Turkish Journal of Veterinary & Animal Sciences
Abstract
Chemical, physical and sensory changes in the fridge condition of Pike-Perch, pickled in various salt concentrations (15%, 20% and 25%), were investigated in this study. During the storage period, a significant decrease in the amount of crude protein and lipid as well as an increase in dry matter and crude ash values were observed in all groups. However, a decrease in protein and lipid levels occurred depending on salt concentrations (p
DOI
-
Keywords
Pike-Perch, Sander lucioperca, Brine, Refrigerator, Chemically, Physically, Quality Changes
First Page
865
Last Page
869
Recommended Citation
ÇELİK, M, & GEREK, A (2002). Changes in Quality of Pickled Pike-Perch (Sander lucioperca Bogustkaya & Naseka, 1996) in Fridge Conditions. Turkish Journal of Veterinary & Animal Sciences 26 (4): 865-869. https://doi.org/-
