{"title":"Kısıntılı Sulama Altında Hibrit Mısır Çeşitlerinin Bazı Büyüme Parametreleri Üzerine Bir Sera Çalışması","authors":"Alkhan Sarıyev","doi":"10.36846/cjafs.2021.65","DOIUrl":"https://doi.org/10.36846/cjafs.2021.65","url":null,"abstract":"","PeriodicalId":10840,"journal":{"name":"Cukurova University, Agriculture Faculty","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78288844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Burdur Gölü Çevresindeki Tuzlu ve Borlu Toprakların Islahı İçin Gerekli Yıkama Suyu Miktarı ve Islah Süresi","authors":"Barış Bahçeci","doi":"10.36846/cjafs.2021.56","DOIUrl":"https://doi.org/10.36846/cjafs.2021.56","url":null,"abstract":"","PeriodicalId":10840,"journal":{"name":"Cukurova University, Agriculture Faculty","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79360687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The objective of this research was to investigate the quality characteristics of fish pâté produced using different cooking techniques. For this purpose, the fish pâté was cooked by ohmic and traditional (water bath) cooking techniques to same target temperature (78 °C). The time required for pasteurization of ohmic cooked fish pâté (OC) was calculated as 473.82 minutes, which is shorter than the pasteurization value of traditionally cooked fish pâté (TC) calculated as 2696.23 min. However, total bacteria count (TBC) and total yeast and mold count (TYM) of OC and TC were not (p>0.05) statistically different. Although the L* and a* colour values of OC and TC were not significantly different (p>0.05), these colour values were significantly different (p<0.05) from the values of uncooked fish pâté (UC). After cooking process, the sensory score of OC was higher than the sensory score of TC according to appearance, flavour and odour score. On the other hand, the deterioration of OC was occurred faster than the deterioration of TC during cold storage (4°C) of fish pâtés. OC was evaluated “unacceptable” at the 20 th day of storage when TC was evaluated as “acceptable” on the same day of storage. In the view of such information, it has been determined that further optimization studies are needed in order to use the ohmic cooking technique, which has a unique heating mechanism, in the cooking of fish pâté.
{"title":"Effect of Different Cooking Techniques on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques","authors":"Cem Aydın","doi":"10.36846/cjafs.2021.53","DOIUrl":"https://doi.org/10.36846/cjafs.2021.53","url":null,"abstract":"The objective of this research was to investigate the quality characteristics of fish pâté produced using different cooking techniques. For this purpose, the fish pâté was cooked by ohmic and traditional (water bath) cooking techniques to same target temperature (78 °C). The time required for pasteurization of ohmic cooked fish pâté (OC) was calculated as 473.82 minutes, which is shorter than the pasteurization value of traditionally cooked fish pâté (TC) calculated as 2696.23 min. However, total bacteria count (TBC) and total yeast and mold count (TYM) of OC and TC were not (p>0.05) statistically different. Although the L* and a* colour values of OC and TC were not significantly different (p>0.05), these colour values were significantly different (p<0.05) from the values of uncooked fish pâté (UC). After cooking process, the sensory score of OC was higher than the sensory score of TC according to appearance, flavour and odour score. On the other hand, the deterioration of OC was occurred faster than the deterioration of TC during cold storage (4°C) of fish pâtés. OC was evaluated “unacceptable” at the 20 th day of storage when TC was evaluated as “acceptable” on the same day of storage. In the view of such information, it has been determined that further optimization studies are needed in order to use the ohmic cooking technique, which has a unique heating mechanism, in the cooking of fish pâté.","PeriodicalId":10840,"journal":{"name":"Cukurova University, Agriculture Faculty","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81777601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi","authors":"M. Doğan","doi":"10.36846/cjafs.2021.45","DOIUrl":"https://doi.org/10.36846/cjafs.2021.45","url":null,"abstract":"","PeriodicalId":10840,"journal":{"name":"Cukurova University, Agriculture Faculty","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81901087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this research, it was aimed to evaluate the agricultural extension methods participated by paddy farmers according to their sustainable agriculture perception levels in Ipsala district of Edirne province. The main material of the study consisted of original data collected through questionnaires from 89 farms determined by the proportional sampling method. According to the results of logistic regression analysis; a statistically significant relationship was found between the likelihood of farmers' perception of sustainable agriculture is at a medium or high level and the variables of attending field days, meeting with personnel’s of the agriculture directorate, using agricultural advice services, attending conference panel events and watching agricultural programs on television. For developing training and extension programs for farmers in paddy production in the research region, studies should be conducted to increase participation in group extension methods as well as individual extension methods
{"title":"Çeltik Üreticilerinin Katıldıkları Tarımsal Yayım Yöntemlerinin Sürdürülebilir Tarım Algılama Düzeylerine Göre Değerlendirilmesi","authors":"Buse Avkiran","doi":"10.36846/cjafs.2021.66","DOIUrl":"https://doi.org/10.36846/cjafs.2021.66","url":null,"abstract":"In this research, it was aimed to evaluate the agricultural extension methods participated by paddy farmers according to their sustainable agriculture perception levels in Ipsala district of Edirne province. The main material of the study consisted of original data collected through questionnaires from 89 farms determined by the proportional sampling method. According to the results of logistic regression analysis; a statistically significant relationship was found between the likelihood of farmers' perception of sustainable agriculture is at a medium or high level and the variables of attending field days, meeting with personnel’s of the agriculture directorate, using agricultural advice services, attending conference panel events and watching agricultural programs on television. For developing training and extension programs for farmers in paddy production in the research region, studies should be conducted to increase participation in group extension methods as well as individual extension methods","PeriodicalId":10840,"journal":{"name":"Cukurova University, Agriculture Faculty","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90901854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Çukurova Bölgesinde Bazı Nohut (Cicer arietinum L.) Çeşit ve Hatlarında Verim ve Kalite Özelliklerinin Değerlendirilmesi","authors":"Durdane Mart","doi":"10.36846/cjafs.2021.62","DOIUrl":"https://doi.org/10.36846/cjafs.2021.62","url":null,"abstract":"","PeriodicalId":10840,"journal":{"name":"Cukurova University, Agriculture Faculty","volume":"144 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73917441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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