Changes in meat yield and food component of smoked tench (Tinca tinca L., 1758)

Izci L., Ertan O.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.28, sa.6, ss.1037-1041, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Konu: 6
  • Basım Tarihi: 2004
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Sayfa Sayıları: ss.1037-1041

Özet

In this study, changes in the food component and meat yield in hot smoked tench (Tinca tinca L., 1758) were investigated. The meat yield of tench was calculated as 49.27 +/- 0.76%. Before hot smoking the water content, and crude fat, crude protein, crude ash and carbohydrate levels were determined as 83.19 +/- 0.56%, 1.11 +/- 0.05%, 12.68 +/- 0.57%, 1.13 +/- 0.10% and 1.89 +/- 0.14%, respectively. After hot smoking the water content and crude fat, crude protein, cude ash and carbohydrate levels were determined as 73.59 +/- 0.35%, 1.56 +/- 0.13%, 18.38 +/- 0.64%, 4.29 +/- 0.26% and 2.18 +/- 0.15%, respectively.