Guran H.S., Oksuztepe G., Coban O.E., Incili G.K. (2015): Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793). Czech J. Food Sci., 33: 37-44.The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria, coliform bacteria, Staphylococcus-Micrococcus spp. and yeasts and moulds in group R were lower than those of the other groups during storage (P < 0.05). During the storage period, total volatile basic nitrogen (TVB-N), thiobarbituric acid index (TBA-i), peroxide values, and free fatty acid content gradually increased in all groups, and significant differences were found between the groups (P < 0.05). The results of sensory evaluation showed that the shelf life of fish patties was 4 days for the control group, and 8, 10, and 14 days for the groups treated with thyme, clove and rosemary essential oil, respectively (P < 0.05). In conclusion, the addition of essential oils showed a positive effect on the product shelf-life; and in particular, rosemary essential oil produced a remarkable effect.

No abstract

No abstract

ELAZIĞ'DA SATILAN ÇÖKELEK VE KURUTLARIN MİNERAL MADDE VE AĞIR METAL DÜZEYLERİ ÖZET MINERAL SUBSTANCES AND HEAVY METAL LEVELS IN COKELEK AND KURUT SOLD IN ELAZIG PROVİNCE, TURKEY.ABSTRACT A total of 50 samples were obtained from retail outlets. Mineral substances and heavy metal levels of the samples were detected with ICP-OES. The average levels in the cokelek samples were determined as (mg/kg); calcium 327.76, phosphorus 67.46, magnesium 136.11, sodium 620.40, potassium 1142.24, copper 1.13, zinc 4.19, manganese 0.41, iron 5.70, chrome 0.06 and aluminum 3.05. As for the kurut samples were determined as (mg/kg); calcium 13968.52,phosphorus 1060.47, magnesium 432.42, sodium 9782.45, potassium 7012.45, copper 2.44, zinc 9.66, manganese 1.25, iron 6.57, chrome 0.09 and aluminum 1.07. Additionally, cobalt, nickel, arsenic, lead and cadmium levels in the cokelek and kurut samples were detected below the detection limit. In conclusion, the results indicated that calcium, phosphorus, sodium, potassium, copper, zinc and aluminum levels of the samples showed significant statistical differences (P˂0.001) due to diversity of the production techniques. Heavy metal levels ofthe samples were within the acceptable limits established in the Turkish Food Codex.

No abstract