Fish consumption choices are impacted by the socioeconomic aspects of customers. A field survey was done in 2022 with the purpose of (i) measuring the frequency of fish consumption, (ii) studying the socioeconomic characteristics of customers and their preferences; and (iii) researching the variables impacting the consumption of fish by consumers in the Siraha district. A sample size of 102 individuals was selected randomly from the Siraha district, including the Lahan Municipality, Dhangadhimai Municipality, and Golbazar Municipality, to ensure representation across diverse socio-economic backgrounds. Data was collected using a questionnaire administered to the participants. Respondents (58.8%) overwhelmingly prefer to eat fish more than twice a week, throughout the year or particularly in winter. Rohu (Labeo rohita) and carp (Cyprinus carpio) are the most often eaten fish species. The frequency of fish-consumption shows a strong connection with income level and education level. The stepwise multiple regression model explained 58.1% of the overall variation in fish consumption. The market structure is not sanitary, the price of fresh fish is expensive, and the consumption frequency of customers is impacted, particularly for poor socio-economic groups. boosted by a variety of various legislation, marketing, and advertising methods. In addition, consumers should be dispersed throughout the year rather than exclusively in particular seasons.

Non-porous materials like cellulose and starch can be extracted from agro- industrial wastes and incorporated with nanoparticles for effective biotechnological purposes. In this study, silver nanoparticles (AgNps), silver-cellulose nanoparticles (AgNps-C) and silver-starch nanoparticles (AgNps-S) were characterized by UV-visible spectroscopy. Fourier transform infrared spectroscopy (FTIR) was used to identify viable biomolecules involved in capping and active stabilization of AgNps. Average sizes and morphologies of AgNps, AgNps-C and AgNps-S were further analyzed by scanning electron microscopy (SEM) and the percentage composition of each element was investigated by energy-dispersive X-ray spectroscopy (EDS). Antimicrobial activity of the synthesized AgNPs-C and AgNPs-S was tested against multiple antibiotic resistance microorganisms isolated from fish and meat. Zones of inhibition displayed by AgNPs-C and AgNPs-S ranged from 8.00 to 13.30 mm and 5.00 to 10.30 mm, respectively. The Minimum inhibitory concentration (MIC) for AgNPs-C and AgNPS-S ranged from 125 µg/mL to 500 µg/mL and 500 µg/mL to 1000 µg/mL, respectively. AgNPS-S and AgNPs-C inhibited the growth of microorganisms associated with spoilage of fish and meat. The bio-applications of AgNP –C and AgNP-S can be exploited in food industries as preservative agent or incorporated to packaging materials to elongate the shelf life of food products and reduce the side effects attributed to chemical preservative agents.

Rainbow trout (Oncorhynchus mykiss) were examined effects of apricot kernel oil (Prunus armeniaca L.) on the immune mechanisms. After Fish weight 40 ±0,03 g was intraperitoneal (i.p.) injection 1% and 10% apricot kernel oil (AKO), blood was taken from the caudal vein of anesthetized (50 ppm, benzocaine) fish. Myeloperoxidase production (MPO), Serum bactericidal activity, protein levels, Lysozyme response (LYS) and total immunoglobulin (Ig) were determined on days 3, 7, 14 and 21. The same strategy was conducted on a control bunch. No contrasts were found within the levels of immunuglobulin between the control and test groups. However, there were considerable increases in bactericidal activity, MPO, LYS, protein levels and important differences were detected between the control and experimental groups. AKO can be utilized to improve the resistant instruments of rainbow trout.

This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4  1°C. Untreated and treated samples were examined from day 0 to 10 during refrigerated storage using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis. Samples treated with red cabbage extract showed less degradation due to lipid oxidation compared to untreated samples. Lipid peroxide values on treated samples showed benefits through day-6. This work shows that red cabbage antioxidant extracts represent an inexpensive and natural method for reducing oxidative spoilage of fresh fish.

Most data of fish feeding on cnidarians were obtained from the studies on gut contents of the predators rather than in situ observations. The feeding observation of Boops boops on Geryonia proboscidalis was observed in September 2013, in Sığacık Bay, the Aegean Sea, Turkey. The four bogue specimen was approximately 10-12 cm in total length (TL), and two out of six tentacles and tip of oral arm of G. proboscidalis was extirpated before the incidence. B. boops individuals directly attacked the intact tentacles of the hydrozoan, and extirpated rest of them in a minute. The present observation is also the northernmost record of G. proboscidalis from the Turkish coasts.

This study was conducted to assess the effect of drying methods and pre-treatments on nutritional content and sensory quality of dried fish. The experiment was conducted in factorial arrangement of 2×3×2 with two drying methods (sun and oven drying), three fish species (tilapia, cat fish and carp) and two preservatives treatment (garlic and ginger juice) laid out in Completely Randomized Design (CRD). Fresh fillets were analysed for their nutritional value and sensory quality. The compositions of the fresh fillets were 6.50-7.59% for ash, 74.20-76.67% for protein, 8.06-9.09% for fat and 8.47-9.12% for total carbohydrates. Drying reduced the moisture contents from 74.74-75.81% to between 7.76-8.25%, making it safe for storage. The ash content changed from 7.11 to 7.34 and from 6.50% to 6.34% for cat fish and tilapia, respectively, with statistical significance whereas no change was observed in carp with 7.60% because of drying. Drying method had no difference in ash and protein contents while increase in fat from 7.75 to 9.44% and a decrease in carbohydrate from 9.37 to 8.13% were observed in sun dried samples than that of oven dried fillets. This study showed that nutritional values of dry fish did not statistically changed during storage period of 3 months.

Non-porous materials like cellulose and starch can be extracted from agro- industrial wastes and incorporated with nanoparticles for effective biotechnological purposes. In this study, silver nanoparticles (AgNps), silver-cellulose nanoparticles (AgNps-C) and silver-starch nanoparticles (AgNps-S) were characterized by UV-visible spectroscopy. Fourier transform infrared spectroscopy (FTIR) was used to identify viable biomolecules involved in capping and active stabilization of AgNps. Average sizes and morphologies of AgNps, AgNps-C and AgNps-S were further analyzed by scanning electron microscopy (SEM) and the percentage composition of each element was investigated by energy-dispersive X-ray spectroscopy (EDS). Antimicrobial activity of the synthesized AgNPs-C and AgNPs-S was tested against multiple antibiotic resistance microorganisms isolated from fish and meat. Zones of inhibition displayed by AgNPs-C and AgNPs-S ranged from 8.00 to 13.30 mm and 5.00 to 10.30 mm, respectively. The Minimum inhibitory concentration (MIC) for AgNPs-C and AgNPS-S ranged from 125 µg/mL to 500 µg/mL and 500 µg/mL to 1000 µg/mL, respectively. AgNPS-S and AgNPs-C inhibited the growth of microorganisms associated with spoilage of fish and meat. The bio-applications of AgNP –C and AgNP-S can be exploited in food industries as preservative agent or incorporated to packaging materials to elongate the shelf life of food products and reduce the side effects attributed to chemical preservative agents.

In the study, Trachurus trachurus, Engraulis encrasicolus, Merlangius merlangius euxinus, and Mullus barbatus from along the coast of Sinop were analysed for the content of copper (Cu), zinc (Zn), lead (Pb), cadmium (Cd), iron (Fe), nickel (Ni) and aluminium (Al) in the muscle. Zn, Pb and Cd concentrations were determined to be lightly higher than the acceptable rates in fish samples. The provisional tolerable daily and weekly intake of trace metals in our work were all under than the limits set by the Food and Agriculture Organization/World Health Organization, while for Cd, only M. barbatus was higher than FAO limits. E. encrasicolus and M. barbatus had the highest values for the collected total target danger section, but they did not posture a potential hazard within the diet of local residents. For carcinogenic and non carcinogenic risk assessment, the results were lower than the admissible rate of EPA. In the four fish species in the work, the Target cancer risk values of Ni were greater than 10-4, whereas the Target cancer risk values of Pb were smaller than 10-6. According to these results, it is thought that the Ni concentration in fish does pose a carcinogenic risk due to long-term and continuous consumption.

This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4  1°C. Untreated and treated samples were examined from day 0 to 10 during refrigerated storage using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis. Samples treated with red cabbage extract showed less degradation due to lipid oxidation compared to untreated samples. Lipid peroxide values on treated samples showed benefits through day-6. This work shows that red cabbage antioxidant extracts represent an inexpensive and natural method for reducing oxidative spoilage of fresh fish.

In this study; the human health risks of whiting meat and roes, which are frequently consumed in Turkey were evaluated in terms of minerals and heavy metals. The potential of human health risks according to consumption of whiting meats and roes were assessed by estimating of Metal Pollution Index (MPI), Estimated Weekly Intake (EWI), Target Hazard Quotient (THQ), Total Target Hazard Quotient (TTHQ) levels of heavy metals. The Cd, Hg and Pb results found in the roes were lower than the acceptable limits identified by Turkish Codex. The results showed that the investigated fish meat’s Pb levels were higher than the limit values except from in April and May. The highest Cd content was 0.22 mg.kg-1 in whiting meat in December while the lowest Cd content was 0.03 mg.kg-1 in May. The maximum value of metal pollution indices (MPI) was determined as 0.44 for whiting meat and 0.66 for roes in March. The THQ values of whiting meat and roes were lower than 1 for six months. However, the TTHQ values of whiting meat in February and March were higher than 1 indicating health risk for the consumer by consuming whiting meat.