Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)

Ersoy, Beyza; Yanar, Yasemen; Küçükgülmez, Aygül; Çelik, Mehmet

doi:10.1016/j.foodchem.2005.08.055

Cited by 115 publications

(98 citation statements)

References 14 publications

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“…As for red drum, all cooked samples presented a higher PUFA content compared to the raw sample, due to moisture losses that occur during cooking (Ersoy 2006). The highest increase was found in BL and FL samples, with an increase of 341.2 and 455.2 %, respectively.…”

Section: Resultsmentioning

confidence: 91%

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

2014

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Benefits of fish consumption are widely known, but there is little information about nutrient values of raw and cooked fish. The aim was to study the impact that six cooking techniques have on the nutritional composition of two fish species with low content of adverse nutrients in renal diet. Raw and steamed, foiled with aluminum, foiled with banana leaf, gas oven-baked, microwave oven-coked and fried lightly samples were chemically analyzed to determine their protein, phosphorus and lipid content. Crevalle jack: all methods increased lipid and protein content and fatty acids (FA) varied in all cooking methods. Phosphorus decreased in the steamed and microwave oven-cooked samples. Red drum: foiled and fried lightly increased lipid content compared to the raw sample. FA concentration changed in all cooking methods. Protein increased with every technique and phosphorus decreased in the steamed and gas oven-baked samples. Renal patients should preferably consume crevalle jack steamed or microwave oven-cooked and red drum steamed or gas oven-baked.

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Section: Resultsmentioning

confidence: 91%

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

2014

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“…It is also necessary to implement measures to control industrial waste discharge and to avoid dispersal of these persistent toxic contaminants into the environment. Removal of skin [75] and some cooking processes [76] reduce contaminant levels in fish. However, the amount of contaminant reduction is highly variable among species, contaminants, and cooking conditions [76,77], and in some cases higher concentrations are reported in the skin-off salmons than their skinon counterparts [78].…”

Section: Policies To Reduce Exposure To Pepsmentioning

confidence: 99%

Seafoods and Environmental Contaminants

Özçelik

Uygun

Bayram

2010

Handbook of Seafood Quality, Safety and Health Applications

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Seafood is one of the major sources of protein and functional components that are crucial to human health and is an important part of the diet in many countries. On the other hand, seafood usually contains residues of persistent environmental pollutants (PEPs), such as organohalogen compounds: polychlorodibenzodioxins (PCDDs) and polychlorodibenzofurans (PCDFs) namely dioxins, polychlorinated biphenyls (PCBs), polychlorinated naphthalenes (PCNs), polybrominated diphenyl ethers (PBDEs), organochlorine pesticides (OCPs), and heavy metals (mercury-Hg, arsenic-As, cadmium-Cd, and lead-Pb). Dietary intake is the major contributor of human exposure to these contaminants and seafood has the greatest risk due to its high lipid content. These lipophilic chemicals accumulate in fatty tissues of marine organisms and are subsequently transferred to humans through the food chain, damaging ecosystems and human health.PEPs in seafood have gained special attention from consumers, scientists, and environmental and governmental organizations due to their widespread consumption. Several studies have determined PEPs in aquatic organisms from freshwater and marine environments. Beside the marine ecosystem, products from aquaculture are also associated with increased risk of contamination by these pollutants, as well as antibiotic residues. This chapter discusses the wide range of studies on seafood contaminants and the factors behind the contamination. Furthermore, regulations for these contaminants and recommendations to reduce the risk of contamination are provided. Persistent environmental pollutants (PEPs) Organohalogen compounds (OCs)OCs is a group of chemically stable, carbon-based, and ubiquitous compounds characterized by low volatility and high lipid solubility. They are formed mainly through combustion, waste incineration, metal recycling and refining, chemical manufacturing, biological, and Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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“…Bu çal›flmada bal›k çorbas› yap›m›nda kullan›lan levrek (Dicentrarchus labrax L., 1785) ülkemizde en çok üretimi ve ihracat› yap›lan ekonomik bir çiftlik bal›¤› türüdür (7). Türkiye ‹statistik Kurumunun verilerine göre 2015 y›l›nda yetifltiricilikle üretilen levrek miktar›n›n yaklafl›k 75 bin ton oldu¤u bildirilmifltir (8).…”

Section: Introductionunclassified

Monosodyum Glutamatin Balik Çorbasi Ve Balik Köftesi̇ni̇n Duyusal Özelli̇kleri̇ Üzeri̇ne Etki̇si̇

Ulusoy¹,

Doğruyol²,

Alakavuk³

et al. 2017

GIDA

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ÖzBu çal›flmada farkl› miktarlarda ve tuz ile kombine edilerek kullan›lan monosodyum glutamat›n (MSG) bal›k çorbas› ve bal›k köftelerinin duyusal özelliklerine olan etkisi de¤erlendirilmifltir. Kültür levre¤inin (Dicentrarchus labrax L., 1785) at›klar›ndan yap›lan bal›k çorbalar› 2 gruba ayr›lm›flt›r. Birinci grup % 0.3 tuz ve % 0.3 MSG içeren TM1 grubu, ikinci grup ise % 0.4 tuz ve % 0.2 MSG içeren TM2 grubu olarak adland›r›lm›flt›r. Bal›k köftesi ise hamsi (Engraulis encrasicolus L., 1758) etinden haz›rlanm›flt›r. Köfte harc› kullan›larak yap›lan bal›k köfteleri 2 gruba ayr›lm›flt›r. Birinci grup yaln›zca % 0.8 MSG içeren M grubu ve ikinci grup ise % 0.5 tuz ve % 0.5 MSG içeren TM grubudur. Çorba ve köfte ürün gruplar›n›n duyusal özellikleri on panelist taraf›ndan efllenmifl k›yaslama testi kullan›larak de¤erlendirilmifltir. Sonuçlara göre, hem bal›k çorbas› hem de bal›k köftesinde, tuz ile kombine olarak kullan›lan MSG'›n ürünlerde genel be¤eniyi artt›r›rken, düflük sodyumlu ürünlerin tat ve lezzetini artt›r›p gelifltirdi¤i ortaya ç›km›flt›r.Anahtar kelimeler: MSG, tuz, bal›k çorbas›, bal›k köftesi, duyusal özellikler EFFECT OF MONOSODIUM GLUTAMATE ON THE SENSORY PROPERTIES OF FISH SOUP AND FISH BALL AbstractThe effects of monosodium glutamate (MSG) on the sensory properties of fish soup and fish balls were evaluated. Different amounts of MSG were used alone or by combining with salt. Fish soup, prepared with waste from cultured sea bass (Dicentrarchus labrax L., 1785), was divided into two portions. The first group was named as TM1 and included 0.3% salt and 0.3% MSG, whereas the second one was called TM2 and 0.4% salt and 0.2% MSG were added. The fish balls were prepared from anchovy (Engraulis encrasicolus L., 1758) flesh and separated into two parts. For the first part only 0.8% MSG was added, and it was named group M, while the second group included 0.5% salt and 0.5% MSG and was called TM. Sensory properties of the fish soup and the ball products were evaluated by ten experienced panelists by using paired comparison test. Combining the MSG with salt increased general the preferability in both the soup and fish balls and enhanced the taste and palatability of low sodiumproducts.

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Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)

Cited by 115 publications

References 14 publications

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

Seafoods and Environmental Contaminants

Monosodyum Glutamatin Balik Çorbasi Ve Balik Köftesi̇ni̇n Duyusal Özelli̇kleri̇ Üzeri̇ne Etki̇si̇

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