Balıklarda Buzlama İşlemi/Icing Process in Fishes
Yazarlar (4)
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Gökay Taşkaya
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Prof. Dr. Yalçın KAYA Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Diğer hakemli ulusal dergilerde yayınlanan tam makale)
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| Dergi Adı | Türk Bilimsel Derlemeler Dergisi | ||
| Dergi ISSN | 1308-0040 | ||
| Dergi Tarandığı Indeksler | Abstract/Index | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2010 |
| Cilt / Sayı / Sayfa | 3 / 1 / 17–28 | DOI | – |
| Makale Linki | chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://dergipark.org.tr/tr/download/article-file/418038#:~:text=Buzun%20erimesi%20sonucu%20olu%C5%9Fan%20su,bakteri%20ve%20kontaminantlar%C4%B1n%20y%C4%B1kanmas%C4%B1n%C4%B1%20sa%C4%9Flar.&text | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| As soon as a fish dies, spoilage begins. Spoilage is the result of a whole series of complicated changes brought about in fish by its own enzymes, by chemical action and by bacteria. The enzymes which are active on living fish, remain active after death also. Soon after the fish dies, however, bacteria begin to invade the tissues through the gills, along blood vessels, and directly through the skin and the lining of the belly cavity. As well as bacterial and enzymatic changes, chemical changes involving oxygen from the air, can produce rancid odours and flavours in the fatty fish fleshes. The whole changing, influence directly fish quality, can be decelerated with chilling process and this provides so longer storage life of fish. Effective chilling of fish can provide with ice. In this study, the information about chilling of fish on land and at sea, kinds of ice, calculations of ice requirements and right chilling methods are given. |
| Anahtar Kelimeler |
