Working fields in the food technology department of Central Fisheries Research Institute are seafood processing technologies such as salting, marinating, smoking, drying, canning. In addition, new preservation techniques are also being studied in our department.
One of these techniques is nanotechnology and nanocomposite films prepared with this technology. Edible films made from proteins are the most interesting films. In our studies, fish samples are going to be coated with nanocomposite films by using the electrospinning unit which intended for their shelf lives and quality properties. Study subjects of electrospinning unit analysis; Tests of packaging materials like mechanical strength, hydrophilic and hydrophobic properties, morphological characteristics, antioxidant and antimicrobial effects, biodegradation rate, water vapor permeability, in vitro and model food experiments, and thermal stability, tests of electrospinning solution like viscosity, surface tension, and conductivity.
Another subject we have studied is the evaluation of by-products and waste supported by ultrasound applications, together with products such as protein isolate and hydrolyzate. The analysis we apply to those products; functional property analysis (water holding capacity, oil holding capacity, foaming capacity, emulsifying properties, isolate and hydrolysate yields, hydrolyse degree and antioxidant activity), chemical quality analysis (total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), Tiobarbutiric acid (TBA) analysis, fatty acids, chemical composition (raw protein, lipid, dry matter, crude ash), pH, color analysis and microbiological analysis, biogenic amine analysis (putresin, cadaver, histamine, tyramine, triptamine, β-phenylethylamine, spermine, spermidine, methylamine, ethylamine and ethanolamine).
Some of the other studies we have done in our department are as follows;
In order to ensure diversity in consumption, fish such as trout, sea bass, bonito, and shad are smoked, and anchovy are presented to consumers by making marinades. The attempts to transfer the experiences to the private sector continue, as the potassium salt can be used in marinates in terms of food, and the sensory and economic value of the bonito, shad, trout, and sea bass will increase significantly.
Studies are carried out to increase the shelf life, quality and added value of the product with the addition of antioxidants and antimicrobials (bay leaf, rosemary, thyme) in anchovy oil with microencapsulation by spray drying.
Studies are also carried out to determine the amount of seafood consumption and habits of the people of the country and what should be done to increase this.
Analyzes to determine the nutritional content and quality of fish meat are carried out by our laboratories.
- Determination of Storage Stability and Consumer Acceptance of Some Smoked Fish Species in Eastern Black Sea Preliminary
- Determination of Quality Criteria and Shelf Life of Trout Coated with Whey Protein Isolated Nanocomposite Films
- Examination of Oxidative Stability of Microencapsulated Anchovy Oil by Adding Natural Antioxidants
- Use of Alternative Marinating Sources in Utilization of Anchovies
- Antimicrobial effects of Lactoferrin - Fish Gelatine Nanofiber Membranes
- Determination of Storage Stability of Protein Isolates and Hydrolyzates Obtained from Sprat
- The Effect of Ultrasound-Assisted Protein Hydrolyzate Production and the Possibility of Use in Some
- The Ultrasound Assisted Fish Gelatin Extraction