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Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes | ||
| Iranian Journal of Fisheries Sciences | ||
| مقاله 5، دوره 10، شماره 2، تیر 2011، صفحه 218-229 اصل مقاله (379.92 K) | ||
| شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114130 | ||
| نویسندگان | ||
| Levent İZCİ* ؛ Ali GÜNLÜ؛ Ali GÜNLÜ؛ Ali GÜNLÜ؛ Şengül BİLGİN؛ Şengül BİLGİN؛ Şengül BİLGİN | ||
| چکیده | ||
| In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 o C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P < 0.05). Pre-frying process resulted in a decrease in all fatty acid compositions except for C18:1 w-9 and C18:2 w-6.Difference between the pH and thiobarbituric acid (TBA, µg malonaldehyde/g) values of raw fish meat and pre-fried chips was insignificant (P>0.05). However, total volatile basic nitrogen (TVB-N, mg/100g) value was changed significantly (P < 0.05) between raw fish meat and pre-fried chips. The results of sensory analyses made by panelists were as follows fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at -18 oC for 6 months were within the acceptable limits. | ||
| کلیدواژهها | ||
| Sand smelt؛ Atherine boyeri؛ Fish Chips؛ Quality changes؛ fatty acids | ||
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