2.3. Pyhsico-chemical analysisTotal

2.3. Pyhsico-chemical analysis

Total solids and titratable acidity of samples were measured according to the Turkish Standard TS 1330 (TSE, 1999). The pH values were deter- mined electrometrically with a pH meter (WTW, Wielheim, Germany). Fat and fat in solids were determined by Gerber method as described in Turkish Standard TS 8189 (TSE, 1990). The protein content was measured by Kjeldahl (Gerhardt Vapotest VAP 30 distillation systems, Gerhardt Turbotherm and Turbosog digestion systems) according to AOAC method (AOAC, 1990). Ash content was quantitated by dry ashing the samples in a muffle furnace at 550 ◦ C for 6 h. Before samples were placed in a muffle furnace, they were dried in an oven at 105 ◦ C.