Determination of Polycyclic Aromatic Hydrocarbon (Pah) Levels in Meat Tissue of Shrimp, Anchovy and Whiting for Sale in Various Regions in Istanbul Province
| dc.authorscopusid | 56705353700 | |
| dc.authorscopusid | 57193086525 | |
| dc.contributor.author | Balcioğlu, E.B. | |
| dc.contributor.author | Ceylan, Z. | |
| dc.date.accessioned | 2025-05-10T17:01:41Z | |
| dc.date.available | 2025-05-10T17:01:41Z | |
| dc.date.issued | 2019 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | Balcioğlu E.B., İstanbul Üniversitesi, Deniz Bilimleri ve İşletmeciliği Enstitüsü, İstanbul, 34134, Turkey; Ceylan Z., Van Yüzüncü Yıl Üniversitesi, Su Ürünleri Fakültesi, İşleme Teknolojisi Anabilim Dalı, Van, 65080, Turkey | en_US |
| dc.description.abstract | In this study, the concentrations of 16 different polycyclic aromatic hydrocarbon (PAH) components were examined in anchovy, shrimp and whiting species from Istanbul’s eight different coastal belt regions having intense daily activity. When TPAH values were investigated, the highest TPAHs (maximum: 2202 15 ng/g) were found in shrimp samples at six of eight different regions. However, statistical difference was found between all groups (P < 0.05).The shrimp was the group having the highest TPAH during the whole study, while the anchovy was the second. This is important data that should be considered in terms of food safety and public health. © 2019, Centenary University. All rights reserved. | en_US |
| dc.identifier.doi | 10.29133/yyutbd.464001 | |
| dc.identifier.endpage | 290 | en_US |
| dc.identifier.issn | 1308-7576 | |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.scopus | 2-s2.0-85074332864 | |
| dc.identifier.scopusquality | Q3 | |
| dc.identifier.startpage | 282 | en_US |
| dc.identifier.trdizinid | 410821 | |
| dc.identifier.uri | https://doi.org/10.29133/yyutbd.464001 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/5255 | |
| dc.identifier.volume | 29 | en_US |
| dc.identifier.wosquality | N/A | |
| dc.language.iso | tr | en_US |
| dc.publisher | Centenary University | en_US |
| dc.relation.ispartof | Yuzuncu Yil University Journal of Agricultural Sciences | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Anchovy | en_US |
| dc.subject | Food Safety | en_US |
| dc.subject | Pah | en_US |
| dc.subject | Shrimp | en_US |
| dc.subject | Whiting | en_US |
| dc.title | Determination of Polycyclic Aromatic Hydrocarbon (Pah) Levels in Meat Tissue of Shrimp, Anchovy and Whiting for Sale in Various Regions in Istanbul Province | en_US |
| dc.type | Article | en_US |