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- MakaleAçık Erişim2023Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods
Çakli, Sukran; Erol, Nida Demirtas; Sen Yilmaz, Evren Burcu; Baldemir, Pinar; Çakli, Atilla
This study aimed to investigate the effects of baking and pan-frying methods on the lipid quality and mercury (Hg) levels of two important fish species in Turkiye, namely, fileted sardine (Sardina pilchardus) and rainbow trout (Oncorhynchus mykiss). The results revealed that sardines significantly decreased n-3 fatty acids depending on the cooking process, while the best n-6/n-3 ratio was observed in baked sardines, with higher rates found in pan-fried fish. Notably, pan-fried rainbow trout cooked with butter showed the highest atherogenic index (AI) of 0.71 +/- 0.32 and thrombogenic index (TI) of 0.61 +/- 1.43, as well as a hypocholesterolemic/hypercholesterolemic index (HH) of 0.79 +/- 0.17. Conversely, fried sardines exhibited lower atherogenic and thrombogenic scores, with fried sardines cooked in sunflower oil having a hypocholesterolemic/hypercholesterolemic index of 4.85 +/- 0.3. There were no significant variations in Hg content between raw and cooked fish. However, when compared to the raw control, the rise in Hg content for baked fish was substantial (p < 0.05) (baked rainbow trout 0.18 mg/kg and sardine 0.29 mg/kg). The decrease in FAs (Fatty Acids) due to cooking methods can be ordered as follows: Raw sardine > baked > fried. Conversely, the increase in FAs due to the cooking methods can be ordered as follows: fried > baked > raw sardine. Baked rainbow trout had much lower levels of palmitic acid, stearic acid, and myristic acid than the raw material. However, these levels were significantly increased in rainbow trout cooked in a frying pan. Additionally, oleic acid levels in fried rainbow trout were detected to be lower than in other preparations, whereas they were equivalent in baked rainbow trout.
AtıfWoS1OpenAlex2TR Dizin1
İncele - MakaleAçık Erişim2021Determination of thermal tolerance parameters of swordtail (Xiphophorus helleri) and platy fish (X. maculatus) acclimated to different temperature levels
Yanar, Mahmut; Özdes, Ali; Erdogan, Erhan; Evliyaoglu, Ece
Thermal tolerance parameters of swordtail (Xiphophorus maculatus) and platy (X. helleri) at three acclimation temperatures were determined in the study. The CTMin values at 20, 24 and 28 degrees C acclimation temperature were 9.41,10.42 and 11.95 degrees C respectively for platy and 9.38,11.5 and 13.23 degrees C for swordtail, while CTMax values were 37.41, 39.19 and 40.52 degrees C for platy and 36.94, 38.89 and 40.07 degrees C for swordtail. Accordingly, acclimation temperature affected the lower and upper temperature tolerances of fish by 3-4 degrees C. The CTMin ARR values varied between 0.42-0.42 in swordtail and 0.20-0.34 in platy, while CTMax ARR ranged between 0.29-0.48 in swordtail and 0.33-0.44 in platy depending on acclimation temperature. Thermal tolerance polygon area of platy (232 degrees C-2) was slightly higher than that of swordtail (217.3 degrees C). The fact that both fish species have lower temperature tolerances limits their geographic distribution and aquaculture in subtropical climates where the water temperature drops to 10 degrees C in winter.
AtıfWoS2OpenAlex1İncele - MakaleAçık Erişim2019Age and some growth parameters of Squalius cephalus (Linnaeus, 1758) inhabiting Karasu River (East Anatolia, Turkey)
Özcan, Ebru Ifakat; Serdar, Osman
The present study was carried out concerns a research of the age determination and some growth parameters of chub, Squalius cephalus (Linnaeus, 1758) living in 14 different station from Karasu River (East Anatolia, Turkey). For this purpose, a total of 196 fish specimen (100 females and 96 males) of S.cephalus were captured between 2014 and 2016 by electroshocker. Female/male ratio was 1/0.96. Minimum-maximum length and weight of captured fishes were determined as 7.6-23.9 cm and 4.8-198.2 g, respectively. The age groups were determined between 0 and 6. The parameters of von Bertalanffy growth function estimated as L-infinity=31.98 cm, k=0.136 year(-1), t(0)=-1.40 year for all individuals. The growth performance index (phi>) value was computed as 2.143. The length and weight relationships W=0.0060L(3.27) (R-2=0.98) for all individuals. Significant statistical differences in condition factors between age groups and sexes were not found (P > 0.05, t-test).
AtıfWoS1OpenAlex3TR Dizin5İncele - Derleme MakaleAçık Erişim2018Aminoacids in freshwater fish
Özçiçek, Esin; Can, Erkan
Proteins, which are the most important substances in the structure of living organism, are polymers of aminoacids with their chemical qualities. Aminoacids can be converted into other substances during metabolism, and can be used in the synthesis of certain chemical structures that the body needs. While more than 90% of the amino acids in the structure of living organisms are present in the protein, the other part is found as free aminoacids in all tissues and body fluids. Fish cannot synthesize all the aminoacids in their body. Unsynthesised aminoacids must be given to fish with feed. The use of proteins in the embryological and larval stages is very important, and free aminoacids are one of the most important components of energy metabolism. Aminoacids are also used as quality indices for various fish species. Studies have shown that freshwater fish require especially essential amino acids. These; arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. In this study; information on the importance of aminoacids in freshwater fish has been compiled.
AtıfWoS1OpenAlex2İncele - Derleme MakaleAçık Erişim2017Usage of microalgae as a sustainable food source in aquaculture
Özçiçek, Esin; Cane, Erkan; Yilmaz, Kadir; Can, Safak Seyhaneyildiz
The need for food sources more reliability according to animal products has increased interest especially in plants and in algae. In aquaculture has benefited significantly from microalgae in the various application areas. They are used as food as well as are evaluated as sources of pigments in the salmonids. Currently, studies are underway to examine the cost-effectiveness of microalgae production systems which can be obtained by large-scale and advanced quality control. In order to ensure sustainability in the use of microalgae; a systems based approach is needed which integrates different fields such as biotechnology, bioprocess and management procedures.
AtıfWoS4OpenAlex1İncele - DergiSU URUNLERI DERGISI