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Year 2009, Volume 24, Issue 2, 25 - 37, 29.12.2011

Abstract

References

  • 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

Year 2009, Volume 24, Issue 2, 25 - 37, 29.12.2011

Abstract

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).

References

  • 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.

Details

Primary Language Turkish
Journal Section Articles
Authors

Tolga DİNÇER


Aslı CADUN This is me


Kutsal GAMSIZ This is me

Publication Date December 29, 2011
Application Date December 29, 2011
Acceptance Date
Published in Issue Year 2009, Volume 24, Issue 2

Cite

Bibtex @ { ase119487, journal = {Aquatic Sciences and Engineering}, issn = {2602-473X}, eissn = {2602-473X}, address = {}, publisher = {Istanbul University}, year = {2011}, volume = {24}, number = {2}, pages = {25 - 37}, title = {EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI}, key = {cite}, author = {Dinçer, Tolga and Cadun, Aslı and Gamsız, Kutsal} }
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 . Retrieved from https://dergipark.org.tr/en/pub/ase/issue/9567/119487
MLA Dinçer, T. , Cadun, A. , Gamsız, K. "EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI" . Aquatic Sciences and Engineering 24 (2011 ): 25-37 <https://dergipark.org.tr/en/pub/ase/issue/9567/119487>
Chicago Dinçer, T. , Cadun, A. , Gamsız, K. "EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI". Aquatic Sciences and Engineering 24 (2011 ): 25-37
RIS TY - JOUR T1 - EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI AU - Tolga Dinçer , Aslı Cadun , Kutsal Gamsız Y1 - 2011 PY - 2011 N1 - DO - T2 - Aquatic Sciences and Engineering JF - Journal JO - JOR SP - 25 EP - 37 VL - 24 IS - 2 SN - 2602-473X-2602-473X M3 - UR - Y2 - 2022 ER -
EndNote %0 Aquatic Sciences and Engineering EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI %A Tolga Dinçer , Aslı Cadun , Kutsal Gamsız %T EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI %D 2011 %J Aquatic Sciences and Engineering %P 2602-473X-2602-473X %V 24 %N 2 %R %U
ISNAD Dinçer, Tolga , Cadun, Aslı , Gamsız, Kutsal . "EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI". Aquatic Sciences and Engineering 24 / 2 (December 2011): 25-37 .
AMA 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.
Vancouver Dinçer T. , Cadun A. , Gamsız K. EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI. Aquatic Sciences and Engineering. 2011; 24(2): 25-37.
IEEE T. Dinçer , A. Cadun and K. Gamsız , "EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI", Aquatic Sciences and Engineering, vol. 24, no. 2, pp. 25-37, Dec. 2011

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