Adıyaman Üniversitesi Kurumsal Arşivi

Effect of edible coatings on the quality of frozen fish fillets

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dc.contributor.author Kılınççeker, Osman
dc.contributor.author Doğan, İsmail Sait
dc.contributor.author Küçüköner, Erdoğan
dc.date.accessioned 2022-03-22T08:29:01Z
dc.date.available 2022-03-22T08:29:01Z
dc.date.issued 2009
dc.identifier.issn 0023-6438
dc.identifier.uri http://dspace.adiyaman.edu.tr:8080/xmlui/handle/20.500.12414/2601
dc.description.abstract The objective of this study was to determine the changes in the quality of coated trout fillets after coating with edible materials. Fillets were coated and stored at -18 degrees C for a period lasting up to 7 months. Coating materials were applied in three different stages (first, second, and last coatings). The coated fillets were fried and analyzed for oil absorption and moisture content throughout the storage period. Sensorial attributes and the physical-biochemical changes were also measured before the frying process in each month. It was observed that it is more advantageous to use gluten as the first coating, xanthan gum as the second coating, and wheat (W) and corn (C) flours in the ratio of 1:1 or 2:1 as the last coating. In terms of the fillet quality, the following results were obtained in the analyses conducted before frying. The lowest pH found was 6.25 in zein-containing samples and 6.30 in guar-containing samples. The effects of the last coatings on pH were unimportant (P > 0.05). The lowest thiobarbituric acid levels found were 2.07 mg kg in the fillets coated with casein mixture, 2.44 mg kg in the fillets coated with xanthan gum, and 2.25 mg kg in the fillets coated with W:C flour mixture in the ratio of 2:1. The lowest total volatile basic nitrogen levels found were 18.06 mg 100 g in the fillets coated with casein mixture, 18.62 mg 100 g in the fillets coated with xanthan gum, and 18.47 ring 100 g in the fillets coated with W:C flour mixture at 1:1 ratio. In the sensorial analysis, the coated samples were much more preferred than those not coated. As a result of the effects of all the materials, the coating layers on the meat surface provided more resistance against mass transfer during storage. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. tr
dc.language.iso en tr
dc.publisher Elsevier tr
dc.subject Battering tr
dc.subject Breading tr
dc.subject Edible coatings tr
dc.subject Fat intake tr
dc.subject Trout tr
dc.title Effect of edible coatings on the quality of frozen fish fillets tr
dc.type Article tr
dc.contributor.authorID 0000-0002-5222-1775 tr
dc.contributor.authorID 0000-0001-9259-4800 tr
dc.contributor.department Univ Yuzuncu Yil, Fac Agr, Dept Food Engn, tr
dc.contributor.department Univ Adiyaman, Adiyaman Vocat Sch, Dept Food Technol, tr
dc.contributor.department Suleyman Demirel Univ, Fac Engn, Dept Food Engn, tr
dc.identifier.endpage 873 tr
dc.identifier.issue 4 tr
dc.identifier.startpage 868 tr
dc.identifier.volume 42 tr
dc.source.title LWT-Food Science and Technology tr


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