Quality Changes of Whiting Merlangius merlangus euxinus N 1840 Stored at Ambient and Refrigerated Temperatures
Yazarlar (2)
Prof. Dr. Sevim Köse Karadeniz Teknik Üniversitesi, Türkiye
Prof. Dr. Mehmet Emin ERDEM Karadeniz Teknik Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
|
||
| Dergi Adı | Turkish Journal of Fisheries and Aquatic Sciences | ||
| Dergi ISSN | 1303-2712 | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2001 |
| Cilt / Sayı / Sayfa | 1 / 1 / 59–65 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
|
||
| Özet |
| In this study, the quality changes of whiting during storage at ambient and refrigerated temperatures were investigated using sensory, physical, bacteriological and chemical analyses. Three different whiting batches that were caught between the beginning of April and the end of May were used and sampling was carried out each day. The results showed that there were no significant differences among whiting batches except for bacteriological counts. Storage time and temperature had a significant effect (p< 0.001, p< 0.05) on all the physical, chemical, bacteriological, and sensory values. The bacteriological counts, total volatile base nitrogen (TVB-N), pH, trimethylamine (TMA) and thiobarbituric acid (TBA) values increased significantly (p< 0.05) while sensory results decreased (p< 0.05). According to sensory results, the samples were acceptable for 1 day for ambient temperatures and for 2 days for refrigerated samples. The results of bacteriological counts and TVB-N agreed with the sensory results within the reported acceptable limits. |
| Anahtar Kelimeler |
| refrigeration | storage quality | Merlangius merlangus | whiting | cold storage |
