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dc.contributor.authorAltun, Beyza Ersoy
dc.contributor.authorGüngör, Figen Kaba
dc.date.accessioned12.07.201910:50:10
dc.date.accessioned2019-07-12T22:06:50Z
dc.date.available12.07.201910:50:10
dc.date.available2019-07-12T22:06:50Z
dc.date.issued2017
dc.identifier.citationErsoy Altun, B. Kaba Güngör F. (2017). Determination of the quality parameters of African catfish (Clarias gariepinus) finger during refrigerated storage. Ege Journal of Fisheries and Aquatic Sciences, 34(4), 369-373. https://doi.org/10.12714/egejfas.2017.34.4.02en_US
dc.identifier.issn1300-1590
dc.identifier.issn2148-3140
dc.identifier.urihttps://doi.org/10.12714/egejfas.2017.34.4.02
dc.identifier.urihttps://hdl.handle.net/20.500.12508/795
dc.descriptionWOS: 000423295400002en_US
dc.description.abstractThe quality parameters and shelf life of African Catfish (Clarias gariepinus) fingers during the storage at +4 degrees C were investigated in terms of sensory, chemical and microbiological changes. Sensory, chemical [pH, total volatile basic nitrogen (TVB-N)] and microbiological (total aerobic mesophylic bacteria (TAMB), total yeast and mold, coliform bacteria and salmonella) analyses were performed during the storage. pH values decreased significantly (p<0.05); on the other hand TVB-N value increased statistically. These values were lower than the acceptable limits at the end of the 21-days of storage. Sensory scores declined to lower than acceptable limit of consumption after 12th day of the storage. Microbiological values were lower than maximum limits during the 12-days of storage of fish finger. TAMB level exceeded 7 log cfu/g after 12 days. At the end of the storage period, pH, TVB-N, TAMB, total yeast and mould were determined as 5.88, 31.75 mg N/100, 8.18 log cfu/g and 5.87 log cfu/g, respectively. It was also concluded that African catfish is a good source for producing fish finger and its products could be stored in a refrigerator (at + 4 degrees C) for at least 12 days.en_US
dc.description.sponsorshipUniversity of Mustafa Kemalen_US
dc.description.sponsorshipThis research was supported by the research fund of the University of Mustafa Kemal.en_US
dc.language.isoengen_US
dc.publisherEge Üniversitesien_US
dc.relation.isversionof10.12714/egejfas.2017.34.4.02en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectClarias gariepinusen_US
dc.subjectFish fingeren_US
dc.subjectChilled storageen_US
dc.subjectQuality parametersen_US
dc.subject.classificationFisheriesen_US
dc.subject.classificationMarine & Freshwater Biologyen_US
dc.titleDetermination of the quality parameters of African catfish (Clarias gariepinus) finger during refrigerated storageen_US
dc.title.alternativeSoğukta depolanan karabalık kroketlerinin kalite parametrelerinin tespitien_US
dc.typearticleen_US
dc.relation.journalSu Ürünleri Dergisien_US
dc.relation.journalEge Journal of Fisheries and Aquatic Sciencesen_US
dc.contributor.departmentDeniz Bilimleri ve Teknolojisi Fakültesi -- Deniz Teknolojileri Bölümüen_US
dc.contributor.authorID0000-0002-2833-1421en_US
dc.identifier.volume34en_US
dc.identifier.issue4en_US
dc.identifier.startpage369en_US
dc.identifier.endpage373en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.contributor.isteauthorAltun, Beyza Ersoyen_US
dc.contributor.isteauthorGüngör, Figen Kabaen_US
dc.relation.indexWeb of Science Core Collection - Emerging Sources Citation Indexen_US
dc.relation.indexWeb of Science - TR-Dizinen_US


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