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    A traditional food: 'fish baked in a salt crust'
    (Univ Putra Malaysia Press, 2015) Kaba, N.; Corapci, B.; Eryasar, k
    'Fish in a salt crust' is a traditional fish product that is produced from covering with mixture including rocksalt, egg whites and water of fish like grouper, sea bass, porgy and common sea bass in a baking tray. Following that, the ` fish in a salt crust' is baked. Using a hammer or wooden spoon, strike crust is cracked and the fish is served. In the present study, it was aimed to inform about preparation steps of rainbow trout (Oncorhynchus mykiss) baked in a salt crust. Additionally, proximate composition, energy value and salt content of the fish baked in a salt crust were investigated. Moisture, crude protein, crude lipid, crude ash, carbohydrate, energy and salt values of raw material and the baked fish in a salt crust were determined as 70.33-62.45%, 20.66-24.36%, 2.65-10.23%, 0.81-1.64%, 5.56-1.42 g/100 g, 128.69-194.81 kcal/100 g and 0.01-0.06%, respectively. The salt and carbohydrate values were not found to be significantly different (p>0.05), however the other values were significantly different (p< 0.05). (c) All Rights Reserved
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    DETERMINATION OF SHELF LIFE OF FISH BALL MARINATED AFTER FRYING PROCESS
    (Codon Publications, 2014) Kaba, N.; Corapci, B.; Eryasar, K.; Yucel, S.; Yesilayer, N.
    The shelf life of fish ball marinated after frying process was investigated in the present study. The fish ball was stored at +/- 4 degrees C. Total Volatile Basic Nitrogen (TVB-N), Thiobarbituric Acid Reactive Substances (TBAR), Trimethyl-Amine Nitrogen (TMA-N) and pH values of fish balls were 13.66 mg/100 g, 5.68 mg MA/kg, 5.63 mg/100 g and 3.42 at the end of the storage period (on day 150), respectively. The microbiological analysis results did not exceed the limit values. According to sensory evaluation results, the shelf life of balls was determined to be 135 days at +/- 4 degrees C.