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DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus mykiss) CROQUETTES DURING COLD STORAGE (+4°C)

Year 2017, Volume: 32 Issue: 1, 35 - 48, 21.01.2017

Ekrem Cem Çankırılıgil Nermin Berik

https://doi.org/10.18864/TJAS201704

Abstract

In this
study, rainbow trout which is easily found and economically advantageous was
used in croquette production. Trout croquettes were stored in refrigerator
conditions at +4°C after the chemical composition was evaluated. Thus,
physico-chemical, microbiological and sensory changes of croquettes were
determined during the storage period. According to the analyze results
Essential amino acids such as valine, leucine, isoleucine, lysine, methionine,
phenylalanine and threonine were established in rainbow trout meat and croquettes.
Also, unsaturated fatty acids contents (61.72% and 79.01%) were determined in
high ratios. Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and
linoleic acid which are among polyunsaturated fatty acids were found in all
groups. The shelf life of the croquettes was determined as 29 days. While the
change in the physico-chemical quality parameters did not exceed the limit
values, microbiological quality parameters exceeded the limit values. it has
been determined that some limit values ​​have been exceeded during the storage
period. Besides, sensorial quality decreased regularly during shelf life.

Keywords

Rainbow trout Croquette Amino acid Fatty acid Quality Shelf life

References

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  • Aksungur, M. (2007). Atık su ürünleri ve kullanımları. Yunus Araştırma Bülteni, 7(2), 1–3.
  • Altun, T., Usta, F., Çelik, F., & Danabaş, D. (2004). Su ürünlerinin insan sağlığına yararları. Balcalı-Adana: Ç.Ü. Su Ürünleri Fakültesi.
  • Anonim. (1992). Tarım ve Köy işleri Bakanlığı Su Ürünleri Yönetmeliği, sayılı resmi gazete. Ankara-Türkiye.
  • AOAC. (2000). Food analysis (Vol. Chapt). Gaithersburg.
  • Berik, N., Çankırılıgil, E. C., & Kahraman, D. (2011). Alabalık (Oncorhynchus mykiss) filetosundan kroket yapımı ve kalite niteliklerinin belirlenmesi. Kafkas Univ. Vet. Fak. Derg., 17(5), 735–740.
  • Bhadra, S., Narvaez, C., Thomson, D. J., & Bridges, G. E. (2015). Talanta non-destructive detection of fi sh spoilage using a wireless basic volatile sensor. Talanta, 134, 718–723. http://doi.org/10.1016/j.talanta.2014.12.017
  • Boran, M., & Köse, S. (2007). Storage properties of three types of fried whiting balls at refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Sciences, 7, 65–70.
  • Cadun, A., Kılınç, B., Şen, B., & Çaklı, Ş. (2008). Farklı bölgelerden avlanan farklı türdeki dondurulmuş çözdürülmüş karideslerden kroket yapımı ve dondurarak depolama boyunca kalite değişimleri. E. Ü. Su Ürünleri Dergisi, 25(3), 191–195.
  • Cheng, J., Sun, D., Pu, H., Wang, Q., & Chen, Y. (2015). Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 171, 258–265. http://doi.org/10.1016/j.foodchem.2014.08.124
  • Cheng, J.-H., Sun, D.-W., Zeng, X.-A., & Liu, D. (2015). Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review. Critical Reviews in Food Science and Nutrition, 55(7), 1012–1225. JOUR. http://doi.org/10.1080/10408398.2013.769934
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  • Çankırılıgil, E. C., & Berik, N. (2016). Changes in fatty acid and mineral compositions of rose-shrimp croquettes druring production process. In Abstract book - volume 2. 63rd Scientific Conference with International Participation “Food Science, Engineering and Technology 2016.” Plovdiv-Bulgaristan: University of Food Tecnologies.
  • Çolakoğlu, A. F., Ova, G., & Köseoğlu, G. (2006). Taze ve işlenmiş gümüş balığının (Atherina boyeri Risso, 1810) mikrobiyolojik kalitesi. E.Ü. Su Ürünleri Dergisi, 23(113), 393–395.
  • E.C.2005-2074. (2005). Determination of the concentration of tvb-n in fish and fishery products. In Commission Regulation (EC) No 2074/2005 of 5 December 2005 (pp. 16–18). European Commision.
  • Elias, P. M., Brown, B. A., & Ziboh, V. A. (1980). The permeability barrier in essential fatty acid deficiency: evidence for a direct role for linoleic acid in barrier function. Journal of Investigative Dermatology, 74(4), 230–333.
  • FDA. (2000). Barciological analytical manual. In: Compendium of mierobiologieal methods fort the analysis of food and agricultural methods. Arlington, Virginia-USA: Association of Official Analytical Chemists.
  • Folch, J., Lees, M., & Sladane-Stanley, G. H. A. (1957). Simple method for the isolation and purification of total lipids from animal tissue. J. Biol. Chem, 226, 497–509.
  • Fontana, L., & Partridge, L. (2015). Promoting health and longevity through diet: from model organisms to humans. Cell Press, 161(1), 106–118.
  • Gökoğlu, N. (2002). Su ürünleri işleme teknolojisi. Istanbul: Su Yayınları.
  • Göktan, D. (1990). Et mikrobiyolojisi. In Gıdaların mikrobiyal ekolojisi, Cilt 1 (pp. 1–292). İzmir-Türkiye: Ege Üniversitesi Basımevi.
  • Gray, J. (1978). Mesaurement of lipid oxidation. Journal Of The American Oil Chemists’ Society, 55(6), 539 – 546.
  • Gülsün, Ö., Özkütük, A. S., Şimşek, A., Yeşilsu, A. F., & Ergüven, M. (2015). International journal of food properties quality and shelf life of cold and frozen rainbow trout (Oncorhynchus mykiss) fillets : effects of fish protein-based biodegradable coatings. International Journal of Food Properties, 18(9), 1876–1887. http://doi.org/10.1080/10942912.2014.971182
  • Heising, J. K., Bartels, P. V, Boekel, M. A. J. S. Van, & Dekker, M. (2014). Non-destructive sensing of the freshness of packed cod fish using conductivity and pH electrodes. Journal of Food Engineering, 124, 80–85. http://doi.org/10.1016/j.jfoodeng.2013.10.008
  • Horwitz, W. (2000). Official methods of analysis of AOAC international (Oma). Education Gaithersburg.
  • Hou, Y., Yin, Y., & Wu, G. (2015). Minireview Dietary essentiality of "nutritionally non-essential amino acids" for animals and humans. Experimental Biology and Medicine, 240, 997–1007. http://doi.org/10.1177/1535370215587913
  • IUPAC International Union of Pure And Applied Chemistry. (1979). Standards methods for the analysis of oils, fats and derivatives (6th ed.). Oxford, UK: Pergamon Press.
  • Korkut, A. Y., Kop, A., & Demir, P. (2007). Balık yemlerinde kullanılan balık yağı ve özellikleri. E. Ü. Su Ürünleri Dergisi, 24(1), 195–199.
  • Landvogt, A. (1991). Errors in pH measurement of meat and meat products by dilution effects. In Proceedings of the 37th International Congress of Meat Sci. and Techn. Kulmbach, Germany.
  • Lopaschuk, G. D., Ussher, J. R., Folmes, C. D. L., Jaswal, J. S., & Stanley, W. S. (2010). Myocardial fatty acid metabolism in health and disease. Physiological Reviews, 90(1), 207–258.
  • Mason, R. L., & Nottingham, S. M. (2002). Sensory evaluatıon manual.
  • Metin, S., Erkan, N., & Varlık, C. (2002). The application of hypoxanthine activity as a quality indicator of cold stored fish burgers. Turk J Vet Anim Sci, 26, 363–367.
  • Mirzaei, H., Suarez, J. A., & Longo, V. D. (2014). Protein and amino acid restriction, aging and disease: from yeast to humans. Trends in Endocrinology and Metabolism, 25(11), 558–566.
  • Özoğul, F., & Özoğul, Y. (2000). Comparision of methods used for determination of total volatile basic nitrogen (tvb-n) in rainbow trout (Oncorhynchus mykiss). Turk. J. Zool., 24, 113–120.
  • Öztan, A. (2005). Et bilimi ve teknolojisi (4th ed.). Ankara/Turkey.
  • Pacquit, A., Crowley, K., & Diamond, D. (2008). Smart packaging technologies for fish and seafood products. In J. Kerry & P. Butler (Eds.), Smart packaging technologies for fast moving consumer goods (pp. 75–80). West Sussex, England: John Wiley & Sons, Ltd.
  • Park, Y. V., Kim, S. M., Lee, J. Y., & Jang, W. (2015). Application of biosensors in smart packaging. Molecular & Cellular Toxicology, 11(3), 227–285.
  • Patır, B., & Duman, B. (2006). Tütsülenmiş aynalı sazan (Cyprinus carpio L.) Filetolarının muhafazası sırasında oluşan fiziko-kimyasal ve mikrobiyolojik değişimlerin belirlenmesi. Fırat Üniv. Fen ve Müh. Bil. Der., 18(2), 189 – 195.
  • Raeisi, S., Quek, S. Y., Ojagh, S. M., & Alishahi, A. L. I. R. (2015). Effects of cumin (Cuminum cyminum l.) Seed and wild mint (Mentha longifolia l.) Leaf extracts on the shelf life and quality of rainbow trout (Oncorhynchus mykiss) fillets stored at 4C±1. Journal of Food Safety, 36, 271–281. http://doi.org/10.1111/jfs.12240
  • Schormüller, L. (1968). Handbuch der lebensmittel chemic, band ILI/2 Teil. Trierische lebensmittel eirer, fleisch, fisch, buttermilch. Springer-Verlag. Berlin-New- York.
  • Simopoulos, A. P. (1991). Omega-3 fatty acids in health and disease and in growth and development. The American Journal of Clinical Nutrition, 54(3), 438–463.
  • Simopoulos, A. P. (2002). Omega-3 fatty acids in inflammation and autoimmune diseases. J Am Coll Nutr, 21(6), 495–505.
  • Tarlagdis, B. G., Watts, B. M., & Yonathan, M. (1960). Distilation method for the determination of malonaldeyde in rancid foods. 1. Of American Oil Chemistry Society, 37(1), 48.
  • Taşkaya, L., Çaklı, Ş., Kışla, D., & Kılınç, B. (2003). Quality Changes of fish burger from rainbow trout during refrigerated storage. E. Ü. Su Ürünleri Dergisi, 20(1–2), 147–154.
  • Tokur, B., Özkütük, S., Atici, E., Özyurt, G., & Özyurt, C. E. (2006). Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18°C). E. Ü. Su Ürünleri Dergisi, 23(4), 345–350.
  • Tsironi, T., Glannoglou, M., Platakou, E., & Taoukis, P. (2015). Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring. International Journal of Food Studies, 4, 148.
  • TUİK. (2015). Türkiye İstatistik kurumu. https://biruni.tuik.gov.tr/medas/?kn=97&locale=tr
  • Varlık, C., Erkan, N., Özden, Ö., Mol, S., & Baygar, T. (2004). Su ürünleri işleme teknolojisi. İstanbul: İstanbul Üniversitesi Yayın No 4465 Su Ürünleri Fak. No 7.
  • Watanabe, E., Ando, K., Karube, I., Matsuoka, H., & Suzuki, S. (1983). Determination of hypoxanthine in fish meat with an enzyme sensor. Journal of Food Science, 48(2), 496–500. http://doi.org/10.1111/j.1365-2621.1983.tb10775.x
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GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss) KROKETLERİNİN SOĞUK MUHAFAZADA (+4°C) RAF ÖMRÜNÜN BELİRLENMESİ

Year 2017, Volume: 32 Issue: 1, 35 - 48, 21.01.2017

Ekrem Cem Çankırılıgil Nermin Berik

https://doi.org/10.18864/TJAS201704

Abstract

Bu çalışmada, kroket yapımında temini kolay ve ekonomik bakımdan avantajlı
olan gökkuşağı alabalığı kullanılmıştır. Alabalık
kroketler, besin kompozisyonu belirlendikten sonra, +4°C’de buzdolabı
koşullarında muhafaza edilmiştir. Çalışma süresince kroketlerin
fiziko-kimyasal, mikrobiyolojik ve duyusal değişimleri saptanmıştır. Analizler
sonucunda; gökkuşağı alabalığı eti ve kroketlerde valin, lösin, izolösin,
lizin, metiyonin, fenilalanin ve treonin gibi elzem aminoasitler tespit
edilmiştir. Doymamış yağ asidi (%61.72 ile %79.01) içerikleri de yüksek
oranlarda bulunmuştur. Çoklu doymamış yağ asitlerinden dokosaheksaenoik asit
(DHA), eikosapentaenoik asit (EPA) ve linoleik asit tüm gruplarda tespit
edilmiştir. Kroketlerin raf ömrü 29 gün olarak belirlenmiştir. Depolama
boyunca, kroketlerin fiziko-kimyasal kalite parametrelerindeki değişim, sınır
değerlerini aşmazken, mikrobiyolojik kalite parametreleri sınır değerlerini
aşmıştır. Duyusal kalite ise, raf ömrü süresince düzenli olarak azalmıştır. 

Keywords

Gökkuşağı alabalığı Kroket Amino asit Yağ asidi Kalite Raf ömrü

References

  • Akhan, S., & Canyurt, M. A. (2005). Üç farklı kuluçkahanedeki damızlık gökkuşağı alabalığı (Oncorhynchus mykiss Walbaum, 1792) stokları arasında genetik çeşitliliğin rapd-pcr yöntemiyle belirlenmesi üzerine bir araştırma. E.Ü. Su Ürünleri Dergisi, 22(1–2), 25–30.
  • Aksungur, M. (2007). Atık su ürünleri ve kullanımları. Yunus Araştırma Bülteni, 7(2), 1–3.
  • Altun, T., Usta, F., Çelik, F., & Danabaş, D. (2004). Su ürünlerinin insan sağlığına yararları. Balcalı-Adana: Ç.Ü. Su Ürünleri Fakültesi.
  • Anonim. (1992). Tarım ve Köy işleri Bakanlığı Su Ürünleri Yönetmeliği, sayılı resmi gazete. Ankara-Türkiye.
  • AOAC. (2000). Food analysis (Vol. Chapt). Gaithersburg.
  • Berik, N., Çankırılıgil, E. C., & Kahraman, D. (2011). Alabalık (Oncorhynchus mykiss) filetosundan kroket yapımı ve kalite niteliklerinin belirlenmesi. Kafkas Univ. Vet. Fak. Derg., 17(5), 735–740.
  • Bhadra, S., Narvaez, C., Thomson, D. J., & Bridges, G. E. (2015). Talanta non-destructive detection of fi sh spoilage using a wireless basic volatile sensor. Talanta, 134, 718–723. http://doi.org/10.1016/j.talanta.2014.12.017
  • Boran, M., & Köse, S. (2007). Storage properties of three types of fried whiting balls at refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Sciences, 7, 65–70.
  • Cadun, A., Kılınç, B., Şen, B., & Çaklı, Ş. (2008). Farklı bölgelerden avlanan farklı türdeki dondurulmuş çözdürülmüş karideslerden kroket yapımı ve dondurarak depolama boyunca kalite değişimleri. E. Ü. Su Ürünleri Dergisi, 25(3), 191–195.
  • Cheng, J., Sun, D., Pu, H., Wang, Q., & Chen, Y. (2015). Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 171, 258–265. http://doi.org/10.1016/j.foodchem.2014.08.124
  • Cheng, J.-H., Sun, D.-W., Zeng, X.-A., & Liu, D. (2015). Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review. Critical Reviews in Food Science and Nutrition, 55(7), 1012–1225. JOUR. http://doi.org/10.1080/10408398.2013.769934
  • Çaklı, Ş. (2007a). Su ürünleri işleme teknolojisi 1. İzmir-Türkiye: Ege Üniversitesi.
  • Çaklı, Ş. (2007b). Su ürünleri işleme teknolojisi 2. İzmir-Türkiye: Ege Üniversitesi.
  • Çankırılıgil, E. C., & Berik, N. (2016). Changes in fatty acid and mineral compositions of rose-shrimp croquettes druring production process. In Abstract book - volume 2. 63rd Scientific Conference with International Participation “Food Science, Engineering and Technology 2016.” Plovdiv-Bulgaristan: University of Food Tecnologies.
  • Çolakoğlu, A. F., Ova, G., & Köseoğlu, G. (2006). Taze ve işlenmiş gümüş balığının (Atherina boyeri Risso, 1810) mikrobiyolojik kalitesi. E.Ü. Su Ürünleri Dergisi, 23(113), 393–395.
  • E.C.2005-2074. (2005). Determination of the concentration of tvb-n in fish and fishery products. In Commission Regulation (EC) No 2074/2005 of 5 December 2005 (pp. 16–18). European Commision.
  • Elias, P. M., Brown, B. A., & Ziboh, V. A. (1980). The permeability barrier in essential fatty acid deficiency: evidence for a direct role for linoleic acid in barrier function. Journal of Investigative Dermatology, 74(4), 230–333.
  • FDA. (2000). Barciological analytical manual. In: Compendium of mierobiologieal methods fort the analysis of food and agricultural methods. Arlington, Virginia-USA: Association of Official Analytical Chemists.
  • Folch, J., Lees, M., & Sladane-Stanley, G. H. A. (1957). Simple method for the isolation and purification of total lipids from animal tissue. J. Biol. Chem, 226, 497–509.
  • Fontana, L., & Partridge, L. (2015). Promoting health and longevity through diet: from model organisms to humans. Cell Press, 161(1), 106–118.
  • Gökoğlu, N. (2002). Su ürünleri işleme teknolojisi. Istanbul: Su Yayınları.
  • Göktan, D. (1990). Et mikrobiyolojisi. In Gıdaların mikrobiyal ekolojisi, Cilt 1 (pp. 1–292). İzmir-Türkiye: Ege Üniversitesi Basımevi.
  • Gray, J. (1978). Mesaurement of lipid oxidation. Journal Of The American Oil Chemists’ Society, 55(6), 539 – 546.
  • Gülsün, Ö., Özkütük, A. S., Şimşek, A., Yeşilsu, A. F., & Ergüven, M. (2015). International journal of food properties quality and shelf life of cold and frozen rainbow trout (Oncorhynchus mykiss) fillets : effects of fish protein-based biodegradable coatings. International Journal of Food Properties, 18(9), 1876–1887. http://doi.org/10.1080/10942912.2014.971182
  • Heising, J. K., Bartels, P. V, Boekel, M. A. J. S. Van, & Dekker, M. (2014). Non-destructive sensing of the freshness of packed cod fish using conductivity and pH electrodes. Journal of Food Engineering, 124, 80–85. http://doi.org/10.1016/j.jfoodeng.2013.10.008
  • Horwitz, W. (2000). Official methods of analysis of AOAC international (Oma). Education Gaithersburg.
  • Hou, Y., Yin, Y., & Wu, G. (2015). Minireview Dietary essentiality of "nutritionally non-essential amino acids" for animals and humans. Experimental Biology and Medicine, 240, 997–1007. http://doi.org/10.1177/1535370215587913
  • IUPAC International Union of Pure And Applied Chemistry. (1979). Standards methods for the analysis of oils, fats and derivatives (6th ed.). Oxford, UK: Pergamon Press.
  • Korkut, A. Y., Kop, A., & Demir, P. (2007). Balık yemlerinde kullanılan balık yağı ve özellikleri. E. Ü. Su Ürünleri Dergisi, 24(1), 195–199.
  • Landvogt, A. (1991). Errors in pH measurement of meat and meat products by dilution effects. In Proceedings of the 37th International Congress of Meat Sci. and Techn. Kulmbach, Germany.
  • Lopaschuk, G. D., Ussher, J. R., Folmes, C. D. L., Jaswal, J. S., & Stanley, W. S. (2010). Myocardial fatty acid metabolism in health and disease. Physiological Reviews, 90(1), 207–258.
  • Mason, R. L., & Nottingham, S. M. (2002). Sensory evaluatıon manual.
  • Metin, S., Erkan, N., & Varlık, C. (2002). The application of hypoxanthine activity as a quality indicator of cold stored fish burgers. Turk J Vet Anim Sci, 26, 363–367.
  • Mirzaei, H., Suarez, J. A., & Longo, V. D. (2014). Protein and amino acid restriction, aging and disease: from yeast to humans. Trends in Endocrinology and Metabolism, 25(11), 558–566.
  • Özoğul, F., & Özoğul, Y. (2000). Comparision of methods used for determination of total volatile basic nitrogen (tvb-n) in rainbow trout (Oncorhynchus mykiss). Turk. J. Zool., 24, 113–120.
  • Öztan, A. (2005). Et bilimi ve teknolojisi (4th ed.). Ankara/Turkey.
  • Pacquit, A., Crowley, K., & Diamond, D. (2008). Smart packaging technologies for fish and seafood products. In J. Kerry & P. Butler (Eds.), Smart packaging technologies for fast moving consumer goods (pp. 75–80). West Sussex, England: John Wiley & Sons, Ltd.
  • Park, Y. V., Kim, S. M., Lee, J. Y., & Jang, W. (2015). Application of biosensors in smart packaging. Molecular & Cellular Toxicology, 11(3), 227–285.
  • Patır, B., & Duman, B. (2006). Tütsülenmiş aynalı sazan (Cyprinus carpio L.) Filetolarının muhafazası sırasında oluşan fiziko-kimyasal ve mikrobiyolojik değişimlerin belirlenmesi. Fırat Üniv. Fen ve Müh. Bil. Der., 18(2), 189 – 195.
  • Raeisi, S., Quek, S. Y., Ojagh, S. M., & Alishahi, A. L. I. R. (2015). Effects of cumin (Cuminum cyminum l.) Seed and wild mint (Mentha longifolia l.) Leaf extracts on the shelf life and quality of rainbow trout (Oncorhynchus mykiss) fillets stored at 4C±1. Journal of Food Safety, 36, 271–281. http://doi.org/10.1111/jfs.12240
  • Schormüller, L. (1968). Handbuch der lebensmittel chemic, band ILI/2 Teil. Trierische lebensmittel eirer, fleisch, fisch, buttermilch. Springer-Verlag. Berlin-New- York.
  • Simopoulos, A. P. (1991). Omega-3 fatty acids in health and disease and in growth and development. The American Journal of Clinical Nutrition, 54(3), 438–463.
  • Simopoulos, A. P. (2002). Omega-3 fatty acids in inflammation and autoimmune diseases. J Am Coll Nutr, 21(6), 495–505.
  • Tarlagdis, B. G., Watts, B. M., & Yonathan, M. (1960). Distilation method for the determination of malonaldeyde in rancid foods. 1. Of American Oil Chemistry Society, 37(1), 48.
  • Taşkaya, L., Çaklı, Ş., Kışla, D., & Kılınç, B. (2003). Quality Changes of fish burger from rainbow trout during refrigerated storage. E. Ü. Su Ürünleri Dergisi, 20(1–2), 147–154.
  • Tokur, B., Özkütük, S., Atici, E., Özyurt, G., & Özyurt, C. E. (2006). Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18°C). E. Ü. Su Ürünleri Dergisi, 23(4), 345–350.
  • Tsironi, T., Glannoglou, M., Platakou, E., & Taoukis, P. (2015). Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring. International Journal of Food Studies, 4, 148.
  • TUİK. (2015). Türkiye İstatistik kurumu. https://biruni.tuik.gov.tr/medas/?kn=97&locale=tr
  • Varlık, C., Erkan, N., Özden, Ö., Mol, S., & Baygar, T. (2004). Su ürünleri işleme teknolojisi. İstanbul: İstanbul Üniversitesi Yayın No 4465 Su Ürünleri Fak. No 7.
  • Watanabe, E., Ando, K., Karube, I., Matsuoka, H., & Suzuki, S. (1983). Determination of hypoxanthine in fish meat with an enzyme sensor. Journal of Food Science, 48(2), 496–500. http://doi.org/10.1111/j.1365-2621.1983.tb10775.x
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There are 55 citations in total.

Details

Journal Section Articles
Authors

Ekrem Cem Çankırılıgil

Nermin Berik

Publication Date January 21, 2017
Submission Date November 21, 2016
Published in Issue Year 2017 Volume: 32 Issue: 1

Cite

APA Çankırılıgil, E. C., & Berik, N. (2017). DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus mykiss) CROQUETTES DURING COLD STORAGE (+4°C). Aquatic Sciences and Engineering, 32(1), 35-48. https://doi.org/10.18864/TJAS201704
AMA Çankırılıgil EC, Berik N. DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus mykiss) CROQUETTES DURING COLD STORAGE (+4°C). Aqua Sci Eng. January 2017;32(1):35-48. doi:10.18864/TJAS201704
Chicago Çankırılıgil, Ekrem Cem, and Nermin Berik. “DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus Mykiss) CROQUETTES DURING COLD STORAGE (+4°C)”. Aquatic Sciences and Engineering 32, no. 1 (January 2017): 35-48. https://doi.org/10.18864/TJAS201704.
EndNote Çankırılıgil EC, Berik N (January 1, 2017) DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus mykiss) CROQUETTES DURING COLD STORAGE (+4°C). Aquatic Sciences and Engineering 32 1 35–48.
IEEE E. C. Çankırılıgil and N. Berik, “DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus mykiss) CROQUETTES DURING COLD STORAGE (+4°C)”, Aqua Sci Eng, vol. 32, no. 1, pp. 35–48, 2017, doi: 10.18864/TJAS201704.
ISNAD Çankırılıgil, Ekrem Cem - Berik, Nermin. “DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus Mykiss) CROQUETTES DURING COLD STORAGE (+4°C)”. Aquatic Sciences and Engineering 32/1 (January 2017), 35-48. https://doi.org/10.18864/TJAS201704.
JAMA Çankırılıgil EC, Berik N. DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus mykiss) CROQUETTES DURING COLD STORAGE (+4°C). Aqua Sci Eng. 2017;32:35–48.
MLA Çankırılıgil, Ekrem Cem and Nermin Berik. “DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus Mykiss) CROQUETTES DURING COLD STORAGE (+4°C)”. Aquatic Sciences and Engineering, vol. 32, no. 1, 2017, pp. 35-48, doi:10.18864/TJAS201704.
Vancouver Çankırılıgil EC, Berik N. DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus mykiss) CROQUETTES DURING COLD STORAGE (+4°C). Aqua Sci Eng. 2017;32(1):35-48.
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