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Changes In Meat Yield And Food Component Of Smoked Tench (Tinca Tinca L., 1758), Levent İzci̇, Ö. Osman Ertan
Changes In Meat Yield And Food Component Of Smoked Tench (Tinca Tinca L., 1758), Levent İzci̇, Ö. Osman Ertan
Turkish Journal of Veterinary & Animal Sciences
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 …
Microbiological Quality And Chemical Composition Of The Döner, Vi̇ldan Küpeli̇ Gençer, Mükerrem Kaya
Microbiological Quality And Chemical Composition Of The Döner, Vi̇ldan Küpeli̇ Gençer, Mükerrem Kaya
Turkish Journal of Veterinary & Animal Sciences
Chemical composition and microbiological quality of 40 döner samples (cooked) taken from 8 different restaurants in Erzurum city center were investigated. Total aerobic bacteria count was an average of 5.1 log CFU/g. Lactic acid bacteria counts in 20% of samples, Enterobacteriaceae and S. aureus counts in 60% of samples, coliform bacteria counts in 45% of samples, E. coli counts in 67.5% of samples, and C. perfringens count in 85% of samples were under detectable levels (