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  • Küçük Resim
    Öğe
    Alabalık (Oncorhynchus mykiss) Filetosundan Kroket Yapımı ve Kalite Niteliklerinin Belirlenmesi
    (Kafkas Üniversitesi, 2011) Berik, Nermin; Çankırılıgil, Cem; Kahraman, Dilek
    Bu çalışmada gökkuşağı alabalığı (Oncorhynchus mykiss) etinden kroket hazırlanmıştır. Elde edilen kroketlere besin değeri ve duyusal analizler uygulanmıştır. Besin bileşimine göre taze ette sırasıyla su, protein, yağ, kül ve karbohidrat miktarları %76.40, %15.70, %4.58, %2.51, %0.81 olarak saptanmıştır. Kroket hamurunda %70.24, %12.3, %6.91, %4.43, %6.21 ve tüketilmeye hazır kızartılmış kroketlerde ise %62.64, %10.38, %10.87, %5.43, %10.68 olarak bulunmuştur. Balık etindeki amino asitler başta glutamik asit 2.435 g/100 g olmak üzere; aspartik asit 1.736 g/100 g, lizin 1.629 g/100 g ve lösin 1.408 g/100 g en yüksek düzeylerde bulunmuşlardır. Alabalık etinde saptanan esansiyel aminoasitler hammadde ve ürünlerde de tespit edilmiştir. Alabalık kroketlerinin duyusal analiz (genel beğeni) sonuçları 8.01 (çok iyi) bulunmuştur. Çalışmamız; yetiştirici, gıda üreticisi ve tüketicinin yararlanacağı veriler sunmaktadır. Bu durumda, alabalık kroketlerinin sektör ve ekonomiye katkı sağlayacağı öngörülmektedir.
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    Öğe
    Determination of Sensory and Nutrient Composition at Mullet Fish Sausage
    (Kafkas Univ, Veteriner Fakultesi Dergisi, 2010) Berik, Nermin; Kahraman, Dilek
    The aim of this study was produced sausage from mullet fish (Mugil cephalus). Mullet fish were bought freshly from fish market. Two different groups' sausages were formulated. Primary sausage group, 100% fish meat and the second group, 75% fish meat with 25% calf meat were made by mixing. Each group maturations sausages were cooked with deep fat-frying techniques. Freshly and cooked sausages was investigated of sensory changes and nutrient composition. Sensory analyses, pH values and mature sausages' nutrient composition of between two sausages groups were not differents P>0.05). The cook sausages were including of 100% fish meat of protein and fat values higher than calf meat sausages (P<0.05). As a result, will be produced sausage our traditional taste in accordance with mullet fish; often the preferred frying application was established that acceptable in the view of nutrient composition creates changes. In addition to, we are fair enough foresight that fish meat can to be in with calf meat sausage such as poultry applications of consumer habits.
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    Öğe
    Element contents of spiny dogfish (Squalus acanthias l., 1758) from the marmara sea (Turkey)
    (2012) Berik, Nermin; Kahraman, Dilek
    In this study, the concentrations of elements in muscle, liver and cartilage tissues of spiny dogfish (Squalus acanthias) were investigated. Spiny dogfish caught from the Marmara Sea at three different times of the year (October 2008, January and April 2009) were purchased from sea products factories (exporter) in Çanakkale (Turkey). The results showed that the element accumulations were higher in liver than the cartilage and muscle tissues in all three months. Al, Fe and Zn concentrations in all examined tissues were remarkably higher than the other elements. However, all the elements (especially Al, Cd, Pb) were below the Turkish legislation and European Commission legal limits for fish muscle, cartilage and liver. Therefore, we can conclude that Squalus acanthias from Marmara Sea (Turkey) are safe for human consumption. © by PSP.
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    Öğe
    ELEMENT CONTENTS OF SPINY DOGFISH (Squalus acanthias L., 1758) FROM THE MARMARA SEA (TURKEY)
    (Parlar Scientific Publications (P S P), 2012) Berik, Nermin; Kahraman, Dilek
    In this study, the concentrations of elements in muscle, liver and cartilage tissues of spiny dogfish (Squalus acanthias) were investigated. Spiny dogfish caught from the Marmara Sea at three different times of the year (October 2008, January and April 2009) were purchased from sea products factories (exporter) in Canakkale (Turkey). The results showed that the element accumulations were higher in liver than the cartilage and muscle tissues in all three months. Al, Fe and Zn concentrations in all examined tissues were remarkably higher than the other elements. However, all the elements (especially Al, Cd, Pb) were below the Turkish legislation and European Commission legal limits for fish muscle, cartilage and liver. Therefore, we can conclude that Squalus acanthias from Marmara Sea (Turkey) are safe for human consumption.
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    Öğe
    Köpekbalığı etinden deneysel sosis ve sucuk yapılarak kalite niteliklerinin belirlenmesi
    (Çanakkale Onsekiz Mart Üniversitesi, 2010) Kahraman, Dilek; Berik, Nermin
    Bu çalışmada mahmuzlu camgöz köpekbalığı (Squalus acanthias) etinden sosis ve sucuk üretilmiştir. Köpekbalığı etinden elde edilen sosis ve sucukların tüketilebilecek nitelikte olup olmadığını belirlemek amaçlanmıştır. Köpekbalığı etinde, hamurlarda ve ürünlerde (sosis ve sucuk), kalite niteliklerini saptamak amacıyla fiziksel, kimyasal, mikrobiyolojik ve duyusal analizler yapılmıştır.Köpekbalığının et verimi %43,48 olarak tespit edilmiştir. Sosis ve sucukların pH miktarları arasında bir farklılık görülmemiştir (P>0,05). Benzer çalışmalara göre sosis ve sucuk hamurlarında ayrılan jel ve yağ miktarının, su tutma kapasitesinin ve tüketici pişirme kaybının düşük, işlem veriminin ise yüksek olduğu bulunmuştur. Renk analizlerinden L*, a*, b*, C* ve beyazlık bulgularının sosis ve sucukta istenen nitelikte olduğu bulunmuştur. Özellikle sucuklarda 20,51 olarak ölçülen kırmızılık miktarıyla (a*) iyi bir renk elde edildiği saptanmıştır. Ürünlerin kimyasal analiz bulgularından su (nem), protein ve yağ miktarları olması gereken sınırları aşmamıştır. Sosis ve sucuklarda esansiyel amino asitler literatürlere göre yüksek bulunmuştur. Kırmızı etten yapılan sosis ve sucuklara kıyasla, düşük miktarda doymuş yağ asitleri ve yüksek miktarda doymamış yağ asitleri elde edilmiştir. Sosis ve sucuklarda tiyobarbitürik asit (TBA), trimetil amin azot (TMA-N) ve toplam uçucu bazik azot (TVB-N) sonuçları üst sınırları geçmemiştir. Balık etinde ve ürünlerde mikrobiyolojik kriterler bakımından (Toplam mezofilik bakteri, Enterobakter, Stafilokok-Mikrokok,maya-küf ) elde edilen bulgular, bildirilen sınırların altında bulunmuştur. Duyusal analizler ise sosis ve sucuklar için iyi olarak değerlendirilmiştir.Sonuç olarak, çalışmada elde edilen verilere göre her iki ürün grubu (sosis, sucuk) kalite nitelikleri bakımından iyi bulunmuştur. Halk sağlığı açısından lezzetli ve güvenilir gıda üretimini hedefleyen, su ürünleri işletmecileri için; hedef dışı avlanan köpek balıklarının etlerinin değerlendirilebileceğine dikkat çekilmek istenmiştir.
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    Öğe
    Metagenomic characterization of planktonic communities during a mucilage event in the Çanakkale Strait (Dardanelles), Turkey
    (2021) Yılmaz, Sevdan; Küçüker, Mehmet Ali; Kahraman, Dilek
    The present study investigates the planktonic communities through metagenomics sequencingduring a mucilage event in the Çanakkale Strait (Dardanelles), Turkey. Mucilage samples were collected inMay 2021 during an intense period of mucilage formation in three different stations of Dardanelles (Station1: 40°9'8.09\"N, 26°24'16.19\"E; Station 2: 40°6'21.62\"N, 26°22'41.25\"E; Station 3: 40°6'42.78\"N,26°23'57.00\"E). The dominant planktonic eukaryotes, at the phylum level, were Dinoflagellata (38.57%),Protalveolata (15.03%), Diatomea (12.41%), Nematozoa (8.44%), Apicomplexa (6.79%) and Chlorophyta(5.43%), which constituted 86.68 % of the total number of sequences. The most dominant OTUs (>10%),were Alexandrium and Syndiniales Group II. other dominant OTUs (>2%) were Viscosia sp., Lankesteria,Arcocellulus, Thalassiosira and Nannochloris. This study has clarified the situation of planktoniccommunities during a mucilage event in the Çanakkale Strait (Dardanelles), Turkey. As a result, the mostdominant genus was Alexandrium, which has been known to produce mucilage. Some Alexandrium speciescan produce toxins, cause severe impacts on human health, and lead to bivalve, shrimp, and fish mortality.Therefore, a more detailed study is needed to determine the Alexandrium toxins in the mucilage structure. Inaddition, the heavy metal content of the obtained mucilage was investigated, and the concentrations of the Asand Cr are above the disposal limits in the landfill sites. Therefore, collected mucilage from the sea surfaceshould be checked before sending it to landfill sites in terms of the heavy metal content.
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    Öğe
    Quality Determination of Experimental Sausage Production from Shark Meat
    (Adem Yavuz SÖNMEZ, 2013) Kahraman, Dilek; Berik, Nermin
    In this study, sausage from spiny dog fish (Squalus acanthias) was produced. The purpose of study was to determine sausage made from shark meat was consumable or not. In order to find out quality characters of shark meat, paste and products, physical and chemical analysis were carried out. No significant differences for pH were observed among the meat, paste and product (P>0.05). Due to similar studies; the quantity of seperated gel and seperated fat, water holding capacity and loss of weight caused by cooking method were found low in paste of sausage while process efficiency was found high. In addition, chemical analysis of water (moisture), protein and fat amounts were not higher than the required values. In conclusion, the quality evaluation results indicated that shark (by-catch fish species) meat can be used for sausage processing.
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    Öğe
    Shotgun Metagenomic Analysis for Mucilage in the Surface Waters of The Çanakkale Strait (Dardanelles): Metabolic Diversity, Microbial Community Structure and Antibiotic Resistance Genes
    (2021) Yılmaz, Sevdan; Kahraman, Dilek; Çelik, Ekrem Şanver; Küçüker, Mehmet Ali
    In this study, we used shotgun metagenome sequencing to examine the metabolic diversity, microbial community structure and diverse antimicrobial resistance genes of mucilage in the surface waters of the Çanakkale Strait (Dardanelles). Mucilage samples were collected in April 2021 from the three different stations of the Dardanelles. The dominant microbial communities at the phylum level were Bacteroidetes (20.06%), Proteobacteria (13.68%), Verrucomicrobia (6.25%), Planctomycetes (3.02%) and Cyanobacteria (2.5%). Metabolic pathway analysis using KEGG (Kyoto Encyclopedia of Genes and Genomes) revealed that most of the genes of mucilage samples were involved in unclassified (73.86%) followed by metabolism (14.45%), genetic information processing (4.16%), environmental information processing (2.57%), cellular processing (1.88%), human diseases (1.61%), and organismal systems (1.47%). The dfrA3 gene was the most prevalent (20.36%) followed by CRP (18.17%), PmrE (14.92%), rpoB2 (11.17%), SoxR (7.49%), AbeS (6.83%), baeR (5.22%), PmrF (3.70%), dfrA22 (2.20%), dfrA26 (1.76%), dfrA20 (1.63%), golS (1.26%), CAT (1.03%), mtrA (1.01%), TMB-1 (0.64%), novA (0.64%), dfrK (0.59%), vanXB (0.48%), dfrG (0.39%), FosC2 (0.31%), and MexA (0.20%) genes. Antibiotic resistance gene (ARG) types mainly included the resistance genes of multidrug (40.19%), trimethoprim (26.93%), polymyxin (18.62%), rifamycin (11.17%), chloramphenicol (1.03%), aminocoumarin (0.64%), beta-lactamase (0.64%), fosfomycin (0.31%), and vancomycin (0.48%). Antibiotic-resistant bacteria in mucilage can adhere to human skin during swimming, fishing, water sports etc., enter the body through the nose and mouth, and transfer genetic information to the bacteria in contact areas in the human body. Therefore, this situation is risky in public health, and necessary precautions should be taken. In the light of these findings, it has been observed that there is a need for more detailed studies in the future.