Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

İzci, Levent; Bilgin, Şengül

doi:10.1590/1678-457x.6723

Cited by 6 publications

(1 citation statement)

References 16 publications

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“…According to Howard et al, (2009), the cracker is the preferred snack that is popular among the people because it tastes interesting, delicious, and crispy. Izci and Bilgin (2015) stated that cracker in Turkey is one type of food consumed by every age group ranging from 7-70 years, most widely spread on the market and consumed ready to eat.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

Devi

Sumarto

Sidauruk

et al. 2019

AJDFR

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Amplang is typical food most known to the public in Indonesia and is a snack with low protein and high fat content. The research was aimed to determine the effect of fortified rebon shrimp Mysis relicta protein concentrate on amplang processing. The parameters included organoleptic test, proximate analysis (moisture, protein, fat, ash contents) and amino acid profile of the best treatment. From the results, the organoleptic acceptability of amplang processing revealed that 10% fortification of M. relicta protein concentrate (K2 sample) in amplang processing was strongly like. The characteristics of the preferred amplang were brownish appearance: brownish (3.59), typical marine product odor (3.45), delicious flavor (3.43), and crunchy texture (2.96). Furthermore, proximate values were moisture (3.60%), protein (11.12%), fat (3.85%), ash (2.00%), and it had 9 essential amino acids and 8 non-essential amino acid dominated by glutamate acid (4.09%).

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Section: Introductionmentioning

confidence: 99%

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

Devi

Sumarto

Sidauruk

et al. 2019

AJDFR

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Effect of different ratios of tapioca starch to shiitake mushroom stipe powder on the physicochemical properties and sensory acceptability of fried crackers

Yahya,

Zhe,

Ahmad

2023

The 15th Universiti Malaysia Terengganu Annual Symposium 2021 (Umtas 2021)

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Gökkuşağı Alabalığı (Oncorhynchus mykiss)’ndan Elde Edilen Balık Köftelerinde Biberiye ve Defne Uçucu Yağlarının Mikrobiyolojik ve Duyusal Kaliteye Etkisi

Keser¹,

İzci

2020

Acta Aquatica Turcica

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Alıntılama: Keser, E., & İzci, L. (2020). Gökkuşağı Alabalığı (Oncorhynchus mykiss)'ndan elde edilen balık köftelerinde biberiye ve defne uçucu yağlarının mikrobiyolojik ve duyusal kaliteye etkisi. Acta Aquatica Turcica, 16(1), 13-21. https://doi.org/10.22392/actaquatr.562381 ÖzetBu çalışmada, gökkuşağı alabalığı (Oncorhynchus mykiss)'ndan elde edilen balık köftelerinin mikrobiyolojik ve duyusal özellikleri üzerine biberiye ve defne uçucu yağlarının etkileri araştırılmıştır. Gökkuşağı alabalığı filetoları kıyma haline getirilmiş ve farklı katkı maddeleri ilave edilerek kontrol grubu (Kk), biberiye uçucu yağı ilave edilmiş grup (Bk) ve defne uçucu yağı ilave edilmiş grup (Dk) olmak üzere üç balık köftesi grubu oluşturulmuştur.Tüm köfte örnekleri 4±1 o C'de muhafaza altına alınarak periyodik olarak mikrobiyolojik ve duyusal olarak değerlendirilmiştir. Araştırma sonuçlarına göre, çiğ balık etinde toplam mezofilik aerobik bakteri (TMAB) sayısı 5,24±0,04 log kob/g, toplam psikrofilik aerobik bakteri (TPAB) sayısı 4,22±0,02 log kob/g olarak belirlenmiştir. Çiğ balık etindeki TMAB ve TPAB sayısı köfte yapımıyla birlikte tüm köfte örneklerinde (Kk, Bk ve Dk) azalmış, Dk grubu köfte örneklerinde TPAB için, Bk grubu köfte örneklerinde TMAB ve TPAB için bu azalma örneklerde istatistiksel olarak önemli bulunmuştur (P<0,05).Panelistlerin 1. gün değerlendirmesi sonucunda Bk ve Dk köfte örneklerinin genel beğenisinin Kk köfte örneklerine göre daha iyi olduğu belirlenmiştir. Tüm köfte grupları içerisinde Dk köfte örneklerinin genel olarak panelistlerce daha fazla beğenildiği saptanmıştır.Anahtar Kelimeler: Oncorhynchus mykiss, balık köftesi, uçucu yağ, mikrobiyolojik kalite, duyusal kalite. AbstractIn this study, the effects of rosemary and laurel essential oils on microbiological and sensory properties of fish balls obtained from rainbow trout (Oncorhynchus mykiss) were investigated. The rainbow trout fillets were minced and three fish ball groups were formed with different additives as control group (Kk), rosemary essential oil added group (Bk) and laurel essential oil added group (Dk).All fish ball samples were kept at 4±1 o C and periodically evaluated as microbiological and sensory. According to the results of the study, the total number of mesophilic aerobic bacteria (TMAB) in the raw fish meat was 5.24±0.04 log cfu/g, and the total number of psychrophilic aerobic bacteria (TPAB) was 4.22±0.02 log cfu/g. The number of TMAB and TPAB in raw fish meat decreased with fish balls in all fish ball samples (Kk, Bk and Dk), this decrease was found to be statistically significant for TPAB in Dk group fish ball samples, TMAB and TPAB in Bk group fish ball samples (P<0.05).According to the 1st day evaluation of the panelists, it was determined that the overall acceptability of Bk and Dk fish ball samples were better than Kk fish ball samples. It was found that the panelists generally more liked the Dk fish ball samples than others in all the fish ball groups.

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Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

Cited by 6 publications

References 16 publications

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

Effect of different ratios of tapioca starch to shiitake mushroom stipe powder on the physicochemical properties and sensory acceptability of fried crackers

Gökkuşağı Alabalığı (Oncorhynchus mykiss)’ndan Elde Edilen Balık Köftelerinde Biberiye ve Defne Uçucu Yağlarının Mikrobiyolojik ve Duyusal Kaliteye Etkisi

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