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| İZCİ,Levent; BİLGİN,Şengül. |
| Abstract In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish cracker; Carassius gibelio; Baking; Fatty acid; Sensory quality. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400643 |
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| BİLGİN,Şengül; İZCİ,Levent; GÜNLÜ,Ali; DİKEN,Gürken; GENÇ,İsmail Yüksel. |
| Abstract The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 ± 1 oC. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish (Group C) and fillets (Group D) groups were created for this study. According to fatty acid analysis, it was determined that meagre is rich in PUFA content and the n3/n6 ratio is within the ideal limits. In all 4 groups, obtained from fillets values were the highest in general, quality parameters were found within acceptable limits. Psychrophilic and mesophilic aerobic bacteria counts exceeded the standards for fillet groups on 7th days of storage. According to microbiological analysis, ungutted, beheaded, eviscerated samples were not... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cultured meagre; Quality; Gutting process; Cold storage; Fatty acid. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200344 |
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| BİLGİN,Şengül; DEĞİRMENCİ,Ayça. |
| Abstract The aim of this study was to investigate quality and nutritional changes in reared meagre after the use of hot smoking technology. Hot smoking method was applied to the meagre and the resulting smoked fish were used to produce fillets, which were stored in refrigerator after being vacuum packed. As a result of chemical component analysis, it was seen that the fat content was low. In particular, the PUFA contents of meagre were found to be very high (35.53% Control). During storage, changes in fatty acid composition and the chemical, sensory and microbiological changes were analyzed. In terms of the chemical quality indicated, pH, TBA and TMA values didn’t exceed limit values during the storage of both fresh (6.25, 0.44 mgMDA/kg and 4.50... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meagre; Argyrosomus regius; Fatty acid; Quality changes; Hot smoking. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200507 |
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