Dergiler / Turkish Journal of Veterinary and Animal Sciences / 2002 / Cilt: 26 - Sayı: 4
Changes in Quality of Pickled Pike-Perch (Sander lucioperca Bogustkaya & Naseka, 1996) in Fridge Conditions
- Sayfa
- 865–869
- DOI
- —
Özet
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
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