Meat Yield of Bogue (Boops boops) and some Qualıty Propertıes of Fish Ball

Levent İzci; Fahriye Umut

Makale detayları

Meat Yield of Bogue (Boops boops) and some Qualıty Propertıes of Fish Ball

Yazarlar:

Levent İzci | Fahriye Umut

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 4, pp.323-330

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001303836

pISSN:

2651-5474

Anahtar kelimeler:

Özet:

 This study investigated the meat yield of bogue Boops boops and some quality properties of the obtained fish balls. In this context, meat yield pH, total mesophilic aerobic bacteria TMAB, total psychrophilic aerobic bacteria TPAB, and sensory analyses were performed. The meat yield of bogue used for producing fish balls was determined as 48.101.12 . Fish ball samples were determined with pH values of 6.150.03 - 6.640.12, TMAB count is 5.230.04 - 9.050.04 log cfug and TPAB count is 4.670.01 - 9.040.01 log cfug during storage 41 oC. As a result of the sensory evaluation of the panelists, it was determined that fish balls obtained from the bogue were liked.

 This study investigated the meat yield of bogue Boops boops and some quality properties of the obtained fish balls. In this context, meat yield pH, total mesophilic aerobic bacteria TMAB, total psychrophilic aerobic bacteria TPAB, and sensory analyses were performed. The meat yield of bogue used for producing fish balls was determined as 48.101.12 . Fish ball samples were determined with pH values of 6.150.03 - 6.640.12, TMAB count is 5.230.04 - 9.050.04 log cfug and TPAB count is 4.670.01 - 9.040.01 log cfug during storage 41 oC. As a result of the sensory evaluation of the panelists, it was determined that fish balls obtained from the bogue were liked.

 This study investigated the meat yield of bogue Boops boops and some quality properties of the obtained fish balls. In this context, meat yield pH, total mesophilic aerobic bacteria TMAB, total psychrophilic aerobic bacteria TPAB, and sensory analyses were performed. The meat yield of bogue used for producing fish balls was determined as 48.101.12 . Fish ball samples were determined with pH values of 6.150.03 - 6.640.12, TMAB count is 5.230.04 - 9.050.04 log cfug and TPAB count is 4.670.01 - 9.040.01 log cfug during storage 41 oC. As a result of the sensory evaluation of the panelists, it was determined that fish balls obtained from the bogue were liked.

 Bu çalışmada, kupes balığının Boops boops et verimi ve elde edilen balık köftesindeki bazı kalite özellikleri araştırılmıştır. Bu kapsamda, et verimi yanında pH, toplam mezofilik aerobik bakteri TMAB, toplam psikrofilik aerobik bakteri TPAB ve duyusal analizler gerçekleştirilmiştir. Köfte yapımı için kullanılan kupeslerde et verimi  48,101,12 olarak tespit edilmiştir. Köfte örneklerinde depolama 41 oC süresince pH değerinin 6,150,03 - 6,640,12, TMAB sayısının 5,230,04 - 9,050,04 log kobg ve TPAB sayısının da 4,670,01 - 9,040,01 log kobg arasında değiştiği belirlenmiştir. Panelistlerin duyusal değerlendirmesi sonucunda kupes balığından elde edilen köftelerin beğenildiği tespit edilmiştir.

Makale detayları

Meat Yield of Bogue (Boops boops) and some Qualıty Propertıes of Fish Ball

Yazarlar:

Levent İzci | Fahriye Umut

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 4, pp.323-330

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001303836

pISSN:

2651-5474

Bogue

Boops boops

fish ball

quality properties

meat yieldKupes

Boops boops

balık köfte

kalite özellikleri

et verimi

Sayı

Makale detayları

Yazarlar: Levent İzci | Fahriye Umut

Yayıncı: Isparta University of Applied Sciences

Ana Başlıklar: Gıda Mühendisliği

Dergi: Acta Aquatica Turcica Vol.19 Issue 4, pp.323-330

Belge Tipi: Makale

Yayın Tarihi: 1/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001303836

pISSN: 2651-5474

Sayı

Yazarlar:

Levent İzci | Fahriye Umut

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 4, pp.323-330

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001303836

pISSN:

2651-5474