Araştırma Makalesi
Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)
Öz
In this research, with the aim of maximizing amino acid content by different hydrolization procedures of fish meat were carried out and analysed with high performance liquid chromatography (HPLC) equipped with diode array detector (DAD). Response surface methodology (RSM) was used to determine factors that used in the experiments. The RSM suggested 16 different hydrolization trials between the ranges of normality as 3 N - 8 N, temperature as 90°C-110°C and duration as 12-24 hours were run. In the following, hydrolysed samples were analysed with HPLC-DAD and obtained data were evaluated with Box-Behnken method in RSM. Our results show that, the most effective experiment was found as hydrolysing by 3.79 N at 110°C in 24 hours for total amino acid content as well as maximized essential amino acids with 0.981 desirability. For sensitive ones, hydrolysing in 3.42 N at 106.8°C in 12.02 hours was found as most effective with maximized Asn, Gln and Trp with 0.849 desirability.
Anahtar Kelimeler
Amino acid Box-Behnken seafood pre-treatment response surface methodology hydrolization
Teşekkür
All authors have contributed equally to the article. The data used in this research were obtained from a project which name is “A Research on Possibilities of Using Some Phytobiotic Containing Diets in Black Sea Trout (Salmo trutta labrax PALLAS, 1814) nutrition” supported by General Directorate of Agricultural Research and Policies (TAGEM), Ministry of Agriculture and Forestry, Republic of Turkey. Also authors would like to thank Oytun Ortaylı for technical assistance on Agilent Infinity II HPLC system.
Kaynakça
- Alvarez, L.V. (2000). Design optimization based on genetic programming. Department of Civil and Environmental Engineering University of Bradford, UK.
- Baş, D. & Boyacı, I. H. (2007). Modeling and optimization I: Usability of response surface methodology. Journal of Food Engineering, 78(3), 836–845. DOI:10.1016/j.jfoodeng.2005.11.024
- Bech-Andersen, S. (1991). Determination of tryptophan with HPLC after alkaline hydrolysis in autoclave using a-methyl-tryptophan as İnternal standard. Acta Agriculturae Scandinavica, 41, 305–309. DOI: 10.1080/00015129109439913
- Bezerra, M.A., Santelli, R.E., Oliveira, E.P., Villar, L.S. & Escaleira, L.A. (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76, 965–977. DOI:10.1016/j.talanta.2008.05.019
- Biesalski, H.K. (2005). Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?. Meat Science, 70(3), 509–524. DOI:10.1016/j.meatsci.2004.07.017
- Boonyoung, S., Haga, Y. & Satoh, S. (2012). Preliminary study on effects of methionine hydroxy analog and taurine supplementation in a soy protein concentrate-based diet on the biological performance and amino acid composition of rainbow trout [Oncorhynchus mykiss (Walbaum )]. Aquaculture Research, 1–9. DOI:10.1111/j.1365-2109.2012.03138.x
- Çankırılıgil, E. C. & Berik, N. (2017). Effects of deep-frying to sardine croquettes’ chemical composition. Ege Journal of Fisheries and Aquatic Sciences, 34(3), 293–302. DOI:10.12714/egejfas.2017.34.3.08
- Chen, Y.C., Tou, J.C. & Jaczynski, J. (2007). Amino Acid, fatty acid, and mineral profiles of materials recovered from rainbow trout (Oncorhynchus mykiss) processing by-products using isoelectric solubilization/precipitation. Food Chemistry and Toxicology, 72(9), 528–536. DOI:10.1111/j.1750-3841.2007.00522.x
- Cuq, J.-L. & Firedman, M. (1989). Effect of heat on tryptophan in food: Chemistry, toxicology, and nutritional consequences. In M. Friedman (Ed.), Absorption and utilization of amino acids (Volume 3, pp. 103–128). Boca Raton: Taylor & Francis. DOI: 10.1201/9781351069441-7
- Davarnejad, R., Keshavarz Moraveji, M. & Havaie, M. (2018). Integral technique for evaluation and optimization of Ni (II) ions adsorption onto regenerated cellulose using response surface methodology. Arabian Journal of Chemistry, 11(3), 370–379. DOI:10.1016/j.arabjc.2015.05.022
- Dong, Y., Sheng, G., Fu, J. & Wen, K. (2005). Chemical characterization and anti-anaemia activity of fish protein hydrolysate from Saurida elongata. Journal of the Science of Food and Agriculture, 85(June), 2033–2039. DOI:10.1002/jsfa.2219
- Galla, N. R., Karakala, B., Akula, S. & Pamidighantam, P.R. (2012). Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer. Food Chemistry, 132(3), 1171–1176. DOI:10.1016/j.foodchem.2011.11.055
- Henderson, J.W., Ricker, R.D., Bidlingmeyer, B.A. & Woodward, C. (2000). Rapid, accurate, sensitive, and reproducible HPLC analysis of amino acids. U.S.A.
- Hosomi, R., Yoshida, M. & Fukunaga, K. (2012). Seafood consumption and components for health. Global Journal of Health Sciences, 4(3), 72–86. DOI:10.5539/gjhs.v4n3p72
- Hou, Y., Yin, Y. & Wu, G. (2015). Dietary essentiality of ‘“ nutritionally non-essential amino acids ”’ for animals and humans. Experimental Biology and Medicine, 240, 997–1007. DOI:10.1177/1535370215587913
- Hwang, S.H., Kwon, S.H., Wang, Z., Kim, T.H., Kang, Y.H., Lee, J.Y. & Lim, S. S. (2016). Optimization of extraction parameters of PTP1β (protein tyrosine phosphatase 1β), inhibitory polyphenols, and anthocyanins from Zea mays L. using response surface methodology (RSM). BMC Complementary and Alternative Medicine, 16(317), 1–10. DOI:10.1186/s12906-016-1296-5
- Joshi, V., Prakash, M.S.A. & Deepjyoti, S. (2017). Protein and amino acid composition of ındian Himalayan snow trout and their dietary significance. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 1–6. DOI:10.1007/s40011-017-0889-1
- Kang, S.I., Kim, K.H., Lee, J.K., Kim, Y.J., Park, S., Kim, M.W., Choi, B.D., Kim, D. & Kim, J. (2014). Comparison of the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured in different regions. Korean Journal of Fisheries and Aquatic Sciences, 47(April), 103–113. DOI: 10.5657/KFAS.2014.0103
- Köksal, G. & Özel, H.G. (2008). Sağlık Bakanlığı Yayın No: 726, Şubat 2008, Ankara. Erişim tarihi 19 Ağustos 2016. Retrieved from: http://www.saglik.gov.tr/TR/dosya/1-36430/h/a-8- bebek-beslenmesi.pdf) (in Turkish).
- Krzynowek, J. & Murphy, J. (1987). Proximate composition, energy, fatty acid, sodium, and cholesterol content of finfish, shellfish, and their products. NOAA Technical Report NMFS, 55(July), 53. Retrieved from http://spo.nmfs.noaa.gov/tr55opt.pdf
- Kurozawa, L.E., Park, K.J. & Hubiner, M.D. (2008). Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology. Journal of Food Science, 73(5), 405-412. DOI:10.1111/j.1750-3841.2008.00765.x
- Lund, E.K. (2013). Health benefits of seafood; Is it just the fatty acids? Food Chemistry, 140(3), 413–420. DOI:10.1016/j.foodchem.2013.01.034
- Marinho, G.S., Holdt, S. L. & Angelidaki, I. (2015). Seasonal variations in the amino acid profile and protein nutritional value of Saccharina latissima cultivated in a commercial IMTA system. Journal of Applied Phycology, 27(5), 1991–2000. DOI:10.1007/s10811-015-0546-0
- Mohanty, B., Mahanty, A., Ganguly, S., Sankar, T.V., Chakraborty, K., Rangasamy, A., Paul, B., Sarma, D., Mathew, S., Asha, K. K., Behera, B., Debnath, D., Vijayagopal, P., Sridhar, N., Akhtar, M.S., Sahi, N., Mitra, T., Banerjee, S., Paria, P., Das, D., Das, P., Vijayan, K.K., Laxmanan, P. T. & Sharma, A. P. (2014). Amino acid compositions of 27 food fishes and their importance in clinical nutrition. Journal of Amino Acids, 2014, 1–7. DOI:10.1155/2014/269797
- Musarskaya, M., Birch, D. & Memery, J. (2018). To eat or not to eat: Seafood consumption habit formation. Journal of International Food & Agribusiness Marketing, 30(3), 227–235. DOI:10.1080/08974438.2017.1412376
- Nadarajan, R., Azelee, W., Abu, W., Ali, R. & Ismail, R. (2018). Photocatalytic degradation of 1,2-dichlorobenzene using immobilized TiO2/SnO2/WO3 photocatalyst under visible light: Application of response surface methodology. Arabian Journal of Chemistry, 11(1), 34–47. DOI:10.1016/j.arabjc.2016.03.006
- Nielsen, H.K. & Hurrell, R.F. (1984). Tryptophan determination of food proteins by h.p.l.c. after alkaline hydrolysis. Journal of Science Food and Agriculture, 36, 893–907. DOI: 10.1002/jsfa.2740360920
- Nilsang, S., Lertsiri, S., Suphantharika, M. & Assavanig, A (2005). Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering, 70, 571-578. DOI: 10.1016/j.jfoodeng.2004.10.011
- Oluwaniyi, O.O., Dosumu, O.O. & Awolola, G.V. (2010). Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry, 123(4), 1000–1006. DOI:10.1016/j.foodchem.2010.05.051
- Özden, Ö. (2005). Changes in amino acid and fatty acid composition during shelf-life of marinated fish. Journal of the Science of Food and Agriculture, 85(12), 2015–2020. DOI:10.1002/jsfa.2207
- Park, E.Y., Brekke, C.J. & Branen, A.L. (2006). Use of Pacific hake (Merluccius products) in a Frankfurther formulation. Journal of Food Science, 43(6), 1637–1640. DOI:10.1111/j.1365-2621.1978.tb07376.x
- Rebolé, A., Velasco, S., Rodríguez, M.L., Treviño, J., Alzueta, C., Tejedor, J.L., & Ortiz, L.T. (2015). Nutrient content in the muscle and skin of fillets from farmed rainbow trout (Oncorhynchus mykiss). Food Chemistry, 174, 614–620. DOI:10.1016/j.foodchem.2014.11.072
- Said Mohamad, K.A. & Mohamed Amin, M.A. (2015). Overview on the response surface methodology (RSM) in extraction processes. Journal of Applied Science & Process Engineering, 2(1), 8–17. DOI: 10.33736/jaspe.161.2015
- Sarma, D., Akhtar, M.S., Das, P., Das, P., Shani, N., Ciji, A., Mahanta, P.C., Yengkokpam, S. & Debnath, D. (2013). Nutritional quality in terms of amino acid and fatty acid of five coldwater fish species: Implications to human health. National Academy Science Letters, 36(4), 385–391. DOI:10.1007/s40009-013-0151-1
- Tahergorabi, R. & Hosseini, S. V. (2018). Importance of fish consumption in disease prevention. Journal of Birjand University of Medical Sciences, 25(1), 1–9.
- Unusan, N. (2007). Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking. International Journal of Food Science and Technology, 42, 1087–1093. DOI:10.1111/j.1365-2621.2006.01354.x
- Varlık, C., Erkan, N., Özden, Ö., Mol, S. & Baygar, T. (2004). Su ürünleri işleme teknolojisi. İstanbul: İstanbul Üniversitesi Yayın No 4465 Su Ürünleri Fak. No 7.
- Vera, L., Zan, M.M. De, Cámara, M.S. & Goicoechea, C. (2014). Experimental design and multiple response optimization. Using the desirability function in analytical methods development. Talanta, 124, 123–138. DOI:10.1016/j.talanta.2014.01.034
- Widyaningsih, T.D., Widjanarko, S.B., Waziiroh, E., Wijayanti, N. & Maslukhah, Y.L. (2018). Pilot plant scale extraction of black cincau (Mesona palustris BL) using historical-data response surface methodology. International Food Research Journal, 25(2), 712–719.
- Wu, G. (2009). Amino acids: metabolism, functions, and nutrition. Amino Acids (2009), 37, 1–17. DOI:10.1007/s00726-009-0269-0
- Wu, G., Wu, Z., Dai, Z., Yang, Y., Wang, W., Liu, C., Wang, B., Wang, J. & Yin, Y. (2013). Dietary requirements of ‘“ nutritionally non-essential amino acids ”’ by animals and humans. Amino Acids (2013), 44, 1107–1113. DOI:10.1007/s00726-012-1444-2
- Zar, j. H. (1999). Biostatistical analysis (4th ed). New Jersey, Prentice-Hall.
Balık etinde HPLC-DAD ile yapılan amino asit analizi hidrolizasyon prosedürünün Yanıt Yüzey Metodu (RSM) ile optimizasyonu
Öz
Bu çalışmada; diyot dedektörü (DAD) donanımlı yüksek performanslı likit kromatografi (HPLC) ile balık etinde gerçekleştirilen amino asit analizinde, amino asit miktarını maksimize etmek için farklı hidrolizasyon prosedürleri gerçekleştirilmiştir. Deneylerde kullanılan faktörleri belirlemek için yanıt yüzey metodu (RSM) kullanılmıştır 16 adet farklı hidrolizasyon deneyi RSM ile kurulmuş olup, 3N-8N arasındaki normalite değerleri, 90°C-110°C arasındaki sıcaklık değerleri ve 12-24 saat arasındaki süre değerleri dikkate alınmıştır. Elde edilen hidrolizatlar HPLC-DAD ile analiz edilmiş olup elde edilen veri RSM’deki Box-Behnken metoduna göre değerlendirilmiştir. Sonuçlara göre; toplam ve esansiyel amino asitler için en efektif hidrolizasyon metodu 3,29 normalitede, 110°C sıcaklıkta, 24 saat olarak belirlenmiş olup istenilebilirlik değeri 0,981 olarak tespit edilmiştir. Hassas amino asitler için ise; 3,42 normalitede, 106,8°C sıcaklıkta, 12,02 saat süre Asn, Gln ve Trp için maksimum değerleri vermiş olup istenilebilirlik değeri 0,849 olarak tespit edilmiştir.
Anahtar Kelimeler
Amino asit Box-Behnken su ürünleri ön işlem hidrolizasyon yanıt yüzey metodu
Kaynakça
- Alvarez, L.V. (2000). Design optimization based on genetic programming. Department of Civil and Environmental Engineering University of Bradford, UK.
- Baş, D. & Boyacı, I. H. (2007). Modeling and optimization I: Usability of response surface methodology. Journal of Food Engineering, 78(3), 836–845. DOI:10.1016/j.jfoodeng.2005.11.024
- Bech-Andersen, S. (1991). Determination of tryptophan with HPLC after alkaline hydrolysis in autoclave using a-methyl-tryptophan as İnternal standard. Acta Agriculturae Scandinavica, 41, 305–309. DOI: 10.1080/00015129109439913
- Bezerra, M.A., Santelli, R.E., Oliveira, E.P., Villar, L.S. & Escaleira, L.A. (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76, 965–977. DOI:10.1016/j.talanta.2008.05.019
- Biesalski, H.K. (2005). Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?. Meat Science, 70(3), 509–524. DOI:10.1016/j.meatsci.2004.07.017
- Boonyoung, S., Haga, Y. & Satoh, S. (2012). Preliminary study on effects of methionine hydroxy analog and taurine supplementation in a soy protein concentrate-based diet on the biological performance and amino acid composition of rainbow trout [Oncorhynchus mykiss (Walbaum )]. Aquaculture Research, 1–9. DOI:10.1111/j.1365-2109.2012.03138.x
- Çankırılıgil, E. C. & Berik, N. (2017). Effects of deep-frying to sardine croquettes’ chemical composition. Ege Journal of Fisheries and Aquatic Sciences, 34(3), 293–302. DOI:10.12714/egejfas.2017.34.3.08
- Chen, Y.C., Tou, J.C. & Jaczynski, J. (2007). Amino Acid, fatty acid, and mineral profiles of materials recovered from rainbow trout (Oncorhynchus mykiss) processing by-products using isoelectric solubilization/precipitation. Food Chemistry and Toxicology, 72(9), 528–536. DOI:10.1111/j.1750-3841.2007.00522.x
- Cuq, J.-L. & Firedman, M. (1989). Effect of heat on tryptophan in food: Chemistry, toxicology, and nutritional consequences. In M. Friedman (Ed.), Absorption and utilization of amino acids (Volume 3, pp. 103–128). Boca Raton: Taylor & Francis. DOI: 10.1201/9781351069441-7
- Davarnejad, R., Keshavarz Moraveji, M. & Havaie, M. (2018). Integral technique for evaluation and optimization of Ni (II) ions adsorption onto regenerated cellulose using response surface methodology. Arabian Journal of Chemistry, 11(3), 370–379. DOI:10.1016/j.arabjc.2015.05.022
- Dong, Y., Sheng, G., Fu, J. & Wen, K. (2005). Chemical characterization and anti-anaemia activity of fish protein hydrolysate from Saurida elongata. Journal of the Science of Food and Agriculture, 85(June), 2033–2039. DOI:10.1002/jsfa.2219
- Galla, N. R., Karakala, B., Akula, S. & Pamidighantam, P.R. (2012). Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer. Food Chemistry, 132(3), 1171–1176. DOI:10.1016/j.foodchem.2011.11.055
- Henderson, J.W., Ricker, R.D., Bidlingmeyer, B.A. & Woodward, C. (2000). Rapid, accurate, sensitive, and reproducible HPLC analysis of amino acids. U.S.A.
- Hosomi, R., Yoshida, M. & Fukunaga, K. (2012). Seafood consumption and components for health. Global Journal of Health Sciences, 4(3), 72–86. DOI:10.5539/gjhs.v4n3p72
- Hou, Y., Yin, Y. & Wu, G. (2015). Dietary essentiality of ‘“ nutritionally non-essential amino acids ”’ for animals and humans. Experimental Biology and Medicine, 240, 997–1007. DOI:10.1177/1535370215587913
- Hwang, S.H., Kwon, S.H., Wang, Z., Kim, T.H., Kang, Y.H., Lee, J.Y. & Lim, S. S. (2016). Optimization of extraction parameters of PTP1β (protein tyrosine phosphatase 1β), inhibitory polyphenols, and anthocyanins from Zea mays L. using response surface methodology (RSM). BMC Complementary and Alternative Medicine, 16(317), 1–10. DOI:10.1186/s12906-016-1296-5
- Joshi, V., Prakash, M.S.A. & Deepjyoti, S. (2017). Protein and amino acid composition of ındian Himalayan snow trout and their dietary significance. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 1–6. DOI:10.1007/s40011-017-0889-1
- Kang, S.I., Kim, K.H., Lee, J.K., Kim, Y.J., Park, S., Kim, M.W., Choi, B.D., Kim, D. & Kim, J. (2014). Comparison of the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured in different regions. Korean Journal of Fisheries and Aquatic Sciences, 47(April), 103–113. DOI: 10.5657/KFAS.2014.0103
- Köksal, G. & Özel, H.G. (2008). Sağlık Bakanlığı Yayın No: 726, Şubat 2008, Ankara. Erişim tarihi 19 Ağustos 2016. Retrieved from: http://www.saglik.gov.tr/TR/dosya/1-36430/h/a-8- bebek-beslenmesi.pdf) (in Turkish).
- Krzynowek, J. & Murphy, J. (1987). Proximate composition, energy, fatty acid, sodium, and cholesterol content of finfish, shellfish, and their products. NOAA Technical Report NMFS, 55(July), 53. Retrieved from http://spo.nmfs.noaa.gov/tr55opt.pdf
- Kurozawa, L.E., Park, K.J. & Hubiner, M.D. (2008). Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology. Journal of Food Science, 73(5), 405-412. DOI:10.1111/j.1750-3841.2008.00765.x
- Lund, E.K. (2013). Health benefits of seafood; Is it just the fatty acids? Food Chemistry, 140(3), 413–420. DOI:10.1016/j.foodchem.2013.01.034
- Marinho, G.S., Holdt, S. L. & Angelidaki, I. (2015). Seasonal variations in the amino acid profile and protein nutritional value of Saccharina latissima cultivated in a commercial IMTA system. Journal of Applied Phycology, 27(5), 1991–2000. DOI:10.1007/s10811-015-0546-0
- Mohanty, B., Mahanty, A., Ganguly, S., Sankar, T.V., Chakraborty, K., Rangasamy, A., Paul, B., Sarma, D., Mathew, S., Asha, K. K., Behera, B., Debnath, D., Vijayagopal, P., Sridhar, N., Akhtar, M.S., Sahi, N., Mitra, T., Banerjee, S., Paria, P., Das, D., Das, P., Vijayan, K.K., Laxmanan, P. T. & Sharma, A. P. (2014). Amino acid compositions of 27 food fishes and their importance in clinical nutrition. Journal of Amino Acids, 2014, 1–7. DOI:10.1155/2014/269797
- Musarskaya, M., Birch, D. & Memery, J. (2018). To eat or not to eat: Seafood consumption habit formation. Journal of International Food & Agribusiness Marketing, 30(3), 227–235. DOI:10.1080/08974438.2017.1412376
- Nadarajan, R., Azelee, W., Abu, W., Ali, R. & Ismail, R. (2018). Photocatalytic degradation of 1,2-dichlorobenzene using immobilized TiO2/SnO2/WO3 photocatalyst under visible light: Application of response surface methodology. Arabian Journal of Chemistry, 11(1), 34–47. DOI:10.1016/j.arabjc.2016.03.006
- Nielsen, H.K. & Hurrell, R.F. (1984). Tryptophan determination of food proteins by h.p.l.c. after alkaline hydrolysis. Journal of Science Food and Agriculture, 36, 893–907. DOI: 10.1002/jsfa.2740360920
- Nilsang, S., Lertsiri, S., Suphantharika, M. & Assavanig, A (2005). Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering, 70, 571-578. DOI: 10.1016/j.jfoodeng.2004.10.011
- Oluwaniyi, O.O., Dosumu, O.O. & Awolola, G.V. (2010). Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry, 123(4), 1000–1006. DOI:10.1016/j.foodchem.2010.05.051
- Özden, Ö. (2005). Changes in amino acid and fatty acid composition during shelf-life of marinated fish. Journal of the Science of Food and Agriculture, 85(12), 2015–2020. DOI:10.1002/jsfa.2207
- Park, E.Y., Brekke, C.J. & Branen, A.L. (2006). Use of Pacific hake (Merluccius products) in a Frankfurther formulation. Journal of Food Science, 43(6), 1637–1640. DOI:10.1111/j.1365-2621.1978.tb07376.x
- Rebolé, A., Velasco, S., Rodríguez, M.L., Treviño, J., Alzueta, C., Tejedor, J.L., & Ortiz, L.T. (2015). Nutrient content in the muscle and skin of fillets from farmed rainbow trout (Oncorhynchus mykiss). Food Chemistry, 174, 614–620. DOI:10.1016/j.foodchem.2014.11.072
- Said Mohamad, K.A. & Mohamed Amin, M.A. (2015). Overview on the response surface methodology (RSM) in extraction processes. Journal of Applied Science & Process Engineering, 2(1), 8–17. DOI: 10.33736/jaspe.161.2015
- Sarma, D., Akhtar, M.S., Das, P., Das, P., Shani, N., Ciji, A., Mahanta, P.C., Yengkokpam, S. & Debnath, D. (2013). Nutritional quality in terms of amino acid and fatty acid of five coldwater fish species: Implications to human health. National Academy Science Letters, 36(4), 385–391. DOI:10.1007/s40009-013-0151-1
- Tahergorabi, R. & Hosseini, S. V. (2018). Importance of fish consumption in disease prevention. Journal of Birjand University of Medical Sciences, 25(1), 1–9.
- Unusan, N. (2007). Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking. International Journal of Food Science and Technology, 42, 1087–1093. DOI:10.1111/j.1365-2621.2006.01354.x
- Varlık, C., Erkan, N., Özden, Ö., Mol, S. & Baygar, T. (2004). Su ürünleri işleme teknolojisi. İstanbul: İstanbul Üniversitesi Yayın No 4465 Su Ürünleri Fak. No 7.
- Vera, L., Zan, M.M. De, Cámara, M.S. & Goicoechea, C. (2014). Experimental design and multiple response optimization. Using the desirability function in analytical methods development. Talanta, 124, 123–138. DOI:10.1016/j.talanta.2014.01.034
- Widyaningsih, T.D., Widjanarko, S.B., Waziiroh, E., Wijayanti, N. & Maslukhah, Y.L. (2018). Pilot plant scale extraction of black cincau (Mesona palustris BL) using historical-data response surface methodology. International Food Research Journal, 25(2), 712–719.
- Wu, G. (2009). Amino acids: metabolism, functions, and nutrition. Amino Acids (2009), 37, 1–17. DOI:10.1007/s00726-009-0269-0
- Wu, G., Wu, Z., Dai, Z., Yang, Y., Wang, W., Liu, C., Wang, B., Wang, J. & Yin, Y. (2013). Dietary requirements of ‘“ nutritionally non-essential amino acids ”’ by animals and humans. Amino Acids (2013), 44, 1107–1113. DOI:10.1007/s00726-012-1444-2
- Zar, j. H. (1999). Biostatistical analysis (4th ed). New Jersey, Prentice-Hall.
Toplam 42 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Kimya Mühendisliği |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 15 Haziran 2020 |
| Gönderilme Tarihi | 23 Haziran 2019 |
| Yayımlandığı Sayı | Yıl 2020Cilt: 37 Sayı: 2 |