Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince

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dc.authoridCorapci, Bengunur/0000-0002-1005-5406
dc.contributor.authorCorapci, Bengunur
dc.contributor.authorGuneri, Nilgun
dc.date.accessioned2025-03-23T19:30:03Z
dc.date.available2025-03-23T19:30:03Z
dc.date.issued2020
dc.departmentSinop Üniversitesi
dc.description.abstractFreeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in fresh and rehydrated samples were found insignificant statistically.
dc.description.sponsorshipSinop University Scientific Research Projects Coordination Unit [SUF-1901-13-06]
dc.description.sponsorshipThis work was supported by Sinop University Scientific Research Projects Coordination Unit. Project Number: SUF-1901-13-06, 2016.
dc.identifier.doi10.1590/fst.08419
dc.identifier.endpage169
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85087289245
dc.identifier.scopusqualityN/A
dc.identifier.startpage163
dc.identifier.urihttps://doi.org/10.1590/fst.08419
dc.identifier.urihttps://hdl.handle.net/11486/4995
dc.identifier.volume40
dc.identifier.wosWOS:000547817400021
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectfreeze drying
dc.subjecttrout mince
dc.subjectnutrition composition
dc.subjectphysicochemical properties
dc.titleComparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
dc.typeArticle

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