FISH CONSUMPTION TRENDS IN SİNOP PROVINCE
Yazarlar (3)
Dr. Öğr. Üyesi Şennan YÜCEL Sinop Üniversitesi, Türkiye
Prof. Dr. Birol BAKİ Sinop Üniversitesi, Türkiye
Bünyamin Küçükkoşker
| Bildiri Türü | Tebliğ/Bildiri | Bildiri Dili | İngilizce |
| Bildiri Alt Türü | Özet Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum | ||
| Kongre Adı | FABA2018 | ||
| Kongre Tarihi | 21-11-2018 / 23-11-2018 | ||
| Basıldığı Ülke | Türkiye | Basıldığı Şehir | Ankara |
| UAK Araştırma Alanları |
Temel Bilimler
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| Özet |
| In this study, it was aimed to determine fish consumption preferences in the central province of Sinop which is one of the most important fisheries location of Turkey and Black Sea Region. Nonrefundable choice selection was carried out according to the nature of the study. The primary data of the study were obtained by questionnaire. In the analysis of the data; descriptive statistics, chisquare fitting test and regression analysis. To determine the number of subjects in the study; n= Npqta 2/[(N-1) d2+ pqta 2] formula was used. 58% of participants stated that fish meat is healthy. Only 21% of the participants indicated that fish meat was the most consumed meat. Nearly all of the subjects (94%) preferred to consume fresh fish. The rate of participants consuming fish at least once a week was only 2%, while the highest rate (48%) of participants consumed fish every fifteen days. Nearly half of the participants (45%) preferred to consume grilled fish. 90% of participants who consume fish preferred marine fish, while 71% of them wanted fish sales places to be together. In addition, 49% of the participants stated that they keep fish and 82% of them preferred cold storage and 16% preferred to store salted fish. 74% of those who store fish through cold storage had a revenue level of 3000 TL and above. We can say that distributed the participants who store salted fish to every income group could be from local culture. |
| Anahtar Kelimeler |
