Sea urchin roe, as raw material, is highly perishable and is usually served raw or fresh. Therefore, preserving the freshness of the raw products by maintaining good sensory characteristics, such as appearance/color, odor, flavor, texture, and general acceptability, during distribution has been a concern of local producers. Here, we evaluated the sensory characteristics of dried, rehydrated, and fresh (control) sea urchin Tripneustes gratilla roe under different steaming times: 1 min, 2 min, and 3 min. Roe samples were evaluated for sensory characteristics, i.e., color, odor, texture, flavor, and general acceptability, by the panelists using a 3-point hedonic scale. Findings revealed that there were no significant differences (p<0.05) among general acceptability, texture, and flavor scores between sea urchin roes’ processed forms (dried, rehydrated, and fresh) and steaming time (1, 2, and 3 min). However, in terms of color, the dried roe was significantly different (p<0.05) from the fresh roe but not from the rehydrated roe, while no significant change (p<0.05) in color was noted between different steaming times. For odor attribute, there was a significant difference (p<0.05) between the processed forms, where fresh roe was significantly different (p<0.05) from dried and rehydrated roes, but steaming time did not significantly affect (p>0.05) the roes’ odor. This study suggests that steaming for 1-3 min as pre-treatment for dried, rehydrated, and fresh sea urchin T. gratilla roe generally renders good sensory attributes. It also indicates that drying and rehydration of steamed sea urchin roe could be used as preservation techniques for a fragile and perishable sea urchin T. gratilla roe. However, further analyses are needed, particularly on the shelf-life and proximate and microbial analyses.

In this study, nutrient composition analyses of fish meal obtained from anchovy fish caught in October 2022-2023 fishing season were made in two ways and the results were compared. In the first method, the analyses were made using the Bruker type MPA brand spectrophotometer device used in fishmeal-oil factories operating in the Black Sea. In the second method, crude protein, crude oil, moisture, and crude ash analyses were made by chemical methods in the laboratory. As a result of the analysis made with Bruker type, average values of crude protein, crude oil, moisture, and crude ash were determined as 75.30%, 11.43%, 3.67%, and 9.62%, respectively. When the same analysis results were made with chemical methods, the average were found to be 73.81%, 12.10%, 2.51%, and 11.63% respectively. It was determined that the results were close to each other in both methods. As a result, it is thought that the use of MPA brand spectrophotometer devices will be beneficial in determining the nutrient composition analyses in the fishmeal-oil sector (shortening the analysis time and giving accurate results).

Seafood is one of the leading meat products with high biological and nutritive value. Dried fermented products are called sausage, as a result of the maturation process under certain conditions by filling the material prepared in the form of dough into natural/artificial casings. Oxidation is one of the most important parameters affecting shelf life in seafood containing high levels of unsaturated fatty acids. With the knowledge of the harms of synthetic antioxidants, the plant and its parts from which natural antioxidants are obtained have come to the fore. In this study, sausage dough prepared from trout fillet waste was filled in artificial casings and fermented under specified conditions, to produce sausage. Prepared sausages were divided into 3 groups as the control group without additives, with natural additives (pomegranate peel extract) and artificial additives (ascorbic acid). The proximate, chemical and physical changes of sausages, which were heat treated, stored at +4 ºC were examined. According to the results, ATVB-N and TBA of all sausage groups, exceed the limit values on the 5th day of storage. It was determined that the shelf life of the sausage obtained in the study was limited to 5 days; however, the values of the sausage group with pomegranate peel extract were found to be lower than the other groups. As a result, although the shelf life of sausage groups was limited to 5 days, it was observed that pomegranate peel extract could be used instead of synthetic preservatives with its antioxidant and antimicrobial properties.

Günümüzde önemli çevresel kirleticilerin başında gelen, endokrin bozucu kimyasallar, evsel, sanayi ve tarımsal atıklar yoluyla, sucul ortamlara geçmekte ve sucul canlılarda olumsuzluklar yaratmaktadırlar. Endokrin bozucu kimyasalların yaklaşık 200'ün üzerinde olabileceği bildirilmiştir. Tüm hayatlarını su ortamında geçiren balıklar, suyla direkt temasları nedeniyle, suda bulunan endokrin bozucu maddelere maruz kalmaktadırlar. Bu maddelerin balıklarda gonad endokrinoloji üzerine etkisi olduğu genel olarak kabul görmektedir. Ancak, henüz gonadlarda endokrin bozucu kimyasal konsantrasyonu ile ilgili bir bildirim yapılmamıştır. Balıklardaki araştırmalar, daha çok insanın tükettiği kas dokuda yoğunlaşmıştır. Kas dokunun yanısıra solungaç, karaciğer ve gonadlarda ayrıntılı araştırmaların yapılmasına gereksinim vardır.

Aquatic food products are greatly perishable owing to their biological compositions. Spoilage is defined as any alteration in food products that lead to unacceptable attributes to the consumers, mainly through sensory perception. Microbial spoilage is a common type of spoilage among seafood products. In this paper, we reviewed and discussed the various spoilage microorganisms (molds, yeasts, and bacteria) in fresh and processed fish and fishery products. Many studies reported that processed fishery products, such as salted, dried, and hot-smoked fish, are commonly spoiled by molds, mainly under the genus of Aspergillus and Penicillium. Yeasts as spoilage agents have been associated with fish and fishery products stored at low temperatures, notably dominated by two genera, Candida and Rhodotorula, while other yeast species have also been linked to heavily-salted fish and fermented aquatic foods. The important genera of spoilage bacteria that have been documented in fresh and processed fish and fishery products were Pseudomonas, Alcaligenes, Aeromonas, Enterobacter, Bacillus, Enterococcus, Psychrobacter, Escherichia coli, Listeria, Brochothrix, and Shewanella species. Microorganisms play an important role in the spoilage of processed and fresh fish/fishery products. Further research should be undertaken to fully understand the microbial world, particularly associated with aquatic food products.