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AI InsightIn all chemical composition parameters salted and waxed caviar groups had lower moisture, higher protein, fat and ash contents when compared to raw caviar.
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Özet
The aim of this research is to determine the yield and chemical composition of the caviar produce from flathead grey mullet (Mugil cephalus, Lin.1758) in the Sufa lagoon. Acording to the results of our research 21.98% of the fish with an average live weight of 1,243.63 ± 322.44 g and 49.11 ± 3.83 cm length contains with roe. Salting the caviar caused a weight loss of 35%. As a result of salting, the salt content of the product was raised to 4.61% and as a result of waxing this reached a maximum of 7.04%. In all chemical composition parameters salted and waxed caviar groups had lower moisture, higher protein, fat and ash contents when compared to raw caviar.
Abstract
The aim of this research is to determine the yield and chemical composition of the caviar produce from flathead grey mullet (Mugil cephalus, Lin.1758) in the Sufa lagoon. Acording to the results of our research 21.98% of the fish with an average live weight of 1,243.63 ± 322.44 g and 49.11 ± 3.83 cm length contains with roe. Salting the caviar caused a weight loss of 35%. As a result of salting, the salt content of the product was raised to 4.61% and as a result of waxing this reached a maximum of 7.04%. In all chemical composition parameters salted and waxed caviar groups had lower moisture, higher protein, fat and ash contents when compared to raw caviar.