Changes in Quality of Pickled Pike-Perch (Sander lucioperca Bogustkaya & Naseka, 1996) in Fridge Conditions
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
Changes in Quality of Pickled Pike-Perch (Sander lucioperca Bogustkaya & Naseka, 1996) in Fridge Conditions
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
Keywords:
Pike-Perch, Sander lucioperca, Brine, Refrigerator, Chemically Physically, Quality Changes,
- ISSN: 1300-0128
- Yayın Aralığı: Yılda 6 Sayı
- Yayıncı: TÜBİTAK
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