1 Ocak 2017 Dergi makalesi Açık Erişim

Oksuz, Abdullah

Dublin Core

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  <dc:creator>Oksuz, Abdullah</dc:creator>
  <dc:date>2017-01-01</dc:date>
  <dc:description>The lipid contents of different parts of the body and fatty acid profiles of the fattened bluefin tuna (BFT) have been investigated. The lipid content of fattened BFT varied within the body parts. Higher lipid and lower moisture levels were present in kama meat, followed by the ordinary muscle than caudal meat. The liver and viscera of the fattened BFT contained considerable amount of lipid with levels of 62.9 and 84.6 % respectively. Ordinary muscle lipid content and fatty acid profiles of wild and fattened bluefin tunas were found significantly different from each other. The DHA:EPA ratio in the fattened and wild BFT were 1.02 and 5.03 respectively. Ordinary dorsal muscle composition of wild and fattened BFT differed significantly. Ash content was much higher in wild BFT than fattened BET. The wild BFT had distinctive fatty acid profile, having a high level of DHA:EPA ratio and absence of 22:1n11 fatty acid than the fattened BFT.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/47503</dc:identifier>
  <dc:identifier>oai:zenodo.org:47503</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE 68(1) 15-20</dc:source>
  <dc:title>The lipid content and fatty acid profiles in the fattened bluefin tuna (Thunnus thynnus) in the Mediterranean Sea</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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