A Traditional Food Fish Baked in a Salt Crust
Yazarlar (3)
N. Kaba University of Sinop, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
K. Eryasar
University of Sinop, Türkiye
University of Sinop, Türkiye
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) (SCOPUS dergilerinde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale) | ||
| Dergi Adı | International Food Research Journal | ||
| Dergi ISSN | 1985-4668 Dergi Bilgileri (2015) | ||
| Dergi Tarandığı Indeksler | SCOPUS | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2015 |
| Cilt / Sayı / Sayfa | 22 / 2 / 866–868 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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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 |
| Baking | Proximate composition | Rainbow trout (Oncorhynchus mykiss) | Salt content | Traditional |
