The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were affected after pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P <0.05) increased with increasing temperature. No significant difference was found in terms of chemical parameters (TVB-N, TMA-N, TBARs) in both degrees of pasteurization. Based on microbiological analysis results, a significant (P <0.05) decrease was observed in the microbial load due to the increase in the pasteurization temperature. According to the results of sensory analysis, and color measurement no significant difference (P ˃0.05) was detected in pasteurization applications at 50°C and 70°C. As a result, it has been observed that the pasteurization application at 70°C generally makes a difference in all the parameters examined.

Seasonal differences in the lipid contents and fatty acid composition of European Eels (Anguilla anguilla, Linnaeus 1758) caught from the Orontes River (Hatay, Turkey) were determined. High lipid levels, as well as ω-3 and ω-6 fatty acids, are important factors in product quality. High-content lipid values of European eels from the Orontes River differed between seasons (p<0.05). The fatty acid compositions of eels ranged from 5.91-8.03 g/100 g in saturated fatty acids (SFA), 10.59-14.08 g/100 g in monounsaturated fatty acids (MUFAs), and 2.19-3.52 g/100 g in polyunsaturated fatty acids (PUFAs). Those present in the highest proportions were palmitic acid (C16:

This study attempts to delineate the nutritional value and potential problem of toxic metal contamination in Sardinella maderensis (Lowe,1838) originating from Mauritanian fishery destined for regional common human consumption. Samples caught in Mauritania were delivered to Turkey by ship in 22 days in cold storage. Amino acids, fatty acids and toxic metal analyses of the samples were carried out by using a HPLC (High Performance Liquid Chromatograph), GC (Gas Chromatography) and a ICP‐MS (Inductively Coupled Plasma‐Mass Spectrometry), respectively. Overall, the range of total Saturated Fatty Acids (SFAs), Monounsaturated Fatty Acids (MUFAs) and Polyunsaturated Fatty Acids (PUFAs) were found to be 34.35%, 28.13% and 34.50%, respectively. In terms of Eicosapentaenoic acid (EPA)+Docosahexaenoic acid (DHA) levels were found to be in total 24.34%. Amino acids content such as glutamic acid, histidine, leucine and lysine were 1735.5, 1,409, 1,580 and 1,710.5 mg/100 g tissue, respectively. Toxic metal levels of Hg, Cd, As, Cr, Mn, Co were determined to reach values between 0.03–4.19 mg/kg. Athough the study is limited, it seems that results on the composition of fatty acids and amino acid, indicate the high nutritional value, well suited for human consumption in particular in terms of omega 3 and essential amino acids.

Plastic waste has accumulated in the aquatic ecosystem as a result of the increasing use of plastic in recent years and their wrong recycling policies. Plastic pollution has become a global problem with its effects on aquatic organisms. Plastics that break down into microplastics (MPs) and nanoplastics (NPs) due to different physical, chemical and biological factors in the environment enter the food chain and directly threaten human health. As a result of widespread plastic pollution, microplastics and nanoplastics are ingested by many different species, from zooplankton, fish, shellfish to marine mammals. Microplastics that enter into marine organisms can move within living tissue and move between tissue and organ. However, some stages in seafood processing technologies can also be a source of microplastic contamination. Physical, chemical and biological toxicity effects caused by microplastics are not fully known yet. In future studies, it is important to examine and determine the source and transmission routes of microplastics in seafood for consumer health. In this review, the risks of microplastics entering the food chain from aquatic ecosystems in seafood products in terms of food safety are discussed, and analytical methods for the identification and extraction of micro-plastics in this research area are examined.

No abstract

We determined the number of coliform bacteria, Escherichia coli, yeast, and molds that may occur in the system, and the quality of lettuce grown in aquaponics for consumers from sensory, colour, and texture points of view. The amount of yeast and mold in the plant growing medium (hydroton) and water was 4.67 log CFU/cm2 and 2.25 log CFU/mL at the end of the six-week experiment, respectively. The number of coliform bacteria and E. coli in the growing medium and in the system water was found to be 2.57 log CFU/cm2 and 3.46 log CFU/mL for coliform, 0.75 log CFU/cm2 0.31 log CFU/mL for E. coli, respectively. Organisms that pose a risk to food safety, accumulate in the culture media. After the harvest, lettuce cultured in the aquaponic system (AP) was compared with the lettuce cultured in soil (SC). According to the results, AP lettuce was found to have darker colors (Lightness: 56.4 AP, 49.09 SC, p<0.05), harder (Hardness: 209.3 AP, 153.7 SC, p<0.05), and slightly appetizing (Sensory analysis overall liking: 8.4 AP, 7.7 SC) than SC. In conclution, aquaponic systems are much more preferable in terms of sensory quality and consumer preferences than soil-based production systems.

Summary The muscle tissues of a total 154 sampled eels from the Asi (Orontes) River were analyzed between January and December 2018 to determine the content of heavy metals (Hg, Pb, Cd and As). Determination of heavy metals in muscle tissue was carried out with an Inductively Coupled Plasma Mass Spectrometer (ICP‐MS). To express the risk level for human consumption of heavy metal contaminated eels we used common concepts and criteria such as Hazard Index (HI), Target Hazard Quotient (THQ) and Total THQ (TTHQ). From the human health point of view, the indices HI, THQ, TTHQ values of Hg, Cd, Pb and As indicate no risks for the consumers at assumed intake levels per unit time.