The effect of different types (wheat fiber (WF) and apple fiber (AF)) of fibers and different sizes of wheat fibers (WF 200 and WF 400) on the quality of fish patties during storage was determined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) instrumental (color, texture parameters and expressible moisture), sensory, and microbiological analysis (yeast and mold, total aerobic plate count) of fish patties were done to determine the effects of the fibers. Functional properties (WRC and FAC) of dietary fibers were also determined. Group control, WF 200 and WF 400 exceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5.
|Publication Date||September 14, 2015|
|Submission Date||July 13, 2015|
|Acceptance Date||September 9, 2015|
|Published in Issue||Year 2015, Volume 1, Issue 4|
Journal is licensed under a
Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.
Open Access Statement:
This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.
Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).