Sensory, Chemical and Microbiological Properties of Smoked Bonito Ball Sarda sarda, Bloch 1793
Yazarlar (4)
Prof. Dr. Nilgün GÜNERİ Sinop Üniversitesi, Türkiye
Sennan Yücel
Özgül Özer
Kübra Eryasar Sinop Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2013 |
| Makale Linki | https://acikerisim.sinop.edu.tr/items/da836c4a-1b98-4dc7-8570-701ed08f2b64 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, the shelf life of smoked bonito balls at+ 4 C was investigated. Analyses of sensory, pH, total volatile basic nitrogen TVB-N, trimethylamine TMA, thiobarbituric acid TBA and total mesophilic aerobic bacteria TMAB, total yeast-mold TYM and total coliform bacteria counts were performed on a daily basis in fish ball samples. In terms of sensory and microbiological quality criteria, smoked bonito balls had an inconsumable quality property at the day 10 of storage at+ 4 C. The effect of storage time on pH, TVB-N, TBA, TMA, TMB, TMK and TKB values of fish ball samples was found statistically significant p |
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