The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat

Güneş BUYRUK, (Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, 01330, Adana, Türkiye)
Mehmet ÇELİK, (Çukurova Üniversitesi, Ceyhan Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, 01330, Adana, Türkiye)
Aygül KÜÇÜKGÜLMEZ, (Çukurova Üniversitesi, Su Ürünleri Fakültesi, Su Ürünleri ve Su Ürünleri İşleme Teknolojisi Bölümü, 01330, Adana, Türkiye)
Ali Eslem KADAK (Kastamonu Üniversitesi, Su Ürünleri Fakültesi, Su Ürünleri Bölümü, 37150, Kastamonu, Türkiye)
Marine Science and Technology Bulletin
1 0
Yıl: 2023 Cilt: 12 Sayı: 3 Sayfa Aralığı: 402 - 410 Metin Dili: İngilizce DOI: 10.33714/masteb.1337981 İndeks Tarihi: 11-10-2023

The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat

Öz:
Surimi, which is defined as the semi-processed minced meat of aquatic products that are discarded or have little fresh consumption, is usually offered for consumption by being made similar to valuable aquatic products such as shrimp, lobster tail, crab legs, and scallops. In this study, the chemical composition, myofibrillar proteins, and sensory properties of surimi manufactured from tilapia (Oreochromis niloticus) meat were investigated. Four study groups were created with different spice additives: red pepper, dill, thyme, and control (additive-free). Chemical composition analysis results of surimi were determined as total protein 12.85%, lipid 0.53%, ash 0.36%, moisture 86.59%, and myofibrillar protein 11.93%. Moreover, all groups were offered panelists to perform sensory analysis. At the end of the sensory evaluation, the groups received between 5.5 and 8.8 points on a 10-point scale from panelists regarding appearance, odor, chewiness, juiciness, taste and flavor, and overall acceptance. There were no differences between experimental groups in terms of appearance, odor, chewiness, and juiciness. However, statistical differences were observed between groups for taste and flavor as well as overall acceptance (p<0.05).
Anahtar Kelime: Surimi Tilapia Food Composition Sensory Analysis Proximate Analysis

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA Buyruk G, celik m, KÜÇÜKGÜLMEZ A, KADAK A (2023). The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. , 402 - 410. 10.33714/masteb.1337981
Chicago Buyruk Güneş,celik mehmet,KÜÇÜKGÜLMEZ AYGÜL,KADAK Ali Eslem The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. (2023): 402 - 410. 10.33714/masteb.1337981
MLA Buyruk Güneş,celik mehmet,KÜÇÜKGÜLMEZ AYGÜL,KADAK Ali Eslem The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. , 2023, ss.402 - 410. 10.33714/masteb.1337981
AMA Buyruk G,celik m,KÜÇÜKGÜLMEZ A,KADAK A The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. . 2023; 402 - 410. 10.33714/masteb.1337981
Vancouver Buyruk G,celik m,KÜÇÜKGÜLMEZ A,KADAK A The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. . 2023; 402 - 410. 10.33714/masteb.1337981
IEEE Buyruk G,celik m,KÜÇÜKGÜLMEZ A,KADAK A "The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat." , ss.402 - 410, 2023. 10.33714/masteb.1337981
ISNAD Buyruk, Güneş vd. "The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat". (2023), 402-410. https://doi.org/10.33714/masteb.1337981
APA Buyruk G, celik m, KÜÇÜKGÜLMEZ A, KADAK A (2023). The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. Marine Science and Technology Bulletin, 12(3), 402 - 410. 10.33714/masteb.1337981
Chicago Buyruk Güneş,celik mehmet,KÜÇÜKGÜLMEZ AYGÜL,KADAK Ali Eslem The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. Marine Science and Technology Bulletin 12, no.3 (2023): 402 - 410. 10.33714/masteb.1337981
MLA Buyruk Güneş,celik mehmet,KÜÇÜKGÜLMEZ AYGÜL,KADAK Ali Eslem The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. Marine Science and Technology Bulletin, vol.12, no.3, 2023, ss.402 - 410. 10.33714/masteb.1337981
AMA Buyruk G,celik m,KÜÇÜKGÜLMEZ A,KADAK A The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. Marine Science and Technology Bulletin. 2023; 12(3): 402 - 410. 10.33714/masteb.1337981
Vancouver Buyruk G,celik m,KÜÇÜKGÜLMEZ A,KADAK A The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat. Marine Science and Technology Bulletin. 2023; 12(3): 402 - 410. 10.33714/masteb.1337981
IEEE Buyruk G,celik m,KÜÇÜKGÜLMEZ A,KADAK A "The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat." Marine Science and Technology Bulletin, 12, ss.402 - 410, 2023. 10.33714/masteb.1337981
ISNAD Buyruk, Güneş vd. "The chemical composition, sensory properties, and myofibrillar proteins of surimi produced from tilapia (Oreochromis niloticus) meat". Marine Science and Technology Bulletin 12/3 (2023), 402-410. https://doi.org/10.33714/masteb.1337981
Sayfa Oluşturulma Tarihi
24-04-2024 16:28

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