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    Effect of ground tench (tinca tinca l., 1758) flesh substitution on chemical, microbiological and sensory properties of tarhana
    (Selçuk Üniversitesi, 2014) Erdem, Emine; Yapar, Aydin; Saricoban, Cemalettin
    The aim of this study was the fortification of tarhana with ground tench flesh, which is a good source of animal protein. Flour in the tarhana formulations were substituted with five different concentrations (0%, 5%, 10%, 15% and 20%) of washed ground tench flesh (GTF). Moisture, protein, ash, fat, pH value and acidity degree of the samples changed between 4.45% and 8.86%, 18.47% and 26.64%, 9.25% and 10.90%, 3.95% and 5.00%, 5.84 and 6.00, and 19.50 and 30.62, respectively. The free amino acids (FAAs) in tarhana samples were determined by a HPLC system with a fluorescence detector. The microbiological analysis of tarhana samples revealed that, the microbiological load of all tarhana samples were in the acceptable limit of the Turkish Tarhana Standard. In conclusion 15% substitution level of ground tench flesh (GTF15) was successfully applied in the production of tarhana.