Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2015Scopus SJRQ3Determination of some quality properties of marinated sea bream (Sparus Aurata L., 1758) during cold storage
Kaya, Gulderen Kurt; Bastürk, Ozden
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 7.06/7.99 mg MA/kg, TMA-N 2.97/3.12, mg/100g, the value of peroxide was 7.23/7.45 meq/kg respectively. According to chemical and sensory analyses results obtained in the study; it was concluded that sea bream marinates packaged as plain and sauced can be stored in +4 degrees C for 200 days.
AtıfWoS11OpenAlex16
İncele - MakaleAçık Erişim2014Scopus SJRQ2Organoleptic and Chemical Changes during Storage of Sea Bass Marinades (Dicentrarchus labraxL., 1758)
Kaya, Gulderen Kurt; Bastürk, Ozden
Chemical and organoleptic changes in sea bass (Dicentrarchus labrax) preserved at 4C for 200 days have been investigated in this study. To prepare the fish fillets for study, they were put, at a ratio of 1:1.5 (fish:marinade brine), for marination into the brine containing 11% salt and 3.5% acetic acid. After the maturation process, samples were divided into two groups and packed in sealed plastic containers as plain and sauced and preserved for 200 days. At both groups packed as plain and sauced, TVB-N, TBA, TMA-N and peroxide number values were at acceptable limits during the storage of 200 days. It can be determined that both of the groups were approved in organoleptic terms; however, the sea bass marinades packed as plain were better approved. Our study shows that sea bass marinades packed as plain and sauced can be stored for 200 days without any quality problems. Practical Applications As the processed products are easy to store and bring a large margin of profit and always ready for the market, developing new products will contribute greatly to the aquaculture processing sector. Marinade processing technology is one of the cheapest technologies in aquaculture products processing and preservation methods, and it is very important in that it enriches the taste of fish, adds flavor and provides a longer shelf life. In the Mediterranean countries, sea bass ranks first in saltwater aquaculture and is among the most important aquaculture products. However; making use of the fish, especially which could not be sold or are undersold in the yield period, with the help of alternative processing methods can contribute to producers, the fisheries processing sector and the national economy. It was determined that sea bass marinades packed as plain and sauced can be stored for 200 days and can still retain their quality.
AtıfWoS7OpenAlex10İncele - MakaleYayıncıda açık erişim2010Scopus SJRQ3The Investigation of Quality Changes in Marinades Obtained from Frozen African Catfish (Clarias gariepinus, B., 1822)
Kaya, Gulderen Kurt; Gozu, Buket Busra; Basturk, Ozden
In this study, it is aimed to investigate the suitability of African catfish (Clarias gariepinus, B.,1822) caught intensively, especially in Mersin-Silifke for marinating and determine its shelf life. After their heads and tails were cut off and they were eviscerated first and then washed and drained of the water, the samples were put into plastic refrigerator bags and kept at -18 degrees C for 3 months. At the end of 3 months, the frozen samples were defrosted and boiled in boiling water for 5 min. They were put in brine after cooling and preserved at 4 +/- 1 degrees C. In the raw material, raw protein, lipid, moisture, raw ash analyses of the samples kept frozen for 3 months and the marinated samples were done in order to monitor the changes in the food composition at 3 month intervals and Thiobarbituric Acid number (TBA), Total Volatile Basic-Nitrogen (TVB-N), peroxide number, pH and sensory analyses were done in order to monitor the changes in chemical quality.
AtıfWoS1İncele