Determination of fatty acid composition in relation to the growth of meagre (Argyrosomus regius) cultured in net cages
Yazarlar (3)
Prof. Dr. Birol BAKİ Sinop Üniversitesi, Türkiye
Doç. Dr. Dilara KAYA ÖZTÜRK Sinop Üniversitesi, Türkiye
Murat Kerim
Türkiye
Türkiye
| Makale Türü |
Özgün Makale
(ESCI dergilerinde yayınlanan tam makale)
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| Dergi Adı | JOURNAL OF FISHERIES | ||
| Dergi ISSN | 2311-729X | ||
| Dergi Tarandığı Indeksler | Emerging Sources Citation Index | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2019 |
| Cilt / Sayı / Sayfa | 7 / 2 / 685–691 | DOI | 10.17017/jfish.v7i2.2019.333 |
| UAK Araştırma Alanları |
Su Ürünleri Yetiştiriciliği
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| Özet |
| Fish burger was produced from grass carp (Ctenophygodon idella) to assess the feasibility of value addition to this low priced fish in Bangladesh. Different food additives (25% mashed potato, 2% NaCl, 2% soybean oil, 2% spices and 0.6% sugar) were used to enhance the consumer’s acceptance of the fishery product. Consumers' acceptance of the fish burger was determined by sensory evaluation based on its color, flavor, softness or firmness (S/F), chewy/rubbery (C/R) using 10 point scoring system by a group of 10 untrained judges (20-50 years old). The results were found as follows: color (7.25±1.15), flavor (6.67±1.17), S/F (8.47±1.20) and C/R (7.83±1.23). Evaluation of proximate composition showed that the moisture and protein contents in grass carp mince were 79.15±1.16% and 18.01±0.44% respectively which were higher than that of fish burger, 69.46±0.89% and 16.42±0.57%, respectively. Lipid (6.64±0.15%) and ash (2.98±0.09%) contents in fish burger were also higher than fish mince. The pH of fish mince and fish burger was 6.8±0.11 and 6.6±0.05 respectively. Therefore, from simple cost-profit analysis, it can be assumed that business of fish burger in Bangladesh has a very good prospect and it would be profitable. |
| Anahtar Kelimeler |
| Argyrosomus regius | meagre | fatty acid | EPA | DHA |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 1 |
| Google Scholar | 1 |