Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4867
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dc.contributor.authorAydin, Mehmet-
dc.contributor.authorSevgili, Huseyin-
dc.contributor.authorTufan, Bekir-
dc.contributor.authorEmre, Yilmaz-
dc.contributor.authorKose, Sevim-
dc.date.accessioned2024-03-21T13:33:19Z-
dc.date.available2024-03-21T13:33:19Z-
dc.date.issued2011-
dc.identifier.citationAydin, M., Sevgili, H., Tufan, B., Emre, Y., Köse, S. (2011). Proximate composition and fatty acid profile of three different fresh and dried commercial sea cucumbers from Turkey. Int. J. Food Sci. Technol., 46(3), 500-508. https://doi.org/10.1111/j.1365-2621.2010.02512.xen_US
dc.identifier.issn0950-5423-
dc.identifier.issn1365-2621-
dc.identifier.urihttp://dx.doi.org/10.1111/j.1365-2621.2010.02512.x-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000287666400008-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4867-
dc.descriptionWoS Categories: Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Food Science & Technologyen_US
dc.description.abstractP>Proximate composition and fatty acid (FA) profile of three commercial sea cucumbers; Holothuria tubulosa, Holothuria polii and Holothuria mammata caught from Aegean Sea of Turkey were analysed. The effects of regional variation and drying process on FA composition were also investigated. Moisture, protein, fat and ash contents of the species ranged between 81.24% and 85.24%, 7.88% and 8.82%, 0.09% and 0.18%, and 5.13% and 7.85%, respectively, with a significant changes among species (P < 0.05) with some exceptions. Although FA values varied significantly (P < 0.05) among species and regions, the changes for most FA types representing the same region for different species were not significantly different. Total polyunsaturated fatty acids (PUFA) were found to be higher than total saturated (SFA) and monosaturated FAs (MUFA) accounting for 53.0-62.12% for Sigma PUFA, 13.28-16.41% for Sigma MUFA and 13.99-19.21% for Sigma SFA. While some individual SFAs and PUFAs decreased after drying process, various individual FAs of MUFA increased in their amounts (P < 0.05). Among PUFAs, the highest mean value of eicosapentaenoic acid and docosahexaenoic acid for all regions were determined for H. polii as 7.25% and H. tubulosa as 12.37% in fresh samples, respectively. This study represents new information relating to FA contents and drying effect on FA profile for these species.en_US
dc.language.isoengen_US
dc.publisherWILEY-HOBOKENen_US
dc.relation.isversionof10.1111/j.1365-2621.2010.02512.xen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDrying effect, fatty acids, Holothoria mammata, Holothuria polii, Holothuria tubulosa, proximate composition, regional effect, sea cucumbersen_US
dc.subjectDIFFERENT COOKING, DEEP-SEA, FISH, HOLOTHURIANS, OXIDATION, QUALITY, CHOLESTEROL, JAPONICUS, BENEFITS, DISEASEen_US
dc.titleProximate composition and fatty acid profile of three different fresh and dried commercial sea cucumbers from Turkeyen_US
dc.typearticleen_US
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0003-1163-6461en_US
dc.contributor.authorID0000-0001-8274-7391en_US
dc.contributor.authorID0000-0001-7039-308Xen_US
dc.contributor.authorID0000-0001-6029-0458en_US
dc.identifier.volume46en_US
dc.identifier.issue3en_US
dc.identifier.startpage500en_US
dc.identifier.endpage508en_US
Appears in Collections:Balıkçılık Teknolojisi Mühendisliği

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