1989, Cilt 5, Sayı 1, Sayfa(lar) 029-035
Grading studies on fresh water fishes in Konya region
Nazif ANIL1, Yusuf DOĞRUER2, Mustafa NİZAMLIOĞLU5, Semra TUFAN4, Kadir ÖZ5
1Prof. Dr., S. Ü. Vet. Fak., Besin Hij. ve Teknol, A. D., Konya
2Arş. Gör., S. Ü. Vet. Fak., Besin Hij. ve Teknol. A. D., Konya
3Arş., Gör., S. Ü. Vet. Fak., Besin Hij. ve Teknol. A. D., Konya
4Arş. Gör., YY. Ü. Vet. Fak., Besin Hij. ve Teknol. A.B., Van
5Biyolog, S. Ü. Vet. Fak., Besin Hij. ve Teknol. A. D., Konya
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This investigation was carried out to develop a grading system and to determine the quality factors for fresh water fishes caught in Konya region.

The contents of head, scales, s'kin, fins, internal organs and fishbones; the waste percentages; the yields of fish meat and the organoleptique quality factors were determined on various fresh water fishes. The waste percentages Were found to be 35.61 % for fresh water mullet, 43.612 % for carp, 44.21 % for scaleless carp, 32.26 % for pearl fish, 37.25 % for shiraz and 29.54 % for zander. Therefore, they had a dressing percent of 64.38 %, 56.37 %, 55.78 %, 67.73 %, 6)2.74 % and 70.45 %, respectively. Furthermore, the organoleptique acceptance levels for the same fishes were valued at 7.80, 8.17, 8.412, 6.57, 6.57 and 9.31, respectively.

Zander gave the highest dressing percent (70.45 %) due to its lowest waste percentage (29.54 %), plus its quality grade was quite superior (9.31). On the other hand, carp and scaleless carp had a satisfactory meat quality (8.17, 8.42), although they have possesed a low dressing percent (56.37 %, 55.78 %).