Determination Of Quality Changes Of Hot Smoked Rainbow Trout (Oncorhynchus mykiss Walbaum 1792) Fillets Kept In The Deep Freeze For Different Storage Time Periods
Yazarlar (3)
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Öğr. Gör. İrfan KESKİN Sinop Üniversitesi, Türkiye
Prof. Dr. Mehmet Emin ERDEM Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
|
||
| Dergi Adı | Fresenius Environmental Bulletin (Q4) | ||
| Dergi ISSN | 1018-4619 Dergi Bilgileri (2019) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 07-2019 |
| Kabul Tarihi | 25-04-2022 | Yayınlanma Tarihi | 30-06-2022 |
| Cilt / Sayı / Sayfa | 28 / 8 / 5962–5972 | DOI | 10.35229/jaes.1068174 |
| Makale Linki | https://dergipark.org.tr/tr/download/article-file/2232528 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
|
||
| Özet |
| In this study, the aim was to detect sensory, chemical and microbiological properties of hot smoked rainbow trout, after stored at deep freeze for 6 and 12 months. The quality control of hot smoked rainbow trout under refrigerator condition were carried out by the analyses of, TVB-N, TBARs, pH value, total mesophilic aerobic bacteria count (TMAB), total psychotropic aerobic (TPAB) bacterial count, total coliform (TC) and total mold-yeast (TM-Y) count. The total volatile basic nitrogen (TVB-N) values of the hot smoked K, A and B groups exceeded the limit values on the 14th, 9th and 3rd days and the TBARs values on the 16th, 13th and 7th days respectively. According to the results of microbiological analysis, while Total Psychrophilic Aerobic Bacteria (TPAB) counts not exceed the limit value, Total Mesophilic Aerobic Bacteria (TMAB) counts in K, A and B groups exceed the limit values at 21th, 14th and 10th days … |
| Anahtar Kelimeler |
| Frozen storage | Hot smoking | Quality | Rainbow trout | Shelf life |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 2 |
| Scopus | 1 |
| Google Scholar | 5 |