Effect of ground tench (tinca tinca l., 1758) flesh substitution on chemical, microbiological and sensory properties of tarhana

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dc.authorid0000-0002-5084-2009en_US
dc.authorid0000-0003-4921-1995en_US
dc.authorid0000-0001-9898-0884en_US
dc.contributor.authorErdem, Emine
dc.contributor.authorYapar, Aydin
dc.contributor.authorSaricoban, Cemalettin
dc.date.accessioned2021-01-06T08:03:48Z
dc.date.available2021-01-06T08:03:48Z
dc.date.issued2014en_US
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.citationErdem, E., Yapar, A., Saricoban, C. (2014).Effect of ground tench (tinca tinca l., 1758) flesh substitution on chemical, microbiological and sensory properties of tarhana. Journal of Selcuk University Natural and Applied Science, 3, (2), 10-27.en_US
dc.identifier.endpage27en_US
dc.identifier.issn2147-3781en_US
dc.identifier.issue2en_US
dc.identifier.startpage10en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/41005
dc.identifier.volume3en_US
dc.language.isoenen_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofJournal of Selcuk University Natural and Applied Scienceen_US
dc.relation.publicationcategoryMakale - Ulusal - Editör Denetimli Dergien_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectTarhanaen_US
dc.subjectTench fleshen_US
dc.subjectProteinen_US
dc.subjectAmino aciden_US
dc.subjectAcidityen_US
dc.titleEffect of ground tench (tinca tinca l., 1758) flesh substitution on chemical, microbiological and sensory properties of tarhanaen_US
dc.typeArticleen_US

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