Yildiz, M.; Kayim, M.; Akin, S.

In this study, anesthetic effects of five different concentrations of 2-phenoxyethanol (0.2, 0.3, 0.4, 0.5 and 0.6 ml/L) and clove oil (0.50, 0.75, 1.00, 1.25 and 1.50 ml/L) on rainbow trout (Oncorhynchus mykiss) were studied at temperatures 7, 13 and 18 degrees C. For this purpose, 900 fish (39.08 +/- 1.13 g and 15.48 +/- 0.21 cm) were used in the experiment. Induction time of 2-phenoxyethanol and clove oil varied between 1.05 and 3.36 min at all concentrations, except for 0.2 ml/L (for 2-phenoxyethanol only) and at every temperature application. Full recovery time occurred between 2.44 and 7.14 min for 2-phenoxyethanol and 3.23 - 6.11 min for clove oil. It was found that full recovery times significantly increased with increase in 2-phenoxyethanol concentrations (r(2)=0.81). The same increasing trend was observed in clove oil, but the increase was not strong compared to 2-phenoxyethanol (r(2)=0.21). On the other hand, full induction times of 2-Phenoxyethanol and clove oil significantly declined with the increase in concentrations (r(2)=0.74; r(2)=0.84 for 2-phenoxyethanol and clove oil, respectively). Based on the ideal induction (less than 3 min) and recovery (less than 5 min) time criteria, it can be suggested that the most appropriate concentrations for rainbow trout were 0.3, 0.4 and 0.5 ml/L for 2-phenoxyethanol and 0.50, 0.75 and 1.00 ml/L for clove oil.

AtıfWoS16

İncele

Kayim, M.; Cimen, M.; Can, E.; Kocabas, M.

Flavour of meat or sea products is generally thought to consist of the volatile components sensed in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated. Different food components have different tastes. Sweet flavor in meat or sea products is derived from sugars, amino acids and organic acids. Carbohydrates generally taste sweet. Fats have little taste, but contribute mouth feel and carry odorants. Lipids have an effect on flavor perception, stability and generation. In this review, it was aimed to inform basic flavor parameters of animal products such as meat and sea foods.

AtıfWoS9·OpenAlex8

İncele

Kocabas, M.; Kayim, M.; Can, E.; Kutluyer, F.; Aksu, O.

Some key aspects of the reproductive strategy of the brown trout Salmo trutta macrostigma (T., 1954) inhabiting Uzungol stream, Trabzon including spawning season, age at sexual maturity, fecundity and egg size have been studied between January 2009 to May 2010. The ages of the captured fish ranged from 2-8 years. Individuals were composed of 40.85% males and 37.80% females. The present investigation on the fecundity of S.t. macrostigma was carried out to estimate the average and range in the number of ova laid by individual female as well as to study the relationship of the fecundity with total length, total body weight. The mean value of absolute fecundity was 312.23 +/- 254.71 (SD) eggs/female. The regression between egg number and fish size (total length and weight) was statistically significant (p<0.05).

AtıfWoS7

İncele

Kocabas, M.; Kayim, M.; Can, E.; Ates, M.; Kizak, V.; Kutluyer, F.; Demirtas, N.; Serdar, O.

In the present study, biometric characteristics and stomach contents of Salmo trutta (L., 1758), captured from Munzur stream in Tunceli, Turkey were investigated between September 2007 and December 2009. It was calculated that the age range were between 1 and 5 years old. Captured fish were measured 19.5 +/- 5.9 cm, 113.55 +/- 100.22 g (n = 120), respectively. The condition factor of trout calculated 1.14 +/- 0.20 (n = 120). At the end of study, the rations in total organism number were Decapoda (43.59%), Trichoptera (19.21%), Haplotaxidae (18.59%), Ephemeroptera (10.36%), Odonate (2.74%), Coleoptera (2.74%), Clitellata (2.43%) and Diptera (0.3%), respectively. The results indicated that the fish feed basically on Arthropoda and Annelidae.

AtıfWoS1

İncele

Kayim, M.; Cimen, M.; Can, E.; Kizak, V.

Flavour of meat or sea products is generally thought to consist of the volatile components sense in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated.

AtıfWoS2

İncele

Kayim, M.

In this study, 10 meat samples from fish (Trachurus trachurus L. 1758) and sheep (Akkaraman) were used. In the experiment, the used fish meat was a total body meat. However, the sheep longissimus muscle (lean) from 6th rib cut was sampled for determination of chemical components. The concentrations of total fat were lower (p < 0.01) for fish than sheep. However, the concentrations of pH were also lower (p < 0.05) for sheep material. There were no effects of animal species on the moisture concentrations. The rates of ash were lower (p < 0.01) for sheep group. The pH concentrations close to neutral in meat from fish may be advantage for eating quality. However, this pH level is disadvantage for shelf life of product. However, the high amounts of fat in the sheep meats may have a negative effect upon consumer's preference and health.

İncele

Kayim, M.; Can, E.; Güner, Y.

Lordosis, which is one of the skeletal deformations, was frequently encountered in the culture of sea bass (Dicentrarchus labrax L. 1758) and it affects the biological performance and marketing image of the fish negatively. Thus it causes big economic losses. In larger natural environments, this abnormality in wild-caught individual is rare, whereas the case is the other way round in hatchery-reared sea bass. This problem can be caused by swim bladder malformations, environmental conditions, bacterial factors, water flow rate and swimming activity. However, many researchers reported that all of these factors cause these malformations in different regions of the skeletal system, commonly known as V-shaped curvatures. But in this study, it is not aimed to investigate the possible causes of the observed abnormalities. We focused on whether the abnormal individuals can be transformed into individuals with normal skeletal systems. In this study, a total number of 5636 juvenile individuals (0.09-1.93 g of live weight) were used. Lordosis rates were identified between the days 54 and 110 by randomly taking at least 30 samples from every group on a weekly basis, at triplicate. In this study, 100% of the individuals with this type of deformation were successfully transformed into individuals with the normal skeletal system in a large volume and rectangular ponds with semi-intensive rearing method.

AtıfWoS9

İncele