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Featured researches published by Bahar Tokur.


Ege Journal of Fisheries and Aquatic Sciences | 2015

Sodyum bikarbonat enjeksiyonunun buzda depolanan gökkuşağı alabalığının duyusal ve kimyasal kalitesine etkisi.

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

Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 °C)

Bahar Tokur; Serhat Özkütük; Esin Atici; Gülsün Özyurt; Caner Enver Özyurt


Food Chemistry | 2007

The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish

Bahar Tokur; Koray Korkmaz


European Food Research and Technology | 2004

Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (18 C)

Bahar Tokur; Abdurrahman Polat; Gülsün Beklevik; Serhat Özkütük


Journal of Muscle Foods | 2009

Fatty acid composition of red mullet (Mullus barbatus): a seasonal differentiation.

Abdurrahman Polat; Solmaz Kuzu; Gülsün Özyurt; Bahar Tokur


Su Ürünleri Dergisi | 2015

Comparison of Two Thiobarbituric Acid (TBA) Method for Monitoring Lipid Oxidation in Fish.

Bahar Tokur; Koray Korkmaz; Deniz Ayas


International Journal of Food Science and Technology | 2007

Chemical and sensory changes in frozen (−18 °C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons

Gülsün Özyurt; Abdurrahman Polat; Bahar Tokur


Bioresource Technology | 2008

Nutritional composition of frog (Rana esculanta) waste meal

Bahar Tokur; R. Devrim Gürbüz; Gülsün Özyurt


Journal of Muscle Foods | 2010

Myofibrillar and sarcoplasmic protein oxidation and degradation of thin-lipped gray mullet (Liza ramada) during refrigerated storage (4C).

Bahar Tokur; Abdurrahman Polat


Journal of Animal and Veterinary Advances | 2010

The effects of rosemary extract on protein quality of cooked gilthead sea bream (Sparus aurata) during frozen storage (-18°C).

Bahar Tokur; Gülsün Özyurt

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