The effect of marinating technology on fish freshness; garfish (Belone belone euxini, Günther 1866).
Yazarlar (2)
Prof. Dr. Hünkar Avni DUYAR Sinop Üniversitesi, Türkiye
Esra Eke Gülüm
Sinop Üniversitesi
Sinop Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
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| Makale Dili | – | Basım Tarihi | 01-2020 |
| Cilt / Sayı / Sayfa | 6 / 2 / 63–73 | DOI | 10.5555/20210047498 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20210047498 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, marinades from fresh garfish (Belone belone euxini, Günther 1866) were prepared and stored at +4°C. Shelf life of products was investigated by examing the biochemical composition, chemical and sensory quality during 170 days storage period. According to biochemical composition results, average crude protein value of fresh and marinated garfish was 14.48±0.04 - 10.21±0.32%, average crude fat rate was 5.74±0.04 - 6.01±0.06%, average moisture rate was 74.13±0.27 - 72.93±0.10%, average crude ash rate was 3.70±0.61 - 5.52±0.02%, average carbohydrate rate was %1.95±0.24 - 5.33±0.16 and energy value was 143.95±0.25 - 135.57±0.13 respectively. The average pH values of garfish at the beginning and the end of the storage were in the defined limit values for marinated products. The average TVB-N values of garfish was 9.33±1.87 mg/100 g and at the end of the storage it was … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 1 |