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An Investigation of Quality Changes in Anchovy (Engraulis encrasicolus, L. 1758) Stored at Different Temperatures
(Turkish Journal of Veterinary and Animal Sciences, 2004) Köse, Sevim; Erdem, Mehmet Emin
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.
Balık Yağ Asitlerinin İnsan Sağlığı İçin Önemi
(Ege Üniversitesi Su Ürünleri Dergisi, 2004) Kaya, Yalçın; Duyar, Hünkar Avni; Erdem, Mehmet Emin
Bu derlemede, beslenme rejiminde balık tüketmenin insan sağlığınna faydaları üzerinde durulmuştur. Beslenme, canlıların büyümeleri, gelişmeleri ve yaşamlarını sürdürebilmeleri için gerekli olan gıdaları dış ortamdan alıp kullanmaları süreci olarak tanımlanırken; sağlıklı beslenme, besinlerin yeterli ve dengeli olarak alınması şeklinde tanımlanmaktadır. Üçüncü dünya ülkelerinde görülen yetersiz ve dengesiz beslenme, Amerikan tarzı düzensiz beslenme nedeniyle karşılaşılan sağlık problemleri bazı batı ülkeleri ve Türkiye’de küçümsenmeyecek boyutlara ulaşmıştır. Son yıllarda yeterli ve dengeli beslenmenin önemi anlaşılmış ve beslenme alışkanlıkları değişmeye başlamıştır. Bu sebeple son yıllarda yapılan ve insan sağlığına etki ettiği tespit edilen doymuş, doymamış ve özellikle çoklu doymamış yağ asitleri ile ilgili makaleler derlenerek bir bütünlük içinde yazılmaya çalışılmıştır.
Determination of Nutritional Quality of Warty Crab (Eriphia verrucosa Forsskal, 1775)
(Journal of Animal and Veterinary Advances, 2009) Kaya, Yalçın; Turan, Hülya; Erdem, Mehmet Emin
Eriphia verrucosa is the largest Black Sea crab and can reach up to 9 cm in width. Crude protein, crude lipids, moisture and ash contents of warty crab meat, on a wet weight basis, were 19. 66, 0. 66, 76.13 and 2.35 g/100 g, respectively. The cholesterol content of warty crab meat was 55.78 mg/100 g. The fatty acid composition of warty crab was found to be 37.89% saturated (SFAs), 29.41% monounsaturated (MUFAs) and 20.05% polyunsaturated acids (PUFAs). Among the SFAs, palmitic acid (C1 6:0) was the dominant saturated fatty acid and it occupied 19.65% of the total fatty acid. Oleic acid (C1 8:1) was the dominant MUFAs (15.88%). The highest PUFAs were eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3) contributing approximately 39 and 22% to the total PUFA content of the lipids, respectively. The highest essential amino acids were leucine, valine, lysine and isoleucine while the highest non-essential amino acids were aspartic acid, glutamic acid, alanine, glycine in warty crab meat, respectively.
DETERMINATION OF QUALITY CHANGES OF HOT SMOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM 1792) FILLETS KEPT IN THE DEEP FREEZE FOR DIFFERENT STORAGE TIME PERIODS
(Parlar Scientific Publications (P S P), 2019) Kostekli, Bayram; Keskin, Irfan; Erdem, Mehmet Emin
In this study, the aim was to detect sensory, chemical and microbiological properties of hot smoked rainbow trout, after stored at deep freeze for 6 and 12 months. The quality control of hot smoked rainbow trout under refrigerator condition were carried out by the analyses of, TVB-N, TBARs, pH value, total mesophilic aerobic bacteria count (TMAB), total psychotropic aerobic (TPAB) bacterial count, total coliform (TC) and total mold-yeast (TM-Y) count. The total volatile basic nitrogen (TVB-N) values of the hot smoked K, A and B groups exceeded the limit values on the 14th, 9th and 3rd days and the TBARs values on the 16th, 13th and 7th days respectively. According to the results of microbiological analysis, while Total Psychrophilic Aerobic Bacteria (TPAB) counts not exceed the limit value, Total Mesophilic Aerobic Bacteria (TMAB) counts in K, A and B groups exceed the limit values at 21th, 14th and 10th days and total yeast-mold counts exceeded the limit values at 21th, 16th and 11th days respectively. Coliform bacteria were not found. According to the results of sensory evaluation, the shelf life of hot smoked K, A and B groups stored at 4 +/- 1 degrees C was 15, 12, 5 days respectively.
Determination of the Burnout Factor Due to Working Conditions in Some Fish Processing Facilities in the Black Sea Region
(2022) Erdem, Mehmet Emin; Yücel, Sennan; Çoban, Selahattin
In this research, aquaculture products operating in the Black Sea Region the aim was to determine the burnout levels of the employees working in the facilities. The provinces in the Black Sea Region (Rize, Trabzon, Sinop, Samsun) and the processing facility to be studied in these provinces were determined by the \"Cascade sampling method\". Face-to-face interviews were conducted with 102 employees, who were determined by calculations based on the total number of employees of the processing facility. The primary data of the research were obtained by applying the questionnaire forms prepared in accordance with the purpose of the research to the employees in the fishery processing facilities. The research was completed by examining the Maslach burnout scale and three sub-dimensions: emotional exhaustion, depersonalization and personal achievement. In the research, it has been determined that the employees have a high level of satisfaction with their working environment and working conditions, although their working time in the sector is short. As a result, it has been understood that similar situations such as the satisfaction of the employees with their jobs and salaries are factors in the low level of burnout of the employees
Effect of Different Dietary Carotenoids on Total Carotenoid Concentration and T BARS During Frozen Storage Rainbow Trout Flesh
(Journal of New Results in Science, 2013) Yeşilayer, Nihat; Kaba, Nilgün; Erdem, Mehmet Emin
In present study, thiobarbituric acid (TBARS) properties (mg malonaldehyde kg -1 ) in rainbow trout (Oncorhynchus mykiss) fed with standard diets supplemented with canthaxanthin, astaxanthin and red pepper meal besides control group were investigated. In experiment, total of 375 rainbow trout with an initial average weight of 154 g were fed by dividing into 4 groups. The fishes were fed for 60 days with four diets (canthaxanthin70 mg kg - 1 , astaxanthin 50 mg kg - 1 , red pepper meal 765 mg kg - 1 and control). After the feeding period, the fishes in diet groups were evaluated in terms of total carotenoid concentration and TBARS. At the end of the trial, fodder supplemented with canthaxanthin, astaxan thin and red pepper meal caused carotenoid accumulation over 6 mg kg -1 concentration in the muscle tissues of the fishes. Frozen storage (at - 30 ºC) of gutted, cleaned and glazed raw fishes for 12 months significantly reduced the total carotenoid concentration and TBARS value.
Effects of Organic and Synthetic Carotenoids on the Sensory Quality and Chemical Composition of Rainbow Trout (Oncorhynchus mykiss, W. 1792)
(Journal of Animal and Veterinary Advances, 2009) Erdem, Mehmet Emin; Yeşilayer, Nihat; Kaba, Nilgün
The chemical qualities and sensory properties of rainbow trout given diets containing red pepper (Oleoresin paprika) extract, gammarus powder, commercial astaxanthin and canthaxanthin over a 2 month period were compared to those found in the control group used for this study. Statistical differences among the groups with respect to their chemical compositions (p<0.05) were found. To measure these differences, the hedonic scale method was used to determine each group’s sensory properties, to include general appearance (sensory properties), odour, flavour and colour. Significant changes among the groups were observed (p<0.05) and the resultant data revealed that increases in colour were higher in samples fed with aquaculture food substances containing canthaxanthin additives than in the coloration found in the other groups (p<0.05).
Farklı Paketleme Yöntemlerinin Tirsi (Alosa immaculata Bennett, 1838) Marinatlarındaki Mikrobiyolojik ve Biyojenik Amin Değişimlerine Etkisi
(2017) Erdem, Mehmet Emin; Koral, Serkan; Işidan, Sedef
Bu çalışmada, marine edildikten sonra farklı şekillerde paketlenip 41 C’de muhafaza edilen tirsi (Alosa immaculata, Bennett, 1838) filetolarında biyojenik aminlerin ve mikrobiyolojik değişimlerin belirlenmesi amaçlanmıştır. Marine örneklerde mikrobiyolojik kriter olarak toplam aerob mezofilik bakteri, toplam psikrofil bakteri, maya-küf, koliform ve toplam histamin üreten bakteri sayıları ve türleri belirlenmiştir. Ayrıca bakterilerin moleküler ve biyokimyasal identifikasyonu gerçekleştirilmiştir. Depolama sonunda salamura, yağda ve vakum paketlenen marine tirside histamin miktarı sırasıyla 2.19, 2.09 ve 2.41 mg kg-1, TAMB sayıları; 2.49, 2.75 ve 2.68 log kob g-1 olarak tespit edilmiştir. Histamin üreten bakterilerden Pantoea agglomerans, Shewanella baltica, Brevundimonas diminuta, Pseudomonas putida, Acinetobacter calcoaceticus tanımlanmıştır. Salamura ve yağda paketlenen marine tirsinin histamin ve mikrobiyolojik kriterler açısından 7 ay, vakum paketlenen marine tirsinin ise 6 ay 41 C’de depolanabileceği sonucuna varılmıştır.
Fatty Acid and Amino Acid Compositions of Cultured and Wild Sea Bass (Dicentrarchus labrax L., 1758) from Different Regions in Turkey
(Medwell Online, 2009) Erdem, Mehmet Emin; Baki, Birol; Samsun, Serap
The main aim of this research is to determinate the fatty and amino acid alternations of cultured and wild sea bass (Dicentrarchus labrax) flesh obtained from different regions of Turkey. The major fatty acids of sea bass flesh were observed to be palmitic acid (16:0), oleic acid (18:1 omega-9), Eicosapentaenoic Acid (EPA, 20:5 omega 3) and Docosahexaenoic Acid (DHA, 22:6 omega-3). The amounts of omega-3/omega-6 ratio of sea bass flesh obtained from Mugla, Ordu, Sinop (cultured) and wild were determined as 2.66, 4.01, 1.18 and 3.43 wet weight, respectively. In addition, the major amino acids in sea bass flesh were determined to be aspartic acid, glutamic acid and lysine. Methionine, tyrosine and histidine composition of the flesh were lower than those of the other amino acids in all samples. The ratios of Essential (E)/Nonessential (NE) amino acids were observed to be 1.052 for Mugla, 0.712 for Ordu, 0.778 for Sinop and 1.329 for wild. Results showed that, the meat quality of the cultured sea bass fillets are as valuable as wild sea bass fillets.
Fatty Acid and Amino Acid Compositions of Cultured and Wild Sea Bass (Dicentrarchus labrax, L., 1758) from Different Regions in Turkey
(Journal of Animal and Veterinary Advances, 2009) Erdem, Mehmet Emin; Baki, Birol; Samsun, Serap
The main aim of this research is to determinate the fatty and amino acid alternations of cultured and wild sea bass (Dicentrarchus labrax) flesh obtained from different regions of Turkey. The major fatty acids of sea bass flesh were observed to be palmitic acid (16:0), oleic acid (18:1Ï‰-9), Eicosapentaenoic Acid (EPA, 20:5Ï‰3) and Docosahexaenoic Acid (DHA, 22:6Ï‰-3). The amounts of Ï‰-3/Ï‰-6 ratio of sea bass flesh obtained from Mugla, Ordu, Sinop (cultured) and wild were determined as 2.66, 4.01, 1.18 and 3.43 wet weight, respectively. In addition, the major amino acids in sea bass flesh were determined to be aspartic acid, glutamic acid and lysine. Methionine, tyrosine and histidine composition of the flesh were lower than those of the other amino acids in all samples. The ratios of Essential (E)/Nonessential (NE) amino acids were observed to be 1.052 for Mugla, 0.712 for Ordu, 0.778 for Sinop and 1.329 for wild. Results showed that, the meat quality of the cultured sea bass fillets are as valuable as wild sea bass fillets.
Mezgit (Gadus melangus euxinus Nordmann, 1840) Balığının Et Verimi ve Kimyasal Kompozisyonunun Belirlenmesi
(Fırat Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 2006) Samsun, Serap; Erdem, Mehmet Emin; Samsun, Necati
Bu araştırma, Orta Karadeniz’de avlanan mezgit (Gadus merlangus euxinus Nordman, 1840) balığının et verimi ve kimyasal kompozisyonunun belirlenmesi amacıyla yürütülmüştür. Dişi ve erkek balıkların net et oranları %51,25±0,775 ve %55,66 ±0,455 olarak bulunmuştur. Dişi bireylerin kafa, gonat, karaciğer ve diğer iç organ ağırlıklarının vücut ağırlığına göre yüzde oranları sırasıyla %27,48, %7,07, %4,30 ve %9,67 olarak bulunmuştur. Bu oranlar erkek bireyler için ise %29,52, %3,21, %2,59 ve %8,91 hesaplanmıştır. Ortalama protein, yağ, kuru madde ve kül oranları dişi bireyler için %14,58, %1,31, %17,78, %1,16, erkek bireyler için %15,23, %0,86, %18,05 ve %1,04 olarak hesaplanmıştır.
Mineral Matter Content and Heavy Metal Contamination of Anchovy (Engraulis encrasicolus Linnaeus 1758) captured from different seas
(Kahramanmaras Sutcu Imam Univ Rektorlugu, 2021) Erdem, Mehmet Emin; Kostekli, Bayram; Keskin, Irfan; Kocatepe, Demet; Kaya, Yalcin
Objective of this study was to determine the mineral and heavy metal contents of anchovy caught from 3 different regions, namely the Black Sea (Sinop-Samsun coast), Sea of Marmara (Istanbul coast) and the Aegean Sea (Izmir coast). Mineral material and heavy metal contamination levels in anchovy were determined by inductively coupled plasma emission spectroscopy (ICP-MS). The average Na, Mg, K, Ca, Mn, Fe, Cu, Zn, Hg and Pb content of the anchovies caught from the Aegean Sea, Sea of Marmara and the Black Sea respectively; 911.04, 975.24, 1181.87; 403.85, 420.45, 509.44; 265.55, 3534.09, 4274.65; 1056.81, 978.26, 1265.,53; 0.,57, 1.39, 1.55; 13.062, 10.29, 17.93; 0.88, 0.77, 1.31; 20.03, 15.79, 30.72; 0.63, 0.16, 0.14 and <0.00, 0.03, 0.10 mg kg-1. Overall, Zn, Fe, As, Rb, and Cd content of the fish caught from different seas were different from each other (p<0.05). When the heavy metal data obtained were analyzed in general, it was determined that the anchovy caught from the Aegean Sea were not objectionable in terms of health, except for the Hg content.
Nutrient quality of the fillet and gonads of the European flounder (Platichthys flesus) in the Southern Black Sea
(2024) Dernekbasi, Seval; Erdem, Mehmet Emin; Karayucel, Ismihan
Platichthys flesus is an important fisheries resource in the all Black Sea used for human consumption. It is an economic species, being caught for commercial pur- poses both in Europe and Türkiye. Therefore, the present study aimed to determine the nutritional quality indices and changes in biochemical and fatty acid compositions in flounder (Platichthys flesus) fillets and gonads caught from the Southern Black Sea in the reproduction period. While the moisture and lipid contents of flounder fillets were higher than the gonads, the protein and ash contents were determined to be higher in the gonads than in the fillets. The differences among them were found to be statistically significant (P<0.05). C14:0, C18:0, C16:1, C18:1n-9c, C20:1, C18:2n-6c and C18:3n-3 fatty acids in fillets, C16:0, C20:4n-6, C20:5n-3 and C22:6n-3 fatty acids in gonads were dominant. There were statistical differences between them (P<0.05). Among total fatty acids, SFA and PUFA were detected at higher rates in gonads and MUFA in fillets (P<0.05). The index of thrombogenicity (IT), hypocholesterolemic/ Hypercholest- er-olemic (h/H) and flesh lipid quality (FLQ) values were determined higher in gonads, and the index of atherogenicity (IA) value was determined higher in fillets. While there was no statistical difference between IT and h/H values (P>0.05), the differences be- tween IA and FLQ values were found to be significant (P<0.05). As a result, it is recommended to consume flounder, having commercial importance in Black Sea and important nutritional value in terms of protein and fatty acids compositions.
Orta Karadeniz Bölgesinde Satilan Türk Somonu ile Atlantik Somonunun Besin Içerigi ve Yag Asidi Kompozisyonu Yönünden Karsilastirilmasi
(Et ve Süt Kurumu, 2022) Keskin, Irfan; Köstekli, Bayram; Erdem, Mehmet Emin
Toplumun balik tüketimi konusunda bilinçlendirilmesinde hem reklam faaliyetleri hem de yetistiricilik önemli bir yere sahiptir. Isletmeler daha kaliteli ve saglikli balik üretiminde kendilerini gelistirmis ve dünya pazarinda söz sahibi olmuslardir. Atlantik somonu; besin degeri ve yüksek omega-3 yag asitleri içerigi ile bilinmektedir. Fakat Son yillarda Türkiye'de su ürünleri yetistiriciliginin gelismesiyle birlikte, yetistirilen büyük alabaliklarin (Türk somonu) nihai ürünleri, Atlantik somonunun besin kompozisyon degerlerine ulasmis hatta bazi degerler açisindan daha iyi sonuçlar elde edilmistir. Bu çalismada, Orta Karadeniz bölgesinde yetistirilen Türk somonu ve ayni anda marketlerden satilan alinan Atlantik somonu kullanilmistir. Türk somonu ve Atlantik somonunun besin kompozisyonu ve yag asidi kompozisyonu karsilastirilarak aralarindaki farklarin ortaya çikarilmasi amaçlanmistir.Ulasilan Sonuçlara göre; Türk somonu ve Atlantik somon baliginda % ham protein ve % ham yag miktari sirasiyla %19,04, %20,34 ve %6,30, %8,57 olarak belirlenmistir. Türkiye somonunda toplam omega-3 yag asitleri %12,96 iken Atlantik somonunda %11,46 olarak tespit edilmistir. Türk somonunun omega-3/omega-6 orani 0,54 iken Atlantik somonunun degeri 0.48’dir. Ayrica Türk somonunun hem toplam PUFA hem de EPA+DHA degeri açisindan Atlantik somonuna göre daha yüksek degere sahip oldugu belirlenmistir.
Pişmiş ve Çiğ Olarak Buzdolabı Sıcaklığında Muhafaza Edilen Kahverengi Karides’in, Crangon crangon (Linnaeus, 1758), Kimyasal Kalite Değişimleri
(Fırat Üniversitesi, Fen ve Mühendislik Bilimleri Dergisi, 2006) Bilgin, Sabri; Erdem, Mehmet Emin; Duyar, Hünkar Avni
Bu çalışmada, buzdolabı koşullarında muhafaza edilen, pişmiş ve çiğ kahverengi karides’in, Crangon crangon (Linnaeus, 1758), kalitesinde meydana gelen değişimlerin belirlenmesi amaçlanmıştır. Pişmiş (100°C’de 15 dakika bekletilmiş) ve çiğ karides örnekleri buzdolabında (4±1°C) muhafaza edilmiştir. Örneklerin kuru madde, ham protein, ham yağ ve ham kül miktarları tespit edilmiştir. Ayrıca, muhafaza süresince, örnekler total volatil bazik azot (TVB-N), trimetilamin azot (TMA-N), tiyobarbütirik asit (TBA), pH, toplam mezofilik aerob bakteri ve duyusal yönden analiz edilmiştir. Yapılan duyusal, kimyasal ve mikrobiyolojik analiz sonuçlarına göre, pişmiş ve çiğ örneklerin muhafazanın 0. gününde çok iyi, 1. gününde iyi kalitede olduğu bulunmuştur. Çiğ ve pişmiş karideslerin sırasıyla, 2 ve 4 gün bozulmadan saklanabileceği belirlenmiştir. Her iki ürünün kalitesi arasında, duyusal açıdan istatistiki fark önemsiz (p>0,05), kimyasal ve mikrobiyolojik açıdan önemli (p<0,05) bulunmuştur. Ancak, muhafaza süresi göz önüne alındığında, kimyasal, mikrobiyolojik ve duyusal değerler arasındaki istatistiki farkın önemli (p<0,05) olduğu tespit edilmiştir.
Quality Changes of Whiting (Merlangius merlangus euxinus, N.1840) Stored at Ambient and Refrigerated Temperatures
(Turkish Journal of Fisheries and Aquatic Sciences, 2001) Köse, Sevim; Erdem, Mehmet Emin
In this study, the quality changes of whiting during storage at ambient and refrigerated temperatures were investigated using sensory, physical, bacteriological and chemical analyses. Three different whiting batches that were caught between the beginning of April and the end of May were used and sampling was carried out each day. The results showed that there were no significant differences among whiting batches except for bacteriological counts. Storage time and temperature had a significant effect (p<0.001, p<0.05) on all the physical, chemical, bacteriological, and sensory values. The bacteriological counts, total volatile base nitrogen (TVB-N), pH, trimethylamine (TMA) and thiobarbituric acid (TBA) values increased significantly (p<0.05) while sensory results decreased (p<0.05). According to sensory results, the samples were acceptable for 1 day for ambient temperatures and for 2 days for refrigerated samples. The results of bacteriological counts and TVB-N agreed with the sensory results within the reported acceptable limits
Seasonal comparison of wild and farmed brown trout (Salmo trutta forma fario L., 1758): crude lipid, gonadosomatic index and fatty acids
(Taylor & Francis Ltd, 2009) Kaya, Yalcin; Erdem, Mehmet Emin
Brown trout is one of the most preferred wild freshwater fish species in the east Black Sea region (Turkey) due to its nutritional value and palatable aroma as well as being popular for sport fishing. In this research, seasonal variations in the crude lipid, gonadosomatic index and fatty acid composition of wild and farmed brown trout were investigated. The spawning period of wild and farmed brown trout appears to be from August to October and from October to January, respectively. The mean crude lipid content in farmed brown trout (3.62%) was significantly higher (P <= 0.05) than that of wild brown trout (2.80%). Significant seasonal differences (P <= 0.05) in crude lipid content were observed in both fish. The percentage of total saturated fatty acids was similar (P >= 0.05) in both fish. Total polyunsaturated fatty acids were higher (P <= 0.05) in the wild brown trout compared with the farmed brown trout, while its total monounsaturated fatty acids content was lower (P <= 0.05). The muscle lipids of wild fish contained significantly (P <= 0.05) higher percentages of C16: 1n-7, C17: 1n-7, C18: 3n-3, C20: 2n-6, C20: 4n-6, C20: 5n-3 and C22: 2n-6 fatty acids and contained lower percentages of C14: 0, C18: 1n-9, C18: 2n-6, C20: 1n-9, C24: 1n-9 and C22: 6n-3 fatty acids than farmed fish. The total amounts of n-3 fatty acids in wild fish were higher than in farmed fish, but total amounts of n-6 fatty acids in farmed fish were higher than in wild fish. The n3/n6 proportion in wild fish was higher than that of farmed fish.
Sinop Kıyılarında Avlanan Kefal (Mugil so-iuy, Basillevsky) Filetolarında Besin İçeriklerinin Dağılımı
(Ege Üniversitesi Su Ürünleri Dergisi, 2006) Erdem, Mehmet Emin; Kalaycı, Ferhat; Samsun, Necati
Sinop ilinde uzatma ağları ile avlanan Pasifik kefali (Mugil so-iuy, Basilevsky, 1855), dişi, erkek ve genel olarak incelenmiştir. Filetoları çıkarılan bireylerin vücutları 5 parçaya bölünmüş ve her parçadaki, ham yağ, ham kül, ham protein ve nem değerleri belirlenmiştir. Pasifik kefallarında ortalama ham yağ %3,58; ham kül %1,01; ham protein %15,52 ve kuru madde miktarı ise %19,92 olarak bulunmuştur. Araştırmada, ham yağ oranının en yüksek karın bölgesinde (dişi %4,20±0,01, erkek %4,60±0,02), en düşük ise kuyruk kısmında (dişi %2,78±0,10, erkek %2,98±0,02) bulunduğu da tespit edilmiştir.
Socio-Economic Status of Workers in Fisheries Processing Facilities: The Sample of the Black Sea
(2022) Erdem, Mehmet Emin; Yücel, Sennan; Çoban, Selahattin
It is aimed to determine the socio-economic status of the people working in the seafood processing facilities in the Black Sea Region. A questionnaire was applied to a total of 102 sector employees working in 7 seafood processing plants operating in the Region to determine their social and economic status. There were 24 questions in the questionnaire and it was attempted to determine the socio- economic data of the participants such as age, gender, education level, working time, residence ownership, monthly income, and leisure time. The average working hours of the employees in their facilities are 1-5 years, the monthly income of 40.2% is between 2001-2500 TL. It has been determined that the personnel participating in the survey are 90.2% workers, 2% foremen, 2% technicians and 3.8% engineers.
Su Ürünlerinde Kullanılan Paketleme Yöntemleri: Vakum Paketleme, MAP, Biosensörler, Oksijen Emici Etiketler
(2022) Erdem, Mehmet Emin; Tunçtaş, Nuri; Köstekli, Bayram; Keskın, Irfan
Gıdaların muhafaza edilmesinde ve sağlıklı olarak tüketiciye ulaştırılmasında kullanılan paketleme malzemesinin büyük önemi vardır. Ambalajların en önemli özellikleri; üretim yeri, içeriği, üretim tarihi ve menşei gibi birçok bilgi konusunda tüketiciyi aydınlatmasıdır. Su ürünleri avlandığı andan itibaren, karşılaştığı tüm fiziksel ve çevresel faktörlerden etkilendiği için çok çabuk bozulmaktadır. Bunun için de en kısa sürede tüketilmeli, uygun koşullarda işlenmeli veya paketlenerek tüketiciye en iyi kalitede ulaştırılmalıdır. Hızla gelişen su ürünleri sektöründe, akıllı paketleme, akıllı etiketler, biosensörler, vakum ve modifiye ambalaj teknikleri ile oksijen emici etiketler de geliştirilmiştir. Mikrobiyolojik kalite ölçüm etiketleri, pH sensörleri, radyo frekansı tanımlama teknolojisi (RFİD), karekod uygulamaları ile ürünlerin pazarlama sonrası takibi de sağlanmaktadır. Bu çalışmada; su ürünleri paketleme yöntemleri;oksijen emici etiketler, RFİD ve biosensörlerin kullanım alanları hakkında bilgi verilmesi amaçlanmıştır.

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