Monthly Differentiation in Meat Yield Chemical and Amino Acid Composition of Wild and Cultured Brown Trout Salmo Trutta Forma Fario Linneaus 1758
Yazarlar (3)
Yalçın Kaya Sinop Üniversitesi, Türkiye
Prof. Dr. Mehmet Emin ERDEM Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Turkish Journal of Fisheries and Aquatic Sciences (Q4) | ||
| Dergi ISSN | 1303-2712 Dergi Bilgileri (2014) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2014 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-01-2014 |
| Cilt / Sayı / Sayfa | 14 / 2 / 479–486 | DOI | 10.4194/1303-2712-v14_2_19 |
| Makale Linki | http://www.trjfas.org/pdf/issue_14_02/0219.pdf | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this research, the differences between wild and cultured brown trout (Salmo trutta forma fario Linneaus, 1758) were determined by investigating meat yield, chemical quality and amino acid composition of wild and cultured trout in the East Black Sea region between January and December. The mean meat yield of 67.59%±0.48 in wild trout was significantly higher than that of 64.46%±0.73 in cultured trout (P< 0.05). The mean crude protein, crude lipid, moisture contents and crude ash were 17.36%±0.037-16.66%±0.37, 2.71%±0.21-3.62%±0.224, 78.10%±0.239-77.43%±0.387, 1.16%±0.03-1.21%±0.029 in wild and cultured trout, respectively. The mean crude lipid in cultured trout was significantly higher from the wild trout (P< 0.05). The mean protein amount is similar for both fish groups. Mean carbohydrate content in the wild trout was found to be 0.54±0.12 (g/100 g) and cultured trout carbohydrate was found to be 0.57±0.12 (g/100 g)(P< 0.05). Maximum value at Total amino acid (TAA) was reach on cultured fish at Jun (17880 mg/100 g), wild trout was reach (18755 mg/100 g) at April. Total essential amino acid (TEAA) value was demonstrate significant variation (P< 0.05). Results showed that, cultivated and wild brown trout fillets are well-balanced food source in terms of E/NE ratios in all seasons. |
| Anahtar Kelimeler |
| Trout (Salmo trutta) | chemical composition | meat yield | amino acid |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 12 |
| Scopus | 9 |
| Google Scholar | 29 |