@article{article_1106531, title={Determination of the effects of Mos (Mannan-Olıgosaccharıdes) on Sea Bream (Sparus aurata) fillets by physical and sensory analysis}, journal={Muş Alparslan Üniversitesi Tarım ve Doğa Dergisi}, volume={1}, pages={61–70}, year={2021}, author={Gelibolu Güler, Sibel}, keywords={Çipura (Sparus aurata), Duyusal Analizler, Fiziksel Analizler, MOS (Mannan-oligosakkarit)}, abstract={In this study, effects of 0%, 1%, 2%, 3%, 4% proportion of MOS addition on the fillet of sea bream (Sparus aurata) was investigated by physical and sensory analyzes after feeding. As a result of the pH analysis, statistically difference between the groups was observed between the %1 and %2 MOS added groups (p <0.05). When the color (L*, a*, b*) analysis results were examined, the highest L* (brightness) value was found in the %0 group, and it was found to be statistically significant compared to the other groups except for the %3 MOS added group (p <0.05). It was determined that MOS has a positive effect on a* and b* values (p>0.05). As a result of the sensory analysis, it was observed that the addition of MOS has positive effect to the appearance, smell, taste, texture and general acceptability values of the sea bream fillets}, number={2}, publisher={Muş Alparslan Üniversitesi}