TrDizin İndekslenen Yayınlar

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12597/3198

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    TRDizin
    Comparison of Nutritional Composition, Mineral and Heavy Metal Content of Rainbow Trout from Different Aquaculture Systems
    (2023) BAŞKAYA, B.; ÇELİK, M.; KADAK, A. E.; KÜÇÜKGÜLMEZ, A.
    In this study, proximate compositions, meat yields, mineral matter (Na, Mg, Ca, K), and heavy metal (As, Fe, Zn, Se, Mn, Co, Cu, Pb, Ni) contents of rainbow trout (Oncorhynchus mykiss) obtained from concrete pond systems and dam lake net cage were examined. Mineral and heavy metal contents were measured by ICP-OES instrumental analyser. According to the results of rainbow trout meat yield and nutritional composition analysis varied between; meat yield were 57.43-66.40%, crude protein were 16.99-19.93%, crude fat were 3.07-4.18%, crude ash were 0.98-1.58%, and moisture contents were 75.10-77.65%. Mineral contents of Ca 2.66-30.58 mg.kg-1, Na 19.53-36.04 mg.kg-1, K 252.79-310.05 mg.kg-1, and Mg 120.75-137.44 mg.kg-1 were detected in the presented ranges. Detected heavy metals were As 0.42-0.56 mg.kg-1, Fe 2.16-3.69 mg.kg-1, Zn 2.67-4.69 mg.kg-1, and Se 0.17-0.77 mg.kg-1. On the other hand, Mn, Co, Cu, Pb, and Ni were not detected. As a result of the study, it was found that the proximate composition, meat yield, mineral matter, and heavy metal contents of rainbow trout vary depending on the location and size of the fish (p<0.05). However, the heavy metal levels detected in muscle tissue did not exceed the consumption limits.
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    TRDizin
    Spatiotemporal changes of carbon storage in Çaltepe Forest Planning Unit
    (2023) Çelik, D.A.; Şahin, A.
    Forest ecosystems play a crucial role in mitigating climate change as they are the largest carbon sinks. The objective of this study was to reveal the potential effects of forest dynamics on carbon sequestration and to contribute to planning studies. In this study, the changes in biomass and carbon storage areas in the 1999 and 2014 planning periods of the Çaltepe Forest Planning Unit. This calculation was carried out using widely accepted guidelines and coefficients, and the spatial distribution of biomass and C storage was mapped using GIS. As a result, the total biomass of the forested area increased by 53.42% in the period 1999-2014, from 781039.2 Mg to 1198263.51 Mg. On the other hand, the total amount of carbon storage increased from 1146019.35 Mg to 1448400.56 Mg in the period 1999-2014, an increase of about 26.39%. The contributions to the carbon (C) pool came from soil organic carbon with 60.12% and 53.28% of total C storage; from aboveground with 26.64% and 32.38%; from belowground with 7.66% and 9.27%; from litter with 5.33% and 4.77%; and from deadwood with 0.25% and 0.30% in 1999 and 2014, respectively. The average annual C sequestration was 1.95 Mg ha-1 yr-1, of which 1.06 Mg ha-1 yr-1 occurred in aboveground, 0.53 Mg ha-1 yr-1 in soil, 0.3 Mg ha-1 yr-1 in belowground, 0.05 Mg ha-1 yr-1 in litter and 0.01 Mg ha-1 yr-1 in deadwood. Results have shown that; to increase the amount of biomass and carbon sequestration capacity in forest areas, it is necessary to increase maintenance activities, select appropriate species in afforestation areas, and ensure sustainable carbon management by reducing social pressure on forests. As long as the sustainability of carbon pools on land is ensured, the effects of climate change will be mitigated.
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    TRDizin
    The Chemical Composition, Sensory Properties, and Myofibrillar Proteins of Surimi Produced From Tilapia (Oreochromis niloticus) Meat
    (2023) BUYRUK, G.; KÜÇÜKGÜLMEZ, A.; KADAK, A. E.; ÇELİK, M.
    Surimi, which is defined as the semi-processed minced meat of aquatic products that are discarded or have little fresh consumption, is usually offered for consumption by being made similar to valuable aquatic products such as shrimp, lobster tail, crab legs, and scallops. In this study, the chemical composition, myofibrillar proteins, and sensory properties of surimi manufactured from tilapia (Oreochromis niloticus) meat were investigated. Four study groups were created with different spice additives: red pepper, dill, thyme, and control (additive-free). Chemical composition analysis results of surimi were determined as total protein 12.85%, lipid 0.53%, ash 0.36%, moisture 86.59%, and myofibrillar protein 11.93%. Moreover, all groups were offered panelists to perform sensory analysis. At the end of the sensory evaluation, the groups received between 5.5 and 8.8 points on a 10-point scale from panelists regarding appearance, odor, chewiness, juiciness, taste and flavor, and overall acceptance. There were no differences between experimental groups in terms of appearance, odor, chewiness, and juiciness. However, statistical differences were observed between groups for taste and flavor as well as overall acceptance (p<0.05).