Determination of Quality Attributes and Production of Fingers from Rainbow Trout (Oncorhynchus mykiss) Fillet

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dc.authoridCankiriligil, Ekrem Cem/0000-0001-5898-4469
dc.authoridKahraman Yilmaz, Dilek/0000-0002-9626-5446
dc.contributor.authorBerik, Nermin
dc.contributor.authorCankiriligil, Cem
dc.contributor.authorKahraman, Dilek
dc.date.accessioned2025-01-27T20:31:18Z
dc.date.available2025-01-27T20:31:18Z
dc.date.issued2011
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, fish fingers from rainbow trout (Oncorhynchus mykiss) were prepared and analyzed for their nutritional composition and sensory properties. In the fresh meat, water, protein, lipid and ash compositions were 76.40%, 15.70%, 4.58%, 2.51% and 0.81% respectively. The nutritional composition of the fish fingers changed significantly during preparation: in the finger paste and fried fingers the water, protein, lipid, ash and carbohydrate contents were 70.24%, 12.30%, 6.91%, 4.43%, 6.21% and 62.64%, 10.38%, 10.87%, 5.43%, 10.68% respectively. Amino acids in fish meat were found in high levels, heading glutamic acid 2.435 g/100 g, aspartic acid 1.736 g/100 g, lysine 1.629 g/100 g and leucine 1.408 g/100 g. Essential amino acids, which were determined in trout meat, were also stated in raw material and products. The results of trout fish fingers sensory analysis (general approval) were found 8.01 (very good). Our study presents data that breeder, food producer and consumer can benefit. In this situation, it is predicted that trout fish fingers will make contribution to sector and economy.
dc.identifier.endpage740
dc.identifier.issn1300-6045
dc.identifier.issue5
dc.identifier.scopus2-s2.0-80052149910
dc.identifier.scopusqualityQ3
dc.identifier.startpage735
dc.identifier.trdizinid119866
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/119866
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23085
dc.identifier.volume17
dc.identifier.wosWOS:000295359100009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherKafkas Univ, Veteriner Fakultesi Dergisi
dc.relation.ispartofKafkas Universitesi Veteriner Fakultesi Dergisi
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectTrout
dc.subjectProximate composition
dc.subjectProtein
dc.subjectFish finger
dc.subjectAmino acid
dc.titleDetermination of Quality Attributes and Production of Fingers from Rainbow Trout (Oncorhynchus mykiss) Fillet
dc.title.alternativeAlabalık (Oncorhynchus mykiss) Filetosundan Kroket Yapımı ve Kalite Niteliklerinin Belirlenmesi
dc.typeArticle

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