The Effect of Frying – the Chemical, Microbiological, and Acrylamide Composition of Mussels as a Street Food
Yazarlar (3)
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Öğr. Gör. İrfan KESKİN Sinop Üniversitesi, Türkiye
Prof. Dr. Yalçın KAYA Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Aquatic Food Product Technology (Q4) | ||
| Dergi ISSN | 1049-8850 Dergi Bilgileri (2019) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2019 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 02-01-2019 |
| Cilt / Sayı / Sayfa | 28 / 1 / 117–128 | DOI | 10.1080/10498850.2018.1563260 |
| Makale Linki | https://www.tandfonline.com/doi/full/10.1080/10498850.2018.1563260 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The effects of frying methods and covering processes on the proximate composition, fatty acid profile, amino acid profile, cholesterol, acrylamide, and microbiological content of fried mussel (Mytilus galloprovincialis 1819) were investigated in the present study. The group of mussels that were purchased for study was divided into six groups (control – unprocessed mussel meat; Group A – covered mussels fried in deep fat; Group B – mussel fried in low fat; Group C – uncoated mussel meat fried in deep fat; Group D – uncoated mussel fried in low fat; and Group E – mussel served in restaurants). It was determined that the mussel frying methods can affect the nutritional composition and cause changes in the amino acid, fatty acid, and cholesterol content. |
| Anahtar Kelimeler |
| acrylamide | amino acids | fatty acids | Fried mussel | street foods |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 1 |
| Scopus | 1 |
| Google Scholar | 4 |