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Journals / Journal of Food and Health Science / 2015 / Cilt: 1 - Sayı: 4

EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)

Tolga DİNÇER
Ömer Alper ERDEM
Duygu KIŞLA
Şükran ÇAKLI
Aslı CADUN
Pages
211–219
Publication Date
2022-10-18
DOI
—
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AI Summary & Key Takeaways

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

Group control, WF 200 and WF 400 exceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5

📌 3 Key Takeaways

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Objective & Hypothesis:The effect of different types (wheat fiber (WF) and apple fiber (AF)) of fibers and different sizes of wheat fibers (WF 200 and WF 400) on the quality of fish patties during storage was determined.
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Key Findings & Data:Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) instrumental (color, texture parameters and expressible moisture), sensory, and microbiological analysis (yeast and mold, total aerobic plate count) of fish patties were done to determine the effects of the fibers.
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Conclusion & Impact:Group control, WF 200 and WF 400 exceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The effect of different types (wheat fiber (WF) and apple fiber (AF)) of fibers and different sizes of wheat fibers (WF 200 and WF 400) on the quality of fish patties during storage was determined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) instrumental (color, texture parameters and expressible moisture), sensory, and microbiological analysis (yeast and mold, total aerobic plate count) of fish patties were done to determine the effects of the fibers. Functional properties (WRC and FAC) of dietary fibers were also determined. Group control, WF 200 and WF 400 exceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5

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Cite This Article

DİNÇER, T., ERDEM, Ö. A., KIŞLA, D., ÇAKLI, Ş., CADUN, A. (2022). EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC). Journal of Food and Health Science, Cilt: 1 - Sayı: 4, 211–219. https://ajindex.com/articles/563460

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