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- MakaleYalnız künye2019Scopus SJRQ3Physicochemical and sensory evaluation of fish chips made from Luciobarbus esocinus (Heckel, 1843)
Kuzgun, N.K.
In this study, fish chips were produced using Luciobarbus esocinus, their fatty acids and amino acids profiles were determined and they were sensorially evaluated. For the preparation of experimental samples, L. esocinus meat was minced and added to a basic chips mixture. After that, the mixture was divided into in two: while pepper sauce was added to one half, the other half had no sauce added. The mixtures with sauce and without sauce were shaped into chips. Two samples of each batch of the chips prepared were cooked using two different methods (baking and frying). In this way four different groups were obtained. Analysis of fatty acids showed that the pre-frying and the pre-baking process resulted in a decrease in all fatty acids except for 18:1n-9 and 18:2n-6. Analysis of amino acids showed that isoleucine, lysine, threonine and, proline were present in the highest quantities respectively. After frying and baking the amounts of leucine, isoleucine, lysine, arginine, phenylalanine, and threonine decreased while the amounts of the valine and histidine remained at the same level. The essential amino acids for humans were found in the fish meat and in the fish chip groups, except for tryptophan. The general acceptability score of the fish chips was highest for group A which consisted of chips with sauce that had been fried (9.28±0.69).
- MakaleAçık Erişim2018Scopus SJRQ2Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage
Duman, Muhsine; Karaton Kuzgun, Nermin
Purpose: The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach: The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day. Findings: Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results. Originality/value: The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.
AtıfScopus7WoS8OpenAlex11
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