Effects of Organic and Synthetic Carotenoids on the Sensory Quality and Chemical Composition of Rainbow Trout Oncorhynchus mykiss W 1792
Yazarlar (3)
Prof. Dr. Mehmet Emin ERDEM Sinop Üniversitesi, Türkiye
Nihat Yeşilayer Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Nilgün GÜNERİ Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Animal and Veterinary Advances (Q4) | ||
| Dergi ISSN | 1680-5593 Dergi Bilgileri (2009) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2009 |
| Cilt / Sayı / Sayfa | 8 / 1 / 33–38 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The chemical qualities and sensory properties of rainbow trout given diets containing red pepper (Oleoresin paprika) extract, gammarus powder, commercial astaxanthin and canthaxanthin over a 2 month period were compared to those found in the control group used for this study. Statistical differences among the groups with respect to their chemical compositions (p< 0.05) were found. To measure these differences, the hedonic scale method was used to determine each group’s sensory properties, to include general appearance (sensory properties), odour, flavour and colour. Significant changes among the groups were observed (p< 0.05) and the resultant data revealed that increases in colour were higher in samples fed with aquaculture food substances containing canthaxanthin additives than in the coloration found in the other groups (p< 0.05). |
| Anahtar Kelimeler |
| Carotenoid | Chemical composition | Pigment | Rainbow trout | Sensory quality |
