BibTex RIS Kaynak Göster

Yıl 2009, Cilt: 24 Sayı: 2, 25 - 37, 29.12.2011

Tolga Dinçer , Aslı Cadun Kutsal Gamsız

Öz

Kaynakça

  • Akbulut, B., Kurtoğlu, Z., Ustundağ, E. ve Aksungur M. (2008). Karadeniz bölgesindeki balık yetistiriciliğinin tarihsel gelisimi ve gelecek projeksiyonu. Journal of. Fisheries Science.com, 3, 76-85.
  • Alasalvar, C , Taylor, K.D.A., Zubcov, E., Shahidi, F ve Alexis, M. (2002). Differentiation of cultured and wild sea bass (Dicentrarchus labrax), total lipids content, fatty acid and trace mineral composition, Food Chemistry, 79, 145-150.
  • Amerio, M, Riggi, C. ve Badini, C.(1996). Meat quality of reared fish: nutritional aspects, Italian Journal of Food Science, 3: 221-229.
  • AOAC. (1995). Official Methods of Analysis 16th edn., Association of Official Analytical Chemists, 1995, Arlington, USA.
  • Baki, B, Kalma M. (2010). Orta Karadeniz Kıyısal Bölgesi'ndeki (Sinop) Deniz Levreğinin (Dicentrarchus labrax L., 1758) Yıllık Büyüme Oranlarının İncelenmesi Üzerine Bir Araştırma. Fırat Üniv. Fen Bilimleri Dergisi . 22 (1), 55-59.
  • Blig E. G. ve Dyer, W. J.(1959). A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistrl and Physiology . 37, 911-917.
  • Conrad, K. M., Mast M. G., MacNeil, J. H. ve Clouser C. S.(1994). Performance, composition and sensory quality of adult channel catfish (Ictalurus punctatus) Fed a Dried Waste Egg Product. International Journal of Food Science and Techology, 29, 9-18.
  • Dendrinos, P., Thorpe, J.P. (1985). Effect of reduced salinity on growth and body composition in the European bass (Dicentrarchus labrax L., 1758) Aquaculture: 7, (49), 333-358.
  • Demircan, N.T., Türkoğlu, M. (2006). Güney Karadeniz Kıyılarında (Sinop Körfezi) Kış Dönemi Fitoplankton Yoğunluğunda Meydanda Gelen Günlük Değişimler. E.U. Journal of Fisheries & Aquatic Sciences 2006 Cilt/Volume 23, Ek/Suppl. (1/1): 57ı 60.
  • Feap, (Fish Farmers Association)(2008) Sea Bass production in Europe, http:// feap. info/production/species/seabasses/seabassprod en. asp. (25.05.2010)
  • Gdap (General Directorate of Agriculture Production) (2008). Fisheries Statistics, http://www. tugem.gov.tr/tugemweb/bv suurunleri. html. (20.05.2010).
  • Grigorakis, K. Taylor K.D. and. Alexis, M (2003). Seasonal patterns of spoilage of ice- stored cultured gilthead sea bream (Sparus aurata), Food Chemistry 81(2), pp. 263-268.
  • Horrocks, L. A. ve Yeo, Y. K. (1999). Health benefits of docosohexaenoic acid (Dha). Pharmacoligical. Research, 40, 211-225.
  • Huss, H. H. (1999). El pescado fresco: su calidad y cambios de su calidad. Documento Técnico de pesca 348. Organización de las Naciones Unidas para la Agricultura y la Alimentación, FAO, Roma, Italia.
  • Ichihara, K., Shibahara, A., Yamamoto, K. ve Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids., 3 1 , 535-539.
  • Jahncke, M. L., Hale, M. B., Gooch, J. A.ve Hopkins, J. S. (1998). Comparison of pond- raised and wild red drum (Sciaenops ocellatus) with respect to proximate composition, fatty acids profiles and sensory evaluations. Journal of Food Science, 53: 286-287.
  • Krajnovic-Ozretic, M., Najdek, M. ve Ozretic, B. (1994). Fatty acid in liver and muscle of farmed and wild sea bass (Dicentrarchus labrax, L.), Comparative Biochemistry and Physiology, 109: 611-617.
  • Kyrana, V. R. ve Lougovois, V. P. (2002). Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science and Technology, 37, 319-328.
  • Lall, S.P. (1995). Macro and trace elements in fish and shellfish. In: Ruither, A., Ed., Fish and Fishery Products: Composition, Nutritive Properties and Stability. C A B Int., 187-214, UK.
  • Lopparelli, R.M., Segato, S., Corato, A., Fasolato L. ve Andrighetto I. (2004). Sensory evaluation of sea bass (Dicentrarchus labrax L.) fed two diets differing in fat content. Veterinary Research Communications, 28, 225-227.
  • Ludorff, W. ve Meyer, V. (1973). Fische und Fischerzeugnisse, Paul Parey Verlag Hamburg-Berlin; 59, 77, 309.
  • Merrill, A.L., ve Watt, B.K.(1993). Energy value of foods, basis and derivation (P. 2). Agriculture research service. United States Department of Agriculture. Agriculture handbook, 74.
  • Moretti, A., Pedini Fernandez-Criado, M., Cittolin, G. ve Guidastri, R. (1999). Manual on hatchery production of seabass and gilthead seabream, FAO, 1 ,194.
  • Orban, E., Sinesio, F. ve Paoletti, F. (1997). The functional properties of the proteins, texture and the sensory characteristics of frozen sea bream fillets (Sparus aurata) from different Farming systems. LWT Food Science and Technology, 30, 214ı 217.
  • Özogul, Y. and Özogul, F. (2007). Fatty acid profiles of commercially important fish species from the mediterranean, Aegean and Black seas. Food Chemistry, 100, 1637-1638.
  • Parrish, C. C., McLeod, C. A. ve Ackman, R. G. (1995). Sensory evaluation of atlantic salmon fed three types of herring-based diet. Journal of Science of Food and Agriculture, 68 (3), 325-329.
  • Periago, M., Ayala, M., 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, Dicentrarchus labrax L. Aquaculture, 249, 175-188.
  • Schorm.ller, J.(1986). Handbuch der Lebensmittel Chemie, Band III/2 Teil. Tierische Lebensmittel Eier, Fleisch, Buttermilch. Springer- Verlag Berlin-Heidelberg-New York. 1341-1397.
  • Schubring, R. (2003). Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J. Oehlenschlager and G. Olafsdottir, Editors, Quality of fish from catch to consumer: Labelling, monitoring and traceability, Wageningen Academic Publishers, 251-263, Netherland.
  • Schubring, R. (2002). Texture measurement on gutted cod during storage in ice using a hand-held instrument. Informationen für die Fischwirtschaft aus der Fischereiforsch., 49, 25-27.
  • Segato, S., Lopparelli, R. M., Francescon, A., Barbaro, A., Trisolini, R. ve Andrighetto, I. (2003). Effetto della ploidia sulle caratteristiche qualitative dell'ombrina (Umbrina cirrosa L.). In Atti 33 congresso nazionale SIBM, 10 (2): 485-489.
  • Tuik. (2007). Turkish Statistical Institute, Fishery statistics year book of Turkey, Ankara.

EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI

Yıl 2009, Cilt: 24 Sayı: 2, 25 - 37, 29.12.2011

Tolga Dinçer , Aslı Cadun Kutsal Gamsız

Öz

Bu çalışmanın amacı aynı beslenme rejimi uygulanmış Karadeniz'de Ordu ili
sınırları içinde (Perşembe ilçesinde) ve Ege denizinde Muğla ili sınırları içinde (Milas
ilçesi Kazıklı beldesinde) yetiştirilmiş levrek balıklarında (Dicentrarchus labrax) kimyasal
kompozisyon, yağ asidi içeriği, doku, renk ve duyusal özelliklerinin farklılıklarını tespit
etmektir. Ege bölgesinden elde edilen levrek örneklerinde, Karadeniz bölgesinden
alınana nazaran istatistiksel anlamda yüksek (P< 0.05) yağ içeriği tespit edilmiştir. Çoklu
doymamış yağ asitleri/Doymuş yağ asitlerine oranı (ÇDYA/DYA) ve eikosapentaenoik
asit ve / dekosaheksaenoik asit (EPA / DHA) oranları Ege denizinden hasat edilen levrek
örneklerinde daha yüksek olarak tespit edilmiştir. Doku profil analizi ve renk sonuçlarında
gruplar arası farlılık tespit edilmemiştir (P>0.05). Duyusal değerlendirmeye göre sonuçlar
yağlılık parametresi dışında yakın olarak bulunmuştur. Panelistler Ege Denizi levreğini
kimyasal kompozisyon analizi sonuçlarıyla bağlantılı olarak daha yağlı bulmuşlardır
(P< 0.05).

Anahtar Kelimeler

Levrek doku duyusal yaklaşık kompozisyon akuvakültür

Kaynakça

  • Akbulut, B., Kurtoğlu, Z., Ustundağ, E. ve Aksungur M. (2008). Karadeniz bölgesindeki balık yetistiriciliğinin tarihsel gelisimi ve gelecek projeksiyonu. Journal of. Fisheries Science.com, 3, 76-85.
  • Alasalvar, C , Taylor, K.D.A., Zubcov, E., Shahidi, F ve Alexis, M. (2002). Differentiation of cultured and wild sea bass (Dicentrarchus labrax), total lipids content, fatty acid and trace mineral composition, Food Chemistry, 79, 145-150.
  • Amerio, M, Riggi, C. ve Badini, C.(1996). Meat quality of reared fish: nutritional aspects, Italian Journal of Food Science, 3: 221-229.
  • AOAC. (1995). Official Methods of Analysis 16th edn., Association of Official Analytical Chemists, 1995, Arlington, USA.
  • Baki, B, Kalma M. (2010). Orta Karadeniz Kıyısal Bölgesi'ndeki (Sinop) Deniz Levreğinin (Dicentrarchus labrax L., 1758) Yıllık Büyüme Oranlarının İncelenmesi Üzerine Bir Araştırma. Fırat Üniv. Fen Bilimleri Dergisi . 22 (1), 55-59.
  • Blig E. G. ve Dyer, W. J.(1959). A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistrl and Physiology . 37, 911-917.
  • Conrad, K. M., Mast M. G., MacNeil, J. H. ve Clouser C. S.(1994). Performance, composition and sensory quality of adult channel catfish (Ictalurus punctatus) Fed a Dried Waste Egg Product. International Journal of Food Science and Techology, 29, 9-18.
  • Dendrinos, P., Thorpe, J.P. (1985). Effect of reduced salinity on growth and body composition in the European bass (Dicentrarchus labrax L., 1758) Aquaculture: 7, (49), 333-358.
  • Demircan, N.T., Türkoğlu, M. (2006). Güney Karadeniz Kıyılarında (Sinop Körfezi) Kış Dönemi Fitoplankton Yoğunluğunda Meydanda Gelen Günlük Değişimler. E.U. Journal of Fisheries & Aquatic Sciences 2006 Cilt/Volume 23, Ek/Suppl. (1/1): 57ı 60.
  • Feap, (Fish Farmers Association)(2008) Sea Bass production in Europe, http:// feap. info/production/species/seabasses/seabassprod en. asp. (25.05.2010)
  • Gdap (General Directorate of Agriculture Production) (2008). Fisheries Statistics, http://www. tugem.gov.tr/tugemweb/bv suurunleri. html. (20.05.2010).
  • Grigorakis, K. Taylor K.D. and. Alexis, M (2003). Seasonal patterns of spoilage of ice- stored cultured gilthead sea bream (Sparus aurata), Food Chemistry 81(2), pp. 263-268.
  • Horrocks, L. A. ve Yeo, Y. K. (1999). Health benefits of docosohexaenoic acid (Dha). Pharmacoligical. Research, 40, 211-225.
  • Huss, H. H. (1999). El pescado fresco: su calidad y cambios de su calidad. Documento Técnico de pesca 348. Organización de las Naciones Unidas para la Agricultura y la Alimentación, FAO, Roma, Italia.
  • Ichihara, K., Shibahara, A., Yamamoto, K. ve Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids., 3 1 , 535-539.
  • Jahncke, M. L., Hale, M. B., Gooch, J. A.ve Hopkins, J. S. (1998). Comparison of pond- raised and wild red drum (Sciaenops ocellatus) with respect to proximate composition, fatty acids profiles and sensory evaluations. Journal of Food Science, 53: 286-287.
  • Krajnovic-Ozretic, M., Najdek, M. ve Ozretic, B. (1994). Fatty acid in liver and muscle of farmed and wild sea bass (Dicentrarchus labrax, L.), Comparative Biochemistry and Physiology, 109: 611-617.
  • Kyrana, V. R. ve Lougovois, V. P. (2002). Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science and Technology, 37, 319-328.
  • Lall, S.P. (1995). Macro and trace elements in fish and shellfish. In: Ruither, A., Ed., Fish and Fishery Products: Composition, Nutritive Properties and Stability. C A B Int., 187-214, UK.
  • Lopparelli, R.M., Segato, S., Corato, A., Fasolato L. ve Andrighetto I. (2004). Sensory evaluation of sea bass (Dicentrarchus labrax L.) fed two diets differing in fat content. Veterinary Research Communications, 28, 225-227.
  • Ludorff, W. ve Meyer, V. (1973). Fische und Fischerzeugnisse, Paul Parey Verlag Hamburg-Berlin; 59, 77, 309.
  • Merrill, A.L., ve Watt, B.K.(1993). Energy value of foods, basis and derivation (P. 2). Agriculture research service. United States Department of Agriculture. Agriculture handbook, 74.
  • Moretti, A., Pedini Fernandez-Criado, M., Cittolin, G. ve Guidastri, R. (1999). Manual on hatchery production of seabass and gilthead seabream, FAO, 1 ,194.
  • Orban, E., Sinesio, F. ve Paoletti, F. (1997). The functional properties of the proteins, texture and the sensory characteristics of frozen sea bream fillets (Sparus aurata) from different Farming systems. LWT Food Science and Technology, 30, 214ı 217.
  • Özogul, Y. and Özogul, F. (2007). Fatty acid profiles of commercially important fish species from the mediterranean, Aegean and Black seas. Food Chemistry, 100, 1637-1638.
  • Parrish, C. C., McLeod, C. A. ve Ackman, R. G. (1995). Sensory evaluation of atlantic salmon fed three types of herring-based diet. Journal of Science of Food and Agriculture, 68 (3), 325-329.
  • Periago, M., Ayala, M., 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, Dicentrarchus labrax L. Aquaculture, 249, 175-188.
  • Schorm.ller, J.(1986). Handbuch der Lebensmittel Chemie, Band III/2 Teil. Tierische Lebensmittel Eier, Fleisch, Buttermilch. Springer- Verlag Berlin-Heidelberg-New York. 1341-1397.
  • Schubring, R. (2003). Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J. Oehlenschlager and G. Olafsdottir, Editors, Quality of fish from catch to consumer: Labelling, monitoring and traceability, Wageningen Academic Publishers, 251-263, Netherland.
  • Schubring, R. (2002). Texture measurement on gutted cod during storage in ice using a hand-held instrument. Informationen für die Fischwirtschaft aus der Fischereiforsch., 49, 25-27.
  • Segato, S., Lopparelli, R. M., Francescon, A., Barbaro, A., Trisolini, R. ve Andrighetto, I. (2003). Effetto della ploidia sulle caratteristiche qualitative dell'ombrina (Umbrina cirrosa L.). In Atti 33 congresso nazionale SIBM, 10 (2): 485-489.
  • Tuik. (2007). Turkish Statistical Institute, Fishery statistics year book of Turkey, Ankara.
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Tolga Dinçer

Aslı Cadun Bu kişi benim

Kutsal Gamsız Bu kişi benim

Yayımlanma Tarihi 29 Aralık 2011
Gönderilme Tarihi 29 Aralık 2011
Yayımlandığı Sayı Yıl 2009 Cilt: 24 Sayı: 2

Kaynak Göster

APA Dinçer, T., Cadun, A., & Gamsız, K. (2011). EGE DENİZİ VE KARADENİZ’DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI. Aquatic Sciences and Engineering, 24(2), 25-37.
AMA Dinçer T, Cadun A, Gamsız K. EGE DENİZİ VE KARADENİZ’DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI. Aqua Sci Eng. Aralık 2011;24(2):25-37.
Chicago Dinçer, Tolga, Aslı Cadun, ve Kutsal Gamsız. “EGE DENİZİ VE KARADENİZ’DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI”. Aquatic Sciences and Engineering 24, sy. 2 (Aralık 2011): 25-37.
EndNote Dinçer T, Cadun A, Gamsız K (01 Aralık 2011) EGE DENİZİ VE KARADENİZ’DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI. Aquatic Sciences and Engineering 24 2 25–37.
IEEE T. Dinçer, A. Cadun, ve K. Gamsız, “EGE DENİZİ VE KARADENİZ’DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI”, Aqua Sci Eng, c. 24, sy. 2, ss. 25–37, 2011.
ISNAD Dinçer, Tolga vd. “EGE DENİZİ VE KARADENİZ’DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI”. Aquatic Sciences and Engineering 24/2 (Aralık 2011), 25-37.
JAMA Dinçer T, Cadun A, Gamsız K. EGE DENİZİ VE KARADENİZ’DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI. Aqua Sci Eng. 2011;24:25–37.
MLA Dinçer, Tolga vd. “EGE DENİZİ VE KARADENİZ’DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI”. Aquatic Sciences and Engineering, c. 24, sy. 2, 2011, ss. 25-37.
Vancouver Dinçer T, Cadun A, Gamsız K. EGE DENİZİ VE KARADENİZ’DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI. Aqua Sci Eng. 2011;24(2):25-37.

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