Effects of deep-frying to sardine croquettes’ chemical composition

Ekrem Cem Çankırılıgil; Nermin Berik

doi:10.12714/egejfas.2017.34.3.08

TR EN

Derin yağda kızartmanın sardalya kroketlerin kimyasal kompozisyonuna etkisi

Öz

Bu çalışmada sardalya etinden elde edilen kroketlere derin yağda kızartmanın ürünlerin kimyasal komposizyonuna etkisi belirlenmiştir. Amino asit analizlerine göre, sırasıyla en yüksek miktarda glutamik asit, lizin ve lösin bulunmuştur. Lösin, isolosin, lizin, fenilalanin ve treonin miktarı kızartma sonrasında düşerken, metiyonin miktarı istatistiki olarak değişmemiştir. Triptofan hariç insanlar için elzem amino asitlerden hepsi sardalya eti ve kroketlerde tespit edilmiştir. Kroket üretimi ve kızartma işlemi sırasında sardalya etindeki toplam doymamış yağ asidi miktarının artmasına bağlı olarak toplam doymuş yağ asidi miktarı azalmıştır. Çoklu doymamış yağ asitlerinden dokosaheksaenoik asit, eikosapentaenoik asit ve linoleic asit tüm gruplarda tespit edilmiştir. Final ürünlerin mineral kompozisyonlarını dikkate aldığımızda ise, derin yağda kızartmanın iz element miktarlarını etkilemediği bu çalışma ile gösterilmiştir. Ayrıca, insanlar için toksik olan elementler hiçbir üründe bulunmamıştır.

Anahtar Kelimeler

Sardalya,derin yağda kızartma,kroket,amino asit,yağ asidi

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Ekrem Cem Çankırılıgil
Central Fisheries Research Institute
Türkiye

Nermin Berik
Department of Fisheries and Processing Technology, Faculty of Marine Sciences and Technology, Canakkale Onsekiz Mart University
Türkiye

Yayımlanma Tarihi

26 Eylül 2017

Gönderilme Tarihi

16 Mart 2017

Kabul Tarihi

5 Haziran 2017

Yayımlandığı Sayı

Yıl 2017 Cilt: 34 Sayı: 3

DOI

https://doi.org/10.12714/egejfas.2017.34.3.08

IZ

https://izlik.org/JA45XG24GX

Kaynak Göster

RIS / Bibtex

APA

Çankırılıgil, E. C., & Berik, N. (2017). Effects of deep-frying to sardine croquettes’ chemical composition. Ege Journal of Fisheries and Aquatic Sciences, 34(3), 293-302. https://doi.org/10.12714/egejfas.2017.34.3.08