Effect of ground tench (tinca tinca l., 1758) flesh substitution on chemical, microbiological and sensory properties of tarhana

Abstract

The aim of this study was the fortification of tarhana with ground tench flesh, which is a good source of animal protein. Flour in the tarhana formulations were substituted with five different concentrations (0%, 5%, 10%, 15% and 20%) of washed ground tench flesh (GTF). Moisture, protein, ash, fat, pH value and acidity degree of the samples changed between 4.45% and 8.86%, 18.47% and 26.64%, 9.25% and 10.90%, 3.95% and 5.00%, 5.84 and 6.00, and 19.50 and 30.62, respectively. The free amino acids (FAAs) in tarhana samples were determined by a HPLC system with a fluorescence detector. The microbiological analysis of tarhana samples revealed that, the microbiological load of all tarhana samples were in the acceptable limit of the Turkish Tarhana Standard. In conclusion 15% substitution level of ground tench flesh (GTF15) was successfully applied in the production of tarhana.