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