THE DETERMINATION OF SOME CHEMICAL PARAMETERS ANDCOLOR CHANGES OF ANCHOVY (Engraulis encrasicolus L. 1758)DURING THE MARINATION PROCESS
Yazarlar (1)
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2018 |
| Cilt / Sayı / Sayfa | 43 / 4 / 655–662 | DOI | – |
| Makale Linki | https://unis.sinop.edu.tr/app_files/2025/12/Yayin_Pdf_10571_9763d456.pdf | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| In this study, it was aimed to determine physico-chemical parameters and color changes of anchovy during the marination. After thawing process, anchovy was cleaned and prepared for marination. It was marinated with 10% salt, 4% alcohol vinegar and 0.2% citric acid (fish: brine; 1:2) at 4±2°C, for 24h. During margination; color, aw, pH, salt and vin... |
| Anahtar Kelimeler |
