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| Kaya,Gülderen Kurt; Baştürk,Özden. |
| In this study, it was aimed to determine the effect of sea bream (Sparus aurata) marinated some quality properties during cold storage. The fillets of fish were immersed into brine including 3.5% acetic acid 11% salt in the ratio of 1: 1.5 (fish: marinate brine) for marination process. After the process of ripening, samples were grouped into two and packed in plastic containers; one being plain (in sunflower oil) and the other being sauced (sauced prepared with sunflower oil). During storage, sensory, crude protein, lipid, dry matter and crude ash, TBA, TVB-N, TMA-N and peroxide analyses were done periodically. According to results of 200 days of storage, TVB-N values of sea bream marinates packaged as plain and sauced were 15.86/14.89 mg/100g, TBA... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Marination; Sea bream; Sparus aurata; Cold storage; Shelf life; Quality properties. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200347 |
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| BINICI,Arzu; KAYA,Gülderen Kurt. |
| Abstract The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). It was determined that crude protein, lipid, crude ash and salt amounts in the group where dry salting method was applied were higher than the group where brine salting occurred, in addition protein and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chub; Squalius cephalus; Quality properties; Brine salting; Dry salting. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500066 |
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