Fileto ve Bütün Olarak Dondurulmuş Gökkuşağı Alabalığının (Oncorhynchus mykiss W.) Muhafazası Süresince Yağ Asitleri Bileşimlerindeki Değişmelerin Araştırılması.
Makaleler > Tam Makale · 2001
Yazarlar: Dönmez, Muhammet, Tatar, Osman
DergiPark (Istanbul University), Uluslararası, 2001
Özet
Investigation of the Changes in Fatty Acids Composition of Whole Frozen Rainbow Trout (Oncorhynchus mykiss W.) and Its Fillet During Storage:In this research, changes in fatty acid composition of frozen rainbow trout were İnvestigated.As a raw material, cultured rainbow trout produced by a private company was used.Rainbow trouts were frozen in two different forms which are fıllets and as a whole.They are stored in (30)°C for one year and the changes in fat and fatty acids were screened by Gas Chromatography during this period.After the storage of rainbow trouts for one year, no important change in total fat content were found.But the effects of the processing methods (storage forms) and the storage period were found important on fatty acid composition.As a result, while the ratio of saturated fatty acids increasing, the ratio of unsaturated ones were decreased and the ratio of mono unsaturated fatty acids were not effected so much during one year storage.it is recommended to consume frozen rainbow trouts either as fıllets or after removal of internal organs until the end of nineth month storage.