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    Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2020) Corapci, Bengunur; Guneri, Nilgun
    Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in fresh and rehydrated samples were found insignificant statistically.
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    DETERMINATION OF PROBLEMS OF FISHERIES COOPERATIVES BY FACTOR ANALYSIS METHOD
    (Parlar Scientific Publications (P S P), 2021) Yucel, Sennan; Acar, Gunseli; Guneri, Nilgun
    The aim of the study was to determine the problems of fisheries cooperative managers and their partners and their solutions. For this purpose, questionnaire forms consisting of 23 questions for managers and 47 questions for partners were used for data collection. In addition to the questions determining demographic, socio-economic and personal characteristics, Likert scale was used to evaluate the problems. The reliability of the questionnaires was tested with Cronbach Alpha coefficient. The suitability for factor analysis was tested by KaiserMeyer-Olkin and Bartletters tests. A 36x36 correlation matrix was generated for factor analysis. In the statistical evaluation, the problems of the partners thought to be composed of 36 factors; were distributed under 6 main groups with the headings of ideal cooperative structure of partners, economic gains through cooperatives, social rights through cooperatives, cooperatives operating mode, cheap procurement of services and the sale of the product at a high price. These represented 73,149 of the total variance of the groups. Support should be provided to the sector, especially rural areas, common responsibility should be developed by consolidating the sense of belonging and vertically functioning hierarchical model should encourage strong organization which is integrated horizontally by generalizing feedback through scientific studies. The results of the research will contribute to the development of national and international policies, planning of the sustainable fisheries sector and the planning of fisheries cooperatives, taking into account the regional characteristics.
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    EFFECTS OF MULTIPLE FREEZING-THAWING CYCLES IN DIFFERENT CONDITION ON QUALITY CHANGES OF ATLANTIC BONITO (SARDA SARDA, BLOCH 1793)
    (Parlar Scientific Publications (P S P), 2018) Guneri, Nilgun; Kostekli, Bayram
    In this study, the aim was to detect quality changes under different conditions with regard to multiple frozen-thawed gutted and whole Atlantic bonito (Sarda sarda, Bloch 1793). The Atlantic bonito (gutted and whole) were frozen at -30 +/- 2 degrees C and were thawed 4 times at room temperature (21 +/- 2 degrees C, 4 hours) and 4 times under tap water (15 +/- 2 degrees C, 3 hours) at 15-day intervals. The quality assessment of the Atlantic bonito was done using sensory quality, chemical [total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), pH] and microbiological analyses [total mesophilic aerobic bacteria (TMAB)]. According to the sensory analysis results, the best score was given to the gutted Atlantic bonitos, thawed under tap water, after the final thawing process.