TrAgLor - Turkish Agricultural Learning Objects Repository

Object Details

The Sensory Properties and Food Composition Quality af Surimi Prepared From Tilapia (Oreochromis niloticus)

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/LIxaKBmq-4102013-36.pdf


Title : Turkish Tilapia (Oreochromis niloticus)'dan Hazırlanan Suriminin Besinsel Kalitesi ve Duyusal Değerlendirilmesi
English The Sensory Properties and Food Composition Quality af Surimi Prepared From Tilapia (Oreochromis niloticus)
German Die Sensorischen Eigenschaften und Die Zusammensetzung Von Lebensmitteln Qualität Von Surimi Hergestellt Aus Tilapia (Oreochromis niloticus)


Language : Turkish Turkish



Descriptions : Turkish Bu çalışmada, tilapia (Oreochromis nilotycus) etinden elde edilen suriminin duyusal özellikleri ve besinsel kalitesi araştırılmıştır. Hazırlanan surimi panelistlere kırmızı biber, dereotu, kekik ve sade olmak üzere dört farklı lezzette sunulmuştur. Duyusal eterlendirmenin sonunda, gruplar görünüş, çiğneme özelliği, sululuk, koku, genel beğeni, tat ve lezzet bakımından 10 üzerinden 5.8 ile 8.8 arası puanla değerlendirmişlerdir. Deneme grupları tüm özellikleri yönünden değerlendirildiğinde görünüş, çiğneme özelliği, sululuk ve koku yönünden bir farklılık göstermezken tat ve genel beğeni yönünden gruplar arasında istatistiksel olarak fark tespit edilmiştir (p<0.05)
English In this study, the sensory properties and food composition quality of surimi prepared from tilapia (Oreochromis niloticus) were investigated. Four study groups were prepared with different combinations of ingredients: red pepper, dill, thyme and control without any food additive. All groups were represented to the penelists to make sensory test. At the end of the sensory evoluation, the groups received between 5.8 and 8.8 over 10 from from the panelists regarding appearance, texture, wateriness, odour and flavour and general acceptance. There are no differences between experimental groups for appearance, chewing, juiceness and smell charecteristics. Statistical difference was observed between groups for taste and acceptance (p<0.05)
German In dieser Studie erstellten die sensorischen Eigenschaften und die Zusammensetzung von Lebensmitteln Qualität von Surimi von Tilapia (Oreochromis niloticus) untersucht wurden. Paprika, Dill, Thymian und Kontrolle ohne Zusatzstoff: Vier Arbeitsgruppen wurden mit verschiedenen Kombinationen von Zutaten. Alle Gruppen wurden mit den penelists vertreten sensorischen Test machen. Am Ende der sensorischen evoluation erhielten die Gruppen zwischen 5,8 und 8,8 über 10 aus von den Panelisten über Aussehen, Textur, wateriness, Geruch und Geschmack und die allgemeine Akzeptanz. Es gibt keine Unterschiede zwischen den experimentellen Gruppen für Aussehen, Kauen, juiceness und Geruch charecteristics. Statistische Unterschied zwischen den Gruppen für den Geschmack und Akzeptanz (p <0,05) beobachtet


Keywords : Turkish surimi
English surimi
German Surimi
Turkish tilapia
English tilapia
German Tilapia
Turkish besin kompozisyonu
English food composition
German Zusammensetzung von Lebensmitteln
Turkish duyusal analiz
English sensorial analysis
German Sensorische Analyse


Coverage : World


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2005


Status : Final


Contribute : Role : Author
Date : 2013-10-04
name : Güneş Buyruk
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı. 01330 Adana - Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1849


Contribute : Role : Author
Date : 2013-10-04
name : Surhan Tabakoğlu
e-mail : surhan@cu.edu.tr
organization : Ç.Ü. Su Ürünleri Fakültesi


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
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Browser: Any
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Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Size : 277962 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/LIxaKBmq-4102013-36.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Very Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English 18U


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Description :


Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/5526.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi, Tez Koleksiyonu. 01330 Adana
English Çukurova University Library Thesis Collection. 01330 Adana, Turkey


Entity : name :
e-mail :
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Date :


Description :


Purpose : Discipline


Source : English AGRICOLA


Entry : Fish and Aquatic Products


Description :


Keywords : Turkish balık işleme
English fish processing