Kadife Balığı (Tinca Tinca L., 1758) Etinin Balık Köftesi Olarak Değerlendirilmesi ve Raf Ömrünün Belirlenmesi

Kadir ÇAPKIN,Azize ATİK,Ramazan ŞEVİK,İlker ATİK

doi:10.17216/limnofish.746026

Abstract

In this research, the suitability of tench (Tinca tinca L., 1758) for the production of fish cake and changes in nutrient components were determined. The supplied fish materials were minced followed by forming into fish cakes with the addition of various additives. Chemical and organoleptic analyzes of the minced fish and fish cakes were made. Also, thiobarbutyric acid (TBA), total volatile basic nitrogen (TVB-N), pH parameters were determined and total mesophilic aerobic bacteria (TMA), total psychophilic bacteria (TPA), coliform group bacteria, and yeast-mold counts were performed in fish cakes on the 1., 4., 7. and 10. days of the storage at 4 ± 1 °C. According to the organoleptic analysis findings, the fish cakes obtained from tench were considered suitable for consumption. TBA, TVB-N, pH values, and microbiological analysis results of storage have shown that deterioration occurs as storage time increases. Especially the changes after the 7th day of storage are statistically significant (p&lt;0.05). As a result of the research, it is concluded that fish cakes made using tench can contribute to the economy. It was determined that the obtained fish cakes which were stored at 4±1° C maintained the good quality parameters until the 7th day while they deteriorated after the 10th day of the storage.

Highlights

IntroductionThe orientation towards the food rich in protein and unsaturated fatty acids, digestible has increased
Nowadays, advances in technology have enabled the awareness of the consumer and have brought the brainpower to the fore in most occupational groups.As a result, the orientation towards the food rich in protein and unsaturated fatty acids, digestible has increased
Fish meat may be an alternative to red meat because of its low cholesterol level and high omega-3 fatty acid content that prevents cardiovascular disease (Balıkçı et al 2018)

Summary

Introduction

The orientation towards the food rich in protein and unsaturated fatty acids, digestible has increased. Fisheries is the food group that meets the expectations of the consumer while fish meat. Fish meat is a sufficient foodstuff due to its high content of essential nutrients such as protein, unsaturated fatty acids, and essential amino acids required for the body (Duman and Dartay 2007). Red meat consumption as a source of protein is more common in our country. Alternative sources for burgers and meatballs are being investigated because of the concerns that high cholesterol in red meat may cause cardiovascular diseases. Fish meat may be an alternative to red meat because of its low cholesterol level and high omega-3 fatty acid content that prevents cardiovascular disease (Balıkçı et al 2018)

Methods

Results

Conclusion