The Chemical Composition of Waxed Caviar and Determination of its Shelf Life
Yazarlar (3)
Prof. Dr. Hünkar Avni DUYAR Sinop Üniversitesi, Türkiye
Yusuf Özen Ödretmen
University Of Sinop, Türkiye
University Of Sinop, Türkiye
Kamil Ekici Van Yüzüncü Yıl Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SCOPUS dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Animal and Veterinary Advances | ||
| Dergi ISSN | 1680-5593 Dergi Bilgileri (2008) | ||
| Dergi Tarandığı Indeksler | SSCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2008 |
| Cilt / Sayı / Sayfa | 7 / 8 / 1029–1033 | DOI | 10.5555/20083286813 |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Female Pacific grey mullets with an average weight of 1048.30±174.93 g and average length of 47.98±2.45 cm were selected to verify the result of this study. Raw caviar derived from these fish had an average weight of 143.9±23 g. The salted caviar weight was 107.33±21.87 g, and the waxed caviar weight was 118.00±23.83 g. As a result of the chemical analyses made, the amount of raw protein was found to be 10.84±0.24% in the raw egg. However, it increased during the storage in the processed egg and was observed as 30.152±0.11% on the 50th day (0, 10, 20, 30, 40 and 50 days). The shelf life of waxed caviar was 40 days, since it became spoiled after the 50th day of storage. |
| Anahtar Kelimeler |
| Caviar | Pacific grey mullet (Mugil soiuy) | Shelf life | Wax |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 5 |
| Scopus | 5 |
| Google Scholar | 10 |