Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026/r/munzur/6062
  Seasonal changes in oxidant and antioxidant biomarkers in liver and muscle of common carp (Cyprinus carpio) in Atatürk Dam Lake

  Benzer, Fulya; Tepe, Rıdvan; Erisir, Mine; Turkoglu, Semra; Fırat, Özgür; Şahin, Ayse Gül; Sünbül, Muhammet Raşit; Örnekci, Gürel Nedim; Küçükyılmaz, Mehmet; Öz, Özden Barım

  Seasonal investigations were conducted on 640 Cyprinus carpio specimens obtained through commercial fishing at four different stations (Gerger, Sitilce, Hosirge, and Samsat) in the Atatürk Dam Lake. MDA (malondialdehyde) levels were measured in the liver and muscle tissues of male and female fish; the results revealed a significant increase in MDA levels at stations exposed to point-source discharge. This indicates that pollution-induced oxidative stress in fish varies significantly across seasonal and regional scales. Among the stations compared, the lowest MDA values were detected in fish tissues from the Gerger station, while the highest values were recorded at the Sitilce and Hosirge stations. Analysis of SOD, GSH-Px, and GSH values across all stations showed that these parameters fluctuated in correlation with MDA levels thereby maintaining the oxidant-antioxidant balance. This study investigated seasonal and spatial variations in oxidative stress biomarkers in common carp (Cyprinus carpio) collected from four stations in Atatürk Dam Lake. A total of 640 specimens were analyzed for malondialdehyde (MDA), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and reduced glutathione (GSH) levels in liver and muscle tissues. Results showed that MDA levels were significantly higher in fish collected from Sitilce and Hosirge stations, indicating elevated lipid peroxidation associated with point-source pollution. In contrast, the lowest MDA levels were observed at the reference station, Gerger. Antioxidant enzyme activities (SOD, GSH-Px, and GSH) exhibited tissue-, season-, and site-dependent variations, suggesting adaptive responses to oxidative stress. Overall, the findings demonstrate that anthropogenic pressures in Atatürk Dam Lake significantly alter the oxidant–antioxidant balance in fish, highlighting the usefulness of these biomarkers for environmental monitoring.

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  İncele
• MakaleAçık Erişim2023/r/munzur/4562
  Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods

  Çakli, Sukran; Erol, Nida Demirtas; Sen Yilmaz, Evren Burcu; Baldemir, Pinar; Çakli, Atilla

  This study aimed to investigate the effects of baking and pan-frying methods on the lipid quality and mercury (Hg) levels of two important fish species in Turkiye, namely, fileted sardine (Sardina pilchardus) and rainbow trout (Oncorhynchus mykiss). The results revealed that sardines significantly decreased n-3 fatty acids depending on the cooking process, while the best n-6/n-3 ratio was observed in baked sardines, with higher rates found in pan-fried fish. Notably, pan-fried rainbow trout cooked with butter showed the highest atherogenic index (AI) of 0.71 +/- 0.32 and thrombogenic index (TI) of 0.61 +/- 1.43, as well as a hypocholesterolemic/hypercholesterolemic index (HH) of 0.79 +/- 0.17. Conversely, fried sardines exhibited lower atherogenic and thrombogenic scores, with fried sardines cooked in sunflower oil having a hypocholesterolemic/hypercholesterolemic index of 4.85 +/- 0.3. There were no significant variations in Hg content between raw and cooked fish. However, when compared to the raw control, the rise in Hg content for baked fish was substantial (p < 0.05) (baked rainbow trout 0.18 mg/kg and sardine 0.29 mg/kg). The decrease in FAs (Fatty Acids) due to cooking methods can be ordered as follows: Raw sardine > baked > fried. Conversely, the increase in FAs due to the cooking methods can be ordered as follows: fried > baked > raw sardine. Baked rainbow trout had much lower levels of palmitic acid, stearic acid, and myristic acid than the raw material. However, these levels were significantly increased in rainbow trout cooked in a frying pan. Additionally, oleic acid levels in fried rainbow trout were detected to be lower than in other preparations, whereas they were equivalent in baked rainbow trout.

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  AtıfWoS1·OpenAlex2·TR Dizin1

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• MakaleAçık Erişim2021/r/munzur/4878
  Determination of thermal tolerance parameters of swordtail (Xiphophorus helleri) and platy fish (X. maculatus) acclimated to different temperature levels

  Yanar, Mahmut; Özdes, Ali; Erdogan, Erhan; Evliyaoglu, Ece

  Thermal tolerance parameters of swordtail (Xiphophorus maculatus) and platy (X. helleri) at three acclimation temperatures were determined in the study. The CTMin values at 20, 24 and 28 degrees C acclimation temperature were 9.41,10.42 and 11.95 degrees C respectively for platy and 9.38,11.5 and 13.23 degrees C for swordtail, while CTMax values were 37.41, 39.19 and 40.52 degrees C for platy and 36.94, 38.89 and 40.07 degrees C for swordtail. Accordingly, acclimation temperature affected the lower and upper temperature tolerances of fish by 3-4 degrees C. The CTMin ARR values varied between 0.42-0.42 in swordtail and 0.20-0.34 in platy, while CTMax ARR ranged between 0.29-0.48 in swordtail and 0.33-0.44 in platy depending on acclimation temperature. Thermal tolerance polygon area of platy (232 degrees C-2) was slightly higher than that of swordtail (217.3 degrees C). The fact that both fish species have lower temperature tolerances limits their geographic distribution and aquaculture in subtropical climates where the water temperature drops to 10 degrees C in winter.

  AtıfWoS2·OpenAlex1

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• MakaleAçık Erişim2019/r/munzur/5081
  Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars

  Emir Çoban, Özlem; Ökkeş; Yılmaz, Okkes; Yilmaz; Emine; İnanlı, Ayşe Gürel; Kuzgun, Nermin Karaton

  In this study, roes obtained from carp (Cyprinus carpio carpio) that were caught from Keban Dam Lake (Elazığ) and the culturedrainbow trout (Oncorhynchus mykiss) were processed as caviar and compositions of proximate and vitamins, cholesterol levels were determinedin the products. In the research, roes obtained from mature fish were processed under aseptic conditions by suitable procedures for differentfish species. The obtained caviars were weighed as 75 grams and filled in 200 ml capped glass jar and stored in +4 ºC for 28 days.As a resultof the analysis in the study, the amount of dry matter was determined to be 35.94% in roes obtained from rainbow trout and 31.28% in roesobtained from carp. The average protein content in raw roe obtained from rainbow trout was determined to be 24.32%, it was determined tobe 18.25 % in carp. In this study, the fat content in roes obtained from rainbow trout was determined to be 9.14%, but it did not show muchchange during processing and it was determined to be 8.84% in the end product. During the production and storage of the caviar producedfrom rainbow trout and carp, the fat-soluble vitamin composition and cholesterol levels were determined. During the study, it was found thatthe amounts of vitamin A between rainbow trout and carp caviars were significantly different (p <0.001). Vitamins D and K were not detectedin the caviar samples. As a result of analyzes, cholesterol levels were determined 73.76 mg/100 g in rainbow trout roe and 10.82 mg/100 g incarp roe and it was observed that these values were not changed significantly during the processing and storage periods (on 0th, 7th, 14th, 21stand 28th days ).

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  AtıfOpenAlex7·TR Dizin1

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• MakaleAçık Erişim2019/r/munzur/4549
  Age 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).

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  AtıfWoS1·OpenAlex3·TR Dizin5

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• MakaleYalnız künye2018/r/munzur/5338
  Gökkuşağı Alabalığı (Oncorhynchus mykiss)’nın kalitesi ve dondurulmuş depolama stabilitesi üzerine karanfil yağının etkisi

  Kuzgun, Nermin Karaton; Özpolat, Emine; Çoban, Özlem Emir

  The present study evaluated clove oil (0.5% and 1%v/w) use as a natural preservative on the quality of frozen rainbow trout fillets during of six months. Vacuum packed samples were stored at -18 ˚C. Microbiological parameters (total anaerobe, psychrophilic bacteria, lactic acid bacteria, mold-yeast) and sensory quality (odour, color and texture) were determined during the storage period. Microbial growth was high over a period of frozen storage for control samples. The existence of clove oil demonstrated to develop the sensory quality of frozen rainbow trout fillets when used in combination with vacuum pack. According to our results, clove oil as natural protective and influential antibacterial can be used in conjunction with vacuum pack to augment frozen stored rainbow trout quality

  AtıfTR Dizin2

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• MakaleYalnız künye2018/r/munzur/5337
  Shelf life of rainbow trout fillets hot smoking with different sauces

  Kuzgun, Nermin Karaton; İnanlı, Ayşe Gürel; Özpolat, Emine; Çoban, Özlem Emir

  Çalışmada, gökkuşağı alabalıklarından (Oncorhynchus mykiss, Walbaum 1792) füme ürünler hazırlanmıştır. Farklı soslar ilave edilen füme balıklar, önemli miktarda üretim potansiyeli ve lezzetli bir balık olan alabalık tüketiminde bir artışı hedefleyerek hazırlanmıştır. Çalışmada farklı soslar uygulanarak 4 grup (A, B, C ve D) elde edilmiştir. Örnekler, muhafaza süresince buzdolabı koşullarında (+4 ºC) muhafazaya alınmıştır. Bu araştırmada, ürünlerin muhafaza kalitesini ve raf ömrünü etkileyen kimyasal değişikliklerin belirlenmesi amaçlanmıştır. Çalışma 2 tekerrürlü ve analizler 3 paralelli olarak yapılmıştır. Sonuç olarak, çalışmamızda hazırlanan tütsülenmiş örneklerin, kimyasal, mikrobiyolojik ve duyusal özellikleri belirlenmiştir. Elde edilen veriler değerlendirildiğinde örneklerin raf ömrü, A grubu için 14 gün, B grubu için 28 gün, C grubu için 21 gün ve D grubu için 35 gün olarak belirlenmiştir

  İncele
• Derleme MakaleAçık Erişim2018/r/munzur/4799
  Aminoacids in freshwater fish

  Özçiçek, Esin; Can, Erkan

  Proteins, which are the most important substances in the structure of living organism, are polymers of aminoacids with their chemical qualities. Aminoacids can be converted into other substances during metabolism, and can be used in the synthesis of certain chemical structures that the body needs. While more than 90% of the amino acids in the structure of living organisms are present in the protein, the other part is found as free aminoacids in all tissues and body fluids. Fish cannot synthesize all the aminoacids in their body. Unsynthesised aminoacids must be given to fish with feed. The use of proteins in the embryological and larval stages is very important, and free aminoacids are one of the most important components of energy metabolism. Aminoacids are also used as quality indices for various fish species. Studies have shown that freshwater fish require especially essential amino acids. These; arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. In this study; information on the importance of aminoacids in freshwater fish has been compiled.

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  AtıfWoS1·OpenAlex2

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• Derleme MakaleYalnız künye2017/r/munzur/5414
  Akuakültürde sürdürülebilir besin kaynağı olarak mikroalglerin kullanım

  Özçiçek, Esin; Can, Safak Seyhaneyildiz; Can, Erkan; Yılmaz, Kadir

  Güvenilirliği daha fazla olan besin kaynaklarına duyulan ihtiyaç, hayvansal ürünlere göre özellikle bitki ve alglere olan ilgiyi arttırmıştır. Akuakültürde çeşitli kullanım alanları olan mikroalglerden önemli ölçüde faydalanılmaktadır. Besin olarak kullanılmalarının yanı sıra salmonlarda pigment kaynağı olarak da değerlendirilmektedir. Günümüzde büyük ölçekli ve gelişmiş kalite kontrolü ile elde edilebilen mikroalg üretim sistemlerinin maliyet etkinliğini incelemek için çalışmalar devam etmektedir. Mikroalglerin kullanımında sürdürülebilirliği sağlamak için; biyoteknoloji, biyoişleme ve yönetim prosedürleri gibi farklı alanların entegre olduğu sistemlere dayalı bir yaklaşım gerekmektedir

  AtıfTR Dizin4

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• Derleme MakaleAçık Erişim2017/r/munzur/4839
  Usage of microalgae as a sustainable food source in aquaculture

  Özçiçek, Esin; Cane, Erkan; Yilmaz, Kadir; Can, Safak Seyhaneyildiz

  The need for food sources more reliability according to animal products has increased interest especially in plants and in algae. In aquaculture has benefited significantly from microalgae in the various application areas. They are used as food as well as are evaluated as sources of pigments in the salmonids. Currently, studies are underway to examine the cost-effectiveness of microalgae production systems which can be obtained by large-scale and advanced quality control. In order to ensure sustainability in the use of microalgae; a systems based approach is needed which integrates different fields such as biotechnology, bioprocess and management procedures.

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  AtıfWoS4·OpenAlex1

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