Examination of Correlation between Histidine,Sulfur, Cadmium,and Cobalt Absorption by Morus L., Robinia pseudoacacia L., and Populus nigra L.

We investigated the relationship between histidine, sulfur (S), cadmium (Cd), and cobalt (Co) in three hyperaccumulating plants, namely Morus L., Robinia pseudoacacia L., and Populus nigra L. The samples were collected around Gaziantep and Bursa cities because these two cities have more than 1,500,000 populations, in Turkey, as well as they are highly industrialized. Analyses for Cd, Co, and S were done by inductively coupled plasma mass spectrometer (ICP-MS) and for histidine by high-performance liquid chromatography-mass spectrometer (HPLC-MS). Related with role of histidine in detoxification, it was considered that histidine did not bind nickel (Ni) directly in the cytoplasm, but in transport vesicles because metal-rich vesicles had been observed in the cytoplasm of cells of hyperaccumulator plants. The linear correlations were r_his-Cd = 0.70 and r_his-Co = 0.74 for P. nigra L., r_his-Co = 0.52 and r_Co-S = 0.76 for R. pseudoacacia L. It was concluded that P. nigra L. leaves can be considered as hyperaccumulators.     

Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage

The extent of lipid oxidation and retention of omega (ω)-3 fatty acids in milk protein concentrate (MPC)-added mackerel and salmon mince and nuggets during 4-months frozen storage were investigated in order to develop high ω-3 seafood products. Mechanically deboned fish mince formulated with MPC and other ingredients was formed into batter-breaded nuggets with or without par-frying. The addition of MPC at 4% resulted in significantly lower thiobarbituric acid reactive substances (TBARS) values and helped retain significantly (p < 0.05) higher amounts of docosahexaenoic acid (DHA) in both salmon and mackerel mince and eicosapentaenoic acid (EPA) in the mackerel mince. There were no significant differences in peroxide values (PV) and TBARS values between nugget products with and without par-frying. EPA and DHA were retained less in par-fried than raw nuggets probably due to oil leaching and thermal degradation during frying. The reductions of EPA and DHA in salmon were 67% and 53% for raw and 57% and 39% for par-fried nuggets, while in mackerel they were 63% and 73% for raw and 57% and 56% for par-fried nuggets, respectively. Results suggest that although MPC provided some protection against lipid oxidation, additional measures are needed to improve retention of ω-3 fatty acids in mince-based seafood products during frozen storage.     

Effect of polypropylene fiber cross sectional shapes on some structural/mechanical fiber properties and compressibility behaviour of plain knitted fabrics

Synthetic fibers are generally produced with circular cross sectional shapes. Other cross sectional shaped fibers such as trilobal, triangular, hollow and pentagonal fibers are also produced to improve some properties of fibers and fabrics such as lustre, handle, wicking rate, strength, stiffness and bulkiness. In this research we aimed to investigate compressional behaviours of fabrics knitted from polypropylene fibers having three different cross sectional shapes; namely circular, trilobal and triangular. Morphological, structural and mechanical properties of produced fibers were evaluated by using scanning electron microscopy, X-ray diffractometry, differential scanning calorimetry and tensile tester, respectively. In terms of structural and mechanical properties, no significant differences were found related to fiber cross sectional shapes. Then, plain knitted farbrics were produced and compressional properties of these fabrics were investigated. Fabrics knitted from trilobal fibers showed the highest compressibility properties and it is followed by fabrics which are produced from triangular and circular fibers.     

Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid

The effectiveness of milk protein concentrate (MPC) and caffeic acid in controlling lipid oxidation and texture changes in 6-month frozen stored sardine mince was investigated using two different concentrations of caffeic acid (200 and 400 ppm) with and without MPC (4%). The extent of lipid oxidation was monitored by measuring thiobarbituric acid reactive substances (TBARS) while changes in the texture of mince due to frozen storage were assessed using Texture Analyzer (TA.XT Plus) and sensory analysis. Cooking loss upon frozen storage was also determined. The addition of MPC and/or caffeic acid significantly reduced lipid oxidation throughout the storage period. However, neither added benefit nor synergistic effect in retarding lipid oxidation was shown by caffeic acid. MPC not only retarded lipid oxidation but also moderated texture hardening, cooking loss, and moistness during frozen storage. No improvement by caffeic acid alone and no significant differences in sensory firmness and moistness between MPC-added mince with and without caffeic acid indicate that caffeic acid did not play any role in texture and moisture control. This study suggests that lipid oxidation and texture of frozen sardine mince can be better controlled by using MPC alone.     

Textural and Sensory Properties of Fish Sausage from Rainbow Trout

The aim of this study was to determine the textural and sensory properties of fish sausage which were prepared from refrigerated and frozen rainbow trout (Onchorynchus mykiss) and stored for 14 days at 0?4 °C. These two groups of sausages were compared for texture, physical, and sensory properties by carrying out texture profile analysis (TPA), shear test, water holding capacity (WHC), cook loss, color, and sensory analyses. According to TPA and shear test, sausages prepared from frozen fillets exhibited a texture significantly (p < 0.05) weaker than those prepared from refrigerated fillets, but no difference in overall liking was observed.     

Determination of the Tissue Distribution of PPO on Caramote Prawn (Melicertus kerathurus,Forskal, 1755) and Jinga Shrimp (Metapenaeus affinis,H. Milne Edwards, 1837) Caught from Izmir

Tissue distribution of polyphenol oxidase (PPO) was studied in caramote prawn (Melicertus kerathurus) and jinga shrimp (Metapenaeus affinis) postmortem. Activity was analyzed in different tissues: the head (cephalothorax + carapace), carapace, exoskeleton of the abdomen, pereopods, and maxillipeds, individually. Based on the results, PPO activity of jinga shrimp was determined to be higher than caramote prawn during the research period. Partial tissue distribution showed that the highest activity was determined in carapace by using 70% ammonium sulfate fractions. Partial tissue distribution was also used to determine the spread of black spots. In addition, comparison between the PPO levels of caramote prawn and jinga shrimp was performed. The importance of these species is their economic value. However, there is no available data in the literature about caramote prawn and jinga shrimp. The determined data showed us that using antioxidant chemicals would be suitable for jinga shrimp.     

Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda)

In this study, the fresh meat of bonito (Sarda sarda) was used to make lakerda, which is a type of salted fish (Turkish traditional product). The lakerda was packaged in plastic film (A), vacuumed (VP), placed in modified atmosphere packaging (MAP; M1 = 80%/20% CO₂/N₂, M2 = 65%/35% CO₂/N₂, M3 = 30%/60%/10% CO₂/N₂/O₂), and stored at 2 ± 1°C. Microbiological, chemical, sensory, and color analyses were conducted to determine the changes in quality. Total viable bacteria counts did not exceed the limit of consumption (7 log cfu/g) for all groups on Day 31. Total volatile basic nitrogen (TVB-N) and trimethylamine- nitrogen (TMA-N) values of M1, M2, and M3 remained lower than the proposed acceptability limits of 35 and 12 mg N/100 g, respectively, up to 31 days of storage. However, VP lakerda samples exceeded TVB-N limits after 31 days of storage, whereas A lakerda samples exceeded after 8 days of storage. In our study, sensory analysis determined the shelf life of modified atmosphere packaged lakerda. When Group A is compared with the other groups, MAP and VP lengthened the shelf life of lakerda by 23 days.     

One century of eel growth: changes and implications

Abstract – A cooperative effort gathered a large European length‐at‐age data set (N = 45,759, Lat. 36S–61N Long. 10W–27E) for Anguilla anguilla, covering one century. To assess the effect of global warming during the last century and habitat effects on growth, a model was fitted on the data representing the conditions met at the distribution area scale. Two GLMs were designed to predict eel log(GR): one model was fitted to the whole data and the other was fitted to the female data subset. A model selection procedure was applied to select the best predictors among sex, age class, five temperature parameters and six habitat parameters (depth, salinity and four variables related to the position in the catchment). The yearly sum of temperatures above 13 °C (TempSUP13), the relative distance within the catchment, sex, age class, salinity class and depth class were finally selected. The best model predicted eel log(GR) with a 64.46% accuracy for the whole data and 66.91% for the female eel data. Growth rate (GR) was greater in habitats close to the sea and in deep habitats. TempSUP13 variable had one of the greatest predictive powers in the model, showing that global warming had affected eel growth during the last century.