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Full-Text Articles in Life Sciences
Effect Of Glazing And Storage Time On Lipid Oxidation Of Frozen Chub Mackerel (Scomberjaponicus), Ayla Soyer, M. Eki̇n Şahi̇n
Effect Of Glazing And Storage Time On Lipid Oxidation Of Frozen Chub Mackerel (Scomberjaponicus), Ayla Soyer, M. Eki̇n Şahi̇n
Turkish Journal of Veterinary & Animal Sciences
The effect of glazing with the solutions contained ascorbic acid (AA), butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), BHT/BHA combination and only water, and storage time on lipid oxidation of chub mackerel were determined during frozen storage at -18°C for 10 months. Glazing with some antioxidants or water of the fish retarded lipid oxidation when compared to control samples during frozen storage. The results of thiobarbituric acid reactive substances (TBARS), peroxide value (PV) and free fatty acids (FFA) as lipid oxidation parameters increased slowly in all the samples glazed with antioxidants as a function of time but they retarded lipid oxidation …
Histopathological Examination Of Gill, Liver And Kidney Tissues Of Carp (Cyprinus Carpio L., 1758) Fish In The Upper Sakarya River Basin, Nurhayat Barlas
Histopathological Examination Of Gill, Liver And Kidney Tissues Of Carp (Cyprinus Carpio L., 1758) Fish In The Upper Sakarya River Basin, Nurhayat Barlas
Turkish Journal of Veterinary & Animal Sciences
In this study, 80 carp specimens (Cyprinus carpio) (16 fish from each station) of ages between 1-2 were caught at five stations in the upper Sakarya river basin the four seasons between October 1995 and October 1996. The structural changes of gill, liver and spleen tissue of the carp were examined. The gills of fishes which live in aquatic habitat exhibit tissue lesions caused by water pollutants, because they are in direct contact with their environment. In the results of this study, it was found at secondary lamellae fused together, and the gills are the most affected organs. Other histopathological …
The Functional Expression Of Drying On Dried Trout (Oncorhynchus Mykiss W., 1792) By Using Different Temperature And Salt Concentration, Aydin Yapar, Muammer Erdöl
The Functional Expression Of Drying On Dried Trout (Oncorhynchus Mykiss W., 1792) By Using Different Temperature And Salt Concentration, Aydin Yapar, Muammer Erdöl
Turkish Journal of Veterinary & Animal Sciences
In this study, drying functions depend on temperature- time on dried trout (Oncorhynchus mykiss W.,1792) fillets by using four different temperatures and three different salt concentrations were investigated. 25% moisture for drying were accepted . For drying process was used a mechanical dryer. According to the results, drying times were 35 h. on unsalted group , 73 h. on 5% salt group and 105 h. on 10% salt group at 35 ºC; 28 h. on unsalted group, 41 h. on 5% salt group, 41 h. on 10% salt group at 45 ºC ; 14 h. on unsalted group , 18 …