THE SENSORY, NUTRITIONAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF WITHOUT PRE-TREATMENT FROZEN STORED (-22± 1 ºC) ANCHOVY (Engraulis encrasicolus, Linnaeus 1758) AND BONITO …
Yazarlar (1)
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
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Özgün Makale
(Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale)
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| Dergi Adı | The Food Journal | ||
| Makale Dili | – | Basım Tarihi | 01-2018 |
| Cilt / Sayı / Sayfa | 43 / 6 / 1075–0 | DOI | – |
| Makale Linki | https://unis.sinop.edu.tr/app_files/2025/12/Yayin_Pdf_3502_e92b64d8.pdf | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| The objective of this study was to determine the sensory, nutritional, chemical and microbiological properties of two fish species, anchovy (Engraulis encrasicolus L. 1758) and bonito (Sarda sarda Bloch 1793), without pre-treatment at frozen storage period. Bonito samples were then packed into freezer bags and anchovy samples were place into styrofoam plates and then wrapped with cling wrap. Both groups were stored at-22±1 ºC during 12 month. Analysis of nutritional composition, pH, water activity, TVB-N, TBA and microbiological analyzes in fresh fish (0. day) and frozen fish (12 months), peroxide analysis, amino acid and fatty acid analyzes in frozen fish (end of 12 months) and sensory analyses were carried out at the end of day 0, month 6 and month 12. It was determined that bonito samples stored in refrigerator bags maintained consumable properties even after 12 months at-22±1 ºC, and the anchovy samples that placed into styrofoam plates and then wrapped with cling wrap deteriorated as sensory properties at the end of 6 month. |
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