Frozen storage of African catfish (Clarias gariepinus BURCHELL, 1822) mince balls
Yükleniyor...
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tubitak Scientific & Technological Research Council Turkey
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The chemical components and quality changes in African catfish (Clarias gariepinus) mince balls, vacuum packed and non-vacuum packed in polyethylene materials were investigated during 6 months of storage. Total volatile basic nitrogen and pH values were studied monthly, while protein, moisture, ash and lipid contents were examined at the beginning and end of storage. Sensory assessments regarding appearance, texture, succulence, odour and flavour and general acceptability were carried out at three-month intervals. All the parameters studied were above the acceptable level. The sensory scores of the products, vacuum packed and normal packed fish balls. were between 6.5 and 9.8 out of 10 and were acceptable to the panelists.
Açıklama
Anahtar Kelimeler
fish ball, frozen storage, sensory assessment, physical and chemical quality changes
Kaynak
Turkish Journal of Veterinary & Animal Sciences
WoS Q DeÄŸeri
Q4
Scopus Q DeÄŸeri
Q3
Cilt
27
Sayı
4
