Title of object
The Sensory Properties and Food Composition Quality af Surimi Prepared From Tilapia (Oreochromis niloticus)
Object description
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,...
Language of object
Turkish
Author(s) / Publisher
Güneş Buyruk
Discipline(s)
Fish and Aquatic Products
Keywords
surimi, tilapia, food composition, sensorial analysis
Technical format
Text
Intended end-user role
Learner
Learning resource type
Thesis
Typical age range
18U
Copyright - Restrictions
This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported
Cost with use
No
Source code available
No