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Öğe A Biomonitoring Study: Heavy Metals in Monodonta turbinata (Mollusca: Gastropoda) From Iskenderun Bay, North-Eastern Mediterranean(Zoological Soc Pakistan, 2014) Duysak, Onder; Ersoy, BeyzaMetal (Fe, Zn, Cd, Cu, Co, Ni, Al, Mn, Pb and Cr) revels were investigated in the muscle tissue of Monodonta turbinata from seven different stations in Iskenderun Bay. Accumulations of all elements were effected from seasonal changes in all stations. The highest levels of Zn (101.42 mu g/g), Cd (9.01 mu g/g), Cu (334.47 mu g/g) and Pb (90.8 mu g/g) were found in the station Cevlik. However, the highest levels of Fe (3176.85 mu g/g), Co (12.76 mu g/g), Ni (26.93 mu g/g), Al (409.30 mu g/g), Mn (49.40 mu g/g) and Cr (45.06 mu g/g) were observed in the station Kalekoy. Mean concentrations except Zn that was lower in the station Dortyol were generally lower in the station Yumurtalik. Fe showed the highest levels in all stations compared to the rest of the elements. The high concentration of heavy metals was observed during spring. The data indicate that M turbinata is very efficient heavy metal accumulator and, therefore, may be used successfully to monitor heavy metal presence in Iskenderun Bay.Öğe Colour and pigments(Nova Science Publishers, Inc., 2011) Ersoy, BeyzaThe colour of muscle foods is critically appraised by consumers and often is their basis for product selection or rejection. Colour of uncooked meat and meat products is usually described as pink or red, but colours range from nearly white to dark red. Discoloration of these products often involves tan, brown, gray, green or yellow colours. Important pigments in meat and fish, chemical and physical properties of these pigments, meat colour stability during processing and storage, and colour measurement are reviewed. © 2011 Nova Science Publishers, Inc. All rights reserved.Öğe Comparison of the proximate compositions and fatty acid profiles of gilthead sea bream (Sparus aurata) and sole (Solea solea)(Asian Journal Of Chemistry, 2008) Ersoy, Beyza; Celik, Mehmet; Yanar, Yasemen; Kuecuelguelmez, Ayguel; Sanguen, LeventSeasonal changes in the proximate composition and fatty acids of gilthead sea bream (S. aurata) and sole (S. solea) were investigated. The fish species (S. aurata and S. solea) analyzed were fairly high in protein (20.41-22.63%). The highest lipid levels of gilthead sea bream were found in September and December. However the lipid levels of sole displayed fluctuations according to months with the highest values in September. The percentages of EPA and DHA of gilthead sea bream were between 3.86-4.59 and 5.96-19.64%, respectively, according to the months. However, The EPA and DHA of the sole were also found 2.17-2.94 and 6.33-10.99%, respectively. The ratios of n-3/n-6 PUFA content indicating the availability of n-3 PUFA that are beneficial for human health were 8.06, 18.97, 6.45 for gilthead sea bream and 5.53, 6.46, 6.65 for sole in December, April, September, respectively. The results of this study show that the consumption of gilthead sea bream and sole could meet this demand in terms of n-3 PUFA contents and the effects on health..Öğe The effect of cooking methods on mineral and vitamin contents of African catfish(Elsevier Sci Ltd, 2009) Ersoy, Beyza; Oezeren, AkifProximate composition, mineral and vitamin contents (A, E, B-1, B-2, niacin and B-6) were investigated in cooked African catfish. Different cooking treatments were used (baking, grilling, microwaving and frying). The protein and ash contents increased in all cooked fish. The fat content increased only in fried fillets. The moisture content of cooked fish decreased. Mineral levels were affected by cooking methods, except for Cu Although the vitamin A content significantly increased in grilled and fried fish, vitamin E increased in all cooked fish. Vitamin B, content of cooked fish significantly decreased. Vitamin B2 and niacin contents of grilled fish increased significantly. B-6 content of cooked fish significantly decreased but this did not Occur for the grilled fish. High levels of vitamin and mineral contents were found in grilled catfish. (C) 2008 Elsevier Ltd. All rights reserved.Öğe The effect of thawing methods on the quality of eels (Anguilla anguilla)(Elsevier Sci Ltd, 2008) Ersoy, Beyza; Aksan, Emine; Ozeren, AkifPhysical (colour), chemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid Values (TBA)) and microbiological (total aerobic mesophylic bacteria, salmonella, coliform, yeast and mould counts) analyses were carried out on thawed European eel (Anguilla anguilla). Different thawing treatments were used (in a refrigerator, in water, in air at ambient temperature and in a microwave oven). The results obtained were compared statistically with those of fresh fish. pH, TBA and a* values of thawed samples usually decreased significantly (P < 0.05) when compared to the fresh control. Salmonella was not detected in any of the samples. Coliform and mould counts of fresh control and thawed samples were <1 CFU/g. Total aerobic mesophylic bacteria count of all thawed fish decreased. However, the yeast count of the refrigerator-thawed samples increased. The lowest total aerobic mesophylic bacteria and yeast counts were determined in water-thawed samples. Water thawing is therefore suitable for frozen eel. (C) 2008 Elsevier Ltd. All rights reserved.Öğe EFFECTS OF COOKING METHODS ON THE HEAVY METAL CONCENTRATIONS OF THE AFRICAN CATFISH (CLARIAS GARIEPINUS)(Wiley, 2011) Ersoy, BeyzaArsenic (As), cadmium, Chromium (Cr), cobalt, nickel (Ni) and lead (Pb) were analyzed in cooked African catfish. Various cooking methods were used such as grilling, frying, microwaving and baking. The Pb and As concentrations of the samples varied between 0.09 and 0.15 mg/kg and 0.01-0.02 mg/kg, respectively. There were no significant differences (P > 0.05) in Pb and As concentrations between the raw, grilled, fried, baked and microwave-cooked fish. Ni contents decreased in grilled fish. Cr concentrations in grilled and microwave-cooked fish decreased significantly (P < 0.05). The results show that the grilling, microwave cooking and baking are suitable methods.Öğe Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)(Wiley-Blackwell, 2011) Ersoy, BeyzaP>The influence of microwave cooking and traditional cooking methods such as baking, grilling and frying on the nutritional composition of eels (Anguilla anguilla) was studied. All methods reduced moisture and increased the protein and fat content. Although the potassium and sodium content of fish cooked by different methods decreased significantly (P = 0.000), the calcium and magnesium content increased. The zinc content of the fish was not affected by cooking. The manganese and iron content significantly increased only in fried fish. The copper content was increased by grilling and microwave cooking. The proportion of saturated fatty acids and monounsaturated fatty acids in cooked fish decreased. Omega-3 polyunsaturated fatty acids were increased by all cooking methods. The grilling and microwave-cooking methods were the most suitable considering the n3/n6 ratio and eicosapentaenoic acid levels. The increase in the docosahexaenoic acid level of fried fish enhanced its nutritional value.Öğe Effects of season on proximate and fatty acid compositions of two mediterranean fish - the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus)(Wiley-Blackwell, 2010) Kucukgulmez, Ayguel; Celik, Mehmet; Ersoy, Beyza; Yanar, YasemenP>The aim of this work was to study the seasonal variation of the proximate and fatty acid compositions in the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus) caught from the North-Eastern Mediterranean Sea. Proximate compositions and fatty acid contents of both fish species showed statistically significant seasonal variations (P < 0.05). While the protein contents were at its highest in winter, the lipid contents were at its highest in autumn. The main fatty acids were C16:0 (palmitic acid), C18:0 (stearic acid), C16:1 n-7 (palmiteoleic acid), 18:1 n-9c (oleic acid), C20:5 n-3 (eicosapentaenoic acid) and C22:6 n-3 (docosahexaenoic acid). The total polyunsaturated fatty acid in round herring was highest in winter, whereas that in tub gurnard was highest in spring.Öğe The essential and toxic elements in tissues of six commercial demersal fish from Eastern Mediterranean Sea(Pergamon-Elsevier Science Ltd, 2010) Ersoy, Beyza; Celik, MehmetThe essential elements and contaminants (Pb and Cd) were determined seasonally in the muscle and liver of six demersal fish species Sparus aurora, Chelidonichthys lucernus, Upeneus molluccensis, Solea solea, Merluccius merluccius and Saurida undosquamis from the Iskenderun Bay, Eastern Mediterranean Sea. The concentrations in muscles of fish species were 474-1534 mg/kg for Na, 574-3374 mg/kg for K, 72.7-496 m/kg Ca, 94.1-210 mg/kg for Mg. Muscle accumulated the lowest levels of elements. Trace element and contaminant levels in muscle were highest in the spring and winter. The Cu and Ni concentrations were highest in the winter. The Zn, Cr and Fe concentrations were highest in the spring. The maximum Pb concentrations in the muscle and liver of fish species was 0.58 and 0.89 mg/kg (wet wt) in the autumn. The maximum Cd concentration in the muscle and liver tissues of fish was 0.20 mg/kg and 0.63 mg/kg (wet wt) in the winter. The Cr, Pb, Cd, Cu and Zn levels in muscle were found to be lower than permissible limits. Estimated weekly and daily intake for Pb and Cd was far below the PTWI and PTDI values. The consumption of these species from this region is not problem on human health. (C) 2010 Elsevier Ltd. All rights reserved.Öğe Essential elements and contaminants in tissues of commercial pelagic fish from the Eastern Mediterranean Sea(Wiley, 2009) Ersoy, Beyza; Celik, MehmetBACKGROUND: It is important to determine the concentrations of essential and non-essential metals in fish for human health. The essential elements and contaminants (Pb and Cd) were determined seasonally in the muscle and liver of some pelagic fish species round herring (Etrumeus teres), chub mackerel (Scomber japonicus), golden grey mullet (Liza aurata) and Mediterranean horse mackerel (Trachurus mediterraneus) from the Iskenderun Bay, Eastern Mediterranean Sea. RESULTS: The Na, K, Ca and Mg were the most abundant elements in muscle and liver tissues. The Na, K, Ca and Mg concentrations in fish tissues were between 51.7 and 3426 mg kg(-1). Muscle accumulated the lowest levels of elements. Trace element and contaminant levels in muscle were highest in spring and summer. The Cu, Zn and Cr concentrations were highest in summer. The Ni, Mn and Fe concentrations were highest in spring. The maximum Pb concentrations in the muscle and liver of fish species was 0.39 and 0.80 mg kg(-1) in autumn. The maximum Cd concentration in the muscle of fish was 0.27 mg kg(-1) in spring and the maximum Cd concentration in the liver was 0.78 mg kg(-1) in summer. CONCLUSION: The Cr, Pb, Cd, Cu and Zn levels in muscle were found to be lower than permissible limits reported by various authorities. Estimated weekly and daily intake for Pb and Cd by consumption of fish muscle were far below the PTWI and PTDI values established by FAO/WHO. (C) 2009 Society of Chemical IndustryÖğe Karabalık (Calarias gariepinus Burchell,1822) ve sarıbenli (Barbus luteus Heckel,1843) köftelerinin dondurularak muhafazası süresince oluşan duyusal, fiziksel ve kimyasal değişikliklerin incelenmesi(Hatay Mustafa Kemal Üniversitesi, 2001) Ersoy, Beyza; Yılmaz, Baharııı ÖZET KARABALIK (Clarias gariepinus BURCHELL, 1822) VE SARIBENLİ (Barbus luteus HECKEL, 1843) KÖFTELERİNİN DONDURULARAK MUHAFAZASI SÜRESİNCE OLUŞAN DUYUSAL, FİZİKSEL VE KİMYASAL DEĞİŞİKLİKLERİN İNCELENMESİ Bu çalışmada tatlı su balıklarından karabalık (Glorias gariepinus) ve sarıbenli (Barbus luteus) etinden hazırlanan, vakumlu ve vakumsuz olarak ambalajlanarak dondurulan köfteler -18 °C'de 6 ay süreyle muhafaza edilmiştir. Depolama süresince köftelerde her ay fiziksel ve kimyasal analizler, 3 'er aylık periyotlarla da duyusal analizler yapılmıştır. Yapılan analizler sonucunda köfteler 6 ay boyunca "iyi" kalite özelliklerini korumuşlar, "tüketilebilirlik" sınırları dışına çıkmamışlardır. Karabalık ve sarıbenli köftelerinde 6 ay boyunca pH değeri 6.62-6.72, toplam uçucu bazik azot (TVB-N) değeri 14.00-18.20, nem değeri % 73.00-73.80, ham protein değeri % 20.95-22.03, ham yağ değeri % 3.5-4.6, ham kül değeri ise % 0.78-1.50 arasında değişiklik göstermiştir. Vakumlu ve vakumsuz olarak ambalajlanarak dondurulan ve 6 ay süreyle depolanan karabalık ve sarıbenli köftelerinde 3 'er ay ara ile yapılan duyusal testler sonucunda her iki türden hazırlanan köfteler panelistler tarafından oldukça yüksek puanlar almış ve panelistlerin beğenisini kazanmışlardır. Ancak bu iki farklı çeşit köfteler aldıkları duyusal puanlar bakımından birbirleriyle karşılaştırıldığında, görünüş bakımından vakumlu sarıbenli köfteleri, koku bakımından vakumsuz sarıbenli köfteleri, sululuk yönünden vakumlu ve vakumsuz sarıbenli köfteleri, tat ve lezzet yönünden tüm ürünler, çiğneme özelliği yönünden vakumlu sarıbenli köfteleri, genel beğeni yönünden ise yine vakumlu sarıbenli köfteleri daha fazla tercih edilmiştir. 2001, 59 sayfaÖğe Karabalık (Clarias gariepinus BURCHELL, 1822) köftesinin dondurularak muhafazası(2003) Ersoy, Beyza; Yılmaz, Ayşe BaharKarabalık (C/ar/as gariepinus) etinden hazırlanarak vakumlu ve vakumsuz ambalajlandıktan sonra dondurulan ve -18 °C'de muhafaza edilen köftelerin kimyasal bileşimleri ve kalite değişimleri 6 ay boyunca araştırılmıştır. Depolama süresince köftelerde her ay pH, toplam uçucu bazik azot (TVB-N) analizleri, depolamanın başında ve sonunda % nem, % ham protein, % ham yağ ve % ham kül analizleri yapılmıştır. Üçer aylık periyotlarla da görünüş, koku, sululuk, lezzet, çiğneme özelliği ve genel beğeni bakımından duyusal analizleri yapılmıştır. Köftelerin 6 ay boyunca çalışılan tüm parametrelerde "iyi" kalite özelliklerini korudukları ve "tüketilebilirlik" sınırları dışına çıkmadıkları tespit edilmiştir. Duyusal testler sonucunda hem vakumlu hem vakumsuz ambalajlanmış ürünler panelistler tarafından 10 üzerinden 6,50-9,83 arası puanlar almış ve panelistlerin oldukça yüksek beğenisini kazanmıştır (P > 0.05).Öğe Metal concentrations in different tissues of cuttlefish (sepia officinalis) in İskenderun Bay, northeastern mediterranean(2013) Duysak, Önder; Ersoy, Beyza; Dural, MeltemMetal levels (Cd, Cr, Cu, Fe, Mn, Pb and Zn) in the gill, hepatopancreas, ovary, testis and mantle of male and female cuttlefish Sepia officinalis in İskenderun Bay were investigated. All elements differ in accumulation in tissues and sex significantly (p<0.05). Concentrations of Cd in the tissues of male and female cuttlefish samples ranged between 0.12-34.7 mg/kg. Cr levels in tissues of males and females ranged between 0.59-1.26 mg/kg. Cu concentrations in all tissues were found and ranged between 8.83 and 1296 mg/kg. Fe concentrations in the mantle of female and male samples were found 0.35 and 0.36 mg/kg, respectively. Pb concentrations in the mantles of female and male samples were found between 1.74-1.79 mg/kg. The highest Zn concentrations in hepatopancreas of male and female samples were found 181 mg/kg and 272 mg/kg respectively (P<0.05). In the mantle tissue of S. officinalis, metal levels independent of sex were in the following order: Cu>Zn>Cd>Pb>Cr>Mn>Fe. In accordance with limit values, the present study found out that the mantle tissue of cuttlefish, S. officinalis, was overlimited with Cd and Pb.Öğe Metal Concentrations in Different Tissues of Cuttlefish (Sepia officinalis) in Iskenderun Bay, Northeastern Mediterranean(Central Fisheries Research Inst, 2013) Duysak, Onder; Ersoy, Beyza; Dural, MeltemMetal levels (Cd, Cr, Cu, Fe, Mn, Pb and Zn) in the gill, hepatopancreas, ovary, testis and mantle of male and female cuttlefish Sepia officinalis in Iskenderun Bay were investigated. All elements differ in accumulation in tissues and sex significantly (p<0.05). Concentrations of Cd in the tissues of male and female cuttlefish samples ranged between 0.12-34.7 mg/kg. Cr levels in tissues of males and females ranged between 0.59-1.26 mg/kg. Cu concentrations in all tissues were found and ranged between 8.83 and 1296 mg/kg. Fe concentrations in the mantle of female and male samples were found 0.35 and 0.36 mg/kg, respectively. Pb concentrations in the mantles of female and male samples were found between 1.74-1.79 mg/kg. The highest Zn concentrations in hepatopancreas of male and female samples were found 181 mg/kg and 272 mg/kg respectively (P<0.05). In the mantle tissue of S. officinalis, metal levels independent of sex were in the following order: Cu>Zn>Cd>Pb>Cr>Mn>Fe. In accordance with limit values, the present study found out that the mantle tissue of cuttlefish, S. officinalis, was overlimited with Cd and PbÖğe The proximate composition and fatty acid profiles of edible parts of two freshwater mussels(2010) Ersoy, Beyza; Şereflişan, HülyaThe proximate compositions and fatty acid profiles of the freshwater mussels Unio terminalis and Potamida littoralis were compared. The crude protein (11.87-11.97%), lipid (2.55-1.05%), ash (1.68–1.61%) and moisture (80.36-81.69%) contents of U. terminalis and P. littoralis were observed. Lipid content of U. terminalis was found to be significantly (P<0.05) higher than in P. littoralis. The percentages of total saturated fatty acids (SFA) and total monounsaturated fatty acids (PUFA) were higher in U. terminalis than in P. littoralis, whereas the corresponding total polyunsaturated fatty acids (MUFA) content was lower. The n3/n6 ratio of U. terminalis and P. littoralis were 1.54-1.40, respectively. The data obtained indicate that the % composition of n3 PUFAs is greater for U. terminalis. Both of these species are good sources of EPA and DHA. Therefore, it was concluded that freshwater mussels U. terminalis and P. littoralis are suitable as healthy food choice.
