Synergistic Effect of Freezing and Irradiation on Bonito Fish Sarda sarda Bloch 1793
Yazarlar (2)
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Food Protection (Q2) | ||
| Dergi ISSN | 0362-028X Dergi Bilgileri (2016) | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2016 |
| Cilt / Sayı / Sayfa | 79 / 12 / 2136–2142 | DOI | 10.4315/0362-028X.JFP-16-026 |
| Makale Linki | https://linkinghub.elsevier.com/retrieve/pii/S0362028X22093401 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, bonito fish (Sarda sarda Bloch, 1793) were irradiated at 3 or 5 kGy, packaged, frozen, and stored at −20 ± 2°C for 12 months. During storage, the microbiological, physical, and chemical changes of the fish flesh were then assessed. Increasing the irradiation dose to 5 kGy provided greater inhibition of mesophilic and psychotropic aerobic bacteria (P < 0.05). Because fewer bacteria were detected in irradiated (3 and 5 kGy) as compared with unirradiated control fish suggests that freezing and irradiation yielded better results when combined. Irradiation at 3 and 5 kGy also positively impacted water activity, total volatile basic nitrogen, thiobarbituric acid–reactive substances, trimethylamine, and odor compared with the control group. However, a significant difference was not seen between the 3- and 5-kGy groups in terms of water activity, total volatile basic nitrogen, thiobarbituric acid–reactive substances … |
| Anahtar Kelimeler |
| Bonito | Freezing | Frozen bonito fish | Ionized radiation | Irradiated bonito fish | Irradiation |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 7 |
| Scopus | 12 |
| Google Scholar | 23 |