The effects of hot smokking on the chemical composition and shelf life of Mediterranean mussel Mytilus galloprovincialis L 1819 under chilled storage
Yazarlar (5)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Gülşah Sönmez
Prof. Dr. Meryem Yeşim ÇELİK University of Sinop, Türkiye
Öğr. Gör. Metin Yalçin University of Sinop, Türkiye
Yalçin Kaya
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation (Q3) | ||
| Dergi ISSN | 0145-8892 Dergi Bilgileri (2008) | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2008 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-12-2008 |
| Cilt / Sayı / Sayfa | 32 / 6 / 912–922 | DOI | 10.1111/j.1745-4549.2008.00221.x |
| Makale Linki | https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2008.00221.x | ||
| UAK Araştırma Alanları |
Su Ürünleri Yetiştiriciliği
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| Özet |
| ABSTRACT In this study, effects of boiling and hot smoking on proximate composition and shelf life of mussels stored at 4 ± 1C were investigated. Dry matter, crude protein, crude fat and crude ash levels were determined as 13.94, 10.30, 1.14 and 0.95% in fresh mussels 20.75, 13.83, 2.11, 0.77% after boiling and 39.57, 22.22, 10.04%, 6.02% after hot smoking, respectively. Trimethylamine nitrogen values in fresh, boiled and hot smoked mussels were determined as 1.13, 1.01 and 1.07 mg/100 g, respectively, and increased to 24.35 mg/100 g at 18th day of the storage period. pH value in hot smoked mussels ranged between 4.85 and 4.51 during the chilled storage. According to the results, mussels smoked by hot smoking and stored at refrigerator temperature (4 ± 1C) for 12 days can be consumed. PRACTICAL APPLICATIONS In many countries, smoking is used to obtain products that are popular for … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Web of Science | 12 |
| Scopus | 12 |
| Google Scholar | 32 |