The determination of some quality parameters of smoked gar fish meat balls.
Yazarlar (3)
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 10-2012 |
| Cilt / Sayı / Sayfa | 6 / 4 / 357–367 | DOI | 10.5555/20123328336 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20123328336 | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| In this study were carried out on the purpose of to obtain a different and alternative product that may consume any time of year, the garfish that commonly caught in our country that was smoked and getting into meatball where existence of period in abundant. In addition, it was aimed that is increased hot-smoked product of consumption in our country and to assimilate by the consumer that was gave to a different colour by use of colorant, smell and aroma by smoking process. The garfish was made into meatball by use of diverse additives after the smoked to with artifical colours (Sunset Yellow FCF) and without artifical colours. It was fried into sunflower oil then by it was put styrofoam plates that was covered with stretch film. İt was made of each month sensory analysis, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid number (TBA), salt analysis and total mesophilic aerobic bacteria count on samples of … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 6 |