| Yazarlar (3) |
Nasreen M Abdulrahman
|
|
Brwa Abdullah Rasool
|
Dr. Öğr. Üyesi Şükrü Şenol PARUĞ
Kastamonu Üniversitesi, Türkiye |
| Özet |
| The study was carried out during the five months period (May to September 2017) between the farming period and the harvesting season. The mean values of moisture ratio (75.937% to 70.498%) were not significantly differ (P> 0.05), however fat ratio (13.36% to 6.33%), protein ratio (21.79% to 10.40%) and ash ratio (2.35% to 1.01%) of fish meat samples, which were taken from different fish ponds, were found significantly different (P< 0.05). The panel tests that were conducted to evaluate the quality of fish’s meat, showed significant differences (P< 0.05) in tenderness (4.8 to 3.0 at degree scale 5) and overall acceptability (4.8 to 3.6 at degree scale 5), and no significant differences (P> 0.05) in each of juiciness (4.2 to 3.4 at degree scale 5) and flavor (4.6 to 3.6 at degree scale 5). |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale |
| Dergi Adı | IASJ |
| Dergi ISSN | 1813-6893 |
| Dergi Tarandığı Indeksler | Iraqi Virtual Library System, LibHub |
| Makale Dili | İngilizce |
| Basım Tarihi | 05-2019 |
| Cilt No | 10 |
| Sayı | 1 |
| Sayfalar | 80 / 88 |
| Makale Linki | https://www.iasj.net/iasj?func=issuesjId=306uiLanguage=en |
