CHANGES IN PROXIMATE COMPOSITION OF SPRAT (SPRATTUS SPRATTUSPHALERICUS, RISSO 1826) FISHMEAL STORED AT DIFFERENT TEMPERATURES

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dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.contributor.authorKocatepe, Demet
dc.contributor.authorCetiner, Bulent
dc.date.accessioned2025-03-23T19:47:42Z
dc.date.available2025-03-23T19:47:42Z
dc.date.issued2013
dc.departmentSinop Üniversitesi
dc.description.abstractIn this research, the changes on proximate composition of sprat fishmeal stored at different temperature during 180 days were investigated. The initial crude protein, crude lipid, crude ash and water contents of fishmeal were; 71.32%, 7.76%, 11.19% and 7.10%, respectively. During the storage period, protein content of fishmeal stored at 20 +/- 4 degrees C generally decreased, in contrast, it increased in the fishmeal stored at 3 +/- 1.2 degrees C. In this study, nutritional quality of sprat fishmeal stored in cold found to be higher than the other during the storage period.
dc.identifier.endpage554
dc.identifier.issn0367-6722
dc.identifier.issue6
dc.identifier.scopus2-s2.0-84891611004
dc.identifier.scopusqualityQ3
dc.identifier.startpage551
dc.identifier.urihttps://hdl.handle.net/11486/7416
dc.identifier.volume47
dc.identifier.wosWOS:000330821500016
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAgricultural Research Communication Centre
dc.relation.ispartofIndian Journal of Animal Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectCold storage
dc.subjectFishmeal
dc.subjectProximate
dc.subjectSprat
dc.subjectStorage
dc.titleCHANGES IN PROXIMATE COMPOSITION OF SPRAT (SPRATTUS SPRATTUSPHALERICUS, RISSO 1826) FISHMEAL STORED AT DIFFERENT TEMPERATURES
dc.typeArticle

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