The New Gastronomic Product: Dried and Vacuumed Rainbow Trout Roe
Yazarlar (7)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Öğr. Gör. İrfan KESKİN Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Asiye Eyüboğlu
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(ESCI dergilerinde yayınlanan tam makale)
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| Dergi Adı | Annals of the University Dunarea De Jos of Galati Fascicle Vi Food Technology | ||
| Dergi ISSN | 1843-5157 Dergi Bilgileri (2021) | ||
| Dergi Tarandığı Indeksler | ESCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2021 |
| Cilt / Sayı / Sayfa | 45 / 1 / 26–37 | DOI | 10.35219/FOODTECHNOLOGY.2021.1.02 |
| Makale Linki | https://www.proquest.com/docview/2578873963?pq-origsite=gscholar&fromopenview=true | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, it was aimed to investigate that the effect of drying process on rainbow trout (Oncorhynchus mykiss Walbaum, 1792) roes in terms of the proximate composition, aw, pH, TVB-N, TBARs, microbiological counts and color parameters. Drying was lasted 42 hours including, 18 hours at 30 o C and 24 hours at 45 o C. The dried fish roes were vacuum-packed (vacuum degree 0.02 MPa) and stored at 4 o C for 90th days. The crude lipid, crude protein, crude ash and moisture contents of fresh fish roe was 6.67%, 18.51%, 2, 67%, and 71.99%, respectively. No change detected in terms of a w value in vacuum packed dried eggs between the first and 90 days (p> 0.05). While the pH value of the fresh roe decreased with pretreatments and drying, TVB-N and TBARs value increased. At the end of the storage period, TVB-N value reached to 42.57 mgN/100g. The total mesophilic aerobe bacteria count of dried roes did not exceed the limit value at the end of the storage period. Total anaerobe mesophilic bacteria, Total Coliform, E. coli, H 2 S producing bacteria (including S. putrefaciens) and Lactic acid bacteria counts of fresh and vacuumed dried roes were below detectable limit values (< 0.30 LogCFU/g). In conclusion, it has been determined that vacuum-packed dried rainbow trout roes can be safely consumed for 60 days at±4 o C. |
| Anahtar Kelimeler |
| Caviar dried roe | Rainbow trout | Roe | Vacuum package |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 2 |