Fatty acid composition and sensory properties of Wels catfish Silurus glanis hot smoked with different sawdust materials
Yazarlar (3)
Aygül Küçükgülmez Yandım
Doç. Dr. Ali Eslem KADAK Kastamonu Üniversitesi, Türkiye
Prof. Dr. Mehmet Çelik Çukurova Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | International Journal of Food Science Technology (Q2) | ||
| Dergi ISSN | 0950-5423 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2010 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 23-11-2010 |
| Cilt / Sayı / Sayfa | 45 / 12 / 2645–2649 | DOI | 10.1111/j.1365-2621.2010.02440.x |
| Makale Linki | http://doi.wiley.com/10.1111/j.1365-2621.2010.02440.x | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| This study aims to compare chemical, physical and sensorial parameters of the Wels catfish (Silurus glanis), hot smoked using vine, poplar, lemon tree and oak sawdust as well as corncob. Significant differences (P < 0.05) in proximate composition were found between fresh and smoked samples; however, the changes in fatty acid composition were less significant. In the fatty acid composition of control group, monounsaturated fatty acids (41.60%) had the highest share in fatty acids, which was followed by saturated fatty acids (29.95%) and polyunsaturated fatty acids (28.34%). The major fatty acids were observed to be C16:0, C18:0; C16:1 n-7, C18:1 n-9c, C18:1 n-9t and C18:2 n6c. There were significant differences (P < 0.05) between the groups considering their colour measurement results. General preference criteria such as appearance, odour, texture, colour and taste were chosen for the sensorial … |
| Anahtar Kelimeler |
| Fatty acids | hot smoking | sawdust materials | Silurus glanis | Wels catfish |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 21 |