Araştırma Makalesi
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Pişirmeye Hazır Marine Edilmiş Palamut Balığı (Sarda Sarda)’nın Dondurularak Depolama Boyunca Lipit Ve Duyusal Kalite Parametrelerinin İncelenmesi

Yıl 2021, Cilt: 6 Sayı: 1, 4 - 13, 31.03.2021
https://doi.org/10.35229/jaes.791623

Öz

Bu çalışmada, marinasyon sosunda bekletildikten sonra direkt pişirmeye hazır fırın poşetlerinde dondurularak depolanan (-18°C) palamut (Sarda sarda)’un lipit ve duyusal kalitesinde meydana gelen değişimler dört ay boyunca araştırılmıştır. Çalışma sonucunda, kontrol grubunun nem (%), ham protein (%),lipit (%) ve ham kül (%) içeriği sırasıyla %55.17, % 26.54, %9.11 ve %1.58 olarak bulunurken, marine palamutun nem (%), ham protein (%), lipit (%) ve ham kül (%) içeriği ise sırasıyla %58.16, %23.63, %11.34 ve %1.75 olarak bulunmuştur. Yapılan t testi sonucunda, nem (%), protein (%),lipit (%) ve ham kül (%) değerleri bakımından gruplar arasındaki farklılığın önemli olduğu bulunmuştur (p<0.05). Araştırmada, dondurarak depolama boyunca lipit kalitesinin belirlenmesinde kullanılan tiyobarbitürik asit (TBA, mg malonaldehit/ kg örnek) değerleri başlangıçta kontrol grubunda 3.44 ± 0.098 mg malonaldehit/ kg örnek iken depolama sonucunda bu değerin 6.90 ± 0.421 mg malonaldehit/kg örnek’e ve marine grubunda 1.92 ± 0.069 mg malonaldehit/ kg örnek iken bu değerin depolama sonunda 3.56±0.021 mg malonaldehit/kg örnek değerine önemli bir şekilde arttığı belirlenmiştir (p<0.05). Yağ asiti kompozisyonu bakımından ise gruplar arasında depolama boyunca önemli değişimlerin olduğu tespit edilmiştir (p<0.05). Duyusal analizlere göre, depolamanın sonunda kontrol grubunun koku, lezzet ve genel kabul edilebilirlik bakımından tüketilebilirlik sınırı aştığı halde, marine palamutların tüm duyusal parametreler bakımından tüketilebilir olduğu belirlenmiştir.

Destekleyen Kurum

Ordu Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Proje Numarası

BY-1732

Kaynakça

  • Albertos, I, Martín‐Diana, A.B., Jaime, I., Avena‐Bustillos, R.J., McHugh, T.H., Takeoka, G., Dao, L., & Rico, D., 2018. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle. Journal of Food Processing Preservation, doi: https://doi.org/10.1111/jfpp.13397.
  • Altan, C.A., & Turan, H. (2016). Synergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793). Journal of Food Protection, 79(12), 2136–2142.
  • Anonim (2019). T.C. Tarim ve Orman Bakanlığı Su Ürünleri İstatistikleri, Mart 2019.
  • AOAC (1990). Official Methods of Analysis of the AOAC, 15th ed. Association of Official Analytical Chemists, Arlington, VA, USA.
  • AOAC (1995). Method AOAC 981.10, Official Methods of Analysis of AOAC International, 16th ed. AOAC International, Gaithersburg, MD, USA.
  • Bayır, A., Haliloglu, H. I., Sirkecioğlu, A. N., & Aras, N. M. (2006). Fatty acid composition in some selected marine fish species living in Turkish waters. Jounal of the Science of and Food Agriculture, 86, 163–168.
  • Bligh E. G., & Dyer, W. J. (1959). A Rapid Method of Total Lipid Extraction and Purification. Canadian Journal of Biochemistry and Physiology, doi: https://doi.org/10.1139/o59-099.
  • Björkroth, J., 2005. Microbiological ecology of marinated meat products, Meat Science, 70, 477-480. Brandt, L. A. (2001). Marinades’Meat’challenges. Prepared Foods, 6, 28-32.
  • Huang, L. -T., Bülbül, U., Wen, P. -C., Glew, R. H., & Ayaz, F. A. (2012). Fatty Acid Composition of 12 Fish Species from the Black Sea. Journal of Food Science, doi: https://doi.org/10.1111/j.1750-3841.2012.02661.x
  • Collette, B. B., & Nauen, C. E. (1983). FAO species catalogue vol. 2. Scombrids of the world. An annotated and illustrated catalogue of tunas, mackerels, bonitos and related species known to date. FAO Fisheries Synopsis, 2, 53–54.
  • Çorapçı, B. (2018). Ön işlemsiz donmuş depolanan (-22± 1 ºC) hamsi (Engraulis encrasicolus, Linnaeus 1758) ve palamut (Sarda sarda, Bloch 1793) balıklarının duyusal, besinsel, kimyasal ve mikrobiyolojik özellikleri. GIDA, 43(6), 1075-1090.
  • Duncan, D. B. (1955). Multiple range and multiple F tests. Biometrics, 11, 1-42.
  • Dyer, W.J., Fench, H. V., & Snow, J. M. (1950). Proteins in fish muscle. 1. Extraction of protein fraction in fresh fish. Journal of the Fisheries Research Board of Canada, 7(10), 585-589.
  • Ergezer, H., & Gökçe, R. (2004). Kanatli Etlerinin Marinasyon Tekniği İle İşlenmesi. Pamukkale Üniversitesi Mühendislik Fakültesi Mühendislik Bilimleri Dergisi, 10(2), 227-233.
  • Göğüş, U., & Smith, C. (2010). n-3 Omega fatty acids: a review of current knowledge. International Journal of Food Science and Technology, 45, 417–436.
  • Harris, W. S. (2007). Omega-3 fatty acids and cardiovascular disease: A case for omega-3 index as a new risk factor. Pharmacological Research, 55, 217–223.
  • Helland, I. B., Smith, L., Saarem, K., Saugstad, O. D., & Drevon, C. A. (2003). Maternal supplementation with very-long- chain n-3 fatty acids during pregnancy and lactation augments children’s IQ at 4 years of age. Pediatrics, 111(1), 39–44.
  • Husein, Y., Secci, G., Mancini, S., Zanoni, B. & Parisi, G. (2020) Nutritional Quality, Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking, Journal of Aquatic Food Product Technology, 29:2, 207-217.
  • Ichihara, K., Shibahara, A., Yamamoto, K., & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5), 535-539.
  • Karakoltsidis, P. A., Zotos, A., & Constantinides, S. M. (1995). Composition of the commercially important Mediterranean fin fish, crustaceans, and molluscs. Journal of Food Composition and Analysis, 8, 258–273.
  • Koletzko, B., Lien, E., Agostoni, C., Böhles, H., Campoy, C., Cetin, I., Decsi, T., Dudenhausen, J. W., & Dupont, C. (2008). The roles of long-chain polyunsaturated fatty acids in pregnancy, lactation and infancy: Review of current knowledge and consensus recommendations. Journal of Perinatal Medicine, 36, 5–14.
  • Koral, S., & Köse, S. (2018). The Effect of Using Frozen Raw Material and Different Salt Ratios on The Quality Changes of Dry Salted Atlantic Bonito (Lakerda) at Two Storage Conditions. Food and Health, doi: 10.3153/FH18022.
  • Kris-Etherton P. M., Harris W. S., & Appel L. J. (2003). Fish consumption, fish oil, omega-3 fatty acids and cardiovascular disease. Circulation, 106, 2747–2757. Lee, A. H., & Hiramatsu, N. (2011). Role of n-3 series polyunsaturated fatty acids in cardiovascular disease prevention. Nutrition and Dietary Supplements, 3, 93–100.
  • Lemos, A. L. S. C., Nunes, D. R. M., & Viana, A.G. (1999). Optimization of the Still-marinating Process of Chicken Parts. Meat Science, 52, 227-234.
  • McEvoy, J. H. (2003). The might of marinades. Prepared Foods, 172, 49-58.
  • Mısır, G.B., Tufan, B., & Köse, S. (2014). Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch, 1793) of Black Sea. International Journal of Food Science and Technology, doi:10.1111/ijfs.12578.
  • Mol, S., Özturan, S., & Coşansu, S. (2012). Determination of The Quality and Shelf Life of Sous Vide Packaged Bonito (Sarda sarda, Bloch, 1793) Stored at 4 and 12°C. Journal of Food Quality, 35(2), 137-143.
  • Moreira, A. B., Visentanier, J.V., de Souza N., E., & Matsushita, M. (2001). Fatty acid Profile And Cholesterol Contents Of Three Brazilian Brycon Freshwater Fishes. Journal of Food Composition and Analysis, 14, 6, 565-574.
  • Osman, H., Suriah, A. R., & Law, E. C., (2001). Fatty acid composition and cholesterol content of selected marine fish in malaysian waters. Food Chemistry, 73, 55-60
  • Parks, S. S., Reynolds, A. E., & Wicker, L. (2000). Aqueous Apple Flavoring in Breast Muscle has Physical, Chemical and Sensory Properties Smilar to Those of Phosphate Marinated Controls. Poultry Science, 79, 1183-1188.
  • Paulus, K., Zacharias, R., Robinson, L., & Geidel, H. (1979). Kritische betrachtungen zur Bewetenden Prufung mit skale’’ Als Einem Wesentlichen Verfahren Der Sensorichen Analyse. LWT Food Science and Technology, 12, 52– 61.
  • Ramakrishnan, U., Stein, A. D., Parra-Cabrera, S., Wang, M., Imhoff-Kunsch, B., Juarez-Marquez, S., Rivera, J., & Martorell, R. (2010). Effects of docosahexaenoic acid supplementation during pregnancy on gestational age and size at birth: randomized, double-blind, placebo-controlled trial in Mexico. Food and Nutrition Bulleetin, 31(2), 108–116.
  • Rzepka, M., Özoğul, F. Surówka, K., & Michalczyk, M. (2013). Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravid. International Journal of Food Science and Technology, doi: 10.1111/ijfs.12094.
  • Saito, H., Yamashiro, R., Alasalvar, C., & Konno, T. (1999). Influence of diet on fatty acids of three subtropical fish, subfamily Caesioninae (Caesio diagramma and C. tile) and family siganidae (Siganus canaliculatus). Lipids, 34, 1073–1082.
  • Schormüller, J. (1968). Handbuch der Lebensmittelchemie. Band III ⁄ 2: Handbuch der Lebensmittelchemie, Ed.: Acker, L., Bergner, K. -G., Diemair, W., Heimann, W., Kiermeier, F., Schormüller, J., Souci, S. W., Springer-Verlag, Berlin, Germany, 1482–1537.
  • Shylaja, M. R. and Peter, K. V., 2004. The functional role of herbal spices, in Handbook of Herbs and Spices, Ed. Peter, K. V. Woodhead Publishing Limited, Cambridge.
  • Sikorski, Z. E. (1980). Technologia żywności pochodzenia morskiego. Whydawnictwa, Naukowo-Techniczne, Warszawa, Poland, 567pp.
  • Simopoulos, A. P. (2003). Omega-3 Fatty Acids and Cancer. Indoor and Built Environment, 12(6), 405–412.
  • Smith, D. (1999). Marination Tender to the Bottom Line. Broiler Industry, 62 (6), 22, 24-27.
  • Smith, D. P., & Acton, J.C. (2001). Marination, Cooking and Curing of Poultry Products, Chapter 15: Poultry Meat Processing, Ed.: Sams, A. R., CRC Pres, Boca Raton F. L., 257-279.
  • Stajner, D., Milic, N., Canadanovic-Brunet, J., Kapor, A., Stajner, M., & Popovic, B.M. (2006). Exploring Allium species as a source of potential medicinal agents. Wiley InterScience, 20, 581–584.
  • Tan, F. J. (2002). Microbiological, Physical and Sensory Chacteristics of Marinated Chicken Drumsticks Treated With Nisin, Thermal Treatment, Tumbling and the Lactoperoxidase System, Dissertation, The Ohio State University, 261p.
  • Tanakol, R., Yazıcı, Z., Şener, E., & Sencer, E. (1999). Fatty acid composition of 19 species of fish from the Black Sea and the Marmara Sea. Lipids, 34, 291–297.
  • Tarladgis B., Watts, B. M., & Yonathan, M. (1960). Distilation method for determination of malonaldehyde in rancid food. Journal of American Oil Chemistry Society, 37 (1), 44-48.
  • Turan, H., & Erkoyuncu, İ. (2004). Farklı İşlemler Uygulanarak Dondurulan Palamut Balıklarında (Sarda sarda Bloch, 1793) Donmuş Depolama Süresince Oluşan Kalite Değişimleri. Turkish Journal of Veterinary and Animal Sciences, 28, 1017-1024.
  • Turan, H., Kaya, Y., Erkoyuncu, İ., & Sönmez, G. (2006). Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda sarda, Bloch 1793). Journal of Food Quality, 29, 470-478.
  • Xargayo, M., Lagares, J., Fernandez, E., Ruiz, D., & Borell, D. (2001). Marination of Fresh Meats by Means of Spray Effect: Influence of Spray Injection on the Quality of Marinated Products. Fleischwirtschaft International 81(2): 93-98.
  • Yerlikaya, P., & Gökoğlu, N. (2010a). Effect of Previous Plant Extract Treatment on Sensory and Physical Properties of Frozen Bonito (Sarda sarda) Filllets. Turkish Journal of Fisheries and Aquatic Sciences, 10, 341-349.
  • Yerlikaya, P., & Gökoğlu, N. (2010b). Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage. International Journal of Food Science and Technology, 45, 252–257. Yoshida, H. O. (1980). Synopsis of biological data on bonitos of the genus Sarda. NOAA Tech. Rep. NMFS Circ. 432. FAO Fisheries Synopsis, 118, 1–50.
  • Zaboukas, N., Miliou, H., Megalofonou, P., & Moraitou-Apostolopoulou, M. (2006). Biochemical composition of the Atlantic bonito Sarda sarda from the Aegean Sea (eastern Mediterranean Sea) in different stages of sexual maturity. Journal of Fish Biology, 69, 347–362.

Investigatıon of Lipid and Sensory Quality Parameters During Frozen Storage of Ready to Cook Marinated Atlantic Bonito (Sarda Sarda)

Yıl 2021, Cilt: 6 Sayı: 1, 4 - 13, 31.03.2021
https://doi.org/10.35229/jaes.791623

Öz

Bu çalışmada, marinasyon sosunda bekletildikten sonra direkt pişirmeye hazır fırın poşetlerinde dondurularak depolanan (-18°C) palamut (Sarda sarda)’un lipit ve duyusal kalitesinde meydana gelen değişimler dört ay boyunca araştırılmıştır. Çalışma sonucunda, kontrol grubunun nem (%), ham protein (%),lipit (%) ve ham kül (%) içeriği sırasıyla %55.17, % 26.54, %9.11 ve %1.58 olarak bulunurken, marine palamutun nem (%), ham protein (%), lipit (%) ve ham kül (%) içeriği ise sırasıyla %58.16, %23.63, %11.34 ve %1.75 olarak bulunmuştur. Yapılan t testi sonucunda, nem (%), protein (%),lipit (%) ve ham kül (%) değerleri bakımından gruplar arasındaki farklılığın önemli olduğu bulunmuştur (p<0.05). Araştırmada, dondurarak depolama boyunca lipit kalitesinin belirlenmesinde kullanılan tiyobarbitürik asit (TBA, mg malonaldehit/ kg örnek) değerleri başlangıçta kontrol grubunda 3.44 ± 0.098 mg malonaldehit/ kg örnek iken depolama sonucunda bu değerin 6.90 ± 0.421 mg malonaldehit/kg örnek’e ve marine grubunda 1.92 ± 0.069 mg malonaldehit/ kg örnek iken bu değerin depolama sonunda 3.56±0.021 mg malonaldehit/kg örnek değerine önemli bir şekilde arttığı belirlenmiştir (p<0.05). Yağ asiti kompozisyonu bakımından ise gruplar arasında depolama boyunca önemli değişimlerin olduğu tespit edilmiştir (p<0.05). Duyusal analizlere göre, depolamanın sonunda kontrol grubunun koku, lezzet ve genel kabul edilebilirlik bakımından tüketilebilirlik sınırı aştığı halde, marine palamutların tüm duyusal parametreler bakımından tüketilebilir olduğu belirlenmiştir.

Proje Numarası

BY-1732

Kaynakça

  • Albertos, I, Martín‐Diana, A.B., Jaime, I., Avena‐Bustillos, R.J., McHugh, T.H., Takeoka, G., Dao, L., & Rico, D., 2018. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle. Journal of Food Processing Preservation, doi: https://doi.org/10.1111/jfpp.13397.
  • Altan, C.A., & Turan, H. (2016). Synergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793). Journal of Food Protection, 79(12), 2136–2142.
  • Anonim (2019). T.C. Tarim ve Orman Bakanlığı Su Ürünleri İstatistikleri, Mart 2019.
  • AOAC (1990). Official Methods of Analysis of the AOAC, 15th ed. Association of Official Analytical Chemists, Arlington, VA, USA.
  • AOAC (1995). Method AOAC 981.10, Official Methods of Analysis of AOAC International, 16th ed. AOAC International, Gaithersburg, MD, USA.
  • Bayır, A., Haliloglu, H. I., Sirkecioğlu, A. N., & Aras, N. M. (2006). Fatty acid composition in some selected marine fish species living in Turkish waters. Jounal of the Science of and Food Agriculture, 86, 163–168.
  • Bligh E. G., & Dyer, W. J. (1959). A Rapid Method of Total Lipid Extraction and Purification. Canadian Journal of Biochemistry and Physiology, doi: https://doi.org/10.1139/o59-099.
  • Björkroth, J., 2005. Microbiological ecology of marinated meat products, Meat Science, 70, 477-480. Brandt, L. A. (2001). Marinades’Meat’challenges. Prepared Foods, 6, 28-32.
  • Huang, L. -T., Bülbül, U., Wen, P. -C., Glew, R. H., & Ayaz, F. A. (2012). Fatty Acid Composition of 12 Fish Species from the Black Sea. Journal of Food Science, doi: https://doi.org/10.1111/j.1750-3841.2012.02661.x
  • Collette, B. B., & Nauen, C. E. (1983). FAO species catalogue vol. 2. Scombrids of the world. An annotated and illustrated catalogue of tunas, mackerels, bonitos and related species known to date. FAO Fisheries Synopsis, 2, 53–54.
  • Çorapçı, B. (2018). Ön işlemsiz donmuş depolanan (-22± 1 ºC) hamsi (Engraulis encrasicolus, Linnaeus 1758) ve palamut (Sarda sarda, Bloch 1793) balıklarının duyusal, besinsel, kimyasal ve mikrobiyolojik özellikleri. GIDA, 43(6), 1075-1090.
  • Duncan, D. B. (1955). Multiple range and multiple F tests. Biometrics, 11, 1-42.
  • Dyer, W.J., Fench, H. V., & Snow, J. M. (1950). Proteins in fish muscle. 1. Extraction of protein fraction in fresh fish. Journal of the Fisheries Research Board of Canada, 7(10), 585-589.
  • Ergezer, H., & Gökçe, R. (2004). Kanatli Etlerinin Marinasyon Tekniği İle İşlenmesi. Pamukkale Üniversitesi Mühendislik Fakültesi Mühendislik Bilimleri Dergisi, 10(2), 227-233.
  • Göğüş, U., & Smith, C. (2010). n-3 Omega fatty acids: a review of current knowledge. International Journal of Food Science and Technology, 45, 417–436.
  • Harris, W. S. (2007). Omega-3 fatty acids and cardiovascular disease: A case for omega-3 index as a new risk factor. Pharmacological Research, 55, 217–223.
  • Helland, I. B., Smith, L., Saarem, K., Saugstad, O. D., & Drevon, C. A. (2003). Maternal supplementation with very-long- chain n-3 fatty acids during pregnancy and lactation augments children’s IQ at 4 years of age. Pediatrics, 111(1), 39–44.
  • Husein, Y., Secci, G., Mancini, S., Zanoni, B. & Parisi, G. (2020) Nutritional Quality, Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking, Journal of Aquatic Food Product Technology, 29:2, 207-217.
  • Ichihara, K., Shibahara, A., Yamamoto, K., & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5), 535-539.
  • Karakoltsidis, P. A., Zotos, A., & Constantinides, S. M. (1995). Composition of the commercially important Mediterranean fin fish, crustaceans, and molluscs. Journal of Food Composition and Analysis, 8, 258–273.
  • Koletzko, B., Lien, E., Agostoni, C., Böhles, H., Campoy, C., Cetin, I., Decsi, T., Dudenhausen, J. W., & Dupont, C. (2008). The roles of long-chain polyunsaturated fatty acids in pregnancy, lactation and infancy: Review of current knowledge and consensus recommendations. Journal of Perinatal Medicine, 36, 5–14.
  • Koral, S., & Köse, S. (2018). The Effect of Using Frozen Raw Material and Different Salt Ratios on The Quality Changes of Dry Salted Atlantic Bonito (Lakerda) at Two Storage Conditions. Food and Health, doi: 10.3153/FH18022.
  • Kris-Etherton P. M., Harris W. S., & Appel L. J. (2003). Fish consumption, fish oil, omega-3 fatty acids and cardiovascular disease. Circulation, 106, 2747–2757. Lee, A. H., & Hiramatsu, N. (2011). Role of n-3 series polyunsaturated fatty acids in cardiovascular disease prevention. Nutrition and Dietary Supplements, 3, 93–100.
  • Lemos, A. L. S. C., Nunes, D. R. M., & Viana, A.G. (1999). Optimization of the Still-marinating Process of Chicken Parts. Meat Science, 52, 227-234.
  • McEvoy, J. H. (2003). The might of marinades. Prepared Foods, 172, 49-58.
  • Mısır, G.B., Tufan, B., & Köse, S. (2014). Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch, 1793) of Black Sea. International Journal of Food Science and Technology, doi:10.1111/ijfs.12578.
  • Mol, S., Özturan, S., & Coşansu, S. (2012). Determination of The Quality and Shelf Life of Sous Vide Packaged Bonito (Sarda sarda, Bloch, 1793) Stored at 4 and 12°C. Journal of Food Quality, 35(2), 137-143.
  • Moreira, A. B., Visentanier, J.V., de Souza N., E., & Matsushita, M. (2001). Fatty acid Profile And Cholesterol Contents Of Three Brazilian Brycon Freshwater Fishes. Journal of Food Composition and Analysis, 14, 6, 565-574.
  • Osman, H., Suriah, A. R., & Law, E. C., (2001). Fatty acid composition and cholesterol content of selected marine fish in malaysian waters. Food Chemistry, 73, 55-60
  • Parks, S. S., Reynolds, A. E., & Wicker, L. (2000). Aqueous Apple Flavoring in Breast Muscle has Physical, Chemical and Sensory Properties Smilar to Those of Phosphate Marinated Controls. Poultry Science, 79, 1183-1188.
  • Paulus, K., Zacharias, R., Robinson, L., & Geidel, H. (1979). Kritische betrachtungen zur Bewetenden Prufung mit skale’’ Als Einem Wesentlichen Verfahren Der Sensorichen Analyse. LWT Food Science and Technology, 12, 52– 61.
  • Ramakrishnan, U., Stein, A. D., Parra-Cabrera, S., Wang, M., Imhoff-Kunsch, B., Juarez-Marquez, S., Rivera, J., & Martorell, R. (2010). Effects of docosahexaenoic acid supplementation during pregnancy on gestational age and size at birth: randomized, double-blind, placebo-controlled trial in Mexico. Food and Nutrition Bulleetin, 31(2), 108–116.
  • Rzepka, M., Özoğul, F. Surówka, K., & Michalczyk, M. (2013). Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravid. International Journal of Food Science and Technology, doi: 10.1111/ijfs.12094.
  • Saito, H., Yamashiro, R., Alasalvar, C., & Konno, T. (1999). Influence of diet on fatty acids of three subtropical fish, subfamily Caesioninae (Caesio diagramma and C. tile) and family siganidae (Siganus canaliculatus). Lipids, 34, 1073–1082.
  • Schormüller, J. (1968). Handbuch der Lebensmittelchemie. Band III ⁄ 2: Handbuch der Lebensmittelchemie, Ed.: Acker, L., Bergner, K. -G., Diemair, W., Heimann, W., Kiermeier, F., Schormüller, J., Souci, S. W., Springer-Verlag, Berlin, Germany, 1482–1537.
  • Shylaja, M. R. and Peter, K. V., 2004. The functional role of herbal spices, in Handbook of Herbs and Spices, Ed. Peter, K. V. Woodhead Publishing Limited, Cambridge.
  • Sikorski, Z. E. (1980). Technologia żywności pochodzenia morskiego. Whydawnictwa, Naukowo-Techniczne, Warszawa, Poland, 567pp.
  • Simopoulos, A. P. (2003). Omega-3 Fatty Acids and Cancer. Indoor and Built Environment, 12(6), 405–412.
  • Smith, D. (1999). Marination Tender to the Bottom Line. Broiler Industry, 62 (6), 22, 24-27.
  • Smith, D. P., & Acton, J.C. (2001). Marination, Cooking and Curing of Poultry Products, Chapter 15: Poultry Meat Processing, Ed.: Sams, A. R., CRC Pres, Boca Raton F. L., 257-279.
  • Stajner, D., Milic, N., Canadanovic-Brunet, J., Kapor, A., Stajner, M., & Popovic, B.M. (2006). Exploring Allium species as a source of potential medicinal agents. Wiley InterScience, 20, 581–584.
  • Tan, F. J. (2002). Microbiological, Physical and Sensory Chacteristics of Marinated Chicken Drumsticks Treated With Nisin, Thermal Treatment, Tumbling and the Lactoperoxidase System, Dissertation, The Ohio State University, 261p.
  • Tanakol, R., Yazıcı, Z., Şener, E., & Sencer, E. (1999). Fatty acid composition of 19 species of fish from the Black Sea and the Marmara Sea. Lipids, 34, 291–297.
  • Tarladgis B., Watts, B. M., & Yonathan, M. (1960). Distilation method for determination of malonaldehyde in rancid food. Journal of American Oil Chemistry Society, 37 (1), 44-48.
  • Turan, H., & Erkoyuncu, İ. (2004). Farklı İşlemler Uygulanarak Dondurulan Palamut Balıklarında (Sarda sarda Bloch, 1793) Donmuş Depolama Süresince Oluşan Kalite Değişimleri. Turkish Journal of Veterinary and Animal Sciences, 28, 1017-1024.
  • Turan, H., Kaya, Y., Erkoyuncu, İ., & Sönmez, G. (2006). Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda sarda, Bloch 1793). Journal of Food Quality, 29, 470-478.
  • Xargayo, M., Lagares, J., Fernandez, E., Ruiz, D., & Borell, D. (2001). Marination of Fresh Meats by Means of Spray Effect: Influence of Spray Injection on the Quality of Marinated Products. Fleischwirtschaft International 81(2): 93-98.
  • Yerlikaya, P., & Gökoğlu, N. (2010a). Effect of Previous Plant Extract Treatment on Sensory and Physical Properties of Frozen Bonito (Sarda sarda) Filllets. Turkish Journal of Fisheries and Aquatic Sciences, 10, 341-349.
  • Yerlikaya, P., & Gökoğlu, N. (2010b). Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage. International Journal of Food Science and Technology, 45, 252–257. Yoshida, H. O. (1980). Synopsis of biological data on bonitos of the genus Sarda. NOAA Tech. Rep. NMFS Circ. 432. FAO Fisheries Synopsis, 118, 1–50.
  • Zaboukas, N., Miliou, H., Megalofonou, P., & Moraitou-Apostolopoulou, M. (2006). Biochemical composition of the Atlantic bonito Sarda sarda from the Aegean Sea (eastern Mediterranean Sea) in different stages of sexual maturity. Journal of Fish Biology, 69, 347–362.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Filiz Saygun Bu kişi benim 0000-0002-7426-6069

Bahar Tokur 0000-0002-7087-5801

Proje Numarası BY-1732
Yayımlanma Tarihi 31 Mart 2021
Gönderilme Tarihi 8 Eylül 2020
Kabul Tarihi 1 Ocak 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 6 Sayı: 1

Kaynak Göster

APA Saygun, F., & Tokur, B. (2021). Pişirmeye Hazır Marine Edilmiş Palamut Balığı (Sarda Sarda)’nın Dondurularak Depolama Boyunca Lipit Ve Duyusal Kalite Parametrelerinin İncelenmesi. Journal of Anatolian Environmental and Animal Sciences, 6(1), 4-13. https://doi.org/10.35229/jaes.791623


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