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EGE DENİZİ VE KARADENİZ’DE KÜLTÜRE EDİLMİS LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI

COMPARISON ON THE QUALITY PARAMETERS OF FARMED SEA BASS FROM BLACK SEA AND AEGEAN SEA

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Abstract (2. Language): 
The aims of this study were determined the differences in chemical composition, fatty acid content, texture, color and sensory traits of the sea bass which were farmed in Ordu city (Persembe village) in Blacksea and in Muğla city (Milas, Kazıklı village) in Aegean sea with using same feeding regime. It was determined that total fat content of sea bass which were taken from Aegean Sea was significantly higher (P<0.05) than fish from Black Sea. Polyunsaturated fatty acids/ saturated fatty acid (PUFA / SAFA) and eicosapantaenoik / docosahexaenoic acid (EPA / DHA) ratios were determined higher in the sea bass samples which from Aegean Sea. In the results of texture profile analysis and color measurement no difference was determined between the groups (P>0.05). The given sensory scores were very close except the parameter of fatness. Panelists found Aegean sea bass fattier, this result was in accordance with the determined chemical composition analyze results.
Abstract (Original Language): 
Bu çalısmanın amacı aynı beslenme rejimi uygulanmıs Karadeniz’de Ordu ili sınırları içinde (Persembe ilçesinde) ve Ege denizinde Muğla ili sınırları içinde (Milas ilçesi Kazıklı beldesinde) yetistirilmis levrek balıklarında (Dicentrarchus labrax) kimyasal kompozisyon, yağ asidi içeriği, doku, renk ve duyusal özelliklerinin farklılıklarını tespit etmektir. Ege bölgesinden elde edilen levrek örneklerinde, Karadeniz bölgesinden alınana nazaran istatistiksel anlamda yüksek (P<0.05) yağ içeriği tespit edilmistir. Çoklu doymamıs yağ asitleri/Doymus yağ asitlerine oranı (ÇDYA/DYA) ve eikosapentaenoik asit ve / dekosaheksaenoik asit (EPA / DHA) oranları Ege denizinden hasat edilen levrek örneklerinde daha yüksek olarak tespit edilmistir. Doku profil analizi ve renk sonuçlarında gruplar arası farlılık tespit edilmemistir (P>0.05). Duyusal değerlendirmeye göre sonuçlar yağlılık parametresi dısında yakın olarak bulunmustur. Panelistler Ege Denizi levreğini kimyasal kompozisyon analizi sonuçlarıyla bağlantılı olarak daha yağlı bulmuslardır (P<0.05).
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