Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito Sarda sarda Bloch 1793
Yazarlar (4)
Prof. Dr. Nilgün GÜNERİ Sinop Üniversitesi, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Şennan YÜCEL Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Kübra Eryaşar Örer Bolu Abant İzzet Baysal Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Diğer hakemli uluslarası dergilerde yayınlanan tam makale)
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| Dergi Adı | Journal of New Results in Science | ||
| Dergi ISSN | 1304-7981 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2013 |
| Cilt / Sayı / Sayfa | 3 / 3 / 10–18 | DOI | – |
| Makale Linki | https://dergipark.org.tr/en/pub/jnrs/article/123350 | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| In this study, fish meat ball produced with smoked bonito was marinated after frying and it was aimed determination of shelf life in refrigeration conditions (4ºC). Analyses were performed at 15 day intervals in samples. Total mesophilic aerobic bacteria (TMAB), yeast-mold (YM) counts of meat balls increased from 4.08 log cfu/g, 3.85 log cfu/g to 5.08 log cfu/g, 4.98 log cfu/g and coliform bacteria (CB) count of meat balls decreased from 2.48 log cfu/g to 1.3 log cfu/g on day 150, respectively. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethyl-amine nitrogen (TMAN) values and pH values of meat balls were 7.8 mg/100 g, 0.57 mg MA/kg, 2.02 mg/100 g and 4.8 at the beginning and 14.00 mg/100 g, 2.82 mg MA/kg, 5.02 mg/100 g and 3.85 at the end of the storage period (at day 150), respectively. According to sensory analysis results of the shelf life of meat balls was determined to be 135 days in refrigerated conditions. Effect of storage on values of TMAB, TYM, TCB, TVB-N, TBA, TMA-N, pH and sensory scores was found significant (p<0.05) |
| Anahtar Kelimeler |
