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BACKGROUND: This study was conducted to investigate the quality and shelf life of shrimps (Parapenaeus longirostris, Lucas 1846) glazed with biodegradable gelatin solutions combined with grape (Vitis vinifera L.) seed oil (GSO). Therefore, shrimps were divided into five groups and were glazed with distilled water (control), G (gelatin), G + 5% GSO (gelatin with 5% GSO), G + 10% GSO (gelatin with 10% GSO) and G + 15% GSO (gelatin with 15% GSO). Glazed shrimps were vacuum packaged and stored at -18 °C for 12 months. Proximate composition of the shrimps was determined, and the microbial (total viable counts, psychrotrophic bacteria count and Enterobacteriaceae), sensorial, chemical (residual sulfite, pH, total volatile basic nitrogen, trimethylamine nitrogen, thiobarbituric acid reactive substances) analysis, colour measurement, and melanosis formation were evaluated throughout the storage period. RESULTS: According to the analysis results, edible G + GSO coatings improved the meat quality and the brightness of the shrimps. The combined treatment reduced the quality loss of the shrimps which was caused by lipid content and prevented the total psychotropic bacteria growth throughout the storage. Moreover, glazing with G + GSO retarded the melanosis formation of the frozen shrimps. CONCLUSION: The study results revealed that GSO may be a recommended alternatively to sodium metabisulfite, which is a hazardous chemical substance commonly used against melanosis of shrimps. © 2023 Society of Chemical Industry.

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In the present study, the lipid amount and fatty acid profile of different Sparidae species, including gilthead seabream, juvenile gilthead seabream, annular seabream, white seabream, common two-banded seabream were evaluated. Fish were seasonally collected from Köycegiz Lagoon (Mugla, South Western Turkey) from June 2018 to June 2019 and after collection, the sex of each specimen was recorded. According to the results of the study, the highest lipid amount was found in female annular seabream individuals as 8.09 ± 0.78% in November and the lowest lipid amount was found in male juvenile gilthead seabream as 0.98 ± 0.12% in March. Palmitic acid and oleic acid were determined as the most abundant SFA and MUFA for all species, respectively. The highest value of DHA, which was the predominant PUFA was assessed as 15.33 ± 0.26% in female white seabream in November whereas the lowest value (3.83 ± 0.36%) was found in gilthead seabream in December. The n-6/n-3 ratio was determined between 0.27 ± 0.00 (for male common two-banded seabream in July)-1.20 ± 0.03 (for male gilthead seabream in December) and it followed within the range of healthy values for all species. As a conclusion, it was found that values of lipid and fatty acid profiles among the examined Sparidae species vary among the season of collection. The results of the study gave the seasonal nutritional values of four economically-important Sparidae species that being rich in healthy polyunsaturated fatty acids such as DHA, have beneficial in human nutrition.

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Purpose To determine the relationship between target lesion selection with use of Response Evaluation Criteria in Solid Tumors (RECIST) version 1.1 and classification of therapeutic response in patients with metastatic cancer undergoing systemic cytotoxic and/or targeted therapies. Materials and Methods This prospective multireader study was conducted between July 2015 and July 2017. Three hundred sixteen consecutive participants with metastatic cancer underwent 932 CT examinations to monitor systemic treatment. CT studies were independently read by three radiologists. Readers identified a maximum of five lesions total (and a maximum of two lesions per organ). Dedicated oncology tumor response software was used. The Fleiss κ statistic was used to analyze interreader agreement in the assignment of individual response classes (complete response, partial response, progressive disease, or stable disease) and in the differentiation between progressive and nonprogressive disease. Results Readers selected the same set of target lesions in 128 of the 316 participants (41%) and selected a different set in 188 (59%). When target lesion selection was concordant, agreement was high (assignment of treatment response category: κ = 0.97; 95% confidence interval [CI]: 0.91, 1.0; differentiation between progressive and nonprogressive disease: κ = 0.98; 95% CI: 0.90, 1.0). When target lesion selection was discordant, agreement was significantly reduced (assignment of treatment response category: κ = 0.58; 95% CI: 0.54, 0.62; differentiation between progressive and nonprogressive disease: κ = 0.6; 95% CI: 0.59, 0.70). With concordant target lesion selection, readers agreed regarding diagnosis of progression in 97.7% of participants (95% CI: 95.4%, 100.0%); with discordant target lesion selection, readers agreed in only 55.3% (95% CI: 47.9%, 62.6%) (P < .01). Conclusion In patients with metastatic cancer undergoing systemic treatment, different cancer sites may appear similarly suitable and thus likely to be selected as target lesions but may yield inconsistent or even conflicting results with Response Evaluation Criteria in Solid Tumors (RECIST) version 1.1. This indicates that the current, limited set of target lesions in RECIST 1.1 may not reflect overall tumor load or response to therapy. © RSNA, 2018 See also the editorial by Sosna in this issue.

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Sensory, chemical [pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), thiobarbituric acid (TBA)] and composition (crude protein and crude lipid) analyses were carried out on whole, gutted and fillets of seabass that were frozen (-18 ± 2 °C) and thawed more than once in microwave. It was detected that the sensorial acceptability values decreased certainly for all fish samples (whole, gutted and fillets of sea bass) when compared with control group. While chemical (pH, TVB-N, TMA-N, TBA) values increased, crude protein and crude lipid values decreased after the multiple freezing and thawing cycles under microwave. The obtained results offered that thawing by microwave is not appropriate sea bass because of the undesirable cooking effect of microwave to the some parts of fish such as tail, eye and fins. Also skin dryness, moisture losses in eye fluids and textural deteriorations were observed. Significant differences (P < 0.05) were found in general acceptability values and pH, TVB-N, TBA and crude protein results among the sea bass groups thawed in microwave conditions.

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A heavy metal risk assessment based on estimated daily intake (EDI) and target hazard quotient was made for children and adults. Five fish species captured from the eastern Aegean Sea were analyzed for Cr, Cu, Cd, Hg and Pb by inductively coupled plasma spectroscopy in muscle tissue of red mullet (Mullus barbatus), surmullet (Mullus surmuletus), sand steenbras (Lithognathus mormyrus), common two-banded seabream (Diplodus vulgaris) and common pandora (Pagellus erythinus). The ranges for mean metal concentration (mg/kg wet wt) in the five species were 0.27-0.39 Cr, 0.12-0.22 Cu, 0.09-0.10 Hg and 0.10-0.12 Pb. All means were identical for Cd at 0.03 mg/kg wet wt. The EDI values for each metal were ascertained not to exceed the tolerable daily intake amount. Fish did not contain sufficiently high levels of these metals to pose a carcinogenic risk.

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In this study, it was aimed to detect the specific parameters that effect the maturation of farmed sea bass fillets stored in sunflower oil. Sea bass fillets were taken into the pickling solution (2.5% acetic acid and 11% sodium chloride) at 4 °C(±1). Fish meat in each group was analysed for the following parameters; pH, moisture%, acetic acid% and NaCl% in the maturation pickling solution and in sunflower oil. At the end of the 90 days storage, there were not any negative situations about the fish in terms of the scientific approach. It was detected that the skinless samples had the less NaCl and acidity values but scaly and scaleless samples had the higher values. Main reasons are: for the scaly and scaleless samples, the skin acted as a barrier in the pickling solution or oil and for scaly samples, scales depart from the skin and defeat the passing of NaCl and acid to the meat. When evaluating this study results, the fillet group samples which contain more salt and acetic acid are thought to be more appropriate for marinating in terms of shelf-life and quality.