Yazar "Kaya, Yalcin" için listeleme
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Chemical and microbiological qualities of dry-salted (lakerda) bonito (Sarda sarda, Bloch 1793)
Turan, Huelya; Kaya, Yalcin; Erkoyuncu, Ibrahim; Soenmez, Guelsah (Blackwell Publishing, 2006)In this study, changes in the chemical and microbiological properties of bonito (Sarda sarda, Bloch 1793) salted by dry salting (lakerda) and stored for 6 months at 4 +/- 1C were investigated. The fresh gutted and sliced ... -
Effects of different salting process on the storage quality of mediterranean mussel (Mytilus Galloprovincialis L. 1819)
Turan, Huelya; Soenmez, Guelsh; Celik, M. Yesim; Yalcin, Metin; Kaya, Yalcin (Wiley, 2007)The effects of brine and dry salting on sensory and quality attributes of mussels stored at 4 +/- 1C were investigated in this study. In brine salting method, the mussels were immersed in brine containing 26.4 g NaCl/100 ... -
Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey
Turan, Hulya; Kaya, Yalcin; Erkoyuncu, Ibrahim (Scientific Technical Research Council Turkey-Tubitak, 2007)The aim of this research was to determine the fatty acid composition and lipid and protein levels of anchovy meal produced during the commercial fishing period. The protein content was 74.69%, 76.17% and 74.40% in November, ... -
Seasonal comparison of wild and farmed brown trout (Salmo trutta forma fario L., 1758): crude lipid, gonadosomatic index and fatty acids
Kaya, Yalcin; Erdem, Mehmet Emin (Taylor & Francis Ltd, 2009)Brown trout is one of the most preferred wild freshwater fish species in the east Black Sea region (Turkey) due to its nutritional value and palatable aroma as well as being popular for sport fishing. In this research, ...
