1 Ocak 2017 Dergi makalesi Açık Erişim

Topuz, Osman Kadir; Yerlikaya, Pinar; Yatmaz, H. Aydan; Kaya, Adem; Alp, Ali Can; Kilic, Murat

DataCite XML

<?xml version='1.0' encoding='utf-8'?>
<resource xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://datacite.org/schema/kernel-4" xsi:schemaLocation="http://datacite.org/schema/kernel-4 http://schema.datacite.org/meta/kernel-4.1/metadata.xsd">
  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/48451</identifier>
  <creators>
    <creator>
      <creatorName>Topuz, Osman Kadir</creatorName>
      <givenName>Osman Kadir</givenName>
      <familyName>Topuz</familyName>
      <affiliation>Akdeniz Univ, Seafood Proc Technol Dept, Fisheries Fac, Kampus Konyaalti, Antalya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Yerlikaya, Pinar</creatorName>
      <givenName>Pinar</givenName>
      <familyName>Yerlikaya</familyName>
      <affiliation>Akdeniz Univ, Seafood Proc Technol Dept, Fisheries Fac, Kampus Konyaalti, Antalya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Yatmaz, H. Aydan</creatorName>
      <givenName>H. Aydan</givenName>
      <familyName>Yatmaz</familyName>
      <affiliation>Akdeniz Univ, Food Safety &amp; Agr Res Ctr, Kampus Konyaalti, Antalya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kaya, Adem</creatorName>
      <givenName>Adem</givenName>
      <familyName>Kaya</familyName>
      <affiliation>Akdeniz Univ, Seafood Proc Technol Dept, Fisheries Fac, Kampus Konyaalti, Antalya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Alp, Ali Can</creatorName>
      <givenName>Ali Can</givenName>
      <familyName>Alp</familyName>
      <affiliation>Akdeniz Univ, Seafood Proc Technol Dept, Fisheries Fac, Kampus Konyaalti, Antalya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kilic, Murat</creatorName>
      <givenName>Murat</givenName>
      <familyName>Kilic</familyName>
      <affiliation>Akdeniz Univ, Food Safety &amp; Agr Res Ctr, Kampus Konyaalti, Antalya, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Comparison Of Essential Trace Element Profiles Of Rainbow Trout Fish (Oncorhynchus Mykiss) Meat And Egg</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2017</publicationYear>
  <dates>
    <date dateType="Issued">2017-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/48451</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.81043/aperta.48450</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.81043/aperta.48451</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">Many mineral compounds, present in fish meat, are essential for human life at low concentrations. Humans need a steady supply of at least minerals to maintain health and optimal performance. The elements such as Fe, Cu, Mn and Zn are essential elements because of their crucial role in biological systems. In this study, essential element profiles of rainbow trout meat and its egg were investigated and compared each other. Higher concentrations of essential trace elements (Fe, Cu, Mn and Zn) were found in egg of rainbow trout compared to its meat. Highest Zn (140.28 +/- 4.24 mu g/g) content was determined in trout egg samples compared to other trace elements. Fe (48.17 +/- 1.61 mu g/g) was the most abundant trace elements found in trout meat, whereas Mn (1.24 +/- 0.04 mu g/g) was the least.</description>
  </descriptions>
</resource>