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

Nilay Kızıloğlu; Pinar Oğuzhan Yıldız

doi:10.3153/AR24012

EN

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

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

Supporting Institution

Ataturk University "Research Projects Unit Scientific Research Project"

Project Number

FYL-2023-12526

Ethical Statement

Ethics committee approval is not required for this study.

References

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Details

Primary Language

English

Subjects

Basic Food Processes , Aquaculture and Fisheries (Other)

Journal Section

Research Article

Authors

Nilay Kızıloğlu
0009-0004-6497-280X
Türkiye

Pinar Oğuzhan Yıldız ^*
0000-0002-9892-7925
Türkiye

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 1970 Volume: 7 Number: 3

DOI

https://doi.org/10.3153/AR24012

IZ

https://izlik.org/JA69KF46TD

Cite

RIS / Bibtex

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

Öz

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

Abstract

Keywords

Supporting Institution

Project Number

Ethical Statement

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite