Comparative Assessment of Nutritional Composition and Physicochemical Properties of Fresh, Freeze-Dried and Rehydrated Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince
Yazarlar (2)
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Prof. Dr. Nilgün GÜNERİ Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Science and Technology Brazil (Q3) | ||
| Dergi ISSN | 0101-2061 Dergi Bilgileri (2020) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2020 |
| Cilt / Sayı / Sayfa | 40 / 1 / 163–169 | DOI | 10.1590/fst.08419 |
| Makale Linki | http://www.scielo.br/scielo.php?script=sci_arttextpid=S0101-20612019005028104tlng=en | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in fresh and rehydrated samples were found insignificant statistically. |
| Anahtar Kelimeler |
| Freeze drying | Nutrition composition | Physicochemical properties | Trout mince |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 9 |
| Scopus | 17 |
| Google Scholar | 21 |