Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Acta Aquatica: Aquatic Sciences Journal
Gokoglu, Nalan
Unknown Affiliation
Materials Science & Nanotechnology Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C Gokoglu, Nalan; Ucak, Ilknur
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Aquatic Sciences Journal, Vol. 7: No. 2 (October, 2020)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v7i2.2459

Abstract

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 
Effects of ascorbic acid and erythorbic acid on melanosis and quality in different shrimp species Toktas, Bulent; Gokoglu, Nalan
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Aquatic Sciences Journal, Vol. 7: No. 2 (October, 2020)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v7i2.2527

Abstract

With this study, ascorbic acid and erythorbic acid were used for the first time to prevent melanosis in shrimp. Three shrimp species (Aristaeomorpha foliacea, Plesionika edwardsi and Melicertus hathor) were used. It was determined that melanosis scores were higher in the control groups. Combination of ascorbic acid and erythorbic acid with metabisulphite was found to be more effective in inhibiting of melanosis than the application alone. No significant differences were found between the groups in terms of TVB-N values. The TMA-N value of the control group was significantly higher than those of application groups. Ascorbic acid, Erythorbic acid and their combinations with sodium metabisulphite were found effective on inhibition of melanosis and quality changes in three shrimp species.Keywords: reducing agents; ascorbic acid; erythorbic acid; melanosis; quality; shrimp 
Effects of different freezing and thawing methods on the quality of giant red shrimp (Aristaeomorpha foliacea) HAN, Aysegul Tugce; GOKOGLU, Nalan
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Jurnal Ilmu Perairan, Vol. 9: No. 1 (April, 2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v9i1.6410

Abstract

The aim of this study was to investigate the effects of different freezing and thawing methods on physical, chemical, and sensory characteristics of red shrimp (Aristaeomorpha foliacea). Shell-on and shell-off shrimps were subjected to three different freezing (blast freezing, still freezing and cryogenic freezing) and thawing (on air, in refrigerator and in microwave oven) methods and stored for 30 days at -18ºC. Quality control analyses were carried out in samples after thawing. The lowest total volatile nitrogen and trimethylamine contents, pH values and cooking losses were found in cryogenically frozen shrimp, compared with other freezing methods.  However, cryogenic freezing caused colour fading and softening in texture. It was determined that microwave thawing conditions used in this study are not suitable for thawing of frozen shrimp as it negatively affects texture and colour and increases cooking loss. It was found that blast freezing, and thawing methods preserved the physical, chemical and sensory properties of shrimp better than other methods.Keywords: Aristaeomorpha foliacea; Freezing; Red shrimp; Shrimp quality
Physicochemical and textural properties of squid (Loligo vulgaris) muscle treated with organic acids Gokoglu, Nalan
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Jurnal Ilmu Perairan, Vol. 10: No. 1 (April, 2023)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v1i2.8952

Abstract

The aim of this study is to investigate the effects of organic acid treatments on tenderizing of squid muscle. Squid samples removed head, skin, viscera, and tentacles and cut into square pieces of 4 x4 cm were soaked into the citric and lactic acid solvents (1 and 2%) and kept in a refrigerator (4°C) for 24 h. It was found that organic acid treatments affected the physicochemical properties of squid. While acid application decreased pH values and water holding capacity, its increased cooking loss and free amino acid content. Texture profile parameters and sensory texture scores did not change significantly after acid treatments. The type and concentration of acids were not effective for all parameters except cooking loss.Keywords: Physicochemical; Organic acids; Squid; Texture
Co-Authors HAN, Aysegul Tugce Toktas, Bulent Ucak, Ilknur