A Research on the Changes of Some Properties of Pike-Perch Fishes Catched from Beyşehir Lake During 1994-1995 Fishing Period

Authors : Mustafa Karakaya, Aydin Kiliç

Pages : 50-60

View : 4 | Download : 16

Publication Date : 1995-12-15

Article Type : Research Paper

Abstract :In this research some morphological properties, condition, edible meat (%), the loss of cooking after three different cooking methods and yield parameters of Pike-Perch (Stizostedion lucioperca L. 1758) fished from Beyşehir lake between October 1994 and March 1995 were investigated. In this research work according to the results, the differences amongs the months for whole weight, cleaned weight, total length, fork length, yield, water, fat and crude ash contents were found as statistically significant (P < 0.01) The relationship between cooking methods and monthly edible cooked meat contents were also found significant (P < 0.01) In loss of cooking the differences between oil fried and grilled fish were found significant (P < 0.01) . In edible meat and loss of cooking the difference for months were found at significant level (P<0.01). In general, the highest edible meat was obtained for oil fried cooking method and the highest loss of cooking was observed for grill cooking method.
Keywords : : Levrek balığı, Morfolojik özellik, Randıman, Kondüsyon, Pişirme metodu.