The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparusaurata L., 1758)
Yazarlar (4)
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Asiye Eyuboğlu
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Food Processing and Preservation (Q3) | ||
| Dergi ISSN | 0145-8892 Dergi Bilgileri (2020) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2020 |
| Cilt / Sayı / Sayfa | 44 / 10 / 1–15 | DOI | 10.1111/jfpp.14751 |
| Makale Linki | https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.14751 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, different application methods (Spice, Brew, and Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and chemical, sensory, physical, and microbiological quality values of marinated sea bream (Sparus aurata L., 1758) were investigated during 180 days of the experiment at +4 ± 1°C. TVB‐N, pH, water activity, NaCl and acidity values, color measurement, and sensory and microbiological analysis were determined in the samples. All groups were within the limits of consumable in terms of TVB‐N values during the storage period. According to the sensory analysis results in the present study, the group that was most liked by the panelists was determined as the spice tarragon (ST) group. Microbiological analysis results show that the antimicrobial effect of the brewing method is lower than other methods and sumac was the more suitable spice for marinated … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 9 |
| Scopus | 8 |
| Google Scholar | 17 |