Research Article
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Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda sarda Bloch, 1793) Fillets at Storage at -18±1°C

Year 2023, Volume: 12 Issue: 2, 182 - 190, 30.06.2023

Gülsüm Balçık Mısır Serkan Koral

https://doi.org/10.33714/masteb.1279038

Abstract

A novel and rich protein source was utilized in bonito fillets to prevent/ delay deterioration during frozen storage at -18±1°C. Accordingly, trout wastes protein hydrolysates (PH); produced enzymatically traditional protein hydrolysate (TPH) and ultrasound–treated protein hydrolysate (UPH) containing 86.40 g/100 g and 86.75 g/100 g protein respectively used as a coating. Hydrolysates were mixed with glycerol (2:1) to form coating materials. Three groups of fillets were prepared as control fillets (C) without coating, TPH coated fillets (TPHCF), and UPH coated fillets (UPHCF). pH, color, TVB-N, TBA, and TMA, and sensory analyzes were performed in all groups. The L* value of all groups reached a maximum the highest value at 6 months and was 54.56±0.27, 53.74±0.23, and 54.83±1.26 for C, TPHCF, and UPHCF, respectively. TVB-N was 18.08±0.10, 17.71±0.09, and 17.36±0.12, for C, TPHCF, and UPHCF, respectively, in the first month of storage. The values reached 32.18±0.29, 26.61±0.12, and 25.72±0.08 at 7th month for C, TPHCF, and UPHCF, respectively. TBA value of the C group samples of the frozen bonito fillets reached 7.53 in the 7th month, it remained within the consumable limits, and it remained within the consumable limits in the coated groups. Significant increases occurred in TMA values of all groups between months during the seven-month storage period. Accordingly, the TMA values for C, TPHCF, and UPHCF were 2.56±0.04 mg/100 g, 2.12±0.04mg/100 g and 2.16±0.06mg/100 g, respectively, at the 7th month. The mean values of sensory parameters were 9.15±0.08; 9.51±0.12 and 9.46±0.13 for C, TPHCF, and UPHCF, respectively, at the 1st month of storage. While they were 5.29±0.09, 6.23±0.06 and 6.24±0.09, in THE same order, respectively. Results showed that TPHCF and UPHCF have a potential as a coating for bonito fillets at frozen conditions, prolonging the shelf life.

Keywords

Bonito fillet Coating Frozen storage Protein hydrolysate Ultrasound

Thanks

This study is a part of the PhD thesis of Gülsüm Balçık MISIR. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

References

  • Al-Khawli, F, Pateiro, M., Domínguez, R., Lorenzo, J. M., Gullón, P., Kousoulaki, K., Ferrer, E., Berrada, H, Barba, F. J. (2019). Innovative green technologies of intensification for valorization of seafood and their by-products. Marine Drugs, 17(12), 689. https://doi.org/10.3390/md17120689
  • Aliotta, L., Gigante, V., Coltelli, M. B., Cinelli, P., & Lazzeri, A. (2019). Evaluation of mechanical and interfacial properties of bio-composites based on poly (lactic acid) with natural cellulose fibers. International Journal of Molecular Sciences, 20(4), 960. https://doi.org/10.3390/ijms20040960
  • Balcik Misir, G., & Koral, S. (2019a). Effects of ultrasound treatment on structural, chemical and functional properties of protein hydrolysate of rainbow trout (Oncorhynchus mykiss) by-products. Italian Journal of Food Science, 31(2), 205-223. https://doi.org/10.14674/IJFS-1218
  • Balcik Misir, G., & Koral, S. (2019b). Effects of edible coatings based on ultrasound-treated fish proteins hydrolysate in quality attributes of chilled bonito fillets. Journal of Aquatic Food Product Technology, 28(10), 999-1012. https://doi.org/10.1080/10498850.2019.1681572
  • Boland, F. E., & Paige, D. D. (1971). Collaborative study of a method for the determination of trimethylamine nitrogen in fish. Journal of Association of Official Analytical Chemists, 54(3), 725-727. https://doi.org/10.1093/jaoac/54.3.725
  • Çorapçı, B. (2018). Ön işlemsiz donmuş depolanan (-22±1°C) hamsi (Engraulis encrasicolus, Linnaeus 1758) ve palamut (Sarda sarda, Bloch 1793) balıklarının duyusal, besinsel, kimyasal ve mikrobiyolojik özellikleri. Gıda, 43(6), 1075-1090. https://doi.org/10.15237/gida.GD18068
  • Dehghani, S., Hosseini, S. V., & Regenstein, J. M. (2018). Edible films and coatings in seafood preservation: A review. Food Chemistry, 240, 505-513. https://doi.org/10.1016/j.foodchem.2017.07.034
  • Elias, R. J., McClements, D. J., & Decker E. A. (2005). Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 53, 10248-10253. https://doi.org/10.1021/jf0521698
  • Erkan, N., & Gökoğlu, N. (1999). Haltbarkeit gefriergelagerter küchenfertiger Miesmuscheln. Information für die Fischwirtschaft aus der Fischereiforschung, 46(4), 44-47.
  • Gokoglu, N. (2019). Novel natural food preservatives and applications in seafood preservation: A review. Journal of the Science of Food and Agriculture, 99(5), 2068-2077. https://doi.org/10.1002/jsfa.9416
  • Inal, T. (1992). Besin hijyeni. Hayvansal Gıdaların Sağlık Kontrolü. Final Ofset.
  • Kaba, N., Çorapcı, B., Yücel, S., & Eryasar, K. (2013). Determining shelf life in refrigerator conditions of marinated meat ball produced with smoked bonito (Sarda sarda, Bloch 1793). Journal of New Results in Science, 3, 10-18.
  • Karnjanapratum, S., & Benjakul, S. (2015). Antioxidative gelatin hydrolysate from unicorn leatherjacket skin as affected by prior autolysis. International Aquatic Research, 7, 101–114. https://doi.org/10.1007/s40071-014-0088-0
  • Karsli, B., Caglak, E., & Prinyawiwatkul, W., (2021). Effects of high-molecular-weight chitosan coating prepared in different solvents on quality of catfish fillets during 6-month frozen storage. Journal of Food Science, 86, 762-769. https://doi.org/10.1111/1750-3841.15622
  • Gargacı Kınay, A., & Duyar, H. A. (2021). Rosemary (Rosmarinus officinalis) as a preservative agent in canned bonito (Sarda sarda). Marine Science and Technology Bulletin, 10(4), 406–415. https://doi.org/10.33714/masteb.1001401
  • Koral, S. (2012). Determination of biogenic amine contents and factors affecting their formation in the traditional fish products in Turkey [Ph.D. Thesis. Karadeniz Technical University].
  • Kristinsson, H. G., & Rasco, B. A. (2000). Fish protein hydrolysates: Production, biochemical and functional properties. Critical Reviews in Food Science and Nutrition, 40(1), 43-81. https://doi.org/10.1080/10408690091189266
  • Kulawik, P., Jamróz, E., Zając, M., Guzik, P., & Tkaczewska, J. (2019). The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4°C, Food Control, 100, 83-91. https://doi.org/10.1016/j.foodcont.2019.01.004
  • Lee, J. S., Jahurul, M. H. A., Pua, V. C., Shapawi, R., & Chan, P. T. (2019). Effects of chitosan and ascorbic acid coating on the chilled tilapia fish (Oreochromis niloticus) fillet. Journal of Physics: Conference Series, 1358, 012009. https://doi.org/10.1088/1742-6596/1358/1/012009
  • Loi, C. C., Eyres, G. T., & Birch, E. J. (2019). Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein stabilised oil-in-water emulsion. Food Research International, 120, 83-91. https://doi.org/10.1016/j.foodres.2019.02.026
  • Lücke, F., & Geidel, W. (1935). Determination of volatile basic nitrogen in fish as a measure of their freshness. Zeitschrift für Lebensmittel Untersuchung und Forschung, 70, 441-458.
  • Luo, H., Wang, W., Chen, W., Tang, H., Jiang, L., & Yu, Z. (2018). Effect of incorporation of natural chemicals in water ice-glazing on freshness and shelf-life of Pacific saury (Cololabis saira) during -18±1 degrees C frozen storage Journal of the Science of Food and Agriculture, 98(9), 3309-3314. https://doi.org/10.1002/jsfa.8834
  • Marchioni, C., Riccardi, E., Spinelli, S., Dell’Unto, F., Grimaldi, P., Bedini, A., Giliberti, C., Giuliani, L., Palomba, R., & Congiu Castellano, A. (2009). Structural changes induced in protein by therapeutic ultrasounds. Ultrasonics, 49(6-7), 569-576. https://doi.org/10.1016/j.ultras.2009.02.003
  • Morachis-Valdez, A. G., Gómez-Oliván, L. M., García-Argueta, I., Hernández-Navarro, M. D., Díaz-Bandera, D., & Dublán-García, O. (2017). Effect of chitosan edible coating on the biochemical and physical characteristics of carp fillet (Cyprinus carpio) stored at −18°C, International Journal of Food Science, 2017, 2812483, https://doi.org/10.1155/2017/2812483
  • Nikoo, M., Benjakul, S., Ehsani, A., Li, J., Wu, F., Yang, N., Xu, B., Jin, Z., & Xu, X. (2014). Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin. Journal of Functional Foods, 7, 609–620. https://doi.org/10.1016/j.jff.2013.12.024
  • Parvathy, U., Nizam, K. M., Zynudheen, A. A., Ninan, G., Panda, S. K., & Ravishankar, C. N. (2018). Characterization of fish protein hydrolysate from red meat of Euthynnus affinis and its application as an antioxidant in iced sardine. Journal of Scientific & Industrial Research, 77(2), 111-119.
  • Aref, S., Morsy, N., Habiba, R. A., & Zayat, F. M. (2018). Effect of transglutaminase enzyme, chitosan and rosemary extract on some quality characteristics of ready to eat fish fingers made from catfish (Clarias gariepinus) during frozen storage. EC Nutrition, 13.11(2018), 716-731.
  • Rodriguez-Turienzo, L., Cobos, A., & Diaz, O. (2012). Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar), Innovative Food Science and Emerging Technologies, 14, 92-98. https://doi.org/10.1016/j.ifset.2011.12.003
  • Shen, X., Li, T., Li, X., Wang, F., Liu, Y., & Wu, J. (2022). Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures. LWT, 153, 112563. https://doi.org/10.1016/j.lwt.2021.112563
  • Sokal, R. R., & Rohlf, F. J. (1987). Introduction to biostatistics. 2nd ed. Freeman Publication.
  • Sriket, P., & Laongnual, T. (2018). Quality changes and discoloration of basa (Pangasius bocourti) fillet during frozen storage. Journal of Chemistry, 2018, 5159080. https://doi.org/10.1155/2018/5159080
  • Tarladgis, B. G., Watts, B. M., Younathan, M. S., & Dugan, L. J. A. (1960). Distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37(1), 44-48. https://doi.org/10.1007/BF02630824
  • URL-1. (2011) Türk Gıda Kodeksi. Retrieved on September 10, 2016, from www.tarimorman.gov.tr/Mevzuat/Turk-Gida-Kodeksi
  • Vale, D. A. D., Vieira, C. B., Oliveria, J. M. D., Vidal, M. F., Alcântara, L. O. D., Silva, A. I. M. D., Silva, J. M. D. L., Andrade, F. K., Sousa, J. R., Filho, Md. S. M. S., Silva, A. L. C. D., & Souza, B. W. S. D. (2020). Determining the wetting capacity of the chitosan coatings from Ucides cordatus and evaluating the shelf-life quality of Scomberomorus brasiliensis fillets. Food Control, 116, 107329. https://doi.org/10.1016/j.foodcont.2020.107329
  • Varlık, C., Uğur, M., Gökoğlu, N, & Gün, H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No:17.
  • Wang, X., Xie, X., Zhang, T., Zheng, Y., & Guo, Q. (2022). Effect of edible coating on the whole large yellow croaker (Pseudosciaena crocea) after a 3-day storage at −18°C: With emphasis on the correlation between water status and classical quality indices, LWT, 163, 113514. https://doi.org/10.1016/j.lwt.2022.113514

Year 2023, Volume: 12 Issue: 2, 182 - 190, 30.06.2023

Gülsüm Balçık Mısır Serkan Koral

https://doi.org/10.33714/masteb.1279038

Abstract

References

  • Al-Khawli, F, Pateiro, M., Domínguez, R., Lorenzo, J. M., Gullón, P., Kousoulaki, K., Ferrer, E., Berrada, H, Barba, F. J. (2019). Innovative green technologies of intensification for valorization of seafood and their by-products. Marine Drugs, 17(12), 689. https://doi.org/10.3390/md17120689
  • Aliotta, L., Gigante, V., Coltelli, M. B., Cinelli, P., & Lazzeri, A. (2019). Evaluation of mechanical and interfacial properties of bio-composites based on poly (lactic acid) with natural cellulose fibers. International Journal of Molecular Sciences, 20(4), 960. https://doi.org/10.3390/ijms20040960
  • Balcik Misir, G., & Koral, S. (2019a). Effects of ultrasound treatment on structural, chemical and functional properties of protein hydrolysate of rainbow trout (Oncorhynchus mykiss) by-products. Italian Journal of Food Science, 31(2), 205-223. https://doi.org/10.14674/IJFS-1218
  • Balcik Misir, G., & Koral, S. (2019b). Effects of edible coatings based on ultrasound-treated fish proteins hydrolysate in quality attributes of chilled bonito fillets. Journal of Aquatic Food Product Technology, 28(10), 999-1012. https://doi.org/10.1080/10498850.2019.1681572
  • Boland, F. E., & Paige, D. D. (1971). Collaborative study of a method for the determination of trimethylamine nitrogen in fish. Journal of Association of Official Analytical Chemists, 54(3), 725-727. https://doi.org/10.1093/jaoac/54.3.725
  • Çorapçı, B. (2018). Ön işlemsiz donmuş depolanan (-22±1°C) hamsi (Engraulis encrasicolus, Linnaeus 1758) ve palamut (Sarda sarda, Bloch 1793) balıklarının duyusal, besinsel, kimyasal ve mikrobiyolojik özellikleri. Gıda, 43(6), 1075-1090. https://doi.org/10.15237/gida.GD18068
  • Dehghani, S., Hosseini, S. V., & Regenstein, J. M. (2018). Edible films and coatings in seafood preservation: A review. Food Chemistry, 240, 505-513. https://doi.org/10.1016/j.foodchem.2017.07.034
  • Elias, R. J., McClements, D. J., & Decker E. A. (2005). Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 53, 10248-10253. https://doi.org/10.1021/jf0521698
  • Erkan, N., & Gökoğlu, N. (1999). Haltbarkeit gefriergelagerter küchenfertiger Miesmuscheln. Information für die Fischwirtschaft aus der Fischereiforschung, 46(4), 44-47.
  • Gokoglu, N. (2019). Novel natural food preservatives and applications in seafood preservation: A review. Journal of the Science of Food and Agriculture, 99(5), 2068-2077. https://doi.org/10.1002/jsfa.9416
  • Inal, T. (1992). Besin hijyeni. Hayvansal Gıdaların Sağlık Kontrolü. Final Ofset.
  • Kaba, N., Çorapcı, B., Yücel, S., & Eryasar, K. (2013). Determining shelf life in refrigerator conditions of marinated meat ball produced with smoked bonito (Sarda sarda, Bloch 1793). Journal of New Results in Science, 3, 10-18.
  • Karnjanapratum, S., & Benjakul, S. (2015). Antioxidative gelatin hydrolysate from unicorn leatherjacket skin as affected by prior autolysis. International Aquatic Research, 7, 101–114. https://doi.org/10.1007/s40071-014-0088-0
  • Karsli, B., Caglak, E., & Prinyawiwatkul, W., (2021). Effects of high-molecular-weight chitosan coating prepared in different solvents on quality of catfish fillets during 6-month frozen storage. Journal of Food Science, 86, 762-769. https://doi.org/10.1111/1750-3841.15622
  • Gargacı Kınay, A., & Duyar, H. A. (2021). Rosemary (Rosmarinus officinalis) as a preservative agent in canned bonito (Sarda sarda). Marine Science and Technology Bulletin, 10(4), 406–415. https://doi.org/10.33714/masteb.1001401
  • Koral, S. (2012). Determination of biogenic amine contents and factors affecting their formation in the traditional fish products in Turkey [Ph.D. Thesis. Karadeniz Technical University].
  • Kristinsson, H. G., & Rasco, B. A. (2000). Fish protein hydrolysates: Production, biochemical and functional properties. Critical Reviews in Food Science and Nutrition, 40(1), 43-81. https://doi.org/10.1080/10408690091189266
  • Kulawik, P., Jamróz, E., Zając, M., Guzik, P., & Tkaczewska, J. (2019). The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4°C, Food Control, 100, 83-91. https://doi.org/10.1016/j.foodcont.2019.01.004
  • Lee, J. S., Jahurul, M. H. A., Pua, V. C., Shapawi, R., & Chan, P. T. (2019). Effects of chitosan and ascorbic acid coating on the chilled tilapia fish (Oreochromis niloticus) fillet. Journal of Physics: Conference Series, 1358, 012009. https://doi.org/10.1088/1742-6596/1358/1/012009
  • Loi, C. C., Eyres, G. T., & Birch, E. J. (2019). Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein stabilised oil-in-water emulsion. Food Research International, 120, 83-91. https://doi.org/10.1016/j.foodres.2019.02.026
  • Lücke, F., & Geidel, W. (1935). Determination of volatile basic nitrogen in fish as a measure of their freshness. Zeitschrift für Lebensmittel Untersuchung und Forschung, 70, 441-458.
  • Luo, H., Wang, W., Chen, W., Tang, H., Jiang, L., & Yu, Z. (2018). Effect of incorporation of natural chemicals in water ice-glazing on freshness and shelf-life of Pacific saury (Cololabis saira) during -18±1 degrees C frozen storage Journal of the Science of Food and Agriculture, 98(9), 3309-3314. https://doi.org/10.1002/jsfa.8834
  • Marchioni, C., Riccardi, E., Spinelli, S., Dell’Unto, F., Grimaldi, P., Bedini, A., Giliberti, C., Giuliani, L., Palomba, R., & Congiu Castellano, A. (2009). Structural changes induced in protein by therapeutic ultrasounds. Ultrasonics, 49(6-7), 569-576. https://doi.org/10.1016/j.ultras.2009.02.003
  • Morachis-Valdez, A. G., Gómez-Oliván, L. M., García-Argueta, I., Hernández-Navarro, M. D., Díaz-Bandera, D., & Dublán-García, O. (2017). Effect of chitosan edible coating on the biochemical and physical characteristics of carp fillet (Cyprinus carpio) stored at −18°C, International Journal of Food Science, 2017, 2812483, https://doi.org/10.1155/2017/2812483
  • Nikoo, M., Benjakul, S., Ehsani, A., Li, J., Wu, F., Yang, N., Xu, B., Jin, Z., & Xu, X. (2014). Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin. Journal of Functional Foods, 7, 609–620. https://doi.org/10.1016/j.jff.2013.12.024
  • Parvathy, U., Nizam, K. M., Zynudheen, A. A., Ninan, G., Panda, S. K., & Ravishankar, C. N. (2018). Characterization of fish protein hydrolysate from red meat of Euthynnus affinis and its application as an antioxidant in iced sardine. Journal of Scientific & Industrial Research, 77(2), 111-119.
  • Aref, S., Morsy, N., Habiba, R. A., & Zayat, F. M. (2018). Effect of transglutaminase enzyme, chitosan and rosemary extract on some quality characteristics of ready to eat fish fingers made from catfish (Clarias gariepinus) during frozen storage. EC Nutrition, 13.11(2018), 716-731.
  • Rodriguez-Turienzo, L., Cobos, A., & Diaz, O. (2012). Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar), Innovative Food Science and Emerging Technologies, 14, 92-98. https://doi.org/10.1016/j.ifset.2011.12.003
  • Shen, X., Li, T., Li, X., Wang, F., Liu, Y., & Wu, J. (2022). Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures. LWT, 153, 112563. https://doi.org/10.1016/j.lwt.2021.112563
  • Sokal, R. R., & Rohlf, F. J. (1987). Introduction to biostatistics. 2nd ed. Freeman Publication.
  • Sriket, P., & Laongnual, T. (2018). Quality changes and discoloration of basa (Pangasius bocourti) fillet during frozen storage. Journal of Chemistry, 2018, 5159080. https://doi.org/10.1155/2018/5159080
  • Tarladgis, B. G., Watts, B. M., Younathan, M. S., & Dugan, L. J. A. (1960). Distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37(1), 44-48. https://doi.org/10.1007/BF02630824
  • URL-1. (2011) Türk Gıda Kodeksi. Retrieved on September 10, 2016, from www.tarimorman.gov.tr/Mevzuat/Turk-Gida-Kodeksi
  • Vale, D. A. D., Vieira, C. B., Oliveria, J. M. D., Vidal, M. F., Alcântara, L. O. D., Silva, A. I. M. D., Silva, J. M. D. L., Andrade, F. K., Sousa, J. R., Filho, Md. S. M. S., Silva, A. L. C. D., & Souza, B. W. S. D. (2020). Determining the wetting capacity of the chitosan coatings from Ucides cordatus and evaluating the shelf-life quality of Scomberomorus brasiliensis fillets. Food Control, 116, 107329. https://doi.org/10.1016/j.foodcont.2020.107329
  • Varlık, C., Uğur, M., Gökoğlu, N, & Gün, H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No:17.
  • Wang, X., Xie, X., Zhang, T., Zheng, Y., & Guo, Q. (2022). Effect of edible coating on the whole large yellow croaker (Pseudosciaena crocea) after a 3-day storage at −18°C: With emphasis on the correlation between water status and classical quality indices, LWT, 163, 113514. https://doi.org/10.1016/j.lwt.2022.113514
There are 36 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article
Authors

Gülsüm Balçık Mısır 0000-0001-8675-8768

Serkan Koral 0000-0001-7424-2481

Early Pub Date June 20, 2023
Publication Date June 30, 2023
Submission Date April 7, 2023
Acceptance Date June 7, 2023
Published in Issue Year 2023 Volume: 12 Issue: 2

Cite

APA Balçık Mısır, G., & Koral, S. (2023). Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda sarda Bloch, 1793) Fillets at Storage at -18±1°C. Marine Science and Technology Bulletin, 12(2), 182-190. https://doi.org/10.33714/masteb.1279038
AMA Balçık Mısır G, Koral S. Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda sarda Bloch, 1793) Fillets at Storage at -18±1°C. Mar. Sci. Tech. Bull. June 2023;12(2):182-190. doi:10.33714/masteb.1279038
Chicago Balçık Mısır, Gülsüm, and Serkan Koral. “Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus Mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda Sarda Bloch, 1793) Fillets at Storage at -18±1°C”. Marine Science and Technology Bulletin 12, no. 2 (June 2023): 182-90. https://doi.org/10.33714/masteb.1279038.
EndNote Balçık Mısır G, Koral S (June 1, 2023) Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda sarda Bloch, 1793) Fillets at Storage at -18±1°C. Marine Science and Technology Bulletin 12 2 182–190.
IEEE G. Balçık Mısır and S. Koral, “Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda sarda Bloch, 1793) Fillets at Storage at -18±1°C”, Mar. Sci. Tech. Bull., vol. 12, no. 2, pp. 182–190, 2023, doi: 10.33714/masteb.1279038.
ISNAD Balçık Mısır, Gülsüm - Koral, Serkan. “Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus Mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda Sarda Bloch, 1793) Fillets at Storage at -18±1°C”. Marine Science and Technology Bulletin 12/2 (June 2023), 182-190. https://doi.org/10.33714/masteb.1279038.
JAMA Balçık Mısır G, Koral S. Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda sarda Bloch, 1793) Fillets at Storage at -18±1°C. Mar. Sci. Tech. Bull. 2023;12:182–190.
MLA Balçık Mısır, Gülsüm and Serkan Koral. “Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus Mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda Sarda Bloch, 1793) Fillets at Storage at -18±1°C”. Marine Science and Technology Bulletin, vol. 12, no. 2, 2023, pp. 182-90, doi:10.33714/masteb.1279038.
Vancouver Balçık Mısır G, Koral S. Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda sarda Bloch, 1793) Fillets at Storage at -18±1°C. Mar. Sci. Tech. Bull. 2023;12(2):182-90.
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