Yıl 2019, Cilt 34 , Sayı 2, Sayfalar 132 - 141 2019-12-31

Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC)

Hünkar Avni DUYAR [1] , Hakan KALAYCI [2] , Sabri BİLGİN [3]


In this study, the effect of garlic (Allium sativum L.) on the microbiological, chemical and sensorial quality of smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) stored in vacuumed packets at refrigerator temperature (+4ºC) were investigated. The results of total volatile basic nitrogen (TVB – N) in control group (without garlic contains 10% salt) showed that the product reached the limit of consumable value on the 43rd day (TVB – N = 36.45±1.133 mg / 100 g) and on the 67th day in the garlic group (with 2% garlic contains 10% salt) (TVB – N = 35.69±1.026 mg / 100 g) (P < 0.05). It was observed that garlic group values were higher than control group in terms of sensory analysis (texture, appearance, odour and taste). However, it was determined that the value of taste did not fall below the consumable value in both groups. These results showed that the shelf life of smoked Atlantic Mackerel was 24 days longer with garlic application and the garlic supplement increased both the shelf life of the product and gave sensory appreciation to the product.
Hot smoking, Atlantic mackerel, Garlic, Shelf life, Quality changes
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Birincil Dil en
Konular Ziraat
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0002-2560-5407
Yazar: Hünkar Avni DUYAR (Sorumlu Yazar)
Kurum: SİNOP ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0002-2805-7717
Yazar: Hakan KALAYCI
Kurum: SİNOP ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0003-0155-8981
Yazar: Sabri BİLGİN
Kurum: SİNOP ÜNİVERSİTESİ
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 31 Aralık 2019

Bibtex @araştırma makalesi { alinterizbd665207, journal = {Alinteri Journal of Agriculture Science}, issn = {2564-7814}, eissn = {2587-2249}, address = {}, publisher = {Adem Yavuz SÖNMEZ}, year = {2019}, volume = {34}, pages = {132 - 141}, doi = {10.28955/alinterizbd.665207}, title = {Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC)}, key = {cite}, author = {DUYAR, Hünkar Avni and KALAYCI, Hakan and BİLGİN, Sabri} }
APA DUYAR, H , KALAYCI, H , BİLGİN, S . (2019). Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC). Alinteri Journal of Agriculture Science , 34 (2) , 132-141 . DOI: 10.28955/alinterizbd.665207
MLA DUYAR, H , KALAYCI, H , BİLGİN, S . "Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC)". Alinteri Journal of Agriculture Science 34 (2019 ): 132-141 <https://dergipark.org.tr/tr/pub/alinterizbd/issue/51098/665207>
Chicago DUYAR, H , KALAYCI, H , BİLGİN, S . "Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC)". Alinteri Journal of Agriculture Science 34 (2019 ): 132-141
RIS TY - JOUR T1 - Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC) AU - Hünkar Avni DUYAR , Hakan KALAYCI , Sabri BİLGİN Y1 - 2019 PY - 2019 N1 - doi: 10.28955/alinterizbd.665207 DO - 10.28955/alinterizbd.665207 T2 - Alinteri Journal of Agriculture Science JF - Journal JO - JOR SP - 132 EP - 141 VL - 34 IS - 2 SN - 2564-7814-2587-2249 M3 - doi: 10.28955/alinterizbd.665207 UR - https://doi.org/10.28955/alinterizbd.665207 Y2 - 2019 ER -
EndNote %0 Alınteri Zirai Bilimler Dergisi Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC) %A Hünkar Avni DUYAR , Hakan KALAYCI , Sabri BİLGİN %T Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC) %D 2019 %J Alinteri Journal of Agriculture Science %P 2564-7814-2587-2249 %V 34 %N 2 %R doi: 10.28955/alinterizbd.665207 %U 10.28955/alinterizbd.665207
ISNAD DUYAR, Hünkar Avni , KALAYCI, Hakan , BİLGİN, Sabri . "Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC)". Alinteri Journal of Agriculture Science 34 / 2 (Aralık 2020): 132-141 . https://doi.org/10.28955/alinterizbd.665207
AMA DUYAR H , KALAYCI H , BİLGİN S . Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC). Alinteri Journal of Agriculture Science. 2019; 34(2): 132-141.
Vancouver DUYAR H , KALAYCI H , BİLGİN S . Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC). Alinteri Journal of Agriculture Science. 2019; 34(2): 141-132.