Turkish Journal of Veterinary & Animal Sciences
DOI
-
Abstract
In this study, changes in the food component and meat yield in hot smoked tench (Tinca tinca L., 1758) were investigated. The meat yield of tench was calculated as 49.27 ± 0.76%. Before hot smoking the water content, and crude fat, crude protein, crude ash and carbohydrate levels were determined as 83.19 ± 0.56%, 1.11 ± 0.05%, 12.68 ± 0.57%, 1.13 ± 0.10% and 1.89 ± 0.14%, respectively. After hot smoking the water content and crude fat, crude protein, cude ash and carbohydrate levels were determined as 73.59 ± 0.35%, 1.56 ± 0.13%, 18.38 ± 0.64%, 4.29 ± 0.26% and 2.18 ± 0.15% , respectively.
Keywords
Tench, chemical composition, smoked, meat yield
First Page
1037
Last Page
1041
Recommended Citation
İZCİ, LEVENT and ERTAN, Ö. OSMAN (2004) "Changes in Meat Yield and Food Component of Smoked Tench (Tinca tinca L., 1758)," Turkish Journal of Veterinary & Animal Sciences: Vol. 28: No. 6, Article 11. Available at: https://journals.tubitak.gov.tr/veterinary/vol28/iss6/11
