•  
  •  
 

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.

First Page

1037

Last Page

1041

Share

COinS