Yıl 2006,
Cilt: 23 Sayı: 3, 421 - 424, 01.09.2006
Öz
Anahtar Kelimeler
Kaynakça
- Ackman, R.G., 1994. Seafood Chemistry, Processing Technology and Quality. Ed. By F. Shahidi, and J.R. Botta, pp. 34-45.
- Adams, S.M. and Breck, J. E., 1990. Bionergetics. Chapter 12. Methods for Fish Biology. Eds, Schreck, C. B and Moyle, P. B. American Fisheries Society, USA, 389-415.
- AOAC, 1995. Offical Methods of Analysis, 14th Ed. Association of Official Anolytical Chemists, Washington, DC., USA.
- Bell, J.G., McEvoy, J., Webster, J.L., Mcghee, F., Millar, R.M. and Sargent J.R., 1998. Flesh Lipid and carotenoid composition of Scottish farmed Atlantic salmon (Salmo salar). J. Agric. Food Chem. 46, 119-127.
- Bligh, E.G and Dyer, W.J., 1959. A rapid methods of total lipid exraction and purification, Can. J. Biochem. Phiys, 37, 911-917.
- Göğüş, A.K. and Kolsarıcı, N., 1992. Sea Foods Thecnology (in Turkish). Ankara Üniversitesi Press No: 1243, Lesson book, Ankara, 261 p.
- Gülyavuz, H. and Altınkurt, K., 1991. Food Processing Tecnology (in Turkish). M.E.B. Press, Istanbul, 320 p.
- Gülyavuz, H. and Ünlüsayın. M., 1999. Seafoods Processing Tecnology (in Turkish). S.D.Ü., Eğirdir Su Ürünleri Fak., Isparta, 366 s.
- Katikou, P., Hughes, S.I., Robb, D.H.F. Lipid distribution within Atlantic salmon (Salmo salar) fillets. Aquaculture, 202(1-2), 2001, pp. 89 – 99.
- Lambertesen, G., 1978. Fatty acids composition on fish fats. Comparisons based on eight fatty acids, Fisk. Dir. Skr., Ernaering, 1(4), 105-116.
- Nettleton, J.A., 2000. Seafood Nutrition in The 1990’s İssues for The Consumer. Seafood Science and Technology, Chepter 4, Ed. By Graham Bligh Can. Inst. Of Fish Tech., 32-39 pp.
- Samsun, N., 2004. The Research on The Determinates of The Some Biologycal Characteristics of The Turbot (Scophthalmus maeoticus, 1811) Caught in The Sinop Region (in Turkish). O.M.Ü. Fen Bilimleri Enstitüsü Doktora Tezi, Samsun, 155 s.
- Smith, R.L., Paul, A.J. and Paul, J.M., 1990. Seasonal changes in energy and cost of spawning in Gulf of Alaska Pacific Cod. J. Fish. Bol. 36: 307-316.
- Sümbüloğlu, K. and Sümbüloğlu, V., 2000. Bioistatistic (in Turkish). Hatipoğlu Press: 53, Ankara, 269 p.
- Şengör, G.F., Akkuş, S. and Maliki, R.H., 1999. A research on chemical composition and cholesterol contents of various seafoods (in Turkish). X. Ulusal Su Ürünleri Sempozyumu, Adana, 137-150.
- Ünsal, S., 1991. A new mullet species in Turkiye Seas, Mugil so-iuy Basilewsky (in Turkish); Doğa, Tr. J. OF Veterinary and Animal Sciences, 16: 427-432.
- Tülsner, M., 1994. Fischverarbeitung band 1, rohstoffergenshaften von fische und grundlagen der verarbeitungs Prozesse. Behr’s Verlag-Hamburg, 19-23, 55- 66.
- Yıldız, M., Şener, E. and Fenerci, S., 2000. Der Bedarf der fettsauren und DİE composition des körperfetts regenbogenforelle (Oncorhynchus mykiss) und des seabarsches (Dicentrarchus labrax) (in Turkish). Su Ürünleri Sempozyumu, Sinop, 574-587.
- Yücecan, S. and Baykan, S., 1981. Food Chemistry, Food Control and Analysis (in Turkish). M.E.B. Temel Ders Kitabı, Yayın No:5,Istanbul, s. 51-53.
- Zengin, M., 2003. A preliminary study on on the fishing on the Pasific mullet (Mugil so-iuy) caught only at spawning season in the Black Sea coasts (in Turkish). XII: Ulusal Su Ürünleri Sempozyumu, Elazığ, 486-500.
Sinop Kıyılarında Avlanan Pasifik Kefali (Mugil so-iuy Basilevsky, 1855) Filetolarında Besin İçeriklerinin Dağılımı.
Öz
Sinop ilinde uzatma ağları ile avlanan Pasifik kefali (Mugil so-iuy, Basilevsky, 1855), dişi, erkek ve genel olarak incelenmiştir. Filetoları çıkarılan bireylerin vücutları 5 parçaya bölünmüş ve her parçadaki, ham yağ, ham kül, ham protein ve nem değerleri belirlenmiştir. Pasifik kefallarında ortalama ham yağ %3,58; ham kül %1,01; ham protein %15,52 ve kuru madde miktarı ise %19,92 olarak bulunmuştur. Araştırmada, ham yağ oranının en yüksek karın bölgesinde (dişi %4,20±0,01, erkek %4,60±0,02), en düşük ise kuyruk kısmında (dişi %2,78±0,10, erkek %2,98±0,02) bulunduğu da tespit edilmiştir
Anahtar Kelimeler
Kaynakça
- Ackman, R.G., 1994. Seafood Chemistry, Processing Technology and Quality. Ed. By F. Shahidi, and J.R. Botta, pp. 34-45.
- Adams, S.M. and Breck, J. E., 1990. Bionergetics. Chapter 12. Methods for Fish Biology. Eds, Schreck, C. B and Moyle, P. B. American Fisheries Society, USA, 389-415.
- AOAC, 1995. Offical Methods of Analysis, 14th Ed. Association of Official Anolytical Chemists, Washington, DC., USA.
- Bell, J.G., McEvoy, J., Webster, J.L., Mcghee, F., Millar, R.M. and Sargent J.R., 1998. Flesh Lipid and carotenoid composition of Scottish farmed Atlantic salmon (Salmo salar). J. Agric. Food Chem. 46, 119-127.
- Bligh, E.G and Dyer, W.J., 1959. A rapid methods of total lipid exraction and purification, Can. J. Biochem. Phiys, 37, 911-917.
- Göğüş, A.K. and Kolsarıcı, N., 1992. Sea Foods Thecnology (in Turkish). Ankara Üniversitesi Press No: 1243, Lesson book, Ankara, 261 p.
- Gülyavuz, H. and Altınkurt, K., 1991. Food Processing Tecnology (in Turkish). M.E.B. Press, Istanbul, 320 p.
- Gülyavuz, H. and Ünlüsayın. M., 1999. Seafoods Processing Tecnology (in Turkish). S.D.Ü., Eğirdir Su Ürünleri Fak., Isparta, 366 s.
- Katikou, P., Hughes, S.I., Robb, D.H.F. Lipid distribution within Atlantic salmon (Salmo salar) fillets. Aquaculture, 202(1-2), 2001, pp. 89 – 99.
- Lambertesen, G., 1978. Fatty acids composition on fish fats. Comparisons based on eight fatty acids, Fisk. Dir. Skr., Ernaering, 1(4), 105-116.
- Nettleton, J.A., 2000. Seafood Nutrition in The 1990’s İssues for The Consumer. Seafood Science and Technology, Chepter 4, Ed. By Graham Bligh Can. Inst. Of Fish Tech., 32-39 pp.
- Samsun, N., 2004. The Research on The Determinates of The Some Biologycal Characteristics of The Turbot (Scophthalmus maeoticus, 1811) Caught in The Sinop Region (in Turkish). O.M.Ü. Fen Bilimleri Enstitüsü Doktora Tezi, Samsun, 155 s.
- Smith, R.L., Paul, A.J. and Paul, J.M., 1990. Seasonal changes in energy and cost of spawning in Gulf of Alaska Pacific Cod. J. Fish. Bol. 36: 307-316.
- Sümbüloğlu, K. and Sümbüloğlu, V., 2000. Bioistatistic (in Turkish). Hatipoğlu Press: 53, Ankara, 269 p.
- Şengör, G.F., Akkuş, S. and Maliki, R.H., 1999. A research on chemical composition and cholesterol contents of various seafoods (in Turkish). X. Ulusal Su Ürünleri Sempozyumu, Adana, 137-150.
- Ünsal, S., 1991. A new mullet species in Turkiye Seas, Mugil so-iuy Basilewsky (in Turkish); Doğa, Tr. J. OF Veterinary and Animal Sciences, 16: 427-432.
- Tülsner, M., 1994. Fischverarbeitung band 1, rohstoffergenshaften von fische und grundlagen der verarbeitungs Prozesse. Behr’s Verlag-Hamburg, 19-23, 55- 66.
- Yıldız, M., Şener, E. and Fenerci, S., 2000. Der Bedarf der fettsauren und DİE composition des körperfetts regenbogenforelle (Oncorhynchus mykiss) und des seabarsches (Dicentrarchus labrax) (in Turkish). Su Ürünleri Sempozyumu, Sinop, 574-587.
- Yücecan, S. and Baykan, S., 1981. Food Chemistry, Food Control and Analysis (in Turkish). M.E.B. Temel Ders Kitabı, Yayın No:5,Istanbul, s. 51-53.
- Zengin, M., 2003. A preliminary study on on the fishing on the Pasific mullet (Mugil so-iuy) caught only at spawning season in the Black Sea coasts (in Turkish). XII: Ulusal Su Ürünleri Sempozyumu, Elazığ, 486-500.
Toplam 20 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Eylül 2006 |
| Gönderilme Tarihi | 7 Aralık 2015 |
| Yayımlandığı Sayı | Yıl 2006Cilt: 23 Sayı: 3 |