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- MakaleAçık Erişim2019Age and some growth parameters of Squalius cephalus (Linnaeus, 1758) inhabiting Karasu River (East Anatolia, Turkey)
Özcan, Ebru Ifakat; Serdar, Osman
The present study was carried out concerns a research of the age determination and some growth parameters of chub, Squalius cephalus (Linnaeus, 1758) living in 14 different station from Karasu River (East Anatolia, Turkey). For this purpose, a total of 196 fish specimen (100 females and 96 males) of S.cephalus were captured between 2014 and 2016 by electroshocker. Female/male ratio was 1/0.96. Minimum-maximum length and weight of captured fishes were determined as 7.6-23.9 cm and 4.8-198.2 g, respectively. The age groups were determined between 0 and 6. The parameters of von Bertalanffy growth function estimated as L-infinity=31.98 cm, k=0.136 year(-1), t(0)=-1.40 year for all individuals. The growth performance index (phi>) value was computed as 2.143. The length and weight relationships W=0.0060L(3.27) (R-2=0.98) for all individuals. Significant statistical differences in condition factors between age groups and sexes were not found (P > 0.05, t-test).
AtıfWoS1OpenAlex3TR Dizin5
İncele - MakaleAçık Erişim2018Scopus SJRQ2Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)
Bonoco, Arzu; Kurt Kaya, Gülderen
The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). Ot was determined that crude protein, lipid, crude ash and salt amounts in the group where dry salting method was applied were higher than the group where brine salting occurred, in addition protein and lipid values decreased as storage period was longer (P < 0.05). Ot was determined that there is an increase in total aerobic mesophilic, psycrophile bacteria and enumeration of yeast and mould as storage period increased, while coliform bacteria decreased (P < 0.05).
AtıfScopus21WoS15OpenAlex30
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