Sicak Dumanlanmis Balik Ezmesinin Bazi Kalite Parametrelerinin Belirlenmesi

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dc.contributor.authorAydin, Cem
dc.contributor.authorKaya, Yalçin
dc.date.accessioned2025-03-23T18:55:18Z
dc.date.available2025-03-23T18:55:18Z
dc.date.issued2018
dc.departmentSinop Üniversitesi
dc.description.abstractBu 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.
dc.description.abstractIn 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.
dc.identifier.endpage140
dc.identifier.issn2146-8168
dc.identifier.issn2146-8168
dc.identifier.issue3
dc.identifier.startpage130
dc.identifier.urihttps://hdl.handle.net/11486/2516
dc.identifier.volume7
dc.language.isotr
dc.publisherTokat Gaziosmanpasa University
dc.relation.ispartofGaziosmanpasa Bilimsel Arastirma Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20250323
dc.subjectGökkusagi alabaligi
dc.subjectsicak dumanlama
dc.subjectbalik ezmesi
dc.subjectkalite
dc.titleSicak Dumanlanmis Balik Ezmesinin Bazi Kalite Parametrelerinin Belirlenmesi
dc.title.alternativeDetermination of Some Quality Parameters of Hot Smoked Fish Pate
dc.typeArticle

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