Researches on Quyality Changes of Shrimp (Palaemon adspersus Rathke, 1837) Stored at Refrigerated Temperatures as Boiling and Raw
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Emin Erdem
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Fırat University Journal of Science and Engineering | ||
| Makale Dili | – | Basım Tarihi | 01-2004 |
| Cilt / Sayı / Sayfa | 16 / 4 / 687–694 | DOI | – |
| Makale Linki | https://www.academia.edu/download/46435815/Researches_on_Quyality_Changes_of_Shrimp_Palaemon_adspersus.pdf | ||
| UAK Araştırma Alanları |
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| Özet |
| The aim of this study was to determine comparison the quality changes in the shrimp (Palaemon adspersus) stored at refrigerated temperatures as boiled and raw. Boiled (waited 15 minute into boiling water at 100 C) and raw shrimp samples were stored in a refrigerater (4 C±1). During the experiment, samples were analyzed for sensory properties, total volatile basic nitrogen (TVB-N) content, trimethylamine nitrogene (TMA-N) content, pH value and total aerteb bacteria. At the end of the research, it was found that the boiled and raw samples were “The best quality” at day 0. and “good quality” at day 1., also raw and boiled shrimps can be stored without “spoiled” at the day 2 and at the day 3, respectively. While between both product quality had a non significant (p> 0.05) on sensory values, significant effect (p< 0.05) on all the chemical and microbiological values. Considering stored time, it was established that storage time had a not significant effect (p< 0.05) on all the chemical, microbiological and sensory values. |
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