TrAgLor - Turkish Agricultural Learning Objects Repository

Object Details

The Effects of Fishing Season on The Basic Chemical Composition and Chemical and Sensory Quality of Wild Sea Bass (Dicentrarchus labrax Linne, 1758) at Frozen (-18 Oc) Storage

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/hFobJVeD-4102013-21.pdf


Title : Turkish Farklı Avlama Mevsimlerinin, Deniz Levreği (Dicentrarchus labrax Linne, 1758)'nin Kimyasal Kompozisyonu ve Dondurularak Depolamada (-18 Oc) Kimyasal ve Duyusal Kalite Kriterlerine Etkileri
English The Effects of Fishing Season on The Basic Chemical Composition and Chemical and Sensory Quality of Wild Sea Bass (Dicentrarchus labrax Linne, 1758) at Frozen (-18 Oc) Storage
German Die Auswirkungen Der Fangsaison Auf Die Grundlegenden Chemischen Zusammensetzung und Chemische und Sensorische Qualität der Wilden Wolfsbarsch (Dicentrarchus labrax Linne, 1758) Bei Gefrorenen (-18 ° C) Lagerung


Language : Turkish Turkish



Descriptions : Turkish Araştırmada, deniz levreğinin (Dicentrarchus labrax Linne, 1758) besin madde bileşenlerinin mevsimsel değişimi ve iki farklı mevsimde (Şubat , 2001 ve Ekim 2001) avlanarak -18 oC'de depolanan deniz levreklerinde dondurularak depolamaya bağlı kimyasal ve duyusal kalite kriterlerindeki değişimler incelenmiştir. Levrek filetolarının kış (Şubat), ilkbahar (Nisan), yaz (Temmuz) ve sonbahar (Ekim) mevsimlerindeki ham protein oranları sırasıyla %19,75, %21,38, %21,79 ve %18,74 oranlarında, lipit oranları ise %1,22, %6,05, %5,85 ve %2,18 olarak bulunmuştur. Tüm mevsimlerde deniz levreği filetolarının temel yağ asitlerinin palmitik asit, oleik asit, eikosapentaenoik asit ve dokosaheksaenoik asit olduğu belirlenmiştir. Çok doymamış yağ asitlerinden dokosaheksaenoik (DHA) içeriğinin ilkbahar (%13,98) mevsiminde, yaz (%12,69), kış (%7,54) ve sonbahar (%4,86) mevsimine göre daha yüksek (p<0,05) oranlarda olduğu saptanmıştır. Eikosapentaenoik asit (EPA) içeriğinin ise ilkbahar (%6,70) ve yaz (%6,63) mevsiminde, kış (%5,44) ve sonbahar (%3,84) mevsimine göre daha yüksek (p<0,05) oranlarda olduğu saptanmıştır. Tüm mevsimlerde deniz levreği filetolarında aspartik asit, glutamik asit, lisin ve lösin amino asitlerinin baskın amino asitler olduğu, esansiyel ve esansiyel olmayan amino asit oranlarının ise kış mevsiminde 0,75, sonbahar mevsiminde 0,76, ilkbahar ve yaz mevsimlerinde 0,77 olduğu belirlenmiştir. Levrek filetolarının dondurularak depolanma periyodu süresince elde edilen kimyasal ve duyusal analiz verilerine göre, sonbahar veya kış mevsiminde avlanan deniz levreklerinin -18 oC'de 9 ay süre ile iyi kalite özelliklerini koruyarak depolanabileceği saptanmıştır. Yapılan kimyasal testlerde ölçülen parametrelerden (pH; Toplam Uçucu Bazik Azot, mg/100g; Tiyobarbitürik asit, mg malonaldehit/100g; Formaldehit, mg/kg; miyofibriller protein, g/100g) hiçbiri kabul edilebilirlik sınırını aşmamış ve bu durum duyusal analiz (renk, koku, lezzet, doku yapısı, genel kabul edilebilirlik) sonuçlarıyla da desteklenmiştir
English Seasonal changes in proximate composition of wild sea bass (Dicentrarchus labrax Linne, 1758) and the effects of fishing seasons on the chemical and sensory quality of frozen (- 18 oC) wild sea bass were investigated. It was found that the protein content of sea bass fillets in winter, spring, summer and autumn seasons were 19.75%, 21.38%, 21.79% and 18.74%, respectively and lipid content were 1.22%, 6.05%, 5.85% and 2.18%, respectively. The major fatty acids of sea bass fillets in all groups were palmitic acid, oleic acid, eicosapentaenoic acid and docosahexaenoic acid. The DHA content was significantly (p<0.05) higher in spring (13.98%) than summer (12.69%), winter (7.45%) and autumn (4.86%). The EPA content in spring (6.70%) and summer (6.63%) was significantly (p<0.05) higher than winter (5.44%) and autumn (3.84%). It was found that the most abundant amino acids of sea bass fillets were aspartic acid, glutamic acid, lysine and leucine. The ratio of essential and non essential amino acids was 0.75 in winter, 0.76 in autumn and 0.77 in spring and summer. At the end of the frozen storage periods, chemical and sensory analyses of sea bass fillets showed that sea bass captured in autumn and winter can be kept it's good quality during nine months of frozen (-18 oC) storage. All of the estimated chemical quality parameters (pH, Total Volatile Basic Nitrogen, mg/100g; Thiobarbituric values, mg malondialdehyde/100g; Formaldehyde, mg/kg and myofibriller protein, g/100g) were over the acceptability limits for consumers and the results of sensory analyses (color, odor, flavor, texture and general acceptability) supported these chemical results
German Saisonale Veränderungen in der Nähe Zusammensetzung der wilden Wolfsbarsch (Dicentrarchus labrax Linne, 1758) und die Auswirkungen der Fangsaison auf die chemischen und sensorischen Qualität der gefrorenen (- 18 oC) wilden Wolfsbarsch wurden untersucht. Es wurde festgestellt, dass das Protein Inhalt Seebarschfilets im Winter, waren Frühling, Sommer und Herbst 19,75%, 21,38%, 21,79% und 18,74%, respectively und Fettgehalt waren 1,22%, 6,05%, 5,85% und 2,18%, respectively. Die wichtigsten Fettsäuren Seebarschfilets in allen Gruppen waren Palmitinsäure, Ölsäure, Eicosapentaensäure und Docosahexaensäure. Der DHA-Gehalt war signifikant (p <0,05) höher im Frühjahr (13,98%) als im Sommer (12.69%), Winter (7,45%) und im Herbst (4,86%). Die EPA-Gehalt im Frühjahr (6,70%) und Sommer (6,63%) war signifikant (p <0,05) höher als im Winter (5,44%) und im Herbst (3,84%). Es wurde festgestellt, dass die am häufigsten vorkommenden Aminosäuren Seebarschfilets Asparaginsäure, Glutaminsäure, Lysin und Leucin waren. Die Verhältnis von essentiellen und nicht essentiellen Aminosäuren betrug 0,75 im Winter, im Herbst 0,76 und 0,77 im Frühjahr und Sommer. Am Ende der gefrorenen Lagerzeiten, zeigte chemische und sensorische Analysen Seebarschfilets dass Wolfsbarsch im Herbst und Winter gefangen gehalten werden, es ist gute Qualität während neun Monaten eingefroren (-18 ° C) Lagerung werden. Alle der geschätzten chemischen Qualitätsparameter (pH, flüchtige Basenstickstoffe, mg/100 g; Thiobarbituric Werte, mg malondialdehyde/100g; Formaldehyd, mg / kg und myofibriller Protein g/100g) waren über die Akzeptanz Grenzen für die Verbraucher und die Ergebnisse der sensorischen Analysen ( Farbe, Geruch, Geschmack, Textur und die allgemeine Akzeptanz) unterstützt diese chemischen Ergebnisse


Keywords : Turkish Dicentrarchus labrax, mevsimsel değişim, dondurularak depolama, yağ asitleri, amino asitler
English Dicentrarchus labrax, seasonal changes, frozen storage, fatty acids, amino acids
German Dicentrarchus labrax, Saisonale Veränderungen, Tiefkühllager, Fettsäuren, Aminosäuren


Coverage : World


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2005


Status : Final


Contribute : Role : Author
Date : 2013-10-04
name : Gülsün Beklevik
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı. 01330 Adana - Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1848


Contribute : Role : Author
Date : 2013-10-04
name : Surhan Tabakoğlu
e-mail : surhan@cu.edu.tr
organization : Ç.Ü. Su Ürünleri Fakültesi


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
Min ver :
Max ver :
Browser: Any
Min ver :
Max ver :


Installation Remarks :


Other Platform Requirements :


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Size : 1675581 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/hFobJVeD-4102013-21.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Very Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English 18U


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Description :


Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/5536.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi, Tez Koleksiyonu. 01330 Adana.
English Çukurova University Library Thesis Collection. 01330 Adana, Turkey


Entity : name :
e-mail :
organization :


Date :


Description :


Purpose : Discipline


Source : English AGRICOLA


Entry : Fish and Aquatic Products


Description :


Keywords : Turkish balık saklama
English fish storage