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dc.contributor.authorErkan, Nuray
dc.contributor.authorOzden, Ozkan
dc.contributor.authorTuncelli, Idil Can
dc.date.accessioned2021-03-05T17:55:14Z
dc.date.available2021-03-05T17:55:14Z
dc.date.issued2020
dc.identifier.citationErkan N., Tuncelli I. C. , Ozden O., "Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of he Salted Atlantic Bonito", AQUATIC SCIENCES AND ENGINEERING, cilt.35, ss.119-126, 2020
dc.identifier.othervv_1032021
dc.identifier.otherav_c7ded6e5-2810-4f2f-a7a3-eb987bde5d6c
dc.identifier.urihttp://hdl.handle.net/20.500.12627/132472
dc.identifier.urihttps://doi.org/10.26650/ase2020734449
dc.description.abstractIn this study, Atlantic bonito was prepared as a salted traditional fish product known as Lakerda using the combined techniques of dry salting and brine salting. The product was preserved in brine containing 15% salt according to the traditional method and was analysed by comparison with 6.5% salt (Group A) and 6.5% salt-5% sugar (Group B) containing brine in cold storage. According to sensory analysis findings, Group A could be safely consumed from cold storage for 7 weeks and Group B for 9 weeks. The international acceptable limit values for analysis findings were not exceeded in both groups. However, the chemical and microbiological analysis results of the samples stored in the salt-sugar containing brine were found to be statistically lower than the salt-containing brine. It is concluded that the application of salt-sugar brine with acceptable results in terms of product safety and sensory properties can be recommended in the preservation of lakerda.
dc.language.isoeng
dc.subjectSu Hasadı
dc.subjectZiraat
dc.subjectToprak ve Su Muhafazası ve Amenajmanı
dc.subjectToprak ve Bitki Besleme
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectDENİZ VE TATLISU BİYOLOJİSİ
dc.titleEffects of Salt/Sugar Brine Storage Solutions on Shelf Life of he Salted Atlantic Bonito
dc.typeMakale
dc.relation.journalAQUATIC SCIENCES AND ENGINEERING
dc.contributor.departmentİstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık ve Su Ürünleri İşleme Teknolojisi Bölümü
dc.identifier.volume35
dc.identifier.issue4
dc.identifier.startpage119
dc.identifier.endpage126
dc.contributor.firstauthorID2275762


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