxidant activity and could be used at levels of 1%, 2%, or 3% in minced fish treatments. PE had minimal impact on the chemical composition, but did decrease the pH values. Additionally, PE effectively inhibited oxidation during frozen storage by reducing free fatty acids, peroxide, and malondialdehyde concentrations.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2023)
Editorial Material
Biochemistry & Molecular Biology
Vielka Salazar, Ana Silva
Summary: This article introduces a study on how the brain decodes sensory features from social signals, using electric fish as a model. It highlights the role of mixed selectivity coding and corollary discharges at the thalamic level in guiding decision-making in social behavior.
Review
Food Science & Technology
Hui Jia, Koushik Roy, Jinfeng Pan, Jan Mraz
Summary: This article reviews the effects of different freezing methods on the quality of fish and seafood, as well as the factors involved in freezing and frozen storage. The combination of freezing methods with additives or preprocessing approaches can improve the effectiveness of freezing and frozen storage. Further research and optimization of technologies are needed to ensure the delivery of safe and high-quality fish products in the future.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Yi-Zhen Huang, Yu Liu, Zheng Jin, Qiaofen Cheng, Michael Qian, Bei-Wei Zhu, Xiu-Ping Dong
Summary: The quality of mackerel is influenced by various factors and is mainly measured by sensory evaluation methods. Different techniques have been used, each with its own strengths and weaknesses. Developing a practical and scientific sensory evaluation of mackerel is essential to meet the industry's quality evaluation demand.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Fisheries
Gangfu Chen, Jing Xu, Min Wu, Huatao Li, Qihui Yang, Lin Feng
Summary: This study found that extracts of Ginkgo biloba leaves (EGbs), especially ethyl acetate extract (EAE), exhibited strong antioxidant activity and protective effects against lipid oxidation. Addition of EAE to fish feeds can effectively inhibit lipid oxidation and improve fish growth performance by enhancing digestive enzyme activity and antioxidant capacity. Moreover, dietary EAE also decreased lipid oxidation in fish meat and inhibited the induction effect of hemoglobin in erythrocytes. These findings suggest that EGb can serve as a potential natural antioxidant for fish and fish feed.
Article
Food Science & Technology
Phatthranit Klinmalai, Suwalee Fong-in, Suphat Phongthai, Warinporn Klunklin
Summary: This study investigated the effects of sorbitol and citric acid on the physicochemical properties of frozen gourami fish fillets. Results showed that sorbitol helped retain moisture, reduce drip loss and cooking loss, and increase cooking yield, while citric acid effectively delayed TBARS formation during storage but led to lower texture and color quality in the fillets.
Article
Food Science & Technology
Fangfang Wang, Rongrong Liang, Yimin Zhang, Shujuan Gao, Lixian Zhu, Lebao Niu, Xin Luo, Yanwei Mao, David L. Hopkins
Summary: Frozen beef rolls are best stored at -18 degrees Celsius for better color and quality preservation, with color, myoglobin state, and pH decreasing while lipid oxidation and metmyoglobin content increasing with storage time. Despite these changes, all treatments met Chinese standards for TVB-N during a 180-day storage period.
Article
Chemistry, Applied
Antonia Dayane Jenyffer de Farias Marques, Jerffeson de Lima Tavares, Leila Moreira de Carvalho, Thaianaly Leite Abreu, Deyse Alves Pereira, Miriane Moreira Fernandes Santos, Marta Suely Madruga, Lorena Lucena de Medeiros, Taliana Kenia Alencar Bezerra
Summary: The addition of organic coffee husk extract to chicken burgers effectively inhibits lipid oxidation without significant impact on protein oxidation. This additive is considered a potential natural additive that helps reduce agro-industrial by-products generated by the coffee industry.
Article
Food Science & Technology
Suthasinee Yarnpakdee, Theeraphol Senphan, Sutee Wangtueai, Chalalai Jaisan, Sitthipong Nalinanon
Summary: The study investigated the impact of prior chlorophyll removal (PCR) and various drying methods on the characteristics and antioxidant activities of ethanolic extracts from Cladophora glomerata. Results showed that dechlorophyllization before extraction led to decreased yields, total phenolic content, and total chlorophyll content, while freeze-dried extracts with PCR exhibited higher antioxidant efficiencies. Liquid chromatography/mass spectrometry analysis identified quercetin-3-O-glucoside as the most abundant phenolic compound in the freeze-dried extracts with PCR, highlighting the potential of this combination for maximizing antioxidant activity.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Roni A. Neff, David C. Love, Katie Overbey, Erin Biehl, Jonathan Deutsch, Irena Gorski-Steiner, Pete Pearson, Toriana Vigil, Catherine Turvey, Jillian P. Fry
Summary: This study focused on seafood waste specifically, proposing interventions aimed at reducing consumer seafood waste. The findings indicated openness to a direct-from-frozen intervention among many consumers and retailers, but identified potential adoption barriers that need to be addressed.
Article
Biochemistry & Molecular Biology
Simona Rinaldi, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto, Carmela Tripaldi
Summary: The study evaluated the effect of using frozen curd on the oxidative stability of buffalo Mozzarella cheese, finding that higher frozen curd content in the cheese led to lower antioxidant activity and oxidative stability. The results suggest the need for new strategies to decrease oxidative damage in cheeses produced with factors reducing oxidative stability.
Article
Chemistry, Applied
Noman Walayat, Wei Tang, Xinping Wang, Minghua Yi, Li Guo, Yuting Ding, Jianhua Liu
Summary: This research compared the antioxidant effects of konjac oligosaccharides (KOG) and conventional cryoprotectant (4% sucrose + 4% sorbitol) mixture on silver carp proteins during fluctuated frozen storage. It was found that KOG (3%) showed stronger interactions with protein molecules, leading to reduced surface hydrophobicity, decline in SH groups and Ca2+-ATPase, and enhanced gel strength of surimi. These findings suggest that KOG (3%) has potential as a substitute for conventional cryoprotectant in seafood frozen preservation, providing commercial benefits.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Nalan Gokoglu, Pinar Yerlikaya, Ilknur Ucak, Hanife Aydan Yatmaz
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2017)
Article
Food Science & Technology
Nalan Gokoglu, Osman Kadir Topuz, Mehmet Gokoglu, Fahrettin Gokhun Tokay
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2017)
Article
Food Science & Technology
Nalan Gokoglu, Osman Kadir Topuz, Pinar Yerlikaya, Hanife Aydan Yatmaz, Ilknur Ucak
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2018)
Article
Food Science & Technology
Osman Kadir Topuz, Tugce Aygun, Gizem Nazli Ural
Article
Food Science & Technology
Osman Kadir Topuz, Hanife Aydan Yatmaz, Ali Can Alp, Adem Kaya, Pinar Yerlikaya
Summary: The study investigated the effects of different drying methods and coating materials on the formation of biogenic amines in fish roe, with gelatin coated samples showing high amino acid content. The main biogenic amines were putrescine, spermine and spermidine, and freeze-drying was successful in suppressing their formation. Alginate and gelatin were effective in inhibiting microbial growth.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
U. Konak, H. A. Yatmaz, S. Nilufer, T. Erkaymaz, M. Certel
Summary: A multiresidue method for determination of mycotoxins and antibiotics in animal feeds has been developed and validated, showing good reliability and accuracy in detecting various contaminants.
Article
Chemistry, Applied
Osman Kadir Topuz, Tugce Aygun, Ali Can Alp, Hanife Aydan Yatmaz, Mehmet Torun, Pinar Yerlikaya
Summary: This study compared the emulsifying properties of lecithins from different sources and found that aquatic origin lecithins (RL and WL) have higher phospholipid contents, which can form more stable emulsions than terrestrial origin lecithins (HL and SL).
Article
Food Science & Technology
Pinar Yerlikaya, Ali Can Alp, Fahrettin Gokhun Tokay, Tugce Aygun, Adem Kaya, Osman Kadir Topuz, Hanife Aydan Yatmaz
Summary: The consumption of marine-derived fish rich in PUFA and vitamins is important for a healthy life. In the north-eastern Mediterranean, salmon has a lower PUFA content compared to anchovy and mackerel, which have higher levels of EPA and DHA. Sea bream has the highest PUFA content, while anchovy has the highest n-3/n-6 ratio. The highest alpha-tocopherol content is found in salmon, while cholecalciferol is not detected in any of the samples.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Selime Benemir Erkan Unsal, Hilal Nur Gurler Tufan, Muge Canatar, Hanife Aydan Yatmaz, Irfan Turhan, Ercan Yatmaz
Summary: This research investigates the use of 3D printing technology to produce unique immobilization materials for enhancing cell viability and productivity in fermentation processes. Through comparing different 3D designs, the best type of 3D spheres for cell immobilization was determined. Shake flask experiments and laboratory-scale bioreactor experiments confirmed that using the optimal 3D sphere structure resulted in the highest ethanol fermentation performance. The results demonstrate that 3D-printed materials can be used as immobilization agents for microorganisms by selecting the proper geometry, size, and printing technology.
PROCESS BIOCHEMISTRY
(2023)
Article
Fisheries
Osman Kadir Topuz, Nalan Gokoglu, Kirsi Jouppila, Satu Kirjoranta
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2017)
Article
Agriculture, Dairy & Animal Science
Osman Kadir Topuz, Pinar Yerlikaya, H. Aydan Yatmaz, Adem Kaya, Ali Can Alp
SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE
(2017)
Article
Agriculture, Dairy & Animal Science
Osman Kadir Topuz, Pinar Yerlikaya, H. Aydan Yatmaz, Adem Kaya, Ali Can Alp, Murat Kilic
SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE
(2017)
