The quality characteristics of tub gurnard (Chelidonichthys lucerna Linnaeus, 1758) saute packaged with modified atmosphere (MA).
Yazarlar (2)
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Demet Kocatepe Sinop Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2019 |
| Cilt / Sayı / Sayfa | 44 / 6 / 1059–1070 | DOI | – |
| Makale Linki | https://www.researchgate.net/profile/Demet-Kocatepe/publication/337185559_The_quality_characteristics_of_tub_gurnard_Chelidonichthys_lucerna_Linnaeus_1758_saute_packaged_with_modified_atmosphere_MA/links/5dca9799a6fdcc57504124b7/The-quality-character | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| In this study, nutritional composition, physical, chemical, microbiological properties and shelf life of MA packaged tub gurnard saute were investigated. Protein, fat, moisture, ash, carbonhydrate and energy values of saute were found as 12.14 g/100g, 7.62 g/100g, 71.55%, 2.56%, 6.13% and 141.63 kcal/100 g, respectively. The pH value was 6.28 (day 0) and 7.36 at the end of storage (day 20). Water activity values were measured as 0.95 during storage time (P> 0.05). TBARS and TVB-N values did not exceed the consumption limit values which admitted as limit values on seafoods during 20 days. L*, a* and b* values were measured as 67.62, 5.00, 25.31 (day 20). As a result, it was determined advisable shelf life of saute for consumer that cooked at 150 C for 20 min, MA packaged ratios% 60CO2/% 40O2 and storaged at+ 4±1 C during 20 day as 16 day when considering the increase of specific degradation bacteria. |
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