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İZCİ, Levent, GÜNLÜ, Ali, GÜNLÜ, Ali, GÜNLÜ, Ali, BİLGİN, Şengül, BİLGİN, Şengül, BİLGİN, Şengül. (1390). Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes. سامانه مدیریت نشریات علمی, 10(2), 218-229. doi: 10.22092/ijfs.2018.114130
Levent İZCİ; Ali GÜNLÜ; Ali GÜNLÜ; Ali GÜNLÜ; Şengül BİLGİN; Şengül BİLGİN; Şengül BİLGİN. "Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes". سامانه مدیریت نشریات علمی, 10, 2, 1390, 218-229. doi: 10.22092/ijfs.2018.114130
İZCİ, Levent, GÜNLÜ, Ali, GÜNLÜ, Ali, GÜNLÜ, Ali, BİLGİN, Şengül, BİLGİN, Şengül, BİLGİN, Şengül. (1390). 'Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes', سامانه مدیریت نشریات علمی, 10(2), pp. 218-229. doi: 10.22092/ijfs.2018.114130
İZCİ, Levent, GÜNLÜ, Ali, GÜNLÜ, Ali, GÜNLÜ, Ali, BİLGİN, Şengül, BİLGİN, Şengül, BİLGİN, Şengül. Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes. سامانه مدیریت نشریات علمی, 1390; 10(2): 218-229. doi: 10.22092/ijfs.2018.114130

Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes

Iranian Journal of Fisheries Sciences
مقاله 5، دوره 10، شماره 2، تیر 2011، صفحه 218-229    اصل مقاله (379.92 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114130
نویسندگان
Levent İZCİ* ؛ Ali GÜNLÜ؛ Ali GÜNLÜ؛ Ali GÜNLÜ؛ Şengül BİLGİN؛ Şengül BİLGİN؛ Şengül BİLGİN
چکیده
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18  o C for 6 months) were determined.  The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P < 0.05). Pre-frying  process resulted in a decrease in all fatty acid compositions except for C18:1 w-9  and C18:2 w-6.Difference between the pH and thiobarbituric acid (TBA, µg malonaldehyde/g) values of raw fish meat and pre-fried chips was insignificant (P>0.05). However, total volatile basic nitrogen (TVB-N, mg/100g) value was changed significantly (P < 0.05) between raw fish meat and pre-fried chips. The results of sensory analyses made by panelists were as follows fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at -18 oC for 6 months were within the acceptable limits.
کلیدواژه‌ها
Sand smelt؛ Atherine boyeri؛ Fish Chips؛ Quality changes؛ fatty acids
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تعداد مشاهده مقاله: 282
تعداد دریافت فایل اصل مقاله: 171


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