Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2018Scopus SJRQ2/r/munzur/3215
  Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)

  Bonoco, Arzu; Kurt Kaya, Gülderen

  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). Ot 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 lipid values decreased as storage period was longer (P < 0.05). Ot was determined that there is an increase in total aerobic mesophilic, psycrophile bacteria and enumeration of yeast and mould as storage period increased, while coliform bacteria decreased (P < 0.05).

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  AtıfScopus21·WoS15·OpenAlex30

  İncele
• MakaleAçık Erişim2015Scopus SJRQ3/r/munzur/4631
  Determination 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.

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  AtıfWoS11·OpenAlex16

  İncele