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Articles by Sukran Cakli
Total Records ( 2 ) for Sukran Cakli
  Asli Cadun , Reinhard Schubring and Sukran Cakli
  Physical parameters of trade samples of marinated shrimp processed from Northern prawn (Pandalus borealis) and Giant tiger prawn (Penaeus monodon) both popular in Germany were characterised. Colour,texture (hardness, chewiness, adhesiveness, cohesiveness and elasticity), force of extrusion as well as Warner Bratzler (WB) shear force, water holding capacity measurements were done as physical measurements. From the characteristic view of physical properties of marinated shrimp products available in German supermarkets it became obvious that Giant tiger prawn in oil ( PMO) and Giant tiger prawn in aqueous solution (PMW) were significantly different from Northern prawn (PB) but also between PMO and PMW existed significant differences in texture. Water loss was lowest in PB. Colour differences )ΔE* of 6.0, 10.0 and 14.5 have been calculated for PMW vs. PMO, PMO vs. PB and PMW vs. PB, respectively.
  Tolga Dincer , Sukran Cakli , Berna Kilinc and Sebnem Tolasa
  The production of sardine fermented fish sauce was replicated in the laboratory condition in order to determine amino acid and fatty acid composition changes associated with fish sauce processing. Fish sauce was produced by incubating mixtures of sardine (Sardina pilchardus) at 6 different concentrations of sodium chloride and glucose at 37°C for 57 days. Changes in amino acid composition and fatty acid composition between groups were observed. Regarding the total lipids and percentages of DHA and EPA, we can postulate that sardines fish sauce is a good source of DHA and EPA. Either with spices or with out spices fish sauce may be a good source for human with high levels of DHA/EPA ratio and essential amino acid contents. The aim of this study was preparing a fish sauce from sardine (Sardina pilchardus) and determining the fatty acid and amino acid contents. Either for increasing the consuming rates or increasing the economical values of fish, evaluating new alternative processes have a great importance in Turkey. Fish sauce will be one of those products. And due to the current results of amino acid contents, for an adult a few drops of fish sauce can provide the daily requirement of leucine and isoleucine.
 
 
 
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