Evaluation of ph changes in trout farms: a case study of niğde region, Turkey

In this study, it was aimed to periodically examine the pH changes in the water resources used for fish farming in some trout facilities operating in the Niğde region. For this purpose, the pH values of the water samples taken from the stations (pool entrance and exit) determined in the trout farms in the Niğde region were investigated. In this context, four (A, B, C, D) trout farms were determined and water samples were taken periodically (Spring period; April, Summer period; July, Autumn period, October and Winter period; January). The pH values in the water samples taken were interpreted within the scope of the "Water Pollution Control Regulation" standards. According to the results, the average pH values were determined as 7.25, 7.26, 7.19 and 7.18, in the A, B, C and D trout farms, respectively. In general, the pH values of the pool’s entrances were lower than the pH values of the pool’s exits. According to the ‘’Water Pollution Control Regulation’’ and the classes of inland water resources, it has been seen that the water resources are suitable for fish farming in terms of pH value in the examined stations

The effects of rosemary extract on the quality of vacuumeed mackerel burgers (scomber scombrus l., 1758).

TEZ9142Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2010.Kaynakça (s. 53-62) var.x, 63 s. : res. (bzs. rnk.), tablo ; 29 cm.Bu çalışmada, farklı konsantrasyonlarda (Grup A: %0.4 ve Grup B: %0.8) biberiye ekstraktının uskumru burgerlerinin (Scomber scombrus L., 1758) 4oC’de depolanması süresince duyusal, kimyasal (TVB-N, TBA, PV, FFA) ve mikrobiyolojik kalite parametreleri (TAMB) araştırılmıştır. Duyusal değerlendirme sonuçlarına göre Grup A panelistler tarafından 15. güne kadar tercih edilirken, kontrol ve Grup B 13. güne kadar tercih edilmiştir. Depolama başlangıcında, TVB-N değerleri kontrol, Grup A ve Grup B için sırasıyla 15.80 mg/100g, 14.86 mg/100g, 13.01 mg/100g olarak bulunmuş ve tüm gruplarda depolama boyunca dalgalanmalar göstermiştir. En düşük TBA değerleri (p<0.05) grup B’ den elde edilmiştir. Kontrol ve muamele grupları arasında FFA ve PV değerleri bakımından önemli farklılıklar gözlenmiştir (p<0.05). Toplam aerobik mezofilik bakteri (TAMB) sayımı depolama süresince tüm gruplarda 106 kob/g’ ın altında kalmıştır. Vakum paketle birlikte biberiye ekstraktının bakteri gelişimini önlemede ve biyokimyasal parametrelerde etkili olduğu görülmüştür.The quality of vacuum packaged mackerel burgers (Scomber scombrus) treated with different concentrations of rosemary extract (Group A: 0.4 % and Group B: 0.8 %) at 4oC was investigated in terms of sensory, chemical (TVB-N, TBA, PV, FFA) and microbiological (TAMB) parameters. According to result of sensory analyses, fish burger with % 0.4 rosemary extract (Group A, 15 days) were preferred by panellists, followed by fish burger with % 0.8 rosemary extract (Group B) and the control group (13 days). At the beginning of storage, initial TVB-N values were 15.80 mg/100g for the control, 14.86 mg/100g for Group A, 13.01 mg/100g for Group B and showed fluctuations in all groups during storage period. The lowest TBA values (p<0.05) were obtained from Group B. Significant differences (p<0.05) in FFA and PV were observed between the control and the treatment groups. TAMB significantly remained lower than the acceptability limit of 106 log cfu/g for all groups at the end of storage period. Rosemary extract, in combination with vacuum pack was effective in controlling the growth of bacteria and biochemical indices.Bu çalışma Ç.Ü. Bilimsel Araştırma Projeleri Birimi tarafından desteklenmiştir. Proje No: SÜF2009YL6

Su Ürünleri İşleme ve Muhafazasında Yüksek Hidrostatik Basınç Kullanımı

Su ürünlerinin yüksek hidrostatik basınç (YHB)Su ürünlerinin yüksek hidrostatik basınç (YHB) ile işlenmesi fizikokimyasal, mikrobiyal ve duyusal kalitenin gelişmesinde oldukça önem göstermektedir. Geleneksel yöntemlerle karşılaştırıldığında YHB düşük sıcaklıklarda ürün tazeliğinde çok az değişikliklerle mikroorganizmaları inaktive edebilmekte ve raf ömrünün uzamasını sağlamaktadır. Su ürünlerinde YHB’ nin etkileri üzerine yapılan son çalışmalar, bu yeni teknolojinin hem faydalarını hem de eksik yanlarını ortaya koymaktadır. İşlem görmemiş su ürünleri ile kıyaslandığında, YHB su ürünlerinde depolama süresince bozulmanın azalmasını ve organoleptik özelliklerin korunmasını sağlamaktadır. Ancak renk bozulması, pişmiş görünüm ve lipit oksidasyonu YHB’ nin su ürünlerinde kullanımını sınırlayan dezavantajlardır. Ayrıca balık kasının yüksek basınçla jelleştirilmesi ve yüksek basınçla dondurulup-çözdürülmesi, su ürünlerinden fayda sağlamak için YHB’ nin yoğun olarak araştırılmakta olan en önemli alanlarındandır. Bu derlemede, YHB’ nin su ürünlerinde kullanım alanları, avantajları ve dezavantajları hakkındaki yaklaşımlar değerlendirilmiştir

Investigation of quality parameters of common carp (Cyprinus carpio) meat marinated with traditional method used in Anatolia during storage at −18 °C

Improving the sensory quality of fish meat is crucial aspect to enhance fish consumption. In this study, the cooking methods in some Anatolian cities where common carp is consumed very popularly were investigated, and carp meat was marinated using different ratios of lemon juice (0.00%, 40.00%, 50.00%, and 60.00%) and salt (10.00%) using the traditional method. After marinating, the effects on the sensory, chemical, and microbiological quality of carp fillets stored at −18 °C were investigated. As a result of the research, it was observed that lemon had positive effects on the shelf life of fish meat. Peroxide value (PV), pH value, Thiobarbituric Acid (TBARS), the total number of psychrophilic bacteria, and the total number of yeast and molds were lower in the groups marinated with lemon juice and salt compared to the control group. In addition, it was observed that the panelists liked the carp meat of the groups marinated with lemon juice

Impact of Climate on Agricultural Production in England

This study was conducted to determine the effects of climate change on agricultural production in England. In the study, some long-year average and some climate data were evaluated statistically on a monthly basis. In this study, temperature, precipitation, humidity, and rainy day data for a total of 31 years between 1991 and 2021 were used. Sunny day data were used as the average of 21 years of climate data between 1999 and 2019. As a result of this study, it was revealed that the long-year average of temperature (°C) was 10.77±4.9205, precipitation (mm) was 690.00±6.0076, humidity (%) 78.33±5.8827, rainy days : 94±0.5774 and sunny days (hour): 5.78±2.0564 in all months of the whole year from the research area in the North Sea to the east and south of England. According to studies, agricultural production is mostly affected by temperature, precipitation and humidity. The objective of this study is to check the impact of climate change on agricultural production in England

Impact of Climate on Agricultural Production in England

This study was conducted to determine the effects of climate change on agricultural production in England. In the study, some long-year average and some climate data were evaluated statistically on a monthly basis. In this study, temperature, precipitation, humidity, and rainy day data for a total of 31 years between 1991 and 2021 were used. Sunny day data were used as the average of 21 years of climate data between 1999 and 2019. As a result of this study, it was revealed that the long-year average of temperature (°C) was 10.77±4.9205, precipitation (mm) was 690.00±6.0076, humidity (%) 78.33±5.8827, rainy days : 94±0.5774 and sunny days (hour): 5.78±2.0564 in all months of the whole year from the research area in the North Sea to the east and south of England. According to studies, agricultural production is mostly affected by temperature, precipitation and humidity. The objective of this study is to check the impact of climate change on agricultural production in England