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The venerid clam Chamelea gallina is a popular and economic foodstuff around the Mediterranean countries especially in Italy, Spain, and France. The aim of this study is to evaluate the nutritional quality of striped venus of Southern Marmara. Samples were harvested seasonally at five stations and analyzed to determine meat yield, proximate, and elemental composition. According to the results, meat yield ranged from 20.24% to 29.94%. Means of water, protein, lipid, and ash content were 67%, 10.12%, 2.57%, and 1.66%, respectively. The mean concentrations (mg/kg wet weight) of elements in tissues are as follows: B: 2.37-4.24; Cr: 0-0.76; Co: 0-0.43; Cu: 0.71-5.30; Mn: 0.30-5.94; Zn: 13.08-77.76; Ni: 0-1.22; Fe: 2.46-114.22; Al: 1.23-75.49; Pb: 0.18-3.24; Ba: 0.66-15.97; Cd: 0.04-0.69. Among the reported metal levels, only Pb and Zn in two stations exceeded the maximum critical concentrations enforced by Turkish legislation and European Commission. Therefore, we report that striped venus from Southern Marmara Sea, in general, are safe for human consumption; nonetheless, Pb and Zn levels should be closely monitored in the future.

Fish croquettes were produced with sardine meat and effects of deep-frying on chemical composition of the products were determined in this study. The crude fat and ash increased in the sardine croquettes while water and crude protein decreased with frying process (P<0.05). Amino acid analyses showed that amount of glutamic acid, lysine and leucine were the highest ones respectively. The amount of leucine, isoleucine, lysine, phenylalanine and threonine decreased while the amount of the methionine remained in the same level statistically after deep-frying. The essential amino acids for human expect tryptophan were specified in sardine meat and croquettes. Total of saturated fatty acids in sardine meat decreased associated with increasing of unsaturated fatty acids during the croquette production and deep-frying process. Polyunsaturated fatty acids such as docosahexaenoic acid, eicosapentaenoic acid and linoleic acid were detected in all groups. Considering the elemental composition of the final product after deep-frying, this research study indicates that deep-frying does not effect a number of trace elements. Also, toxic elements for human health were not detected in any products.

Seaweeds or marine algae are rich in terms of minerals. They are used as food source due to the quality of their biological content in many countries. In this study, the elemental composition of green seaweed (Ulva rigida) was determined seasonally. Sampling was carried out seasonally from Turkey's Çanakkale strait and the collected algae were analyzed both wet and dried according to the Nordic Committee on Food Analysis (method 186). According to the results; calcium, potassium, magnesium, sodium were found as macro elements and boron, barium, chromium, copper, iron, manganese, zinc as micro elements and determined within the legal limits stated by food codex. However, neither cobalt nor nickel as trace metals were detected in all groups. Moreover, lead and cadmium (which are considered hazardous) were also not detected. While Mg was found to be the highest macro element in all seasons in wet algae, the highest macro mineral varied in dried algae is Ca in spring, K in summer and Mg in both autumn and winter. Fe was found to be the highest micro mineral followed by B, Zn, Mn and Cu both by season and by dried or wet ones (P<0.05).

This study evaluated the sensorial characteristics of fish croquettes produced from different seafood such as deep-water rose shrimp (Parapenaeus longirostris), sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss). First, a sensorial appreciation test and a quantitative descriptive analysis (QDA) were conducted by 12 expert panelists. Then, a consumer appreciation test was carried out with 100 consumers aged between 20 and 55 years. The appreciation tests showed that all the croquettes were appreciated by both the panelists and the consumers. The shrimp croquette was found to be the overall favorite in terms of flavor, odor, and general appreciation parameters among the groups. The QDA results revealed that the shrimp and sardine croquettes maintained their characteristic flavor and odor, whereas those of the rainbow trout croquettes were preserved less compared with other croquettes. These results indicate that sardine croquettes can be recommended to consumers who enjoy consuming seafood with a strong fish aroma. Trout and shrimp croquettes can be recommended to some consumers who wish to consume seafood but do not necessarily like the taste of fish or shellfish.

Balık etindeki amino asitler başta glutamik asit 2.435 g/100 g olmak üzere; aspartik asit 1.736 g/100 g, lizin 1.629 g/100 g ve lösin 1.408 g/100 g en yüksek düzeylerde bulunmuşlardır. Alabalık etinde saptanan esansiyel aminoasitler hammadde ve ürünlerde de tespit edilmiştir. Alabalık kroketlerinin duyusal analiz (genel beğeni) sonuçları 8.01 (çok iyi) bulunmuştur. Çalışmamız; yetiştirici, gıda üreticisi ve tüketicinin yararlanacağı veriler sunmaktadır. Bu durumda, alabalık kroketlerinin sektör ve ekonomiye katkı sağlayacağı öngörülmektedir.

ÖzetBu çalışma kefal balığı (Mugil cephalus)'ndan sucuk üretmek amacıyla yapılmıştır. Kefal balıkları taze olarak balık halinden alınmıştır. Farklı iki grup sucuk formülasyonu kullanılmıştır. Birinci sucuk grubu; %100 balık etinden, ikinci sucuk grubu %75 balık eti ile %25 dana etinden oluşturulmuştur. Her iki grupta da olgunlaştırılan sucuklar, derin yağda kızartma tekniği uygulanarak pişirilmiştir. Çiğ ve pişmiş sucukların duyusal ve besin kompozisyonundaki değişimler incelenmiştir. Duyusal analiz, pH değerleri ve olgun sucukların besin değerlerinde, iki sucuk grubu arasında farklılık tespit edilmemiştir (P>0.05). Kızartılmış sucukların protein ve yağ miktarı; %100 balık eti içeren sucuklarda, dana eti karıştırılanlara oranla daha yüksek bulunmuştur (P<0.05). Sonuç olarak kefal balığından tüketicinin alışık olduğu lezzette sucuk üretilebilmektedir. Kızartma uygulamasının besin kompozisyonundaki etkisi, nitelik bakımından kabul edilebilir bulunmuştur. Böylece bilinen sucuk uygulamalarına balık etinin de karıştırılmasının uygun olduğu saptanmıştır. Balık sucuğu üretimi için çalışılması önerilmektedir.Anahtar sözcükler: Besin kompozisyonu, Balık sucuğu, Duyusal analiz, Protein, Yağ Determination of Sensory and Nutrient Composition at Mullet Fish Sausage SummaryThe aim of this study was produced sausage from mullet fish (Mugil cephalus). Mullet fish were bought freshly from fish market. Two different groups' sausages were formulated. Primary sausage group, 100% fish meat and the second group, 75% fish meat with 25% calf meat were made by mixing. Each group maturations sausages were cooked with deep fat-frying techniques. Freshly and cooked sausages was investigated of sensory changes and nutrient composition. Sensory analyses, pH values and mature sausages' nutrient composition of between two sausages groups were not differents P>0.05). The cook sausages were including of 100% fish meat of protein and fat values higher than calf meat sausages (P<0.05). As a result, will be produced sausage our traditional taste in accordance with mullet fish; often the preferred frying application was established that acceptable in the view of nutrient composition creates changes. In addition to, we are fair enough foresight that fish meat can to be in with calf meat sausage such as poultry applications of consumer habits.

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