Yazar "Gunlu, Ali" için listeleme
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Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions
Izci, Levent; Ekici, Furkan; Gunlu, Ali (Soc Brasileira Ciencia Tecnologia Alimentos, 2018)In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan ... -
Determination of fatty acid profiles of total, neutral, and polar lipids in different tissues of Vimba vimba (L., 1758) from Egirdir Lake (Isparta, Turkey)
Gorgun, Salih; Akpinar, Nukhet; Zengin, Gokhan; Akpinar, Mehmet Ali; Gunlu, Ali; Guler, Gokalp Ozmen; Aktumsek, Apdurahman (Tubitak Scientific & Technical Research Council Turkey, 2013)Fatty acid profiles of total, neutral, and polar lipids in the liver, muscle, and intestine of female individuals of Vimba vimba (L., 1758) were determined by gas chromatography. C16:0, C16: 1 n-7, C18:1 n-7, and C18:1 n-9 ... -
Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 +/- 1 degrees C
Bilgin, Sengul; Izci, Levent; Gunlu, Ali; Diken, Gurken; Genc, Ismail Yuksel (Soc Brasileira Ciencia Tecnologia Alimentos, 2016)The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 +/- 1 degrees C. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish ... -
Quality Changes of Anchovy (Engraulis encrasicolus) Doner During Cold Storage
Izci, Levent; Bilgin, Sengul; Gunlu, Ali; Cetinkaya, Soner; Diler, Abdullah; Genc, Ismail Yuksel; Bolat, Yildiz (Ankara Univ, Fac Agr, 2016)In this study, doner producing from anchovy and determination of quality properties of anchovy doner were aimed. Proximate composition of anchovy doner have been determined as 52.17% moisture, 24.79% crude protein, 18.62% ...
