Affiliation:
1. SİNOP ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Abstract
In the present study, it was aimed to determine the effect of cold marination on the physical properties and nutritional quality of sardines. For this purpose, pH, colour, crude protein, crude oil, crude ash, moisture, fatty acid composition, amino acid and minerals analyses were made in both raw and marinated sardine (marinated in 4% alcohol vinegar, 9% salt, and 0.3% citric acid at +4 °C for 36 hours). The L* brightness value of sardine increased after marinating. The crude ash content of the product was affected by marination, and the amount of crude protein and crude fat increased (P
Subject
Rehabilitation,Physical Therapy, Sports Therapy and Rehabilitation,General Medicine
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