A5090489462- Meat and Animal Product Quality
- Aquaculture Nutrition and Growth
- Protein Hydrolysis and Bioactive Peptides
- Fish Biology and Ecology Studies
- Food and Agricultural Sciences
- Aquatic life and conservation
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Fisheries and Aquaculture Studies
- Food Industry and Aquatic Biology
- Aquaculture disease management and microbiota
- Proteins in Food Systems
- Biochemical Analysis and Sensing Techniques
- Agricultural and Rural Development Research
- Identification and Quantification in Food
- Hydrogen's biological and therapeutic effects
- Culinary Culture and Tourism
- Regional Development and Management Studies
- Animal Nutrition and Physiology
Muğla University
2016-2018
Ege University
2004-2011
Isoelectric solubilization/precipitation (ISP) at acidic and basic pH was applied to whole carp, yielding proteins, lipids, insolubles. The objective characterize composition of recovered materials. Crude protein concentrated 89-90% in proteins 94-95% pH. Basic yielded with more (P < 0.05) essential amino acids (EAAs). EAA content met FAO/WHO/UNO requirements. ISP did not affect fatty acid (FA) composition. Lipids contained 88-89% total fat pH, 94-97%. Total low, EPA DHA the highest...
Abstract BACKGROUND: According to an FAO report, carp are the cheapest and by far most commonly consumed fish in world. Carp have minimal growth requirements, yet rapid rates. Although generally considered unsuitable for human consumption USA, they rapidly started populating major bodies of fresh water USA extent that commercial processing becomes interest. However, typical mechanical means meat recovery from impractical owing bony nature carcass. Therefore aim present study was devise...
Abstract This study was aimed to determine the changes of local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB‐N, TMA‐N, and TBA) shelf life analyses were carried out for samples. It confirmed that pH values obtained from research groups within limit literature. No statistically significant difference observed ( p > .05) between control, stinging nettle, rosemary all created product on 12th day storage, only present cumin...
This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on meat quality shelf life hamsi kaygana, a traditional food Black Sea Region Turkey. The groups consist control group (K), containing 0.1% (A), 0.5% (B), 1% (C) lavender. After performing initial analyses, all were stored at 4 ± 1 °C. During storage, proximate composition, sensory, physicochemical, chemical microbiological analyses carried out. According results,...
In this study, quality properties and shelf life for gibel carp ( Carassius gibelio , Bloch 1782) marinades during stored at 4±1 °C in different sauces was investigated. The marinating process carried out 2.5% vinegar, 10% salt water 72h °C. After the marination process, fish were removed from solutions, transferred to glass jar contain with (Group A: sunflower oil tomato paste, Group B: garlic, red pepper, thyme, basil mint control group: sun flower oil). Sensory, chemical, colour...