Journal of Aquatic Food Product Technology

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Comparison of Proximate and Amino Acid

Composition between Farmed and Wild Land
Snails (Cornu aspersum Müller, 1774)

Meryem Yeşim Çelik, Mehmet Bedrettin Duman, Merve Sariipek, Gülşen

Uzun Gören, Dilara Kaya Öztürk, Demet Kocatepe & Sedat Karayücel

To cite this article: Meryem Yeşim Çelik, Mehmet Bedrettin Duman, Merve Sariipek, Gülşen
Uzun Gören, Dilara Kaya Öztürk, Demet Kocatepe & Sedat Karayücel (2020) Comparison
of Proximate and Amino Acid Composition between Farmed and Wild Land Snails (Cornu
aspersum Müller, 1774), Journal of Aquatic Food Product Technology, 29:4, 383-390, DOI:
10.1080/10498850.2020.1740850

To link to this article: https://doi.org/10.1080/10498850.2020.1740850

Published online: 30 Mar 2020.

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JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
2020, VOL. 29, NO. 4, 383–390
https://doi.org/10.1080/10498850.2020.1740850

Comparison of Proximate and Amino Acid Composition between

Farmed and Wild Land Snails (Cornu aspersum Müller, 1774)
Meryem Yeşim Çelik , Mehmet Bedrettin Duman , Merve Sariipek ,
Gülşen Uzun Gören , Dilara Kaya Öztürk , Demet Kocatepe , and Sedat Karayücel
Faculty of Fisheries and Aquaculture, Sinop University, Sinop, Turkey

ABSTRACT KEYWORDS
The proximate and amino acid compositions of the visceral mass and pedal Cornu aspersum; amino acid;
mass of wild and farmed land snail Cornu aspersum were compared. The wild; farmed
lipid in all body parts of farmed snail was significantly higher than all body
parts of wild snail. The ash content of wild snail pedal mass was higher than
all body parts of farmed snails. The dominant amino acid was glutamic acid
(Glu), while the highest values of essential amino acids were leucine (Leu)
and arginine (Arg) in all body parts of all snails. Sulfur amino acid was the
lowest value in C. aspersum, which indicated that methionine (Met) and
cysteine (Cys) could have been the first limiting amino acids. The study
results showed that the protein efficiency rate (PER) of C. aspersum is close
to PER of egg, which indicates a high protein quality and high biological
value of land snails. The study also demonstrated that the experimental diet
had good acceptability and well-balanced essential amino acid content,
meaning that the farmed snails could have almost the same protein char-
acterization as wild snails. Thus, all body parts of both wild and farmed
C. aspersum have high protein quality.

Introduction
The increase in human population has led to greater pressure on the existing animal protein sources.
Traditional protein sources, such as poultry, beef, fish, and lamb, are usually expensive and also
threatened by climate change and low productivity of local breeds (Fagbuaro et al. 2006). Hence,
interest in snails as a source of protein has increased in recent years.
Snails have been consumed as food for thousands of years and have a place as a traditional
product in several countries in Western Europe, America, and Southeast Asia. Snail meat has a large
amount of digestible protein, vitamins, and trace elements that have a stimulating effect on the body
(Milinsk et al. 2003; Morei 2012). Protein concentration in snail meat varies by snail type, with
a range of 60–70% dry weight basis (Adeyeye 1996; Fagbuaro et al. 2006; Gomot 1998; Hamzat et al.
2002; Milinsk et al. 2006, 2003). Protein quality depends on its amino acid content and digestibility.
Lysine, leucine, and valine constitute the highest essential amino acid concentration, while glutamic
acid, alanine, and aspartic acid are the predominant amino acids in C. aspersum (Çağıltay et al. 2011;
Ikauniece et al. 2014; Olgunoğlu and Olgunoğlu 2009; Ozden 2005). The total amount of methionine
is the limiting amino acid in land snails (Çağıltay et al. 2011; Olgunoğlu and Olgunoğlu 2009).
Essential amino acids in land snails generally provide the daily requirements for humans, except for
the tryptophan requirement for infants and preschoolers (Shi 2010).
The species of C. aspersum dominates the world market and is quite abundant in Turkey because
of the country’s topographical structure, weather, and environmental conditions. The country is one
of the greatest snail exporters to European countries, mostly France (TUIK 2017). But recently,

CONTACT Meryem Yeşim Çelik yesimcelik@yahoo.com.tr Faculty of Fisheries and Aquaculture, Sinop University, Sinop, Turkey.
© 2020 Taylor & Francis Group, LLC
384 M. Y. ÇELIK ET AL.

overfishing, human impacts, and natural changes due to changing climate have caused the snail
stock to decrease, and so the production does not satisfy the demand. Therefore, commercial snail
farming should be carried out to meet the demand. In addition, research on land snail culture is
essential for developing the best farming facilities.
Another important issue is the nutritional value of farmed and wild production. Wild snails are
considered healthier than farmed varieties amongst consumers. It is commonly conceived that wild
species have better texture and nutritional value than farmed. Snails are prepared for human
consumption in different ways, depending on the species and the region (Gomot 1998).
C. aspersum is generally eaten whole (pedal mass and visceral mass), while the visceral mass may
be removed according to eating habits. The present study was therefore planned to analyze and
compare the amino acid profiles of pedal mass (head and mantle edge) and visceral mass (digestive
gland, gonad, albumen gland, genital ducts, kidney, and heart) in wild and farmed snails,
C. aspersum, in Turkey.

Material and method

The study was conducted on land snails, Cornu aspersum, in Sinop (Blacksea region, Turkey). Two
hundred snails were harvested from wild and farm in May 2015 in order to determine whether there
are differences according to their origin. For this purpose, a hundred farmed snails with height
32.09 ± 0.32 mm and weight 8.37 ± 0.24 g were selected. The snails were reproduced at the hatchery
(temperature 17.41 ± 1.90°C, humidity 85.97 ± 2.32%, natural photoperiod), fed with prepared diet
(crude protein 33.33%, crude lipid 3.85%, ash 40.56%, dry matter 96.15%, energy 315.96 (kcal/g),
calcium, phosphor, iron, zinc, and selenium), and reached the market size in a greenhouse from the
pilot farm project funded by TUBITAK. A hundred wild snails were caught from Sinop center with
the mean weight and height of 7.82 ± 0.29 g and 31.51 ± 0.47 mm, respectively.
Snails were starved for 24 h and kept frozen (for killing them without pain) before separating
their tissue from shells. Analyses were performed on the whole body (without shell), including pedal
mass (head and mantle edge) and visceral mass (digestive gland, gonad albumen gland, genital ducts,
kidney, and heart), for wild and farmed snails. The total wet meat weight of pedal and visceral mass
was 188.58 g and 240.42 g for a hundred farmed snails and 225.30 g and 238.67 g for a hundred wild
snails, respectively. All meat was used before dehydration in order to obtain more homogeneity in
the samples that were amino acid analyzed. The wild snail visceral mass (WV) and pedal mass (WP)
and farmed snail visceral mass (FV) and pedal mass (FP) were dried at 105⁰C for 20 h to obtain the
dry weight and moisture content. Ash weight was determined by combusting a known dry weight of
tissue at 500⁰C for 15 h in a muffle furnace and reweighing the tissue (AOAC 1990). Triplicate dry
meat samples were analyzed for lipid and protein according to the AOAC (1990) methods. Crude
protein content was determined as total nitrogen content by Kjeldahl method and using coefficient
6.25 for calculation (ISO 937:1974).

Amino acid analyses

All analyses determined were expressed in a dry weight basis. Amino acid analyses were carried
out in an accredited laboratory (Düzen Norvest Laboratory, Turkey) using high-performance
liquid chromatography (HPLC) pre-column derivatization method after digestion (Eppendorf
Biotronic 1998). Amino acid profiles of the whole wild and farmed snails were calculated as
total essential amino acid (ƩEAA) including histidine (His), threonine (Thr), arginine (Arg), valine
(Val), methionine (Met), phenylalanine (Phe), isoleucine (Ile), leucine (Leu), and lysine (Lys); total
non-essential amino acid (ƩNEAA) including aspartic acid (Asp), glutamic acid (Glu), serine (Ser),
glycine (Gly), citrulline (Cit), alanine (Ala), tyrosine (Tyr), and proline (Pro); total sweet amino
acids (Ʃ sweet AA) including Ser, Gly, and Ala; and total bitter amino acids (Ʃ bitter AA)
including His, Arg, Met, Phe, Ile, Val, Tyr, and Leu, according to Dewi et al. (2016). In addition,
 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 385

total sulfur amino acid (Ʃ sulfur AA) including Met and Cys and total aromatic amino acid (Ʃ
aromatic AA) including Tyr and Phe were presented.
Some parameters used for evaluation of the nutritional values of a protein include amino acid
scores (AAS), chemical score (CS), and protein efficiency rate (PER). For chemical score, the AA in
products is compared with the reference protein recommended by FAO/WHO (1991), and in the
PER, the specific AA is used by various equations based on certain AAs (Alsmeyer et al. 1974;
Hamzeh et al. 2015). PER was also determined by using the following equations:
PER ¼ 0; 468 þ 0; 454ðLeucineÞ  0; 105ðTyrosineÞ
AAS and CS were calculated using the following equations (FAO/WHO 1973).
AAS ¼ EAA in sample protein=EAA in requirement protein
CS ¼ EAA in sample protein=EAA in reference protein
where EAA is the essential amino acid as percentage; protein requirement in a healthy adult is FAO/
WHO (1973) reference pattern (%); reference protein is the amount of amino acid per protein in
whole egg protein pattern (%).

Statistical analyses
The data were expressed as mean ± standard error and tested for homogeneity of variances at
a significance level of P < .05. One-way analysis of variance (ANOVA) was used for mean
comparison. Statistical analyses were carried out using the software program MINITAB 17
(Minitab Inc., State College, PA, USA).

Results and discussion

Proximate composition
The wet weight of visceral and pedal masses was 2.35 ± 0.06 g and 1.85 ± 0.05 g in farmed snail and
2.35 ± 0.03 g and 2.21 ± 0.03 g in the wild snail, respectively. The ratio of visceral mass to whole
body was 51.28 ± 0.32% in wild and 55.72 ± 0.32% in farmed snail. Both wild and farmed snails had
a high ratio of visceral mass to the whole body when compared to pedal mass to the whole body
(Table 1). Gomot (1998) declared that the ratio of pedal mass to whole body and visceral mass to
whole body was 73.7% and 26.2%, respectively, in C. aspersum with a feeding diet that contained
13.4% proteins, 4.3% crude fat, 2.5% cellulose, 31.4% ash, 10.8% calcium, and vitamins A, D3, and
E. The difference in the two studies could be due to environmental variables relating to the diet
content, different geography, climate, and soil and water chemistry. The results of the proximate
composition of visceral and pedal mass in farmed and wild C. aspersum are shown in Table 1.
Animals use carbohydrates, lipids, and proteins as principal fuel molecules, as well as building
blocks for intra- and extracellular structural components (Jimenez and Kinsey 2015). The proximate
composition may be varied by feeding behavior, food contents, body condition, environmental
factors, and with their internal interactions among different constituents of the animal body. The

Table 1. Proximate analyses (% dry weight basis) of body part to the whole body of the pedal and visceral
mass of wild and farmed Cornu aspersum (WV: Visceral mass of wild snail; WP: Pedal mass of wild snail; FV:
Visceral mass of farmed snail; FP: Pedal mass of farmed snail).
Body part/whole Protein Lipid Ash
WV 51.28 ± 0.32 60.85 ± 0.10b 1.37 ± 0.74b 1.57 ± 0.09b
WP 48.52 ± 0.32 65.96 ± 0.10a 0.84 ± 0.07 c 1.89 ± 0.01a
FV 55.72 ± 0.33 57.94 ± 0.18 c 5.38 ± 1.43a 1.94 ± 0.08b
FP 44.28 ± 0.33 65.63 ± 0.04a 2.75 ± 1.08b 1.62 ± 0.19b
Different superscripts in the same column indicate a significant difference (P < .05).
386 M. Y. ÇELIK ET AL.

differences in proximate composition content illustrate the percentages of the different components
of the tissue and that whole wild snail meat has significantly higher moisture content and lower lipid
content than farmed snails (P < .05). Protein of the whole body of farmed snail meat was slightly
lower when compared with wild snails (P < .05). The pedal mass contained higher protein than the
visceral mass in both farmed and wild snails.
Protein content (dry matter basis) for the whole body of wild and farmed snail meat in this study
was found to be similar (62.00% and 66.76%) to many different snail species; Achatina achatina
(60–70%), Pomacea sp. (62%), and Limicolaria aurora (66%) (Odaibo 1997; Seira 1998; Sogbesan
et al. 2006). Parallel results have been reported for the protein content of visceral and pedal mass in
H. aspersa (synonym:C. aspersum) by Gomot (1998) and Ikauniece et al. (2014). The authors
declared similar protein values for wild snails and farmed snails fed special diets. The present
study and previous studies showed that protein is the most abundant biochemical component in
tissues and acts as both structural and energy components (Steffens 1981). Quality and quantity have
a decisive influence on the growth rate provided that all other physiological requirements are
satisfied (Çelik et al. 2012; Galap et al. 1997; Miletic et al. 1991). Several studies have reported
that there is a negative relationship between lipid and protein (Lee et al. 1994; Ligaszewski et al. 2005;
Okonkwo and Anyaene 2009). A significant difference was found in lipid concentration between
farmed and wild snail meat. The lipid value in WP and FP was lower than WV and FV, while lipid in
FP was significantly higher than WP (P < .05). This result was in agreement with several studies on
wild and farmed snails that found that the low lipid was due to the energy required for high
physiological activities (Abuoa 1995; Ademolu et al. 2004; Obande et al. 2013; Öksüz 2012). The ash
content of WP was significantly higher (P < .05) than WV, FP, and FV, which were not different
among each other (P˃0.05) in the present study. Gomot (1998) found that the ash concentration was
higher in the foot than in the viscera because of minerals present. However, Ikauniece et al. (2012)
found that ash in the visceral mass of Helix pomatia was significantly higher than in pedal mass. The
moisture content in the whole body of wild snail was significantly higher than the whole body of
farmed snails (P < .05). In addition, moisture in WV (90.61%) was significantly higher (P < .05) than
WP (88.07%), FP (82.66%), and FV (80.30%). The moisture in snails varies with the temperature and
humidity of their environment (Gomot 1998).

Amino acid analyses

A total of 23 amino acids were identified in the muscles of wild and farmed snails, including eleven
kinds of essential amino acids: His, Thr, Arg, Val, Met, Phe, Ile, Leu, Lys, Tyr, and Try. Try and
some non-essential amino acids (Asp, Cys, Orn, Hyp, and Sar) were not evaluated because the
content was less than 0.03 (Table 2).
Two non-essential amino acids (Glu and Asp) showed significantly higher concentrations in all
body parts of farmed and wild snail when compared to other individual amino acids (P < .05). The
following high values of amino acid were Leu (3.65 ± 0.13), Arg (3.61 ± 0.13), and Pro (3.49 ± 0.05)
in WV; Gly (5.38 ± 0.13), Arg (4.81 ± 0.10), and Leu (3.96 ± 0.03) in WP; Pro (3.82 ± 0.26), Leu
(3.40 ± 0.08), and Arg (3.24 ± 0.07) in FV; Gly (4.51 ± 0.00), Arg (4.49 ± 0.10), and Pro (4.03 ± 0.03)
in FP; Glu, Pro, and Leu in the diet in decreasing amounts. The highest values of essential amino
acids were Leu and Arg in all snail parts. These results agree with the finding of Olgunoğlu and
Olgunoğlu (2009) and Igwe (2015), who reported that Lys, Leu, and Arg represented the highest EEA
in land snails. Lys was the dominant amino acid in Limicolaria sp., and Glu was dominant in
A. archatina and A. marginata (Adeyeye and Afolabi 2004) Leu provides a signal that stimulates
protein synthesis in skeletal muscle and in adipose tissue (Adeyeye and Afolabi 2004), while arginine
is one of the universal reagents effective in assisting refolding of recombinant proteins from
inclusion bodies (Gil-Humanes et al. 2014). In the present study, the concentration of amino acids
showed that the dominant amino acid was Glu in all body parts of all snails, which serves as an
important carrier of ammonia (nitrogen) to the splanchnic area and the immune system, and is
 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 387

Table 2. Amino acid composition (% dry weight basis) (g.100 g−1) in the visceral and pedal mass of wild and farmed C. aspersum
and diet (ƩEAA: sum of essential amino acid; ƩNEAA: sum of non-essential amino acid; WV: Visceral mass of wild snail; WP: Pedal
mass of wild snail; FV: Visceral mass of farmed snail; FP: Pedal mass of farmed snail).
WV WP FV FP Food
Essential AA
His* 1.03 ± 0.05 0.86 ± 0.03 0.91 ± 0.00 0.92 ± 0.04 0.68 ± 0.04
Thr 2.74 ± 0.07 2.95 ± 0.07 2.50 ± 0.01 2.93 ± 0.11 1.07 ± 0.04
Val 2.28 ± 0.01 2.26 ± 0.01 1.90 ± 0.01 2.40 ± 0.02 1.12 ± 0.01
Met 0.73 ± 0.02 0.78 ± 0.03 0.71 ± 0.06 0.78 ± 0.02 0.51 ± 0.03
Phe 2.37 ± 0.05 2.03 ± 0.01 2.12 ± 0.05 2.09 ± 0.03 1.75 ± 0.01
Ile 1.90 ± 0.05 1.81 ± 0.02 1.72 ± 0.05 1.94 ± 0.05 1.06 ± 0.00
Leu 3.65 ± 0.13 3.96 ± 0.03 3.40 ± 0.08 3.95 ± 0.09 2.85 ± 0.01
Lys 1.86 ± 0.11 1.86 ± 0.01 1.43 ± 0.07 2.15 ± 0.01 0.54 ± 0.03
Arg* 3.61 ± 0.13 4.81 ± 0.10 3.24 ± 0.07 4.49 ± 0.10 1.46 ± 0.08
Trp* 1.84 ± 0.04 1.82 ± 0.02 1.66 ± 0.03 1.77 ± 0.13 1.16 ± 0.04
ƩEAA 22.10 23.20 19.78 23.47 12.25
Non-Essential AA
Asp 5.62 ± 0.09 6.51 ± 0.09 5.43 ± 0.17 6.05 ± 0.05 2.02 ± 0.00
Glu 7.53 ± 0.15 9.9 ± 0.04 7.30 ± 0.17 9.36 ± 0.09 11.90 ± 0.03
Ser 2.85 ± 0.09 3.33 ± 0.06 2.74 ± 0.09 3.1 ± 0.14 1.6 ± 0.04
Gly 2.97 ± 0.04 5.38 ± 0.13 2.55 ± 0.13 4.51 ± 0.00 1.08 ± 0.04
Cit 0.26 ± 0.02 0.12 ± 0.02 0.23 ± 0.06 0.15 ± 0.02 0.00 ± 0.04
Ala 2.92 ± 0.11 3.47 ± 0.06 2.79 ± 0.07 3.55 ± 0.55 1.35 ± 0.04
Pro 3.49 ± 0.05 4.96 ± 0.12 3.82 ± 0.26 4.03 ± 0.03 4.20 ± 0.19
ƩNEAA 25.78 33.83 24.99 30.99 22.32
Different superscripts in the same line indicate a significant difference (P < .05).
*Conditionally essential amino acid.
Try and some non-essential amino acids (Asp, Cys, Orn, Hyp, and Sar) were not given because the content was less than 0.03.

essential for the proliferation of cells (FAO 1970; Wang et al. 2014). In general, the content of total
EAA in wild snail was higher than farmed snails, while total EAA in FP was slightly higher when
compared to WP. The present essential amino acid values are favorably compared with the published
reports for milk, beef (FAO/WHO 1985), and egg (Sando et al. 2012). Snail meat proteins contain
almost all of the essential amino acids in significant quantities, specifically leucine, isoleucine,
phenylalanine, valine, lysine, and threonine (Portella et al. 2013).
The nutritional value of a balanced food is determined mainly by essential amino acid composition
and ratio. Portella et al. (2013) reported that amino acid profiles of the meat from an animal could help to
predict the animal’s protein requirement. Leucine is widely accepted as one of the potential limiting
essential amino acids with Met, Lys, Val, Thr, His, and Tyr in the diet (Prates and Bessa 2009). In our
study, Leu, Thr, Val, and Phe were the dominant EAA in the artificial diet, respectively. The amino acid
pattern of artificial diet could be a result of the amino acid pattern of snails.
Comparative analysis of amino acid score (AAS) and chemical score (CS) between the whole body
of wild and farmed snails and amino acid group rates is shown in Table 3. Sulfur AA was the lowest
value in C. aspersum, which indicated that Met and Cys could have been the first limiting amino
acid. Conversely, total aromatic AA was the high value in wild and farmed snail and was slightly
higher than the recommended amount by FAO/WHO 1985.
The level of total sweet AA components was higher in the whole body of wild snails (10.47%)
than in the whole body of farmed snail (9.68%), and total bitter AA was also slightly higher
when compared to farmed snail. AAS for wild and farmed snail was almost the same and was
a little less than AAS for the egg. On the other hand, the PER rate for wild and farmed snails
was 2.61 and 2.52, respectively. Igwe (2015) reported that the PER rate for Helix pomatia was
3.58. PER value below 1.5 indicates a low-quality protein, between 1.5 and 2.0 is an intermediate
quality, and above 2 is a good quality (Prates and Bessa 2009). PER in land snail proteins was
calculated higher than 2.5, which is a good quality. It could be said that the PER rate of land
snails is close to PER rate in the egg, which indicates a high protein quality and high biological
value of land snails.
388 M. Y. ÇELIK ET AL.

Table 3. Comparative analysis of amino acid scores (AAS), chemical score (CS), and amino acid group (g.100 g−1) and rates
between whole body of wild (ƩWild) and farmed snails (ƩFarmed).
AAS CS
Amino acids ƩWild ƩFarmed Egg FAO/WHO* ƩWild ƩFarmed Egg ƩWild ƩFarmed
Ʃ Sulfur AA 0.79 0.77 3.36 2.20 0.36 0.35 1.53 0.23 0.22
Ʃ Aromatic AA 4.07 3.86 9.89 3.60 1.13 1.07 2.75 0.41 0.39
Thr 2.85 2.74 5.12 2.30 1.24 1.19 2.23 0.56 0.54
Val 2.27 2.20 6.29 3.00 0.58 0.56 1.76 0.33 0.32
Ile 1.86 1.83 8.82 5.90 0.62 0.61 2.10 0.30 0.29
Leu 3.81 3.68 6.98 4.50 0.65 0.62 1.49 0.43 0.42
Lys 1.86 1.79 2.43 1.50 0.41 0.40 1.55 0.27 0.26
His 0.95 0.92 2.43 1.50 0.64 0.61 1.62 0.39 0.38
Amino acid group and rates
PER 2.61 2.52 3.10
Sweet AA 10.47 9.68 16.88
Bitter AA 17.90 17.07 43.73
Umami AA 14.80 14.08 22.35
ƩAA 52.45 49.61 99.22
Sweet AA/ƩAA 20.02 19.57 17.01
Bitter AA/ƩAA 34.22 34.49 44.37
UmamiAA/ƩAA 28.30 28.45 22.53
*FAO/WHO recommended amino acid requirements for adults (FAO/WHO 1973); Egg. amino acid content of whole hen’s egg
(1970).

Conclusion
All body parts of farmed snail scored just as highly as wild snail in terms of amino acid and
proximate concentration, which demonstrated that the diet was well balanced in essential amino acid
and appropriate for C. aspersum. It can be said that if the diet was well balanced in terms of essential
amino acid, farmed snails might have almost the same nutritional quality as wild snails. Visceral
mass of snail was slightly more\bitter than pedal mass, however. Glu, commonly known for its
umami taste, was the most abundant amino acid in all parts of the body. Thus, the meat of both wild
and farmed C. aspersum has high nutritional quality. The study results showed that C. aspersum is
a good source of protein and has a favorable nutritional balance of both essential and non-essential
amino acids in quantities comparable with some animal proteins. It is hoped that this paper will
contribute information to the food composition table and revitalize interest towards the consump-
tion of these delicacies in Turkey, where people have prejudice about the consumption of snail meat.

Acknowledgments
We thank the Scientific and Technological Research Council of Turkey (TUBITAK) and Sinop University Scientific
Research Coordination Unit. Project number: SÜF-1901-16-20.

Disclosure statement
No potential conflict of interest was reported by the author(s).

Funding
This work was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) and Sinop
University Scientific Research Coordination Unit.

ORCID
Meryem Yeşim Çelik http://orcid.org/0000-0002-6270-915X
Mehmet Bedrettin Duman http://orcid.org/0000-0002-5212-4502
 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 389

Merve Sariipek http://orcid.org/0000-0002-8690-8962

Gülşen Uzun Gören http://orcid.org/0000-0001-9109-2921
Dilara Kaya Öztürk http://orcid.org/0000-0003-2505-231X
Demet Kocatepe http://orcid.org/0000-0002-9234-1907
Sedat Karayücel http://orcid.org/0000-0002-3874-1010

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