Sex ratio estimations of Chelonia mydas hatchlings at Samandağ Beach, Turkey

Samandağ Beach, an important nesting location for endangered green turtles (Chelonia mydas), is located at the most eastern part of the Mediterranean in Turkey. Hatchling sex ratio can be one of the key factors for green turtle protection, which is under the threat of global climate change. In this study, sex ratios of hatchlings were estimated by histological examination of dead hatchlings (n = 190) and by nest temperatures (n = 14) at Samandağ Beach between the 2003 and 2007 nesting seasons. The histological examination of dead C. mydas hatchlings and temperature-recorded nests indicated a female-biased sex ratio on Samandağ Beach. By histological examination, top and bottom levels of nests were recorded as 94% and 64% of females. Sex ratios during the middle third of the incubation period ranged from 39% to 97% for females with a mean of 74%. Distance from the sea was correlated with the middle third of incubation temperature (r = –0.604, P = 0.022) and female ratio (r = –0.573, P = 0.032). While nest temperatures and nest parameters such as hatching success, clutch size, nest distance from the sea and from vegetation, nest depth, and the day of emergence were not found significantly different among years (P > 0.05), incubation duration was found significantly different among years (P < 0.05). The results showed a female-dominated sex ratio by both histology and nest temperature. The knowledge of hatchling sex ratios provides information on demographic parameters, and coupled with appropriate conservation measures this can make important contributions to studies of climate change effects on green sea turtle populations. © TÜBİTAK

Fatty acid profile and proximate composition of the thornback ray (Raja clavata, L. 1758) from the Sinop coast in the Black Sea

The fatty acid and proximate composition in the flesh of thornback ray (Raja clavata, L. 1758) collected in the coast of Sinop in Turkey were evaluated. Proximate analyses of thornback ray are rich in protein (20.02%) and low in lipid (0.51%). The crude ash and moisture contents were found as 1.38% and 77.47%, respectively. The total SFA, MUFA and PUFA content were 48.27%, 13.98% and 24.10% of total fatty acids, respectively. Palmitic acid (C16:0, 26.45%) and stearic acid (C18:0, 10.62%) were the dominant saturated fatty acids. The major unsaturated fatty acids were determined as docosahexaenoic acid (C22:6 n3, 12.21%), oleic acid (C18:1, 8.88%) and linoleic acid (C18:2, 3.43%). The results of this study have showed that thornback rays are good sources of protein. The atherogenic index (AI) and index of throm- bogenicity (IT) were calculated as 2.37 and 0.63, respectively

The storage in chilled conditions of hot smoked bonito

Bu çalışmada sıcak dumanlamanın 41C de depolanan palamutun raf ömrüne etkisi araştırılmıştır. Taze balıkta 11,21 mg/100g TVB-N ve 1,19 mgN/100g TMA olarak bulunan değerler, dumanlama işleminden sonra depolama süresi boyunca yavaşça artmış ve 15.günde sırasıyla 36,33 g/100g ve 18,71 mgN/100g'a ulaşmıştır. pH değeri depolama süresi sonunda 5,97 olarak tespit edilmiştir. Mikrobiyolojik analizlere göre, 15. günde 3,8x103 CFU/g toplam mezofilik bakteri, 3,5x103 CFU/g maya, 2,1x102 CFU/g küf tespit edilmiştir. Sıcak dumanlanan ve 41C'de depolanan palamut balıklarının 15 güne kadar güvenle tükenebileceği sonucuna varılmıştır.The storage in chilled conditions of hot smoked bonito. In this study, the effects of hot smoking on shelf-life of bonito stored at 4&plusmn;1&deg;C were investigated. In fresh bonito, TVB-N and TMA-N values were found as 11.21 mg/100g and 1.19 mgN/100g respectively. During the storage periods, TVB-N and TMA values slowly increased and were determined as 36.33 mg/100g and 18.71 mgN/100g respectively at the end of the storage period. pH value didn't change significantly and was 5.97 at the end of the storage period. According to microbiological analysis made after smoking, total mesophilic bacteri counts 3.8x103 CFU/g, yeast 3.5x103 CFU/g, mould 2.1x102 CFU/g were found at 15th days. According to the results, the bonito hot smoked and stored at4&plusmn;1&deg;C can be safely consumed for 15 days