Alabalık Keki Yapımı ve Ürünün Duyusal, Kimyasal Kalitesi

Abstract

In this study, fish cake prepared using raw rainbow trout (Oncorhynchus mykiss) and products was storaged in locked bag at cold (+4±1 ºC).Moisture, ash, fat, protein, salt, TVB-N, number of TBA values determined in raw material and at production period. Sensorial, chemical (pH,TVB-N, TBA) analyses during cold storage period of products were carried out every 3 days and with three replicitions.In this study as result of sensorial analyses, experimental prepared product is much appreciated. In addition as the values obtained from sensorial and chemical datas were evaluated the shelf-life of trout cake during cold storage (+4±1ºC) were determined as 9 days.