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    Determination of Shelf Life of Cold Stored Mussels Mytilus galloprovincialis L. 1819
    (Sidas Medya A.S., 2013) Turan, Hülya; Kocatepe, Demet; Altan, Can Okan; Erkoyuncu, Ibrahim
    Shelf life of the mussels Mytilus galloprovincialis L. 1819 collected from the Black Sea Region of Sinop, was investigated under the storage conditions of restaurants. For this purpose, some of the shucked mussels were put in polystyrene plates and wrapped with a stretch film Group A , while the others were placed in water in glass jar Group B and both groups were stored at 4 ± 2°C for 4 days. Initial rates of crude protein, crude fat, crude ash and water contents are %7.50, %1.30, %1.09 and %87.53 and initial values of TVB-N, TBARS, pH and aw are 12.92 mg/100g, 9.42 mg MDA/g, 6.67 and 0.99 of mussels used in the study, respectively. At the end of the storage period, TVB-N, TBARS, pH and aw values were determined 41.38, 37.64 mg/100g, 15.03, 12.86 mg MDA/g in the group A and; 6.40, 6.56; 0.99 and 0.99 in the group B, respectively. In the mussels, 3.94 log cfu/g mesophyll, 3.23 log cfu/g psychrotrophic and 3.80 log cfu/g enterobacteria counts were found initially, and mesophyll, psychrotrophic and enterobacteria logarithmic counts were 7.54-7.45, 6.07-6.17, and 5.88-5.87 at the end of the 4 day storage in Groups A and B, respectively. According to the results, mussels in polystyrene plates wrapped with stretch film can be consumed until end of the 2nd day, while mussels placed in water in glass jar until end of the 3rd day
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    Effects of gross tonnage and engine power on fishing efforts and economic indicators of trawl vessels operating the Central Black Sea region
    (Natl Inst Science Communication-Niscair, 2018) Yigit, Umut; Erkoyuncu, Ibrahim
    Present study was conducted to evaluate the effects of gross tonnage and engine power on economic efficiencies of trawl vessels with different gross tonnages (69, 92, 107, 115), and engine powers (550and 416 HP). Gross revenue, annual operation cost, profits, and profit rate as percent of investment costs were recorded as 236.696, 187.014, and 49.682 US$, and 21% for Vessel-A (69GT-550HP); 316.985, 249.231, and67.753 US$, and 20% for Vessel-B (92GT-550HP); 297.156, 231.031, and 66.125 US$, and 14%for Vessel-C (107GT-416HP);269.395, 200.922, and 68.473 US$, and 28% for Vessel-D (115GT-416 HP), respectively. Profit for the fishing activity could be compensated by increasing engine power from 416 to 550 HP when gross tonnage of the vessel declined around 15%. Further reduction of the vessel's gross tonnage by 35%, decreased the annual profit by 25%, where the increase of engine power from 416 to 500 HP was not sufficient to compensate the annual profit of the vessel.
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    Sensory, Chemical and Microbial Quality of Mussels Mytilus galloprovincialis Lamarck, 1819 Processed with Different Treatments during Cold Storage
    (Sidas Medya A.S., 2011) Kaba, Nilgün; Erkoyuncu, Ibrahim
    In this study, the effects of storage time, boiling and treatment with potassium sorbate solution on some quality characteristics of mussels stored at +4°C were determined by chemical, microbiological and sensory freshness control methods. Total volatile basic nitrogen TVB-N and trimethylamine nitrogen TMA-N contents, total mesophilic aerobic bacteria, yeast and mold counts increased whereas total coliform bacteria and Escherichia coli counts decreased during cold storage. Storage time, boiling and treatment with potassium sorbate solution had a significant influence on chemical TVB-N and TMA-N contents and microbiological parameters total mesophilic aerobic bacteria, yeast and mold, total coliform and Escherichia coli counts . The results of chemical and microbiological freshness control analyses, the shelf lives of the mussels stored with and without additives were 6 and 4 days, respectively. According to the sensory freshness control results, the shelf lives of the mussels with and without additives were 4 and 2 days, respectively