SEASONAL CHANGES IN PROXIMATE COMPOSITION OF ANCHOVY AND STORAGE STABILITY OF ANCHOVY OIL

Changes in proximate composition of anchovy were investigated during the catching season from October to March. In addition, stability of anchovy oil depending on storage temperature and time were studied. During the recent study, water, fat, protein and ash content of anchovy varied between 65.9–74.0%, 9.0–15.3%, 12.8–16.4% and 1.7–2.2%, respectively. The anchovy oil stored at 4C was found to be unacceptable for consumption at the end of the 90th day of storage according to peroxide, acid, unsaponifiable matter and thiobarbituric acid values. An identical sample stored at − 18C was acceptable for 120 days of storage, but eventually became unacceptable after that.

PRACTICAL APLICATIONS

Anchovy has a great economic importance for the Turkish fishery industry. Approximately 42% of the annual catch of anchovy is used in fish meal and oil production in Turkey ( SIS 2002 ). Therefore, the proximate composition of anchovy and seasonal changes have fundamental importance for consumers, manufacturers and wholesalers, because it is important for consumers to know what they eat, for manufacturers to figure out how they manage long storage stability for their products, and for wholesalers to buy equivalent of their payment. An important issue that has attracted attention of the manufacturers is the storage life of fish oil. Therefore, the results presented in this study are expected to be useful for the fish oil industry in Turkey or even in other countries processing anchovy into fish oil.     

The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese

The effect of the heat treatment on colour intensity and sensory properties of Kulek cheese made from raw milk with (RS) or without starter culture (R) and heated milk with starter culture (HS) was investigated during ripening. Colour L, a and b values of Kulek cheeses were determined for both interior and surface. The values for cheese R were 82.4 and 74.5 for L, ?5.2 and ?5.5 for a, 31.0 and 34.7 for b interior and surface respectively. The equivalents for RS cheese were 82.8 and 75.7 for L, ?4.8 and ?5.0 for a, 31.0 and 34.0 for b. The values for HS cheese were 88.9 and 88.4 for L and ?3.3 and ?3.3 for a, 22.8 and 24.2 for b. L values (lightness) were the highest in cheeses made from heated milk while b and negative a values were the highest in cheeses made from raw milk. Aroma scores of raw and heat‐treated milk cheeses made with starter were not significantly different. The panelists scored cheeses made from raw milk without starter as the best in body and texture.     

EFFECT of DIFFERENT TUBE MATERIALS ON the STEADY SHEAR TUBE FLOW of SEMI-SOLID FOODS

The effect of different tube materials was studied using galvanized steel, PVC, teflon and glass capillaries on tomato paste, apple sauce, ketchup and mustard as typical semi-solid food materials. In the shear rate range of 10 to 1000 s^?1 studied apple sauce and mustard showed the most pronounced effect which was wall material and shear rate dependent.     

Polarization of radiation in multipole Jaynes-Cummings model

We discuss the spatial properties of quantum radiation emitted by a multipole transition in a single atom. It is shown that the polarization of multipole radiation and quantum fluctuations of polarization change with distance from the source. In the case of a transition specified by a given quantum number m, the quantum noise of polarization contains contributions coming from the modes with m' m as well.     

BEHAVIOR OF STAPHYLOCOCCUS AUREUS IN SUCUK WITH NETTLE (URTICA DIOICA L.)

The behavior of Staphylococcus aureus was studied in sucuk (Turkish dry fermented sausage) with different levels of nettle (Urtica dioica L.). Sucuk batters containing different levels (1, 3 and 5%) of nettle were prepared and contaminated with S. aureus at approximately 10⁴ cfu/g. Sucuk batter not inoculated with S. aureus and not containing nettle addition was set as the control lot. Lactobacillus sakei Lb 706 was used as a starter culture. During ripening period, S. aureus, Micrococcus/Staphylococcus and lactic acid bacteria counts were determined. pH and water activity (a_w) values were also analyzed. The S. aureus count was under detectable levels in the control lot, and the pH level dropped below 5.0 after the first 24 h of fermentation. Initial pH values increased gradually in all three lots (1, 3 and 5%). At the end of the first 24 h of fermentation, a significant increase in S. aureus counts was determined in all lots of sausage except for the control lot. The pH value of the sucuk sample containing 1% nettle was under 5.0 on the second day. However, pH values for sucuk samples containing 3 and 5% nettle did not drop below 5.0 during the ripening period, including the fermentation phase. Nettle usage had no effect on the lactic acid bacteria count; however, it had significant effects on the Micrococcus/Staphylococcus count and a_w value.