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The effect of calcium lactate treatment on the shelf life and quality of chub mackerel (Scomber japonicus)

dc.contributor.authorMol, S
dc.contributor.authorErkan, Nuray
dc.date.accessioned2021-03-05T13:34:55Z
dc.date.available2021-03-05T13:34:55Z
dc.date.issued2004
dc.identifier.citationErkan N., Mol S., "The effect of calcium lactate treatment on the shelf life and quality of chub mackerel (Scomber japonicus)", ARCHIV FUR LEBENSMITTELHYGIENE, cilt.55, ss.81-84, 2004
dc.identifier.issn0003-925X
dc.identifier.otherav_b2ed381b-4b16-4d30-9849-f832d11771b2
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/119175
dc.description.abstractIn this study, sensory, chemical and microbiological properties of vacuum packaged chub mackerel (Scomber japonicus) were determined. The fish were treated with 2% and 4% calcium lactate for 30 minutes at +16+/-1 degreesC, left to dry for 10 minutes at the same temperature, and then vacuum packaged and stored refrigerated. This process reduced aerobic microorganisms. Development of bacteria was less then in the control group 9 days later. After 9 days storage at +4degreesC, the respective total mesophilic counts for the control group, at the time of development of off-odors, were 6 log CFU/g. Cold stored and vacuum packed filets' resistance was improved by this calcium lactate treatment.
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectYaşam Bilimleri
dc.subjectDiğer
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.subjectKİMYA, UYGULAMALI
dc.subjectKimya
dc.subjectTemel Bilimler (SCI)
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTOKSİKOLOJİ
dc.subjectFarmakoloji ve Toksikoloji
dc.subjectYaşam Bilimleri (LIFE)
dc.subjectSağlık Bilimleri
dc.subjectEczacılık
dc.subjectMeslek Bilimleri
dc.subjectFarmasötik Toksikoloji
dc.titleThe effect of calcium lactate treatment on the shelf life and quality of chub mackerel (Scomber japonicus)
dc.typeMakale
dc.relation.journalARCHIV FUR LEBENSMITTELHYGIENE
dc.contributor.department, ,
dc.identifier.volume55
dc.identifier.issue4
dc.identifier.startpage81
dc.identifier.endpage84
dc.contributor.firstauthorID68255


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