Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 4 of 4
Full-Text Articles in Medicine and Health Sciences
Effects Of Different Concentrations Of Copper Alone And A Copper + Cadmium Mixture On The Accumulation Of Copper In The Gill, Liver, Kidney And Muscle Tissues Of Oreochromis Niloticus (L.), Baybars Sağlamti̇mur, Bedi̇i̇ Ci̇ci̇k, Cahi̇t Erdem
Effects Of Different Concentrations Of Copper Alone And A Copper + Cadmium Mixture On The Accumulation Of Copper In The Gill, Liver, Kidney And Muscle Tissues Of Oreochromis Niloticus (L.), Baybars Sağlamti̇mur, Bedi̇i̇ Ci̇ci̇k, Cahi̇t Erdem
Turkish Journal of Veterinary & Animal Sciences
Experiments were conducted in two series for 1, 7, 15 and 30 days. In the first series, fish were exposed to 0.1, 0.5, 1.0 and 5.0 ppm of copper and in the second series to 0.1 + 0.05, 0.5 + 0.1, 1.0 + 0.5 and 5.0 + 1.0 ppm of copper and cadmium mixtures. No mortalities were observed during the experimental period. Accumulation of copper in the tissues and organs increased with increasing concentrations of copper and with longer exposure periods. Copper accumulation associated with copper + cadmium mixtures in the gill, liver, kidney and muscle tissues varied with the …
The Effect Of Different Packaging Methods On Some Quality Criteria Of Marinated Fish, Özkan Özden, Taçnur Baygar
The Effect Of Different Packaging Methods On Some Quality Criteria Of Marinated Fish, Özkan Özden, Taçnur Baygar
Turkish Journal of Veterinary & Animal Sciences
This study aimed to examine the effects of different packaging methods on some quality criteria of marinated fish. The heads and bones of the fish studied were removed and the fish were filleted. Then they were placed in brine for marination. After that, the samples were divided into two groups, packaged in jars with vegetable oil or vacuum packed in polyethylene bags and then stored at +4 ±1 °C. Sensory, pH and total volatile basic nitrogene (TVB-N) analyses were performed every 15 days during storage. At the end of 120 days marinated fish (anchovy, horse mackerel, chub mackerel and sardine) …
The Effect Of Different Storage Time Periods In Cumin Paste On The Quality Of Barbus Esocinus Pastırma, Fi̇li̇z Kök, Ali̇ Arslan
The Effect Of Different Storage Time Periods In Cumin Paste On The Quality Of Barbus Esocinus Pastırma, Fi̇li̇z Kök, Ali̇ Arslan
Turkish Journal of Veterinary & Animal Sciences
The aim of this study was to investigate the effect of storage time in cumin paste on the microbiological, chemical and sensorial quality of pastırma, a pastrami-like meat product produced from, the Barbel fish, Barbus esocinus. Three groups of pastırma were produced. The groups were kept in cumin paste for 12, 24 and 48 h, respectively. After production, the pastırma was vacuum packed and stored for 90 d at 20 ^oC. Pastırma samples were analyzed for microbiological counts, moisture rate, pH value and sensory characteristics on days 1, 7, 14, 30, 45, 60 and 90 of storage. In the microbiological …
Comparison Of Fatty Acid Profiles Of Different Tissues Of Mature Trout (Salmo Trutta Labrax, Pallas, 1811) Caught From Kazandere Creek In The Çoruh Region, Erzurum, Turkey, N. Mevlüt Aras, H. İbrahi̇m Hali̇loğlu, Özer Ayik, Hasan Yeti̇m
Comparison Of Fatty Acid Profiles Of Different Tissues Of Mature Trout (Salmo Trutta Labrax, Pallas, 1811) Caught From Kazandere Creek In The Çoruh Region, Erzurum, Turkey, N. Mevlüt Aras, H. İbrahi̇m Hali̇loğlu, Özer Ayik, Hasan Yeti̇m
Turkish Journal of Veterinary & Animal Sciences
The fatty acid (FA) composition of some tissues of Salmo trutta labrax, Pallas, 1811 mature native freshwater wild salmon species caught from Kazandere creek in the Çoruh region in Turkey were investigated. Fatty acids profiles of muscle, liver, gonad, egg and adipose tissue were compared in terms of total and individual saturated and unsaturated fatty acids. The results showed that the highest total saturated fatty acid content was in the muscle (37.20 ± 1.13%) while the lowest value was in the egg (27.12 ± 2.53%), and the differences were significant (P < 0.05) among the tissues. Monounsaturated fatty acid contents (MUFA) were not significantly different (P > 0.05) for the tissues but n-3 polyunsaturated fatty acid …