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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 Doç. Dr. Ali Eslem KADAK
Kastamonu Üniversitesi, Türkiye
Mehmet Çelik
Çukurova Üniversitesi, Türkiye
Devamını Göster
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
Makale Türü Özgün Makale
Makale Alt Türü SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale
Dergi Adı INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Dergi ISSN 0950-5423 Wos Dergi Scopus Dergi
Dergi Tarandığı Indeksler SCI-Expanded
Dergi Grubu Q2
Makale Dili İngilizce
Basım Tarihi 12-2010
Cilt No 45
Sayı 12
Sayfalar 2645 / 2649
Doi Numarası 10.1111/j.1365-2621.2010.02440.x
Makale Linki http://doi.wiley.com/10.1111/j.1365-2621.2010.02440.x