Effects of deep-frying to sardine croquettes' chemical composition

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dc.authoridCankiriligil, Ekrem Cem/0000-0001-5898-4469
dc.contributor.authorCankiriligil, Ekrem Cem
dc.contributor.authorBerik, Nermin
dc.date.accessioned2025-01-27T20:12:17Z
dc.date.available2025-01-27T20:12:17Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFish croquettes were produced with sardine meat and effects of deep-frying on chemical composition of the products were determined in this study. The crude fat and ash increased in the sardine croquettes while water and crude protein decreased with frying process (P<0.05). Amino acid analyses showed that amount of glutamic acid, lysine and leucine were the highest ones respectively. The amount of leucine, isoleucine, lysine, phenylalanine and threonine decreased while the amount of the methionine remained in the same level statistically after deep-frying. The essential amino acids for human expect tryptophan were specified in sardine meat and croquettes. Total of saturated fatty acids in sardine meat decreased associated with increasing of unsaturated fatty acids during the croquette production and deep-frying process. Polyunsaturated fatty acids such as docosahexaenoic acid, eicosapentaenoic acid and linoleic acid were detected in all groups. Considering the elemental composition of the final product after deep-frying, this research study indicates that deep-frying does not effect a number of trace elements. Also, toxic elements for human health were not detected in any products.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Projects Coordination Unit [2010/142]
dc.description.sponsorshipThis study is a part of the master thesis mentored by Assoc. Doc. Nermin Berik named as Determination of Quality Parameters of Coated Products (Croquette) Obtained from Different Seafood supported by the Canakkale Onsekiz Mart University Scientific Research Projects Coordination Unit (2010/142).
dc.identifier.doi10.12714/egejfas.2017.34.3.08
dc.identifier.endpage302
dc.identifier.issn1300-1590
dc.identifier.issn2148-3140
dc.identifier.issue3
dc.identifier.startpage293
dc.identifier.urihttps://doi.org/10.12714/egejfas.2017.34.3.08
dc.identifier.urihttps://hdl.handle.net/20.500.12428/20903
dc.identifier.volume34
dc.identifier.wosWOS:000418345300008
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherEge Univ, Fac Fisheries
dc.relation.ispartofSu Urunleri Dergisi
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectSardine
dc.subjectdeep-frying
dc.subjectcroquette
dc.subjectamino acid
dc.subjectfatty acid
dc.titleEffects of deep-frying to sardine croquettes' chemical composition
dc.typeArticle

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