Utilization of Clarias gariepinus (Burchell 1822) According to Different Processing Methods and Determination of Chemical Components

Authors : Şengül BİLGİN, Mustafa ÜNLÜSAYIN, Hayri GÜLYAVUZ

Pages : 309-312

View : 10 | Download : 8

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :In this study, the chemical components of Clarias gariepinus insert ignore into journalissuearticles values(Burchell 1822);, which is distributed in Aksu Stream in the Antalya region of Turkey, and their suitable utilization methods were investigated. 68% fish flesh yield, 16.58% protein, 75.44% moisture, 5.38% fat and 1.21% crude ash were established. Different processing methods, hot smoking boiling and roasting were applied. As a result of these applications, from the point of view of consumption, the most suitable product was determined to be the hot smoked one. The colour, smell, texture and taste of the product obtained with hot smoking were found to be optimum.
Keywords : African Catfish, Clarias gariepinus, Chemical Component, Hot Smoking