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Journals / Su Ürünleri Dergisi / 2017 / Cilt: 34 - Sayı: 3

Effects of deep-frying to sardine croquettes’ chemical composition

Derin yağda kızartmanın sardalya kroketlerin kimyasal kompozisyonuna etkisi

Ekrem Cem Çankırılıgil
NERMİN BERİK
Pages
293–302
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Also, toxic elements for human health were not detected in any products

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Fish croquettes were produced with sardine meat and effects of deep-frying on chemical composition of the products were determined in this study.
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Key Findings & Data:The crude fat and ash increased in the sardine croquettes while water and crude protein decreased with frying process (P<0.05).
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Conclusion & Impact:Also, toxic elements for human health were not detected in any products
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Fish croquettes were produced with sardine meat and effects of deep-frying on chemical composition of the products were determined in this study. The crude fat and ash increased in the sardine croquettes while water and crude protein decreased with frying process (P<0.05). Amino acid analyses showed that amount of glutamic acid, lysine and leucine were the highest ones respectively. The amount of leucine, isoleucine, lysine, phenylalanine and threonine decreased while the amount of the methionine remained in the same level statistically after deep-frying. The essential amino acids for human expect tryptophan were specified in sardine meat and croquettes. Total of saturated fatty acids in sardine meat decreased associated with increasing of unsaturated fatty acids during the croquette production and deep-frying process. Polyunsaturated fatty acids such as docosahexaenoic acid, eicosapentaenoic acid and linoleic acid were detected in all groups. Considering the elemental composition of the final product after deep-frying, this research study indicates that deep-frying does not effect a number of trace elements. Also, toxic elements for human health were not detected in any products

Özet

Bu çalışmada sardalya etinden elde edilen kroketlere derin yağda kızartmanın ürünlerin kimyasal komposizyonuna etkisi belirlenmiştir. Amino asit analizlerine göre, sırasıyla en yüksek miktarda glutamik asit, lizin ve lösin bulunmuştur. Lösin, isolosin, lizin, fenilalanin ve treonin miktarı kızartma sonrasında düşerken, metiyonin miktarı istatistiki olarak değişmemiştir. Triptofan hariç insanlar için elzem amino asitlerden hepsi sardalya eti ve kroketlerde tespit edilmiştir. Kroket üretimi ve kızartma işlemi sırasında sardalya etindeki toplam doymamış yağ asidi miktarının artmasına bağlı olarak toplam doymuş yağ asidi miktarı azalmıştır. Çoklu doymamış yağ asitlerinden dokosaheksaenoik asit, eikosapentaenoik asit ve linoleic asit tüm gruplarda tespit edilmiştir. Final ürünlerin mineral kompozisyonlarını dikkate aldığımızda ise, derin yağda kızartmanın iz element miktarlarını etkilemediği bu çalışma ile gösterilmiştir. Ayrıca, insanlar için toksik olan elementler hiçbir üründe bulunmamıştır

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Cite This Article

Çankırılıgil, E. C., BERİK, N. (2017). Effects of deep-frying to sardine croquettes’ chemical composition. Su Ürünleri Dergisi, Cilt: 34 - Sayı: 3, 293–302. https://ajindex.com/articles/311114

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