Production and quality determination of marinade from different fish species
Yazarlar (2)
Prof. Dr. Hünkar Avni DUYAR Sinop Üniversitesi, Türkiye
Esra Eke
University Of Sinop, Türkiye
University Of Sinop, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Animal and Veterinary Advances (Q4) | ||
| Dergi ISSN | 1680-5593 Dergi Bilgileri (2009) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2009 |
| Cilt / Sayı / Sayfa | 8 / 2 / 270–275 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study the shelf life of bonito (Sarda sarda, Bloch 1793) and anchovy (Engraulis encrasicholu, Linnaeus 1758) marinades were investigated. Marinades from fresh bonito and anchovy were prepared and stored at+ 4ÂC. Shelf life of products was investigated by examing the biochemical composition, chemical and sensory quality during 170 days storage period. According to biochemical composition results, average crude protein values of fresh and marinated bonito and anchovy were 13.25 ±0.13-11.45 ±0.64%, 11.89 ±0.66-10.19 ±0.04%, average crude fat rates were 17.01 ±0.29-22.40 ±0.06%, 11.11 ±0.24-11.59 ±0.05%, average moisture rates were 62.45 ±1.28-59.07 ±0.07%, 72.04 ±0.11-70.75 ±0.19%, average crude ash rates were 3.87 ±0.04-4.76 ±0.01%, 2.14 ±0.07-5.12 ±0.02%, respectively. The average pH values of bonito and anchovy at the beginning and the end of the … |
| Anahtar Kelimeler |
| Anchovy | Bonito | Marinade | Proximate composition | Shelf life |
