Author/Authors
ÇETİNKAYA, Soner Gıda, Tarım ve Hayvancılık Bakanlığı (GTHB) - Eğirdir Su Ürünleri Araştırma Enstitüsü, Turkey , BİLGİN, Şengül Süleyman Demirel Üniversitesi - Eğirdir Su Ürünleri Fakültesi, Turkey , ERTAN, Ömer Osman Süleyman Demirel Üniversitesi - Eğirdir Su Ürünleri Fakültesi, Turkey , BİLGİN, Fuat Gıda, Tarım ve Hayvancılık Bakanlığı (GTHB) - Eğirdir Su Ürünleri Araştırma Enstitüsü, Turkey
Title Of Article
Sous Vide Cooking Method And Application to Rainbow Trout (Oncorchynchus mykiss Walbaum, 1792)
شماره ركورد
42936
Abstract
In this study, applicability of sous vide technology which is very much unknown in Turkey but being used more widely in the world, to rainbow trouts and changes in nutritional value of rainbow trout at the different cooking temperatures (75℃, 85℃ and 90℃) are examined. Ranking test was performed to evaluate consumer perception acccording to sensory parameters (color, appearance, odor, taste and general appreciation). The highest values were found for the protein as 20.02 ± 0.43 % in the cooked sample at 75℃, for the fat content as 3.60 % ± 0.16 in fresh sample, for the ash content as 3.60 ± 0.16 % in the cooked sample at 85℃, and for the moisture as 78.32 ± 0.53 % in fresh sample.
From Page
35
NaturalLanguageKeyword
Sous vide , vacuum packaged , cooking method , rainbow trout , cooking temperature
JournalTitle
Süleyman Demirel University Journal of Eğirdir Fisheries Faculty
To Page
44
JournalTitle
Süleyman Demirel University Journal of Eğirdir Fisheries Faculty
Link To Document