Effect of freshness on fish meal quality; anchovy meal.
Yazarlar (2)
Doç. Dr. Barış BAYRAKLI Sinop Üniversitesi, Türkiye
Hünkar Avni Duyar Sinop Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 11-2021 |
| Cilt / Sayı / Sayfa | 6 / 1 / 57–65 | DOI | 10.5555/20210475638 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20210475638 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Fish meal produced from anchovy fish (Engraulis engrasicholus, L) fishing in the Black Sea during the 2007-2008 fishing season was investigated. Fish samples were taken in 3 fish meal factories (A, B and C factories), which apply different production techniques in the province of Sinop. T1, T2, T3 and T4 freshness groups were created by performing TVB-N and TBA analyzes. Crude protein, raw oil, raw ash, moisture, amino acid, fatty acid composition and color changes were examined in order to determine the quality changes in T1, T2, T3 and T4 freshness groups from A, B and C factories. As a result of the statistical evaluations obtained, it was determined that the crude protein, essential amino acid, non-essential amino acid, saturated fatty acids, EPA, DHA, omega3, omega6 and omega3/omega6 ratio decreased in fish meal as the fish became stale in the freshness groups. It has been determined that the … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 14 |