Gulsum Balcik-Misir is a Food Engineer and working in Processing and Evaluation section of Central Fisheries Research Institute since 1997. He/she has completedrnhis/her MSc degree in fatty acids. He/She is pursuing his/her PhD degree in processing by-products to obtain value added ingredients and use in processed fish.rnSome of the projects I have recently working in; Determination of Storage Stability and Consumer Acceptance of Some Smoked Fish Species in Eastern BlackrnSea, Fisheries Sector Report of TR90 Region, Determination of National Food Composition and Formation of a Widely Available and Sustainable System. Somernof his/her research articles; Variations in Total Lipid and Fatty Acid Contents of Edible Muscle, Liver and Roes of Spotless Shad, Alosa immaculata during CatchingrnSeason in Black Sea; Fish Consumption Preferences of Consumers in Trabzon, Turkey, Yunus Research Bulletin and; Innovative Packaging Solutions for Seafood:Active Packaging, MOCADESU 2015, 1st International Conference on Sea and Coastal Development in the Frame of Sustainability.
In recently, the mostly used proteins in the food industry are derived from soybeans or milk. The soybean and milk industries have concentrated on recovery and usage of proteins from their by-products. The same situation cannot be said for the seafood industry, especially underutilized fish species and protein-rich by-products, which are used in animal feed fish meal/oil and fertilizer production. However, many types of research showed that these materials contain valuable proteins, amino acids,oil, enzymes, collagen, gelatin and bioactive compounds. Developments of novel technologies give the opportunity to extract proteins from these products and utilize as functional ingredients in food systems. Seafood by-products and underutilized species, causing major environmental and economic problems, can be converted into value-added and ready-to-eat products,contributing to the sustainability of natural resources, reducing waste management costs and producing profitable products with functional features and great usage area. A promising evaluation route of seafood processing by-products and underutilized species are the production of fish protein hydrolysates and isolates. Protein hydrolyzation is the process including chemically or enzymatically broken down the proteins to peptides and/or free amino acids. The other protein recovery method is pH shift method that based on the differences in solubility that muscle proteins in water exhibit at different pH values. The recovered proteins both have essential nutrients, antioxidant activities and good functional properties such as gelling, water holding, oil absorption, protein solubilization, foaming and emulsifying properties. With these characteristics, they can be used as ideal ingredients for manufacturing different types of food products. In this study, knowledge about the evaluation possibilities of by-products and underutilized fish as value-added products have complied. It is hoped that the work will be beneficial to all interested actors in the sector.
Silvina Generoso has completed her Bachelor degree in Biochemistry from National University of Tucumán (UNT), Argentina and PhD from National University of Santiago del Estero, Argentina in 2005. Currently she is an Professor at the National University of Santiago del Estero (UNSE), Santiago del Estero, Argentina. She has coined more than 30 international publication, attended more than 65 national scientific meeting and a n about 30 International presentations.
The oxygen-reactive species may generate oxidative stress, which could result in degenerative diseases. Antioxidant mechanisms usually act in a coordinated way, and they get together in two defense systems: enzymatic and non-enzymatic system. The enzymes Metallo-dependent of the organism and the natural substances present in legumes have the capacity to delay, decrease or inhibit the oxidative processes. This work aimed to evaluate the bio accessibility of zinc and bioactive compounds of flour obtained from Argentinean native forest fruits corresponding to the family of leguminous plants: white carob (Prosopis alba) and Chañar (Geoffroea decorticans), to use them in human food. The study was done on carob flour (AF) and chañar flour (CHF). The minerals were quantified by atomic absorption spectrometry. Bio accessibility (D%) was estimated by dialysate percentage after in vitro digestion. The potential contribution (AP) was calculated. Their phenolic concentrations were obtained using Folin-Ciocalteu’s method and their antioxidant activity was evaluated in vitro using the radical DPPH (1,1-diphenyl-2-picrylhydrazyl) and expressed as the percentage of the trapping capacity against DPPH. AF and CHF presented contents of Zn 1.20 and 1.48 mg/100g; D% 24 and 28; AP 0.29 and 0.41 respectively. CHF contains 112±18.3mg EAG/100g of total phenols and AF 156±16.9 mg EAG/100g. The results showed that the antioxidant potential was higher in CHF 39.78% than FA: 16.4%, in preparations with 100 mg/l. The values for the discoloring percentage of DPPH radical were corrected as to quercetin fixed as the standard with a value of 100% antioxidant capacity. The samples under study are useful sources of Zn, the cofactor of the enzyme superoxide dismutase and of antioxidants, mainly of phenolic compounds. Therefore, these flours could be suitable for functional foods formulation.