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.
Fiber, Fish patties, Chemical quality, Sensory, Expressible moisture, Microbiology
Subjects | Science |
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Journal Section | Articles |
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Publication Date | September 14, 2015 |
Application Date | July 13, 2015 |
Acceptance Date | September 9, 2015 |
Published in Issue | Year 2015, Volume 1, Issue 4 |
Bibtex | @research article { jfhs289602, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2015}, volume = {1}, pages = {211 - 219}, doi = {10.3153/JFHS15020}, title = {EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)}, key = {cite}, author = {Cadun, Aslı and Çaklı, Şükran and Kışla, Duygu and Dinçer, Tolga and Erdem, Ömer Alper} } |
APA | Cadun, A. , Çaklı, Ş. , Kışla, D. , Dinçer, T. & Erdem, Ö. A. (2015). EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC) . Food and Health , 1 (4) , 211-219 . DOI: 10.3153/JFHS15020 |
MLA | Cadun, A. , Çaklı, Ş. , Kışla, D. , Dinçer, T. , Erdem, Ö. A. "EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)" . Food and Health 1 (2015 ): 211-219 <http://jfhs.scientificwebjournals.com/en/pub/issue/27529/289602> |
Chicago | Cadun, A. , Çaklı, Ş. , Kışla, D. , Dinçer, T. , Erdem, Ö. A. "EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)". Food and Health 1 (2015 ): 211-219 |
RIS | TY - JOUR T1 - EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC) AU - Aslı Cadun , Şükran Çaklı , Duygu Kışla , Tolga Dinçer , Ömer Alper Erdem Y1 - 2015 PY - 2015 N1 - doi: 10.3153/JFHS15020 DO - 10.3153/JFHS15020 T2 - Food and Health JF - Journal JO - JOR SP - 211 EP - 219 VL - 1 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/JFHS15020 UR - https://doi.org/10.3153/JFHS15020 Y2 - 2015 ER - |
EndNote | %0 Food and Health EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC) %A Aslı Cadun , Şükran Çaklı , Duygu Kışla , Tolga Dinçer , Ömer Alper Erdem %T EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC) %D 2015 %J Food and Health %P -2602-2834 %V 1 %N 4 %R doi: 10.3153/JFHS15020 %U 10.3153/JFHS15020 |
ISNAD | Cadun, Aslı , Çaklı, Şükran , Kışla, Duygu , Dinçer, Tolga , Erdem, Ömer Alper . "EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)". Food and Health 1 / 4 (September 2015): 211-219 . https://doi.org/10.3153/JFHS15020 |
AMA | Cadun A. , Çaklı Ş. , Kışla D. , Dinçer T. , Erdem Ö. A. EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC). Food Health. 2015; 1(4): 211-219. |
Vancouver | Cadun A. , Çaklı Ş. , Kışla D. , Dinçer T. , Erdem Ö. A. EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC). Food and Health. 2015; 1(4): 211-219. |
IEEE | A. Cadun , Ş. Çaklı , D. Kışla , T. Dinçer and Ö. A. Erdem , "EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)", Food and Health, vol. 1, no. 4, pp. 211-219, Sep. 2015, doi:10.3153/JFHS15020 |
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