Research Article
BibTex RIS Cite

Investigate the quality parameters of fish crockets manufactured using different proportions of Jerusalem artichoke fibre

Year 2024, , 131 - 143, 03.07.2024

Nilay Kızıloğlu Pinar Oğuzhan Yıldız

https://doi.org/10.3153/AR24012

Abstract

This study determined the physico-chemical, microbiological and sensory properties of rainbow trout (Oncorhyncus mykiss) croquettes prepared with different proportions of Jerasalem artichoke fibre. For this purpose, three different concentrations of Jerusalem artichoke fibre (2%, 4% and 6%) were used, and a total of 4 groups of fish croquettes were prepared, including the control group without fibre. The prepared fish croquettes were packaged in styrofoam plates, covered with stretch film, and stored in the refrigerator (4 ±1°C) for 25 days. In terms of physicochemical properties between groups, water and fat contents were found to be significant (p<0.05), but protein, ash, carbohydrate and pH values were found to be insignificant (p>0.05). TVB-N and TBARS values were very significant (p<0.01). According to the microbiological analysis results, the bacterial counts of trout croquettes prepared with Jerusalem artichoke fibre were lower than the control group, and an increase was detected in all groups in parallel with storage. The most liked sensory group was the group B croquettes. In light of all these results, it was concluded that it is possible to use Jerusalem artichoke fibre in rainbow trout croquettes.

Keywords

Crocket Fibre Jerusalem artichoke Quality

Ethical Statement

Ethics committee approval is not required for this study.

Supporting Institution

Ataturk University "Research Projects Unit Scientific Research Project"

Project Number

FYL-2023-12526

References

  • Abdel-Wahab, M., El-Sohaimy, S.A., Ibrahim, H.A., El-Makarem, H.S.A. (2020). Evaluation the efficacy of clove, sage and kiwifruit peels extracts as natural preservatives for fish fingers. Annals of Agricultural Sciences, 65(1), 98-106. https://doi.org/10.1016/j.aoas.2020.06.002
  • Ajik-Cerbas, Q.H., Jumdain, R.T., Tahiluddin, A.B. (2022). Acceptability and shelf-life testing of newly formulated crab balls from blue swimming crab (Portunus pelagicus). Akademik Gıda, 20(3), 199-210. https://doi.org/10.24323/akademik-gida.1186575
  • AOAC: Association of Official Analytical Chemists (2001). AOAC Official Method 2001.11 Protein (Crude) in Animal Feed, Forage (Plant Tissue), Grain and Oilseeds Block Digestion Method Using Copper Catalyst and Steam Distillation into Boric Acid.
  • Alkuraieef, N.A., Alsuhaibani, A.M., Alshawi, A.H., Aljahani, A.H. (2020). Effect of frozen storage on nutritional, microbial and sensorial quality of fish balls and fish fingers produced from Indian mackerel. Current Research in Nutrition and Food Science, 8(3), 852-861. https://doi.org/10.12944/CRNFSJ.8.3.16
  • Altan, C.O. (2020). The effect of microbial transglutaminase (MTgase) enzyme and modified atmosphere packaging (MAP) on the quality of the rainbow trout (Oncorhynchus mykiss Walbaum, 1792) meatballs and investigation of industrial use possibilities. Sinop University Institute of Science, Doctoral Thesis, Sinop.
  • Altan, C.O., Kocatepe, D., İpar, M.S., Çorapcı, B., Köstekli, B., Turan, H. (2023). The Effect of microbial transglutaminase (MTGase) enzyme on physical, sensorial and nutritional properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) meatballs. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 40(1), 41-49. https://doi.org/10.55507/gopzfd.1219841
  • Anonymous (1992). Compendium of Methods for the Microbiological Examination Foods. In C. Vanderzant & Splittstoesser, D.F (Eds.). American Public Health Assocation, Washington D.C. USA.
  • Anonymous (2024). https://www.laboratuvar.com/en/kozmetik-testleri/mikrobiyolojik-analizler/ (date of access 05.01.2024).
  • Atlıhan, N. (2011). Yer elmasından izole edilen bir Clostridium türünün inülinazının bazı özellikleri. Yüksek Lisans Tezi, Ankara Üniversitesi, Ankara.
  • Balıkçı, E., Özogul, Y., Rathod, N.B., Özogul, F., Ibrahim, S.A. (2022). The Impact of thyme, rosemary, and basil extracts on the chemical, sensory and microbiological quality of mackerel balls stored at -18°C. Acta Aquatica Turcica, 18(2), 217-235. https://doi.org/10.22392/actaquatr.1015342
  • Baltacıoğlu, C. (2012). Production of chips and crisp from Jerusalem Artichoke. The Graduate School of Natural and Applied Scıences of Middle East Technical University. PhD Thesis, Ankara.
  • Baumgart, J. (1986). Lebensmittel tierischer Herkunft, Feinkosterzeugnisse, gefrorene, tiefgefrorene und getrocknete lebensmittel, Fertiggerichte, hitzekonservierte Lebensmittel, Speiseeis, Zucker, Kakao, Zuckerwaren, Rohmassen. Mikrobiologische Untersuchung von Lebensmitteln, Edt: Jürgen Baumgart, unter Mitarbeit von Jürgen Firnhaber, Gottfried Spicher, 207, Behr’s Verlag, Hamburg, 3-922528-91-0
  • Berik, N., Çankırıgil, C., Kahraman, D. (2011). Alabalık (Oncorhynchus mykiss) filetosundan kroket yapımı ve kalite niteliklerinin belirlenmesi. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17(5), 735-740. https://doi.org/10.9775/kvfd.2011.4313
  • Bilgin, Ş., Metin, S. (2022). The effect of some natural antioxidants on quality properties of pikeperch (Sander lucioperca) Meat Balls. Journal of Limnology and Freshwater Fisheries Research, 8(2), 140-149. https://doi.org/10.17216/limnofish.900731
  • Budaraga, I.K., Saibuma, V., Hermalena, L. (2021). Quality of red tuna (Yellowfin tuna) fishball, white oyster mushroom (Pleurotus ostreatus) on different types of packaging and storage time. In IOP Conference Series: Earth and Environmental Science (Vol. 715, No. 1, p. 012068). IOP Publishing. https://doi.org/10.1088/1755-1315/715/1/012068
  • Cadun, A., Çaklı, Ş., Kışla, D., Dinçer, T., Erdem, Ö.A. (2015). Effects of fibers on the quality of fish patties stored at (0-4°C). Journal of Food and Health Science, 1(4), 211-219. https://doi.org/10.3153/JFHS15020
  • Chen, F., Long, X., Yu, M., Liu, Z., Liu, L., Shao, H. (2013). Phenolics and antifungal activities analysis in industrial crop Jerusalem artichoke (Helianthus tuberosus L.) leaves. Industrial Crops and Products, 47, 339-345. https://doi.org/10.1016/j.indcrop.2013.03.027
  • Chen, F.J., Long, X.H., Liu, Z.P., Shao, H.B., Liu, L. (2014). Analysis of phenolic acids of Jerusalem artichoke (Helianthus tuberosus L.) responding to salt-stress by liquid chromatography/tandem mass spectrometry. The Scientific World Journal, 568043. https://doi.org/10.1155/2014/568043
  • Choi, Y.M., Jung, K.C., Jo, H.M., Nam, K.W., Choe, J.H., Rhee, M.S., Kim, B.C. (2014). Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Science, 96(1), 21-25. https://doi.org/10.1016/j.meatsci.2013.06.022
  • Çağlak, E., Karslı, B. (2023). Use of dill extracts as a natural preservative on shelf‐life extension of rainbow trout croquettes during refrigerator storage. Food Science & Nutrition, 11(11), 7330-7340. https://doi.org/10.1002/fsn3.3658
  • Çankırılıgil, E.C., Berik, N. (2017a). Effects of deep-frying to sardine croquettes’ chemical composition. Su Ürünleri Dergisi, 34(3), 293-302. https://doi.org/10.12714/egejfas.2017.34.3.08
  • Çankırılıgil, E.C., Berik, N. (2017b). Gökkuşağı alabalığı (Oncorhynchus mykiss) kroketlerinin soğuk muhafazada (+4ºC) raf ömrünün belirlenmesi. Turkish Journal of Aquatic Sciences, 32(1), 35-49. https://doi.org/10.18864/TJAS201704
  • Çankırıgil, E.C., Berik, N. (2018). Sensorial evaluation of fish croquettes produced from different seafood. Aquatic Sciences and Engineering, 33(3), 96-101. https://doi.org/10.26650/ASE201818
  • Çetin Babaoğlu H., Tontul, S. A., Akın, N. (2021). The effect of Jerusalem artichoke powder incorparation on sourdough fermentation. Gıda, 46(2), 367-375. https://doi.org/10.15237/gida.GD20135
  • Çorapcı, B., Altan, C.O., Kőstekli, B., Kocatepe, D., Turan, H. (2023). Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality. Journal of the Hellenic Veterinary Medical Society, 74(4), 6425-6438. https://doi.org/10.12681/jhvms.30845
  • Dal Bosco, A., Mourvaki, E., Mugnai, C., Ruggeri, S., Castellini, C. (2010). Nutritional evaluation of fillets, pulp and croquettes of wild caught Lake Trasimeno goldfish (Carassius auratus L.). Italian Journal of Food Science, 2, 192-199.
  • Duman, M. (2022). Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour. Food Science and Technology Campinas, v42, e27920. https://doi.org/10.1590/fst.27920
  • Emir Çoban, Ö. (2020). Production of fresh fish sausages containing natural preservatives (Laurus nobilis L.) it's nutritional composition and oxidative stability. Progress in Nutrition, 22(2), 501-506. https://doi.org/10.23751/pn.v22i2.8912
  • Emir Çoban, Ö. (2021). Aloe vera tozu içeren balık burgerlerin tüketici tarafından kabul edilebilirliği ve besin kompozisyonu. Ecological Life Sciences, 16(4), 157-162. https://doi.org/10.12739/NWSA.2021.16.4.5A0159
  • Febriani, Y., Swastawati, F., Fahmi, A.S. (2023). Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage. In IOP Conference Series: Earth and Environmental Science, 1224, 1, 012033. IOP Publishing. https://doi.org/10.1088/1755-1315/1224/1/012033
  • Fernandez-Lopez J., Manuel Viuda-Martos M., Perez-Alvarez J.A., (2021). Quinoa and chia products as ingredients for healthier processed meat products: Technological strategies for their application and effects on the final product. Current Opinion in Food Science, 40, 26-32. https://doi.org/10.1016/j.cofs.2020.05.004
  • Folch, J., Lees, M., Stanley, G.H.S. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226, 497-509. https://doi.org/10.1016/S0021-9258(18)64849-5
  • Fuchs, R.H.B., Ribeiro, R.P., Matsushita, M., Tanamati, A. A.C., Bona, E., de Souza, A.H.P. (2013). Enhancement of the nutritional status of Nile tilapia (Oreochromis niloticus) croquettes by adding flaxseed flour. LWT-Food Science and Technology, 54(2), 440-446. https://doi.org/10.1016/j.lwt.2013.07.004
  • Ghanbari, M., Jami, M., Domig, K.J., Kneifel, W. (2013). Seafood biopreservation by lactic acid bacteria–a review. LWT-Food Science and Technology, 54(2), 315-324. https://doi.org/10.1016/j.lwt.2013.05.039
  • Gonal, H., Buchari, D., Sumarto, S. (2023). The effect of the addition of broccoli (Brassica Olaracea L. var Italic) on the quality of fish carp (Laptobarbus Hoevenii) Meatballs. Doctoral dissertation, Riau University.
  • Gokalp, H.Y., Kaya, M., Zorba, O., Tulek, Y. (2001). Et ve ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Yayını 268 p.
  • Güngör, F. (2011). Karabalık kroketinin soğuk muhafazasi süresince kalite değişiminin incelenmesi. Yüksek Lisans Tezi, Mustafa Kemal Üniversitesi, Hatay.
  • Halkman, A.K. (2005). Merck Gıda Mikrobiyolojisi Uygulamaları. Başak Matbaacılık Ltd. Şti., Ankara. ISBN: 9750037308.
  • Harmankaya, M., Juhaimi, F.A., Özcan, M.M. (2012). Mineral contents of Jerusalem artichoke (Helianthus tuberosus L.) growing wild in Turkey. Analytical Letters, 45(15), 2269-2275. https://doi.org/10.1080/00032719.2012.686131
  • ICMSF (1986). International commission on microbiological specifications for foods. Microorganism in food 2nd edition. Toronto: University of Toronto Press 278 p.
  • İnanlı, A.G., Amin, B.L.M. (2022). Determination of shelf life during cold storage of fish fingers coated addition of goji berry. Marine Science and Technology Bulletin, 11(4), 443-453. https://doi.org/10.33714/masteb.1175251
  • İzci, L., Ümüt, F. (2023). Meat Yield of Bogue (Boops boops) and some quality properties of fish ball. Acta Aquatica Turcica, 19(4), 323-330. https://doi.org/10.22392/actaquatr.1244620
  • Jayasinghe, C.V.L., Silva, S.S.G. and Jayasinghe, J.M.J.K. (2013). Quality Improvement of Tilapia Fish Nuggets by Addition of Legume Flour as Extenders. Journal of Food and Agriculture, 6(1-2), 32-44. https://doi.org/10.4038/jfa.v6i1-2.5186
  • Karslı, B., Çağlak, E. (2021). Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758). International Journal of Agriculture Environment and Food Sciences, 5(1), 42-50. https://doi.org/10.31015/jaefs.2021.1.6
  • Kerimoğlu, B.Ö., Serdaroğlu, M. (2020). A Study on the use of pumpkin powder instead of wheat flour in chicken nugget formulations. Türk Tarım ve Doğa Bilimleri Dergisi, 7(3), 555-565. https://doi.org/10.30910/turkjans.642638
  • Keskin, Ş., Kaplan-Evlice, A. (2015). Use of Quinoa in bakery products. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 24(2), 150-156. https://doi.org/10.21566/tbmaed.50292
  • Kılıç, B., Richards, M.P. (2003). Lipid oxidation in poultry döner kebab pro-oxidative and anti-oxidative factors. Journal of Food Science, 68(2), 686-689. https://doi.org/10.1111/j.1365-2621.2003.tb05732.x
  • Kılınççeker, O., Karahan A.M. (2019). Kinoa (Chenopodium quinoa Wild.)’nın bazı özellikleri ve et ürünlerinde kullanımı. Türkiye Tarımsal Araştırmalar Dergisi, 6(2), 237-241. https://doi.org/10.19159/tutad.460892
  • Lemon, D.W. (1975). An improved TBA test for rancidity, new series circular, May 8, No: 51. Halifax, Canada: Fisheries and Marine Service
  • Li, W., Bai, X., Xia, X., Chen, H. (2024). Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls. International Journal of Biological Macromolecules, 254, 128097. https://doi.org/10.1016/j.ijbiomac.2023.128097
  • Malle, P., Poumeyrol, M. (1989). A new chemical criterion for the quality control of fish: trimethylamine/total volatile basic nitrogen. Journal of Food Protection, 52, 419-423. https://doi.org/10.4315/0362-028X-52.6.419
  • Nath, S., Chowdhury, S., Sarkar, S., Dora, K.C. (2013). Lactic acid bacteria–a potential biopreservative in sea food industry. International Journal of Advanced Research, 1(6), 471-475.
  • Nquyen, L.A.D., Huynh, T.K.D., Nquyen, T.N.H., Nquyen, Q.T., Tran, M.P. (2023). Effect of rosemary (Rosmarinus officinalis) extract on the protection of the fishballs from knife fish (Chitala chitala) and striped catfish by-product (Pangasianodon hypophthalmus) against spoilage during frozen storage. Food Research, 7(2), 85- 95. https://doi.org/10.26656/fr.2017.7(2).670
  • Özpolat, E. (2022). The effect of vacuum packaging on fish balls prepared from Capoeta trutta with different concentrations of liquid smoke. Food Science and Technology, 42, e28722. https://doi.org/10.1590/fst.28722
  • Özturan, S. (2022). Pişir-soğut (cook-chill) yöntemiyle hazirlanan kerevitlerin (Astacus leptodactylus) besin değeri ve raf ömrünün belirlenmesi. Doktora Tezi, İstanbul Üniversitesi, İstanbul.
  • Patır, B., Öksüztepe, G., Çoban, Ö.E., Dikici, A. (2009). Shelf Life of Krokets Made from Frozen Shrimp Meat. Fırat Üniversitesi Sağlık Bilimleri Veterinerlik Dergisi, 23(1), 29-37.
  • Sánchez Alonso, I., Jiménez Escrig, A., Saura Calixto, F.D., Borderías, A.J. (2007). Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies. Food Chemistry, 101, 372-378. https://doi.org/10.1016/j.foodchem.2005.12.058
  • Takeuchi, J., Nagashima, T. (2011). Preparation of dried chips from Jerusalem artichoke (Helianthus tuberosus) tubers and analysis of their functional properties. Food Chemistry, 126(3), 922-926. https://doi.org/10.1016/j.foodchem.2010.11.080
  • Tian, B., Liu, T. (2019). Comprehensive utilization research status of Jerusalem artichoke. In AIP Conference Proceedings, 2110, 1, 020019. AIP Publishing LLC. https://doi.org/10.1063/1.5110813
  • Varlık, C., Uğur, M., Gökoğlu, N., Gün, H. (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Ankara. ISBN: 975-98578-2-0
  • Uçak, İ., Afreen, M. (2022). Effect of chitosan coating enriched with peppermint essential oil emulsion on the microbiological quality of fish meatballs. Eurasian Journal of Food Science and Technology, 6(1), 60-68.
  • Ünver Alçay, A. (2020). Yerelması (Helianthus tuberosuis) ilavesi ile glütensiz ekmek üretimi. Yüksek Lisans Tezi, Istanbul Aydın Üniversitesi, İstanbul.
  • Yılmaz Acar, M. (2021). Hindiba bitki kökü ve yer elmasından ultrasound yüksek frekans yönteminin uygulanması ile inulin lif üretimi. Yüksek Lisans Tezi, Erciyes Üniversitesi, Kayseri.
  • Yi, S., Li, J., Zhu, J., Lin, Y., Fu, L., Chen, W., Li, X. (2011). Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball. Journal of the Science of Food and Agriculture, 91(9), 1591-1597. https://doi.org/10.1002/jsfa.4352

Year 2024, , 131 - 143, 03.07.2024

Nilay Kızıloğlu Pinar Oğuzhan Yıldız

https://doi.org/10.3153/AR24012

Abstract

Project Number

FYL-2023-12526

References

  • Abdel-Wahab, M., El-Sohaimy, S.A., Ibrahim, H.A., El-Makarem, H.S.A. (2020). Evaluation the efficacy of clove, sage and kiwifruit peels extracts as natural preservatives for fish fingers. Annals of Agricultural Sciences, 65(1), 98-106. https://doi.org/10.1016/j.aoas.2020.06.002
  • Ajik-Cerbas, Q.H., Jumdain, R.T., Tahiluddin, A.B. (2022). Acceptability and shelf-life testing of newly formulated crab balls from blue swimming crab (Portunus pelagicus). Akademik Gıda, 20(3), 199-210. https://doi.org/10.24323/akademik-gida.1186575
  • AOAC: Association of Official Analytical Chemists (2001). AOAC Official Method 2001.11 Protein (Crude) in Animal Feed, Forage (Plant Tissue), Grain and Oilseeds Block Digestion Method Using Copper Catalyst and Steam Distillation into Boric Acid.
  • Alkuraieef, N.A., Alsuhaibani, A.M., Alshawi, A.H., Aljahani, A.H. (2020). Effect of frozen storage on nutritional, microbial and sensorial quality of fish balls and fish fingers produced from Indian mackerel. Current Research in Nutrition and Food Science, 8(3), 852-861. https://doi.org/10.12944/CRNFSJ.8.3.16
  • Altan, C.O. (2020). The effect of microbial transglutaminase (MTgase) enzyme and modified atmosphere packaging (MAP) on the quality of the rainbow trout (Oncorhynchus mykiss Walbaum, 1792) meatballs and investigation of industrial use possibilities. Sinop University Institute of Science, Doctoral Thesis, Sinop.
  • Altan, C.O., Kocatepe, D., İpar, M.S., Çorapcı, B., Köstekli, B., Turan, H. (2023). The Effect of microbial transglutaminase (MTGase) enzyme on physical, sensorial and nutritional properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) meatballs. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 40(1), 41-49. https://doi.org/10.55507/gopzfd.1219841
  • Anonymous (1992). Compendium of Methods for the Microbiological Examination Foods. In C. Vanderzant & Splittstoesser, D.F (Eds.). American Public Health Assocation, Washington D.C. USA.
  • Anonymous (2024). https://www.laboratuvar.com/en/kozmetik-testleri/mikrobiyolojik-analizler/ (date of access 05.01.2024).
  • Atlıhan, N. (2011). Yer elmasından izole edilen bir Clostridium türünün inülinazının bazı özellikleri. Yüksek Lisans Tezi, Ankara Üniversitesi, Ankara.
  • Balıkçı, E., Özogul, Y., Rathod, N.B., Özogul, F., Ibrahim, S.A. (2022). The Impact of thyme, rosemary, and basil extracts on the chemical, sensory and microbiological quality of mackerel balls stored at -18°C. Acta Aquatica Turcica, 18(2), 217-235. https://doi.org/10.22392/actaquatr.1015342
  • Baltacıoğlu, C. (2012). Production of chips and crisp from Jerusalem Artichoke. The Graduate School of Natural and Applied Scıences of Middle East Technical University. PhD Thesis, Ankara.
  • Baumgart, J. (1986). Lebensmittel tierischer Herkunft, Feinkosterzeugnisse, gefrorene, tiefgefrorene und getrocknete lebensmittel, Fertiggerichte, hitzekonservierte Lebensmittel, Speiseeis, Zucker, Kakao, Zuckerwaren, Rohmassen. Mikrobiologische Untersuchung von Lebensmitteln, Edt: Jürgen Baumgart, unter Mitarbeit von Jürgen Firnhaber, Gottfried Spicher, 207, Behr’s Verlag, Hamburg, 3-922528-91-0
  • Berik, N., Çankırıgil, C., Kahraman, D. (2011). Alabalık (Oncorhynchus mykiss) filetosundan kroket yapımı ve kalite niteliklerinin belirlenmesi. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17(5), 735-740. https://doi.org/10.9775/kvfd.2011.4313
  • Bilgin, Ş., Metin, S. (2022). The effect of some natural antioxidants on quality properties of pikeperch (Sander lucioperca) Meat Balls. Journal of Limnology and Freshwater Fisheries Research, 8(2), 140-149. https://doi.org/10.17216/limnofish.900731
  • Budaraga, I.K., Saibuma, V., Hermalena, L. (2021). Quality of red tuna (Yellowfin tuna) fishball, white oyster mushroom (Pleurotus ostreatus) on different types of packaging and storage time. In IOP Conference Series: Earth and Environmental Science (Vol. 715, No. 1, p. 012068). IOP Publishing. https://doi.org/10.1088/1755-1315/715/1/012068
  • Cadun, A., Çaklı, Ş., Kışla, D., Dinçer, T., Erdem, Ö.A. (2015). Effects of fibers on the quality of fish patties stored at (0-4°C). Journal of Food and Health Science, 1(4), 211-219. https://doi.org/10.3153/JFHS15020
  • Chen, F., Long, X., Yu, M., Liu, Z., Liu, L., Shao, H. (2013). Phenolics and antifungal activities analysis in industrial crop Jerusalem artichoke (Helianthus tuberosus L.) leaves. Industrial Crops and Products, 47, 339-345. https://doi.org/10.1016/j.indcrop.2013.03.027
  • Chen, F.J., Long, X.H., Liu, Z.P., Shao, H.B., Liu, L. (2014). Analysis of phenolic acids of Jerusalem artichoke (Helianthus tuberosus L.) responding to salt-stress by liquid chromatography/tandem mass spectrometry. The Scientific World Journal, 568043. https://doi.org/10.1155/2014/568043
  • Choi, Y.M., Jung, K.C., Jo, H.M., Nam, K.W., Choe, J.H., Rhee, M.S., Kim, B.C. (2014). Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Science, 96(1), 21-25. https://doi.org/10.1016/j.meatsci.2013.06.022
  • Çağlak, E., Karslı, B. (2023). Use of dill extracts as a natural preservative on shelf‐life extension of rainbow trout croquettes during refrigerator storage. Food Science & Nutrition, 11(11), 7330-7340. https://doi.org/10.1002/fsn3.3658
  • Çankırılıgil, E.C., Berik, N. (2017a). Effects of deep-frying to sardine croquettes’ chemical composition. Su Ürünleri Dergisi, 34(3), 293-302. https://doi.org/10.12714/egejfas.2017.34.3.08
  • Çankırılıgil, E.C., Berik, N. (2017b). Gökkuşağı alabalığı (Oncorhynchus mykiss) kroketlerinin soğuk muhafazada (+4ºC) raf ömrünün belirlenmesi. Turkish Journal of Aquatic Sciences, 32(1), 35-49. https://doi.org/10.18864/TJAS201704
  • Çankırıgil, E.C., Berik, N. (2018). Sensorial evaluation of fish croquettes produced from different seafood. Aquatic Sciences and Engineering, 33(3), 96-101. https://doi.org/10.26650/ASE201818
  • Çetin Babaoğlu H., Tontul, S. A., Akın, N. (2021). The effect of Jerusalem artichoke powder incorparation on sourdough fermentation. Gıda, 46(2), 367-375. https://doi.org/10.15237/gida.GD20135
  • Çorapcı, B., Altan, C.O., Kőstekli, B., Kocatepe, D., Turan, H. (2023). Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality. Journal of the Hellenic Veterinary Medical Society, 74(4), 6425-6438. https://doi.org/10.12681/jhvms.30845
  • Dal Bosco, A., Mourvaki, E., Mugnai, C., Ruggeri, S., Castellini, C. (2010). Nutritional evaluation of fillets, pulp and croquettes of wild caught Lake Trasimeno goldfish (Carassius auratus L.). Italian Journal of Food Science, 2, 192-199.
  • Duman, M. (2022). Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour. Food Science and Technology Campinas, v42, e27920. https://doi.org/10.1590/fst.27920
  • Emir Çoban, Ö. (2020). Production of fresh fish sausages containing natural preservatives (Laurus nobilis L.) it's nutritional composition and oxidative stability. Progress in Nutrition, 22(2), 501-506. https://doi.org/10.23751/pn.v22i2.8912
  • Emir Çoban, Ö. (2021). Aloe vera tozu içeren balık burgerlerin tüketici tarafından kabul edilebilirliği ve besin kompozisyonu. Ecological Life Sciences, 16(4), 157-162. https://doi.org/10.12739/NWSA.2021.16.4.5A0159
  • Febriani, Y., Swastawati, F., Fahmi, A.S. (2023). Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage. In IOP Conference Series: Earth and Environmental Science, 1224, 1, 012033. IOP Publishing. https://doi.org/10.1088/1755-1315/1224/1/012033
  • Fernandez-Lopez J., Manuel Viuda-Martos M., Perez-Alvarez J.A., (2021). Quinoa and chia products as ingredients for healthier processed meat products: Technological strategies for their application and effects on the final product. Current Opinion in Food Science, 40, 26-32. https://doi.org/10.1016/j.cofs.2020.05.004
  • Folch, J., Lees, M., Stanley, G.H.S. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226, 497-509. https://doi.org/10.1016/S0021-9258(18)64849-5
  • Fuchs, R.H.B., Ribeiro, R.P., Matsushita, M., Tanamati, A. A.C., Bona, E., de Souza, A.H.P. (2013). Enhancement of the nutritional status of Nile tilapia (Oreochromis niloticus) croquettes by adding flaxseed flour. LWT-Food Science and Technology, 54(2), 440-446. https://doi.org/10.1016/j.lwt.2013.07.004
  • Ghanbari, M., Jami, M., Domig, K.J., Kneifel, W. (2013). Seafood biopreservation by lactic acid bacteria–a review. LWT-Food Science and Technology, 54(2), 315-324. https://doi.org/10.1016/j.lwt.2013.05.039
  • Gonal, H., Buchari, D., Sumarto, S. (2023). The effect of the addition of broccoli (Brassica Olaracea L. var Italic) on the quality of fish carp (Laptobarbus Hoevenii) Meatballs. Doctoral dissertation, Riau University.
  • Gokalp, H.Y., Kaya, M., Zorba, O., Tulek, Y. (2001). Et ve ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Yayını 268 p.
  • Güngör, F. (2011). Karabalık kroketinin soğuk muhafazasi süresince kalite değişiminin incelenmesi. Yüksek Lisans Tezi, Mustafa Kemal Üniversitesi, Hatay.
  • Halkman, A.K. (2005). Merck Gıda Mikrobiyolojisi Uygulamaları. Başak Matbaacılık Ltd. Şti., Ankara. ISBN: 9750037308.
  • Harmankaya, M., Juhaimi, F.A., Özcan, M.M. (2012). Mineral contents of Jerusalem artichoke (Helianthus tuberosus L.) growing wild in Turkey. Analytical Letters, 45(15), 2269-2275. https://doi.org/10.1080/00032719.2012.686131
  • ICMSF (1986). International commission on microbiological specifications for foods. Microorganism in food 2nd edition. Toronto: University of Toronto Press 278 p.
  • İnanlı, A.G., Amin, B.L.M. (2022). Determination of shelf life during cold storage of fish fingers coated addition of goji berry. Marine Science and Technology Bulletin, 11(4), 443-453. https://doi.org/10.33714/masteb.1175251
  • İzci, L., Ümüt, F. (2023). Meat Yield of Bogue (Boops boops) and some quality properties of fish ball. Acta Aquatica Turcica, 19(4), 323-330. https://doi.org/10.22392/actaquatr.1244620
  • Jayasinghe, C.V.L., Silva, S.S.G. and Jayasinghe, J.M.J.K. (2013). Quality Improvement of Tilapia Fish Nuggets by Addition of Legume Flour as Extenders. Journal of Food and Agriculture, 6(1-2), 32-44. https://doi.org/10.4038/jfa.v6i1-2.5186
  • Karslı, B., Çağlak, E. (2021). Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758). International Journal of Agriculture Environment and Food Sciences, 5(1), 42-50. https://doi.org/10.31015/jaefs.2021.1.6
  • Kerimoğlu, B.Ö., Serdaroğlu, M. (2020). A Study on the use of pumpkin powder instead of wheat flour in chicken nugget formulations. Türk Tarım ve Doğa Bilimleri Dergisi, 7(3), 555-565. https://doi.org/10.30910/turkjans.642638
  • Keskin, Ş., Kaplan-Evlice, A. (2015). Use of Quinoa in bakery products. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 24(2), 150-156. https://doi.org/10.21566/tbmaed.50292
  • Kılıç, B., Richards, M.P. (2003). Lipid oxidation in poultry döner kebab pro-oxidative and anti-oxidative factors. Journal of Food Science, 68(2), 686-689. https://doi.org/10.1111/j.1365-2621.2003.tb05732.x
  • Kılınççeker, O., Karahan A.M. (2019). Kinoa (Chenopodium quinoa Wild.)’nın bazı özellikleri ve et ürünlerinde kullanımı. Türkiye Tarımsal Araştırmalar Dergisi, 6(2), 237-241. https://doi.org/10.19159/tutad.460892
  • Lemon, D.W. (1975). An improved TBA test for rancidity, new series circular, May 8, No: 51. Halifax, Canada: Fisheries and Marine Service
  • Li, W., Bai, X., Xia, X., Chen, H. (2024). Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls. International Journal of Biological Macromolecules, 254, 128097. https://doi.org/10.1016/j.ijbiomac.2023.128097
  • Malle, P., Poumeyrol, M. (1989). A new chemical criterion for the quality control of fish: trimethylamine/total volatile basic nitrogen. Journal of Food Protection, 52, 419-423. https://doi.org/10.4315/0362-028X-52.6.419
  • Nath, S., Chowdhury, S., Sarkar, S., Dora, K.C. (2013). Lactic acid bacteria–a potential biopreservative in sea food industry. International Journal of Advanced Research, 1(6), 471-475.
  • Nquyen, L.A.D., Huynh, T.K.D., Nquyen, T.N.H., Nquyen, Q.T., Tran, M.P. (2023). Effect of rosemary (Rosmarinus officinalis) extract on the protection of the fishballs from knife fish (Chitala chitala) and striped catfish by-product (Pangasianodon hypophthalmus) against spoilage during frozen storage. Food Research, 7(2), 85- 95. https://doi.org/10.26656/fr.2017.7(2).670
  • Özpolat, E. (2022). The effect of vacuum packaging on fish balls prepared from Capoeta trutta with different concentrations of liquid smoke. Food Science and Technology, 42, e28722. https://doi.org/10.1590/fst.28722
  • Özturan, S. (2022). Pişir-soğut (cook-chill) yöntemiyle hazirlanan kerevitlerin (Astacus leptodactylus) besin değeri ve raf ömrünün belirlenmesi. Doktora Tezi, İstanbul Üniversitesi, İstanbul.
  • Patır, B., Öksüztepe, G., Çoban, Ö.E., Dikici, A. (2009). Shelf Life of Krokets Made from Frozen Shrimp Meat. Fırat Üniversitesi Sağlık Bilimleri Veterinerlik Dergisi, 23(1), 29-37.
  • Sánchez Alonso, I., Jiménez Escrig, A., Saura Calixto, F.D., Borderías, A.J. (2007). Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies. Food Chemistry, 101, 372-378. https://doi.org/10.1016/j.foodchem.2005.12.058
  • Takeuchi, J., Nagashima, T. (2011). Preparation of dried chips from Jerusalem artichoke (Helianthus tuberosus) tubers and analysis of their functional properties. Food Chemistry, 126(3), 922-926. https://doi.org/10.1016/j.foodchem.2010.11.080
  • Tian, B., Liu, T. (2019). Comprehensive utilization research status of Jerusalem artichoke. In AIP Conference Proceedings, 2110, 1, 020019. AIP Publishing LLC. https://doi.org/10.1063/1.5110813
  • Varlık, C., Uğur, M., Gökoğlu, N., Gün, H. (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Ankara. ISBN: 975-98578-2-0
  • Uçak, İ., Afreen, M. (2022). Effect of chitosan coating enriched with peppermint essential oil emulsion on the microbiological quality of fish meatballs. Eurasian Journal of Food Science and Technology, 6(1), 60-68.
  • Ünver Alçay, A. (2020). Yerelması (Helianthus tuberosuis) ilavesi ile glütensiz ekmek üretimi. Yüksek Lisans Tezi, Istanbul Aydın Üniversitesi, İstanbul.
  • Yılmaz Acar, M. (2021). Hindiba bitki kökü ve yer elmasından ultrasound yüksek frekans yönteminin uygulanması ile inulin lif üretimi. Yüksek Lisans Tezi, Erciyes Üniversitesi, Kayseri.
  • Yi, S., Li, J., Zhu, J., Lin, Y., Fu, L., Chen, W., Li, X. (2011). Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball. Journal of the Science of Food and Agriculture, 91(9), 1591-1597. https://doi.org/10.1002/jsfa.4352
There are 64 citations in total.

Details

Primary Language English
Subjects Basic Food Processes, Aquaculture and Fisheries (Other)
Journal Section Research Articles
Authors

Nilay Kızıloğlu 0009-0004-6497-280X

Pinar Oğuzhan Yıldız 0000-0002-9892-7925

Project Number FYL-2023-12526
Early Pub Date June 14, 2024
Publication Date July 3, 2024
Submission Date February 9, 2024
Acceptance Date March 3, 2024
Published in Issue Year 2024

Cite

APA Kızıloğlu, N., & Oğuzhan Yıldız, P. (2024). Investigate the quality parameters of fish crockets manufactured using different proportions of Jerusalem artichoke fibre. Aquatic Research, 7(3), 131-143. https://doi.org/10.3153/AR24012

16291

is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14628   1325927040

Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:

Archiving is done according to TÜBİTAK ULAKBİM "DergiPark" publication policy (LOCKSS).