Sinop İli Su Ürünleri Üretiminin Mevcut Durumu ve Türkiye Su Ürünleri Üretimindeki Yeri

In the present study, the production amount in the last five years (2015-2019) of Sinop province, which is located in the Black Sea Region and a significant part of fisheries production is carried out, was evaluated. For this purpose; Sinop Provincial Directorate of Agriculture and Forestry and TUIK (Turkish Statistical Institute) data were used. There are 2.326 commercial fishermen and 444 fishing boats in Sinop province. In the sea area of Sinop, 5 enterprises still produce culture fish in cages. The 2 potential marine culture areas identified in Sinop have an annual production capacity of 32.430 tons (31 enterprises). In addition, 5 bivalves (4.940 tons/year) and 1.000.000 number/year capacity juvenile fish production facilities are at the project stage. The total fisheries production of Sinop Province in 2019 was 34.620,9 tons, and 1.505 tons were obtained from aquaculture. In addition to these, 3.924 tons of fish processing facilities per year, and 35 tons of fish meal and oil processing facilities per year are operated. 66% of sea fish caught in Sinop are anchovy (Engraulis encrasicolus ponticus), 16% sprat (Sprattus sprattus phalericus), 13% horse mackerel (Trachurus trachurus), 3% bluefish (Pomatomus saltatrix) and 2% consists of other species. The most preferred marine fish by the consumers are anchovy (Engraulis encrasicolus ponticus), horse mackerel (Trachurus trachurus), whiting (Merlangus merlangus), red mullet (Mullus barbatus), bluefish (Pomatomus saltatrix), turbot (Psetta maxima) and bonito (Sarda sarda) and sea bream (Sparus aurata), sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) are the culture fish species offered for sale throughout the year.

Understanding the Dynamics of Ancillary Pelagic Species in the Adriatic Sea

The status of fishery resources in the Mediterranean Sea is critical: most of the fish and shellfish stocks are in overexploitation and only half of them are routinely assessed. This manuscript presents the use of Surplus Production Models (SPMs) as a valid option to increase the number of assessed stocks, with specific attention to the Adriatic basin. Particularly, the stock of European sprat (Sprattus sprattus), Mediterranean horse mackerel (Trachurus mediterraneus), and Atlantic horse mackerel (Trachurus trachurus) living in the Adriatic Sea have been evaluated comparing three SPMs: Catch Maximum Sustainable Yields (CMSY), Stochastic surplus Production model in Continuous Time (SPiCT), and Abundance Maximum Sustainable Yields (AMSY). The different approaches present some variations; however, they generally agree on describing all the stocks close to the reference values for both biomass and fishing mortality in the most recent year. For the European sprat, AMSY results are the most robust model for this species’ survey data allow depicting a clearer picture of the history of this stock. Indeed, for the horse mackerel species, CMSY or SPiCT results are the preferred models, since for these species landings are not negligible. Notwithstanding, age-structured assessments remain the most powerful approach for evaluating the status of resources, but SPMs have proved to be a powerful tool in a data-limited context.

Designing of specialized fish food products with a reduced content of nitrogen extractives

The authors consider the possibility of using low-value pelagic fish species in the diet of people with restrictions on the consumption of nitrogenous extractive substances including nucleic acids which are sources of purine base metabolism. The objects of the study were chopped mackerel fillets from boiled fish and chopped boiled fillets from raw fish, quick-frozen minced horse mackerel of industrial processing in a boiled form. The studies were carried out in accordance with the experimental plan in which the duration of the heat treatment and the temperature of the cooking medium were the variable factors. The technology of combined fish masses with the addition of functional plant components has been proposed. It has been established that the dynamics of dry matter losses and heat losses of fish fillets is determined by the duration of cooking. In terms of organoleptic characteristics boiled minced meat from raw mackerel fillets is significantly inferior to the organoleptic characteristics of minced meat from pre-boiled fillets. When comparing the data for frozen and freshly prepared mince from horse mackerel, it has been found that the loss of nucleic acids in industrially prepared minced meat is 4.6-13.1 % higher ( T = 82 ± 2 and 98 ± 2 °C), the loss of nucleic acids by absolutely dry matter is higher by 11.3-5.8 %, mass - by 8.4-14.6 %. The content of the total amount of nucleic acids in industrial minced meat is 11.1 % lower than in freshly prepared minced meat. Obviously, in the process of preparing products for specialized purposes, including for preventive nutrition, it is preferable to use minced meat from boiled fish fillets.