Browsing by Author "Karacam, Hikmet"

Now showing 1 - 2 of 2

Seasonal Changes in Proximate Composition of Anchovy and Storage Stability of Anchovy Oil
(Blackwell Publishing, 2008) Boran, Goekhan; Boran, Muhammet; Karacam, Hikmet
Changes in proximate composition of anchovy were investigated during the catching season from October to March. In addition, stability of anchovy oil depending on storage temperature and time were studied. During the recent study, water, fat, protein and ash content of anchovy varied between 65.9-74.0%, 9.0-15.3%, 12.8-16.4% and 1.7-2.2%, respectively. The anchovy oil stored at 4C was found to be unacceptable for consumption at the end of the 90th day of storage according to peroxide, acid, unsaponifiable matter and thiobarbituric acid values. An identical sample stored at -18C was acceptable for 120 days of storage, but eventually became unacceptable after that.
Seasonal Changes in Proximate Composition of Some Fish Species From the Black Sea
(Central Fisheries Research inst, 2011) Boran, Gokhan; Karacam, Hikmet
Nutritional composition of four marine fish species (horse mackerel, garfish, golden mullet, and shad), constitute to 25% of the total marine fish production in Turkey, was examined monthly during the catching season (October through March). Among fish species studied; horse mackerel, garfish, and golden mullet revealed increases in protein up to 35% until December and then a dramatic decrease in January up to 30%. Fat content was also found increasing until December in horse mackerel and garfish, and a sudden decrease was observed in January. Protein content varied between 13.0-19.8% among the species studied on fresh weight basis. The lowest protein content was found to be in horse mackerel, 14.8% and the highest in garfish, 16.9%. The results showed that shad gives the highest energy upon consumption due to high fat content, throughout four months from December to March. Fat content of garfish and golden mullet was found to below compared to other species studied Consequently, energy values of these two species were low, 479 and 460 kj/100 g, respectively.