Doğal ve kültür dere alabalığı ve Atlantik somonunun besinsel özelliklerinin karşılaştırılması

Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon

Brown trout is a fish species that both is caught and is cultured. This study has presented a comparison on proximate composition, fatty acidsprofile and lipid quality of wild- and cultured brown trout, and Atlantic salmon. Crude protein and crude oil of Atlantic salmon were found highest than wildand cultured brown trout and significantly differences (P

___

  • Abrami, G., Natiello, F., Bronzi, P., McKenzie, D., Bolis, L. &Agradi, E. (1992). A comparison of highly unsaturated fatty acid levels in wild and farmed eels (Anguilla Anguilla). ComparativeBiochemistryand Physiology, 101B (1/2), 79–81. DOI: 10.1016/0305-0491(92)90161-J
  • Antão-Geraldes, A.M., Hungulo, S.R., Pereira, E., Teixeira, A., Teixeira, A. & Rodrigues, S. (2018). Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss). Ciência Rural, 48(9). DOI: 10.1590/0103-8478cr20180190
  • AOAC, (1984). Association of Official Analytical Chemists, 14th ed., Washington, DC, U.S.A., Method 935.47.
  • AOAC, (1995). Association of Official Analytical Chemists International, 16th ed., Gaithersburg, MD, sec. 33.2.11, Method 991.20.
  • Atwater, W.O. & Bryant, A.P. (1900). The availability and fuel values of food materials. Connecticut (Storrs) Agricultural Experiment Station 12th Annual Report, 1899.
  • Barylo, Y.O. & Loboiko, Y.V. (2018). The comparison of qualitative composition of the muscle tissue of brown trout, rainbow trout and brook trout. The Animal Biology, 20(1), 16-22. DOI: 10.15407/animbiol20.01.016
  • Bastías, J.M., Balladares, P, Acuña, S., Quevedo, R. & Muñoz, O. (2017). Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurusmurphyi) fillets. PLOS ONE,12(7). DOI: 10.1371/journal.pone.0180993
  • Bligh, E.G. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology37(8), 911-917.
  • Cano-Estrada, A., Castañeda-Ovando, A., Ramírez-Godinez, J. & ContrerasLópez, E. (2018). Proximate and fatty acid composition in raw and cooked muscle tissue of farmed rainbow trout (Oncorhynchus mykiss) fed with commercial fishmeal. Journal of Food Processing and Preservation,42(8). DOI: 10.1111/jfpp.13674
  • Dadras, S. (2013). Composition and morphology of Atlantic salmon (Salmo salar L.) as affected by dietary oil.Master thesis,Norwegian University ofLife Sciences.
  • Dal Bosco, A., Mugnai, C., Roscini, V. & Castellini, C. (2013). Fillet Fatty Acid Composition, Estimated Indexesof Lipid Metabolismand Oxidative Statusof Wildand Farmed Brown Trout (Salmo trutta L.). Italian Journal of Food Science, 25(1), 83-89.
  • Erdem, M.E. (2006). Doğu Karadeniz bölgesinde doğadan avlanan ve yetiştiriciliği yapılan dere alabalığının (Salmo trutta forma fario Linneaus, 1758) et kalitesinin belirlenmesi üzerine bir araştırma. Doktora tezi, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun.
  • Fallah, A.A., SiavashSaei-Dehkordi, S. & Nematollahi, A. (2011). Comparative assessment of proximate composition, physicochemical parameters, fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss). International Journal of Food Science & Technology, 46(4), 767-773. DOI: 10.1111/j.1365-2621.2011.02554.x
  • FAO (2019). FAO/WHO Expert Committee on Food Additives. Salmo salar (Linnaeus, 1758) (accessed 10.08.2019) http://www.fao.org/fishery/culturedspecies/Salmo_salar/en
  • Holland, B., Brown, J. & Buss, D.H. (1993). Ministry of Agriculture; Fisheries and Food. Fish and Fish Products: Third supplement to the fifth edition of McCance and Widdowson's, The composition of foods. DOI: 10.1039/9781849732611-FP001
  • 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. DOI: 10.1007/BF02522648
  • Kaya, Y. & Erdem, M.E. (2009). Seasonal comparison of wild and farmed brown trout (Salmo trutta forma fario L., 1758): crude lipid, gonadosomatic index and fatty acids. International Journal of Food Sciences and Nutrition, 60(5), 413-423. DOI: 10.1080/09637480701777886
  • Kaya, Y., Erdem, M.E. & Turan, H. (2014). Monthly Differentiation in Meat Yield, Chemical and Amino Acid Composition of Wild and Cultured Brown Trout (Salmo trutta forma farioLinneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences,14(2). DOI: 10.4194/1303-2712-v14_2_19
  • Ludorff, W. & Meyer, V. (1973). Fische und Fischerzeugnisse. 2 nd edition. Berlin und Hamburg: Verlag Paul Parey.
  • Lövkvist, S. (2014). An investigation of the lipid content and lipid composition in Atlantic salmon, pink salmon and striped catfish, obtained at the local retailer in Uppsala, Sweden. Master thesis, Swedish University of Agricultural Sciences.
  • Merrill, A.L. & Watt, B.K. (1955). Energy value of Foods, basis and derivation. United States Department of Agriculture, Agriculture handbook, 74p. Mohanty, B. P. (2015). Nutritional value of food fish. Conspectus of Inland FisheriesManagement, 4, 15-21.
  • Pleadin, J., Lešić, T., Barić, R., Bogdanović, T., Oraić, D., Vulić, A., Legac, A. & Zrnčić, S. (2017). Nutritional Quality of Different FishSpecies Farmed in the Adriatic Sea. Italian Journal of Food Science, 29, 537-549.
  • Santos-Silva, J., Bessa, R.J. & Santos-Silva, F. (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs. Livestock Production Science, 77, 187–194. DOI: 10.1016/S0301-6226(02)00059-3
  • Santos, H.M.C, Nishiyama, M.F., Bonafe, E.G., Oliveira, C.A.L., Matsushita, M., Visentainer, J.V. & Ribeiro, R.P. (2014). Influence of a Diet Enriched with Perilla Seed Branon the Composition of Omega‐3 Fatty Acid in Nile Tilapia. Journal of the American Society,91(11). DOI: 10.1007/s11746-014-2545-8
  • Secci, G., Serra, A., Concollato, A., Conte, G., Mele, M., Olsen, R.E. & Parisi, G. (2015). Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmosalar): effects on lipid and cholesterol oxidation. Journal of the Science of Food and Agriculture, 96(7), 2426-2432. DOI: 10.1002/jsfa.7362
  • Senso, L., Suaґrez, M. D., Ruiz-Cara, T. & Garcıґa-Gallego, M. (2007). On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparusaurata). Food Chemistry, 101, 298–307.
  • Tilami, S.K., Sampels, S., Zajíc, T., Krejsa, J., Másílko, J. & Mráz, J. (2018), Nutritional value of several commercially important river fish species from the Czech Republic. PeerJ. DOI: 10.7717/peerj.5729
  • TUİK, (2017). TürkiyeİstatistikKurumu. Avlanan deniz balıkları miktarı (accessed 9.4.2018) https://biruni.tuik.gov.tr/medas/?kn=97&locale=tr Ulbricht, T.L.V., & Southgate, D.A.T. (1991) Coronary heart disease: seven dietary factors. The Lancet, 338, 985-992.
  • Wine, O., Osornio-Vargas, A.R. & Buka, I.S. (2012). Fish consumption by children in Canada: Review of evidence, challenges and future goals. Paediatrics & Child Health, 17(5), 241-245. DOI: 10.1093/pch/17.5.241
Su Ürünleri Dergisi-Cover
  • ISSN: 1300-1590
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 1984
  • Yayıncı: Aynur Lök
Sayıdaki Diğer Makaleler

Yenişakran (Çandarlı Körfezi, Ege Denizi) kıyı balıkçılığının mevsimsel av kompozisyonu ve birim çaba başına düşen av miktarları

TUĞÇE ŞENSURAT GENÇ, Okan AKYOL

Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon

ÖMER ALPER ERDEM, Başak ALKAN, MEHMET TOLGA DİNÇER

Doğal ve kültür dere alabalığı ve Atlantik somonunun besinsel özelliklerinin karşılaştırılması

Mehmet Tolga Dinçer, Ömer Alper Erdem, Başak Alkan

Istakoz (Homarus gammarus Linnaeus 1758) türüne özel yapay resif modelleri

Deniz ACARLI, SEMİH KALE

Hamsi (Engraulis encrasicolus) ve sardalya (Sardina pilchardus) iç organlarından tripsin eldesi ve bazı fonksiyonel özelliklerinin tespit

Boğaçhan Burak ERKAN, ŞÜKRAN ÇAKLI

Balık tüketiminde tüketim tercihlerini etkileyen faktörlerin analizi: Çankırı İli örneği

Yasin GENÇ, Mevhibe ALBAYRAK, Hüseyin Tayyar GÜLDAL

Melendiz Çayı (Konya Kapalı Havzası) Squalius cappadocicus Özuluğ & Freyhof, 2011 popülasyonu için bazı popülasyon dinamiği parametrelerinin belirlenmesi

Burak SEÇER, Gamze CÖMERTPAY, SEVİL SUNGUR, ERDOĞAN ÇİÇEK

Aeromonas hydrophila balık patojeninde biyosensör suşlar aracılığıyla çevreyi algılama sisteminin tespiti ve virülens faktörleri

Nurdan FİLİK, Ayşegül KUBİLAY

İstavrit balığında ayıklama işlemi: Kalite, gıda güvenliği ve halk sağlığı ilişkisi

Gülgün F. ÜNAL ŞENGÖR, Zafer CEYLAN, Remziye Eda YARDIMCI, Samime ÖZTURAN

Farklı konsantrasyonlarda kullanılan nisinin vakum paketlenerek soğukta (4±2°C) depolanan levrek (Dicentrarchus labrax) filetolarının yağ asit profili üzerine etkileri

Yılmaz UÇAR, Fatih ÖZOĞUL, Mustafa DURMUŞ, Ali̇ Rıza KÖŞKER, Yeşim ÖZOĞUL