Nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from trasimeno lake
نویسندگان
چکیده
منابع مشابه
Comparison of otolith morphology of invasive big-scale sand smelt (Atherina boyeri) from natural and artificial lakes in Turkey
In this study, otolith morphology and otolith contour from big-scale sand smelt, Atherina boyeri were analyzed in Lake Eğirdir and Lake İznik (natural lakes), and Hirfanlı Dam Lake (artificial lake). The otolith contour and sixteen otolith morphological characters such as width, depth, shape, sulcus acusticus shape, ostium, cauda, rostrum size-shape, and thickness, antirostrum size-shape, and t...
متن کاملComparison of otolith morphology of invasive big-scale sand smelt (Atherina boyeri) from natural and artificial lakes in Turkey
In this study, otolith morphology and otolith contour from big-scale sand smelt, Atherina boyeri were analyzed in Lake Eğirdir and Lake İznik (natural lakes), and Hirfanlı Dam Lake (artificial lake). The otolith contour and sixteen otolith morphological characters such as width, depth, shape, sulcus acusticus shape, ostium, cauda, rostrum size-shape, and thickness, antirostrum size-shape, and t...
متن کاملProduction of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 o C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P < 0.05). Pre-frying process resulted in a decrease in all fatty acid...
متن کاملProduction of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 o C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P<0.05). Pre-frying process resulted in a decrease in all fatty acid c...
متن کاملOccurrence of Parasites of the Genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in Fish Caught in Trasimeno Lake, Italy
Eustrongylides spp. is considered a freshwater fish zoonotic nematode. In the present study, the prevalence of Eustrongylides spp. in six edible fish (European perch - Perca fluviatilis, goldfish - Carassius auratus, largemouth black bass - Micropterus salmoides, tench- Tinca tinca, carp - Cyprinus carpio and sand smelt - Atherina boyeri) of Trasimeno lake was surveyed. The investigations were ...
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ژورنال
عنوان ژورنال: Italian Journal of Animal Science
سال: 2019
ISSN: 1828-051X
DOI: 10.1080/1828051x.2018.1548915