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In this study, the effects of descaling and skin removal on chemical changes and sensory attributes of marinated sea bass filets (Dicentrarchus labrax) in sunflower oil stored at 4ºC were investigated. In terms of overall acceptability, although skinless sea bass fillets reached consumable limit values at the 70th day, scaly and descaled samples did not reach limits even at the end of the 90-day storage. During 90-day storage, (Total Volatile Basic Nitrogen) TVB-N and (Trimethylamine-nitrogen) TMA-N values of sea bass fillets were found to be below consumable limits. Thiobarbituric acid (TBA) value reached the consumable limit of 8 mg malonaldehyde/kg at the 56th day for skinned fillets and at the 70th day for descaled fillets. Scaly fillets did not reach the TBA limit during 90-day storage time. According to obtained results, scaly and descaling sea bass fillets were found to be more appropriate for marination in terms of brightness, juiciness, tenderness, acid and salt transition and hygiene. It was detected that descaling has some disadvantages on texture (acid and salt transition) and hygiene of fish. Comparing the scaly and descaled fillets, it was found that scales effect the brightness of brine solution and also cause undesirable colour changes as the scales stick to the fish skin.

Bu çalışmada Muğla Akyaka Kadın Azmağı'ından toplanan yeşil makroalg Enteromorpha intestinalis'in besinsel kompozisyonunun mevsimsel olarak belirlenmesi ve gıda amaçlı kullanımının tespiti amaçlanmıştır. Ortam koşulları ve ardından etüvde kurutma işleminden sonra, E. intestinalis çay, çorba ve baharat şeklinde hazırlanmış ardından duyusal değerlendirmeye alınmıştır. Besinsel kompozisyon analiz sonuçlarına göre; ancak E. intestinalis'in içerdiği daha yüksek miktarda protein, ilkbaharda kül ve C vitamini, sonbaharda çoklu doymamış yağ asitleri nedeniyle, kullanım alanına bağlı olarak 12 ay boyunca değerlendirilebileceği düşünülmektedir. Duyusal analiz bulgularına göre ise; elde edilen ürünler Türk damak tadına çok yakın olmasa da, ürünlerin farklı içeriklerle çeşitlendirilmesinin kabul edilebilirliklerini arttırdığı sonucuna varılmıştır.

In this study, quality properties and shelf life for gibel carp (Carassius gibelio, Bloch 1782) marinades during stored at 4±1 °C in different sauces was investigated. The marinating process was carried out in 2.5% vinegar, 10% salt and water for 72h at 4±1 °C. After the marination process, fish were removed from the solutions, transferred in to glass jar contain with different sauces (Group A: sunflower oil and tomato paste, Group B: sunflower oil with garlic, red pepper, thyme, basil and mint and the control group: sun flower oil). Sensory, chemical, colour and microbiological analyses were performed during the storage. According the chemical analysis results TVB-N and TBA values of all groups were increased during the storage, but during the stored period did not exceed acceptible limit values. The highest TVB-N and TBA values were group A. (P<0,05). At the end of 135 days of storage, sensory analysis results pointed out that the marinades of group B did not exceed acceptible limit values (P<0,05). The overall microbial load of the fresh samples decreased through out the storage period (P<0,05). By sensory data, shelf life of sauced gibel carp marinades were 120 days (control), 105 days (group A) and 135 days (group B).

In the present study, the lipid amount and fatty acid profile of different Sparidae species, including gilthead seabream, juvenile gilthead seabream, annular seabream, white seabream, common two-banded seabream were evaluated. Fish were seasonally collected from Köyce giz Lagoon (Mu gla, South Western Turkey) from June 2018 to June 2019 and after collection, the sex of each specimen was recorded. According to the results of the study, the highest lipid amount was found in female annular seabream individuals as 8.09 AE 0.78% in November and the lowest lipid amount was found in male juvenile gilthead seabream as 0.98 AE 0.12% in March. Palmitic acid and oleic acid were determined as the most abundant SFA and MUFA for all species, respectively. The highest value of DHA, which was the predominant PUFA was assessed as 15.33 AE 0.26% in female white seabream in November whereas the lowest value (3.83 AE 0.36%) was found in gilthead seabream in December. The n-6/n-3 ratio was determined between 0.27 AE 0.00 (for male common two-banded seabream in July)-1.20 AE 0.03 (for male gilthead seabream in December) and it followed within the range of healthy values for all species. As a conclusion, it was found that values of lipid and fatty acid profiles among the examined Sparidae species vary among the season of collection. The results of the study gave the seasonal nutritional values of four economically-important Sparidae species that being rich in healthy polyunsaturated fatty acids such as DHA, have beneficial in human nutrition. Keywords Fatty acids Á GLC (GC) (gas-liquid chromatography) Á Lipid analysis Á MUFA Á N-3 fatty acids Lipids (2021) 56: 391-404. Abbreviations MUFA monounsaturated fatty acids n omega PUFA polyunsaturated fatty acids SFA saturated fatty acids * Cansu Metin

In this study, application of gelatin-based film coating combined with essential oil obtained from orange (Citrus sinensis (L.) Osbeck) peel on the quality of deep-water pink shrimp (Parapenaeus longirostris Lucas 1846) was aimed. Gelatin film (GF) and gelatin film incorporated with orange peel essential oil (GF+EO) were used for film coating. Thickness and microstructure of the films, nutritional composition (protein, moisture, lipid, ash and free amino acid content), sensory and melanosis evaluation, chemical [Sulphur dioxide (SO 2), pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acid (FFA)], physical (color) and microbiological [total viable counts (TVC), total psychotropic bacteria (PB), total coliform bacteria (TCB) and Enterobacteriacea (EB) ] were carried out for 15 days. As a result, gelatin film coatings were effective on the quality and shelf life of shrimps than the control group. Gelatin films were more effective on melanosis than control and the essential oil protected the shrimp's quality more than the other groups. According to the sensorial and microbiological analysis results, control group samples (C) have 7 days' shelf life while gelatin group samples (GF) have 12 days, and gelatin film with orange peel essential oil coated group samples (GF+EO) have 15 days.