Abstract
References
- AOAC, 2002a. Moisture content. 950.46. Official Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Gaithersburg, Maryland.
- AOAC, 2002b. Fat content in meat. 960.39. Official Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Gaithersburg, Maryland.
- AOAC, 2002. Official Metods of Analysis of the Association of Official Analytical Chemists (17 th ed.). Association of Official Analytical Chemists, Gaithersburg, Maryland.
- Gibson, R.S., 1990. Principles of Nutritional Assessment. Oxford University Press.
- Hurnı, R.J., Loewe, R. 1990. Batters and breadings - The present and future market. In Barters and Breudings in Food Processing, American Association of Cereal Chemists, 1-10.
- Karaton Kuzgun, N. 2017. Food composition and sensory quality of fish crackers made from Luciobarbus esocinus. Journal of Scientific and Engineering Research, 4(9), 392-396.
- Khatri, U., Sheikh, S. A., Khatri, A. Q., Panhwar A. A., Soomro A. H. 2017. Effect of Different Packaging Materials on Chemical Composition of Fried Onion (Allium cepa L.). A Comparative Study. Journal of Basic & Applied Sciences, 13, 412-417.
- Ling, D., Gennadıos, A., Hanna, M.A., Cuppett S.L. 1997. Qualıty evaluatıon of deep-fat frıed onıon rıngs. Journal of Food Quality, 21, 95-105.
- Neıva CRP, Machado TM, Tomıta RY, Furlan ÉF, Lemos Neto MJ, Bastos DHM. 2011. Fish crackers development from minced fish and starch: an innovative approach to a traditional product, Journal of Food Science and Technology Campinas, 31(4), 973-979.
- Odhav, B., Beekrum, S., Akula, U., Baijnath, H. 2007. Preliminary Assessment of Nutritional Value of Traditional Leafy Vegetables in Kwazulu-Natal, South Africa. J Food Comp and Anal. 20(5), 430-435.
- Özdamar, K. 2001. SPSS ile Biyoistatistik. Yayın no: 3,4. Baskı. Kaan Kitabevi. Eskişehir, 452.
- Raj, D., Subanna, V.C., Ahlawat, O.P., Gupta P., Huddar, A.G. 2006. Effect of pre-treatments on the quality characteristics of dehydrated onion rings during storage, Journal of Food, Agriculture & Environment, 4(1), 30-33.
- Suderman, D.R. 1993. Selecting flavorings and seasonings for batter and breading systems. Cereal Foods World. 38, 689-693.
- URL1-2018. http://www.ozdilekteyim.com/shop/tr/kocaelihipermarket/superfresh-citir-halka-kroket-450gr
- URL2-2018. http://www.feast.com.tr/sogan-halka
Chemical composition and sensory quality of fish onion rings made from rainbow trout (Oncorhynchus mykiss)
Abstract
In this study, it was aimed to generate of fish onion rings using Oncorhynchus mykiss. Based on the onion
rings dough, wheat flour, corn flour, fish meat, salt, onion and cold water
were added and stirred until a homogenous dough was obtained. Adding different
proportion fish meat into the dough mixture, five different groups of onion
rings were produced. After the mixture was formed as the shape of the onion ring
by the dough shaping apparatus, the fish onion rings was applied in the
freezing form for at least 2 days. Chemical composition (protein, moisture,
ash, oil, and carbohydrate), energy values and sensory quality of the samples
were obtained. Commenting the data determined as statistically; it was obtained
that the difference between these five groups was significant (p<0.05) with
regard to food composition. Furthermore, energy
values of the fish onion rings were determined the highest as 326.69±13.61 Cal/100 g in all of the groups. As a result of sensory analysis of fish onion rings,
samples in the onion rings containing 18% fish meat received the highest rating of likes by
the panelists among the onion rings samples that were prepared experimental.
Keywords
Fish onion rings Oncorhynchus mykiss fast food chemical composition sensory quality energy values
References
- AOAC, 2002a. Moisture content. 950.46. Official Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Gaithersburg, Maryland.
- AOAC, 2002b. Fat content in meat. 960.39. Official Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Gaithersburg, Maryland.
- AOAC, 2002. Official Metods of Analysis of the Association of Official Analytical Chemists (17 th ed.). Association of Official Analytical Chemists, Gaithersburg, Maryland.
- Gibson, R.S., 1990. Principles of Nutritional Assessment. Oxford University Press.
- Hurnı, R.J., Loewe, R. 1990. Batters and breadings - The present and future market. In Barters and Breudings in Food Processing, American Association of Cereal Chemists, 1-10.
- Karaton Kuzgun, N. 2017. Food composition and sensory quality of fish crackers made from Luciobarbus esocinus. Journal of Scientific and Engineering Research, 4(9), 392-396.
- Khatri, U., Sheikh, S. A., Khatri, A. Q., Panhwar A. A., Soomro A. H. 2017. Effect of Different Packaging Materials on Chemical Composition of Fried Onion (Allium cepa L.). A Comparative Study. Journal of Basic & Applied Sciences, 13, 412-417.
- Ling, D., Gennadıos, A., Hanna, M.A., Cuppett S.L. 1997. Qualıty evaluatıon of deep-fat frıed onıon rıngs. Journal of Food Quality, 21, 95-105.
- Neıva CRP, Machado TM, Tomıta RY, Furlan ÉF, Lemos Neto MJ, Bastos DHM. 2011. Fish crackers development from minced fish and starch: an innovative approach to a traditional product, Journal of Food Science and Technology Campinas, 31(4), 973-979.
- Odhav, B., Beekrum, S., Akula, U., Baijnath, H. 2007. Preliminary Assessment of Nutritional Value of Traditional Leafy Vegetables in Kwazulu-Natal, South Africa. J Food Comp and Anal. 20(5), 430-435.
- Özdamar, K. 2001. SPSS ile Biyoistatistik. Yayın no: 3,4. Baskı. Kaan Kitabevi. Eskişehir, 452.
- Raj, D., Subanna, V.C., Ahlawat, O.P., Gupta P., Huddar, A.G. 2006. Effect of pre-treatments on the quality characteristics of dehydrated onion rings during storage, Journal of Food, Agriculture & Environment, 4(1), 30-33.
- Suderman, D.R. 1993. Selecting flavorings and seasonings for batter and breading systems. Cereal Foods World. 38, 689-693.
- URL1-2018. http://www.ozdilekteyim.com/shop/tr/kocaelihipermarket/superfresh-citir-halka-kroket-450gr
- URL2-2018. http://www.feast.com.tr/sogan-halka
Details
| Primary Language | English |
|---|---|
| Subjects | Hydrobiology |
| Journal Section | Research articles |
| Authors | |
| Publication Date | June 30, 2018 |
| Submission Date | May 11, 2018 |
| Acceptance Date | June 12, 2018 |
| Published in Issue | Year 2018 Volume: 2 Issue: 1 |
