Changes in quality of pickled Pike-Perch (Sander lucioperca Bogustkaya & Naseka, 1996) in fridge conditions [Sudak (Sander lucioperca Bogustkaya & Naseka, 1996) salamurasinin buzdolabi şartlarindaki kalite degişimleri]

Chemical, physical and sensory changes in the fridge condition of Pike-Perch, pickled in various salt concentrations (15%, 20% and 25%), were investigated in this study. During the storage period, a significant decrease in the amount of crude protein and lipid as well as an increase in dry matter and crude ash values were observed in all groups. However, a decrease in protein and lipid levels occurred depending on salt concentrations (p<0.01). The effect of the amount of salt and the duration in salt on two of the important criteria for food decomposition, TVB-N and TBA, were significant (p