@article{article_289602, title={EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)}, journal={Food and Health}, volume={1}, pages={211–219}, year={2015}, DOI={10.3153/JFHS15020}, url={https://izlik.org/JA37PP32ZZ}, author={Cadun, Aslı and Çaklı, Şükran and Kışla, Duygu and Dinçer, Tolga and Erdem, Ömer Alper}, keywords={Fiber,Fish patties,Chemical quality,Sensory,Expressible moisture,Microbiology}, abstract={<p class="MsoNormal" style="text-align:justify;"> <span lang="en-us" style="font-size:10pt;" xml:lang="en-us">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. </span> </p> <p> </p>}, number={4}