The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (Sarda sarda) Stored at 4 degrees C
Yazarlar (4)
Prof. Dr. Hünkar Avni DUYAR Sinop Üniversitesi, Türkiye
Prof. Dr. Mehmet Emin ERDEM Sinop Üniversitesi, Türkiye
Doç. Dr. Serap Samsun Ordu Üniversitesi, Türkiye
Ferhat Kalaycı Recep Tayyip Erdogan University, 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 | SCI | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2008 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-01-2015 |
| Cilt / Sayı / Sayfa | 7 / 9 / 1117–1122 | DOI | 10.18864/iujfas.82582 |
| Makale Linki | http://iupress.istanbul.edu.tr/journal/ase/article/mineral-and-trace-element-contents-of-warty-crab-eriphia-verrucosa-and-brown-shrimp-crangon-crangon | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The effect of 2 kinds of wood on the quality of hot smoking vacuum-packed Atlantic bonito (Sarda sarda) was investigated during storage at 4°C. The quality changes of samples during storage were evaluated by pH, TVB-N, TMA, TBA and sensory analyses. The contamination of benzo(a)pyrene (B[a]P) in smoked fish samples was also analysed. B[a]P was found at 0.220±0.35 ppb in samples smoked with mixed woods (Group A) and 0.088±0.21 ppb in samples smoked with apple wood (Group B). Significant differences were observed between groups A and B in terms of pH and TVB-N (p<0.05). The TMA and TBA values were not significantly different at the end of the storage period. A significant decrease was found in sensory scores of the samples for Group A and Group B after 60 days of storage. There were significant difference between the groups for colour, odour and taste at the end of storage period (p … |
| Anahtar Kelimeler |
| B[a]P | Quality indicators | Sarda sarda | Self life | Smoking | Vacuum-packed |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 7 |
| Scopus | 9 |
| Google Scholar | 25 |