Changes in the Quality of Surimi made from Thornback Ray Raja clavata L 1758 During Frozen Storage
Yazarlar (2)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Gülşah Sönmez Ondokuz Mayis Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Food Sciences and Nutrition (Q2) | ||
| Dergi ISSN | 0963-7486 Dergi Bilgileri (2007) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2007 |
| Cilt / Sayı / Sayfa | 58 / 7 / 557–566 | DOI | 10.1080/09637480701343762 |
| Makale Linki | http://www.tandfonline.com/doi/full/10.1080/09637480701343762 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Surimi was prepared from the thornback ray (Raja clavata L. 1758) and divided into two groups. The first group was prepared with 4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate as a cryoprotectant, while surimi in second group was prepared with 8% sorbitol and 0.3% sodium tripolyphosphate. The frozen surimi samples were stored at −23.8±2°C for 6 months. The total volatile basic nitrogen (8.40 mg/100 g for group A, 6.30 mg/100 g for group B), trimethylamine nitrogen (2.55 mg/100 g for group A, 2.38 mg/100 g for group B), thiobarbituric acid (1.29 mg malondialdehyde/100 g for group A, 1.17 mg malondialdehyde/100 g for group B), and pH values (7.34 for group A, 6.98 for group B) of surimi increased during frozen storage but remained within the acceptable limits. Total psychrophilic aerobic bacteria counts and sensory evaluation points in both groups decreased during frozen storage. The results … |
| Anahtar Kelimeler |
| Burgers | Cryoprotectant | Sodium tripolyphosphate | Sorbitol | Surimi | Thornback ray |
Science Direct
Changes in the Quality of Surimi made from Thornback Ray Raja clavata L 1758 During Frozen Storage
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 4 |
| Scopus | 5 |
| Google Scholar | 19 |