Utilization of Clarias gariepinus (Burchell 1822) According to Different Processing Methods and Determination of Chemical Components

Authors

ŞENGÜL BİLGİN
MUSTAFA ÜNLÜSAYIN
HAYRİ GÜLYAVUZ

DOI

-

Abstract

In this study, the chemical components of Clarias gariepinus (Burchell 1822), which is distributed in Aksu Stream in the Antalya region of Turkey, and their suitable utilization methods were investigated. 68% fish flesh yield, 16.58% protein, 75.44% moisture, 5.38% fat and 1.21% crude ash were established. Different processing methods, hot smoking boiling and roasting were applied. As a result of these applications, from the point of view of consumption, the most suitable product was determined to be the hot smoked one. The colour, smell, texture and taste of the product obtained with hot smoking were found to be optimum.

Keywords

African Catfish, Clarias gariepinus, Chemical Component, Hot Smoking

First Page

309

Last Page

312

Recommended Citation

BİLGİN, ŞENGÜL; ÜNLÜSAYIN, MUSTAFA; and GÜLYAVUZ, HAYRİ (2001) "Utilization of Clarias gariepinus (Burchell 1822) According to Different Processing Methods and Determination of Chemical Components," Turkish Journal of Veterinary & Animal Sciences: Vol. 25: No. 3, Article 15. Available at: https://journals.tubitak.gov.tr/veterinary/vol25/iss3/15