The Chemical Composition, Sensory Properties, and Myofibrillar Proteins of Surimi Produced From Tilapia (Oreochromis niloticus) Meat
Yazarlar (4)
Güneş Buyruk
Çukurova Üniversitesi, Türkiye
Mehmet Çelik
Çukurova Üniversitesi, Türkiye
Aygül Küçükgülmez Yandım
Çukurova Üniversitesi, Türkiye
Doç. Dr. Ali Eslem KADAK
Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale)
|
||
| Dergi Adı | Marine Science and Technology Bulletin | ||
| Dergi ISSN | 2147-9666 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | İngilizce | Basım Tarihi | 09-2023 |
| Cilt / Sayı / Sayfa | 12 / 3 / 402–410 | DOI | 10.33714/masteb.1337981 |
| Makale Linki | http://dx.doi.org/10.33714/masteb.1337981 | ||
| Özet |
| Surimi, which is defined as the semi-processed minced meat of aquatic products that are discarded or have little fresh consumption, is usually offered for consumption by being made similar to valuable aquatic products such as shrimp, lobster tail, crab legs, and scallops. In this study, the chemical composition, myofibrillar proteins, and sensory properties of surimi manufactured from tilapia (Oreochromis niloticus) meat were investigated. Four study groups were created with different spice additives: red pepper, dill, thyme, and control (additive-free). Chemical composition analysis results of surimi were determined as total protein 12.85%, lipid 0.53%, ash 0.36%, moisture 86.59%, and myofibrillar protein 11.93%. Moreover, all groups were offered panelists to perform sensory analysis. At the end of the sensory evaluation, the groups received between 5.5 and 8.8 points on a 10-point scale from panelists regarding appearance, odor, chewiness, juiciness, taste and flavor, and overall acceptance. There were no differences between experimental groups in terms of appearance, odor, chewiness, and juiciness. However, statistical differences were observed between groups for taste and flavor as well as overall acceptance (p<0.05). |
| Anahtar Kelimeler |
| Surimi | Tilapia | Food Composition | Sensory Analysis | Proximate Analysis |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 3 |