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


Izci L., Ertan O.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.28, no.6, pp.1037-1041, 2004 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 28 Issue: 6
  • Publication Date: 2004
  • Title of Journal : TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Page Numbers: pp.1037-1041

Abstract

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.