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    Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pate
    (Taylor & Francis Inc, 2020) Aydin, Cem; Kurt, Unal; Kaya, Yalcin
    This research investigates the effect of ohmic and conventional heating methods on the nutritional characteristics of hot-smoked fish pate, including proximate composition, total volatile base nitrogen (TVB-N) level, thiobarbituric (TBA) value, pH, and mineral content. The hot-smoked pate samples exposed to different heating methods were examined during storage periods. The technological aspects of the ohmic and conventional heating methods, including process time, energy efficiency, and energy consumption, were also evaluated. TVB-N levels of samples treated by Ohmic heating were considerably higher than those of samples treated by conventional heating at the end of storage. Meanwhile, lower TBA and pH values were detected in ohmic heated fish pate (OH) compared to conventional heated fish pate (CH). These quality parameters were within the permissible limits for all the samples of hot-smoked fish pate. However, ohmic heating had a significant reduction on process time, energy efficiency, and energy consumption compared to conventional heating method. Temperature and electrical conductivity of the hot-smoked fish pate during the ohmic heating was highly correlated (R-2 = 0.999). Ohmic heating, as a volumetric heating technique, promises to be an appropriate alternative to conventional heating for processing hot-smoked fish pate, although further research is required.
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    Öğe
    Sicak Dumanlanmis Balik Ezmesinin Bazi Kalite Parametrelerinin Belirlenmesi
    (Tokat Gaziosmanpasa University, 2018) Aydin, Cem; Kaya, Yalçin
    Bu çalismada gökkusagi alabaligi (Oncorhynchus mykiss, Walbaum,1792)  filetosu ile gökkusagialabaligindan üretilen sicak dumanlanmis balik ezmesinin besin bilesimleriincelenmistir. Balik ezmesinin üretimi sirasinda islem basamaklarinin verimdegerleride hesaplanmistir. Taze gökkusagi alabaligi filetosunda % 70.08±0.21nem, % 11.14±0.03 ham yag, % 18.14±0.06 ham protein, % 0.81±0.01 ham kül vesicak dumanlanmis balik ezmesinde % 60.44±0.03 nem, % 15.61±0.02 ham yag, %22.00±0.04 ham protein, % 2.09±0.01 ham kül belirlenmistir. Taze gökkusagialabaligi filetosunda 20.20±0.09mg/100g TVB-N ve 0.36±0.01mgMDA/kg TBA olarak bulunan degerler, sicak dumanlanmis balik ezmesinde sirasiyla11.82±0.05mg/100g ve 0.38±0.01mg MDA/kg olarak tespitedilmistir. Ezme üretimi verimi % 43.90 olarak hesaplanmistir.