Sensory, chemical and microbial quality of mussels (Mytilus galloprovincialis Lamarck, 1819) processed with different treatments during cold storage.
Yazarlar (2)
Prof. Dr. Nilgün GÜNERİ Sinop Üniversitesi, Türkiye
İ Erkoyuncu Sinop Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2011 |
| Cilt / Sayı / Sayfa | 9 / 6 / 29–37 | DOI | 10.5555/20123062068 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20123062068 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, the effects of storage time, boiling and treatment with potassium sorbate solution on some quality characteristics of mussels stored at +4°C were determined by chemical, microbiological and sensory freshness control methods. Total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) contents, total mesophilic aerobic bacteria, yeast and mold counts increased whereas total coliform bacteria and Escherichia coli counts decreased during cold storage. Storage time, boiling and treatment with potassium sorbate solution had a significant influence on chemical (TVB-N and TMA-N contents) and microbiological parameters (total mesophilic aerobic bacteria, yeast and mold, total coliform and Escherichia coli counts). The results of chemical and microbiological freshness control analyses, the shelf lives of the mussels stored with and without additives were 6 and 4 days, respectively … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 6 |