Changes in Quality of Pickled Pike-Perch (Sander lucioperca Bogustkaya & Naseka, 1996) in Fridge Conditions

Authors : Mehmet ÇELİK, Ahmet GEREK

Pages : 865-869

View : 15 | Download : 3

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :Chemical, physical and sensory changes in the fridge condition of Pike-Perch, pickled in various salt concentrations insert ignore into journalissuearticles values(15%, 20% and 25%);, were investigated in this study. During the storage period, a significant decrease in the amount of crude protein and lipid as well as an increase in dry matter and crude ash values were observed in all groups. However, a decrease in protein and lipid levels occurred depending on salt concentrations insert ignore into journalissuearticles values(p
Keywords : Pike Perch, Sander lucioperca, Brine, Refrigerator, Chemically, Physically, Quality Changes