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Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)

Yıl 2022, , 199 - 210, 11.10.2022
https://doi.org/10.24323/akademik-gida.1186575

Öz

Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet the increasing demand for these street foods, there is a need to develop/formulate new balls out of fishery products. Hence, in this study, crab balls from blue swimming crabs (Portunus pelagicus) were formulated and standardized using three formulations (meat and binder ratio): Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory attributes such as flavor, color, texture (juiciness and chewiness), and general acceptability of the three formulations were evaluated by sensory panelists. Selected formulation was further analyzed in terms of shelf-life testing and comparison with the existing commercial squid ball. Consumer testing was also done to determine the feasibility of the formulated crab ball. Results revealed that Formulations B and C received the highest overall score of sensory attributes (p<0.05). Therefore, Formulation C was chosen for further analyses. It was found that the formulated crab ball had a higher acceptability than the commercial squid ball (p<0.05). Shelf-life testing revealed that the frozen formulated crab balls could last more than 35 days due to their consistent high to moderate general acceptability scores. This study suggests that blue swimming crab (P. pelagicus) can be used as an alternative raw material for fishery meatball preparation.

Teşekkür

The authors are grateful to Joana Joy A. Saclot, Mujaiyon Esmola, Qhurdee N. Hapid, Jainal P. Akrim, Cheryl Gay M. Omamalin for their assistance during the experiment, and to Maria Liza B. Toring-Farquerabao for the map.

Kaynakça

  • [1] Steyn, N.P., Mchiza, Z., Hill, J., Davids, Y.D., Venter, I., Hinrichsen, E., Jacobs, P. (2014). Nutritional contribution of street foods to the diet of people in developing countries: a systematic review. Public health nutrition, 17(6), 1363-1374.
  • [2] Yulia, C., Nikmawati, E.E., Widiaty, I. (2017). Preliminary study in developing traditional street foods as nutrition education media for Indonesia youth. Innovation of Vocational Technology Education, 8(1), 1-7.
  • [3] Sanlier, N., Sezgin, A.C., Sahin, G., Yassibas, E. (2018). A study about the young consumers' consumption behaviors of street foods. Ciencia & Saude Coletiva, 23, 1647-1656.
  • [4] Khairuzzaman, M.D., Chowdhury, F.M., Zaman, S., Al Mamun, A., Bari, M. (2014). Food safety challenges towards safe, healthy, and nutritious street foods in Bangladesh. International Journal of Food Science, 2014, 483519.
  • [5] Steyn, N.P., Labadarios, D., Nel, J.H. (2011). Factors which influence the consumption of street foods and fast foods in South Africa-a national survey. Nutrition Journal, 10(1), 1-10.
  • [6] Albuquerque, G., Lança de Morais, I., Gelormini, M., Sousa, S., Casal, S., Pinho, O., Padrão, P. (2020). Macronutrient composition of street food in Central Asia: Bishkek, Kyrgyzstan. Food Science & Nutrition, 8(10), 5309-5320.
  • [7] Sousa, S., Morais, I.L.D., Albuquerque, G., Gelormini, M., Casal, S., Pinho, O., Padrão, P. (2021). A cross-sectional study of the street foods purchased by customers in urban areas of Central Asia. Nutrients, 13(10), 3651.
  • [8] Al Mamun, M., Turin, T.C. (2016). Safety of street foods. In Food hygiene and toxicology in ready-to-eat foods (pp. 15-29). Academic Press.
  • [9] Simopoulos, A.P., Bhat, R.V. (Eds.). (2000). Street foods (Vol. 86). Karger Medical and Scientific Publishers.
  • [10] Alimi, B.A., Workneh, T.S. (2016). Consumer awareness and willingness to pay for safety of street foods in developing countries: a review. International Journal of Consumer Studies, 40(2), 242-248.
  • [11] Gupta, V., Sajnani, M., Gupta, R.K. (2019). Street foods: contemporary preference of tourists and its role as a destination attraction in India. International Journal of Culture, Tourism and Hospitality Research.
  • [12] Kok, N., Thawornchinsombut, S., Park, J.W. (2013). Manufacture of fish balls. In: Surimi and Surimi Seafood (Editor: J.W. Park), 3rd Edition, CRC Press, Boca Raton, Florida, USA.
  • [13] Sarmiento, K.P., Pereda, J.M.R., Ventolero, M.F.H., Santos, M.D. (2018). Not fish in fish balls: Fraud in some processed seafood products detected by using DNA barcoding. Philippine Science Letters, 11(1), 30-36.
  • [14] Johnston, D., Harris, D., Caputi, N., Thomson, A. (2011). Decline of a blue swimmer crab (Portunus pelagicus) fishery in Western Australia-History, contributing factors and future management strategy. Fisheries Research, 109(1), 119-130.
  • [15] Soegianto, A., Nurfiyanti, P.E., Saputri, R.N.R., Affandi, M., Payus, C.M. (2022). Assessment of the health risks related with metal accumulation in blue swimming crab (Portunus pelagicus) caught in East Java coastal waters, Indonesia. Marine Pollution Bulletin, 177, 113573.
  • [16] Toring-Farquerabao, M.L.B., Tahiluddin, A.B. (2022). Blue swimming crab (Portunus pelagicus, Linnaeus 1758) capture fishery practices in Tigbauan, Iloilo, central Philippines. Marine Science and Technology Bulletin, 11(1), 88-97.
  • [17] Pathak, N., Shakila, R.J., Jeyasekaran, G., Shalini, R., Arisekar, U., Patel, A., Mayilvahnan, R. (2021). Variation in the nutritional composition of soft and hard blue swimming crabs (Portunus pelagicus) having good export potential. Journal of Aquatic Food Product Technology, 30(6), 706-719.
  • [18] Wu, X., Zhou, B., Cheng, Y., Zeng, C., Wang, C., Feng, L. (2010). Comparison of gender differences in biochemical composition and nutritional value of various edible parts of the blue swimmer crab. Journal of Food Composition and Analysis, 23(2), 154-159.
  • [19] Lu, T., Shen, Y., Cui, G.X., Yin, F.W., Yu, Z.L., Zhou, D.Y. (2020). Detailed analysis of lipids in edible viscera and muscles of cooked crabs Portunus trituberculatus and Portunus pelagicus. Journal of Aquatic Food Product Technology, 29(4), 391-406.
  • [20] Thomas, S.T.J., Archana, G., Abhilash, S., Sabu, S., Sunooj, K.V., Gopal, T.K.S. (2020). Process standardization of ready-to-eat pasteurized crab spread from marine blue swimming crab (Portunus pelagicus) incorporated with threadfin bream surimi. Fishery Technology, 57, 258-266.
  • [21] Sasongko, A.Y., Dewi, E.N., Amalia, U. (2018). The utilization of blue swimming crab (Portunus pelagicus) waste product, Lemi, as a food flavor. In IOP Conference Series: Earth and Environmental Science (Vol. 102, No. 1, p. 012030). IOP Publishing.
  • [22] Abhilash, S., Sreenath, P.G., Ravishankar, C.N., Gopal, T S. (2013). Standardization of process parameters for ready-to-eat crab koftha in indigenous polymer-coated tin-free steel cans. Journal of Food Processing and Preservation, 32(2), 247-269.
  • [23] CMSF. (1978). Microorganisms in Foods. 1. Their Significance and Methods oJ Enumeration, 2nd edn. The International Commission on Microbiological Specifications for Foods. Toronto: University of Toronto Press.
  • [24] Guevara, G., Camu, C.C. (1988). The fish processing industry in the Philippines: status, problems and prospects. In Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27-31 October 1987 (pp. 17-27). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
  • [25] Huda, N., Shen, Y.H., Huey, Y.L., Dewi, R.S. (2010). Ingredients, proximate composition, colour and textural properties of commercial Malaysian fish balls. Pakistan Journal of Nutrition, 9(12), 1183-1186.
  • [26] Nanda, P.K., Das, A.K., Dandapat, P., Dhar, P., Bandyopadhyay, S., Dib, A.L., Gagaoua, M. (2021). Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. Trends in Food Science & Technology, 112, 252-267.
  • [27] Lee, E., Meyers, S.P., Godber, J.S. (1993). Minced Meat Crabcake from Blue Crab Processing Byproducts-Development and Sensory Evaluation. Journal of Food Science, 58(1), 99-103.
  • [28] Galetti, J.A., Calder, B.L., Skonberg, D.I. (2017). Mechanical separation of green crab (Carcinus maenas) meat and consumer acceptability of a value-added food product. Journal of Aquatic Food Product Technology, 26(2), 172-180.
  • [29] George, C., Gopakumar, K., Perigreen, P.A. (1990). Frozen storage characteristics of raw and cooked crab (Scylla serrata) segments, body meat and shell on claws. J. Mar. Biol. Ass. India, 32(1&2), 193-197.
  • [30] Boran, M., Köse, S. (2007). Storage properties of three types of fried whiting balls at refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Sciences, 7(1), 65-70.
  • [31] Noordin, W.N.M., Shunmugam, N., Huda, N. (2014). Application of salt solution and vacuum packaging in extending the shelf life of cooked fish balls for home and retail uses. Journal of Food Quality, 37(6), 444-452.
  • [32] Dela Rosa, A.M. (2001). Status of radiation processing in the Philippines.
  • [33] Mendonca, A., Thomas-Popo, E., Gordon, A. (2020). Microbiological considerations in food safety and quality systems implementation. In Food safety and quality systems in developing countries (pp. 185-260). Academic Press.
  • [34] Alkuraieef, A.N., Alsuhaibani, A.M., Alshawi, A.H., Aljahani, A.H. (2020). Effect of frozen storage on nutritional, microbial and sensorial quality of fish balls and fish fingers produced from Indian Mackerel. Current Research in Nutrition and Food Science Journal, 8(3), 852-861.
  • [35] Kolekar, A.D., Pagarkar, A.U. (2013). Quality evaluation of ready-to-eat fish ball in curry. SAARC Journal of Agriculture, 11(1), 35-43.
  • [36] Öksüztepe, G., Çoban, Ö.E., Güran, H.S. (2010). The effect of addition of sodium lactate in fish balls made from fresh rainbow trout (Oncorhynchus mykiss W.). Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 16(Supplement A), 65-72.
  • [37] ICMSF. (1986). Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications, 2nd Edition. University of Toronto Press, Toronto.
  • [38] Duman, M. Peksezer, B. (2016). Quality changes of fish balls prepared from of mosul bleak (Alburnus mossulensis) stored at -18ºC under air or vacuum. Ege Journal of Fisheries and Aquatic Sciences, 33(3), 285-290.
  • [39] Valero Díaz, A., Carrasco Jiménez, E., García Gimeno, R.M. (2012). Principles and methodologies for the determination of shelf-life in foods. In (Ed. A.H.A. Eissa), Trends in Vital Food and Control Engineering. IntechOpen, UK.
  • [40] Kok, T.N., Park, J.W. (2007). Extending the shelf life of set fish ball. Journal of Food Quality, 30(1), 1-27.
  • [41] Zuraida, I., Budijanto, S. (2011). Antibacterial activity of coconut shell liquid smoke (CS-LS) and its application on fish ball preservation. International Food Research Journal, 18(1), 405-410.
  • [42] Hashimoto, A., Arai, K. (1985). The effect of pH on the thermostability of fish myofibrils. Bulletin of the Japanese Society of Scientific Fisheries (Japan), 51(1), 99-105.
  • [43] Frazier, W.C., Marth, E.H., Deibel, R.H. (1968). Laboratory Manual for Food Microbiology. Burgess.
  • [44] Scott, W.J. (1957). Water relations of food spoilage microorganisms. In Advances in Food Research (Vol. 7, pp. 83-127). Academic Press.
  • [45] Mahapatra, A.K., Lan, Y. (2007). Postharvest handling of grains and pulses. In Handbook of Food Preservation (pp. 91-154). CRC Press.
  • [46] Lin, L.S., Wang, B. J., Weng, Y.M. (2011). Quality preservation of commercial fish balls with antimicrobial zein coatings. Journal of Food Quality, 34(2), 81-87.
  • [47] Gram, L., Huss, H.H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33(1), 121-137.

Mavi Yüzen Yengeçten (Portunus pelagicus) Yeni Formüle Edilmiş Yengeç Köftelerinin Kabul Edilebilirlik ve Raf Ömrü Testi

Yıl 2022, , 199 - 210, 11.10.2022
https://doi.org/10.24323/akademik-gida.1186575

Öz

Balık, karides ve kalamar gibi su ürünlerinden yapılan köfteler, Asya'nın popüler sokak yemekleri arasında yer almaktadır. Bu sokak gıdalarına yönelik artan talebi karşılamak için, balıkçılık ürünlerinden yeni köfteler geliştirmeye/formüle etmeye ihtiyaç vardır. Bu nedenle, bu çalışmada, mavi yüzen yengeçlerden (Portunus pelagicus) elde edilen yengeç köfteleri üç formülasyon (et ve bağlayıcı oranı) kullanılarak formüle ve standardize edilmiştir: Formülasyon A (50:50), Formül B (60:40) ve Formül C ( 70:30). Tat, renk, doku (sululuk ve çiğnenebilirlik) gibi duyusal nitelikler ve üç formülasyonun genel kabul edilebilirliği panelistler tarafından değerlendirilmiştir. Seçilen formülasyon, raf ömrü testi ve mevcut ticari kalamar köftesiyle karşılaştırma açısından ayrıca analiz edilmiştir. Formüle edilmiş yengeç köftelerinin uygulanabilirliğini belirlemek için tüketici testleri de yapılmıştır. Sonuçlar, formülasyon B ve C'nin en yüksek genel duyusal nitelik puanını aldığını ortaya koymuştur (p<0.05). Bu nedenle, ileri analizler için Formül C seçilmiştir. Formüle edilen yengeç köftesinin ticari kalamar köftesinden daha yüksek kabul edilebilirliğe sahip olduğu bulunmuştur (p<0.05). Raf ömrü testi, donmuş formüle edilmiş yengeç köftelerinin tutarlı yüksek ve orta genel kabul edilebilirlik puanları nedeniyle 35 günden fazla dayanabileceğini ortaya koymuştur. Bu çalışmada, mavi yüzen yengecin (P. pelagicus) balık köftesi yapımında alternatif bir hammadde olarak kullanılabileceği belirlenmiştir.

Kaynakça

  • [1] Steyn, N.P., Mchiza, Z., Hill, J., Davids, Y.D., Venter, I., Hinrichsen, E., Jacobs, P. (2014). Nutritional contribution of street foods to the diet of people in developing countries: a systematic review. Public health nutrition, 17(6), 1363-1374.
  • [2] Yulia, C., Nikmawati, E.E., Widiaty, I. (2017). Preliminary study in developing traditional street foods as nutrition education media for Indonesia youth. Innovation of Vocational Technology Education, 8(1), 1-7.
  • [3] Sanlier, N., Sezgin, A.C., Sahin, G., Yassibas, E. (2018). A study about the young consumers' consumption behaviors of street foods. Ciencia & Saude Coletiva, 23, 1647-1656.
  • [4] Khairuzzaman, M.D., Chowdhury, F.M., Zaman, S., Al Mamun, A., Bari, M. (2014). Food safety challenges towards safe, healthy, and nutritious street foods in Bangladesh. International Journal of Food Science, 2014, 483519.
  • [5] Steyn, N.P., Labadarios, D., Nel, J.H. (2011). Factors which influence the consumption of street foods and fast foods in South Africa-a national survey. Nutrition Journal, 10(1), 1-10.
  • [6] Albuquerque, G., Lança de Morais, I., Gelormini, M., Sousa, S., Casal, S., Pinho, O., Padrão, P. (2020). Macronutrient composition of street food in Central Asia: Bishkek, Kyrgyzstan. Food Science & Nutrition, 8(10), 5309-5320.
  • [7] Sousa, S., Morais, I.L.D., Albuquerque, G., Gelormini, M., Casal, S., Pinho, O., Padrão, P. (2021). A cross-sectional study of the street foods purchased by customers in urban areas of Central Asia. Nutrients, 13(10), 3651.
  • [8] Al Mamun, M., Turin, T.C. (2016). Safety of street foods. In Food hygiene and toxicology in ready-to-eat foods (pp. 15-29). Academic Press.
  • [9] Simopoulos, A.P., Bhat, R.V. (Eds.). (2000). Street foods (Vol. 86). Karger Medical and Scientific Publishers.
  • [10] Alimi, B.A., Workneh, T.S. (2016). Consumer awareness and willingness to pay for safety of street foods in developing countries: a review. International Journal of Consumer Studies, 40(2), 242-248.
  • [11] Gupta, V., Sajnani, M., Gupta, R.K. (2019). Street foods: contemporary preference of tourists and its role as a destination attraction in India. International Journal of Culture, Tourism and Hospitality Research.
  • [12] Kok, N., Thawornchinsombut, S., Park, J.W. (2013). Manufacture of fish balls. In: Surimi and Surimi Seafood (Editor: J.W. Park), 3rd Edition, CRC Press, Boca Raton, Florida, USA.
  • [13] Sarmiento, K.P., Pereda, J.M.R., Ventolero, M.F.H., Santos, M.D. (2018). Not fish in fish balls: Fraud in some processed seafood products detected by using DNA barcoding. Philippine Science Letters, 11(1), 30-36.
  • [14] Johnston, D., Harris, D., Caputi, N., Thomson, A. (2011). Decline of a blue swimmer crab (Portunus pelagicus) fishery in Western Australia-History, contributing factors and future management strategy. Fisheries Research, 109(1), 119-130.
  • [15] Soegianto, A., Nurfiyanti, P.E., Saputri, R.N.R., Affandi, M., Payus, C.M. (2022). Assessment of the health risks related with metal accumulation in blue swimming crab (Portunus pelagicus) caught in East Java coastal waters, Indonesia. Marine Pollution Bulletin, 177, 113573.
  • [16] Toring-Farquerabao, M.L.B., Tahiluddin, A.B. (2022). Blue swimming crab (Portunus pelagicus, Linnaeus 1758) capture fishery practices in Tigbauan, Iloilo, central Philippines. Marine Science and Technology Bulletin, 11(1), 88-97.
  • [17] Pathak, N., Shakila, R.J., Jeyasekaran, G., Shalini, R., Arisekar, U., Patel, A., Mayilvahnan, R. (2021). Variation in the nutritional composition of soft and hard blue swimming crabs (Portunus pelagicus) having good export potential. Journal of Aquatic Food Product Technology, 30(6), 706-719.
  • [18] Wu, X., Zhou, B., Cheng, Y., Zeng, C., Wang, C., Feng, L. (2010). Comparison of gender differences in biochemical composition and nutritional value of various edible parts of the blue swimmer crab. Journal of Food Composition and Analysis, 23(2), 154-159.
  • [19] Lu, T., Shen, Y., Cui, G.X., Yin, F.W., Yu, Z.L., Zhou, D.Y. (2020). Detailed analysis of lipids in edible viscera and muscles of cooked crabs Portunus trituberculatus and Portunus pelagicus. Journal of Aquatic Food Product Technology, 29(4), 391-406.
  • [20] Thomas, S.T.J., Archana, G., Abhilash, S., Sabu, S., Sunooj, K.V., Gopal, T.K.S. (2020). Process standardization of ready-to-eat pasteurized crab spread from marine blue swimming crab (Portunus pelagicus) incorporated with threadfin bream surimi. Fishery Technology, 57, 258-266.
  • [21] Sasongko, A.Y., Dewi, E.N., Amalia, U. (2018). The utilization of blue swimming crab (Portunus pelagicus) waste product, Lemi, as a food flavor. In IOP Conference Series: Earth and Environmental Science (Vol. 102, No. 1, p. 012030). IOP Publishing.
  • [22] Abhilash, S., Sreenath, P.G., Ravishankar, C.N., Gopal, T S. (2013). Standardization of process parameters for ready-to-eat crab koftha in indigenous polymer-coated tin-free steel cans. Journal of Food Processing and Preservation, 32(2), 247-269.
  • [23] CMSF. (1978). Microorganisms in Foods. 1. Their Significance and Methods oJ Enumeration, 2nd edn. The International Commission on Microbiological Specifications for Foods. Toronto: University of Toronto Press.
  • [24] Guevara, G., Camu, C.C. (1988). The fish processing industry in the Philippines: status, problems and prospects. In Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27-31 October 1987 (pp. 17-27). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
  • [25] Huda, N., Shen, Y.H., Huey, Y.L., Dewi, R.S. (2010). Ingredients, proximate composition, colour and textural properties of commercial Malaysian fish balls. Pakistan Journal of Nutrition, 9(12), 1183-1186.
  • [26] Nanda, P.K., Das, A.K., Dandapat, P., Dhar, P., Bandyopadhyay, S., Dib, A.L., Gagaoua, M. (2021). Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. Trends in Food Science & Technology, 112, 252-267.
  • [27] Lee, E., Meyers, S.P., Godber, J.S. (1993). Minced Meat Crabcake from Blue Crab Processing Byproducts-Development and Sensory Evaluation. Journal of Food Science, 58(1), 99-103.
  • [28] Galetti, J.A., Calder, B.L., Skonberg, D.I. (2017). Mechanical separation of green crab (Carcinus maenas) meat and consumer acceptability of a value-added food product. Journal of Aquatic Food Product Technology, 26(2), 172-180.
  • [29] George, C., Gopakumar, K., Perigreen, P.A. (1990). Frozen storage characteristics of raw and cooked crab (Scylla serrata) segments, body meat and shell on claws. J. Mar. Biol. Ass. India, 32(1&2), 193-197.
  • [30] Boran, M., Köse, S. (2007). Storage properties of three types of fried whiting balls at refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Sciences, 7(1), 65-70.
  • [31] Noordin, W.N.M., Shunmugam, N., Huda, N. (2014). Application of salt solution and vacuum packaging in extending the shelf life of cooked fish balls for home and retail uses. Journal of Food Quality, 37(6), 444-452.
  • [32] Dela Rosa, A.M. (2001). Status of radiation processing in the Philippines.
  • [33] Mendonca, A., Thomas-Popo, E., Gordon, A. (2020). Microbiological considerations in food safety and quality systems implementation. In Food safety and quality systems in developing countries (pp. 185-260). Academic Press.
  • [34] Alkuraieef, A.N., Alsuhaibani, A.M., Alshawi, A.H., Aljahani, A.H. (2020). Effect of frozen storage on nutritional, microbial and sensorial quality of fish balls and fish fingers produced from Indian Mackerel. Current Research in Nutrition and Food Science Journal, 8(3), 852-861.
  • [35] Kolekar, A.D., Pagarkar, A.U. (2013). Quality evaluation of ready-to-eat fish ball in curry. SAARC Journal of Agriculture, 11(1), 35-43.
  • [36] Öksüztepe, G., Çoban, Ö.E., Güran, H.S. (2010). The effect of addition of sodium lactate in fish balls made from fresh rainbow trout (Oncorhynchus mykiss W.). Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 16(Supplement A), 65-72.
  • [37] ICMSF. (1986). Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications, 2nd Edition. University of Toronto Press, Toronto.
  • [38] Duman, M. Peksezer, B. (2016). Quality changes of fish balls prepared from of mosul bleak (Alburnus mossulensis) stored at -18ºC under air or vacuum. Ege Journal of Fisheries and Aquatic Sciences, 33(3), 285-290.
  • [39] Valero Díaz, A., Carrasco Jiménez, E., García Gimeno, R.M. (2012). Principles and methodologies for the determination of shelf-life in foods. In (Ed. A.H.A. Eissa), Trends in Vital Food and Control Engineering. IntechOpen, UK.
  • [40] Kok, T.N., Park, J.W. (2007). Extending the shelf life of set fish ball. Journal of Food Quality, 30(1), 1-27.
  • [41] Zuraida, I., Budijanto, S. (2011). Antibacterial activity of coconut shell liquid smoke (CS-LS) and its application on fish ball preservation. International Food Research Journal, 18(1), 405-410.
  • [42] Hashimoto, A., Arai, K. (1985). The effect of pH on the thermostability of fish myofibrils. Bulletin of the Japanese Society of Scientific Fisheries (Japan), 51(1), 99-105.
  • [43] Frazier, W.C., Marth, E.H., Deibel, R.H. (1968). Laboratory Manual for Food Microbiology. Burgess.
  • [44] Scott, W.J. (1957). Water relations of food spoilage microorganisms. In Advances in Food Research (Vol. 7, pp. 83-127). Academic Press.
  • [45] Mahapatra, A.K., Lan, Y. (2007). Postharvest handling of grains and pulses. In Handbook of Food Preservation (pp. 91-154). CRC Press.
  • [46] Lin, L.S., Wang, B. J., Weng, Y.M. (2011). Quality preservation of commercial fish balls with antimicrobial zein coatings. Journal of Food Quality, 34(2), 81-87.
  • [47] Gram, L., Huss, H.H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33(1), 121-137.
Toplam 47 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Qhaironessia H. Ajık-cerbas Bu kişi benim 0000-0003-2400-1238

Rosita T. Jumdaın Bu kişi benim 0000-0003-3274-2781

Albaris B. Tahıluddın 0000-0002-3237-3552

Yayımlanma Tarihi 11 Ekim 2022
Gönderilme Tarihi 2 Temmuz 2022
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

APA Ajık-cerbas, Q. H., Jumdaın, R. T., & Tahıluddın, A. B. (2022). Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus). Akademik Gıda, 20(3), 199-210. https://doi.org/10.24323/akademik-gida.1186575
AMA Ajık-cerbas QH, Jumdaın RT, Tahıluddın AB. Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus). Akademik Gıda. Ekim 2022;20(3):199-210. doi:10.24323/akademik-gida.1186575
Chicago Ajık-cerbas, Qhaironessia H., Rosita T. Jumdaın, ve Albaris B. Tahıluddın. “Acceptability and Shelf-Life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus Pelagicus)”. Akademik Gıda 20, sy. 3 (Ekim 2022): 199-210. https://doi.org/10.24323/akademik-gida.1186575.
EndNote Ajık-cerbas QH, Jumdaın RT, Tahıluddın AB (01 Ekim 2022) Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus). Akademik Gıda 20 3 199–210.
IEEE Q. H. Ajık-cerbas, R. T. Jumdaın, ve A. B. Tahıluddın, “Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)”, Akademik Gıda, c. 20, sy. 3, ss. 199–210, 2022, doi: 10.24323/akademik-gida.1186575.
ISNAD Ajık-cerbas, Qhaironessia H. vd. “Acceptability and Shelf-Life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus Pelagicus)”. Akademik Gıda 20/3 (Ekim 2022), 199-210. https://doi.org/10.24323/akademik-gida.1186575.
JAMA Ajık-cerbas QH, Jumdaın RT, Tahıluddın AB. Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus). Akademik Gıda. 2022;20:199–210.
MLA Ajık-cerbas, Qhaironessia H. vd. “Acceptability and Shelf-Life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus Pelagicus)”. Akademik Gıda, c. 20, sy. 3, 2022, ss. 199-10, doi:10.24323/akademik-gida.1186575.
Vancouver Ajık-cerbas QH, Jumdaın RT, Tahıluddın AB. Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus). Akademik Gıda. 2022;20(3):199-210.

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