Erdem, EmineYapar, AydinSaricoban, Cemalettin2021-01-062021-01-062014Erdem, E., Yapar, A., Saricoban, C. (2014).Effect of ground tench (tinca tinca l., 1758) flesh substitution on chemical, microbiological and sensory properties of tarhana. Journal of Selcuk University Natural and Applied Science, 3, (2), 10-27.2147-3781https://hdl.handle.net/20.500.12395/41005The 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.eninfo:eu-repo/semantics/openAccessTarhanaTench fleshProteinAmino acidAcidityArticle321027