Characterization of The Physicochemical, Sensory and Microbiological Properties of Bonito Gravlax During Storage
Yazarlar (2)
Meli̇Ke Vurat
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Gastronomy and Food Science (Q2) | ||
| Dergi ISSN | 1878-450X Dergi Bilgileri (2023) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İNgilizce | Basım Tarihi | 06-2023 |
| Cilt / Sayı / Sayfa | 32 / 1 / 100715–0 | DOI | 10.1016/j.ijgfs.2023.100715 |
| Makale Linki | http://dx.doi.org/10.1016/j.ijgfs.2023.100715 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
|
||
| Özet |
| The aim of the study was to obtain a new product from bonito using the gravlax process. After the gravlax process, the product was packed in stretch (group A) and vacuum (group B) and stored at +4o C for 24 days and analyzes were carried out. The crude protein, crude lipid crude ash, moisture and carbohydrate content of raw bonito were 23.10, 19.54, 1.19, 55.77 and 0.39 g/100g, respectively. The salt and acid content of gravlax was 2.86 and 0.58%. The crude protein and crude fat content of gravlax was found to be similar to that of raw bonito (p> .05). During the storage period, the total counts of mesophilic anaerobic bacteria and E. coli of both groups were determined to be < 0.30 LogCFU/g. Taking into account the sensory evaluation of the general acceptability and microbiological analysis of the study, the shelf life of the groups; it can be specified as the 15th day for Group A as the 21st day for Group B. |
| Anahtar Kelimeler |
| Bonito | Gravlax | Microbiology | Packaging | Vacuum |
Science Direct
Characterization of The Physicochemical, Sensory and Microbiological Properties of Bonito Gravlax During Storage
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 6 |
| Scopus | 8 |
| Google Scholar | 13 |