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Changes in amino acid and fatty acid composition during shelf-life of marinated fish

dc.contributor.authorOzden, O
dc.date.accessioned2021-03-05T16:24:10Z
dc.date.available2021-03-05T16:24:10Z
dc.date.issued2005
dc.identifier.citationOzden O., "Changes in amino acid and fatty acid composition during shelf-life of marinated fish", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.85, ss.2015-2020, 2005
dc.identifier.issn0022-5142
dc.identifier.otherav_c06d2907-f48e-4700-a2c4-5a9449d63bc1
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/127731
dc.identifier.urihttps://doi.org/10.1002/jsfa.2207
dc.description.abstractQuality aspects of marinated fish were examined over a 120 day period. Nutritional quality parameters (proximate composition, fatty acid profile and amino acid profile) were determined. Changes in amino acids and fatty acids were examined in the muscle of marinated fish during storage. Aspartic acid, threonine, proline, glycine, tyrosine and lysine concentrations in marinated anchovy and rainbow trout greatly influenced their quality. Polyunsaturated fatty acid concentrations decreased significantly (p 0.05) in marinated rainbow trout, while total saturated fatty acid concentrations increased significantly (p < 0.05) in both marinated fish during storage. These changes in fatty acid and amino acid concentrations were found to be useful as an index of freshness and decomposition of marinated fish in storage. (c) 2005 Society of Chemical Industry.
dc.language.isoeng
dc.subjectZiraat
dc.subjectBitki Koruma
dc.subjectFitopatoloji
dc.subjectBiyoteknoloji ve Genetik
dc.subjectGıda Mühendisliği
dc.subjectDiğer
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarımsal Bilimler
dc.subjectTemel Bilimler (SCI)
dc.subjectKimya
dc.subjectKİMYA, UYGULAMALI
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectTARIM, MULTİDİSİPLİNLER
dc.titleChanges in amino acid and fatty acid composition during shelf-life of marinated fish
dc.typeMakale
dc.relation.journalJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
dc.contributor.departmentİstanbul Üniversitesi , Su Ürünleri Fakültesi , Su Ürünleri Avlama Ve İşleme Teknolojisi
dc.identifier.volume85
dc.identifier.issue12
dc.identifier.startpage2015
dc.identifier.endpage2020
dc.contributor.firstauthorID68387


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