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Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta (4±2oC) Depolanan Levrek (Dicentrarchus labrax) Filetolarının Yağ Asitleri Üzerine Etkileri

Yıl 2020, Cilt: 16 Sayı: 1, 22 - 37, 01.03.2020
https://doi.org/10.22392/actaquatr.571394

Öz

Bu çalışmada, farklı konsantrasyonlarda (% 0.2, % 0.4 ve % 0.8) kullanılan nisinin soğukta depolanan levrek (Dicentrarchus labrax) filetolarının yağ asitleri üzerine etkileri araştırılmıştır. Yapılan yağ asidi analizleri sonucunda yüksek oranlarda tespit edilen doymuş yağ asitleri (SFA) miristik asit (C14:0), palmitik asit (C16:0), stearik asit (C18:0) olarak belirlenmişken, yüksek oranlarda belirlenen tekli doymamış yağ asitleri (MUFA) palmitoleik asit (C16:1), oleik asit (C18:1n9), vaksenik asit (C18:1n7), eikosenoik asit (C20:1n9) olarak belirlenmiştir. Yüksek oranlarda tespit edilen çoklu doymamış yağ asitleri (PUFA) ise linoleik asit (C18:2n6), linolenik asit (C18:3n3), eikosapentaenoik asit (EPA, C20:5n3) ve dokosahekzaenoik asit (DHA, C22:6n3) olmuştur. İncelenen levrek balığının doymamış yağ asidi içerikleri açısından zengin besinsel değerlere sahip olduğu tespit edilmiştir. Nisin muamele gruplarının depolama sonundaki PUFA, MUFA ve SFA içeriği kontrol grubundan daha yüksek olduğu belirlenmiş ve bu durumun nisinin antioksidan özelliğinden kaynaklandığı sonucuna varılmıştır. Yağ asitleri kompozisyon analizi sonuçlarına göre, nisin varlığının balıkta lipit kalitesini koruduğu gözlenmiştir.

Kaynakça

  • Abdollahzadeh, E., Rezaei, M., ve Hosseini, H., 2014. Antibacterial activity of plant essential oils and extracts: The role of Thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1):177e183.
  • Ackman, R.G. 1989. Nutritional composition of fats in seafoods. Progress in Food and Nutrition Science, 13: 161-241.
  • Alasalvar, C., Taylor, K. D. A., Zubcov, E., Shahidi, F., ve Alexis, M., 2002. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chemistry, 79(2):145-150.
  • Arts, M.T., Ackman, R.G. ve Holub, B.J. 2001. Essential fatty acids in aquatic ecosystem: A crucial link between diet and human health and evolution. Canadian Journal of Fisheries and Aquatic Sciences. 58, 122–137.
  • Ashie, I.N.A., Smith, J.P.. Simpson B.K ve Haard,N.F. 1996. Spoilage and shelf‐life extension of fresh fish and shellfish. Critical Reviews in Food Science & Nutrition, 36: 87-121.
  • Ayas, D., Ozogul, Y., ve Yazgan, H. 2013. The effects of season on fat and fatty acids contents of shrimp and prawn species. European Journal of Lipid Science and Technology, 115(3), 356-362.
  • Baki, B., Gönener, S., ve Kaya, D. (2015). Comparison of food, amino acid and fatty acid compositions of wild and cultivated sea bass (Dicentrarchus labrax L., 1758). Turkish Journal of Fisheries and Aquatic Sciences, 15(1), 175-179.
  • Balciunas, E.M., Martinez, F.A.C., Todorov, S.D., De Melo Franco, B.D.G., Converti, A., ve De Souza Oliveira, R.P. 2013. Novel biotechnological applications of bacteriocins: a review. Food Control 32:134–142.
  • Balıkçı, E., 2015. Kekik, Biberiye ve fesleğenden elde edilen ekstraktların, dondurulmuş ve soğukta vakum paketlenerek depolanmış uskumru (Scomber scombrus) köftelerinin kalite parametreleri üzerine etkileri. Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, Adana.
  • Behnama, S., Anvari, M., Rezaei, M., Soltanian, S., ve Safari, R. 2015. Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4oC. Journal of Food Science and Technology, 52(4), 2184-2192.
  • Behnama, S., Anvari, M., Rezaeia, M., ve Soltanian, S. 2016. Effect of nisin on shelf-life extension of filleted rainbow trout (Oncorhynchus mykiss). International Journal of Food and Allied Sciences, 2(1), 1-7.
  • Brown A. 2000. Understanding food. Fish and Shellfish. Wadsworth /Thomson Learning, USA, 299 pp.
  • Candela, C.G., López, L.B. ve Kohen, V.L. 2011. Importance of a balanced omega 6/omega 3 ratio for the maintenance of health. Nutritional recommendations. Nutricion Hospitalaria, 26(2): 323-329.
  • Cengiz, E.İ., Ünlü, E., Başhan, G.R., 2010. Fatty acid composition of total lipids in muscle tissues of nine freshwater fish from the River Tigris (Turkey). Turkish Journal of Biology, 34:433–438.
  • Ceylan, Z. (2014). Nisin ve işınlama uygulamalarının birlikte kullanılmasının soğukta depolanan balığın raf ömrüne etkisi. İstanbul Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı, Yükseklisans Tezi. 104.
  • Donelli, J. ve Robinson, D.S. 1995. Free radicals in foods. Free radical research, 22, 147–176.
  • Duncan, D. B. (1955). Multiple range and multiple F tests. Biometrics, 11(1), 1-42.
  • Durmuş, M. ve Özoğul, Y. 2018. The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C. Turkish Journal of Fisheries and Aquatic Science, 35 (3).
  • Durmuş, M., 2016. Bitkisel yağlar kullanılarak oluşturulan nanoemülsiyonların soğukta (2±2°c) ve vakum paketlenerek depolanan levrek (Dicentrarchus labrax) filetolarının duyusal, kimyasal ve mikrobiyolojik kalitesi üzerine etkileri. Çukurova Üniversitesi, Fen bilimleri Enstitüsü, Su Ürünleri Avlama Ve İşleme Teknolojisi Anabilim Dalı, Doktora Tezi, 203.
  • Durmuş, M., 2017. Nutritional Composition and Fatty Acids Content of Neogobius melanostomus caught in Central Black Sea. Aquaculture Studies, 17, http://doi.org/10.17693/yunusae.vi.363108.
  • EFSA, 2006. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission related to the use of nisin (E 234) as a food additive. Eur Food Saf Auth J 314:1–16.
  • Estevez, M., Ramírez, R., Ventanas, S., ve Cava, R., 2007. Sage and rosemary essential oils Versus BHT for the inhibition of lipid oxidative reactions in liver pâté. LWT-Food Science and Technology, 40(1):58-65.
  • EU, 2004. Regulation (EC) No. 1935/2004 European Parliament and the Council of 27 October 2004 on materials and articles intended to come into contact with food repealing.
  • FDA, 1988. Federal Register, Nisin preparation: affirmation of GRAS status as a direct human food ingredient. 21 CFR Part 184. Fed Reg 53:11247–11251.
  • Foegeding, E.A., Lanier, T.C., ve Hultin, H.O., 1996. Characteristics of edible muscle tissues. In Food Chemistry (O.R. Fennema, ed.) pp. 880–942, Marcel Dekker, Inc., New York, NY.
  • Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D., ve Li, J. 2014. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37(0):1e8.
  • Ghomi, M.R., Nikoo, M., Heshmatipour, Z., Jannati, A.A., Ovissipour, M., Benjakul, S., Hashemi, M., Faghani Langroudi, H., Hasandoost, M. ve Jadiddokhan, D., 2011. Effect of sodium acetate and nisin on microbiologicaland chemical changes of cultured grass carp (Ctenopharyngodon idella) during refrigerated storage. Journal of Food Safety, 31, 169–175.
  • Gordon, D. T., ve Ratliff, V. 1992. The implications of omega-3 fatty acits in human healty. Advances in Seafood Biochemistry Composition and Quality, Ed. By George L. Flick. 406 pp.
  • Gram, L., ve Huss, H. H. 1996. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121–137.
  • Granados, S., Quiles, J.L., Gil, A. ve Ramírez-Tortosa, M.C. 2006. Lípidos de la dieta y cáncer. Nutrición Hospitalaria, 21: 44-54.
  • HMSO, 1994. Nutritional aspects of cardiovascular disease: Report on health and social subjects. Committee of Medical Aspects of Food Policy, 46; Department of Health, London, UK.
  • Hoz, L., Darrigo, M., Cambero, I. ve Ordonez, J.A. 2004. Development of an n-3 fatty acid and a-tocopherol enriched dry fermented sausage. Meat Science. 67, 485–495.
  • Hozbor, M. C., Saiz, A. I., Yeannes, M. I., ve Fritz, R. 2006. Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata). LWT-Food Science and Technology, 39(2), 99-104.
  • Hunter, J.B. ve Roberts, B. 2000. Potential impact of the fat composition of farmed fish on human health. Nutrition Research, 20, 1047–1058.
  • Ichihara, K., Shibahara, A., Yamamoto, K. ve Nakayama, T. 1996. “An Improved Method for Rapid Analysis of the Fatty Acids of Glycerolipids. Lipids, 31:535–539. Kinsella, J.E. 1987. Seafoods and fish oils in human health and disease. Marcel Dekker, Inc. New York, 231-236.
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  • Lenas, D., Chatziantoniou, S., Nathanailides, C., ve Triantafillou, D. 2011. Comparison of wild and farmed sea bass (Dicentrarchus labrax, L) lipid quality. Procedia Food Science, 1, 1139-1145.
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The Effects of Nisin Used at Different Concentrations on Fatty Acids of Sea Bass (Dicentrarchus labrax) Fillets Under Chilled (4±2oC) Conditions

Yıl 2020, Cilt: 16 Sayı: 1, 22 - 37, 01.03.2020
https://doi.org/10.22392/actaquatr.571394

Öz

In this study the effects of nisin used at different concentrations (0.2%, 0.4% and 0.8% w/v) on the fatty acids profile of sea bass (Dicentrarchus labrax) fillets were investigated under chilled storage. As a result of the fatty acid analysis, high concentration saturated fatty acids (SFA) were determined as myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0) and high concentrations of monounsaturated fatty acids (MUFA) were determined as palmitoleic acid (C16:1), oleic acid (C18:1n9), waxenic acid (C18:1n7), eicosenoic acid (C20:1n9). Polyunsaturated fatty acids (PUFA) which were determined at high concentration were linoleic acid (C18:2n6), linolenic acid (C18:3n3), eicosapentaenoic acid (EPA, C20:5n3) and docosahexaenoic acid (DHA, C22:6n3). It was determined that sea bass fillets had nutritional values rich in unsaturated fatty acid contents. The PUFA, MUFA and SFA content of the nisin treatment groups were found to be higher than the control group at the end of the storage and it was concluded that this was due to the antioxidant properties of the nisin. Fatty acids composition analysis indicated that presence of the nisin preserved nutritional quality of fish lipid.

Kaynakça

  • Abdollahzadeh, E., Rezaei, M., ve Hosseini, H., 2014. Antibacterial activity of plant essential oils and extracts: The role of Thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1):177e183.
  • Ackman, R.G. 1989. Nutritional composition of fats in seafoods. Progress in Food and Nutrition Science, 13: 161-241.
  • Alasalvar, C., Taylor, K. D. A., Zubcov, E., Shahidi, F., ve Alexis, M., 2002. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chemistry, 79(2):145-150.
  • Arts, M.T., Ackman, R.G. ve Holub, B.J. 2001. Essential fatty acids in aquatic ecosystem: A crucial link between diet and human health and evolution. Canadian Journal of Fisheries and Aquatic Sciences. 58, 122–137.
  • Ashie, I.N.A., Smith, J.P.. Simpson B.K ve Haard,N.F. 1996. Spoilage and shelf‐life extension of fresh fish and shellfish. Critical Reviews in Food Science & Nutrition, 36: 87-121.
  • Ayas, D., Ozogul, Y., ve Yazgan, H. 2013. The effects of season on fat and fatty acids contents of shrimp and prawn species. European Journal of Lipid Science and Technology, 115(3), 356-362.
  • Baki, B., Gönener, S., ve Kaya, D. (2015). Comparison of food, amino acid and fatty acid compositions of wild and cultivated sea bass (Dicentrarchus labrax L., 1758). Turkish Journal of Fisheries and Aquatic Sciences, 15(1), 175-179.
  • Balciunas, E.M., Martinez, F.A.C., Todorov, S.D., De Melo Franco, B.D.G., Converti, A., ve De Souza Oliveira, R.P. 2013. Novel biotechnological applications of bacteriocins: a review. Food Control 32:134–142.
  • Balıkçı, E., 2015. Kekik, Biberiye ve fesleğenden elde edilen ekstraktların, dondurulmuş ve soğukta vakum paketlenerek depolanmış uskumru (Scomber scombrus) köftelerinin kalite parametreleri üzerine etkileri. Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, Adana.
  • Behnama, S., Anvari, M., Rezaei, M., Soltanian, S., ve Safari, R. 2015. Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4oC. Journal of Food Science and Technology, 52(4), 2184-2192.
  • Behnama, S., Anvari, M., Rezaeia, M., ve Soltanian, S. 2016. Effect of nisin on shelf-life extension of filleted rainbow trout (Oncorhynchus mykiss). International Journal of Food and Allied Sciences, 2(1), 1-7.
  • Brown A. 2000. Understanding food. Fish and Shellfish. Wadsworth /Thomson Learning, USA, 299 pp.
  • Candela, C.G., López, L.B. ve Kohen, V.L. 2011. Importance of a balanced omega 6/omega 3 ratio for the maintenance of health. Nutritional recommendations. Nutricion Hospitalaria, 26(2): 323-329.
  • Cengiz, E.İ., Ünlü, E., Başhan, G.R., 2010. Fatty acid composition of total lipids in muscle tissues of nine freshwater fish from the River Tigris (Turkey). Turkish Journal of Biology, 34:433–438.
  • Ceylan, Z. (2014). Nisin ve işınlama uygulamalarının birlikte kullanılmasının soğukta depolanan balığın raf ömrüne etkisi. İstanbul Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı, Yükseklisans Tezi. 104.
  • Donelli, J. ve Robinson, D.S. 1995. Free radicals in foods. Free radical research, 22, 147–176.
  • Duncan, D. B. (1955). Multiple range and multiple F tests. Biometrics, 11(1), 1-42.
  • Durmuş, M. ve Özoğul, Y. 2018. The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C. Turkish Journal of Fisheries and Aquatic Science, 35 (3).
  • Durmuş, M., 2016. Bitkisel yağlar kullanılarak oluşturulan nanoemülsiyonların soğukta (2±2°c) ve vakum paketlenerek depolanan levrek (Dicentrarchus labrax) filetolarının duyusal, kimyasal ve mikrobiyolojik kalitesi üzerine etkileri. Çukurova Üniversitesi, Fen bilimleri Enstitüsü, Su Ürünleri Avlama Ve İşleme Teknolojisi Anabilim Dalı, Doktora Tezi, 203.
  • Durmuş, M., 2017. Nutritional Composition and Fatty Acids Content of Neogobius melanostomus caught in Central Black Sea. Aquaculture Studies, 17, http://doi.org/10.17693/yunusae.vi.363108.
  • EFSA, 2006. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission related to the use of nisin (E 234) as a food additive. Eur Food Saf Auth J 314:1–16.
  • Estevez, M., Ramírez, R., Ventanas, S., ve Cava, R., 2007. Sage and rosemary essential oils Versus BHT for the inhibition of lipid oxidative reactions in liver pâté. LWT-Food Science and Technology, 40(1):58-65.
  • EU, 2004. Regulation (EC) No. 1935/2004 European Parliament and the Council of 27 October 2004 on materials and articles intended to come into contact with food repealing.
  • FDA, 1988. Federal Register, Nisin preparation: affirmation of GRAS status as a direct human food ingredient. 21 CFR Part 184. Fed Reg 53:11247–11251.
  • Foegeding, E.A., Lanier, T.C., ve Hultin, H.O., 1996. Characteristics of edible muscle tissues. In Food Chemistry (O.R. Fennema, ed.) pp. 880–942, Marcel Dekker, Inc., New York, NY.
  • Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D., ve Li, J. 2014. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37(0):1e8.
  • Ghomi, M.R., Nikoo, M., Heshmatipour, Z., Jannati, A.A., Ovissipour, M., Benjakul, S., Hashemi, M., Faghani Langroudi, H., Hasandoost, M. ve Jadiddokhan, D., 2011. Effect of sodium acetate and nisin on microbiologicaland chemical changes of cultured grass carp (Ctenopharyngodon idella) during refrigerated storage. Journal of Food Safety, 31, 169–175.
  • Gordon, D. T., ve Ratliff, V. 1992. The implications of omega-3 fatty acits in human healty. Advances in Seafood Biochemistry Composition and Quality, Ed. By George L. Flick. 406 pp.
  • Gram, L., ve Huss, H. H. 1996. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121–137.
  • Granados, S., Quiles, J.L., Gil, A. ve Ramírez-Tortosa, M.C. 2006. Lípidos de la dieta y cáncer. Nutrición Hospitalaria, 21: 44-54.
  • HMSO, 1994. Nutritional aspects of cardiovascular disease: Report on health and social subjects. Committee of Medical Aspects of Food Policy, 46; Department of Health, London, UK.
  • Hoz, L., Darrigo, M., Cambero, I. ve Ordonez, J.A. 2004. Development of an n-3 fatty acid and a-tocopherol enriched dry fermented sausage. Meat Science. 67, 485–495.
  • Hozbor, M. C., Saiz, A. I., Yeannes, M. I., ve Fritz, R. 2006. Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata). LWT-Food Science and Technology, 39(2), 99-104.
  • Hunter, J.B. ve Roberts, B. 2000. Potential impact of the fat composition of farmed fish on human health. Nutrition Research, 20, 1047–1058.
  • Ichihara, K., Shibahara, A., Yamamoto, K. ve Nakayama, T. 1996. “An Improved Method for Rapid Analysis of the Fatty Acids of Glycerolipids. Lipids, 31:535–539. Kinsella, J.E. 1987. Seafoods and fish oils in human health and disease. Marcel Dekker, Inc. New York, 231-236.
  • Kinsella, J.E., Lokesh, B., ve Stone, R.A. 1990. Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: Possible mechanisms. The American Journal of Clinical Nutrition, 52(1): 1-28.
  • Kocatepe, D., ve 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.
  • Leaf, A. ve Weber, P.C. 1988. Cardiovascular effects of n-3 fatty acids. New England Journal of Medicine, 318(9): 549-557.
  • Lenas, D., Chatziantoniou, S., Nathanailides, C., ve Triantafillou, D. 2011. Comparison of wild and farmed sea bass (Dicentrarchus labrax, L) lipid quality. Procedia Food Science, 1, 1139-1145.
  • Lin, M. Y., ve Yen, C. L. 1999. Antioxidative ability of lactic acid bacteria. Journal of Agricultural and Food Chemistry, 47(4), 1460-1466.
  • Manju, S., Leema, J., Srinivasa Gopal, T.K., Ravishankar, C.N. ve Jose, L. 2007. Effect of sodium acetate dip treatment and vacuum-packaging on chemical, microbiological, texture and sensory changes of Pearspot (Etroplus suratensis) during chill storage. Food Chemistry, 102(1), 27 – 32.
  • Mohan, C.O., Ravishankar, C.N., Gopal, T.S., Lalitha, K.V., ve Kumar, K.A. 2010. Effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality changes of seer fish (Scomberomorus commerson) steaks stored in ice. Food Microbiology, 27(4), 526-534.
  • Osibona AO, Kusemiju K, ve Akande GR, 2009. Fatty acid composition and amino acid profile of two freshwater species, African catfish (Clarias gariepinus) and tilapia (Tilapia zillii). African Journal of Food, Agriculture, Nutrition and Development, 9:608–621.
  • Özoğul, F., Polat, A., ve Özoğul, Y., 2004a. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry, 85: 49-57.
  • Özogul, Y., Özogul, F., Çiçek, E., Polat, A. ve Kuley, E. 2009. Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. International Journal of Food Sciences and Nutrition, 60(6): 464-475.
  • Özyurt, G. ve Polat, A., 2006. Amino Acid and Fatty Acid Composition of Wild Sea Bass (Dicentrarchus labrax): A Seasonal Differentiaton. European Food Research and Technology, 222: 316-320.
  • Özyurt, G., Polat, A., ve Özoğul, F. 2005. Nutritional value of sea bass (Dicentrarchus labrax) fillets during frozen (-18oC) storage. Turkish Journal of Veterinary and Animal Sciences, 29(3), 891-895.
  • Pacheco-Aguilar, R., Lugo-Sanchez, M.E. ve Robles-Burgueno, M.R. 2000. Post-mortem biochemical and functional characteristics of Monterey sardine muscle stored at 0C. J. Food Sci. 65, 40–47.
  • Periago, M. J., Ayala, M. D., López-Albors, O., Abdel, I., Martinez, C., García-Alcázar, A., Ros, G. ve Gil, F. 2005. Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L. Aquaculture, 249(1-4), 175-188.
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  • Sağlık, S., Alpaslan, M., Gezgin, T., Çetintürkc, K., Tekinay, A. ve Güven, K. C. 2003. Fatty acid composition of wild and cultivated gilthead seabream (Sparus aurata) and sea bass (Dicentrarchus labrax). European Journal of Lipid Science and Technology, 105(2), 104-107.
  • Saito, H., Yamashiro, R., Alasalvar, C. ve Konno, T. 1999. Influence of Diet on Fatty Acids of Three Subtrobical Fish, Subfamily Caesioninae (Caesio diagramma and C. tile) and Family Siganidae (Siganus canaliculatus). Lipids, 34: 1073-1082.
  • Sallam, K.I., 2007a. Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids. Food Chemistry, 101, 592–600.
  • Sallam, K.I., 2007b. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate and sodium citrate in refrigerated sliced salmon. Food Control, 18, 566–575.
  • Sampaio GR, Bastos DHM, Soares RAM, Queiroz YS, Torres EAFS, 2006, Fatty acids and cholesterol oxidation in salted and dried shrimp. Food Chemistry, 95:344–351.
  • Simic, M.G. ve Taylor, K.A. 1987. Free radical mechanisms of oxidation radicals. In Warmed-Over Flavour of Meat (A.J. St. Angelo and M.E. Bailey, eds.) pp. 69–72, Academic Press, Orlando, FL.
  • 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.
  • Stahnke, L.H. 1995. Dried Sausages Fermented with Staphylococcus xylosus at Different Temperatures and with Different Ingredient Levels—Part II. Volatile components. Meat Science, 41(2):193-209.
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  • Türkkan, A.U., Cakli, S., ve Kilinc, B. 2010. Changes In Quality During Storage Of Vacuum‐Packed Sea Bass (Dicentrarchus labrax, Linnaeus, 1758) Cooked By Different Methods. Journal of Muscle Foods, 21(1), 1-14.
  • Yazgan, H. 2013. Effects of nanoemulsion based on sunflower oil on sensory, chemical and microbiological quality of sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) stored at chilled temperature (2±2oC) ", PhD Thesis, Department of Fisheries and Processing Technology, Institute of Natural and Applied Science, Cukurova University, 100.
  • Yıldız, M., Şener, E., ve Timur, M. 2008. 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 & Technology, 43(5), 853-858.
Toplam 64 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Yılmaz Uçar 0000-0002-6770-6652

Fatih Özoğul Bu kişi benim 0000-0002-0655-0105

Yayımlanma Tarihi 1 Mart 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 16 Sayı: 1

Kaynak Göster

APA Uçar, Y., & Özoğul, F. (2020). Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta (4±2oC) Depolanan Levrek (Dicentrarchus labrax) Filetolarının Yağ Asitleri Üzerine Etkileri. Acta Aquatica Turcica, 16(1), 22-37. https://doi.org/10.22392/actaquatr.571394