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Durmus M, Özogul Y, Ozyurt G, Ucar Y, Kosker AR, Yazgan H, Ibrahim SA, Özogul F. Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying. Front Nutr 2023; 9:978130. [PMID: 36687678 PMCID: PMC9852853 DOI: 10.3389/fnut.2022.978130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 12/13/2022] [Indexed: 01/09/2023] Open
Abstract
The effects of citrus essential oils (orange, lemon, mandarin, and grapefruit) on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. The encapsulation efficiency of microcapsules was in the range of 42.25 and 62.43%. Twelve active substances were determined as major volatile components of citrus essential oils. The highest phenolic content was obtained from grapefruit essential oil (44.32 mg GAE/g). Lower values of thiobarbituric acid reactive substances (TBARs) were obtained for microencapsulated fish oils with essential oils compared to control. At the end of storage, the highest peroxide value (PV) was observed in the control group (25.30 meq O2/kg oil) while the lowest value was in the lemon (13.40 meq O2/kg oil) and orange group (13.91 meq O2/kg oil). The results of this study showed that citrus essential oils can be used to improve the oxidative stability of fish oil microcapsules.
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Affiliation(s)
- Mustafa Durmus
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Yesim Özogul
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Gulsun Ozyurt
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Yilmaz Ucar
- Fatsa Faculty of Marine Science, Ordu University, Ordu, Turkey
| | - Ali Riza Kosker
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, Çukurova University, Adana, Turkey
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States,*Correspondence: Salam A. Ibrahim ✉
| | - Fatih Özogul
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
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Özogul Y, El Abed N, Özogul F. Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria. Food Chem 2022; 368:130831. [PMID: 34403999 DOI: 10.1016/j.foodchem.2021.130831] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 08/03/2021] [Accepted: 08/07/2021] [Indexed: 12/31/2022]
Abstract
This research aimed to apply nanotechnology for nanoformulation of Laurus nobilis essential oil (EO) by ultrasonic emulsification method and characterization of nano-form: particle size, viscosity, polydispersity index, thermodynamic stability, and surface tension. The antimicrobial activity of laurel EO nanoemulsion (LEON) and laurel EO was also investigated against a panel of ten food-borne pathogens and fish spoilage bacteria. The GC-MS analysis of EO revealed that 1,8-Cineole was the main volatile compound. According to disc-diffusion results, LEON was more effective against Gram-positive pathogen bacteria of Staphylococcus aureus and Enterococcus faecalis than EO. Laurel oil demonstrated a higher inhibitory effect against fish spoilage bacteria (6.19 to 18.5 mm). The MICs values of LEON and laurel EO ranged from 6.25 to >25 mg/mL and from 1.56 to >25 mg/mL, respectively. Nanoemulsion and oil exhibited the best bactericidal activity against Pseudomonas luteola. Therefore, LEON can be developed as a natural antimicrobial agent in food industry.
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Affiliation(s)
- Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia.
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
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Polat S, Trif M, Rusu A, Šimat V, Čagalj M, Alak G, Meral R, Özogul Y, Polat A, Özogul F. Recent advances in industrial applications of seaweeds. Crit Rev Food Sci Nutr 2021:1-30. [PMID: 34875930 DOI: 10.1080/10408398.2021.2010646] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Seaweeds have been generally utilized as food and alternative medicine in different countries. They are specifically used as a raw material for wine, cheese, soup, tea, noodles, etc. In addition, seaweeds are potentially good resources of protein, vitamins, minerals, carbohydrates, essential fatty acids and dietary fiber. The quality and quantity of biologically active compounds in seaweeds depend on season and harvesting period, seaweed geolocation as well as ecological factors. Seaweeds or their extracts have been studied as innovative sources for a variety of bioactive compounds such as polyunsaturated fatty acids, polyphenols, carrageenan, fucoidan, etc. These secondary metabolites have been shown to have antioxidant, antimicrobial, antiviral, anticancer, antidiabetic, anti-inflammatory, anti-aging, anti-obesity and anti-tumour properties. They have been used in pharmaceutical/medicine, and food industries since bioactive compounds from seaweeds are regarded as safe and natural. Therefore, this article provides up-to-date information on the applications of seaweed in different industries such as pharmaceutical, biomedical, cosmetics, dermatology and agriculture. Further studies on innovative extraction methods, safety issue and health-promoting properties should be reconsidered. Moreover, the details of the molecular mechanisms of seaweeds and their bioactive compounds for physiological activities are to be clearly elucidated.
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Affiliation(s)
- Sevim Polat
- Department of Marine Biology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Monica Trif
- Centre for Innovative Process Engineering (CENTIV) GmbH, Syke, Germany
| | - Alexandru Rusu
- CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania
| | - Vida Šimat
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Gonca Alak
- Department of Seafood Processing Technology, Faculty of Fisheries, Ataturk University, Erzurum, Turkey
| | - Raciye Meral
- Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, Van, Turkey
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Abdurahman Polat
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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Özogul İ, Kuley E, Ucar Y, Yazgan H, Özogul Y. Inhibitory impacts of Spirulina platensis and Chlorella vulgaris extracts on biogenic amine accumulation in sardine fillets. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Özogul Y, Özogul F, Kulawik P. The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110362] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Kosker AR, Özogul F, Ayas D, Durmus M, Ucar Y, Regenstein JM, Özogul Y. Tetrodotoxin levels of three pufferfish species (Lagocephalus sp.) caught in the North-Eastern Mediterranean sea. Chemosphere 2019; 219:95-99. [PMID: 30529858 DOI: 10.1016/j.chemosphere.2018.12.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 11/30/2018] [Accepted: 12/01/2018] [Indexed: 06/09/2023]
Abstract
Tetrodotoxin (TTX) levels in Lagocephalus sceleratus (Silverstripe blaasop), Lagocephalus spadiceus (Half-smooth golden pufferfish) and Lagocephalus suezensis (Suez puffer) caught in Mersin Bay in the Northeastern Mediterranean Sea were analysed using Q-TOF LC/MS. Pufferfish were caught using trawl fishing, longlining and fishing line from December 2015 to October 2016. The TTX changes in the gonads, livers, intestines, skins and muscle tissues were evaluated according to sex and season. TTX levels for L. sceleratus and L. suezensis for all tissues were in the range of 0.69-35.6 μg/g and 0.67-3.09 μg/g, respectively. The highest TTX levels were observed in the gonads of female L. sceleratus caught in the autumn, and in the skin of L. suezensis caught in the spring but no quantifiable levels of TTX were found for L. spadiceus. In conclusion, L. sceleratus and L. suezensis species caught in the North-Eastern Mediterranean are toxic, and their consumption is unsafe.
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Affiliation(s)
| | - Fatih Özogul
- Faculty of Fisheries, Çukurova University, Adana, Turkey.
| | - Deniz Ayas
- Faculty of Fisheries, Mersin University, Mersin, Turkey
| | - Mustafa Durmus
- Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Yılmaz Ucar
- Faculty of Fisheries, Çukurova University, Adana, Turkey; Faculty of Marine Sciences, Ordu University, Ordu, Turkey
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Yesim Özogul
- Faculty of Fisheries, Çukurova University, Adana, Turkey
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Özogul F, Šimat V, Gokdogan S, Regenstein JM, Özogul Y. Effect of Natural Zeolite (Clinoptilolite) on in vitro Biogenic Amine Production by Gram Positive and Gram Negative Pathogens. Front Microbiol 2018; 9:2585. [PMID: 30410482 PMCID: PMC6209737 DOI: 10.3389/fmicb.2018.02585] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Accepted: 10/10/2018] [Indexed: 11/13/2022] Open
Abstract
The effect of two levels of clinoptilolite (1 and 5%) on the production of biogenic amines (BA) and ammonia (AMN) by Gram positive (Staphylococcus aureus, Enterococcus faecalis, and Listeria monocytogenes) and Gram negative bacteria (Aeromonas hydrophila, Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa, and Salmonella Parathypi A), in tyrosine decarboxylase broth (TDB) was studied. A. hydrophila and E. coli produced the highest amounts of amines which were 1223.06 and 2627.90 mg/l, respectively. All strains were able to decarboxylate tyrosine to tyramine (TYR) with E. coli being the highest (1657.19 mg/l). A. hydrophila formed >50 mg/l histamine (HIS) while the other strains produced none or very low concentrations (<4 mg/l). Among Gram-positive pathogens, E. faecalis was characterized as the main amine producer (478.23 mg/l). Although dependent on bacterial strain and level used, the natural zeolite clinoptilolite can be used to decrease BA and AMN production by bacterial strains that are of health concern. Practical Applications: Uses of natural prodcuts for biogenic amines inhibition. Clinoptilolite was used to reduce the amounts of amines such as spermine, putrescine, and dopamine produced by pathogenic and spoilage bacteria.
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Affiliation(s)
- Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Vida Šimat
- Department of Marine Studies, University of Split, Split, Croatia
| | - Saadet Gokdogan
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY, United States
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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Özogul F, Toy N, Özogul Y, Hamed I. Function of cell-free supernatants of Leuconostoc
, Lactococcus
, Streptococcus
, Pediococcus
strains on histamine formation by foodborne pathogens in histidine decarboxylase broth. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13208] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fatih Özogul
- Department of Seafood Processing Technology Faculty of Fisheries; Cukurova University; Adana 01310 Turkey
| | - Nurten Toy
- Faculty of Agriculture Department of Animal Science; Cukurova University; Adana 01330 Turkey
| | - Yesim Özogul
- Department of Seafood Processing Technology Faculty of Fisheries; Cukurova University; Adana 01310 Turkey
| | - Imen Hamed
- Biotechnology Centre; Cukurova University; Adana Turkey
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Gardini F, Özogul Y, Suzzi G, Tabanelli G, Özogul F. Technological Factors Affecting Biogenic Amine Content in Foods: A Review. Front Microbiol 2016; 7:1218. [PMID: 27570519 PMCID: PMC4982241 DOI: 10.3389/fmicb.2016.01218] [Citation(s) in RCA: 183] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Accepted: 07/21/2016] [Indexed: 12/17/2022] Open
Abstract
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.
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Affiliation(s)
- Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di BolognaCesena, Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di BolognaCesena, Italy
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova UniversityAdana, Turkey
| | - Giovanna Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of TeramoMosciano Sant’Angelo, Italy
| | - Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di BolognaCesena, Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di BolognaCesena, Italy
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova UniversityAdana, Turkey
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Kosker AR, Özogul F, Durmus M, Ucar Y, Ayas D, Regenstein JM, Özogul Y. Tetrodotoxin levels in pufferfish (Lagocephalus sceleratus) caught in the Northeastern Mediterranean Sea. Food Chem 2016; 210:332-7. [PMID: 27211655 DOI: 10.1016/j.foodchem.2016.04.122] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 03/11/2016] [Accepted: 04/26/2016] [Indexed: 10/21/2022]
Abstract
The toxicity of tetrodotoxin (TTX) in pufferfish (Lagocephalus sceleratus) from Mersin Bay in the Northeastern Mediterranean Sea was measured using a mouse bioassay (MBA) and LC-MS-MS. Pufferfish were caught by trawl fishing, longlining and fishing line from December 2012 to October 2013. Changes in the levels of TTX in the gonads, livers, intestines, skins and muscles as a function of season and sex were determined. The gonads of female fish were toxic in all seasons (>2μg/g), whereas the gonads of male fish were only toxic in the spring and autumn. The highest TTX levels in gonads, livers, intestines and skins of female fish were 52.1, 46.2, 7.64 and 3.43μg/g, respectively, using LC-MS-MS. The TTX level in the muscle of female fish in winter was 2.83μg/g but was otherwise below the toxic limit. Consequently, it can be dangerous to consume pufferfish, including the edible muscle, from the Eastern Mediterranean Sea.
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Affiliation(s)
- Ali Rıza Kosker
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
| | - Mustafa Durmus
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Yılmaz Ucar
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Deniz Ayas
- Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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Affiliation(s)
- Imen Hamed
- Biotechnology Centre; Cukurova Univ; Adana Turkey
| | - Fatih Özogul
- Dept. of Seafood Processing Technology, Faculty of Fisheries; Cukurova Univ; Adana Turkey
| | - Yesim Özogul
- Dept. of Seafood Processing Technology, Faculty of Fisheries; Cukurova Univ; Adana Turkey
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Ozogul İ, Polat A, Özogul Y, Boga EK, Ozogul F, Ayas D. Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12374] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- İlyas Ozogul
- Vocational School of Feke; Cukurova University; 01660 Feke Adana Turkey
| | - Abdurrahman Polat
- Department of Seafood Processing Technology; Faculty of Fisheries; Cukurova University; Adana Turkey
| | - Yesim Özogul
- Department of Seafood Processing Technology; Faculty of Fisheries; Cukurova University; Adana Turkey
| | - Esmeray K. Boga
- Department of Seafood Processing Technology; Faculty of Fisheries; Cukurova University; Adana Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology; Faculty of Fisheries; Cukurova University; Adana Turkey
| | - Deniz Ayas
- Department of Seafood Processing Technology; Faculty of Fisheries; Mersin University; Mersin Turkey
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Affiliation(s)
- Yesim Özogul
- Department of Seafood Processing Technology; Faculty of Fisheries, University of Cukurova; Adana Turkey
| | - Esmeray Kuley Boga
- Department of Seafood Processing Technology; Faculty of Fisheries, University of Cukurova; Adana Turkey
| | - Fatih Özogul
- Department of Seafood Processing Technology; Faculty of Fisheries, University of Cukurova; Adana Turkey
| | - Deniz Ayas
- Department of Seafood Processing Technology; Faculty of Fisheries, University of Mersin; Mersin 33169 Turkey
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Uçak İ, Özogul Y, Durmuş M. The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02610.x] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abstract
The quality control of marinated tench with sauce stored at 4 °C was investigated in terms of sensory, chemical (total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric values (TBA), peroxide value, free fatty acids, biogenic amines, fatty acids, and pH and microbiological parameters (total aerobic count, coliform, Escherichia coli, and Salmonella) during 6 months of storage. The use of alcohol vinegar and salt in marinated tench caused the TVB-N, TMA to decrease. The maximum TVB-N and TMA values were found to be 12.77 mg/100 g and 4.68 mg/100 g after 150 days and 180 days storage period, respectively. Oxidative rancidity in marinated tench was found to be low (2.81 mg MA/kg) and rancid flavor was not detected even after a storage period of 180 days. As storage time progressed, putrescine, cadaverine, and serotonine became the dominant amines. Salmonella, coliform, E. coli, and Staphylococcus aureus were not detected during the storage period of 6 months. Total bacteria count increased to 4.3 log CFU/g at the end of the storage period. Data obtained from this study showed that marinated tench can be stored for more than 6 months.
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Affiliation(s)
- Y. Özogul
- Department of Fish Processing Technology, University of Cukurova, Faculty of Fisheries Balcali, Adana, Turkey,
| | - E. Kuley
- Department of Fish Processing Technology, University of Cukurova, Faculty of Fisheries Balcali, Adana, Turkey
| | - F. Özogul
- Department of Fish Processing Technology, University of Cukurova, Faculty of Fisheries Balcali, Adana, Turkey
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Özogul F, Kamari N, Küley E, Özogul Y. The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) fillets. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02014.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kuley E, Özoğul >F, Özogul Y, Olgunoglu AI. Comparison of fatty acid and proximate compositions of the body and claw of male and female blue crabs (Callinectes sapidus) from different regions of the Mediterranean coast. Int J Food Sci Nutr 2009; 59:573-80. [DOI: 10.1080/09637480701451201] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Özogul F, Özogul Y, Kuley E. Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4°C). Food Chem 2008; 108:933-41. [DOI: 10.1016/j.foodchem.2007.11.070] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2007] [Revised: 10/08/2007] [Accepted: 11/28/2007] [Indexed: 10/22/2022]
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Özogul F, Kuley E, Özogul Y. Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °C. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01305.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Özogul Y, Özogul F, Alagoz S. Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.08.009] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Özogul Y, Ahmad JI, Hole M, Özogul F, Deguara S. The effects of partial replacement of fish meal by vegetable protein sources in the diet of rainbow trout (Onchorynchus mykiss) on post mortem spoilage of fillets. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.02.043] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Özogul F, Özogul Y. Formation of biogenic amines by Gram-negative rods isolated from fresh, spoiled, VP-packed and MAP-packed herring (Clupea harengus). Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0064-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Kuley E, Özogul F, Özogul Y. Effects of aluminium foil and cling film on biogenic amines and nucleotide degradation products in gutted sea bream stored at 2±1 °C. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0081-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Özogul Y, Özogul F, Olgunoglu AI. Fatty acid profile and mineral content of the wild snail (Helix pomatia) from the region of the south of the Turkey. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-1191-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Özogul F, Taylor KDA, Quantick PC, Özogul Y. A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere. Int J Food Sci Technol 2000. [DOI: 10.1111/j.1365-2621.2000.00405.x] [Citation(s) in RCA: 73] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Özogul F, Taylor K, Quantick P, Özogul Y. Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chem 2000. [DOI: 10.1016/s0308-8146(00)00169-2] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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