Araştırma Makalesi
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Uskumru, Palamut ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi ve Balık Suyu Çorbası Yapımında Kullanımı

Yıl 2020, , 255 - 262, 31.12.2020
https://doi.org/10.25308/aduziraat.757938

Öz

Bu çalışmada, fırında pişirme işleminden sonra tepside kalan balık (uskumru, palamut ve levrek) sularının yağ asidi içeriği araştırılmıştır. Balık türlerinin yağ asidi kombinasyonlarını %25.35-%37.90 doymuş (SFA), %28.61-%38.80 tekli doymamış (MUFA) ve %20.60-26.02 çoklu doymamış asitler (PUFA'lar) oluşturmuştur. Omega 3 (w3) PUFA'ların değeri %13.50 ile %18.76 arasında değişirken Aterojenite (AI) ve Trombojenite İndeksi (TI) değerleri sırasıyla 0.44 ila 0.80 ve 0.35 ila 0.40 arasında bulunmuştur. Ayrıca uskumru, palamut ve levrek balıklarının fırında pişirme işlemi sonrasında elde edilen sularından balık suyu çorbaları hazırlanmış ve panelist algıları duyusal analizlerle belirlenmiştir. Duyusal analiz sonuçları atık balık sularının balık suyu çorbasına dönüştürülmesiyle elde edilen ürünün endüstriyel olarak da kullanılabileceğini göstermiştir.

Kaynakça

  • Alba M, Pérez-Andrés J, Harrison S, Brunton N, Burgess C, Tiwari B (2019) High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. Innovative Food Science & Emerging Technologies 55(2019): 80-87.
  • Başhan U (2019). Farklı Pişirme Tekniklerinin Uskumru Balığının (Scomber Scombrus, Lınnaeus,1758 ) Yağ Asidi İçeriğine Etkisi. T.C. Biruni Üniversitesi Sağlık Bilimleri Ensititüsü Yüksek Lisans Tezi, sayfa 39.
  • Bligh EC, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37:913-917.
  • Bouaziz M, Bejaoui S, Rabeh I, Besbes R, El R, Cafsi M, Falcon J (2017) Impact of temperature on sea bass, Dicentrarchus labrax, retina: Fatty acid composition, expression of rhodopsin and enzymes of lipid and melatonin metabolism. Experimental Eye Research 159(2017):87-97.
  • Che H, Zhou M, Zhang T, Ding L, Yanagita T, Xu J, Wang Y (2018) EPA enriched ethanolamine plasmalogens significantly improve cognition of Alzheimer’s disease mouse model by suppressing β-amyloid generation. Journal of Functional Foods 41(2018): 9-18.
  • Chen IC, Chapman FA, Wei CI, Porteir KM, O”Keefe SF (1995) Differentiation of cultured and wild sturgeon (Acipencer oxyrinchus desotoi) based on fatty acid composition. Journal of Food Science 60(3):631-635.
  • Cheng L, Zhu X, Hamaker B, Campanella O (2019). Complexation process of amylose under different concentrations of linoleic acid using molecular dynamics simulation. Carbohydrate Polymers 216(2019):157-166.
  • Childs MT, King IB, Knopp RH (1990) Divergent lipoprotein responses to fish oils with various ratios of eicosapentaenoic and docosahexaenoic acids. Animal Journal of Clinical Nutrition 52(4):632-639.
  • Conner WE (2000) Importance of n-3 fatty acids in health and disease. The American Journal of Clinical Nutrition 17(1):171-175.
  • Çorapçı B (2018). Ön İşlemsiz Donmuş Depolanan (-22± 1 ºC) Hamsi (Engraulis Encrasicolus, Linnaeus 1758) ve Palamut (Sarda sarda, Bloch 1793) Balıklarının Duyusal, Besinsel, Kimyasal Ve Mikrobiyolojik Özellikleri. Gıda 43(6):1075-1090
  • Erdem ÖA, Alkan B, Dinçer MT (2020) Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon. Ege Journal of Fisheries and Aquatic Sciences, 37(1):37-41.
  • Fenton WS, Hibbeln J, Knable M (2000) Essential fatty acids, lipid membrane abnormalities, and the diagnosis and treatment of schizophrenia. Biological Psychiatry 47(1): 8-21.
  • Ghaeni M, Ghahfarokhi K, Zaheri L (2013) Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices in Leiognathusbindus and Upeneussulphureus. Journal of Marine Science: Research & Development 3(138):1.
  • Giudetti AM, Cagnazzo R (2012) Beneficial effects of n-3 PUFA on chronic airway inflammatory diseases. Prostaglandins Other Lipid Mediators 99(3-4):57-97.
  • HMSO UK (1994) Nutritional aspects of cardiovascular disease (report on health and social subjects No. 46). London: HMSO.
  • Iaconisi V, Bonellia A, Pupino A, Gai F, Paris G (2018) Mealworm as dietary protein source for rainbow trout: Body and fillet quality traits. Aquaculture 484(2018): 197-204.
  • Ichihara K, Shibahara A, Yamamoto K, Nakayama T (1996) An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids 31(8):535-539.
  • La Rovere MT, Christensen JH (2015) The autonomic nervous system and cardiovascular disease: role of n-3 PUFAs. Vascular Pharmacology 71(2015):1-10.
  • Mısır G, 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 & Technology 49(12):2668-2677.
  • Moreira A, Pereira O, Garcia R, Valadares Filho S, Campos J, Souza V, Zervoudakis J (2001) Milk yield, intake and apparent digestibility of nutrients, ph and ruminal ammonia concentration in lactating cow fed diets containing corn silage and alfalfa and coastcross bermudagrass hays. Revista Brasileira de Zootecnia 30(3):1089-2001.
  • Nakamura H, Tsujiguchi, H, Kambayashi, Y, Hara A, Miyagi S, Yamada Y, Nakamura H (2019) Relationship saturated fatty acid intake and hypertension and oxidative stress. Nutrition 2019:8-15.
  • Omri B, Chalghoumi R, Izzo L (2019). Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens' Egg Yolk Fatty Acids Profile and Health Lipid Indexes. Nutrients 11(4):813.
  • Özogul Y, Özoğul F, Alagöz S (2007). Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study. Food Chemistry, 103(1):217-223.
  • Özoğul F, Yavuzer E, Özoğul Y, Kuley E (2013) Comparative quality loss in wild and cultured rainbow trout (Oncorhynchus mykiss) during chilling storage. Food Science and Technology Research 19(3):445-454.
  • Rahman SA, Huah TS, Hassan O, Daud NM (1995) Fatty acid composition of some Malaysian freshwater fish. Food Chemistry 54(1):45-49.
  • Raikos V, Ranawana V (2017) Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components–a review of recent advances. International Journal of Food Science & Technology 52(2017):68-80.
  • Rasoarahona JE, Barnathan G, Bianchini JP, Gaydou EM (2005) Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. macrochir and Tilapia rendalli) from Madagascar. Food Chemistry 91(4):683-694.
  • Secci G, Serra A, Concollato A, Conte G, Mele M, Olsen RE, Parisi G (2015) Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation. Journal of the Science of Food and Agriculture, 96(7):2426-2432.
  • Setty B, Betal S, Miller R, Brown D, Meirer M, Cahill M, Stuart M (2019) Relationship of Omega-3 fatty acids DHA and EPA with the inflammatory biomarker hs-CRP in children with sickle cell anemia. Prostaglandins, Leukotrienes and Essential Fatty Acids 146(2019):11-18.
  • Shang T, Liu L, Zhou J, Zhang M, Hu Q, Fang M, Gong Z (2017) Protective effects of various ratios of DHA/EPA supplementation on high-fat diet-induced liver damage in mice. Lipids Health Disease 2017(16):65.
  • Simopoulos AP (1991) Omega-3 fatty acids in health and disease and in growth and development, a review. American Journal of Clinical Nutrition 54(3):438-463.
  • Simopoulos AP (2010) The omega-6/omega-3 fatty acid ratio: Health implications. Oilseeds and Fats, Crops and Lipids 17(5):267-275.
  • Tidball MM, Exler J, Somanchi M, Williams J, Kraft C, Curtis P, Tidball KG (2017) Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference. Journal of Food Composition and Analysis, 60(2017), 57-63.
  • Turchini G, Hermon K, Francis D (2018) Fatty acids and beyond: Fillet nutritional characterization of rainbow trout (Oncorhynchus mykiss) fed different dietary oil sources. Aquaculture 491(2018):391-397.
  • Ulbricht T, Southgate D (1991) Coronary heart disease: seven dietary factors. Lancet 338(8773):985-992.
  • Valfré F, Caprino F, Turchini G (2003) The health benefit of seafood. Veterinary research communications 27(2013):507-512.
  • Ward OP, Singh A (2005) Omega-3/6 fatty acids: alternative sources of production. Process Biochemistry 40(12):3627-3652.
  • Yavuzer E (2018) Development of defective fish egg sorting machine with colour sensor for trout facilities. Aquaculture Research, 49(11):3634-3637.
  • Zhang L, Zhang F, Fan Z, Liu B, Liu C, Meng X (2019) DHA and EPA nanoemulsions prepared by the low-energy emulsification method: Process factors influencing droplet size and physicochemical stability. Food Research International 12(2019):359-366.
  • Zhu Y, Tan Q, Zhang L, Yao J, Zhou H, Hu P, Liu H (2019) The migration of docosahexenoic acid (DHA) to the developing ovary of female zebrafish (Danio rerio). Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology 233(2019):97-105.

Determination of Fatty Acid Content of Fish Juices Left After Baking Mackerel, Bonito and Sea Bass Fishes and Their Use in Making Fish Juice Soup

Yıl 2020, , 255 - 262, 31.12.2020
https://doi.org/10.25308/aduziraat.757938

Öz

In this study, the fatty acid content of the fish (mackerel, bonito and sea bass) juice remaining after cooking process in the oven was investigated. The fatty acid combinations of fish species changed from %25.35 to %37.90 saturated (SFA), %28.61–%38.80 monounsaturated (MUFAs) and %20.60–%26.02 polyunsaturated acids (PUFAs). The value of w3 PUFAs ranged from 13.50 to 18.76 while the values of Atherogenicity (AI) and Thrombogenicity (TI) Index ranged from 0.44 to 0.80 and from 0.35 to 0.40, respectively. In addition, fish juice soups were prepared from the juices of mackerel, bonito and sea bass obtained after cooking in the oven and panelist perceptions were determined by sensory analysis. Sensory analysis results showed that the product with high nutritional value obtained by converting waste fish juice into fish juice soup can be used industrially.

Kaynakça

  • Alba M, Pérez-Andrés J, Harrison S, Brunton N, Burgess C, Tiwari B (2019) High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. Innovative Food Science & Emerging Technologies 55(2019): 80-87.
  • Başhan U (2019). Farklı Pişirme Tekniklerinin Uskumru Balığının (Scomber Scombrus, Lınnaeus,1758 ) Yağ Asidi İçeriğine Etkisi. T.C. Biruni Üniversitesi Sağlık Bilimleri Ensititüsü Yüksek Lisans Tezi, sayfa 39.
  • Bligh EC, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37:913-917.
  • Bouaziz M, Bejaoui S, Rabeh I, Besbes R, El R, Cafsi M, Falcon J (2017) Impact of temperature on sea bass, Dicentrarchus labrax, retina: Fatty acid composition, expression of rhodopsin and enzymes of lipid and melatonin metabolism. Experimental Eye Research 159(2017):87-97.
  • Che H, Zhou M, Zhang T, Ding L, Yanagita T, Xu J, Wang Y (2018) EPA enriched ethanolamine plasmalogens significantly improve cognition of Alzheimer’s disease mouse model by suppressing β-amyloid generation. Journal of Functional Foods 41(2018): 9-18.
  • Chen IC, Chapman FA, Wei CI, Porteir KM, O”Keefe SF (1995) Differentiation of cultured and wild sturgeon (Acipencer oxyrinchus desotoi) based on fatty acid composition. Journal of Food Science 60(3):631-635.
  • Cheng L, Zhu X, Hamaker B, Campanella O (2019). Complexation process of amylose under different concentrations of linoleic acid using molecular dynamics simulation. Carbohydrate Polymers 216(2019):157-166.
  • Childs MT, King IB, Knopp RH (1990) Divergent lipoprotein responses to fish oils with various ratios of eicosapentaenoic and docosahexaenoic acids. Animal Journal of Clinical Nutrition 52(4):632-639.
  • Conner WE (2000) Importance of n-3 fatty acids in health and disease. The American Journal of Clinical Nutrition 17(1):171-175.
  • Çorapçı B (2018). Ön İşlemsiz Donmuş Depolanan (-22± 1 ºC) Hamsi (Engraulis Encrasicolus, Linnaeus 1758) ve Palamut (Sarda sarda, Bloch 1793) Balıklarının Duyusal, Besinsel, Kimyasal Ve Mikrobiyolojik Özellikleri. Gıda 43(6):1075-1090
  • Erdem ÖA, Alkan B, Dinçer MT (2020) Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon. Ege Journal of Fisheries and Aquatic Sciences, 37(1):37-41.
  • Fenton WS, Hibbeln J, Knable M (2000) Essential fatty acids, lipid membrane abnormalities, and the diagnosis and treatment of schizophrenia. Biological Psychiatry 47(1): 8-21.
  • Ghaeni M, Ghahfarokhi K, Zaheri L (2013) Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices in Leiognathusbindus and Upeneussulphureus. Journal of Marine Science: Research & Development 3(138):1.
  • Giudetti AM, Cagnazzo R (2012) Beneficial effects of n-3 PUFA on chronic airway inflammatory diseases. Prostaglandins Other Lipid Mediators 99(3-4):57-97.
  • HMSO UK (1994) Nutritional aspects of cardiovascular disease (report on health and social subjects No. 46). London: HMSO.
  • Iaconisi V, Bonellia A, Pupino A, Gai F, Paris G (2018) Mealworm as dietary protein source for rainbow trout: Body and fillet quality traits. Aquaculture 484(2018): 197-204.
  • Ichihara K, Shibahara A, Yamamoto K, Nakayama T (1996) An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids 31(8):535-539.
  • La Rovere MT, Christensen JH (2015) The autonomic nervous system and cardiovascular disease: role of n-3 PUFAs. Vascular Pharmacology 71(2015):1-10.
  • Mısır G, 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 & Technology 49(12):2668-2677.
  • Moreira A, Pereira O, Garcia R, Valadares Filho S, Campos J, Souza V, Zervoudakis J (2001) Milk yield, intake and apparent digestibility of nutrients, ph and ruminal ammonia concentration in lactating cow fed diets containing corn silage and alfalfa and coastcross bermudagrass hays. Revista Brasileira de Zootecnia 30(3):1089-2001.
  • Nakamura H, Tsujiguchi, H, Kambayashi, Y, Hara A, Miyagi S, Yamada Y, Nakamura H (2019) Relationship saturated fatty acid intake and hypertension and oxidative stress. Nutrition 2019:8-15.
  • Omri B, Chalghoumi R, Izzo L (2019). Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens' Egg Yolk Fatty Acids Profile and Health Lipid Indexes. Nutrients 11(4):813.
  • Özogul Y, Özoğul F, Alagöz S (2007). Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study. Food Chemistry, 103(1):217-223.
  • Özoğul F, Yavuzer E, Özoğul Y, Kuley E (2013) Comparative quality loss in wild and cultured rainbow trout (Oncorhynchus mykiss) during chilling storage. Food Science and Technology Research 19(3):445-454.
  • Rahman SA, Huah TS, Hassan O, Daud NM (1995) Fatty acid composition of some Malaysian freshwater fish. Food Chemistry 54(1):45-49.
  • Raikos V, Ranawana V (2017) Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components–a review of recent advances. International Journal of Food Science & Technology 52(2017):68-80.
  • Rasoarahona JE, Barnathan G, Bianchini JP, Gaydou EM (2005) Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. macrochir and Tilapia rendalli) from Madagascar. Food Chemistry 91(4):683-694.
  • Secci G, Serra A, Concollato A, Conte G, Mele M, Olsen RE, Parisi G (2015) Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation. Journal of the Science of Food and Agriculture, 96(7):2426-2432.
  • Setty B, Betal S, Miller R, Brown D, Meirer M, Cahill M, Stuart M (2019) Relationship of Omega-3 fatty acids DHA and EPA with the inflammatory biomarker hs-CRP in children with sickle cell anemia. Prostaglandins, Leukotrienes and Essential Fatty Acids 146(2019):11-18.
  • Shang T, Liu L, Zhou J, Zhang M, Hu Q, Fang M, Gong Z (2017) Protective effects of various ratios of DHA/EPA supplementation on high-fat diet-induced liver damage in mice. Lipids Health Disease 2017(16):65.
  • Simopoulos AP (1991) Omega-3 fatty acids in health and disease and in growth and development, a review. American Journal of Clinical Nutrition 54(3):438-463.
  • Simopoulos AP (2010) The omega-6/omega-3 fatty acid ratio: Health implications. Oilseeds and Fats, Crops and Lipids 17(5):267-275.
  • Tidball MM, Exler J, Somanchi M, Williams J, Kraft C, Curtis P, Tidball KG (2017) Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference. Journal of Food Composition and Analysis, 60(2017), 57-63.
  • Turchini G, Hermon K, Francis D (2018) Fatty acids and beyond: Fillet nutritional characterization of rainbow trout (Oncorhynchus mykiss) fed different dietary oil sources. Aquaculture 491(2018):391-397.
  • Ulbricht T, Southgate D (1991) Coronary heart disease: seven dietary factors. Lancet 338(8773):985-992.
  • Valfré F, Caprino F, Turchini G (2003) The health benefit of seafood. Veterinary research communications 27(2013):507-512.
  • Ward OP, Singh A (2005) Omega-3/6 fatty acids: alternative sources of production. Process Biochemistry 40(12):3627-3652.
  • Yavuzer E (2018) Development of defective fish egg sorting machine with colour sensor for trout facilities. Aquaculture Research, 49(11):3634-3637.
  • Zhang L, Zhang F, Fan Z, Liu B, Liu C, Meng X (2019) DHA and EPA nanoemulsions prepared by the low-energy emulsification method: Process factors influencing droplet size and physicochemical stability. Food Research International 12(2019):359-366.
  • Zhu Y, Tan Q, Zhang L, Yao J, Zhou H, Hu P, Liu H (2019) The migration of docosahexenoic acid (DHA) to the developing ovary of female zebrafish (Danio rerio). Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology 233(2019):97-105.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma
Yazarlar

Emre Yavuzer 0000-0002-9192-713X

Yayımlanma Tarihi 31 Aralık 2020
Yayımlandığı Sayı Yıl 2020

Kaynak Göster

APA Yavuzer, E. (2020). Uskumru, Palamut ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi ve Balık Suyu Çorbası Yapımında Kullanımı. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 17(2), 255-262. https://doi.org/10.25308/aduziraat.757938
AMA Yavuzer E. Uskumru, Palamut ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi ve Balık Suyu Çorbası Yapımında Kullanımı. ADÜ ZİRAAT DERG. Aralık 2020;17(2):255-262. doi:10.25308/aduziraat.757938
Chicago Yavuzer, Emre. “Uskumru, Palamut Ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi Ve Balık Suyu Çorbası Yapımında Kullanımı”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 17, sy. 2 (Aralık 2020): 255-62. https://doi.org/10.25308/aduziraat.757938.
EndNote Yavuzer E (01 Aralık 2020) Uskumru, Palamut ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi ve Balık Suyu Çorbası Yapımında Kullanımı. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 17 2 255–262.
IEEE E. Yavuzer, “Uskumru, Palamut ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi ve Balık Suyu Çorbası Yapımında Kullanımı”, ADÜ ZİRAAT DERG, c. 17, sy. 2, ss. 255–262, 2020, doi: 10.25308/aduziraat.757938.
ISNAD Yavuzer, Emre. “Uskumru, Palamut Ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi Ve Balık Suyu Çorbası Yapımında Kullanımı”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 17/2 (Aralık 2020), 255-262. https://doi.org/10.25308/aduziraat.757938.
JAMA Yavuzer E. Uskumru, Palamut ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi ve Balık Suyu Çorbası Yapımında Kullanımı. ADÜ ZİRAAT DERG. 2020;17:255–262.
MLA Yavuzer, Emre. “Uskumru, Palamut Ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi Ve Balık Suyu Çorbası Yapımında Kullanımı”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, c. 17, sy. 2, 2020, ss. 255-62, doi:10.25308/aduziraat.757938.
Vancouver Yavuzer E. Uskumru, Palamut ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi ve Balık Suyu Çorbası Yapımında Kullanımı. ADÜ ZİRAAT DERG. 2020;17(2):255-62.