A Study on preparation of fish ball from carp (Cyprinus carpio) flesh
Is this your thesis?
This record came from a bulk archive import. If it’s yours, link it to your profile.
Abstract (EN)
In this study, sensory evaluation and shelf life of fish balls prepared from carp flesh were investigated. Four different ingredients added into the fish balls were garlflt, garlik + sunflower oil, onion, onion+sunflower oiL At the end of the sensory evaluation, the groups have received between 8.6 and 9.0 points from the panelists regarding appearance, chewing, succulence, odour and flavour. However, addition of garlic, onion and sunflower oil did not significantly influence acceptability of the samples by the panelists (p>0.05). The frozen minced fish at -18°C for 6 months were of good quality considering the measurements of their pH, TVB-N, TBA and peroksit value (PV).
Author
Yasemen Yanar
How to Cite
Yasemen Yanar (Master Thesis). A Study on preparation of fish ball from carp (Cyprinus carpio) flesh, 1998, Çukurova University.
Keywords
License
Tüm Hakları Saklıdır
This work is shared under the specified license terms.
More theses from Çukurova University
- An investigation of violent and nonviolent adolescent' families in terms in terms of family fuctioning, anger and anger expression(2006)
- Adolescents who have single parents family and full family were compared in respect to their life satisfaction and quality of life(2009)
- The effects of collaborative video-blog projects on Turkish EFL students' linguistic and digital literacy skills(2025)
- Cultural significance in foreign learning and teaching with special emphasis on reading comprehension through cultural schemata(1992)
- Credit risk management in banking sector: An application of variables determining credit risk in Turkish banking sector(2011)
- Investigation of psychological symptom levels in adolescents according to gender and family functions(2013)