Changes in meat yield and food component of smoked tench (Tinca tinca L., 1758) Dumanlama i̇şlemi uygulanmiş kadife baliǧi (Tinca tinca L., 1758)'nin et verimi ve besin bileşimindeki deǧiş imler

İZCİ L., ERTAN Ö. O.

Turkish Journal of Veterinary and Animal Sciences, vol.28, no.6, pp.1037-1041, 2004 (SCI-Expanded, Scopus, TRDizin) identifier

  • Publication Type: Article / Article
  • Volume: 28 Issue: 6
  • Publication Date: 2004
  • Journal Name: Turkish Journal of Veterinary and Animal Sciences
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.1037-1041
  • Keywords: Chemical composition, Meat yield, Smoked, Tench
  • Isparta University of Applied Sciences Affiliated: Yes

Abstract

In this study, changes in the food component and meat yield in hot smoked tench (Tinca tinca L., 1758) were investigated. The meat yield of tench was calculated as 49.27 ± 0.76%. Before hot smoking the water content, and crude fat, crude protein, crude ash and carbohydrate levels were determined as 83.19 ± 0.56%, 1.11 ± 0.05%, 12.68 ± 0.57%, 1.13 ± 0.10% and 1.89 ± 0.14%, respectively. After hot smoking the water content and crude fat, crude protein, cude ash and carbohydrate levels were determined as 73.59 ± 0.35%, 1.56 ± 0.13%, 18.38 ± 0.64%, 4.29 ± 0.26% and 2.18 ± 0.15% , respectively. © TÜBİTAK.