Redirecting to http://dergipark.org.tr/_fragment?_hash=5_gkGpxNLx5nQCgVYe35XDF-shHlHb2lGeQI3IMVtJo&_path=id%3D1504121%26_format%3Dhtml%26_locale%3Dtr%26_controller%3DApp%255CController%255CSite%255CArticleController%253A%253AesiArticleStats.
Araştırma Makalesi
BibTex RIS Kaynak Göster

Impact of Sodium Bicarbonate-Enriched Diet on Muscle pH and Quality of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage

Yıl 2024, Cilt: 10 Sayı: 3, 143 - 150, 31.12.2024

Tuba Sultan Yıldırım , Gülsün Özyurt , Bahar Tokur

https://doi.org/10.17216/limnofish.1504121

Öz

The effect of sodium bicarbonate (SB) supplementation to fish feed on the quality characteristics of rainbow trout (Oncorhyncus mykiss) under post-harvest cold storage conditions was investigated in this study. Rainbow trout fed with 0, 1M, 2M and 3M SB supplemented diets for 21 days before harvesting were stored at 4°C. The highest post-harvest pH level was observed in the group fed with 2M and 3M SB. TVB-N value was found between 14.88-15.68 mg/100g in fish fed with 1M, 2M and 3M SB supplemented diets, while it was determined as 20.14 mg/100g for the control group. At the beginning of storage, similar TBARs values were observed in all groups; however the increase in TBARs in the groups fed with SB supplemented feeds was slower than in the control. Sensory scores of trout fed with SB supplemented diets at the beginning of storage were higher than those of the control group. However, no difference was determined between the groups regarding shelf life (13 days). The best texture scores were observed in the 3M group throughout the storage period. Therefore, it can be concluded that SB addition to pre-harvest rainbow trout feeds can be used as a feed supplements to improve fish flesh quality.

Anahtar Kelimeler

Sodium bicarbonate rainbow trout pH cold storage post-harvest quality

Destekleyen Kurum

Cukurova University

Teşekkür

The Scientific Research Projects of Cukurova University (FYL2023-16236) in Turkey provided financial support for this work.

Kaynakça

  • Aksun, ET, Tokur, BK. 2014. Effects of sodium bicarbonate injection on sensory and chemical qualities of rainbow trout during iced storage. Ege Journal of Fisheries and Aquatic Sciences, 31(2): 97-104. doi: 10.12714/egejfas.2014.31.2.06.
  • Akter, F. 2021. Dietary Effect of Ginger and Sodium bicarbonate on growth performance and ruminal fluid of Sheep. Chattogram Veterinary and Animal Sciences University Chattogram-4225, Bangladesh.
  • Antonocopoulos N. 1973. Bestmmung des Flüchtigen Basensticktoofs W. Ludorf, V. Meyer (Eds.), Fische und Fischerzeugnisse, Aulage Verlag Paul Prey, Berlin und Hamburg p. 224-225.
  • Åsli, M, Mørkøre, T. 2012. Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod. LWT – Food Sci Technol 46:196–202. doi: 10.1016/j.lwt.2011.10.007.
  • Åsli M, Mørkøre T. 2013. Quality assessment of lightly salted Atlantic salmon fillets injected with brine solutions containing sodium bicarbonate. J Food Res 3:110–121. doi: 10.5539/jfr.v2n3p110
  • Åsli, M, Ofstad, R, Böcker, U, Jessen, F, Einen, O, Mørkøre, T. 2016. Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle. Journal of the Science of Food and Agriculture, 96(4): 1252-1259. doi: 10.1002/jsfa.7213.
  • Bahuaud, D, Mørkøre, T, Østbye, TK, Veiseth-Kent, E, Thomassen, MS, Ofstad, R. 2010. Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre-and post-rigor fillets exposed to short and long-term crowding stress. Food Chemistry, 118(3): 602-615. doi: 10.1016/j.foodchem.2009.05.028.
  • Balestra, F, Petracci, M. 2019. Techno Functional Ingredients for Meat Products: Current Challenges. In Sustainable Meat Production and Processing; Academic Press: Cambridge, MA, USA, pp. 45–68. doi: 10.1016/B978-0-12-814874-7.00003-1.
  • Bodas, R, Rodríguez, AB, López, S, Fernández, B, Mantecon, AR, Giráldez, FJ. 2007. Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid–base status and meat characteristics. Meat science, 77(4): 696-702. doi: 10.1016/j.meatsci.2007.05.024.
  • Bodas, RS, Lopez, AB, Rodriguez, S, Andres, AR, Mantecon, FJ, Giraldez, FJ. 2009. Feed intake, digestibility, and carcass characteristics of lambs fed a diet supplemented with soluble fibre. Anim. Prod. Sci. 50:45-51. doi: 10.1071/AN09094.
  • Cao, X, Islam, MN, Chitrakar, B, Duan, Z, Xu, W, Zhong, S. 2020. Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage. Food Science & Nutrition, 8(2): 973-981. doi: 10.1002/fsn3.1378
  • Chan, SS, Roth, B, Jessen, F, Jakobsen, AN, Lerfall, J. 2022. Water holding properties of Atlantic salmon. Comprehensive Reviews in Food Science and Food Safety, 21(1): 477-498. doi: 10.1111/1541-4337.12871.
  • Connell, J.J. 1990. Methods of Assessing and Selecting for Quality. Control of Fish Quality, 3rd Ed; Springer: Berlin.
  • Delbarre-Ladrat, C, Chéret, R, Taylor, R, Verrez-Bagnis, V. 2006. Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Critical Reviews in Food Science and Nutrition, 46(5): 409-421. doi: 10.1080/10408390591000929.
  • EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2011). Scientific Opinion on the substantiation of health claims related to carbonate and bicarbonate salts of sodium and potassium and maintenance of normal bone (ID 331, 1402) pursuant to Article 13 (1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(7): 2301. doi: 10.2903/j.efsa.2011.2301
  • Grootveld, M, Percival, BC, Leenders, J, Wilson, PB. 2020. Potential adverse public health effects afforded by the ingestion of dietary lipid oxidation product toxins: Significance of fried food sources. Nutrients, 12(4): 974. doi: 10.3390/nu12040974.
  • Hassan, W, Selim, HM, Abdelaal, AM, Abdallah, A. 2022. Calcareous Marine Algae, Sodium Bicarbonate and Magnesium Oxide Mixture for Curing Lactic Acidosis in Goats. Journal of Advanced Veterinary Research, 12(6): 722-727.
  • Hematyar, N, Rustad, T, Sampels, S, Kastrup Dalsgaard, T. 2019. Relationship between lipid and protein oxidation in fish. Aquaculture Research, 50(5): 1393-1403. doi: 10.1111/are.14012
  • Jallow, DB, Hsia, LC. 2014. Effect of sodium bicarbonate supplementation on fatty acid composition of lambs fed concentrate diets at different ambient temperature levels. International Journal of Animal and Veterinary Advances, 6(6): 162-168.
  • Javadifard, M, Khodanazary, A, Hosseini, SM. 2023. The effects of chitosan-nanoclay nanocomposite coatings incorporated with gallic acid on the shelf life of rainbow trout during storage in the refrigerator. Journal of Food Measurement and Characterization, 17(2): 1794-1805. doi: 10.1007/s11694-022-01709-3.
  • Kaur, L, Hui, SX, Morton, JD, Kaur, R, Chian, FM, Boland, M. 2021. Endogenous proteolytic systems and meat tenderness: Influence of post-mortem storage and processing. Food Science of Animal Resources, 41(4): 589. doi: 10.5851%2Fkosfa.2021.e27.
  • Lan, W, Chen, X, Zhao, Y, Xie, J. 2023. The effects of ozonated slurry ice treatment on microbial, physicochemical, and quality of large yellow croaker (Pseudosciaena crocea) during cold-chain circulation. Food Control, 145: 109511. doi: 10.1016/j.foodcont.2022.109511.
  • Lang, K. 1983. Der flu¨ chtige basenstickstoff (TVB-N) bei im binnenland in den verkehr gebrachten frischen seeficchen. 11. Mitteilung. Archiv fu¨r Lebensmittelhygiene, 34, 7–10.
  • Li, XP, Zhou, MY, Liu, JF, Xu, YX, Mi, HB, Yi, SM. and Lin, H. 2017. Shelf‐life extension of chilled olive flounder (Paralichthys olivaceus) using chitosan coatings containing clove oil. Journal of Food Processing and Preservation, 41(5): e13204. doi: 10.1111/jfpp.13204.
  • Lima dos Santos, CAM, James, D, Teutscher, F. 1981. Guidelines for Chilled Fish Storage Experiments; FAO: Rome, Italy.
  • Liu, J, Deng, K, Pan, M. 2020. Dietary carbohydrates influence muscle texture of olive flounder Paralichthys olivaceus through impacting mitochondria function and metabolism of glycogen and protein. Sci Rep 10: 21811. doi: 10.1038/s41598-020-76255-3
  • Ma, D, Kim, YHB. 2020. Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity. Meat Science, 163: 108090. doi: 10.1016/j.meatsci.2020.108090.
  • Martins, GB, Tarouco, F, Rosa, CE, Robaldo, RB. 2017. The utilization of sodium bicarbonate, calcium carbonate or hydroxide in biofloc system: water quality, growth performance and oxidative stress of Nile tilapia (Oreochromis niloticus). Aquaculture, 468: 10-17. doi: 10.1016/j.aquaculture.2016.09.046.
  • Ogunwole, OA, Obo, EJ, Majekodunmi, BC. 2014. Chemical composition of bone and meat of broiler chickens given oral aqueous vitamin C and sodium bicarbonate under natural heat stress. International Journal of AgriScience, 4(8): 420-425.
  • Oehlensclager, J. 1992. Evaluation of some well-established and some underrated indices for the determination of freshness and/or spoilage of ice stored wet fish. In: Quality Assurance in the Fish Industry (edited by H. Huss). Pp. 339–350. New York, NY: Elsevier Science Publishers BV.
  • Özyurt, G, Özogul, Y, Özyurt, CE, Polat, A, Özogul, F, Gökbulut, C., and Küley, E. 2007. Determination of the quality parameters of pike perch Sander lucioperca caught by gillnet, longline and harpoon in Turkey. Fisheries Science, 73: 412-420. doi: 10.1111/j.1444-2906.2007.01349.x
  • Paulus, K, Zacharias, R, Robinson, L, Geidel, H. 1979. Kritische Betrachtungen zur" Bewertenden Prüfung mit Skale" als einem wesentlichen Verfahren der sensorischen Analyse. Lebensmittel-Wissenschaft und Technologie, 12 (1): 52-61
  • Shokri, S, Parastouei, K, Taghdir, M, Abbaszadeh, S. 2020. Application an edible active coating based on chitosan-Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 C. International Journal of Biological Macromolecules, 153: 846-854. doi: 10.1016/j.ijbiomac.2020.03.080.
  • Siró, I, Vén, C, Balla, C, Jónás, G, Zeke, I, Friedrich, L. 2009. Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. Journal of Food Engineering, 91(2): 353-362. doi: 10.1016/j.jfoodeng.2008.09.015.
  • Stansby, ME. 1982. Properties of fish oils and their application to handling of fish and to nutritional and industrial use. In: Chemistry & Biochemistry of Marine Food Products (edited by R.E. Martin, G.J. Flick, C.E. Hebard & D.R. Ward). Pp. 75–92. Westport, CT: Avi Publishing.
  • Tarladgis, BG, Watts, BM, Younathan, MT, Dugan, L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37: 44-48. doi: 10.1007/BF02630824.
  • Thiansilakul, Y, Benjakul, S, Richards, MP. 2011. Effect of myoglobin from Eastern little tuna muscle on lipid oxidation of washed Asian seabass mince at different pH conditions. Journal of Food Science, 76(2): C242-C249. doi: 10.1111/j.1750-3841.2010.01992.x.
  • Vicente, ACS, Carlis, MSDP, Santos, IJD, Silva, ALAD, Dias Junior, PCG, Eckermann, NR, ... and Ferreira, EM. 2023. Intake and apparent nutrient digestibility, ruminal parameters, and nitrogen balance of lambs fed with corn and forage-free diets with sodium bicarbonate. Ciência Rural, 53. doi: 10.1590/0103-8478cr20220406.
  • Wilhelm, AE, Maganhini, MB, Hernández-Blazquez, FJ, Ida, EI, Shimokomaki, M. 2010. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chemistry 119: 1201–1204. doi: 10.1016/j.foodchem.2009.08.034.
  • Xu, K, Yi, Y, Deng, J, Wang, Y, Zhao, B, Sun, Q, and Tang, Y. 2022. Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS. RSC Advances, 12(19): 11591-11603. doi: 10.1039/D2RA00038E.

Sodyum Bikarbonatla Zenginleştirilmiş Diyetin Soğukta Depolama Sırasında Gökkuşağı Alabalığının (Oncorhyncus mykiss) Kas pH'ı ve Kalitesi Üzerine Etkisi

Yıl 2024, Cilt: 10 Sayı: 3, 143 - 150, 31.12.2024

Tuba Sultan Yıldırım , Gülsün Özyurt , Bahar Tokur

https://doi.org/10.17216/limnofish.1504121

Öz

Bu araştırmada balık yemlerine sodyum bikarbonat (SB) ilavesinin gökkuşağı alabalığının (Oncorhyncus mykiss) hasat sonrası soğuk depolama koşullarında kimyasal ve duyusal özelliklerine etkisi araştırılmıştır. Hasattan önce 21 gün boyunca 0, 1M, 2M ve 3M SB katkılı yemlerle beslenen gökkuşağı alabalığı 4°C'de depolanmış, raf ömrü sonuna kadar kimyasal ve duyusal değerlendirmeler yapılmıştır. Hasat sonrası en yüksek pH düzeyi 2M ve 3M SB katkılı yemlerle beslenen grupta gözlenmiştir. TVB-N değeri 1M, 2M ve 3M SB katkılı yemlerle beslenen gökkuşağı alabalığında 14,88-15,68 mg/100g arasında bulunurken, kontrol grubunda 20,14 mg/100g olarak belirlenmiştir. Depolamanın başlangıcında tüm gruplarda benzer TBARs değerleri gözlenmiş; ancak SB katkılı yemlerle beslenen gruplarda TBARs artışının kontrole göre daha yavaş olduğu görülmüştür. Depolama başlangıcında SB katkılı yemlerle beslenen alabalıkların görünüm, koku, tekstür, renk ve genel kabul edilebilirlik puanları kontrol grubuna göre daha yüksek bulunmuştur. Ancak raf ömrü (13 gün) açısından gruplar arasında fark gözlenmemiştir. Tüm depolama süresi boyunca en iyi doku skorları 3M grubunda gözlemlenmiştir. Bu nedenle, hasat öncesi gökkuşağı alabalığı yemlerine SB ilavesinin et kalitesini artırmak amacıyla yem katkı maddesi olarak kullanılabileceği sonucuna varılabilir.

Anahtar Kelimeler

Sodyum bikarbonat gökkuşağı alabalığı pH soğuk depolama hasat sonrası kalite

Kaynakça

  • Aksun, ET, Tokur, BK. 2014. Effects of sodium bicarbonate injection on sensory and chemical qualities of rainbow trout during iced storage. Ege Journal of Fisheries and Aquatic Sciences, 31(2): 97-104. doi: 10.12714/egejfas.2014.31.2.06.
  • Akter, F. 2021. Dietary Effect of Ginger and Sodium bicarbonate on growth performance and ruminal fluid of Sheep. Chattogram Veterinary and Animal Sciences University Chattogram-4225, Bangladesh.
  • Antonocopoulos N. 1973. Bestmmung des Flüchtigen Basensticktoofs W. Ludorf, V. Meyer (Eds.), Fische und Fischerzeugnisse, Aulage Verlag Paul Prey, Berlin und Hamburg p. 224-225.
  • Åsli, M, Mørkøre, T. 2012. Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod. LWT – Food Sci Technol 46:196–202. doi: 10.1016/j.lwt.2011.10.007.
  • Åsli M, Mørkøre T. 2013. Quality assessment of lightly salted Atlantic salmon fillets injected with brine solutions containing sodium bicarbonate. J Food Res 3:110–121. doi: 10.5539/jfr.v2n3p110
  • Åsli, M, Ofstad, R, Böcker, U, Jessen, F, Einen, O, Mørkøre, T. 2016. Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle. Journal of the Science of Food and Agriculture, 96(4): 1252-1259. doi: 10.1002/jsfa.7213.
  • Bahuaud, D, Mørkøre, T, Østbye, TK, Veiseth-Kent, E, Thomassen, MS, Ofstad, R. 2010. Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre-and post-rigor fillets exposed to short and long-term crowding stress. Food Chemistry, 118(3): 602-615. doi: 10.1016/j.foodchem.2009.05.028.
  • Balestra, F, Petracci, M. 2019. Techno Functional Ingredients for Meat Products: Current Challenges. In Sustainable Meat Production and Processing; Academic Press: Cambridge, MA, USA, pp. 45–68. doi: 10.1016/B978-0-12-814874-7.00003-1.
  • Bodas, R, Rodríguez, AB, López, S, Fernández, B, Mantecon, AR, Giráldez, FJ. 2007. Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid–base status and meat characteristics. Meat science, 77(4): 696-702. doi: 10.1016/j.meatsci.2007.05.024.
  • Bodas, RS, Lopez, AB, Rodriguez, S, Andres, AR, Mantecon, FJ, Giraldez, FJ. 2009. Feed intake, digestibility, and carcass characteristics of lambs fed a diet supplemented with soluble fibre. Anim. Prod. Sci. 50:45-51. doi: 10.1071/AN09094.
  • Cao, X, Islam, MN, Chitrakar, B, Duan, Z, Xu, W, Zhong, S. 2020. Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage. Food Science & Nutrition, 8(2): 973-981. doi: 10.1002/fsn3.1378
  • Chan, SS, Roth, B, Jessen, F, Jakobsen, AN, Lerfall, J. 2022. Water holding properties of Atlantic salmon. Comprehensive Reviews in Food Science and Food Safety, 21(1): 477-498. doi: 10.1111/1541-4337.12871.
  • Connell, J.J. 1990. Methods of Assessing and Selecting for Quality. Control of Fish Quality, 3rd Ed; Springer: Berlin.
  • Delbarre-Ladrat, C, Chéret, R, Taylor, R, Verrez-Bagnis, V. 2006. Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Critical Reviews in Food Science and Nutrition, 46(5): 409-421. doi: 10.1080/10408390591000929.
  • EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2011). Scientific Opinion on the substantiation of health claims related to carbonate and bicarbonate salts of sodium and potassium and maintenance of normal bone (ID 331, 1402) pursuant to Article 13 (1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(7): 2301. doi: 10.2903/j.efsa.2011.2301
  • Grootveld, M, Percival, BC, Leenders, J, Wilson, PB. 2020. Potential adverse public health effects afforded by the ingestion of dietary lipid oxidation product toxins: Significance of fried food sources. Nutrients, 12(4): 974. doi: 10.3390/nu12040974.
  • Hassan, W, Selim, HM, Abdelaal, AM, Abdallah, A. 2022. Calcareous Marine Algae, Sodium Bicarbonate and Magnesium Oxide Mixture for Curing Lactic Acidosis in Goats. Journal of Advanced Veterinary Research, 12(6): 722-727.
  • Hematyar, N, Rustad, T, Sampels, S, Kastrup Dalsgaard, T. 2019. Relationship between lipid and protein oxidation in fish. Aquaculture Research, 50(5): 1393-1403. doi: 10.1111/are.14012
  • Jallow, DB, Hsia, LC. 2014. Effect of sodium bicarbonate supplementation on fatty acid composition of lambs fed concentrate diets at different ambient temperature levels. International Journal of Animal and Veterinary Advances, 6(6): 162-168.
  • Javadifard, M, Khodanazary, A, Hosseini, SM. 2023. The effects of chitosan-nanoclay nanocomposite coatings incorporated with gallic acid on the shelf life of rainbow trout during storage in the refrigerator. Journal of Food Measurement and Characterization, 17(2): 1794-1805. doi: 10.1007/s11694-022-01709-3.
  • Kaur, L, Hui, SX, Morton, JD, Kaur, R, Chian, FM, Boland, M. 2021. Endogenous proteolytic systems and meat tenderness: Influence of post-mortem storage and processing. Food Science of Animal Resources, 41(4): 589. doi: 10.5851%2Fkosfa.2021.e27.
  • Lan, W, Chen, X, Zhao, Y, Xie, J. 2023. The effects of ozonated slurry ice treatment on microbial, physicochemical, and quality of large yellow croaker (Pseudosciaena crocea) during cold-chain circulation. Food Control, 145: 109511. doi: 10.1016/j.foodcont.2022.109511.
  • Lang, K. 1983. Der flu¨ chtige basenstickstoff (TVB-N) bei im binnenland in den verkehr gebrachten frischen seeficchen. 11. Mitteilung. Archiv fu¨r Lebensmittelhygiene, 34, 7–10.
  • Li, XP, Zhou, MY, Liu, JF, Xu, YX, Mi, HB, Yi, SM. and Lin, H. 2017. Shelf‐life extension of chilled olive flounder (Paralichthys olivaceus) using chitosan coatings containing clove oil. Journal of Food Processing and Preservation, 41(5): e13204. doi: 10.1111/jfpp.13204.
  • Lima dos Santos, CAM, James, D, Teutscher, F. 1981. Guidelines for Chilled Fish Storage Experiments; FAO: Rome, Italy.
  • Liu, J, Deng, K, Pan, M. 2020. Dietary carbohydrates influence muscle texture of olive flounder Paralichthys olivaceus through impacting mitochondria function and metabolism of glycogen and protein. Sci Rep 10: 21811. doi: 10.1038/s41598-020-76255-3
  • Ma, D, Kim, YHB. 2020. Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity. Meat Science, 163: 108090. doi: 10.1016/j.meatsci.2020.108090.
  • Martins, GB, Tarouco, F, Rosa, CE, Robaldo, RB. 2017. The utilization of sodium bicarbonate, calcium carbonate or hydroxide in biofloc system: water quality, growth performance and oxidative stress of Nile tilapia (Oreochromis niloticus). Aquaculture, 468: 10-17. doi: 10.1016/j.aquaculture.2016.09.046.
  • Ogunwole, OA, Obo, EJ, Majekodunmi, BC. 2014. Chemical composition of bone and meat of broiler chickens given oral aqueous vitamin C and sodium bicarbonate under natural heat stress. International Journal of AgriScience, 4(8): 420-425.
  • Oehlensclager, J. 1992. Evaluation of some well-established and some underrated indices for the determination of freshness and/or spoilage of ice stored wet fish. In: Quality Assurance in the Fish Industry (edited by H. Huss). Pp. 339–350. New York, NY: Elsevier Science Publishers BV.
  • Özyurt, G, Özogul, Y, Özyurt, CE, Polat, A, Özogul, F, Gökbulut, C., and Küley, E. 2007. Determination of the quality parameters of pike perch Sander lucioperca caught by gillnet, longline and harpoon in Turkey. Fisheries Science, 73: 412-420. doi: 10.1111/j.1444-2906.2007.01349.x
  • Paulus, K, Zacharias, R, Robinson, L, Geidel, H. 1979. Kritische Betrachtungen zur" Bewertenden Prüfung mit Skale" als einem wesentlichen Verfahren der sensorischen Analyse. Lebensmittel-Wissenschaft und Technologie, 12 (1): 52-61
  • Shokri, S, Parastouei, K, Taghdir, M, Abbaszadeh, S. 2020. Application an edible active coating based on chitosan-Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 C. International Journal of Biological Macromolecules, 153: 846-854. doi: 10.1016/j.ijbiomac.2020.03.080.
  • Siró, I, Vén, C, Balla, C, Jónás, G, Zeke, I, Friedrich, L. 2009. Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. Journal of Food Engineering, 91(2): 353-362. doi: 10.1016/j.jfoodeng.2008.09.015.
  • Stansby, ME. 1982. Properties of fish oils and their application to handling of fish and to nutritional and industrial use. In: Chemistry & Biochemistry of Marine Food Products (edited by R.E. Martin, G.J. Flick, C.E. Hebard & D.R. Ward). Pp. 75–92. Westport, CT: Avi Publishing.
  • Tarladgis, BG, Watts, BM, Younathan, MT, Dugan, L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37: 44-48. doi: 10.1007/BF02630824.
  • Thiansilakul, Y, Benjakul, S, Richards, MP. 2011. Effect of myoglobin from Eastern little tuna muscle on lipid oxidation of washed Asian seabass mince at different pH conditions. Journal of Food Science, 76(2): C242-C249. doi: 10.1111/j.1750-3841.2010.01992.x.
  • Vicente, ACS, Carlis, MSDP, Santos, IJD, Silva, ALAD, Dias Junior, PCG, Eckermann, NR, ... and Ferreira, EM. 2023. Intake and apparent nutrient digestibility, ruminal parameters, and nitrogen balance of lambs fed with corn and forage-free diets with sodium bicarbonate. Ciência Rural, 53. doi: 10.1590/0103-8478cr20220406.
  • Wilhelm, AE, Maganhini, MB, Hernández-Blazquez, FJ, Ida, EI, Shimokomaki, M. 2010. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chemistry 119: 1201–1204. doi: 10.1016/j.foodchem.2009.08.034.
  • Xu, K, Yi, Y, Deng, J, Wang, Y, Zhao, B, Sun, Q, and Tang, Y. 2022. Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS. RSC Advances, 12(19): 11591-11603. doi: 10.1039/D2RA00038E.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Sucul Kültür ve Balıkçılık (Diğer)
Bölüm Araştırma Makalesi
Yazarlar

Tuba Sultan Yıldırım 0000-0002-2983-9649

Gülsün Özyurt 0000-0003-1073-115X

Bahar Tokur 0000-0002-7087-5801

Yayımlanma Tarihi 31 Aralık 2024
Gönderilme Tarihi 24 Haziran 2024
Kabul Tarihi 5 Ekim 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 10 Sayı: 3

Kaynak Göster

APA Yıldırım, T. S., Özyurt, G., & Tokur, B. (2024). Impact of Sodium Bicarbonate-Enriched Diet on Muscle pH and Quality of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage. Journal of Limnology and Freshwater Fisheries Research, 10(3), 143-150. https://doi.org/10.17216/limnofish.1504121
 Kapak Resmi İndir