Chips production from minced carp fish and quality determination
2014
Camurdan, T.
In this study for the chips production it is intended for use of fish meat as a source of animal protein. For this purpose mince was obtained from the carp meat. For the production of fish chip formulations containing minced carp meat are used. They have contained different per cent of fish meat. These groups were formed as %15 (B), %25 (C) and %35 (D). In addition last group was as a control group (A). Samples of deep fried fish chips were evaluated in terms of sensorial and nutritional value. According to the results of chemical composition in samples of carp mince, it was determined increase of protein content and decrease of carbohydrates. According to chemical analysis differencies have been determined among the groups of fish cips (p<0.05). In a terms of flavor and overall accept sensory samples of chips A and D group was more appreciated from the panelists by group B and C samples. However, no statistical difference were observed between groups A and D with B and C (p>0,05). Key Words: Chips, Minced Carp, Quality.
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)