Utilization of Clarias gariepinus (Burchell 1822) according to different processing methods and determination of chemical components


Bilgin S., Unlusayin M., Gulyavuz H.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.25, ss.309-312, 2001 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 25 Konu: 3
  • Basım Tarihi: 2001
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Sayfa Sayıları: ss.309-312

Özet

In this study, the chemical components of Clarias gariepinus (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.