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The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice

dc.contributor.authorUretener, Gonca
dc.contributor.authorUlusoy, Safak
dc.contributor.authorErkan, Nuray
dc.contributor.authorTosun, Şehnaz Yasemin
dc.date.accessioned2021-03-03T09:12:39Z
dc.date.available2021-03-03T09:12:39Z
dc.date.issued2011
dc.identifier.citationErkan N., Tosun Ş. Y. , Ulusoy S., Uretener G., "The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice", JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY, cilt.6, sa.1, ss.39-48, 2011
dc.identifier.issn1661-5751
dc.identifier.othervv_1032021
dc.identifier.otherav_1bccd9d7-2a04-4b01-9d5a-d139a7e9f658
dc.identifier.urihttp://hdl.handle.net/20.500.12627/23977
dc.identifier.urihttps://doi.org/10.1007/s00003-010-0587-x
dc.description.abstractThe objective of this investigation was to study the effect of thyme and laurel essential oil treatments on the quality of bluefish during storage in ice for 13 days. The quality of bluefish during storage time was evaluated by sensory, chemical, physical, physicochemical and microbiological analysis. According to the sensory evaluation results, shelf life of control and treated bluefish samples stored in ice were 9 and 11 days, respectively. Total volatile base nitrogen and trimethylamine values gave acceptable results for up to 9 days for the control groups samples and 13 days for treated groups. Free fatty acid, peroxide and thiobarbituric acid values for treated samples were lower than the control. Microbial growth during storage in ice for control samples was higher than treated samples. The results obtained from this study showed that the shelf life of stored bluefish in ice has extended by 3-4 days compare to the control samples.
dc.language.isoeng
dc.subjectFood Science
dc.subjectMühendislik ve Teknoloji
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarımsal Bilimler
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectLife Sciences
dc.titleThe use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice
dc.typeMakale
dc.relation.journalJOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume6
dc.identifier.issue1
dc.identifier.startpage39
dc.identifier.endpage48
dc.contributor.firstauthorID71372


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