Determination of Shelf Life of Fish Ball Marinated After Frying Process
Yazarlar (5)
Nilgün Kaba
Bengünur Çorapcı
Kübra Eryaşar
Şennan Yücel
Nihat Yeşilayer
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Italian Journal of Food Science | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2014 |
| Cilt / Sayı / Sayfa | 26 / 2 / – | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Seafood may spoil sooner in contrast to other meat products due to higher water amount and lower connective tissue.(VArLIK et al., 2004). Under normal refrigerated storage conditions, the shelf life of these products is limited by enzymatic and microbiological spoilage (ASHIE et al., 1996). Microorganisms are the major cause of spoilage of most seafood products. However, only a few members of the microbial community like the specific spoilage organisms, give rise to the offensive off-flavours associated with seafood spoilage (GrAM and DALGAArD, 2002). A great number of seafood processing techniques have been applied to slow down that spoilage. these processing technologies have been increased through developing knowledge. On the other hand, while that increase is being achieved, traditional methods have not been given up completely; in fact, these methods are still being used and developed (VArLIK et al., 2004). Marination is one of the oldest processing methods that is used for preservation of fish and other seafood (GIUFFrIDA et al., 2007). Generally, marinated fish is ready to eat food that is not heat-processed (GrAM and HUSS, 1996). Marination is the process of ripening fish and making it edible by treating with vinegar or organic acids and salt without using the heating process. Products after ripening process are packaged with brine, sauce, cream, mayonaisse or oil and served for consumption. the fresh, frozen and salted fish or fish parts may be used in marination technology. Fishes mainly used in marination are herring, anchovy, sardine, snakefish, trout, mackerel and silverside. Also, shellfish like mussel and shrimp may … |
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