| Yazarlar (6) |
Emre Yavuzer
Niğde Ömer Halisdemir Üniversitesi, Türkiye |
|
Dilek Yaprak Uslu
Niğde Ömer Halisdemir Üniversitesi, Türkiye |
Dr. Öğr. Üyesi Memduh KÖSE
Kırşehir Ahi Evran Üniversitesi, Türkiye |
|
Mehmet Yetişen
Niğde Ömer Halisdemir Üniversitesi, Türkiye |
|
Hamza Alaşalvar
Niğde Ömer Halisdemir University, Türkiye |
|
Halil İbrahim Şimşek
Niğde Ömer Halisdemir University, Türkiye |
| Özet |
| In this study, chemical analyses and low-cost gas sensor measurements were conducted to determine the oxidative stability of fish oils obtained through enzymatic hydrolysis from rainbow trout (Oncorhynchus mykiss) waste. The initial EPA and DHA contents of the extracted oils were 1.31% and 4.94%, respectively, with oleic acid (C18: 1n9) being the most abundant fatty acid at 38.59%. During a 20-day storage period, changes in free fatty acids, peroxide value, conjugated dienes, conjugated trienes, p-anisidine, and thiobarbituric acid values were monitored, along with alterations in fatty acid composition. Additionally, odor intensity was assessed using an electronic nose system. Sensor responses exhibited significant variations at different stages of the oxidative process, with MQ131 and MQ138 sensors demonstrating sensitivity to primary oxidation, while MQ3 and MQ135 sensors provided strong signals ... |
| Anahtar Kelimeler |
| Trout waste | Fish oil | Enzymatic hydrolysis | Oxidative stability | Electronic nose | Gas sensors | Lipid oxidation | Machine learning |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Food Measurement and Characterization |
| Dergi ISSN | 2193-4126 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q2 |
| Makale Dili | İngilizce |
| Basım Tarihi | 09-2025 |
| Cilt No | 19 |
| Sayı | 11 |
| Sayfalar | 8899 / 8908 |
| DOI Numarası | 10.1007/s11694-025-03564-4 |
| Makale Linki | https://doi.org/10.1007/s11694-025-03564-4 |
| Atıf Sayıları |
