Effects of Natural and Artificial Colorants on Hot Smoked Garfish Belone belone Linnaeus 1761 Stored at 4 1 C
Yazarlar (3)
Prof. Dr. Nilgün GÜNERİ Sinop Üniversitesi, Türkiye
Özgül Özer
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Aquatic Food Product Technology (Q4) | ||
| Dergi ISSN | 1049-8850 Dergi Bilgileri (2017) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 11-2017 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 27-06-2016 |
| Cilt / Sayı / Sayfa | 26 / 10 / 1233–1243 | DOI | 10.1080/10498850.2015.1117032 |
| Makale Linki | https://www.tandfonline.com/doi/full/10.1080/10498850.2015.1117032 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, the effects of natural and artificial colorants on the shelf life of hot smoked garfish were investigated in terms of its chemical, microbiological, and sensory quality. Turmeric and Sunset Yellow FCF were used as the natural and artificial colorants, respectively. The amount of total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA), counts of total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total yeast and molds increased during the storage (p < 0.05). The results showed that turmeric and Sunset Yellow FCF had a significant effect on pH value and salt content of hot smoked garfish samples during storage (p < 0.05). According to the sensory analysis results, the shelf life of hot smoked garfish stored at 4 ± 1ºC was determined as 17 days. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 3 |