Social media marketing strategy: definition, conceptualization, taxonomy, validation, and future agenda

Although social media use is gaining increasing importance as a component of firms’ portfolio of strategies, scant research has systematically consolidated and extended knowledge on social media marketing strategies (SMMSs). To fill this research gap, we first define SMMS, using social media and marketing strategy dimensions. This is followed by a conceptualization of the developmental process of SMMSs, which comprises four major components, namely drivers, inputs, throughputs, and outputs. Next, we propose a taxonomy that classifies SMMSs into four types according to their strategic maturity level: social commerce strategy, social content strategy, social monitoring strategy, and social CRM strategy. We subsequently validate this taxonomy of SMMSs using information derived from prior empirical studies, as well with data collected from in-depth interviews and a quantitive survey among social media marketing managers. Finally, we suggest fruitful directions for future research based on input received from scholars specializing in the field

Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

PMID = 3065003

Quality changes of hot smoked catfish (clarias gariepinus) during refrigerated storage

Changes in the quality of hot smoked catfish were determined just after smoking and during refrigerated storage. Chemical, sensory and microbiological analyses of the samples were carried out during the storage to test their shelf life and quality. Total viable count, total volatile basic nitrogen, peroxide values and thiobarbituric acid values increased, while sensory scores decreased during storage. The pH values were slightly increased by storage time. It was found that hot smoked catfish samples were unfit for human consumption at day 24 according to microbiological and sensory analyses. Results of this study can be applied to improve the existing methods of catfish processing. The findings exemplify the storage ability of hot smoked catfish for a period of as long as 24 days under refrigerated storage. These findings can be well utilized by researchers as well as manufacturers in the economic preparation of hot smoked fish products and for long-term storage. Based on these results, suitable methods of preservation and packaging techniques can be developed for improving the shelf life of hot smoked catfish. © 2007, Blackwell Publishing

Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)

The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). It was determined that crude protein, lipid, crude ash and salt amounts in the group where dry salting method was applied were higher than the group where brine salting occurred, in addition protein and lipid values decreased as storage period was longer (P < 0.05). It was determined that there is an increase in total aerobic mesophilic, psycrophile bacteria and enumeration of yeast and mould as storage period increased, while coliform bacteria decreased (P < 0.05).This work was supported by Munzur University Scientific Projects Coordination Department (Project Number: YLTUB012-03)