Research Article
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The visual characteristics and quality of cultured gilthead seabream (Sparus aurata) in earthen ponds and net cages in Turkey

Year 2021, Volume: 38 Issue: 3, 365 - 373, 15.09.2021
https://doi.org/10.12714/egejfas.38.3.13

Abstract



The objective of this study is to investigate the quality differences and visual characteristics between cultured gilthead sea bream obtained from earthen ponds and net cage habitats. No significant differences from obtained in two different habitats are determined cultured gilthead sea bream in terms of chemical and microbiological quality. It has been determined that it is a safe food for consumption since it does not contain pathogenic microorganisms such as Escherichia coli and Salmonella spp. that negatively affect food safety. Visual quality differences are distinguished like the skin color, reddish color on the operculum cover, the head shape and the tail transparency from each other. Having unique sensorial characteristics fishes from two different habitats do offer valuable nutrient sources for consumers. Thanks to the controlled aquaculture conditions, safe production of cultured gilthead sea bream is carried out according to food safety in Turkey. Therefore owing to their delicious food source of cultured gilthead sea bream it is preferred for consumption in Turkey and all ower the world.


Supporting Institution

Research Foundation of the University of Istanbul

Project Number

BYP project number: 20886 and UDP project number 43539

Thanks

This study was supported by the Research Foundation of the University of Istanbul (BYP project number: 20886 and UDP project number 43539). Authors would like to acknowledge Mr. Cengiz Atila – President of The Association of Inland Aquaculture Farmers and Producers in Milas Turkey (at the time of the research) and Mrs. Öznur Yıldız Başruh-Quality and Project Manager of Kılıç Holding (at the time of the research) for providing aquacultured gilthead sea bream used in this study from the farms of The Association of Inland Aquaculture Farmers and Producers in Milas/Turkey and The Kılıç Deniz Co. in Bodrum/ Turkey. The microbiological analysis of the study were carried out in the "Aquatic Bacterial Ecology Laboratory". We would like to thank Prof. Dr. Gülşen Altuğ for providing facilities microbiological analysis. Also we would like to thank Assoc. Prof. Dr. Bülent Topaloğlu for taking the fish photos.

References

  • Alpbaz, A. (2005). Çipura Yetiştiriciliği. Sayfa: 225-254. In A.Alpbaz (Ed.), Su Ürünleri Yetiştiriciliği. Alp Yayınları, 548 sayfa, ISBN 975-97056-1-3. Özden Ofset, Çamdibi-İzmir (In Turkish).
  • Alasalvar, C., Taylor, K. D. A. & Shahidi, F. (2002a). Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice. Journal of Agricultural and Food Chemistry, 50, 2039–2045. DOI: 10.1021/jf010769a
  • Alasalvar, C., Taylor, K. D. A., Öksüz, A., Shahidi, F. &Alexis, M.(2002b). Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax). JFS: Food Chemistry and Toxicology, 67, 3220-3226. DOI: 10.1111/j.1365-2621.2002.tb09569.x
  • Alvarez, A., Garcia, B.G., Garrido, M.D. & Hernandez, M.D. (2008). The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream (Sparus aurata) during ice storage. Aquaculture, 284, 106-114. DOI: 10.1016/j.aquaculture.2008.07.025
  • Anon (2005). Merck Food Microbiology application page 358. Ed: A.K. Halkman, Başak Matbaacılık Ltd Şti Ankara (In Turkish).
  • Attouchi, M.& Sadok, S. (2010). The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice. Food Chemistry,119,1527-1534. DOI: 10.1016/j.foodchem.2009.09.038
  • Attouchi, M. & Sadok, S. (2012). The Effects of Essential Oils Addition on the Quality of Wild and Farmed Sea Bream (Sparus aurata) Stored in Ice. Food Bioprocess Technology, 5, 1803–1816.
  • Beklevik, G., Polat, A. & Ozogul, F. (2005). Nutritional value of sea bass (Dicentrarchus labrax) fillets during frozen (-18 °C) storage. Turkish Journal of Veterinary and Animal Sciences, 29, 891-895.
  • Caggiano, M. (2000). Quality in harvestin and post-harvesting procedures-influence on quality. Fish freshness and quality assessment for seabass and seabream. Cahiers Options Méditerranéenns (CIHEAM),1022-1379.
  • Cardinal, M., Cornet, J., Donnay-Moreno, C., Gouygou, J.P., Bergé, J.P., Rocha, E., Soares, S., Escórcio, C., Borges, P. & Valente, L.M.P. (2011). Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe. Food Control, 22, 574-585. DOI: 10.1016/j.foodcont.2010.10.007
  • Chang, K.L.B., Chang, J., Shiau, C.Y. & Pan, B.S. (1998). Biochemical, microbiological and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. Journal of Agricultural and Food Chemistry, 46, 682–686. DOI: 10.1021/jf970622c
  • Claret, A., Guerrero, L., Gartzia, I., Garcia-Quiroga, M., Ginés, R. (2016). Does information affect consumer liking of farmed and wild fish? Aquaculture, 454, 157–162. DOI: 10.1016/j.aquaculture.2015.12.024
  • Dalgaard, P. (2000). Freshness, Quality and Safety in Seafoods, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland. ISBN 1841701106, pp.1-31.
  • EU Regulation. (1995). Commission Desicion of 8 March 1995 fixing the total volatile base nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used (95/149/EC). Official Journal L097,29/04/1995, p 0084-0087.
  • Feng, P., Weagant, S. D. & Jinneman, K. (2011). Diarrheagenic Escherichia coli. Chapter 4A in Bacteriological Analytical Manual (BAM). http://www.fda.gov/food/foodscienceresearch/ laboratorymethods/ucm070080.htm. DOI: 10.1016/j.febslet.2011.06.032
  • Fishery Statistics (TUIK). (2017). Fishery Statistics. August 2018, Retrieved from https://www.tarim.gov.tr/sgb/Belgeler/SagMenuVeriler/BSGM.pdf. Date of access: September 06,2018.
  • Grigorakis; K., Alexis, M. N., Taylor, K. D. A. & Hole, M. (2002). Comparison of wild and cultured gilthead sea bream (Sparus aurata): Composition, appearance and seasonal variations. International Journal of Food Science and Technology, 37, 477–484. DOI: 10.1046/j.1365-2621.2002.00604.x
  • Grigorakis, K., Taylor, K. D. A. & Alexis, M. N. (2003a). Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): Sensory differences and possible chemical basis. Aquaculture, 225, 109–119. DOI: 10.1016/S0044-8486(03)00283-7
  • Grigorakis, K., Taylor, K. D. & Alexis, M. (2003b). Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata). Food Chemistry, 81, 263–268. DOI: 10.1016/S0308-8146(02)00421-1
  • Grigorakis, K. (2007). Compositional and organoleptic quality of farmed and wild gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) and factors affecting it: a review. Aquaculture, 272, 55-75. DOI: 10.1016/j.aquaculture.2007.04.062
  • Huidobro, A., Pastor, A. & Tejada, M. (2000). Quality Index Method Developed for Raw Gilthead Seabream (Sparus aurata). Journal of Food Science, 65, 1202-1205. DOI: 10.1111/j.1365-2621.2000.tb10265.x
  • Huss, H.H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Rome. FAO Press, p.348. Retrieved from http://www.fao.org/docrep/V7180E/V7180E00.HTM.
  • International Commission on Microbiological Specifications for Foods (ICMSF) (1986). International Commission on Microbiological Specification for Foods, Sampling Plans for Fish and Shellfish. In ICMSF, Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications (2nd. Edition). Vol. 2. University of Toronto Press, Toronto, Canada,181-196.
  • International Commission on Microbiological Specifications for Foods (ICMSF) (1998). Potential application of risk assessment techniques to microbiological issues related to international trade in food and food products. Journal of Food Protection, 61, 1075-1086. DOI: 10.4315/0362-028X-61.8.1075
  • Jha P., Roy R.P. & Barat S. (2010). Application of sensory and bacterial analysis to assess quality of fish in Siliguri city of West Bengal. Journal of Environmental Biology, 31, 587–594.
  • Kanduri, L. & Eckhardt, R.A. (2002). Food Safety in Shrimp Processors, Importers, Exporters and Retailers. Fishing News Books. ISBN 0-85238-270-7. DOI: 10.1002/9780470995570
  • Kılınc, B., Caklı, S., Cadun, A., Dincer, T. & Tolasa, S. (2007). Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4°C. Food Chemistry, 104, 1611-1617. DOI: 10.1016/j.foodchem.2007.03.002
  • Kyrana, V.R., Lougovis, V.P. & Valsamis, D.S. (1997). Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice. International Journal of Food Science and Technology, 32, 339-347. DOI: 10.1046/j.1365-2621.1997.00408.x
  • Liston, J. (1980). Microbiology in fishery science. In: J.J. Connell (editor), Advances in Fishery Science and Technology. Fishing News Books, Farnham, England, pp. 138-157.
  • López Ales, Javier. (2018). Implementation of a gilthead seabream (Sparus aurata L.) breeding program in Murcia. Technical University of Cartagena. Degree in Agricultural Engineering and Biological Systems. pp. 1-64.
  • Lougovoisa, V.L., Kyranas, E.R. & Kyrana, V.R. (2003). Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Research International, 36, 551-560. DOI: 10.1016/S0963-9969(02)00220-X
  • Maturin, L. & Peeler, J.T. (1998). Bacteriological analytical manual, 6th Edition, Revision A, Chapter 3.
  • Nielsen, J., Hyldig, G. & Larsen, E. (2002). Eating quality of fish–A review. Journal of Aquatic Food Product Technology, 11, 125-141. DOI: 10.1300/J030v11n03_10
  • Obasohan, E.E., Agbonlahor, D.E. & Obano, E.E. (2010). Water pollution: A review of microbial quality and health concerns of water, sediment and fish in the aquatic ecosystem. African Journal of Biotechnology, 9,423-427.
  • Papadopoulos, V., Chouliara, I., Badeka, A., Savvaidis, & Kontominas, M.G. (2003). Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiology, 20,411-420.
  • Pivarnik, L.F., Thuam, M. & Ellis, P.C. (1998). Rapid determination of volatile bases in fish by using an ammonia ion-selective electrode. Journal of AOAC International, 81, 1011-22.
  • Rall, V.L.M., Rall, R., Aragon, L.C. & Silva, M.G. (2005). Evaluation of three enrichment broths and five plating media for Salmonella detection in poultry. Brazilian Journal of Microbiology, 36, 147-150. DOI: 10.1590/S1517-83822005000200009
  • Schormüller, J. (1968). Tierische Lebensmittel Eier, Fleisch, Buttermilch. In Handbuch der Lebensmittel Chemie, Band III/2 Teil, 1493-1494. Berlin-Heidelberg-New York: Springer- Verlag.
  • Tagem (2019).Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü,Su Ürünleri Sektör Politika Belgesi/2019-2023.Ankara/Turkey 146p. Retrieved from https://www.tarimorman.gov.tr/TAGEM/Menu/28/Yayinlar_veriler. Date of access: May 30,2020 (In Turkish).
  • Temiz, A. (1998). Gıdalarda indikatör mikroorganizmalar. In A. Ünlütürk & F. Turantaş, (Eds), Gıda Mikrobiyolojisi (pp. 102-605) Mengi Tan Basımevi, Çınarlı-İzmir (In Turkish).
  • Yıldız, M., Şener, E. & Timur, M. (2008a). Effects of differences in diet and seasonal changes on the fatty acid composition in fillets from farmed and wild sea bream (Sparus aurata L.) and sea bass (Dicentrarchus labrax L.). International Journal of Food Science and Technology, 43, 853-858. DOI: 10.1111/j.1365-2621.2007.01526.x
  • Yıldız, M.(2008b). Mineral composition in fillets of sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata): a comparison of cultured and wild fish. Journal of Applied Ichthyology. 24, 589-594. DOI: 10.1111/j.1439-0426.2008.01097.x
Year 2021, Volume: 38 Issue: 3, 365 - 373, 15.09.2021
https://doi.org/10.12714/egejfas.38.3.13

Abstract

Project Number

BYP project number: 20886 and UDP project number 43539

References

  • Alpbaz, A. (2005). Çipura Yetiştiriciliği. Sayfa: 225-254. In A.Alpbaz (Ed.), Su Ürünleri Yetiştiriciliği. Alp Yayınları, 548 sayfa, ISBN 975-97056-1-3. Özden Ofset, Çamdibi-İzmir (In Turkish).
  • Alasalvar, C., Taylor, K. D. A. & Shahidi, F. (2002a). Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice. Journal of Agricultural and Food Chemistry, 50, 2039–2045. DOI: 10.1021/jf010769a
  • Alasalvar, C., Taylor, K. D. A., Öksüz, A., Shahidi, F. &Alexis, M.(2002b). Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax). JFS: Food Chemistry and Toxicology, 67, 3220-3226. DOI: 10.1111/j.1365-2621.2002.tb09569.x
  • Alvarez, A., Garcia, B.G., Garrido, M.D. & Hernandez, M.D. (2008). The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream (Sparus aurata) during ice storage. Aquaculture, 284, 106-114. DOI: 10.1016/j.aquaculture.2008.07.025
  • Anon (2005). Merck Food Microbiology application page 358. Ed: A.K. Halkman, Başak Matbaacılık Ltd Şti Ankara (In Turkish).
  • Attouchi, M.& Sadok, S. (2010). The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice. Food Chemistry,119,1527-1534. DOI: 10.1016/j.foodchem.2009.09.038
  • Attouchi, M. & Sadok, S. (2012). The Effects of Essential Oils Addition on the Quality of Wild and Farmed Sea Bream (Sparus aurata) Stored in Ice. Food Bioprocess Technology, 5, 1803–1816.
  • Beklevik, G., Polat, A. & Ozogul, F. (2005). Nutritional value of sea bass (Dicentrarchus labrax) fillets during frozen (-18 °C) storage. Turkish Journal of Veterinary and Animal Sciences, 29, 891-895.
  • Caggiano, M. (2000). Quality in harvestin and post-harvesting procedures-influence on quality. Fish freshness and quality assessment for seabass and seabream. Cahiers Options Méditerranéenns (CIHEAM),1022-1379.
  • Cardinal, M., Cornet, J., Donnay-Moreno, C., Gouygou, J.P., Bergé, J.P., Rocha, E., Soares, S., Escórcio, C., Borges, P. & Valente, L.M.P. (2011). Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe. Food Control, 22, 574-585. DOI: 10.1016/j.foodcont.2010.10.007
  • Chang, K.L.B., Chang, J., Shiau, C.Y. & Pan, B.S. (1998). Biochemical, microbiological and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. Journal of Agricultural and Food Chemistry, 46, 682–686. DOI: 10.1021/jf970622c
  • Claret, A., Guerrero, L., Gartzia, I., Garcia-Quiroga, M., Ginés, R. (2016). Does information affect consumer liking of farmed and wild fish? Aquaculture, 454, 157–162. DOI: 10.1016/j.aquaculture.2015.12.024
  • Dalgaard, P. (2000). Freshness, Quality and Safety in Seafoods, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland. ISBN 1841701106, pp.1-31.
  • EU Regulation. (1995). Commission Desicion of 8 March 1995 fixing the total volatile base nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used (95/149/EC). Official Journal L097,29/04/1995, p 0084-0087.
  • Feng, P., Weagant, S. D. & Jinneman, K. (2011). Diarrheagenic Escherichia coli. Chapter 4A in Bacteriological Analytical Manual (BAM). http://www.fda.gov/food/foodscienceresearch/ laboratorymethods/ucm070080.htm. DOI: 10.1016/j.febslet.2011.06.032
  • Fishery Statistics (TUIK). (2017). Fishery Statistics. August 2018, Retrieved from https://www.tarim.gov.tr/sgb/Belgeler/SagMenuVeriler/BSGM.pdf. Date of access: September 06,2018.
  • Grigorakis; K., Alexis, M. N., Taylor, K. D. A. & Hole, M. (2002). Comparison of wild and cultured gilthead sea bream (Sparus aurata): Composition, appearance and seasonal variations. International Journal of Food Science and Technology, 37, 477–484. DOI: 10.1046/j.1365-2621.2002.00604.x
  • Grigorakis, K., Taylor, K. D. A. & Alexis, M. N. (2003a). Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): Sensory differences and possible chemical basis. Aquaculture, 225, 109–119. DOI: 10.1016/S0044-8486(03)00283-7
  • Grigorakis, K., Taylor, K. D. & Alexis, M. (2003b). Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata). Food Chemistry, 81, 263–268. DOI: 10.1016/S0308-8146(02)00421-1
  • Grigorakis, K. (2007). Compositional and organoleptic quality of farmed and wild gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) and factors affecting it: a review. Aquaculture, 272, 55-75. DOI: 10.1016/j.aquaculture.2007.04.062
  • Huidobro, A., Pastor, A. & Tejada, M. (2000). Quality Index Method Developed for Raw Gilthead Seabream (Sparus aurata). Journal of Food Science, 65, 1202-1205. DOI: 10.1111/j.1365-2621.2000.tb10265.x
  • Huss, H.H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Rome. FAO Press, p.348. Retrieved from http://www.fao.org/docrep/V7180E/V7180E00.HTM.
  • International Commission on Microbiological Specifications for Foods (ICMSF) (1986). International Commission on Microbiological Specification for Foods, Sampling Plans for Fish and Shellfish. In ICMSF, Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications (2nd. Edition). Vol. 2. University of Toronto Press, Toronto, Canada,181-196.
  • International Commission on Microbiological Specifications for Foods (ICMSF) (1998). Potential application of risk assessment techniques to microbiological issues related to international trade in food and food products. Journal of Food Protection, 61, 1075-1086. DOI: 10.4315/0362-028X-61.8.1075
  • Jha P., Roy R.P. & Barat S. (2010). Application of sensory and bacterial analysis to assess quality of fish in Siliguri city of West Bengal. Journal of Environmental Biology, 31, 587–594.
  • Kanduri, L. & Eckhardt, R.A. (2002). Food Safety in Shrimp Processors, Importers, Exporters and Retailers. Fishing News Books. ISBN 0-85238-270-7. DOI: 10.1002/9780470995570
  • Kılınc, B., Caklı, S., Cadun, A., Dincer, T. & Tolasa, S. (2007). Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4°C. Food Chemistry, 104, 1611-1617. DOI: 10.1016/j.foodchem.2007.03.002
  • Kyrana, V.R., Lougovis, V.P. & Valsamis, D.S. (1997). Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice. International Journal of Food Science and Technology, 32, 339-347. DOI: 10.1046/j.1365-2621.1997.00408.x
  • Liston, J. (1980). Microbiology in fishery science. In: J.J. Connell (editor), Advances in Fishery Science and Technology. Fishing News Books, Farnham, England, pp. 138-157.
  • López Ales, Javier. (2018). Implementation of a gilthead seabream (Sparus aurata L.) breeding program in Murcia. Technical University of Cartagena. Degree in Agricultural Engineering and Biological Systems. pp. 1-64.
  • Lougovoisa, V.L., Kyranas, E.R. & Kyrana, V.R. (2003). Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Research International, 36, 551-560. DOI: 10.1016/S0963-9969(02)00220-X
  • Maturin, L. & Peeler, J.T. (1998). Bacteriological analytical manual, 6th Edition, Revision A, Chapter 3.
  • Nielsen, J., Hyldig, G. & Larsen, E. (2002). Eating quality of fish–A review. Journal of Aquatic Food Product Technology, 11, 125-141. DOI: 10.1300/J030v11n03_10
  • Obasohan, E.E., Agbonlahor, D.E. & Obano, E.E. (2010). Water pollution: A review of microbial quality and health concerns of water, sediment and fish in the aquatic ecosystem. African Journal of Biotechnology, 9,423-427.
  • Papadopoulos, V., Chouliara, I., Badeka, A., Savvaidis, & Kontominas, M.G. (2003). Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiology, 20,411-420.
  • Pivarnik, L.F., Thuam, M. & Ellis, P.C. (1998). Rapid determination of volatile bases in fish by using an ammonia ion-selective electrode. Journal of AOAC International, 81, 1011-22.
  • Rall, V.L.M., Rall, R., Aragon, L.C. & Silva, M.G. (2005). Evaluation of three enrichment broths and five plating media for Salmonella detection in poultry. Brazilian Journal of Microbiology, 36, 147-150. DOI: 10.1590/S1517-83822005000200009
  • Schormüller, J. (1968). Tierische Lebensmittel Eier, Fleisch, Buttermilch. In Handbuch der Lebensmittel Chemie, Band III/2 Teil, 1493-1494. Berlin-Heidelberg-New York: Springer- Verlag.
  • Tagem (2019).Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü,Su Ürünleri Sektör Politika Belgesi/2019-2023.Ankara/Turkey 146p. Retrieved from https://www.tarimorman.gov.tr/TAGEM/Menu/28/Yayinlar_veriler. Date of access: May 30,2020 (In Turkish).
  • Temiz, A. (1998). Gıdalarda indikatör mikroorganizmalar. In A. Ünlütürk & F. Turantaş, (Eds), Gıda Mikrobiyolojisi (pp. 102-605) Mengi Tan Basımevi, Çınarlı-İzmir (In Turkish).
  • Yıldız, M., Şener, E. & Timur, M. (2008a). Effects of differences in diet and seasonal changes on the fatty acid composition in fillets from farmed and wild sea bream (Sparus aurata L.) and sea bass (Dicentrarchus labrax L.). International Journal of Food Science and Technology, 43, 853-858. DOI: 10.1111/j.1365-2621.2007.01526.x
  • Yıldız, M.(2008b). Mineral composition in fillets of sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata): a comparison of cultured and wild fish. Journal of Applied Ichthyology. 24, 589-594. DOI: 10.1111/j.1439-0426.2008.01097.x
There are 42 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Gülgün F. Ünal Şengör 0000-0001-7638-7350

Zafer Ceylan 0000-0002-6527-4382

Sevan Gürün 0000-0001-9094-1573

Samet Kalkan 0000-0002-5110-5609

Onnocan Hulyar 0000-0002-8942-7152

Project Number BYP project number: 20886 and UDP project number 43539
Publication Date September 15, 2021
Submission Date January 28, 2021
Published in Issue Year 2021Volume: 38 Issue: 3

Cite

APA Ünal Şengör, G. F., Ceylan, Z., Gürün, S., Kalkan, S., et al. (2021). The visual characteristics and quality of cultured gilthead seabream (Sparus aurata) in earthen ponds and net cages in Turkey. Ege Journal of Fisheries and Aquatic Sciences, 38(3), 365-373. https://doi.org/10.12714/egejfas.38.3.13