Shelf Life of Anchovy Engraulis encrasicholus L 1758 Patties Stored at 4 C
Yazarlar (5)
Nilgün Kaba
Dr. Öğr. Üyesi Şennan YÜCEL Sinop Üniversitesi, Türkiye
Bengünur Çorapcı
Özgül Özer
Kübra Eryaşar
| Makale Türü |
Özgün Makale
(Diğer hakemli ulusal dergilerde yayınlanan tam makale)
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| Dergi Adı | Akademik Gıda | ||
| Dergi Tarandığı Indeksler | CAB, EBSCO | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2012 |
| Cilt / Sayı / Sayfa | – / 4 / – | DOI | – |
| UAK Araştırma Alanları |
Temel Bilimler
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| Özet |
| In this study, shelf life of anchovy patties stored at 4°C was determined. Sensory properties, pH, total volatile base nitrogen TVB-N , thiobarbituric acid TBA , trimethyl-amine TMA and total mesophilic aerobic bacteria TMAB , total yeast-mold TYM and total coliform bacteria TCB counts of patties were determined daily. According to sensory and microbiological quality criteria, anchovy patties became inconsumable at the 8th day of storage. Effect of storage time on the sensory score, value of pH, TVB-N, TBA, TMA, TMAB, TYM and TCB of patties was found significant p |
| Anahtar Kelimeler |
