Sicak Dumanlanmis Balik Ezmesinin Bazi Kalite Parametrelerinin Belirlenmesi
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Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tokat Gaziosmanpasa University
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
In this study, nutritional components of rainbowtrout fillet and hot smoked fish pate produced by using rainbow trout were investigated.Theyield of fish pate production steps were also calculated. The water, crude fat,crude protein and crude ash content of fresh rainbow trout fillet weredetermined as % 70.08±0.21, % 11.14±0.03 , % 18.14±0.06 and % 0.81±0.01,respectively and the water, crude fat, crude protein and crude ash content ofhot smoked fish pate were determined as % 60.44±0.03, % 15.61±0.02, %22.00±0.04 and % 2.09±0.01, respectively.In fresh rainbow trout fillet, TVB-Nand TBA values of were found as 20.20±0.09mg/100g and 0.36±0.01mg MDA/kg and 11.82±0.05mg/100g and 0.38±0.01mgMDA/kg in hot smoked fish pate, respectively. Yield of pate production wascalculated as % 43.90.
In this study, nutritional components of rainbowtrout fillet and hot smoked fish pate produced by using rainbow trout were investigated.Theyield of fish pate production steps were also calculated. The water, crude fat,crude protein and crude ash content of fresh rainbow trout fillet weredetermined as % 70.08±0.21, % 11.14±0.03 , % 18.14±0.06 and % 0.81±0.01,respectively and the water, crude fat, crude protein and crude ash content ofhot smoked fish pate were determined as % 60.44±0.03, % 15.61±0.02, %22.00±0.04 and % 2.09±0.01, respectively.In fresh rainbow trout fillet, TVB-Nand TBA values of were found as 20.20±0.09mg/100g and 0.36±0.01mg MDA/kg and 11.82±0.05mg/100g and 0.38±0.01mgMDA/kg in hot smoked fish pate, respectively. Yield of pate production wascalculated as % 43.90.
Açıklama
Anahtar Kelimeler
Gökkusagi alabaligi, sicak dumanlama, balik ezmesi, kalite
Kaynak
Gaziosmanpasa Bilimsel Arastirma Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
7
Sayı
3
