Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods

Detalhes bibliográficos
Autor(a) principal: OGUR,Seda
Data de Publicação: 2020
Outros Autores: ERKAN,Nuray
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400902
Resumo: Abstract The aim of this study was to determine the proximate composition and sensory scores of the salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods. It was determined that the OS11 group had the highest amounts of dry matter and protein (82.77 ± 0.52% and 44.52 ± 0.28%) (p < 0.05). The OS11 group had the highest value of energy (404.59 ± 1.33 kcal/100g) (p < 0.05). The highest taste score (6.88 ± 0.83) and the highest overall acceptance score (7.25 ± 0.73) in raw samples were obtained by the NS31 group and the NS32 group (p < 0.05), respectively. It was observed that the salted pearl mullet (C. tarichi Pallas, 1811) produced by using different methods had a high nutritional value. While the samples produced in the previous season (last year) were liked less according to the results of the raw sensory analysis, the samples of the new season, except for the samples produced by using dry salting method in bottom perforated plastic can be liked less according to the result of the cooked sensory analysis.
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spelling Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methodssalted pearl mulletChalcalburnus tarichi Pallas, 1811salting methodproximate compositionsensory evaluationAbstract The aim of this study was to determine the proximate composition and sensory scores of the salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods. It was determined that the OS11 group had the highest amounts of dry matter and protein (82.77 ± 0.52% and 44.52 ± 0.28%) (p < 0.05). The OS11 group had the highest value of energy (404.59 ± 1.33 kcal/100g) (p < 0.05). The highest taste score (6.88 ± 0.83) and the highest overall acceptance score (7.25 ± 0.73) in raw samples were obtained by the NS31 group and the NS32 group (p < 0.05), respectively. It was observed that the salted pearl mullet (C. tarichi Pallas, 1811) produced by using different methods had a high nutritional value. While the samples produced in the previous season (last year) were liked less according to the results of the raw sensory analysis, the samples of the new season, except for the samples produced by using dry salting method in bottom perforated plastic can be liked less according to the result of the cooked sensory analysis.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400902Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.16519info:eu-repo/semantics/openAccessOGUR,SedaERKAN,Nurayeng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000400902Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods
title Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods
spellingShingle Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods
OGUR,Seda
salted pearl mullet
Chalcalburnus tarichi Pallas, 1811
salting method
proximate composition
sensory evaluation
title_short Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods
title_full Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods
title_fullStr Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods
title_full_unstemmed Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods
title_sort Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods
author OGUR,Seda
author_facet OGUR,Seda
ERKAN,Nuray
author_role author
author2 ERKAN,Nuray
author2_role author
dc.contributor.author.fl_str_mv OGUR,Seda
ERKAN,Nuray
dc.subject.por.fl_str_mv salted pearl mullet
Chalcalburnus tarichi Pallas, 1811
salting method
proximate composition
sensory evaluation
topic salted pearl mullet
Chalcalburnus tarichi Pallas, 1811
salting method
proximate composition
sensory evaluation
description Abstract The aim of this study was to determine the proximate composition and sensory scores of the salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods. It was determined that the OS11 group had the highest amounts of dry matter and protein (82.77 ± 0.52% and 44.52 ± 0.28%) (p < 0.05). The OS11 group had the highest value of energy (404.59 ± 1.33 kcal/100g) (p < 0.05). The highest taste score (6.88 ± 0.83) and the highest overall acceptance score (7.25 ± 0.73) in raw samples were obtained by the NS31 group and the NS32 group (p < 0.05), respectively. It was observed that the salted pearl mullet (C. tarichi Pallas, 1811) produced by using different methods had a high nutritional value. While the samples produced in the previous season (last year) were liked less according to the results of the raw sensory analysis, the samples of the new season, except for the samples produced by using dry salting method in bottom perforated plastic can be liked less according to the result of the cooked sensory analysis.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400902
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400902
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.16519
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.4 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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