The sensory properties and food composition quality of surimi prepared from tilapia (Oreochromis niloticus)

ABSTRACTM.Sc. THESISTHE SENSORY PROPERTIES AND FOOD COMPOSITIONQUALITY OF SURIMI PREPARED FROM TILAPIA (Oreochromisniloticus)Güneş BUYRUKDEPERMENT OF FISHERIESINSTUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVAAssoc. Prof. Dr. Mehmet ÇEL KSupervisor:2005 Pages : 37Year :Assoc. Prof. Dr. Mehmet ÇEL KJury :Assoc. Prof. Dr. Nuri BAŞUSTAAss. Prof. Dr. Bahar TOKURIn this study, the sensory properties and food composition quality of surimi preparedfrom tilapia (Oreochromis niloticus) were investigated.Four study groups were prepared with different combinations of ingredients: redpepper, dill, thyme and control without any food additive. All groups were represented to thepenelists to make sensory test. At the end of the sensory evoluation, the groups receivedbetween 5.8 and 8.8 over 10 from from the panelists regarding appearance, texture,wateriness, odour and flavour and general acceptance.There are no differences between experimental groups for appearance, chewing,juiceness and smell charecteristics. Statistical difference was observed between groups fortaste and acceptance (p<0.05).: Surimi, Tilapia, Food Composition, Sensorial AnalysisKeywords