In this study, we aimed to determine the basic food components, fatty acids and amino acids, and variations in these components with months in goldband goatfish (Upeneus moluccensis) that fishing from Gulf of Antalya. As a result of the analyzes, the crude fat values were determined between 1.43 and 3.78%, and the crude protein values were determined between 20.79 and 22.16%. The most abundant fatty acids were determined: palmitic acid (C16:0), stearic acid (C18:0), palmitoleic acid (C16:1c9), oleic acid (C18:1c9), linoleic acid (C18:2n-6), eicosatrienoic acid (C20:3n-3), arachidonic acid (C20:4n-6), eicosapentaenoic acid (C20:5n-3), docosapentaenoic acid (C22:5n-6), and docosahexaenoic acid (C22:6n-3). The most abundant amino acids were determined lysine and leucine, aspartic acid, glutamic acid, alanine, and glycine. The differentiations of essential nutrient components, fatty acids, and amino acids were found generally significant (P \ 0.05).

In this study, it has been aimed to determine the effects of coating chitosan films enriched with thyme (Origanum minutiflorum) and rosemary (Rosmarinus officinalis) essential oil (0.2% added) on some quality properties of hot smoked rainbow trout (Oncorhynchus mykiss) during storage at 4 ± 1C. Sample groups were created as control group that hot smoked fillets (Kf), hot smoked and coated with chitosan film fillets (Kt), hot smoked and coated with chitosan film enriched by rosemary essential oil fillets (By), and hot smoked and coated with chitosan film enriched by thyme essential oil fillets (Kk). Sensory, chemical and microbiological analysis and moisture measurements were made during the storage periodically. In the sample groups were determined as inconsumable for Kf and Kt on 42nd day, for By on 49th day and for Kk on 63rd day. According to result of the study, it has been thought that coating with chitosan enriched essential oils are effects on appreciated by consumer and increasing of shelf life. Practical Applications Different processing technologies are used to protect valuable but perishable foods especially such as fish. Today to be added essential oils into the foods will supply product variety and increasing shelf life for demand of prepared food. This study will be a database of the fish processing technology.

Bu çalışmada, ülkemiz denizlerinde avcılığı yapılan barbun balıkarının besinsel içeriği ile ilgili çalışmalar incelenmiş ve bu veriler özetlenmiştir. Denizlerimizde dört barbun türünün avcılığı yapılmaktadır. Bunlar, barbunya (Mullus barbatus), tekir (Mullus surmuletus), paşa barbunu (Upeneus moluccensis) ve nil barbunu (Upeneus pori)'dur. Barbun balıkları zengin protein içeriğinin yanısıra temel aminoasitler ve yağ asitleri yönünden de zengin bir besin kaynağı olarak görülmektedir. Tüketilen besinlerin içeriklerinin ve mevsimsel değişimlerinin bilinmesi dengeli beslenme için önemlir. Bu açıdan bakıldığında yapılan çalışmaların yeterli düzeyde olmadığı ve çalışmaların devam etmesinin faydalı olacağı düşünülmektedir.