Sensory chemical and microbiological characteristics of canned smoked whiting roe pate
Yazarlar (4)
Prof. Dr. Nilgün GÜNERİ Sinop Üniversitesi, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Kübra Eryaşar Örer Bolu Abant İzzet Baysal Üniversitesi, Türkiye
Hasibe Nur Karabek
| Makale Türü | Özgün Makale (Diğer hakemli ulusal dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Gıda dergisi | ||
| Dergi ISSN | 1300-3070 | ||
| Dergi Tarandığı Indeksler | Academic Resource Index | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2013 |
| Cilt / Sayı / Sayfa | 38 / 5 / 259–266 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| This study was carried out to determine sensory, chemical and microbiological quality of raw whiting (Gadus merlangus euxinus Nordman, 1840) roe obtained from Middle Black Sea, smoked roes and the roe which were canned after smoked. Analyses of TVB-N, TBA, pH, total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total yeast-mold, total coliform bacteria and also the sensory analyses were done on the roe samples. Additionally, proximate composition values were obtained in both raw material and canned-smoked product. Moisture, protein, fat, ash, carbohydrate contents and calorie value of raw roe were 80.88%, 11.70%, 4.50%, 1.09%, 1.82% and 94.62 kcal, respectively. These values were determined as 61.34%, 8.64%, 12.52%, 1.12%, 16.37% and 212.74 kcal for the canned-smoked roe pate. In the chemical analysis findings, TVB-N and TBA values stayed within the acceptability limit values. It was observed in the microbiological analysis results that, microbial load of the raw material decreased with smoking process. No microbial load was found after the canning process. When all of the quality properties were taken into account, it was seen that the canned-smoked whiting roe pate might be offered for consumption as an alternative product and it might provide added value to food sector. |
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