EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)
Küçük Resim Yok
Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The effect of different types (wheat fiber (WF) and apple fiber (AF)) of fibers and different sizes of wheat fibers (WF 200 and WF 400) on the quality of fish patties during storage was determined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) instrumental (color, texture parameters and expressible moisture), sensory, and microbiological analysis (yeast and mold, total aerobic plate count) of fish patties were done to determine the effects of the fibers. Functional properties (WRC and FAC) of dietary fibers were also determined. Group control, WF 200 and WF 400 exceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5
The effect of different types (wheat fiber (WF) and apple fiber (AF)) of fibers and different sizes of wheat fibers (WF 200 and WF 400) on the quality of fish patties during storage was determined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) instrumental (color, texture parameters and expressible moisture), sensory, and microbiological analysis (yeast and mold, total aerobic plate count) of fish patties were done to determine the effects of the fibers. Functional properties (WRC and FAC) of dietary fibers were also determined. Group control, WF 200 and WF 400 exceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5
The effect of different types (wheat fiber (WF) and apple fiber (AF)) of fibers and different sizes of wheat fibers (WF 200 and WF 400) on the quality of fish patties during storage was determined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) instrumental (color, texture parameters and expressible moisture), sensory, and microbiological analysis (yeast and mold, total aerobic plate count) of fish patties were done to determine the effects of the fibers. Functional properties (WRC and FAC) of dietary fibers were also determined. Group control, WF 200 and WF 400 exceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
Journal of Food and Health Science
WoS Q Değeri
Scopus Q Değeri
Cilt
1
Sayı
4
