Turkish Journal of Veterinary and Animal Sciences

Turkish Journal of Veterinary and Animal Sciences

Changes in Meat Yield and Food Component of Smoked Tench (Tinca tinca L., 1758)

Yazarlar: Levent İZCİ, Ö. Osman ERTAN

Cilt 28 , Sayı 6 , 2004 , Sayfalar 1037 - 1041

Konular:-

Anahtar Kelimeler:Tench,Chemical composition,Smoked,Meat yield

Özet: In this study, changes in the food component and meat yield in hot smoked tench (Tinca tinca L., 1758) were investigated. The meat yield of tench was calculated as 49.27 ± 0.76%. Before hot smoking the water content, and crude fat, crude protein, crude ash and carbohydrate levels were determined as 83.19 ± 0.56%, 1.11 ± 0.05%, 12.68 ± 0.57%, 1.13 ± 0.10% and 1.89 ± 0.14%, respectively. After hot smoking the water content and crude fat, crude protein, cude ash and carbohydrate levels were determined as 73.59 ± 0.35%, 1.56 ± 0.13%, 18.38 ± 0.64%, 4.29 ± 0.26% and 2.18 ± 0.15% , respectively.

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@article{2004, title={Changes in Meat Yield and Food Component of Smoked Tench (Tinca tinca L., 1758)}, volume={28}, number={6}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Levent İZCİ,Ö. Osman ERTAN}, year={2004}, pages={1037–1041} }
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Levent İZCİ,Ö. Osman ERTAN. (2004). Changes in Meat Yield and Food Component of Smoked Tench (Tinca tinca L., 1758) (Vol. 28, pp. 1037–1041). Vol. 28, pp. 1037–1041. Turkish Journal of Veterinary and Animal Sciences.
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Levent İZCİ,Ö. Osman ERTAN. Changes in Meat Yield and Food Component of Smoked Tench (Tinca Tinca L., 1758). no. 6, Turkish Journal of Veterinary and Animal Sciences, 2004, pp. 1037–41.
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