TY  - JOUR
T1  - Chemical composition and sensory quality of fish onion rings made from rainbow trout (Oncorhynchus mykiss)
AU  - Karaton Kuzgun, Nermin
PY  - 2018
DA  - June
Y2  - 2018
JF  - International Journal of Nature and Life Sciences
JO  - Int J Nature Life Sci
PB  - Uğur ÇAKILCIOĞLU
WT  - DergiPark
SN  - 2602-2478
SP  - 34
EP  - 41
VL  - 2
IS  - 1
LA  - en
AB  - In this study, it was aimed to generate of fish onion rings using Oncorhynchus mykiss. Based on the onionrings dough, wheat flour, corn flour, fish meat, salt, onion and cold waterwere added and stirred until a homogenous dough was obtained. Adding differentproportion fish meat into the dough mixture, five different groups of onionrings were produced. After the mixture was formed as the shape of the onion ringby the dough shaping apparatus, the fish onion rings was applied in thefreezing form for at least 2 days. Chemical composition (protein, moisture,ash, oil, and carbohydrate), energy values and sensory quality of the sampleswere obtained. Commenting the data determined as statistically; it was obtainedthat the difference between these five groups was significant (p<0.05) withregard to food composition. Furthermore, energyvalues of the fish onion rings were determined the highest as 326.69±13.61 Cal/100 g in all of the groups. As a result of sensory analysis of fish onion rings,samples in the onion rings containing 18% fish meat received the highest rating of likes bythe panelists among the onion rings samples that were prepared experimental.
KW  - Fish onion rings
KW  - Oncorhynchus mykiss
KW  - fast food
KW  - chemical composition
KW  - sensory quality
KW  - energy values
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CR  - URL1-2018. http://www.ozdilekteyim.com/shop/tr/kocaelihipermarket/superfresh-citir-halka-kroket-450gr
CR  - URL2-2018. http://www.feast.com.tr/sogan-halka
UR  - https://dergipark.org.tr/en/pub/ijnls/issue//541118
L1  - https://dergipark.org.tr/en/download/article-file/672944
ER  -