Changes in Meat Yield and Food Component of Smoked Tench (Tinca tinca L., 1758)

Levent İZCİ; Ö. Osman ERTAN

Makale detayları

Changes in Meat Yield and Food Component of Smoked Tench (Tinca tinca L., 1758)

Yazarlar:

Levent İZCİ | Ö. Osman ERTAN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2004 Vol.28 Issue 6, pp.1037-1041

Belge Tipi:

Makale

Yayın Tarihi:

5/2004

Belge Dili:

Türkçe

Document ID (Org No.):

2000769296

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

In this study, changes in the food component and meat yield in hot smoked tench (Tinca tinca L., 1758) were investigated. The meat yield of tench was calculated as 49.27 ± 0.76%. Before hot smoking the water content, and crude fat, crude protein, crude ash and carbohydrate levels were determined as 83.19 ± 0.56%, 1.11 ± 0.05%, 12.68 ± 0.57%, 1.13 ± 0.10% and 1.89 ± 0.14%, respectively. After hot smoking the water content and crude fat, crude protein, cude ash and carbohydrate levels were determined as 73.59 ± 0.35%, 1.56 ± 0.13%, 18.38 ± 0.64%, 4.29 ± 0.26% and 2.18 ± 0.15% , respectively.

 

In this study, changes in the food component and meat yield in hot smoked tench (Tinca tinca L., 1758) were investigated. The meat yield of tench was calculated as 49.27 ± 0.76%. Before hot smoking the water content, and crude fat, crude protein, crude ash and carbohydrate levels were determined as 83.19 ± 0.56%, 1.11 ± 0.05%, 12.68 ± 0.57%, 1.13 ± 0.10% and 1.89 ± 0.14%, respectively. After hot smoking the water content and crude fat, crude protein, cude ash and carbohydrate levels were determined as 73.59 ± 0.35%, 1.56 ± 0.13%, 18.38 ± 0.64%, 4.29 ± 0.26% and 2.18 ± 0.15% , respectively.

Makale detayları

Changes in Meat Yield and Food Component of Smoked Tench (Tinca tinca L., 1758)

Yazarlar:

Levent İZCİ | Ö. Osman ERTAN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2004 Vol.28 Issue 6, pp.1037-1041

Belge Tipi:

Makale

Yayın Tarihi:

5/2004

Belge Dili:

Türkçe

Document ID (Org No.):

2000769296

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Tench

chemical composition

smoked

meat yield

Sayı

Makale detayları

Changes in Meat Yield and Food Component of Smoked Tench (Tinca tinca L., 1758)

Yazarlar: Levent İZCİ | Ö. Osman ERTAN

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2004 Vol.28 Issue 6, pp.1037-1041

Belge Tipi: Makale

Yayın Tarihi: 5/2004

Belge Dili: Türkçe

Document ID (Org No.): 2000769296

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Tench

chemical composition

smoked

meat yield

Sayı

Yazarlar:

Levent İZCİ | Ö. Osman ERTAN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2004 Vol.28 Issue 6, pp.1037-1041

Belge Tipi:

Makale

Yayın Tarihi:

5/2004

Belge Dili:

Türkçe

Document ID (Org No.):

2000769296

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128