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- Title
أثر اضافة المنكهات في العلیقة على الصفات الحسیة لاسماك Cyprinus carpio L.الشائع ا.
- Authors
مایكل فارنر, خالد ولیم; الحمداني, قصي حامد; محمد, أمیر عباس; الدبیكل, عادل یعقوب; عبدالعظیم, مها
- Abstract
Dietary additives were used as flavoring to the diets of fish and examine their effects on the sensory properties (taste, flavor and overall acceptability) for young common carp Cyprinus carpio L. after cooking (Grill). Sensory tests were conducted by the arbitrators of experienced and competent in the Department of Food Science and accordance with a sensory evaluation form. The average fish weight was 45.40 ± 0.1403 g . Cardamom powder (B) and Anise (C) were used as additives to the diets while (A) represent control diet. Fish were fed by 1.5 % of body weight at a rate of one meal day for two months. It was found that the addition of flavoring substances did not significantly affect the chemical composition of the diet. Also, the addition of cardamom and Anise led to significant differences (P <0.05) in weight gain of the fish. The current study showed that the fish fed on the diet B (cardamom) superior in terms of taste and flavor in comparison with diet C (Anise).
- Publication
Basrah Journal of Agricultural Sciences, 2016, Vol 29, Issue 1, p1
- ISSN
1814-5868
- Publication type
Article