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Full-Text Articles in Medicine and Health Sciences
Age, Growth, And Mortality Rates Of The European Anchovy (Engraulis Encrasicolus L. 1758) Off The Turkish Black Sea Coast, Osman Samsun, Necati̇ Samsun, Ati̇lla Cem Karamollaoğlu
Age, Growth, And Mortality Rates Of The European Anchovy (Engraulis Encrasicolus L. 1758) Off The Turkish Black Sea Coast, Osman Samsun, Necati̇ Samsun, Ati̇lla Cem Karamollaoğlu
Turkish Journal of Veterinary & Animal Sciences
This study was conducted during the Engraulis encrasicolus fishing seasons of 1998-1999 and 1999-2000, and some basic characteristics of this population off the Turkish coast of the Black Sea were examined. Weight-length relationships and von Bertalanffy growth equations were estimated as W = 0.0083 L^{2.872} and Lt = 15.66[1 – e^{-0.3368 (t+2.526)}] and W = 0.0076 L^ {2.919} and L t = 17.07 [1 – e^{–0.2836 (t+2.1047)}] for the 1998-1999 and 1999-2000 fishing seasons, respectively. For the 1998-1999 fishing season total (Z), natural (M), and fishing (F) mortality rates were Z = 1.44 year^{-1}, M = 0.49 year^{-1} and F …
The Effect Of The Freezing-Thawing Process On Fish Quality, Taçnur Baygar, Özkan Özden, Di̇dem Üçok
The Effect Of The Freezing-Thawing Process On Fish Quality, Taçnur Baygar, Özkan Özden, Di̇dem Üçok
Turkish Journal of Veterinary & Animal Sciences
The aim of this study was to determine the quality changes of anchovy (Engraulis engrasicholus, L. 1758) and bluefish (Pomatomus saltatrix, L. 1766) due to a multiple freezing-thawing process. The samples were stored in straphor plate at -30 ºC and thawed in a refrigerator (+4 ± 1 ºC, 16 h), microwave (180 W, 15 m) and in running water (+21 ± 1 ºC, 2h) for 15 day periods. Sensory, pH, total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) analyses were performed. It was determined that the quality of samples thawed in water and a refrigerator decreased to the "spoiled" …
An Investigation Of Quality Changes In Anchovy (Engraulis Encrasicolus, L. 1758) Stored At Different Temperatures, Sevi̇m Köse, Mehmet Emi̇n Erdem
An Investigation Of Quality Changes In Anchovy (Engraulis Encrasicolus, L. 1758) Stored At Different Temperatures, Sevi̇m Köse, Mehmet Emi̇n Erdem
Turkish Journal of Veterinary & Animal Sciences
Quality changes in anchovy caught at different times during storage at ambient and refrigerated temperatures were investigated in 3 different batches. Sampling was carried out each day during storage. The results showed no significant differences among the anchovy batches except for bacteriological counts and trimethylamine (TMA) values at refrigerated temperatures. Storage time and temperature had a significant effect (P < 0.001, P < 0.05) on sensory, bacteriological and chemical values. Bacteriological counts and chemical values increased significantly (P < 0.05, P < 0.001) depending on time, while sensory results decreased (P < 0.05). According to sensory results, samples were acceptable for 1 day at ambient temperatures and for 2 days refrigerated. This study showed that refrigeration did not extend the shelf-life of fresh anchovies by more than a day compare to ambient temperature.
Morphometric Structuring Of The Anchovy (Engraulis Encrasicolus L.) In The Black, Aegean And Northeastern Mediterranean Seas, Cemal Turan, Deni̇z Ergüden, Mevlüt Gürlek, Nuri̇ Başusta, Funda Turan
Morphometric Structuring Of The Anchovy (Engraulis Encrasicolus L.) In The Black, Aegean And Northeastern Mediterranean Seas, Cemal Turan, Deni̇z Ergüden, Mevlüt Gürlek, Nuri̇ Başusta, Funda Turan
Turkish Journal of Veterinary & Animal Sciences
The status of populations of anchovies in Turkish terrestrial waters was preliminarily investigated using morphometric characters with the truss network system. Samples were taken from the main fishing areas of each sea, comprising the central (Sinop) and eastern (Trabzon) Black Sea, the Aegean Sea (İzmir) and the eastern Mediterranean (İskenderun). Plotting discriminant functions 1 and 2, explaining 93% of between-group variability, revealed a high degree of dissimilarity among the anchovy samples, indicating that the anchovies in each sea represent different aggregations. The overall random assignment of individuals into their original group was high (80%). Pairwise comparisons using multivariate analysis of …