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- MakaleAçık Erişim2022The Effect of Foreign Trade Volume of Seafood: An Analysis on the Gravity Model Method of Turkey
Ozden, Erdemalp; Gültekin, Ömer Faruk; Bayramoglu, Turgut
Seafood is a vital food resource and, more importantly, a common subject in many areas such as the environment, employment, and foreign trade in sectoral terms. In this study, we investigated the effect of Turkey's seafood production and its trade with these products on Turkey’s foreign in line with the predictions of the gravity model, which is a theory of international economics. As a result, using 1990-2019 data with 12 countries where Turkey has the highest seafood trade, trading partners with higher revenues showed a higher demand and greater import chances, and an increase in production capacity by Turkey could create additional trade volumes. Besides, the geographical distance is negative and statistically significant in the models following the theoretical expectation, and the shipping cost was the critical factor determining Turkey's bilateral trade performance. The exchange rate has a positive and significant effect on trade, and seafood exports have a positive and statistically significant effect on trade, while imports have a negative and significant effect. As a result of the study, if Turkey's production increases overall the model variables, its trade will increase following the gravity model.
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İncele - MakaleAçık Erişim2021Osmotic Dehydration Applications in Meat
Kantar, Naciye Kutlu; Kamiloğlu, Aybike; Elbir, Tugba
Osmotic dehydration is a non-thermal, partial drying process applied for the removal of water in food products, as well as for the absorption of various solutes (salt, sugar, etc.). In the osmotic dehydration process, the food material is immersed in a high concentration solution to obtain a final product with lower water activity. However, since the final products with very low water activity cannot be obtained with osmotic dehydration, this method is applied as a pretreatment. The water loss in the product takes place in a shorter time with the osmotic dehydration process applied before drying. The most effective factors on osmotic dehydration are the type of osmotic agent, concentration, process temperature, process time and sample/solution ratio. The low process temperature in osmotic dehydration prevents the loss of color and aroma in food products and contributes the functional, nutritional and sensory properties of products. In addition, the fact that it is a very economical process and does not pose any negative effects in terms of human health makes the method advantageous. In this review, when the osmotic dehydration process is used as a pretreatment in meat processing, the effects on the quality characteristics of the product were mentioned. It has been determined that osmotic dehydration used in various meats (chicken, pork, beef, lamb, ostrich meat and a wide variety of seafood) improves many quality parameters such as color and sensory properties and shelf life of the products. Dried meat with better texture were obtained with the use of specific osmotic agents. It is also recommended to use osmotic dehydration in combination with some applications such as ultrasound or high pressure for effective drying of meat. It was determined that osmotic dehydration process used before convective drying significantly reduced the drying time of meat.
AtıfTR Dizin1İncele - MakaleYalnız künye2018Scopus SJRQ4Gökkuşağı Alabalığı (Oncorhynchus mykiss) İşletmelerinde Bazı Antioksidan Enzim Aktivitelerinin Ağır Metal İnhibisyonlarının Araştırılması
Önalan, Şükrü; Demir, Yeliz; Sengül, Bülent
Endüstriyel, tarımsal ve ticari kimyasalların, sucul ekosistemlerde meydana getirdiği kirlilik, giderek artanciddi bir problemdir. Çevresel kirleticiler, sucul organizmalarda çeşitli zararlı etkilere neden olur. Balıklar, suculorganizmalar arasında ağır metallere en çok maruz kalan türlerdir. Ağır metallerin balıklarda birikmesi balıkhastalıkları konusunda önemli bir sorun olmanın yanında, oksidatif stres sebebi olan reaktif oksijen türlerinin(ROT) artmasına da neden olmaktadır. Biyolojik sistemlerde oksidatif strese bağlı reaktif oksijen türlerindekiartış antioksidan savunma sistemlerinde hasara yol açar. Bu çalışmanın amacı gökkuşağı alabalık çiftliklerindeüretimi yapılan balıkların karaciğer, böbrek ve solungaç dokularındaki bazı antioksidan enzim aktiviteleri ileağır metal iyonlarından kaynaklanan su kirliliği arasındaki ilişkiyi ortaya koymaktır. Bu amaçla; Suörneklerindeki ağır metal iyonlarının (Zn, Fe, Cu, Ni, Co, Hg, As, Mn) seviyeleri belirlenerek, bu iyonlarınbalıklardan alınan kalp, karaciğer ve solungaç dokularındaki antioksidan enzimlerin (Süperoksid dismutaz(SOD), Katalaz (CAT), Glutatyon redüktaz (GR), Glutatyon S-transferaz (GST), Glutatyon peroksidaz (GPx))aktiviteleri üzerine etkileri incelenmiştir.