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Çagiltay, F, Özden, Ö, Özden, Ö, Erkan, N, Ulusoy, Ş, Selcuk, A, Özden, Ö. (1394). Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss). سامانه مدیریت نشریات علمی, 14(3), 687-698. doi: 10.22092/ijfs.2018.114475
F Çagiltay; Ö Özden; Ö Özden; N Erkan; Ş Ulusoy; A Selcuk; Ö Özden. "Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss)". سامانه مدیریت نشریات علمی, 14, 3, 1394, 687-698. doi: 10.22092/ijfs.2018.114475
Çagiltay, F, Özden, Ö, Özden, Ö, Erkan, N, Ulusoy, Ş, Selcuk, A, Özden, Ö. (1394). 'Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss)', سامانه مدیریت نشریات علمی, 14(3), pp. 687-698. doi: 10.22092/ijfs.2018.114475
Çagiltay, F, Özden, Ö, Özden, Ö, Erkan, N, Ulusoy, Ş, Selcuk, A, Özden, Ö. Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss). سامانه مدیریت نشریات علمی, 1394; 14(3): 687-698. doi: 10.22092/ijfs.2018.114475

Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss)

Iranian Journal of Fisheries Sciences
مقاله 13، دوره 14، شماره 3، مهر 2015، صفحه 687-698    اصل مقاله (582.44 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114475
نویسندگان
F Çagiltay* ؛ Ö Özden؛ Ö Özden؛ N Erkan؛ Ş Ulusoy؛ A Selcuk؛ Ö Özden
چکیده
This study describes the effects of different stocking densities on texture/colour characteristics, protein content /amino acid and lipid content/fatty acid composition of rainbow trout fillet. Stocking density was selected 5 (Group A), 15 (Group B), 25 (Group C) kg fish m−3. Tukey’s Multiple Comparison Test showed insignificant differences between measured size/weight measurement and condition factors. No significant differences were found between A and C groups for colour analysis (L* and a* value) and texture profile analysis (hardness, adhesiveness, cohesiveness and gumminess values) of rainbow trout fillets. The proximate composition analysis showed rainbow trout fillets from the A and C groups to exhibit higher values of moisture than the B group. Fish from the A and B groups had a lower of ash and protein in comparison to C group samples. The highest fat values of rainbow trout were measured in B group samples. The content essential amino acid and non-essential amino acid was lower in A and B groups than in C groups. Fish from the C group had higher content of polyunsaturated fatty acids, especially n-3, docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA) in comparison to A and C group. As a result, 25 kg fish m−3 is recommended stock density in terms of product texture/color and composition quality.
کلیدواژه‌ها
Rainbow trout؛ Oncorhynchus mykiss؛ Stock density؛ Texture-Colour quality؛ chemical composition
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تعداد مشاهده مقاله: 229
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