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Journals / Gıda / 2020 / Cilt: 45 - Sayı: 1

EFFECTS OF SMOKING WITH DIFFERENT WOOD CHIPS AND BARBECUING ON SOME PROPERTIES OF SALMON FISH

FARKLI ODUN TALAŞLARI İLE TÜTSÜLEME VE MANGALDA PİŞİRMENİN SOMON BALIĞININ BAZI ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Emel OZ
Journal
Gıda
Pages
1–8
Publication Date
2019-12-01
DOI
—
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AI Summary & Key Takeaways

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

The lowest TBARS values in smoking and barbecuing processes were determined in the samples smoked with hickory wood chips.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In the present study, the effects of smoking with different wood chips and barbecuing on some properties (moisture content, pH value and lipid oxidation) of salmon fish were investigated.
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Key Findings & Data:Smoking and barbecuing caused an increase in the pH values and the highest pH value was determined in the samples smoked with hickory wood chips.
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Conclusion & Impact:The lowest TBARS values in smoking and barbecuing processes were determined in the samples smoked with hickory wood chips.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Tütsüleme · odun talaşı · mangal

Abstract

In the present study, the effects of smoking with different wood chips and barbecuing on some properties (moisture content, pH value and lipid oxidation) of salmon fish were investigated. The smoking process was carried out by cold smoking method using five different wood chips: oak, apple, bourbon soaked oak, cherry and hickory. The lowest moisture content was determined in the samples smoked with bourbon soaked oak wood chips. Smoking and barbecuing caused an increase in the pH values and the highest pH value was determined in the samples smoked with hickory wood chips. In addition, both processes had a significant effect on TBARS value of salmon (P <0.05). Wood chip types showed both antioxidant and prooxidant effects in the present study. The lowest TBARS values in smoking and barbecuing processes were determined in the samples smoked with hickory wood chips.

Özet

Bu çalışmada, farklı odun talaşları ile tütsüleme ve mangalda pişirmenin somon balığının bazı özellikleri (nem içeriği, pH değeri ve lipid oksidasyonu) üzerine etkileri araştırılmıştır. Tütsüleme işlemi beş farklı odun talaşı (meşe, elma, burbon, kiraz ve ceviz) kullanılarak soğuk tütsüleme yöntemiyle gerçekleştirilmiştir. En düşük nem içeriği burbon odun talaşı ile tütsülenen örneklerde belirlenmiştir. Tütsüleme ve mangalda pişirme işlemleri pH değerinde artışa neden olmuştur ve en yüksek pH değeri ceviz odun talaşı ile tütsülenen örneklerde belirlenmiştir. Ayrıca, her iki uygulama TBARS değeri üzerinde önemli (P <0.05) etki göstermiştir. Odun talaşı tipleri bu çalışmada hem antioksidan hem de prooksidan etki göstermiştir. Tütsüleme ve mangalda pişirme işlemlerinde en düşük TBARS değeri ceviz odun talaşı kullanılan örneklerde belirlenmiştir.

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Cite This Article

OZ, E. (2019). EFFECTS OF SMOKING WITH DIFFERENT WOOD CHIPS AND BARBECUING ON SOME PROPERTIES OF SALMON FISH. Gıda, Cilt: 45 - Sayı: 1, 1–8. https://ajindex.com/articles/39026

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References (1)

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