Investigating some growth parameters of pond-raised meagre (Argyrosomus regius, Asso 1801) at industrial scale

Bodur, Türker

doi:10.22392/egirdir.397705

Cited by 1 publication

(1 citation statement)

References 16 publications

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“…Meagre has attracted attention with its increasing production amount in our country and Europe in recent years (Bodur, 2018). Meagre has attractive features for the market with its good processing efficiency, low-fat content, excellent taste, and tight texture (Monfort, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of Plant Extracts on the Quality of Sous Vide Meagre (Argyrosomus regius) Fillets

Bozova¹,

İzci

2021

Acta Aquatica Turcica

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This study aimed to determine the changes in the quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during the cold storage (4±1 °C). Saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids dominant in meagre fish were found to be palmitic acid, oleic acid, and linoleic acid, respectively. pH values fluctuated during storage in sous vide samples. It was determined that total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and trimethylamine nitrogen (TMA-N) values did not exceed the limit values during the storage period in the Control SV, Rosemary SV, and Oregano SV groups. The total number of mesophilic aerobic bacteria (TMAB) and total psychrophilic aerobic bacteria (TPAB) on the 42 nd day did not exceed the limit values in the Control SV, Rosemary SV, and Oregano SV groups. During the cold storage, lactic acid bacteria, yeast, and mold were not detected in sous-vide cooked groups. It has been determined that rosemary and oregano extracts improve the sensory quality of the product in taste and smell.

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Section: Introductionmentioning

confidence: 99%

Effects of Plant Extracts on the Quality of Sous Vide Meagre (Argyrosomus regius) Fillets

Bozova¹,

İzci

2021

Acta Aquatica Turcica

View full text Add to dashboard Cite

show abstract

Investigating some growth parameters of pond-raised meagre (Argyrosomus regius, Asso 1801) at industrial scale

Abstract: Ülkemizde ve Avrupa'da son yıllarda üretiminde artış gösteren ve çoğunlukla deniz kafeslerinde besi yetiştiriciliği yapılan sarıağız (Argyrosomus regius Asso 1801) balığının toprak havuzlarda bir üretim dönemindeki büyüme parametreleri incelenmiştir.

Cited by 1 publication

References 16 publications

Effects of Plant Extracts on the Quality of Sous Vide Meagre (Argyrosomus regius) Fillets

Effects of Plant Extracts on the Quality of Sous Vide Meagre (Argyrosomus regius) Fillets

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