TrAgLor - Turkish Agricultural Learning Objects Repository

Object Summary

The Effects Of Different Wood Sawdusts On Color And Sensory Properties Of Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

Title of object

The Effects Of Different Wood Sawdusts On Color And Sensory Properties Of Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

Object description

This study investigates the chemical and physical parameters of rainbow trout (Oncorhynchus mykiss) before and after hot smoking with different materials (maple, oak, alder, cherry, spruce and beech) as well as sensory properties after hot smoking. Significant differences were observed between fresh and hot smoked products (p<0.05). Hot smoked products were determined to have higher percentages of crude protein, fat and ash than fresh products. As a result of the color measurements, significant ...

Language of object

Turkish

Author(s) / Publisher

Gülhan Gürlekoğlu

Discipline(s)

Fish and Aquatic Products

Keywords

rainbow trout, wood sawdust, hot smoking, color and ph, sensory analyze

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


Annotations on the Object


Comments / Feedback / Suggestions







Please enter the result of the operation above in this box.