The Effect of Freshness on Meat Color andChemical Composition of European Anchovy Engraulis encrasicolus caught by Purse Seinein the Black Sea
Yazarlar (2)
Doç. Dr. Barış BAYRAKLI Sinop Üniversitesi, Türkiye
Prof. Dr. Hünkar Avni DUYAR Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Diğer hakemli uluslarası dergilerde yayınlanan tam makale)
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| Dergi Adı | Int'l Journal of Advances in Agricultural & Environmental Engg. (IJAAEE) | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2016 |
| Cilt / Sayı / Sayfa | – / 2 / – | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The present study was conducted to evaluate of effects of freshness on chemical composition and whole body color of the European anchovy, Engraulis encrasicolus, caught by purse seine between November and December in the Black Sea, Turkey. Freshness of fish were divided in four freshness groups (F1, F2, F3, F4) as beginning of processing time (12 h, 24 h, 36 h and 70 h) after catch. Proximate analyzes were also performed for each groups. The TVB-N values (mgN/100 g) of F1, F2, F3, and F4 groups were determined as 23.9±0.33, 43.5±0.75, 60.7±1.74 and 96.3±6.40, respectively (one-way ANOVA, P= 2.729 E-14). The color of fish were divided in three groups by colors of the homogenized whole fish body. Color-a (redness of fish meat) did not effected by freshness of meat (P= 0.07499), but color-b (yellowness of fish meat)(P= 0.000123) and color-l (lightness of meat)(P= 9.601 E-09) effected by freshness of whole body. Dry matter of the groups were significantly different between only F1 (33.4±0.21%) and F2 (31.3±0.48%) groups (P= 0.02767), and also crude lipid values significantly different between F1 (13.4±0.00%) and F2 (11.9±0.38%)(P= 0.01126), and between F1 and F4 (12.0±0.17%)(P= 0.02048). However, crude ash (P= 0.4984) and crude protein (P= 0.4746) values among the groups were not significantly different (P< 0.05). |
| Anahtar Kelimeler |
