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Sürdürülebilir ürün gelişim modellemesi: Gıda sanayinde gökkuşağı alabalığı (Oncorhynchus mykiss) fileto atıklarından sos eldesi

Year 2025, Volume: 27 Issue: 2, 750 - 761

Tuba Fidanci Akbey , Ayşe Kara , Gonca Alak

Abstract

Atık yönetimi ve kaynak geri kazanımı gibi entegre faydalarından dolayı endüstriyel balık atıklarının değerlendirilmesi işleme teknolojisi alanında ilgi görmektedir. Biyolojik olarak kolay parçalanabilen organik maddelere sahip olan bu atıklar farklı endüstriyel kullanımlar için uygun ve umut verici bir hammadde olmaya başlamıştır. Bu çalışmada, su ürünleri işleme atıklarından (proses sonucu oluşan balık fileto kırpıntı ve kas dokuları) baharatlar ve çeşitli sebzeler eşliğinde alternatif bir ezme oluşturarak tüketicinin beğenisine sunmanın yanı sıra sürdürülebilirlik ve yeşil ürün hedefleri kapsamında fileto atıklarının katma değerli ürünler olarak geri kazandırılması amaçlanmıştır. Bu hedef doğrultusunda ilk aşamada, elde edilen fileto kırpıntıları farklı soslarla zenginleştirilerek homojen bir şekilde karıştırılmıştır. Cam kavanozlara alınan soslar konserve edilerek 120 gün süresince mikrobiyolojik, kimyasal ve duyusal analizlerle takip edilmiştir. Elde edilen bulgularda kimyasal parametrelerle fermantasyon süresi arasında pozitif bir korelasyon olduğu tespit edilmiştir. Duyusal değerlendirme sonuçları dikkate alındığında bu tarz ürünlerin kabul edilir bir albenisinin olduğu, yöresel dokunuşlarla geniş bir yelpazede tüketim potansiyeli taşıdığı sonucu ortaya konulmuştur.

Keywords

Yan ürün sos alabalık işleme atık

Ethical Statement

Çalışmada herhangi bir canlık balık kullanılmadığı ve balık atıkları değerlendirildiği için etik kurul onay belgesi gerekmemektedir.

Supporting Institution

Atatürk Üniversitesi

Project Number

Proje kapsamında üretilmemiştir.

Thanks

Mevcut çalışmanın planlanıp, sürdürülmesinde katkı ve desteklerini esirgemeyen Atatürk Üniversitesi Su Ürünleri Fakültesi Dekanlığı ile Atatürk Üniversitesi Su Ürünleri Fakültesi öğretim üyesi Sayın Dr. Öğr. Üyesi Esat Mahmut Kocaman’a ve Su Ürünleri Fakültesi İç su Balıkları Uygulama ve Araştırma Merkezi çalışanlarına teşekkür ederiz.

References

  • Dissanayake K, Rifky M, Nurmukhamedov K, Makhmayorov J, Abdullayev B, Farmanov J, Samadiy M. 2024. A comparative analysis of traditional meat processing methods. In E3S Web of Conferences (Vol. 494, p. 04023). EDP Sciences.
  • Alak, G., Guler, K., Uçar, A., Parlak, V., Kocaman, EM., Yanık, T. ve Atamanalp, M., 2019. Quinoa as polymer in edible films with essential oil:Effects on rainbow trout fillets shelf life. Journal of food processing and preservation, 43(12), e14268.
  • Yumuk H, Alak G, Yanık T. 2019. Effects of chitosan with vegetable oil on shelf life of brown trout (Salmo trutta fario) fillets fed on prebiotics. Journal of food safety, 39(5), e12684.
  • Güler K, Yanık T, Alak G. 2024. Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita). Food Science and Technology International, 30(3), 251-259.
  • Alak, G., Uçar, A., Parlak, V., Türkez, H., Kocaman, EM. ve Atamanalp, M., Abd El‐Aty AM. 2023. Effect of coating with chitosan enriched with different borates on the shelf life of fish fillet. Journal of the Science of Food and Agriculture, 103(9), 4340-4350.
  • Beddows, CG., 1985. Fermented fish and fish products. Microbiology of Fermented Foods. Vol.2, Brian J.B. Wood, Ed. Elsevier Applied Science Publishers LTD, England, ISBN: 0-85334-333-0.
  • Van Veen AG. 1965. Fermented and dried seafood products in South-east Asia. In: Fish as Food Vol. 3. ed. G. Borgstrom, p. 227-250. London, Academic Press.
  • Pedersen, G, Skjerdal, T. 2000.Utilisation of waste from the salt fish industry inproduction of fermented fish sauce and other possible products. In: Proceedings of Journal Of Aquatıc Food Product Technology 29th Wefta Meeting. S.A. Georgakis (Ed.) pp. 392-394. Greek Soc. of Food Hygienists and Technologists, Thessaloniki
  • Gildberg, A, Thongthai, C. 2001. The effect of reduced salt content and addition ofhalo-philic lactic acid bacteria on quality and composition of fish sauce made fromsprat. J. Aquatic Food Product Technol. 10: 77-88.
  • Aquerreta, Y, Astiasaran, I, Bello, J. 2002. Use of exogenous enzymes to elabo-rate the Roman fish sauce “garum.” J. Sci. Food Agric. 82: 107-112.
  • Lopetcharat, K, Park, JW. 2002. Characteristics of fish sauce made from Pacificwhiting and surimi by-products during fermentation stage. Food Chem. Toxicol.67: 511-516.
  • Tungkawachara S, Park, JW, Choi, YJ. 2003. Biochemical properties and con-sumer acceptance of Pacific whiting fish sauce. J. Food Sci. 68: 855-860.
  • Dissaraphong, S, Benjakul, S, Visessanguan, W, Kishimura, H. 2006. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresource technology, 97(16), 2032-2040.
  • Yousefi A, Guo H, Dev S, Liko B, Lafrance S. 2022. Effects of ammonia energy fraction and diesel injection timing on combustion and emissions of an ammonia/diesel dual-fuel engine. Fuel, 314, 122723.
  • TÜİK. 2019. Türkiye İstatistik Kurumu, Su Ürünleri 2019. https://data.tuik.gov.tr/Search/Search?text=su%20%C3%BCr%C3%BCnleri&dil=1 Erişim tarihi: 25 Mayıs 2024
  • Öz M, Şahin D, Karslı Z, Aral O, Bahtiyar M. 2021. Investigation of the use of zeolite (Clinoptilolite) as aquarium filtration material for electric blue hap (Sciaenochromis ahli). Marine Science and Technology Bulletin, 10(2), 207-212.
  • Vásquez P, Sepúlveda CT, Zapata JE. 2022. Functional properties of rainbow trout (Oncorhynchus mykiss) viscera protein hydrolysates. Biocatalysis and Agricultural Biotechnology, 39, 102268
  • Gökalp HY, Kaya M, Tülek Y, Zorba Ö. 2001. Et ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu (4. Baskı). Atatürk Üniv. Yayın No:751, Zir. Fak. Yay. No:318, Ders Kitapları Serisi No:69, Ziraat Fak. Ofset Tesisi, Erzurum.
  • Atamanalp, M., Uçar, A., Kocaman, EM. ve Alak, G., 2021. Evaluation of brown trout (Salmo trutta fario) fillets’ shelf life: Fed with a humic supplemented diet. Food Packaging and Shelf Life, 29, 100675.
  • Kara A, Akköse A, Gelen SU, Uçar A, Parlak V, Kocaman EM, Alak G. 2024. A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation. Heliyon, 10(10).
  • Dericioğlu BN, Alak G, Atamanalp M. 2019. Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation. Journal of Food Processing and Preservation, 43(9), e14059.
  • Malle P, Tao SH. 1987. Rapid quantitative determination of trimethylamine using steam distillation. Journal of Food Protection. 50(9). 756-760.
  • Alak, G., Kara, A., Akköse, A., Gelen, SU., Tanas, ŞT., Uçar, A. ve Atamanalp, M., 2024. Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions. Journal of the Science of Food and Agriculture, 104(3), 1511-1520
  • Tarladgis BG, Watts BM, Younathan MT, Dugan L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37, 44-48.
  • Smith CA, Mitchinson MJ, Aruoma OI & Halliwell B. 1992. Stimulation of lipid peroxidation and hydroxyl-radical generation by the contents of human atherosclerotic lesions. Biochemical Journal, 286(3), 901-905.
  • Işık A, Atamanalp M, Alak G. 2020. Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor. Journal of Food Safety, 40(1), e12746.
  • Altug, T. ve Elmacı, Y., 2005. Duyusal Analiz Teknikleri. Meta Basım, İzmir. 150s.
  • Korkmaz F, Parlak V, Kaynar Ö, Uçar A, Alak G, Atamanalp M. 2019. Effect of natural preservatives on protein degradation, microbiological and chemical alterations in rainbow trout fillets. Pakistan J. Zool., 51(2), 405-412
  • Ceylan Z, İnanlı AG, Basahel A, Karaboğa D, Yılmaz MT. 2024. Determination of microbiological quality of boiled crayfish samples treated with chitosan. Annals of Animal Science. DOI: 10.2478/aoas-2024-0002
  • Duta L, Dorcioman G, Grumezescu V. 2021. A review on biphasic calcium phosphate materials derived from fish discards. Nanomaterials, 11(11), 2856.
  • Amerian, M., Khoramivafa, M., Palangi, A., Gohari, G. ve Ntatsi G. 2024. Antioxidant and Antimicrobial Properties of Garlic as Affected by Nitrogen and Selenium Concentrations. Journal of Medicinal plants and By-Products.
  • Bhattacharya ,S., DasChowdhury, S., 2024. Entrapment of bioactive organosulfur allicin from garlic in polyoxyethylene based micelle carrier system for enhanced shelf-life: in vitro release kinetics and in silico analysis.
  • Cai, H., Tao, L., Zhou, X., Liu, Y., Sun, D., Ma, Q. ve Jiang, W., 2024. Lactic Acid Bacteria in Fermented Fish: Enhancing Flavor and Ensuring Safety. Journal of Agriculture and Food Research, 101206.
  • Dua S, Bhat ZF, Kumar S. 2015. Effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, traditional fried mutton ribs. Nutrition & Food Science, 45(5), 662-676
  • El-Gendy NM, Amer A, Ibrahim HA. 2024. Physico-Chemical and Sensory Assessment of Local and Imported Catfish Fillets. Alexandria Journal of Veterinary Sciences, 80(1).
  • Akça, EE. ve Beylikçi, SC., 2022. "Bireysel Hızlı Dondurma (IQF) İşleminin Kırmızı Eriklerde Fiziksel Kalite Parametrelerine Etkisi. Meyve Bilimi, 9.2: 23-28.
  • Ghayoomi H, Edalatian Dovom MR, Habibi Najafi MB, Pourfarzad A. 2024. The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce. Food Science & Nutrition, 12(4), 2896-2907. [
  • Dissaraphong S, Benjakul S, Visessanguan W, Kishimura H. 2006. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresource technology, 97(16), 2032-2040.
  • Klomklao S, Benjakul S, Visessanguan W, Kishimura H, Simpson BK. 2006. Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa). Food Chemistry, 98(3), 440-452.

Sustainable product development modelling: Obtaining sauce from rainbow trout (Oncorhynchus mykiss)fillet waste in the food ındustry

Year 2025, Volume: 27 Issue: 2, 750 - 761

Tuba Fidanci Akbey , Ayşe Kara , Gonca Alak

Abstract

Due to their integrated benefits in waste management and resource recovery, the utilization of industrial fish waste in processing technology is gaining interest. These wastes, which are biologically easily degradable, have become promising raw materials for various industrial uses. This study aims to present an alternative paste made from seafood processing waste (fillet scraps and muscle tissues) combined with spices and vegetables. By transforming fillet waste into value-added products, this paste will contribute to sustainability and green product goals. Initially, the fillet scraps were homogenously mixed with sauce. The sauces, stored in glass jars, were canned and monitored for 120 days through microbiological, chemical, and sensory analyses. The results showed a positive correlation between chemical parameters and fermentation time. Sensory evaluation results indicated that such products have an acceptable appeal and the potential for widespread consumption with regional touches.

Keywords

Byproduct sauces trout process waste

Project Number

Proje kapsamında üretilmemiştir.

References

  • Dissanayake K, Rifky M, Nurmukhamedov K, Makhmayorov J, Abdullayev B, Farmanov J, Samadiy M. 2024. A comparative analysis of traditional meat processing methods. In E3S Web of Conferences (Vol. 494, p. 04023). EDP Sciences.
  • Alak, G., Guler, K., Uçar, A., Parlak, V., Kocaman, EM., Yanık, T. ve Atamanalp, M., 2019. Quinoa as polymer in edible films with essential oil:Effects on rainbow trout fillets shelf life. Journal of food processing and preservation, 43(12), e14268.
  • Yumuk H, Alak G, Yanık T. 2019. Effects of chitosan with vegetable oil on shelf life of brown trout (Salmo trutta fario) fillets fed on prebiotics. Journal of food safety, 39(5), e12684.
  • Güler K, Yanık T, Alak G. 2024. Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita). Food Science and Technology International, 30(3), 251-259.
  • Alak, G., Uçar, A., Parlak, V., Türkez, H., Kocaman, EM. ve Atamanalp, M., Abd El‐Aty AM. 2023. Effect of coating with chitosan enriched with different borates on the shelf life of fish fillet. Journal of the Science of Food and Agriculture, 103(9), 4340-4350.
  • Beddows, CG., 1985. Fermented fish and fish products. Microbiology of Fermented Foods. Vol.2, Brian J.B. Wood, Ed. Elsevier Applied Science Publishers LTD, England, ISBN: 0-85334-333-0.
  • Van Veen AG. 1965. Fermented and dried seafood products in South-east Asia. In: Fish as Food Vol. 3. ed. G. Borgstrom, p. 227-250. London, Academic Press.
  • Pedersen, G, Skjerdal, T. 2000.Utilisation of waste from the salt fish industry inproduction of fermented fish sauce and other possible products. In: Proceedings of Journal Of Aquatıc Food Product Technology 29th Wefta Meeting. S.A. Georgakis (Ed.) pp. 392-394. Greek Soc. of Food Hygienists and Technologists, Thessaloniki
  • Gildberg, A, Thongthai, C. 2001. The effect of reduced salt content and addition ofhalo-philic lactic acid bacteria on quality and composition of fish sauce made fromsprat. J. Aquatic Food Product Technol. 10: 77-88.
  • Aquerreta, Y, Astiasaran, I, Bello, J. 2002. Use of exogenous enzymes to elabo-rate the Roman fish sauce “garum.” J. Sci. Food Agric. 82: 107-112.
  • Lopetcharat, K, Park, JW. 2002. Characteristics of fish sauce made from Pacificwhiting and surimi by-products during fermentation stage. Food Chem. Toxicol.67: 511-516.
  • Tungkawachara S, Park, JW, Choi, YJ. 2003. Biochemical properties and con-sumer acceptance of Pacific whiting fish sauce. J. Food Sci. 68: 855-860.
  • Dissaraphong, S, Benjakul, S, Visessanguan, W, Kishimura, H. 2006. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresource technology, 97(16), 2032-2040.
  • Yousefi A, Guo H, Dev S, Liko B, Lafrance S. 2022. Effects of ammonia energy fraction and diesel injection timing on combustion and emissions of an ammonia/diesel dual-fuel engine. Fuel, 314, 122723.
  • TÜİK. 2019. Türkiye İstatistik Kurumu, Su Ürünleri 2019. https://data.tuik.gov.tr/Search/Search?text=su%20%C3%BCr%C3%BCnleri&dil=1 Erişim tarihi: 25 Mayıs 2024
  • Öz M, Şahin D, Karslı Z, Aral O, Bahtiyar M. 2021. Investigation of the use of zeolite (Clinoptilolite) as aquarium filtration material for electric blue hap (Sciaenochromis ahli). Marine Science and Technology Bulletin, 10(2), 207-212.
  • Vásquez P, Sepúlveda CT, Zapata JE. 2022. Functional properties of rainbow trout (Oncorhynchus mykiss) viscera protein hydrolysates. Biocatalysis and Agricultural Biotechnology, 39, 102268
  • Gökalp HY, Kaya M, Tülek Y, Zorba Ö. 2001. Et ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu (4. Baskı). Atatürk Üniv. Yayın No:751, Zir. Fak. Yay. No:318, Ders Kitapları Serisi No:69, Ziraat Fak. Ofset Tesisi, Erzurum.
  • Atamanalp, M., Uçar, A., Kocaman, EM. ve Alak, G., 2021. Evaluation of brown trout (Salmo trutta fario) fillets’ shelf life: Fed with a humic supplemented diet. Food Packaging and Shelf Life, 29, 100675.
  • Kara A, Akköse A, Gelen SU, Uçar A, Parlak V, Kocaman EM, Alak G. 2024. A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation. Heliyon, 10(10).
  • Dericioğlu BN, Alak G, Atamanalp M. 2019. Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation. Journal of Food Processing and Preservation, 43(9), e14059.
  • Malle P, Tao SH. 1987. Rapid quantitative determination of trimethylamine using steam distillation. Journal of Food Protection. 50(9). 756-760.
  • Alak, G., Kara, A., Akköse, A., Gelen, SU., Tanas, ŞT., Uçar, A. ve Atamanalp, M., 2024. Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions. Journal of the Science of Food and Agriculture, 104(3), 1511-1520
  • Tarladgis BG, Watts BM, Younathan MT, Dugan L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37, 44-48.
  • Smith CA, Mitchinson MJ, Aruoma OI & Halliwell B. 1992. Stimulation of lipid peroxidation and hydroxyl-radical generation by the contents of human atherosclerotic lesions. Biochemical Journal, 286(3), 901-905.
  • Işık A, Atamanalp M, Alak G. 2020. Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor. Journal of Food Safety, 40(1), e12746.
  • Altug, T. ve Elmacı, Y., 2005. Duyusal Analiz Teknikleri. Meta Basım, İzmir. 150s.
  • Korkmaz F, Parlak V, Kaynar Ö, Uçar A, Alak G, Atamanalp M. 2019. Effect of natural preservatives on protein degradation, microbiological and chemical alterations in rainbow trout fillets. Pakistan J. Zool., 51(2), 405-412
  • Ceylan Z, İnanlı AG, Basahel A, Karaboğa D, Yılmaz MT. 2024. Determination of microbiological quality of boiled crayfish samples treated with chitosan. Annals of Animal Science. DOI: 10.2478/aoas-2024-0002
  • Duta L, Dorcioman G, Grumezescu V. 2021. A review on biphasic calcium phosphate materials derived from fish discards. Nanomaterials, 11(11), 2856.
  • Amerian, M., Khoramivafa, M., Palangi, A., Gohari, G. ve Ntatsi G. 2024. Antioxidant and Antimicrobial Properties of Garlic as Affected by Nitrogen and Selenium Concentrations. Journal of Medicinal plants and By-Products.
  • Bhattacharya ,S., DasChowdhury, S., 2024. Entrapment of bioactive organosulfur allicin from garlic in polyoxyethylene based micelle carrier system for enhanced shelf-life: in vitro release kinetics and in silico analysis.
  • Cai, H., Tao, L., Zhou, X., Liu, Y., Sun, D., Ma, Q. ve Jiang, W., 2024. Lactic Acid Bacteria in Fermented Fish: Enhancing Flavor and Ensuring Safety. Journal of Agriculture and Food Research, 101206.
  • Dua S, Bhat ZF, Kumar S. 2015. Effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, traditional fried mutton ribs. Nutrition & Food Science, 45(5), 662-676
  • El-Gendy NM, Amer A, Ibrahim HA. 2024. Physico-Chemical and Sensory Assessment of Local and Imported Catfish Fillets. Alexandria Journal of Veterinary Sciences, 80(1).
  • Akça, EE. ve Beylikçi, SC., 2022. "Bireysel Hızlı Dondurma (IQF) İşleminin Kırmızı Eriklerde Fiziksel Kalite Parametrelerine Etkisi. Meyve Bilimi, 9.2: 23-28.
  • Ghayoomi H, Edalatian Dovom MR, Habibi Najafi MB, Pourfarzad A. 2024. The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce. Food Science & Nutrition, 12(4), 2896-2907. [
  • Dissaraphong S, Benjakul S, Visessanguan W, Kishimura H. 2006. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresource technology, 97(16), 2032-2040.
  • Klomklao S, Benjakul S, Visessanguan W, Kishimura H, Simpson BK. 2006. Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa). Food Chemistry, 98(3), 440-452.
There are 39 citations in total.

Details

Primary Language Turkish
Subjects Agricultural Engineering (Other)
Journal Section Research Articles
Authors

Tuba Fidanci Akbey 0000-0001-5632-4109

Ayşe Kara 0000-0002-8448-2144

Gonca Alak 0000-0002-7539-1152

Project Number Proje kapsamında üretilmemiştir.
Early Pub Date July 11, 2025
Publication Date
Submission Date February 13, 2025
Acceptance Date June 2, 2025
Published in Issue Year 2025 Volume: 27 Issue: 2

Cite

APA Fidanci Akbey, T., Kara, A., & Alak, G. (2025). Sürdürülebilir ürün gelişim modellemesi: Gıda sanayinde gökkuşağı alabalığı (Oncorhynchus mykiss) fileto atıklarından sos eldesi. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 27(2), 750-761.
AMA Fidanci Akbey T, Kara A, Alak G. Sürdürülebilir ürün gelişim modellemesi: Gıda sanayinde gökkuşağı alabalığı (Oncorhynchus mykiss) fileto atıklarından sos eldesi. BAUN Fen. Bil. Enst. Dergisi. July 2025;27(2):750-761.
Chicago Fidanci Akbey, Tuba, Ayşe Kara, and Gonca Alak. “Sürdürülebilir ürün gelişim Modellemesi: Gıda Sanayinde gökkuşağı alabalığı (Oncorhynchus Mykiss) Fileto atıklarından Sos Eldesi”. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi 27, no. 2 (July 2025): 750-61.
EndNote Fidanci Akbey T, Kara A, Alak G (July 1, 2025) Sürdürülebilir ürün gelişim modellemesi: Gıda sanayinde gökkuşağı alabalığı (Oncorhynchus mykiss) fileto atıklarından sos eldesi. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi 27 2 750–761.
IEEE T. Fidanci Akbey, A. Kara, and G. Alak, “Sürdürülebilir ürün gelişim modellemesi: Gıda sanayinde gökkuşağı alabalığı (Oncorhynchus mykiss) fileto atıklarından sos eldesi”, BAUN Fen. Bil. Enst. Dergisi, vol. 27, no. 2, pp. 750–761, 2025.
ISNAD Fidanci Akbey, Tuba et al. “Sürdürülebilir ürün gelişim Modellemesi: Gıda Sanayinde gökkuşağı alabalığı (Oncorhynchus Mykiss) Fileto atıklarından Sos Eldesi”. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi 27/2 (July 2025), 750-761.
JAMA Fidanci Akbey T, Kara A, Alak G. Sürdürülebilir ürün gelişim modellemesi: Gıda sanayinde gökkuşağı alabalığı (Oncorhynchus mykiss) fileto atıklarından sos eldesi. BAUN Fen. Bil. Enst. Dergisi. 2025;27:750–761.
MLA Fidanci Akbey, Tuba et al. “Sürdürülebilir ürün gelişim Modellemesi: Gıda Sanayinde gökkuşağı alabalığı (Oncorhynchus Mykiss) Fileto atıklarından Sos Eldesi”. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 27, no. 2, 2025, pp. 750-61.
Vancouver Fidanci Akbey T, Kara A, Alak G. Sürdürülebilir ürün gelişim modellemesi: Gıda sanayinde gökkuşağı alabalığı (Oncorhynchus mykiss) fileto atıklarından sos eldesi. BAUN Fen. Bil. Enst. Dergisi. 2025;27(2):750-61.