Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions

Basit Öğe Kaydı
dc.authorid0000-0003-1116-0934
dc.authorid0000-0002-9992-8102
dc.authorscopusid6506175498
dc.authorscopusid37045784900
dc.authorscopusid6701528877
dc.authorscopusid36106722600
dc.authorscopusid55885340800
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.authorwosidGURCAN, ESER KEMAL/ABA-4511-2020
dc.authorwosidSoysal, Mehmet İhsan/ABA-4699-2020
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorSoysal, Mehmet İhsan
dc.contributor.authorGürcan, Eser Kemal
dc.contributor.authorKök, Süleyman
dc.date.accessioned2022-05-11T14:14:20Z
dc.date.available2022-05-11T14:14:20Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Ekonomisi Bölümü
dc.description.abstractThe aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklali, Orcunlu, and Nakkas villages, Istanbul Province, Turkey. Animals were males 24 months old reaching final live weights of 420-440 kg. Significant differences were observed in pH, moisture, fat, color and fatty acid profile of water buffalo meats (p<0.05 and p<0.01). The results of proximate analysis demonstrated that the pH (5.03-5.46), moisture (48.60-59.73%), fat (18.90-30.02%), ash (2.48-3.56%), protein (15.12-17.65%), 'L' lightness (24.38-33.50), 'a' redness (9.88-13.81), and 'b' yellowness (5.66-8.53) were found in the samples. C14:0, C16:0, C18:0, C16:1, C18:1 and C18:2 content of the water buffalo meats were found to be 1.53-4.15%, 19.99-26.85%, 19.48-34.50%, 2.95-5.33%, 35.37-50.62%, and 1.02-3.56%, respectively. The total SFAs, total MUFAs, total PUFAs, and total UFAs contents of the samples ranged between 40.73 and 60.28%, 38.32 and 55.15%, 1.34 and 4.46%, and 39.72 and 59.27%, respectively.
dc.identifier.doi10.1590/fst.08918
dc.identifier.endpage836
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85076783306
dc.identifier.scopusqualityQ2
dc.identifier.startpage830
dc.identifier.urihttps://doi.org/10.1590/fst.08918
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5869
dc.identifier.volume39
dc.identifier.wosWOS:000499659400006
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGeçgel, Ümit
dc.institutionauthorYılmaz, İsmail
dc.institutionauthorSoysal, Mehmet İhsan
dc.institutionauthorGürcan, Eser Kemal
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectwater buffalo meat
dc.subjectmeat quality
dc.subjectfatty acid profile
dc.subjectConjugated Linoleic-Acid
dc.subjectMeat Quality
dc.subjectLambs
dc.subjectCarcass
dc.subjectCholesterol
dc.subjectWeight
dc.subjectMuscle
dc.subjectAge
dc.titleInvestigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
5869.pdf
Boyut:
809.44 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu