The aim of the present study was to evaluate amino acid changes and crumb hardness of enriched bread with tench (Tinca tinca L., 1758) flesh. Bread was formulated with washed fish mince at the ratio of 5%, 10%, 15% and 20% and the amino acid changes and crumb hardness of breads were evaluated. Adding washed fish mince into bread resulted in a significant increase in the protein content. The amount of amino acids such as aspartic acid, glutamic acid, serine, glycine, threonine, arginine, tyrosine, cystine, phenylalanine, isoleucine, lysine, hydroxyproline and proline (p<0.05) also increased. Alanine and leucine amino acids were detectable in none of the breads. The crumb hardness value of breads also increased with the addition rate of fish flesh and over time (p<0.05). This study resulted in an alternative product (bread is rich in protein) that can be eaten without changing customs of bread consumption. This enriched bread can be helpful in solving health problems due to protein and essential amino acid deficiency.

ÖzetBu çalışmada 2014 yılında Bitlis Eren Üniversitesi'nde öğrenim gören 474 üniversite öğrencisinde, "sağlıklı beslenme takıntısı" olarak tanımlanan ortoreksiya nervoza eğilimi olup olmadığının belirlenmesi amaçlanmıştır. Öğrencilere cinsiyet, yaş, vücut ağırlığı ve boy uzunluğu bilgileri sorulup, Dr. Bratman tarafından hazırlanan, 10 soruluk Bratman'ın Ortoreksiya Testi uygulanmıştır. Elde edilen veriler IBM SPSS 20® programında, sıklık ve Pearson ki-kare testleriyle değerlendirilmiştir. Testin değerlendirilmesine göre puanı ≥4 olan öğrenciler "ortoreksiya nervoza eğilimi var" şeklinde nitelendirilmiştir. Kız öğrencilerin % 49.8'inin (n=126), erkek öğrencilerin ise %32.2'sinin (n=71) puanlarının ≥4 olduğu belirlenmiştir. Cinsiyet ile ortoreksiya nervoza eğilimde olma olasılığı arasındaki farkın anlamlı (p<0.05) olduğu, yaş aralığı ve BKİ değeri ile ortoreksiya nervoza eğilimde olma olasılığı arasındaki farkın anlamlı olmadığı (p>0.05) görülmüştür. Öğrencilerin % 41.3'ünün (n=195) ortoreksiya nevroza eğiliminde olabileceği bulunmuştur.Anahtar Kelimeler: Ortoreksiya nevroza, sağlıklı beslenme takıntısı, üniversite öğrencileri, yeme bozukluğu Determination of the Orthorexia Nervosa Tendency in University Students AbstractIn this study has been aimed to determine whether 474 students, studying at Bitlis Eren University in 2014, have a tendency to orthorexia nervosa, defined as "healthy eating obsession". To students has been asked gender, age, weight and height information and applied the 10-item Bratman's Orthorexia Test, prepared by Dr. Bratman. The data have been evaluated in IBM SPSS 20® program by frequency and Pearson chi-square tests. According to the evaluation of test; student who has ≥4 score has been described as "he has a trend to orthorexia nervosa". Score has been ≥4 in 49.8% (n=126) of girl students and in 32.2% (n=71) of men students. A significant difference (p<0.05) was found between gender and orthorexia nervosa tendency, and insignificant difference (p>0.05) was found between age range and orthorexia nervosa tendency, and between BMI and orthorexia nervosa tendency. It have been found that 41.3% (n=195) of students orthorexia nervosa tend to be.

ÖzetBu çalışmada Bitlis Eren Üniversitesi'nde öğrenim gören 294 üniversite öğrencisinin yeme davranışı bozukluğuna yatkınlıklarının belirlenmesi amaçlanmıştır. Öğrencilere cinsiyet, yaş, vücut ağırlığı ve boy uzunluğu bilgileri sorulup, Savaşır ve Erol (1989) tarafından Türkçeye uyarlanan 40 soruluk Yeme Tutum Testi (YTT-40) uygulanmıştır. YTT-40'ın değerlendirme ölçeğine göre; "≥30" puan alan kişiler "yeme davranışı bozukluğuna yatkın" şeklinde nitelendirilmiştir. Elde edilen veriler IBM SPSS 20® programında, sıklık ve Pearson ki-kare testleriyle değerlendirilmiştir. Kız öğrencilerin % 11.9'unun (n=21), erkek öğrencilerin %14.9'unun (n=18) YTT-40 puanı ≥30 olarak tespit edilmiştir. YTT-40 puanlarına göre; zayıf öğrencilerin %7.8'inin (n=3), normal öğrencilerin %13.6'sının (n=31) ve şişmanlık öncesi (pre-obez) öğrencilerin %15.5'inin (n=5) yeme davranışı bozukluğuna yatkın oldukları belirlenmiştir. Öğrencilerin yaş aralıklarına göre YTT-40 puanları değerlendirildiğinde; 17-23 yaş aralığındaki öğrencilerden %13.8'inin (n=38) ve 24-29 yaş aralığındaki öğrencilerden ise %4.3'ünün (n=1) yeme davranışı bozukluğuna yatkın oldukları görülmüştür. Öğrencilerin ortalama YTT-40 puanları 18.14±9.95 olarak bulunurken; %13.3'ünün (n=39) yeme davranışı bozukluğuna yatkın olduğu belirlenmiştir. Ancak, öğrencilerin cinsiyetleri, BKİ değerleri ve yaş aralıkları ile YTT-40 puanları arasındaki farkın anlamlı olmadığı (p>0.05) ortaya çıkmıştır.Anahtar Kelimeler: Yeme davranışı bozukluğu, yatkınlık, yeme tutumu, YTT-40, üniversite öğrencileri. Predispositions of University Students to Eating Behavior Disorder: Sample of Bitlis Eren University AbstractIn this study, it was aimed to determine that 294 students, studying at Bitlis Eren University, have a predisposition to eating behavior disorder. Gender, age, weight and height information has been asked and applied the 40-item Eating Attitudes Test (EAT-40), adapted to Turkish by Savaşır and Erol (1989). According to the EAT-40 evaluation scale; who score is "≥30", he is described as "he has a predisposition to eating behavior disorder". The data were evaluated in IBM SPSS 20® program by frequency and Pearson chi-square tests. EAT-40 score was determined as ≥30 in 11.9% (n=21) of girl students and in 14.9% (n=18) of men students. According to the EAT-40 score, 7.8% (n=3) of weak students, 13.6% (n=31) of normal students and 15.5% (n=5) of before obesity (preobese) students had a predisposition to eating behavior disorder was specified. When EAT-40 score was evaluated according the age range of the students, it was seen that 13.8% (n=38) of students in the 17-23 age range and 4.3% (n=1) of students in the 24-29 age range had a predisposition to eating behavior disorder. Average EAT-40 score of the students was found as 18.14±9.95 and 13.3% (n=39) of them had a predisposition to eating disorder was determined. But an insignificant difference (p>0.05) was emerged between gender and EAT-score, BMI value and EAT-score and age range and EAT-score.

This research aimed to determine microbiological and chemical quality of different types of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811). Samples of salted pearl mullet (C. tarichi Pallas, 1811), produced by six different methods, were obtained from three different local producers at the end of the hunting season of 2016 and 2017 (May-June) with wooden boxes, plastic cans, or in bottom perforated plastic cans. Samples stored in a cold storage (2 ± 2 C) were analyzed in August and September of 2017. Six fish were used in each sampling day and thus the analyses were completed in 18 days. So, 108 fish samples were analyzed (3 producer × 6 method × 3 sample for each method × 2 hunting season). Analysis results were calculated as mean ± SD. One-way analysis of variance was used to determine whether there was a significant difference between the sample groups analyzed, and p < .05 was considered significant. All sample groups were found to be appropriate according to total mesophilic aerobic bacteria count, but one sample group (OS11-old sample, gutted and cleaned fish producted in wooden box according to method 1) included Salmonella spp. and Vibrio parahaemolyticus, it was found to be inappropriate (p < .05). The total volatile basic nitrogen acceptability upper limit (25-30 mg/100 g) were found to be exceeded in three sample groups (OS12-old sample, ungutted, and uncleaned fish producted in wooden box according to method 1, OS31-old sample, gutted, and cleaned fish producted in bottom perforated plastic can according to method 3, OS32-old sample, ungutted, and uncleaned fish producted in bottom perforated plastic can according to method 3) (p < .05) and the tiobarbituric acid index value was found to vary between 13.32 ± 0.08 and 31.43 ± 0.04 μg malondialdehyde/g (p < .05). According to histamine results, all sample groups were determined at acceptable values (p > .05). However, it was determined that the salt amount of the sample groups was very high in raw, and that more than half of the salt amount remained in the samples, even after baked waiting for 3 hr in warm water (p < .05).

This study was conducted to determine the pathogenic bacteria load of 14 species of marine fish obtained from two suppliers (in Bitlis city, Turkey), which provide fish for fish markets, and to reveal the safety of the marine fish in terms of microbiological quality. The counts of total mesophilic aerobic bacteria (TMAB), Staphylococcus aureus, and Escherichia coli, the presence of Salmonella spp. and Listeria monocytogenes were determined in anchovy, horse mackerel, salmon, red mullet, gilthead seabream, bonito, pilchard, common sole, sand smelt, axillary seabream, seabass, Mediterranean horse mackerel, bluefish, and garpike. It was determined that common sole, axillary seabream, seabass, bluefish and Mediterranean horse mackerel obtained from both suppliers were unacceptable in terms of the counts of TMAB. Twenty-four samples exceeded the critical limit of S. aureus and all the samples were unacceptable according to the critical limit of E. coli. While L. monocytogenes was isolated from 50.0% of the samples, Salmonella spp. was isolated from 39.3% of the samples. These results showed that the pathogenic bacteria load of the analyzed marine fish was quite high and they were unsafe in terms of microbiological quality.