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    Comparison of biological characteristics of the horse Mackerel (Trachurus trachurus L. 1758) which caught of different fishing gears in the Southern Black Sea (Turkey)
    (Natl Inst Science Communication-Niscair, 2010) Kalayci, Ferhat; Samsun, Serap; Sahin, Cemalettin; Samsun, Osman; Gozler, Ahmet Mutlu
    Total of 6035 horse mackerel, Trachurus trachurus L. 1758, found in the Black Sea, caught by various types of fishing gear, as purse seines, bottom trawls, gillnets, mid-water trawls and fishing lines had been examined during January to December 2003. Length, weight, sex distribution, the ratio of fish under the minimum legal landing size and distribution of juvenile fish and the types of gear used were compared as a part of the study. Mean total lengths of the horse mackerel caught using all these types of fishing gear (purse seines, bottom trawls, gillnets, mid-water trawls and fishing lines) are measured at 12.69, 12.01, 15.35, 13.18 and 14 centimeters, respectively. According to their sex, the minimum mean total length and weight were measured for a purse seine at 13.34 cm and 20 g for females, 13.33 cm and 19.73 g for males. Minimum legal landing size (MLLS) is 13 cm and the ratios of under 13 cm for purse seines, bottom trawls, gillnets, mid-water trawls and fishing lines were measured at 60.79%, 65.04%, 9.66%, 39.14% and 20.42%, respectively. The bottom trawl and purse seine were more capable than other fishing gear in catching juvenile fish.
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    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.
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    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 (18:1ω-9), Eicosapentaenoic Acid (EPA, 20:5ω3) and Docosahexaenoic Acid (DHA, 22:6ω-3). The amounts of ω-3/ω-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.
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    Feeding Regime of Whiting (Gadus merlangus euxinus Nordmann, 1840) In Turkish Middle Black Sea Coast
    (Central Fisheries Research Inst, 2011) Samsun, Serap; Erdem, Yakup; Kalayci, Ferhat
    In this study, stomach contents of 716 whiting were examined caught from the Turkey Middle Black Sea Coast between December 2001 and April 2003. The analyses of feeding regime of whiting were made according to the seasons and age groups. The Frequency of Occurrence, The Numerical Occurrence Windell and Bowen (1978) and Geometric Index of Importance (GII) Assis (1996) methods were used. Analysis of stomach contents showed that whiting feed mainly on the fishes and crustacean, mostly anchovy (Engraulis encrasicolus) with yearly find frequency as (F%) 23.04. The occurrence of the quantity and type of food items in the stomach was related to their seasonal abundance. It was observed that whiting consumed intensively during spring and summer. Anchovy as primarily prey; whiting, horse mackerel and shrimps as secondary prey; sprats and gobies as thirdly prey; pipefish and isopoda sp. as occasional prey were determined according to geometric index of importance (GII).
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    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.
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    The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (Sarda sarda) Stored at 4°C
    (Journal of Animal and Veterinary Advances, 2008) Duyar, Hünkar Avni; Erdem, Mehmet Emin; Samsun, Serap; Kalaycı, Ferhat
    The effect of 2 kinds of wood on quality of hot smoking vacuum-packed Atlantic bonito (Sarda sarda) was investigated during storage at 4°C. The quality changes of samples during storage were evaluated by pH, TVB-N, TMA, TBA and sensory analyses. The contamination of Benzo (a) Pyrene (B[a]P) in smoked fish samples were also analyzed. B[a]P was found 0.220±0.35 ppb in samples smoking with mixed woods (Group A) and 0.088±0.21 ppb in samples smoking with apple wood (Group B). Significant differences were observed between group A and B in terms of pH and TVB-N (p<0.05). The TMA and TBA values weren’t significantly different at the end of the storage period. A significant decrease was found in sensory scores of the samples for Group A and Group B after 60 days of storage. There were significant difference between the groups for colour, odour and taste at the end of storage period (p<0.05).