| dc.creator |
Izci, Levent |
|
| dc.creator |
Bilgin, Sengul |
|
| dc.creator |
Gunlu, Ali |
|
| dc.date |
2011-03-31T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T11:25:58Z |
|
| dc.date.available |
2020-10-06T11:25:58Z |
|
| dc.identifier |
dd03bd04-4c7a-49d6-9949-b2f16f5e3227 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/dd03bd04-4c7a-49d6-9949-b2f16f5e3227/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/73855 |
|
| dc.description |
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 degrees C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P < 0.05). Pre-frying process resulted in a decrease in all fatty acid compositions except for C(18:1) (omega-9) and C(18:2) (omega-6) Difference between the pH and thiobarbituric acid (TBA, mu g malonaldehyde/g) values of raw fish meat and pre-fried chips was insignificant (P > 0.05). However, total volatile basic nitrogen (TVB-N, mg/100g) value was changed significantly (P < 0.05) between raw fish meat and pre-fried chips. The results of sensory analyses made by panelists were as follows; fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at -18 degrees C for 6 months were within the acceptable limits. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes |
|
| dc.type |
info:eu-repo/semantics/article |
|