1 Ocak 2018 Dergi makalesi Açık Erişim

Ozyurt, Guelsuen; Ozkutuk, Ali Serhat; Ucar, Yilmaz; Durmus, Mustafa; Ozogul, Yesim

Dublin Core

<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Ozyurt, Guelsuen</dc:creator>
  <dc:creator>Ozkutuk, Ali Serhat</dc:creator>
  <dc:creator>Ucar, Yilmaz</dc:creator>
  <dc:creator>Durmus, Mustafa</dc:creator>
  <dc:creator>Ozogul, Yesim</dc:creator>
  <dc:date>2018-01-01</dc:date>
  <dc:description>Lipid quality and fatty acid compositions of fish oils recovered from fish (Sea bass - Dicentrarchus labrax) waste silages produced with formic acid (FA) and five different LAB strains (Lactobacillus plantarum (LP), Pediococcus acidilactici (PA), Enterococcus gallinarum (EG), Lactobacillus brevis (LB) and Streptococcus spp. (ST)) were assessed to ensure for the usage for human consumption. Generally, it was observed that there were no significant differences between PUFA contents (23.27-23.64%). Peroxide (PV) (2.12meq active O-2/per kg of oil) and TBA values (1.07mg malonaldehyde (MA)g(-1) oil) of fish oils from acid silage were significantly higher than those of the fermented ones (1.14-1.91meq active O(2)kg(-1), 0.67-0.81mgMAg(-1) oil, respectively). Anisidine values (AV) were determined in range of 8.04-11.14 for fermented silages and 13.08 from acid silage. The highest totox value (17.33 +/- 0.88) was also detected in acid silage oil whereas fermented groups gave totox value in the range of 10.40-13.88. It can be concluded that the initial lipid quality of fermented fish waste silages was better than the initial lipid quality of acid fish waste silage. Therefore, fish oils recovered from fermented silages can be used as food additives or supplements for animal and human diets.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/32397</dc:identifier>
  <dc:identifier>oai:zenodo.org:32397</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 53(5) 1255-1261</dc:source>
  <dc:title>Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass - Dicentrarchus labrax) by-products</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>