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- MakaleAçık Erişim2026Scopus SJRQ2A New Product: Determination of Shelf Life of Fish Onion Rings at Freezer Temperature
Kuzgun, Nermin Karaton
The enrichment in terms of fish protein of fast food products is becoming increasingly important day by day. The aim of this study was to determine the shelf life of a new product—fish onion rings—under deep-freezing conditions (−18°C). Minced fish meat (180 g) was combined with minced onion (350 g), water (220 mL), corn flour (50 g), wheat flour (180 g), and salt (20 g), and the mixture was blended with a mixer until a homogeneous texture was obtained. Then, the mixture was shaped into onion rings using a dough-shaping tool (manually). The chemical, sensory, and microbiological quality attributes of the fish onion rings were recorded at 30-day intervals. In the samples, deterioration was observed at the end of the 180th day (as chemical, sensory, and microbiological quality). In the fish onion ring group, the TBA (0.07 ± 0.05–3.02 ± 0.97) and peroxide (0.19 ± 0.18–4.40 ± 0.31) values remained similar during storage. In the microbiological analysis of the experimental fish onion rings, the total viable count (TVC) was 2.63 ± 0.15 on Day 0. Furthermore, the samples underwent sensory evaluation for appearance, odor, and taste. It was determined that the most preferred group was the fish-supplemented group.
- 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 - 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
