Makbule Baylan

Effects of cooking methods on electrophoretic patterns of rainbow trout

The aim of this study was to determine the effects of different cooking methods on the electrophoretic patterns of rainbow trout (Oncorhynchus mykiss) fillets using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Raw rainbow trout were deep-fried, microwaved, grilled, and baked and then monitored for changes in the electrophoretic pattern. All cooking methods resulted in significant moisture loss when compared to the raw sample (P<0.05). Water losses, occurring during cooking resulted in a higher protein content in all of the cooked fish, with regard to raw fish. Deep fried fish had higher lipid content than raw or other cooked fish. The electrophoretic pattern of samples showed a considerable number of protein bands. The bands did not disappear completely, but changed remarkably after cooking. Considering myosin and actin bands, the highest rate of bands disappearance was observed with microwaved sample, while the lowest rate occurred with deep-fried sample.

Age at maturity of some fish species distributed in Turkish marine waters (Actinopterygii and Elasmobranchii)

We collected data on the age at maturity (tm) and maximum reported age (tmax) for 153 stocks of marine fishes in Turkey, belonging to 59 species, 24 families and 2 classes (Actinopterygii and Elasmobranchii). Among Actinopterygii tm had an average of 1.8 years (1 to 4 years) while among Elasmobranchii it had an average of 11.9 years (2 to 11.9 years). Overall, tmax ranged between two years (for Sarda sarda) and 34 years (for Squalus acanthias). Mean tmax was found to be 6.24 years for Actinopterygii and 10.11 years for Elasmobranchii. tm showed a positive linear correlation with tmax for both Actinopterygii and Elasmobranchii. Mean tm⁄tmax did not differ significantly with sex within the Actinopterygii and Elasmobranchii. The ratio tm⁄tmax was found to be significantly lower for Actinopterygii than for Elasmobranchii.

Farklı parametrizasyon tekniklerinin Saurida lessepsianus (Russell, Golani & Tikochinski, 2015)’un von Bertalanffy büyüme parametrelerinin tahminine etkisi

Bu calismada Saurida lessepsianus ’un von Bertalanffy buyume modeli parametreleri tahminine, farkli parametrizasyon tekniklerinin etkisi incelenmistir. Bu amacla Galucci ve Quinn parametrizasyonu, Mooij parametrizasyonu, Francis parametrizasyonu ve Schnute parametrizasyonu kullanilmistir. Akaike Bilgi Kriteri (AIC), guvenirlik araliklari ve parametreler arasi korelasyonlar yardimiyla modeller karsilastirilmistir. Buna gore en uygun parametrizasyon yonteminin Francis parametrizasyon yontemi oldugu tespit edilmistir.