Effect of Freshness on Fish Meal Quality; Anchovy Meal
نویسندگان
چکیده
Bal?k unu av sezonunda fazla avlanan veya ekonomik de?eri olmayan bal?klar ile bal?k art?klar?ndan üretilmektedir. Karadeniz’den 2007-2008 bal?kç?l?k hamsi bal?klar?ndan (Engraulis engrasicholus, L) üretilen ara?t?r?lm??t?r. Sinop ilinde farkl? üretim teknikleri uygulayan 3 fabrikas?nda (A, B ve C fabrikalar?) 8 saat arayla hammaddeden numuneler al?nd?. TVB- N TBA analizleri yap?larak T1, T2, T3 T4 tazelik grubu olu?turuldu. A, fabrikalar?ndan gruplar?nda meydana gelen kalite de?i?imlerini belirlemek amac?yla ham protein, ya?, kül, nem, aminoasit, ya? asit kompozisyonu renk de?i?imleri incelendi. Elde edilen istatistiki de?erlendirmeler neticesinde hammadde bayatlad?kça ununda esansiyel doymu? asitleri, çoklu doymam?? EPA, DHA, omega3, omega6 omega3/omega6 oran?n?n azald??? belirlenmi?tir. nem artt??? tespit edilmi?tir. Görülen farklar?n olarak önemli oldu?u sonucuna ula??lm??t?r (p
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Effect of Pressure and Temperature on Poultry Offal Meal Quality
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ژورنال
عنوان ژورنال: Journal of anatolian environmental and animal sciences
سال: 2021
ISSN: ['2548-0006']
DOI: https://doi.org/10.35229/jaes.824885