Determination of Quality Attributes and Production of Fingers from Rainbow Trout (Oncorhynchus mykiss) Fillet

BERİK N., Cankiriligil C., Kahraman D.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.17, sa.5, ss.735-740, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 5
  • Basım Tarihi: 2011
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.735-740
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

In this study, fish fingers from rainbow trout (Oncorhynchus mykiss) were prepared and analyzed for their nutritional composition and sensory properties. In the fresh meat, water, protein, lipid and ash compositions were 76.40%, 15.70%, 4.58%, 2.51% and 0.81% respectively. The nutritional composition of the fish fingers changed significantly during preparation: in the finger paste and fried fingers the water, protein, lipid, ash and carbohydrate contents were 70.24%, 12.30%, 6.91%, 4.43%, 6.21% and 62.64%, 10.38%, 10.87%, 5.43%, 10.68% respectively. Amino acids in fish meat were found in high levels, heading glutamic acid 2.435 g/100 g, aspartic acid 1.736 g/100 g, lysine 1.629 g/100 g and leucine 1.408 g/100 g. Essential amino acids, which were determined in trout meat, were also stated in raw material and products. The results of trout fish fingers sensory analysis (general approval) were found 8.01 (very good). Our study presents data that breeder, food producer and consumer can benefit. In this situation, it is predicted that trout fish fingers will make contribution to sector and economy.