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AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
However, a decrease in protein and lipid levels occurred depending on salt concentrations (p
📌 3 Key Takeaways
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Objective & Hypothesis:Chemical, physical and sensory changes in the fridge condition of Pike-Perch, pickled in various salt concentrations (15%, 20% and 25%), were investigated in this study.
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Key Findings & Data:During the storage period, a significant decrease in the amount of crude protein and lipid as well as an increase in dry matter and crude ash values were observed in all groups.
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Conclusion & Impact:However, a decrease in protein and lipid levels occurred depending on salt concentrations (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
Chemical, physical and sensory changes in the fridge condition of Pike-Perch, pickled in various salt concentrations (15%, 20% and 25%), were investigated in this study. During the storage period, a significant decrease in the amount of crude protein and lipid as well as an increase in dry matter and crude ash values were observed in all groups. However, a decrease in protein and lipid levels occurred depending on salt concentrations (p
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Cite This Article
ÇELİK, M., GEREK, A. (2022). Changes in quality of pickled pike-perch (Sander lucioperca bogstkaya & Naseka, 1996) in fridge conditions. Turkish Journal of Veterinary and Animal Sciences, Cilt: 26 - Sayı: 4, 865–869. https://ajindex.com/articles/615653