Production of fish paté from pike perch (Sander lucioperca Bogustkaya & Naseka, 1996) and Tench (Tinca tinca L., 1758) and determination of food components. and quality parameters.
Abstract
In this study, pike perch and tench have been smoked according to hot smoked method. After hot smoking, filets utilizing as in the shape of fish paté aiming support to the economy. The materials were made fish paté by adding various additive after minced which is belonging to both of unskinned species filet cracks. The chemical compositions and organoleptic analysis of filet cracks and obtained fish paté were made. According to teh study results, chemical composition contents of fresh pike perch and tench were found close to each other. Amount of water content of both species after hot smoking were found decreasing. Protein rates of fish paté which is obtained tench flesh were found significant (P<0,05). It has been determined that, according to organoleptic analysis results, difference between tench fish paté and pike perch fish paté was unimportant (P>0,05). It has been determinated that at the end of the study, quality values didn’t reach that it could be regard as the limit of accestability for refrigerate conditions (+40C±1). It has been concluded that the pike perch and tenchs’ filet cracks could be used as aiming support to the economy by producing fish paté.
Keywords
Kaynakça
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Ayrıntılar
Birincil Dil
Türkçe
Konular
-
Bölüm
Not
Yazarlar
Şengül Bilgin
Mustafa Ünlüsayın
Ali Günlü
Levent İzci
Yayımlanma Tarihi
1 Eylül 2005
Gönderilme Tarihi
7 Aralık 2015
Kabul Tarihi
-
Yayımlandığı Sayı
Yıl 1970 Cilt: 22 Sayı: 3