No abstract

No abstract

No abstract

No abstract

Fish protein hydrolysates (FPH), which comprise a combination of small protein or peptide and free amino acids, may be suitable for use in a variety of applications. For this purpose, the hydrolysis process was carried out for the by-products of trout, whiting, and anchovy with alkaline protease, protamex, and flavourzyme, and the quality of the protein hydrolysate generated under optimized conditions was determined by proximate compositions, amino acid contents, heavy metal, and trace element levels and peptide molecular weight sizes. The time, temperature, and enzyme proportions were determined according to the hydrolysis degree (DH%) under optimum conditions identified by response surface methodology (RSM). The crude protein, lipid, and ash contents of trout, whiting, and anchovy by-products hydrolysates ranged from 77.03% to 88.54%, 3.28% to 6.12%, and 8.18% to 16.8% for dry matter, respectively.Considering the total amino acid contents, the highest number of amino acids was aspartic and glutamic acid in all fish and enzyme groups. In terms of essential amino acids, the highest concentrations of cystine, histidine, lysine, and methionine were found in anchovy by-product hydrolysates produced using the flavourzyme. Using FAO/WHO reference protein as a base, lysine was found to have the highest chemical score for trout by-products hydrolysates using protamex (85.14%), whiting byproducts hydrolysates using alkaline protease (83.66%), and anchovies by-products hydrolysates using flavourzyme (88.45%). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that the electrophoresis pattern of the hydrolysates of trout, whiting, and anchovy by-products optimized with the RSM using alkaline protease, protamex, and flavourzyme enzymes showed variations depending on the enzyme type and fish by-products.

Non-enveloped human pathogenic viruses, highly stable in the environment, can be transmitted by different routes, such as contaminated food and water. The waterborne transmission of non-enveloped viruses to humans causes illnesses when individuals are exposed to contaminated water resources such as agricultural water, drainage, outdoor water, field or subsurface water and even drinking water. In addition to waterborne transmission, viral foodborne transmission may consist because of contagious seafood, through infected food handlers due to inadequate hygienic activities, aerosol containing viruses produced by infected people. Most hazardous non enveloped enteric viruses assocated with water and seafood cause a significant and emerging food safety and public health problem and threat. In this review, norovirus (NoVs), hepatitis E virus (HEV) and hepatitis A (HAV), human adenovirus, rotavirus A and sapovirus are evaluated as seafood associated human pathogenic non-envoleped viruses.

Balık atığı, Protein hidrolizat, Enzimatik hidroliz.Öz: Balık atıkları besinsel açıdan değerli, fonksiyonel özelliklere sahip ve kolay sindirilebilir, ekonomik değeri yüksek proteinli ürünlere dönüştürülebilirler. Balık işleme atıklarından kullanılabilir gıda ve biyoaktif bileşiklerin dönüşümü ile ilgili çalışmalara ve ticari üretime ağırlık verilmiştir. Balık protein hidrolizatları (BPH) ticari ürün olarak fonksiyonel gıda, hayvansal yem, organik gübre ve evcil hayvan gıdası olarak kullanıldığı gibi BPH' larının içerdikleri nutrasötik özellikteki biyoaktif peptitler ile antihipertensif, antitrombotik, antikanser, immunomodulatör ve antioksidan aktivitesi gösterdikleri için tıp ve farmakolji alanında da değerlendirilmektedir. Hidrolizatlarının besleyici özelliklerinin, diğer protein hidrolizatlarından daha dengeli ve üstün olduğunu göstermektedir. Protein hidrolizatı üretmek için kimyasal ve enzimatik olmak üzere iki farklı yöntem kullanılmaktadır. Son zamanlarda; daha düşük sıcaklık, basınç ve 5-8 arası bir pH aralığı kullanıldığı için enzimatik yöntemle hidrolizat üretimini daha cazip hale getirmiştir. Hidrolizasyonun en etkili göstergesi hidroliz derecesi (HD(%)) olarak kullanılmıştır. Yapılan çalışmalardan elde edilen bulgulara göre, protein geri kazanımı için parçalanmış peptit bağlarının daha yüksek olması, HD(%)' nin yükselmesine neden olmaktadır. Küçük molekül ağırlığına sahip proteinlerin suda daha fazla çözünürlüğü, hidrolizatın protein geri kazanımını artırarak, fonksiyonel özelliklerini daha kullanılabilir hale getirmektedir. Araştırmalarda elde edilen farklı değerlerin balık türlerine, atık kompozisyonuna, enzim türüne, hidroliz yöntemine (sıcaklık, süre ve enzim oranı) göre değişebileceği görülmektedir. Bu araştırmada balık işleme atıklarından enzimatik hidroliz yöntemi kullanılarak balık protein hidrolizatı üretimi konusu derlenmiştir.

Human pathogenic viruses in seafood are a significant and emerging problem for public health, food safety, and socio-economic implications worldwide. They may exist in any form of untreated water due to pollution induced by fecal content of human or animal origin, directly infected through interaction with body secretions and fluids containing contagious viral particles, or indirectly by aerosols or other polluted fomites. Thus, human pathogenic viruses can cause infection anytime by transmitting them from water and food environments to seafood and its products. Nowadays, people go through an unprecedented, huge challenge and global health disaster around the world because of the severe acute respiratory syndromecoronavirus-2 (SARS-CoV-2) outbreak. Non-enveloped viruses are commonly known to have more stable and can survive much longer than viruses with an envelope tag. However, some studies show that some enveloped viruses such as avian influenza can be accumulated by seafood and can survive at low temperature for a long time. Low temperature preservation of seafood during processing, storage, transfer, distribution and display in retail stores are common methods to prevent the loss of quality and survival of the SARS-CoV-2 may be enough time to have all transmission routes at these low temperatures like other viruses. However, there have been no cases of COVID-19 infection identified through either water-borne or food-borne transmission since the beginning of the pandemic (almost a year). It seems that the main way of virus transmission is mostly person to person through respiratory droplets. So, it is thought to be that the risk of getting COVID-19 from seafood is very low and it can safely consume with proper cooking and hygiene protocol.