Determination of proximate composition and quality changes in the common guitarfish (Rhinobatos rhinobatos L., 1758) during cold storage Kemani vatozun (Rhinobatos rhinobatos L., 1758) besin madde i̇çeriǧinin tespiti ve dondurularak muhafazasi süresince kalite deǧişiminin belirlenmesi

Yilmaz A. B., Akpinar D.

Turkish Journal of Veterinary and Animal Sciences, vol.27, no.1, pp.207-212, 2003 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 1
  • Publication Date: 2003
  • Journal Name: Turkish Journal of Veterinary and Animal Sciences
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.207-212
  • Keywords: Common guitarfish, Frozen storage, Physical and chemical parameters, Rhinobatos rhinobatos, Sensory assessment
  • Hatay Mustafa Kemal University Affiliated: Yes

Abstract

Quality changes in common guitarfish fillets vacuum packed and non-vacuum packed in polyethylene material were investigated during 6 months' cold storage at -18°C. Total yield of the common guitar fish was around 65%. pH, TVB-N, crude protein, moisture, crude ash and fat were 6.50-6.82, 19.87-48.62 mg/100 g, 16.63-22.63%, 75.83-79.88%, 1.00-1.65% and 0.2-0.7%, respectively. Sensory analyses of fillets were carried out at 3 month intervals. The sensory analyses were performed by a trained panel and samples were presented to the panel after baking. The panel scored the samples by checking their appearance, smell, chewiness, aroma, moistness and overall palatability. Consequently all the samples were within the acceptibility limits at the end of 6 months' storage.