TY - JOUR TT - EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC) AU - Cadun, Aslı AU - Çaklı, Şükran AU - Kışla, Duygu AU - Dinçer, Tolga AU - Erdem, Ömer Alper PY - 2015 DA - October DO - 10.3153/JFHS15020 JF - Food and Health JO - Food Health PB - Özkan ÖZDEN WT - DergiPark SN - 2602-2834 SP - 211 EP - 219 VL - 1 IS - 4 KW - Fiber KW - Fish patties KW - Chemical quality KW - Sensory KW - Expressible moisture KW - Microbiology N2 - The effect of different types(wheat fiber (WF) and ap­ple fiber (AF)) of fibers and different sizes of wheatfi­bers (WF 200 and WF 400) on the quality of fish patties during storage wasdetermined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) in­strumental(color, texture parameters and expressible moisture), sensory, andmicrobiological analysis (yeast and mold, total aerobic plate count) of fishpatties were done to determine the effects of the fibers. 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UR - https://doi.org/10.3153/JFHS15020 L1 - https://dergipark.org.tr/en/download/article-file/273064 ER -