Determination of Some Quality Properties and Nutritional Composition of Turkish Raw Meat Ball Produced With Marinated Atlantic Bonito
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 (Diğer hakemli ulusal dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Gıda dergisi | ||
| Dergi ISSN | 1300-3070 | ||
| Dergi Tarandığı Indeksler | Academic Resource Index | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2014 |
| Cilt / Sayı / Sayfa | 39 / 2 / 63–70 | DOI | 10.5505/gida.79188 |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| This study was carried out to determine sensory, chemical, microbiological quality properties and nutritional composition of the raw meat ball produced with marinated Atlantic bonito. The raw meat ball samples were separated into three groups: Group A-Atlantic bonito: bulgur (1: 1), Group B-Atlantic bonito: bulgur (2: 1) and the control group-without Atlantic bonito. It was determined that B, A and K groups were spoiled in terms of sensory characteristics during storage period of 8 days at 4 C; at days 4, 6 and 8, respectively. When microbiological analysis and TVB-N values stayed within acceptability limit values during storage, TBA values exceeded acceptability limit values at day 2 of the storage in the A and B groups (P< 0.05). The highest mean crude protein, crude lipid, moisture and crude ash contents were found in the B group, when the highest energy value was found in the A group. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 6 |