Some Quality Parameters of Powdered Soups Prepared from Different Fish Species

Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric acid (TBA), Total volatile basic nitrogen (TVB-N), microbiological (total mesophilic aerobic bacteria, total yeast and mold, total coliform, Staphylococcus spp. and Salmonella spp.) and sensory properties of fish soup samples were determined during 6-month storage period. The pH, TBA and TVB-N values of all samples increased during the storage period, but these values were within the consumption limits. Additionally, the microbiological properties of all fish soup samples were found within the consumption limits during storage. As a result, a product has been obtained with high nutritional value and rich with regard to protein, oil, and minerals by adding the fish meat to soup samples. It has been determined that the product quality and shelf life significantly increased by using the boiled product for the production of soup samples.

Stigmatisation of tuberculosis patients.

Background: Stigma is an important barrier to tuberculosis diagnosis and treatment. This research has been conducted to determine the status of the stigmatisation of tuberculosis patients. Methods: Descriptive study. This research population consisted of 129 patients with tuberculosis who have been undergoing a treatment in Ankara. This study was conducted between 03.09.2012 and 31.01.2013. The data have been collected using the “socio-demographic questionnaire” and “Stigma scale for patients with tuberculosis”. Evaluation of data has been carried out using numbers, percentages and t test, one-way analysis of variance and Tukey tests. Results: 50.4% of the patients who participated in our research were females and 60.5% had pulmonary tuberculosis. In this study, the mean score of the patients in the general scale was = 69.6 ± 12.6, and stigma levels of more than half of the patients (53.4%) were determined to be high. The highest average score of the patients in the scale was at the “Felt stigma” sub-dimension ( = 29.9 ± 6.3), while the lowest average score was at the “Family/friend Relationship” sub-dimension ( = 11.3 ± 3.8). Conclusions: The healthcare institutions and authorities dealing with tuberculosis can perform practices that reduce the stigma levels of the patients and the society by making use of the conclusions of this research.