Determination of the sensory and chemical quality of differently processed mussels (Mytilus galloprovincialis Lamarck, 1819) during frozen storage.
Yazarlar (2)
N Kaba
Prof. Dr. Nilgün GÜNERİ Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2005 |
| Cilt / Sayı / Sayfa | 36 / 2 / 193–200 | DOI | 10.5555/20073024936 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20073024936 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
|
||
| Özet |
| The effects of storage duration, boiling and treatment with sodium tripolyphosphate solution on drip loss and other quality characteristics of mussels, frozen at-40°C and stored at -29°C until deterioration, were analysed. The levels of TVB-N, TMA-N and drip loss increased during frozen storage; the effects of storage duration, boiling treatment and sodium tripolyphosphate solution treatment were significant (P<0.05). The results indicated that the chemical and sensory characteristics of frozen mussel can be extended, up to 9 and 7 months, respectively. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 2 |