Quality changes of processed with marinade, brine and spice horse mackerel (Trachurus mediterraneus, Steindachner, 1868) during storage.
Yazarlar (3)
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2005 |
| Cilt / Sayı / Sayfa | 20 / 3 / 1–6 | DOI | 10.5555/20063021821 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20063021821 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The aim of this study was to determine some quality changes of the horse mackerel (Trachurus mediterraneus S, 1868) processing storaged marinade (simple and brining) and salting methods. During the experiment with triplicates being used for every month, samples were analysed for sensory properties, total volatile basic nitrogen (TVB-N) content, trimethylamine-nitrogen (TMA-N) content, pH value and thiobarbituric acid (TBA) content. Samples were stored in a refrigerator (4°C±1) for 120 days. At the end of the research, it was determined that brined, marinated (with salt-vinegar and brining) and spiced products can be stored without getting spoiled for up to 30, 60 and 90 days, respectively. The spiced products showed the best quality on sensory evaluation. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 24 |