A Traditional Food: Fish Baked in a Salt Crust
Yazarlar (3)
Prof. Dr. Nilgün GÜNERİ Sinop Üniversitesi, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Kübra Eryaşar Örer Bolu Abant İzzet Baysal Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SCOPUS dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Food Research Journal | ||
| Dergi ISSN | 2231-7546 Dergi Bilgileri (2015) | ||
| Dergi Tarandığı Indeksler | DOAJ, IIJIF, Google Scholar | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2015 |
| Cilt / Sayı / Sayfa | 22 / 2 / 873–875 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| ‘Fish in a salt crust’is a traditional fish product that is produced from covering with mixture including rocksalt, egg whites and water of fish like grouper, sea bass, porgy and common sea bass in a baking tray. Following that, the ‘fish in a salt crust’is baked. Using a hammer or wooden spoon, strike crust is cracked and the fish is served. In the present study, it was aimed to inform about preparation steps of rainbow trout (Oncorhynchus mykiss) baked in a salt crust. Additionally, proximate composition, energy value and salt content of the fish baked in a salt crust were investigated. Moisture, crude protein, crude lipid, crude ash, carbohydrate, energy and salt values of raw material and the baked fish in a salt crust were determined as 70.33-62.45%, 20.66-24.36%, 2.65-10.23%, 0.81-1.64%, 5.56-1.42 g/100 g, 128.69-194.81 kcal/100 g and 0.01-0.06%, respectively. The salt and carbohydrate values were not found to be significantly different (p> 0.05), however the other values were significantly different (p< 0.05). |
| Anahtar Kelimeler |
