Bahar Tokur
Technical University of Denmark
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Publication
Featured researches published by Bahar Tokur.
Ege Journal of Fisheries and Aquatic Sciences | 2015
Elif Tuğçe Aksun; Bahar Tokur
In this study, different concentrations of sodium bicarbonate (SBC) injection just after harvested was applied to enhance the qualities of trout during iced storage for 21 day. The quality of trout was evaluated using pH, total volatile basic nitrogen (TVB-N, mg N/100 g muscle), amount of saltsoluble protein (SEP), sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and sensory analyses. In conclusion, the pH of trout muscle increased and TVB-N value decreased following treatment with SBC. At the end of storage the lowest pH value was obtained from 0.5 M SBC group, the highest ph value was obtained from 1M group. The highest TVB-N value was obtained for the control group with 31.17 mg 100 g−1 value, and the lower TVB-N value was obtained for 0.75 M SBC injected group with 15.470 mg 100 g−1 value and 1 M SBC injected with 17.220 mg 100 g−1 at the end of storage. Improvements were observed for all sensory attributes in all SBCtreated samples during storage.Bu calismada, gokkusagi alabaligina hasat sonrasinda farkli oranlarda sodyum bikarbonat (SBC) enjeksiyonun 21 gunluk buzda depolama boyunca kalitesine etkileri arastirilmistir. Gokkusagi alabaliginin kalite degerlendirmeleri pH, toplam ucucu bazik azot (TVB-N, mg N/100 g), tuzda cozunur proteinler(SEP), Sodyum Dodesil Sulfat Poliakrilamit Jel Elektroforezi (SDS-PAGE) ve duyusal analizlerle belirlenmistir. Sonuc olarak, SBC enjeksiyonuyla birlikte alabaliklarda pH degerleri yukselmis ve TVB-N degerleri azalmistir. Depolama suresi sonunda en dusuk pH degeri 0.5 M SBC enjekte edilen grupta bulunurken; en yuksek pH degeri 1 M SBC enjekte edilen grupta bulunmustur. Depolama suresi sonunda TVB-N degerleri acisindan en yuksek degeri 31.17 mg 100 g−1 ile kontrol grubunda bulunurken, en dusuk degerleri 0.75 M SBC enjekte edilen grup icin 15.470 mg 100 g−1 ve 1 M SBC enjekte edilen grup icin 17.220 mg 100 g−1 degerlerini almistir. Duyusal olarak SBC uygulanmis tum gruplarda SBC uygulanmamis gruba gore daha yuksek skorlar elde edilmistir
Food Chemistry | 2006
Bahar Tokur; Serhat Özkütük; Esin Atici; Gülsün Özyurt; Caner Enver Özyurt
Food Chemistry | 2007
Bahar Tokur; Koray Korkmaz
European Food Research and Technology | 2004
Bahar Tokur; Abdurrahman Polat; Gülsün Beklevik; Serhat Özkütük
Journal of Muscle Foods | 2009
Abdurrahman Polat; Solmaz Kuzu; Gülsün Özyurt; Bahar Tokur
Su Ürünleri Dergisi | 2015
Bahar Tokur; Koray Korkmaz; Deniz Ayas
International Journal of Food Science and Technology | 2007
Gülsün Özyurt; Abdurrahman Polat; Bahar Tokur
Bioresource Technology | 2008
Bahar Tokur; R. Devrim Gürbüz; Gülsün Özyurt
Journal of Muscle Foods | 2010
Bahar Tokur; Abdurrahman Polat
Journal of Animal and Veterinary Advances | 2010
Bahar Tokur; Gülsün Özyurt