@article{article_292918, title={Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine}, journal={Ege Journal of Fisheries and Aquatic Sciences}, volume={34}, pages={81–91}, year={2017}, DOI={10.12714/egejfas.2017.34.1.12}, url={https://izlik.org/JA24WA96ER}, author={Şen, Evren Burcu and Çaklı, Şükran and Kılınç, Berna}, keywords={Surimi,jel,doku,kimyasal,mikrobiyolojik ve duyusal kalite}, abstract={<div style="border-top:solid 1pt;border-left:none;border-bottom:solid 1pt;border-right:none;padding:1pt 0cm 1pt 0cm;"> <p class="MsoNormal" style="text-align:justify;border:none;padding:0cm;"> <span lang="en-us" style="font-size:8pt;font-family:’Arial Narrow’, sans-serif;" xml:lang="en-us"> <span style="font-size:12px;">In this study,
whiting (Theragra chalcogramma, Pallas, 1814) and sardine (Sardina pilchardus,
Walbum, 1792) were used as a raw material for surimi production.  </span> <span style="font-size:12px;">Every 30 days direct gels and kamaboko gels
produced from frozen surimi packages during the 60 days storage. At the end of
the washing sycle of the fish mince 88% of myoglobin content in sardine mince
were suspended. Protein amount of whiting, whiting surimi, sardine and sardine
surimi were detected 19.65 %, 18.00 %, 20.96 % and 19.27 %, respectively.
Whitening values of surimi gels from whiting and sardine surimi were detected
higher in direct gels at 60. days of storage as 63.57 and 67.62 respectively.
TBA values of whiting surimi was determined 2.71 mg malonaldehyde/kg at the end
of 60 days storage while it was determined as 5.79 mg malonaldehyde/kg for
sardine. According to the results of TBA and microbiological analyses, the
surimi from sardine and whiting was not exceed the acceptable limits. Although
surimi made from whiting were determined as ‘acceptable’ at second month of
storage, surimi made from sardine were no longer acceptable because of the oxidation
problem according to the results of sensory analyses. </span> </span> </p> <p> </p> </div>}, number={1}