EGE UNIVERSITY FISHERIES FACULTY

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EGE UNIVERSITY FISHERIES FACULTY DEPARTMENT OF
FISHING FISH PROCESSING
Ege University was established in 1955. There
are 11 faculties connected in Ege University.
Faculty of Fisheries is one of them. The aim of
the faculty of fisheries establish in 1982 which
is to train technical workers (fisheries
engineer) in the field of fisheries, aquaculture,
technology and fish disease at the end of four
years education in faculty.
The faculty consists of three main departments

• Department of Basic Science
• Department of Aquaculture and Fish Disease
• Department of Fishing and Processing Technology

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Fishing and Processing Technology Department is
formed by separate main areas as fishing
technology and processing technology. Fish
processing department deals with all the problems
about quality and quality assurance in the fish
industry,during processing and consuming.
Composition and processing technology of fish
products made from fish, mollusks and shellfish
are investigated. Department is specialized in
dealing with problems concerning national and
international regulations and standards for
fishery products. Fish Processing Department act
as counselor to the seafood industry and fishery
organizations with the help of research results,
scientific work and organizations. Fish
processing department consist of 10 people
including 1 professor, 1 Associate professor, 4
Assistant professors and 4 Research assistants.
Also there are MSc and PhD students attending
courses in the department.
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MISSION

• Improvement of the quality and food safety
  of fishery products is the mission of the
  Department of Fishery Fish Processing . All
  steps of the entire processing chain of fish and
  shellfish, from catch to consumer, are
  considered.
• Main research activities are
• Development and application of methods food
  control of fish and seafood products.
• Making suggestions about national standards of
  fish and seafood products.
• Food hygiene and food toxicology for fish and
  seafood products.
• Composition of raw materials and fish products
  (macro and micro components, undesirable
  components and contaminants).
• Quality (Chemical, physical, microbiological
  and sensory analysis together with the spoilage
  indicators).
• Evaluation of new processes and fishery
  products.

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LABORATORIES
Chemical Quality Control Laboratory
Microbiological Quality Control Laboratory
Crude fat (Bligh and Dyer, 1959) Crude
protein (AOAC, 1984) Moisture
(Ludorff and Meyer, 1973) TMA
(AOAC,1994) TVB-N (Vyncke,1996)
TBA (Tarladgis, 1960) Colour
(Schubring, 2002) Texture (TPA)
(Schbring,2001) pH (Lima dos
Santos et al., 1981) Acid/Salt
(Karl, 1995) Cook loss (Schubring,
2005) Protein Solubility (Buiret, 1965) Data
loggers Fatty acid (GC IUPAC II
D19) Amino Acid (TUBITAK)
Aerobic Plate Counts (Psychrophlic, Mesophilic
Bacteria) Yeast and Mould Count Lactic Acid
Bacteria Count Coliform, Fecal Coliform, E.coli,
Counts Enterobacteriaceae Count Vibrio
parahaemoltyicus Count Staphylococcus aureus
Count Bacillus cereus Count Isolation of
Salmonella spp Isolation of Listeria
monocytogenes
Chemical, physical and microbiological
analytical methods are developed for measurement
of quality, and their correlation to sensory
assessment is studied. The department is
specialized in dealing with problems concerning
national and international regulations and
standards for fishery products.
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OBJECTIVES
Except education, academic stuff goes on
studying in various fields. This department
cooperates with the public establishments such as
Ministry of Agriculture, Municipalities and
Processing plants that support scientific
researches like The Scientific and Technology
Application and Research Center (TUBITAK) and Ege
Science Technology Application and Research
Center (EBILTEM). The research department
cooperates nationally and internationally and its
collaborators are represented at the Western
European Fish Technologists Association (WEFTA).
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EQUIPMENTS
Own equipments
EBILTEM supports

• Nitrogen determination Analyzer
• Elemental Analyzer System
• HPLC
• Amino acid analyzer
• Atomic absorption Spectrophotometer
• There are nineteen Research Laboratories equipped
  with standard facilities. In addition, there are
  a number of specialized equipment such as
  electrophoresis, thermal cycler, atomic
  absorption, microscopes, amino acid and elemental
  analysers, nitrogen determination unit, HPLC, and
  reverse osmosis units which are actively used

• Centrifuges
• Spectophotometer
• Spectropen colour
• measurement equipment
• Kjeldahl apparatus
• Water activity equipment
• Thermocouple
• Thermo data loggers
• Incubators
• Paster ovens
• Autoclaves

• Stomacher
• Texture Analyser TA-XT plus
• pH meters
• Viscosi/rheometer

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Project Title
Evaluation of technological and analytical
facilities in seafood processing in
European countries Aim To visit Seafood
research facilities and seafood processing
companies in Europe to assess possible areas
for collaborative projects/areas of interest. To
establish links with seafood institutes in Europe
for exchange of information.
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Prof. Dr. Sukran Cakli is Head of the Fish
processing department of fisheries faculty of Ege
University (Turkey) and is currently the Turkish
representative at the Western European Fisheries
Technologists Association (WEFTA). Ege University
conducts work on all aspects of seafood
processing and has recently carried out such work
as

• Chemical, microbiological and sensory
  evaluation of hot smoked rainbow trout
  (Onchorincus mykiss) modified
• atmosphere and vacuum packages, stored in
  ice.
• Chemical, microbiological and sensory quality
  changes of common dentex, while stored in ice.
• Incidence and sources of Listeria monocytogenes
  in a traditional hot-smoked rainbow trout
  processing plant.
• Proximate and fatty acid composition
  differences of wild and cultured brown meagre
  (Scienca umbra).
• Effect of ungutting on microbiological,
  chemical and sensory properties of aquacultured
  sea bass (Dicertrarchus labrat) stored in ice.
• Effects of using slurry ice on the
  microbiological, chemical and sensory assessments
  of aquaculture sea bass (Dicentrarchus labrax)
  stored at 4C.
• A study of marination of deep water pink shrimp
  (Parapenaeus longirostris) and its shelf life.
• A study of marination of deep water pink shrimp
  (Parapenaeus longirostris) with using
  antioxidants to prolong its shelf life.
• Use of Electrolyzing Oxidizing Water in
  Vegetable and Fish Processing
• Synthesis and Characterization of Chitin and
  Chitosan Biosorbent from Pink Shrimp Shell wastes
  and Comperative Toxic Heavy Metal Adsorption

Ege University provides microbiological, chemical
and sensory testing for local seafood companies
and results of any research work are freely
available to international universities/institutio
ns upon request.
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Overview of Turkish seafood industry
Although Turkey has good resources due to inland
and marine capture of fish, fish processing is
quite low. In 2002 seafood product production
consisted of 627 000 ton of which 78.6
consisted of marine fish species, 7 fresh
water, 9.7 from cultured fish and 4.7 from
other sea products. According to reported
statistics, Black Sea region was the leading fish
production region especially the Marmara, Aegean
and Mediterranean regions. 4.3 of Turkish
seafood products is exported and, approximately
23 000 ton is imported. 24.8 of landings are
processed in fish meal and oil factories with
Anchovy being the main species. 0.2 of
production cannot be evaluated. Of all the
seafood products produced, 70 of production is
consumed as raw products and consumption of
frozen, canned, salted and marinated seafood is
quite low in Turkey with the annual per capita
consumption being around 6.7-kg/per person.
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Frozen sea fish species constitutes an important
part of the Turkish imports with Tuna being the
most important fish species to be imported.
During the 1990s significant investments in
production of canned tuna facilities was invested
in Turkey and today Turkey is one of the most
important exporters in this sector. However 80
of species used for canned tuna originates from
foreign countries with the majority being
imported from Scandinavian countries.
Fresh-chilled seafish species represent the
highest amount in Turkish Seafood exports with
cultured seabass and gilthead seabream forming a
significant amount of exported sea fish. Cultured
fisheries are very important in Turkey and
significant investments have been made into the
aquaculture industry to date. Natural supplies
of (Tapes decussatus), oysters (Ostrea edulis),
frozen cuttlefish (Sepia officinalis), octopus
(Octopus vulgaris), shrimp (Parapanaeus
longirostris and other species) are available at
significant amounts throughout Turkey.
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The main sea fish species landed are anchovy,
bluefish, horse mackerel, grey mullet, European
hake, sardine, Atlantic bonito, Bluefin tuna, red
mullet, gilthead seabream, common sole, turbo,
topeshark, sea bass, red porgy and whiting.
Main Crustacean and mollusk species are octopus,
cockle, jellyfish, Rapa whelk, oyster, squid,
shrimp, mussel, cuttlefish, great scallop and
crab. Aquaculture production is 61 165 ton. With
the main species being trout, sea bass, gilthead
seabream and pike perch.
Fresh water fish production is 43 938 ton with
Inci kefali (Chalcalburnis tarichi), common carp,
pikeperch, wels, crayfish and tench being the
major species.
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In Turkey 118 Seafood processing companies have
export licences, with 65 of these having licences
to export to the EU. A further 13 companies
export frozen bivalve and mollusks to European
Union. Most seafood production is concentrated
around the Marmara, Aegean, Middle Anatolia,
Blacksea and Mediterranean regions with the
majority of products falling into the canning,
freezing, salting, smoking and marinating
categories. Other companies export live and
frozen shellfish. In Middle Anatolia region,
processing plants process pikeperch. In Black sea
region, anchovy, Rapa whelk and jellyfish are
processed. There are very few processing plants
in Mediterranean region however the main species
processed in this region is blue crab. Daily
processing capacity in sea product processing
plants in Turkey is approximately between 1.5-2
ton and 30 - 40 people work in these processing
plants. A few larger plants are also located in
this region and these employ upwards of 1000
1500 workers. In Turkey the ministry of
Agriculture controls seafood processing and
aquaculture plants and they must adhere to EU
regulations.
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Rationale for visiting EU institutes
Ege University had links with the Federal
Research Centre for Fisheries (Hamburg), IPIMAR
(Portugal), Instituto del Frio (CSIC, Spain),
Ohio State University (USA) and collaborated with
seafood related projects. Our presence at WEFTA
each year helps establish strong links with other
official institutes and research institutions.
The nature of seafood companies in Turkey is
small however there is large potential for
increased output to supply the growing demand for
seafood products in the EU. EU legislation is
becoming increasingly more complicated, making it
quite difficult to export to EU countries unless
strict HACCP and quality guidelines are observed.
We are currently interested in visiting seafood
research facilities and processing plants
throughout Europe to gather information on
possible areas for collaboration in the future
and establish new links/open communication with
institutions involved in seafood research and
processing. Turkish seafood processing is
undergoing a lot of change lately and we are very
interested in developments and advances in
seafood production. We will be applying for
funding for collaborative projects with 1 or 2
European institutions on areas of mutual
interest.
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10/2004-10/2005 BFEL Quality of marinated
shrimps Influence of treatment, recipe and
species characterised by texture and colour
measurements. 02/2004-04/2004 CEVA Analysis
of proteins and peptides enzymatically extracted
from a red seaweed. FRANCE 07/2004-10/2004 BFEL
Production of concentrated mussel pills from
Mytulis galloprovincialis and determining the
nutriment contents Hamburg, Germany. 05/2004-07/
2004 Screening and Isolation of Bacteriocins
Against Gram-negative Bacteria Ohio State
University, USA 07/2005-10/2005 Identification
of Bacteriocins Produced by Paenibacillus spp
Against Gram-positive and Gram-negative Bacteria.
Ohio State University, USA 07/2003
10/2003 Determination of Heavy Metals in Some
Processed Fish Sold in Turkish Supermarkets by
DPSAV, Determination of Heavy Metals in Some
Shellfish Sold in Turkish Supermarkets by DPSAV
Federal Research Centre for Nutrition and Food,
Department of Fish Quality, Hamburg,
Germany. 10/2001 - 10/2002 Determination of
Lead and Cadmium Burden in Some Northeast
Atlantic and Eastern Mediterranean Fish by Means
of Voltammetric Method (PhD Study). Federal
Research Centre for Nutrition and Food,
Department of Fish Quality, Hamburg,
Germany. 07/2003-10/2003 A study on marination
of sardine (Sardine pilchardus ) fillets and its
shelf life Hamburg, Germany. BFEL 10/2001-10/200
2 Using of a new Technology in sardine (Sardine
pilchardus) surimi production and gel forming
properties. (INIAP/IPIMAR), Portugal. 2000/2001
Characterization of some Aegean and North
Atlantic Fish Species by IEF (IsoelectricFocusing)

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In this case, we are very interested in visiting
seafood processing facilities and research
institutes involved in seafood analysis to
determine suitable areas for collaboration. Of
most interest, we would like to establish links
with Government organisations involved with the
seafood industry to gain valuable contacts and
insight into European quality systems for the
production of top quality seafood. We would like
to meet with any research institutions involved
in seafood research and would like to do a
collaborative project with them on all aspects of
seafood quality/processing. Visits to processing
companies/ filleting/marinating/salting/smoking
companies would be very useful to help us see how
quality systems are carried out in Europe.
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TUBITAK

• RD FUNDING SYSTEM Several thousand research
  proposals are evaluated yearly by TUBITAK. The
  Three major categories of research proposals
  solicited are
• Curiosity driven academic research and (2)
  customer driven applied research, both in
  universities and research institutions, and (3)
  technological and innovation driven research
  conducted by private industry.
• TUBITAK, in collaboration with researchers
  and reviewers, has recently developed
  three-dimensional evaluation criteria. The
  three-dimensions for curiosity driven academic
  research are (1) intellectual / scientific /
  professional merit of the research, (2) expected
  impact of the anticipated outcome, and (3)
  achievability of the research with the proposed
  research team, equipment / facilities and
  methods. Reviewers individually evaluate the
  proposals by referring to the sub-criteria
  phrases and then come together in a panel meeting
  to reach a final verdict.
  . 

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What is COST ?
COST is one of the longest-running instruments
supporting co-operation among scientists and
researchers across Europe. COST now has 35 member
countries and enables scientists to collaborate
in a wide spectrum of activities in research and
technology. COST is an intergovernmental
network which is scientifically completely
self-sufficient with nine scientific COST Domain
Committees formed by some of the most outstanding
scientists of the European scientific community.
The scientific quality control is the main
responsibility of the COST scientific Domain
Committees which follow very rigorous evaluation
procedures established by the COST Committee of
Senior Officials (CSO) involving the mandatory
use of external peer reviewers
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The member countries participate on an "à la
carte" principle and activities are launched on a
"bottom-up" approach. One of its main features is
its built-in flexibility. This concept clearly
meets a growing demand and in addition, it
complements the Community programmes. COST has
a geographical scope beyond the EU and most of
the Central and Eastern European countries are
members. COST also welcomes the participation of
interested institutions from non-COST member
states without any geographical restriction.
COST has developed into one of the largest
frameworks for research co-operation in Europe
and is a valuable mechanism co-ordinating
national research activities in Europe. Today it
has almost 200 Actions and involves nearly 30,000
scientists from 34 European member countries and
more than 80 participating institutions from 11
non-member countries and Non Governmental
Organisations.
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COST Countries
In total, institutions from 56 countries
participate in COST under different forms
34 member states
Austria, Belgium, Bulgaria, Croatia, Cyprus,
Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg,
Malta, The Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden,
Switzerland, Turkey, United Kingdom, The Republic
of Serbia, Former Yugoslav Republic of Macedonia.
21 States with participating Institutions
COST has a geographical scope beyond the EU.
Institutions from non-COST countries may join
COST Actions. In 2005, there were institutions
from the following countries Albania (1),
Algeria (1), Argentina (2), Armenia (1),
Australia (7), Bosnia and Herzegovinia (1),
Brazil (1), Canada (22), China (10), China -
Macao (1), China - Taiwan (1), Eritrea (1),
Ethiopia (1), India (1), Japan (6), New Zealand
(1), Republic of Korea (1), Russian Federation
(27), South Africa (1), Ukraine (15), United
States (14) and also 5 participating Non
Governmental Organisations (NGO).
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How can I join COST?
Depending on your own position and that of the
Action (for details visit the COST web site and
look for the relevant Action details) there are
series of different forms of co-operation. 1.
If your laboratory or institution is in a COST
member country (this has nothing to do with your
own nationality) you can join the Action as
1.1. Member of the Management Committee of an
Action in case your country has not yet nominated
2 scientists but is already signatory of the
Action. 1.2. Member of the Management Committee
if your country is not yet signatory of the
Action. In that case your country has first to
sign its participation in the relevant Action.
(Note If your country wishes to become member 12
months after the approval of the Action the
approval of the Management Committee of the
Action is required) 1.3. Member of a working
group of an Action 1.4. Invited expert to
specific events of an Action (Meetings of the MC,
WG, workshop participation etc.)
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EUREKA
EUREKA is a pan-European network for
market-oriented, industrial RD. Created as an
intergovernmental Initiative in 1985, EUREKA aims
to enhance European competitiveness through its
support to businesses, research centres and
universities who carry out pan-European projects
to develop innovative products, processes and
services. Through its flexible and decentralised
Network, EUREKA offers project partners rapid
access to a wealth of knowledge, skills and
expertise across Europe and facilitates access to
national public and private funding schemes.The
internationally recognised EUREKA label adds
value to a project and gives participants a
competitive edge in their dealings with
financial, technical and commercial
partners. Through a EUREKA project, partners
develop new technologies for which they agree the
Intellectual Property Rights and build
partnerships to penetrate new markets. The
EUREKA Cluster play a key role in building
European competitiveness, driving European
standards and the interoperability of products in
a wide range of sectors. The result is a clear
demonstration of the strength of pan-European
teamwork in the European Research Area. The
EUREKA umbrellas are thematic networks which
focus on a specific technology area or business
sector. The main goal of an Umbrella is to
facilitate the generation of EUREKA projects in
its own target area.
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Each year hundreds of individual projects are
initiated by European companies, an increasing
number of which are SMEs. These contribute to
improved wellbeing, security, environment and
employment in Europe and beyond. BUSANET, a
European network of Business Angels, signed a
partnership agreement with EUREKA in 2004. This
non-profit making organisations objective is to
develop funding activities and financial
toolboxes to support innovation implementation in
Europe. Each year the EUREKA Lillehammer Award is
given to a project that has demonstrated its
outstanding contribution to the environment. The
EUREKA Lynx Award goes to the SME that has
achieved or expects to achieve a significant
increase in turnover as a result of participation
in a EUREKA project. By encouraging and
assisting businesses to innovate, the EUREKA
Initiative complements the European Union's
Framework Programme in working actively towards
the common European objective of raising
investment in RD to 3 of GDP by 2010.
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RESEARCH PROJECTS
Previous projects
Food Composition of Fish Products that are on
sale in Turkish Markets Project Manager Prof.
Dr. Sükran ÇAKLI Project Number 1996 / SÜF /
010 Supported by Ege University
Science-Technology Application and Research
Center A Research On the Production of Fish Stick
As a New Fish Processing Technology in Turkey and
Its Shelf Life Project Manager Prof. Dr. Sükran
ÇAKLI Project Number 2000 / BIL /
017 Supported by Ege University
Science-Technology Application and Research
Center A study on marination of sardine ( Sardina
pilchardus., W. 1792 ) Filets and Its
Shelf-life Project Manager Prof. Dr. Sükran
ÇAKLI Project Number VHAG - 1839 Supported
by The Scientific and Technical Research

Council of
Turkey Biology, Hunting, Processing and Food
Composition of Rapa whelk ( Rapana thomasiana )
from Eastern Black Sea. Project Manager Dr.
Duygu KISLA Project Number 1996 / SÜF /
007 Supported by Ege University
Science-Technology Application and Research
Center Evaluation of Fish Products as Fast Food
Products Project Manager Dr. Latif
TASKAYA Project Number 1997 / SÜF /
019 Supported by Ege University
Science-Technology Application and Research
Center
24
Quality Determination of Smoked Mussels (Mytilus
galloprovincialis) Project Manager Dr. UFUK
ÇELIK Project Number 1997 / SÜF /
020 Supported by Ege University
Science-Technology Application and Research
Center Heavy- metal contamination of canned
fish Project Manager Dr. Can ALTINEL
ATAMAN Project Number 1995 / SÜF /
014 Supported by Ege University
Science-Technology Application and Research
Center Isolation of nisin producing of
Lactococcus lactis and factors effects of nisin
production Project Manager Dr. Duygu
KISLA Project Number 1995 / MÜH / 24 Supported
by Ege University Science-Technology
Application and Research Center
Current projects
A study of Marination of Deepwater pink shrimp
and determination of its shelf-life using natural
antioxidants Project Manager Dr. Duygu
KISLA Project Number 2002 / BIL /
003 Supported by Ege University
Science-Technology Application and Research
Center A Study of Marination of Deepwater pink
shrimp and its shelf-life Project
Manager Research Ass. Asli CADUN Project
Number 2002 / SÜF / 007 Supported by Ege
University Science-Technology Application
and Research Center
25
A study about the chemical composition of sea
urchin and its technology Project
Manager Research Ass. Tolga DINÇER Project
Number 2003 / SÜF / 001 Supported by Ege
University Science-Technology Application
and Research Center Determination the effect of
using different cooking methods on the quality of
fish Project Manager Prof. Dr. Sükran
ÇAKLI Project Number 2003 / SÜF /
010 Supported by Ege University
Science-Technology Application and Research
Center The Determination of Antibiotic Residues
in trouts by using Different methods Project
Manager Dr. Berna KILINÇ Project Number VHAG
2073 Supported by The Scientific and Technical
Research

Council of Turkey Microbiological Quality Control
of Stuffed Mussel sold in Izmir and Effect of the
Lemon Juice to the foodborne pathogens in Stuffed
Mussel Project Manager Dr. Duygu KISLA Project
Number VHAG 2073 Supported by The
Scientific and Technical Research

Council of
Turkey
26
PUBLICATIONS (SCI journal articles)
ÇELIK, U., OEHLENSCHLÄGER, J., 2007. High
contents of cadmium, lead, zinc and copper in
popular fishery products sold in Turkish
supermarkets. Food Control,18258-261. CAKLI.
S., KILINC. B., DINCER. T., TOLASA. S.. Chemical,
Microbiological And Sensory Evaluation Of Hot
Smoked Rainbow Trout(Onchoryncus Mykiss) Chilled
Stored In Modified Atmosphere And In vacuum
Packages. European Food Research And Technology
(In Press) DINCER, T., CAKLI, S., Chemical
Composition and Biometrical Measurements of
Turkish Sea Urchin (Paracentrotus Lividus,
Lamarck, 1816). Critical Review in Food Science
and Technology. (In Press.) CAKLI, S.,
KILINC,B.,CADUN,A.,DINCER,T.,TOLASA,S. Quality
differences of whole ungutted sea bream (Sparus
aurata) and sea bass (Dicentrarchus labrax) while
stored in ice.Food Control.Elsevierpress.In Press
CAKLI, S., KILINC,B., CADUN,A., DINCER,T.,
TOLASA.,S.,CAGLAK, E. A study of marination of
Clam (Ruditapes decussatus) and its shelf life.
Archiv Für Lebensmittel- Hygiene. In pres KILINC,
B., CAKLI, S., DINCER. T., TOLASA. S.,
Chemical, microbiological and sensory changes
associated with fish sauce processing. European
Food Research And Technology (in pres). CAKLI,
S. KILINC. B., CADUN. A., DINCER. T., TOLASA.
S.,, Effects of gutting and ungutting on
microbiological chemical and sensory properties
of aqua cultured sea bream ( Sparus aurata) and
sea bass ( Dicentrarchus labrax) stored in ice
Critical Reviews in Food Science and Nutrition
(in pres).
27
CAKLI. S., KILINC. B., DINCER. T., TOLASA. S.,
Effects of using slurry ice during transportation
on the microbiological, chemical and sensory
assessments of aqua cultured sea bass
(Dicentrarchus labrax) stored at 4C. Critical
Reviews in Food Science and Nutrition (in
pres) CAKLI, S. KILINC. B., CADUN. A., DINCER.
T., TOLASA. S.Effects of ungutting on
microbiological, chemical and sensory properties
of aqua cultured sea bream ( Sparus aurata) and
sea bass (Dicentrarchus labrax) stored in ice.
European Food Research and Technology (in
press) CADUN, A., CAKLI, S., KISLA, D., 2005. A
Study of Marination of Deepwater Pink Shrimp
(Parapenaeus longirostris, Lucas, 1846) and Its
Shelf-Life, Food Chemistry, 90, 53-59.KILINC, B.,
CAKLI, S., 2005. Chemical, enzymatical and
textural changes during marination and storage
period of sardine (Sardina pilchardus) marinades.
European Food Research And Technology . 221 (6),
pp. 821-827 CAKLI, S. KILINC. B.,CADUN.A.,
TOLASA. S.,2005. Effects of using slurry ice on
the microbiological, chemical and sensory
assessments of aqua cultured sea bass
(Dicentrarchus labrax) stored at 4C European
Food Research and Technology . 222 (1-2), pp.
130-138 CAKLI S, DINCER T, CADUN,A., FIRAT, K.,
SAKA,S., 2005.. Quality characteristics of wild
and cultured common dentex (Dentex dentex,
Linnaeus, 1758) Archiv Fur Lebensmittelhygiene 56
(5) 104-108 CAKLI,S., TASKAYA,L., KISLA D,
CELIK, U, ATAMAN, C., KILINC, .,CADUN,A. ,
MALEKI,R.,2005. Production and quality of fish
fingers from different fish species European Food
Research And Technology 220 (5-6) 526-530
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TOLASA. S., CAKLI. S., OESTERMEYER. U., 2005
Determination of Astaxanthin and Canthaxanthin in
Salmonid. European Food Research and Technology .
221 (6), pp. 787-791 ÇELIK, U., OEHLENSCHLÄGER,
J., 2005. High contents of cadmium, lead, zinc
and copper in popular fishery products sold in
Turkish supermarkets. Food Control
(online). ATAMAN, C., ÇELIK, U., REHBEIN, H.,
2005. Identification of some Aegean Fish Species
by Native Isoelectric Focusing. European Food
Research and Technology (online). ÇELIK, U.,
OEHLENSCHLÄGER, J., 2005. Zinc and Copper Content
in Marine Fish Samples Collected from Eastern
Mediterranean Sea. European Food Research and
Technology, 22037-41. CAKLI, S., TASKAYA, L.,
AND MALEKI, R.H., 2004. The Proximate Composition
and Profile of Fatty Acids of The Most Consumed
Meat Types in Turkey. Advances in Food Sciences
Volume 26 No 1 page 21-25. CAKLI, S., CADUN, A.,
KISLA, D., DINÇER, T., 2004. Determination of
quality characteristics of Holothuria tubulosa in
Turkish sea depending on processing technique.
Journal of Aquatic Food Products Technology.
Volume 13, No 3 TOLASA,S., CAKLI , S.,
OSTERMEYER, U., 2004. Bestimmung der Caro-
tinoide in verschiedenen handelsüblichen
Lachsproben . Archiv für Lebens- mittelhygiene,
55 63-66KILINC,
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B., CAKLI, S., 2004. Determination of the
shelflife of sardine( Sardina pilchardus )
marinades in tomato sauce stored at 4 º C. Food
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