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Farklı çözündürme yöntemlerinin kültür levreği (Dicentrarchus labrax Linnaeus, 1758)’nin yağ asidi kompozisyonu üzerine etkisi

Yıl 2022, Cilt: 39 Sayı: 3, 206 - 214, 15.09.2022

Cansu Metin , Yunus Alparslan , Zerrin Ekşi , Taçnur Baygar

https://doi.org/10.12714/egejfas.39.3.05
Cited By: 2

Öz


Bu çalışmada, dondurma ve farklı ortam şartlarında çözündürme işlemi uygulanan kültür levrek balığının (Dicentrarchus labrax Linnaeus, 1758) yağ asidi kompozisyonunda meydana gelen değişimlerin tespiti amaçlanmıştır. Levrek balığı filetoları, buzdolabı (+4°C), su (+15°C), mikrodalga (buz çözme modu) ve ortam şartları (22±2°C)’nda olmak üzere dört farklı ortamda çözündürülmüştür. Balıkların bir kısmı bir (7. ve 30. günde), diğer kısmı ise iki kez (30. günde) çözündürülmüştür. Çözündürülen levrek balığı filetolarında ham yağ ve yağ asitleri kompozisyonu analizleri gerçekleştirilmiştir. Tüm grupların yağ asidi kompozisyonu gaz kromatografi cihazı kullanılarak belirlenmiştir. Elde edilen bulgular farklı ortamlarda birden fazla çözündürmenin yağ asitleri kompozisyonu üzerinde olumsuz etkilere sebep olduğunu ortaya koymuştur. Uygulanan çözündürme tekniklerinden en uygun çözündürme ortamının özellikle 30. gün ilk çözündürme günü ele alındığında yağ değerleri (%9,19±0,18) ve doymamış yağ asitleri sonuçlarında (C18:2 %25,92±0,13, C20:5 %5,56±0,02, C22:6n-3 %8,90±0,09, ∑PUFA %44,70±0,04) en az kayıp görülmesinden dolayı buzdolabında çözündürme yöntemi olduğu sonucuna varılmıştır. Suda ve ortam koşullarında çözündürülen örnekler yağ ve yağ asitleri sonuçları bakımından buzdolabında çözündürme yöntemini takip etmektedir. Yağ ve yağ asidi miktarında en fazla kayıp mikrodalga çözündürme yönteminde gözlenmiştir. Buzdolabında çözündürülen örnekler her ne kadar yağ miktarı ve yağ asitleri kompozisyonu açısından diğer gruplara göre daha iyi olsalar bile tüketicilere dondurulmuş gıdaların sadece bir kere çözündürülerek hemen tüketilmeleri gerektiği ve ihtiyaçları oranında balıkları dondurup, yiyebilecekleri kadar miktarları çözündürmeleri önerilmektedir.


Anahtar Kelimeler

Levrek Dicentrarchus labrax dondurma çözündürme yağ asidi kompozisyonu

Proje Numarası

19/081/03/2/6

Kaynakça

  • Abraha, B., Admassu, H., Mahmud, A., Tsighe, N., Shui, X.W., & Fang, Y. (2018). Effect of processing methods on nutritional and physico-chemical composition of fish: a review. MOJ Food Processing & Technology, 6(4), 376-382. DOI:10.15406/mojfpt.2018.06.00191
  • Ackman, R.G. (1989). Nutritional composition of fats in seafoods. Progress in Food and Nutrition Science, 13, 161-241.
  • Anonymous (2014). EU is at the forefront of Fisheries Exports (in Turkish). Available at: http://www.hurriyet.com.tr/ekonomi/27725407.asp (20.01.2015).
  • Anonymous (2019). Turkish Academy of Sciences, II. Food and Healthy Nutrition Symposium Report, Fisheries and Health (in Turkish). ISBN: 978-605-2249-39-0.
  • Baygar, T., Özden, Ö. &Üçok, D. (2004). The effect of the freezing-thawing process on fish quality (only abstract in English). Turkish Journal of Veterinary and Animal Sciences, 28, 173-178.
  • Baysal, A. (2002). Nutrition (in Turkish). Ankara: Hatipoğlu Publishing House.
  • Benjakul, S., & Bauer, F. (2001). Biochemical and physicochemical changes in catfish (Silurus glanis) muscle as influenced by different freeze–thaw cycles. Food Chemistry, 72, 207-217. DOI:10.1016/S0308-8146(00)00222-3
  • Binici, A., & Kurtkaya, G. (2014). The effects of cold storage methods on quality of fishery products (only abstract in English). Bilim ve Gençlik Dergisi, 2(2), 23-40.
  • Bligh, E.G., & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917. DOI: 10.1139/o59-099
  • Boonsumrej, S., Chaiwanichsiri, S., Tantratian, S., Suzuki, T., & Takai, R. (2007). Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. Journal of Food Engineering, 80, 292-299. DOI:10.1016/j.jfoodeng.2006.04.059
  • Bozkır, H., Baysal, T. &Ergün, A.R. (2014). Novel thawing techniques applied in food industry (only abstract in English). Academic Food Journal, 12(3), 38-44.
  • Chen, J., Jayachandran, M., Bai, W., &Xu, B. (2022). A critical review on the health benefits of fish consumption and its bioactive constituents. Food Chemistry, 369(130874), 1-9. DOI: 10.1016/j.foodchem.2021.130874
  • Çilingir Yeltekin, A. (2012). The investigation of the seasonal changes in the some antioxidant and fatty acid levels of rainbow trouts (Oncorhynchus mykiss) breeded in Çatak district of Van country (only abstract in English). Van Yüzüncü Yıl University, Faculty of Science, Department of Chemistry, PhD Thesis, Van, Turkey.
  • Durmuş, M., & Özoğul, Y. (2018). The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2°C. Ege Journal of Fisheries and Aquatic Science, 35(3), 227-235. DOI:10.12714/egejfas.2018.35.3.01
  • Ersoy, B., Aksan, E., &Özeren, A. (2008). The effect of thawing methods on the quality of eels (Anguilla anguilla). Food Chemistry, 111, 377–380. DOI:10.1016/j.foodchem.2008.03.081
  • Genç, İ.Y., Esteves, E., Anibal, J., & Diler, A. (2015). Effects of different thawing methods on the quality of meagre fillets. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 62, 153-159. DOI:10.1501/Vetfak_0000002673
  • Gülyavuz, H., & Ünlüsayın, M. (1999). Seafood Processing Technology (in Turkish). Ankara: Süleyman Demirel University, Eğirdir Fisheries Faculty, Şahin Printing house, 366p, ISBN:975-96897-0-7, Ankara, Turkey.
  • Han, A.T., & Gökoğlu, N. (2022). Effects of different freezing and thawing methods on the quality of giant red shrimp (Aristaeomorpha foliacea). Acta Aquatica: Aquatic Sciences Journal, 9(1), 46-53. DOI:10.29103/aa.v9i1.6977
  • Ichihara, K., Shibahara, A., Yamamoto, K., & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31, 535-539. DOI:10.1007/BF02522648
  • ISO. (1990). Animal and Vegetable Fats and Oils-Analysis by Gas Chromatography of Methyl Esters of Fatty Acids. EN ISO 5508.
  • Javadian, S.R., Rezaei, M., Soltani, M., Kazemian, M., & Pourgholam, R. (2013). Effects of thawing methods on chemical, biochemical, and microbial quality of frozen whole rainbow trout (Oncorhynchus mykiss). Journal of Aquatic Food Product Technology, 22(2), 168-177. DOI:10.1080/10498850.2011.636865
  • Karami, B., Hajiha, E., & Kazemian, M. (2022). Comparison of different thawing methods quality of mullet fillets (Liza aurata). Journal of Food Research, 32(2):31-42. DOI:10.22034/FR.2022.40761.1751
  • Kocatepe, D., & Turan, H. (2012). Proximate and fatty acid composition of some commercially important fish species from the Sinop Region of the Black Sea. Lipids, 47(6), 635-641. DOI:10.1007/s11745-012-3658-1
  • Konak, Ü.İ., Certel, M., & Helhel, S. (2009). Applications of microwaves in the food industry (only abstract in English). Electronic Journal of Food Technologies, 4(3), 20-31.
  • Koubaa, A., Mihoubi, N.B., Abdelmouleh, A., & Bouain, A. (2012). Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle. Food Science and Biotechnology, 21, 1243–1250. DOI:10.1007/s10068-012-0163-5
  • Metli, M. (2006). Determination of quality properties some fish species sold in the markets and bazaars of Bursa (only abstract in English). Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Uludağ University, PhD Thesis, Bursa, Turkey.
  • Mol, S., Özden, Ö., Erkan, N., & Baygar, T. (2004). Determination of the quality parameters of imported mackerel under different thawing conditions (only abstract in English). Turkish Journal of Veterinary and Animal Sciences, 28, 1071-1077.
  • Murray, J., & Burt, J.R. (2011). The Composition of Fish. Ministry of Technology, Torry Research Station, Torry advisory note, No.38.
  • Nazemroaya, S., Sahari, M.A., & Rezaei, M. (2009). Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri. Journal of Applied Ichthyology, 25(1), 91-95. DOI:10.1111/j.1439-0426.2008.01176.x
  • Orban, E., Nevigato, T., Di Lena, G., Casini, I., & Marzetti, A. (2003). Differentiation in the lipid quality of wild and farmed seabass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata). Journal of Food Science, 68, 1-5. DOI:10.1111/j.1365-2621.2003.tb14127.x
  • Periago, M.J., Ayala, M.D., Lopez-Albors, O., Abdel, I., Martinez, C., Garcia-Alcazar, A., Ros, G., & Gil, F. (2005). Muscle cellularity and flesh quality of wild and farmed sea bass. Aquaculture, 249, 175-188. DOI:10.1016/j.aquaculture.2005.02.047
  • Pourshamsian, K., Ghomi, M.R., & Nikoo, M. (2012). Fatty acid and proximate composition of farmed great sturgeon (Huso huso) affected by thawing methods, frying oils and chill storage. Advanced Studies in Biology, 4, 67-76.
  • Samantaray, S., Mehta, N.K., Rout, B., Majumdar, R.K., Sharma, S., Nayak, A., & Pal, P. (2021). Effect of repeated freezing-thawing on protein fractions, textural, and functional properties of few species of freshwater fishes (Indian Major Carps). Journal of Aquatic Food Product Technology, 30(1), 31-48. DOI:10.1080/10498850.2020.1854912
  • Tokur, B., & Kandemir, S. (2008). The effects of different thawing methods on protein quality of frozen fish (only abstract in English). Journal of FisheriesSciences.com, 2(1), 100-106. DOI:10.3153/jfscom.2008010
  • Turan, H., Kaya., Y., Erdem., M.E., Sönmez, G., Kodalak, N., &Erkoyuncu, İ. (2006) The effects of different thawing conditions on the quality of frozen trout (only abstract in English). İstanbul University Journal of Fisheries and Aquatic Sciences, 20, 21-32.
  • Wang, H., Shi, W., &Wang, X. (2022). Effects of different thawing methods on microstructure and the biochemical properties of tilapia (Oreochromis niloticus) fillets during frozen storage. International Journal of Food Science & Technology, 57, 224–234. DOI:10.1111/ijfs.15226
  • Wu, X., Zhang, Z., He, Z., Wang, Z., Qin, F., Zeng, M., & Chen, J. (2021). Effect of freeze-thaw cycles on the oxidation of protein and fat and its relationship with the formation of heterocyclic aromatic amines and advanced glycation end products in raw meat, molecules. Molecules, 26, 1264. DOI:10.3390/molecules26051264
  • Yalçın, N.F., & Yalçın, S. (2016). Effects of different processes fatty acid composition of on rainbow trout (Oncorhyncus mykiss) (only abstract in English). Yunus Araştırma Bülteni, (2), 71-79. DOI:10.17693/yunus.33000

Effects of different thawing methods on fatty acid composition of cultured sea bass (Dicentrarchus labrax Linnaeus, 1758)

Yıl 2022, Cilt: 39 Sayı: 3, 206 - 214, 15.09.2022

Cansu Metin , Yunus Alparslan , Zerrin Ekşi , Taçnur Baygar

https://doi.org/10.12714/egejfas.39.3.05
Cited By: 2

Öz


This study aimed to determine the potential changes in the fatty acid composition of frozen cultured sea bass (Dicentrarchus labrax) thawed at different environmental conditions. Sea bass fillets were thawed using four different methodologies: refrigerator (+4°C), water (+15°C), microwave (defrost mode) and ambient conditions (22±2°C). Some part of the fish was thawed once (on the 7th and 30th days), and the other part was thawed twice (on the 30th day). Thus, crude lipid analysis and fatty acid composition by gas chromatography were carried out in the thawed sea bass fillets. The results showed negative effects on the fatty acid composition caused by the different thawing methods. The most suitable thawing method was determined as refrigerator thawing, especially on the 30th day 1st thawing according to least loss of the lipid values (9.19±0.18%) and unsaturated fatty acids (C18:2 25.92±0.13%, C20:5 5.56±0.02%, C22:6n-3 8.90±0.09%, ∑PUFA 44.70±0.04%). Samples thawed in water and ambient conditions follow the refrigerator thawing method in terms of lipid and fatty acids. The highest lipid and fatty acid loss was observed in microwave thawing. Although the samples thawed in the refrigerator were better than the other groups in terms of lipid content and fatty acid composition, it is recommended to the consumers that frozen foods should be thawed only once and consumed immediately, and that fish should be frozen according to their needs and thaw as much as they can consume.

Anahtar Kelimeler

Sea bass Dicentrarchus labrax freezing thawing fatty acid composition

Destekleyen Kurum

Scientific Research Projects Coordination Unit of Muğla Sıtkı Koçman University

Proje Numarası

19/081/03/2/6

Kaynakça

  • Abraha, B., Admassu, H., Mahmud, A., Tsighe, N., Shui, X.W., & Fang, Y. (2018). Effect of processing methods on nutritional and physico-chemical composition of fish: a review. MOJ Food Processing & Technology, 6(4), 376-382. DOI:10.15406/mojfpt.2018.06.00191
  • Ackman, R.G. (1989). Nutritional composition of fats in seafoods. Progress in Food and Nutrition Science, 13, 161-241.
  • Anonymous (2014). EU is at the forefront of Fisheries Exports (in Turkish). Available at: http://www.hurriyet.com.tr/ekonomi/27725407.asp (20.01.2015).
  • Anonymous (2019). Turkish Academy of Sciences, II. Food and Healthy Nutrition Symposium Report, Fisheries and Health (in Turkish). ISBN: 978-605-2249-39-0.
  • Baygar, T., Özden, Ö. &Üçok, D. (2004). The effect of the freezing-thawing process on fish quality (only abstract in English). Turkish Journal of Veterinary and Animal Sciences, 28, 173-178.
  • Baysal, A. (2002). Nutrition (in Turkish). Ankara: Hatipoğlu Publishing House.
  • Benjakul, S., & Bauer, F. (2001). Biochemical and physicochemical changes in catfish (Silurus glanis) muscle as influenced by different freeze–thaw cycles. Food Chemistry, 72, 207-217. DOI:10.1016/S0308-8146(00)00222-3
  • Binici, A., & Kurtkaya, G. (2014). The effects of cold storage methods on quality of fishery products (only abstract in English). Bilim ve Gençlik Dergisi, 2(2), 23-40.
  • Bligh, E.G., & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917. DOI: 10.1139/o59-099
  • Boonsumrej, S., Chaiwanichsiri, S., Tantratian, S., Suzuki, T., & Takai, R. (2007). Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. Journal of Food Engineering, 80, 292-299. DOI:10.1016/j.jfoodeng.2006.04.059
  • Bozkır, H., Baysal, T. &Ergün, A.R. (2014). Novel thawing techniques applied in food industry (only abstract in English). Academic Food Journal, 12(3), 38-44.
  • Chen, J., Jayachandran, M., Bai, W., &Xu, B. (2022). A critical review on the health benefits of fish consumption and its bioactive constituents. Food Chemistry, 369(130874), 1-9. DOI: 10.1016/j.foodchem.2021.130874
  • Çilingir Yeltekin, A. (2012). The investigation of the seasonal changes in the some antioxidant and fatty acid levels of rainbow trouts (Oncorhynchus mykiss) breeded in Çatak district of Van country (only abstract in English). Van Yüzüncü Yıl University, Faculty of Science, Department of Chemistry, PhD Thesis, Van, Turkey.
  • Durmuş, M., & Özoğul, Y. (2018). The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2°C. Ege Journal of Fisheries and Aquatic Science, 35(3), 227-235. DOI:10.12714/egejfas.2018.35.3.01
  • Ersoy, B., Aksan, E., &Özeren, A. (2008). The effect of thawing methods on the quality of eels (Anguilla anguilla). Food Chemistry, 111, 377–380. DOI:10.1016/j.foodchem.2008.03.081
  • Genç, İ.Y., Esteves, E., Anibal, J., & Diler, A. (2015). Effects of different thawing methods on the quality of meagre fillets. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 62, 153-159. DOI:10.1501/Vetfak_0000002673
  • Gülyavuz, H., & Ünlüsayın, M. (1999). Seafood Processing Technology (in Turkish). Ankara: Süleyman Demirel University, Eğirdir Fisheries Faculty, Şahin Printing house, 366p, ISBN:975-96897-0-7, Ankara, Turkey.
  • Han, A.T., & Gökoğlu, N. (2022). Effects of different freezing and thawing methods on the quality of giant red shrimp (Aristaeomorpha foliacea). Acta Aquatica: Aquatic Sciences Journal, 9(1), 46-53. DOI:10.29103/aa.v9i1.6977
  • Ichihara, K., Shibahara, A., Yamamoto, K., & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31, 535-539. DOI:10.1007/BF02522648
  • ISO. (1990). Animal and Vegetable Fats and Oils-Analysis by Gas Chromatography of Methyl Esters of Fatty Acids. EN ISO 5508.
  • Javadian, S.R., Rezaei, M., Soltani, M., Kazemian, M., & Pourgholam, R. (2013). Effects of thawing methods on chemical, biochemical, and microbial quality of frozen whole rainbow trout (Oncorhynchus mykiss). Journal of Aquatic Food Product Technology, 22(2), 168-177. DOI:10.1080/10498850.2011.636865
  • Karami, B., Hajiha, E., & Kazemian, M. (2022). Comparison of different thawing methods quality of mullet fillets (Liza aurata). Journal of Food Research, 32(2):31-42. DOI:10.22034/FR.2022.40761.1751
  • Kocatepe, D., & Turan, H. (2012). Proximate and fatty acid composition of some commercially important fish species from the Sinop Region of the Black Sea. Lipids, 47(6), 635-641. DOI:10.1007/s11745-012-3658-1
  • Konak, Ü.İ., Certel, M., & Helhel, S. (2009). Applications of microwaves in the food industry (only abstract in English). Electronic Journal of Food Technologies, 4(3), 20-31.
  • Koubaa, A., Mihoubi, N.B., Abdelmouleh, A., & Bouain, A. (2012). Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle. Food Science and Biotechnology, 21, 1243–1250. DOI:10.1007/s10068-012-0163-5
  • Metli, M. (2006). Determination of quality properties some fish species sold in the markets and bazaars of Bursa (only abstract in English). Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Uludağ University, PhD Thesis, Bursa, Turkey.
  • Mol, S., Özden, Ö., Erkan, N., & Baygar, T. (2004). Determination of the quality parameters of imported mackerel under different thawing conditions (only abstract in English). Turkish Journal of Veterinary and Animal Sciences, 28, 1071-1077.
  • Murray, J., & Burt, J.R. (2011). The Composition of Fish. Ministry of Technology, Torry Research Station, Torry advisory note, No.38.
  • Nazemroaya, S., Sahari, M.A., & Rezaei, M. (2009). Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri. Journal of Applied Ichthyology, 25(1), 91-95. DOI:10.1111/j.1439-0426.2008.01176.x
  • Orban, E., Nevigato, T., Di Lena, G., Casini, I., & Marzetti, A. (2003). Differentiation in the lipid quality of wild and farmed seabass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata). Journal of Food Science, 68, 1-5. DOI:10.1111/j.1365-2621.2003.tb14127.x
  • Periago, M.J., Ayala, M.D., Lopez-Albors, O., Abdel, I., Martinez, C., Garcia-Alcazar, A., Ros, G., & Gil, F. (2005). Muscle cellularity and flesh quality of wild and farmed sea bass. Aquaculture, 249, 175-188. DOI:10.1016/j.aquaculture.2005.02.047
  • Pourshamsian, K., Ghomi, M.R., & Nikoo, M. (2012). Fatty acid and proximate composition of farmed great sturgeon (Huso huso) affected by thawing methods, frying oils and chill storage. Advanced Studies in Biology, 4, 67-76.
  • Samantaray, S., Mehta, N.K., Rout, B., Majumdar, R.K., Sharma, S., Nayak, A., & Pal, P. (2021). Effect of repeated freezing-thawing on protein fractions, textural, and functional properties of few species of freshwater fishes (Indian Major Carps). Journal of Aquatic Food Product Technology, 30(1), 31-48. DOI:10.1080/10498850.2020.1854912
  • Tokur, B., & Kandemir, S. (2008). The effects of different thawing methods on protein quality of frozen fish (only abstract in English). Journal of FisheriesSciences.com, 2(1), 100-106. DOI:10.3153/jfscom.2008010
  • Turan, H., Kaya., Y., Erdem., M.E., Sönmez, G., Kodalak, N., &Erkoyuncu, İ. (2006) The effects of different thawing conditions on the quality of frozen trout (only abstract in English). İstanbul University Journal of Fisheries and Aquatic Sciences, 20, 21-32.
  • Wang, H., Shi, W., &Wang, X. (2022). Effects of different thawing methods on microstructure and the biochemical properties of tilapia (Oreochromis niloticus) fillets during frozen storage. International Journal of Food Science & Technology, 57, 224–234. DOI:10.1111/ijfs.15226
  • Wu, X., Zhang, Z., He, Z., Wang, Z., Qin, F., Zeng, M., & Chen, J. (2021). Effect of freeze-thaw cycles on the oxidation of protein and fat and its relationship with the formation of heterocyclic aromatic amines and advanced glycation end products in raw meat, molecules. Molecules, 26, 1264. DOI:10.3390/molecules26051264
  • Yalçın, N.F., & Yalçın, S. (2016). Effects of different processes fatty acid composition of on rainbow trout (Oncorhyncus mykiss) (only abstract in English). Yunus Araştırma Bülteni, (2), 71-79. DOI:10.17693/yunus.33000
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Cansu Metin 0000-0002-2290-1489

Yunus Alparslan 0000-0002-8833-996X

Zerrin Ekşi 0000-0001-7268-6169

Taçnur Baygar 0000-0001-8070-0653

Proje Numarası 19/081/03/2/6
Yayımlanma Tarihi 15 Eylül 2022
Gönderilme Tarihi 27 Nisan 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 39 Sayı: 3

Kaynak Göster

APA Metin, C., Alparslan, Y., Ekşi, Z., Baygar, T. (2022). Effects of different thawing methods on fatty acid composition of cultured sea bass (Dicentrarchus labrax Linnaeus, 1758). Ege Journal of Fisheries and Aquatic Sciences, 39(3), 206-214. https://doi.org/10.12714/egejfas.39.3.05

Cited By

Nutrient Content and Fatty Acid Composition of Twaite Shad Fish Silage
Journal of Anatolian Environmental and Animal Sciences
https://doi.org/10.35229/jaes.1666709
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects
Food Engineering Reviews
https://doi.org/10.1007/s12393-025-09423-8