TY  - JOUR
TT  - Effects of deep-frying to sardine croquettes’ chemical composition
AU  - Çankırılıgil, Ekrem Cem
AU  - Berik, Nermin
PY  - 2017
DA  - September
DO  - 10.12714/egejfas.2017.34.3.08
JF  - Ege Journal of Fisheries and Aquatic Sciences
JO  - EgeJFAS
PB  - Ege Üniversitesi
WT  - DergiPark
SN  - 2148-3140
SP  - 293
EP  - 302
VL  - 34
IS  - 3
KW  - Sardalya
KW  - derin yağda kızartma
KW  - kroket
KW  - amino asit
KW  - yağ asidi
N2  - Fish croquettes were produced withsardine meat and effects of deep-frying on chemical composition of the productswere determined in this study. The crude fat and ash increased in the sardinecroquettes while water and crude protein decreased with frying process(P<0.05). Amino acid analyses showed that amount of glutamic acid, lysineand leucine were the highest ones respectively. The amount of leucine,isoleucine, lysine, phenylalanine and threonine decreased while the amount ofthe methionine remained in the same level statistically after deep-frying. Theessential amino acids for human expect tryptophan were specified in sardinemeat and croquettes. Total of saturated fatty acids in sardine meat decreasedassociated with increasing of unsaturated fatty acids during the croquetteproduction and deep-frying process. Polyunsaturated fatty acids such asdocosahexaenoic acid, eicosapentaenoic acid and linoleic acid were detected inall groups. Considering the elemental composition of the final product afterdeep-frying, this research study indicates that deep-frying does not effect anumber of trace elements. Also, toxic elements for human health were notdetected in any products.
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UR  - https://doi.org/10.12714/egejfas.2017.34.3.08
L1  - https://dergipark.org.tr/tr/download/article-file/313128
ER  -