QUALITY OF BLACK SCORPIONFISH (Scorpaena porcus, Linnaeus 1758) MEAT COOKED IN DIFFERENT COOKING MATERIALS

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dc.contributor.authorCorapci, Bengunur
dc.date.accessioned2025-03-23T19:12:18Z
dc.date.available2025-03-23T19:12:18Z
dc.date.issued2021
dc.departmentSinop Üniversitesi
dc.description.abstractThis study aimed to investigate the effect of different cooking materials on some physical, nutritional, and sensory characteristics of black scorpionfish (Scorpaena porcus) meat. To achieve this aim, scorpion fish fillets were divided into four groups as open-roasted (control), oven bag cooked (Group A), baking paper wrapped (Group B) and aluminum foil wrapped (Group C). All fillets were cooked in an electrical oven. The nutritional and amino acid composition, water activity and color measurements were carried out in all samples including raw fish. Sensorial properties of all cooked samples were also evaluated. On comparing the raw and cooked groups it was found that cooking materials had a considerable effect on the nutritional and amino acid composition. The protein and total amino acid contents of the Control group were higher than that of the other groups due to water loss. It was also determined that the aromatic amino acid content of the control group was higher than the other groups. The cooking losses varied according to the type of cooking material. The method of cooking in the baking paper can be said to be the most preferable method for this fish according to the sensory analysis results.
dc.identifier.doi10.15237/gida.GD21115
dc.identifier.endpage1424
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue6
dc.identifier.startpage1415
dc.identifier.trdizinid1139374
dc.identifier.urihttps://doi.org/10.15237/gida.GD21115
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1139374
dc.identifier.urihttps://hdl.handle.net/11486/3792
dc.identifier.volume46
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorCorapci, Bengunur
dc.language.isoen
dc.relation.ispartofGIDA
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20250323
dc.subjectBiyoloji
dc.subjectBalıkçılık
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleQUALITY OF BLACK SCORPIONFISH (Scorpaena porcus, Linnaeus 1758) MEAT COOKED IN DIFFERENT COOKING MATERIALS
dc.typeArticle

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