Effects of Different Salting Process on the Storage Quality of Mediterranean Mussel Mytilus galloprovincialis L 1819
Yazarlar (5)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Gül Şah Sönmez
Ondokuz Mayis Üniversitesi, Türkiye
Ondokuz Mayis Üniversitesi, Türkiye
Prof. Dr. Meryem Yeşim ÇELİK Ondokuz Mayis Üniversitesi, Türkiye
Öğr. Gör. Metin Yalçin Ondokuz Mayis Üniversitesi, Türkiye
Yal Çin Kaya
Ondokuz Mayis Üniversitesi, Türkiye
Ondokuz Mayis Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Muscle Foods (Q3) | ||
| Dergi ISSN | 1046-0756 Dergi Bilgileri (2007) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2007 |
| Cilt / Sayı / Sayfa | 18 / 4 / 380–390 | DOI | 10.1111/j.1745-4573.2007.00093.x |
| Makale Linki | https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4573.2007.00093.x | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| ABSTRACT The effects of brine and dry salting on sensory and quality attributes of mussels stored at 4 ± 1C were investigated in this study. In brine salting method, the mussels were immersed in brine containing 26.4 g NaCl/100 mL water. In the dry salting method, the mussels were salted with a mixture of thin and thick granular salt by using the ratio of mussel to salt as 4:1 by weight. The salted mussels remained in the liquid pickle formed by salt and liquid extracted from the mussels. This solution was not drained during the storage period. Both brine‐salted and dry‐salted mussels were stored at 4 ± 1C. Initial dry matters were 13.94 and 20.75% in raw and boiled mussels, which increased to 32.84 and 39.67%, respectively at the end of the storage time after brine and dry salting. Salt content was 0.87% in raw mussels, and increased to 21.01% in brine‐salted mussels and 25.26% in dry‐salted mussels at … |
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BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 18 |
| Scopus | 30 |
| Google Scholar | 71 |