Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2021, Cilt: 5 Sayı: 1, 42 - 50, 31.03.2021
https://doi.org/10.31015/jaefs.2021.1.6

Öz

Kaynakça

  • Aberoumand, A. and Baesi, F. (2020). Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni. Food Science &Nutrition, 8(8), 4145-4150. Doi: https://doi.org/10.1002/fsn3.1704
  • Altuğ, T. and Elmacı, Y. (2005). Duyusal değerlendirme Teknikleri. Sidas Medya Ltd. Şti., İzmir. ISBN: 978-9944-5660-8-7 (in Turkish).
  • AOAC. (1990). Official methods of analysts, 15th ed. Arlington, VA: Association of Official Analytical Chemists.
  • Ayas, D., Ekingen, G. and Çelik, M. (2005). Seyhan Baraj The Seasonal differences in nutrient composition of the fillets of common carp (Cyprinus carpio L. 1758) caught from Seyhan dam lake and chemical organoleptic changings of these fillets following hot smoking. Journal of Eğirdir Fisheries Faculty of Süleyman Demirel University, 1(1), 12-20.
  • Ayas, D., Eliuz, E.A.E, Peri, F. and Bakan, M. (2019). Determination of usage potential of some Mediterranean rays in fish oil production. Marine Science and Technology Bulletin, 8(1), 13-22. Doi: https://doi.org/10.33714/masteb.480957
  • Bilgin, Ş., Ertan, Ö.O., and İzci, L. (2007). Investigation on changes in the chemical composition of hot smoked Salmo trutta macrostigma, Dumeril 1858, stored different temperatures. Journal of FisheriesSciences.com, 1(2), 68-70.
  • Borgstrom, G. (1961). Fish as Food, Volume I: Production, Biochemistry, and Microbiology, Academic Press Inc., London. ISBN: 978-0-12-395569-2.
  • Colakoglu, F.A., Ormanci, H.B. and Cakir, F. (2011). Effect of marination and smoking on lipid and fatty acid composition of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias). European Food Research and Technology, 232, 1069-1075. Doi: https://doi.org/10.1007/s00217-011-1477-x
  • Connell, J.J. (1980). Control of Fish Quality. 2nd Ed., Fishing News Books Ltd., Surrey, England. ISBN: 978-0852381052.
  • Curran, C.A., Nicoladies, L., Poulter, R.G., and Pors, J. (1980). Spoilage of fish from Hong Kong at different storage temperatures. Tropical Science, 22, 367-382.
  • Çağlak, E. and Karslı, B. (2013). Seasonal meat yield and chemical composition of zander (Sander lucioperca Linnaeus,1758) in Beyşehir Lake. Eğirdir Su Ürünleri Fakültesi Dergisi, 9(1), 1-8
  • Çağlak, E., Karslı, B. and Koral, S. (2015). Effects of different processing techniques on the carpet shell (Ruditapes decussatus Linnaeus, 1758). Journal of Food Safety and Food Quality, 66(5), 141-148. Doi: https://doi.org/10.2376/0003-925X-66-141
  • Dokuzlu, C. (1997). Marinat hamsi üretimi sırasında kullanılan asit-tuz oranlarının ürünün mikrobiyolojik ve organoleptik kalitesi üzerine etkileri ve raf ömrünün belirlenmesi. Pendik Veteriner ve Mikrobiyoloji Dergisi, 28(1), 81-90 (in Turkish).
  • Duman, M. and Patır, B. (2007). Tütsülenmiş aynalı sazan (Cyprinus carpio L.) filetolarının bazı kimyasal ve duyusal özelliklerinin belirlenmesi. Fırat Üniversitesi, Fen ve Mühendislik Bilimleri Dergisi, 19(4), 463-472 (in Turkish).
  • Duyar, H.A., Erdem, M.E., Samsun, S. and Kalayci, F. (2008). The effect of the different woods on hot-smoking vacuum packed Atlantic bonito (Sarda sarda) stored at 4 °C. Journal of Animal and Veterinary Advances, 7(9), 1117-1122.
  • Dyer, W.J. (1949). Bacterial reduction of sodium nitrite and formation of trimethylamine. Journal of the Fisheries Research Board of Canada, 7, 576-579. Doi: https://doi.org/10.1139/f47-037
  • Erkan, N. (2004). Dumanlama Teknolojisi, Su Ürünleri İşleme Teknolojisi. Su ürünleri İşleme Teknolojisi. Ed: Varlık, C. İstanbul Üniversitesi, yayın No: 4465, 234-273, İstanbul. ISBN: 975-404-715-4 (in Turkish).
  • Goulas, A.E. and Kontominos, M.G. (2005). Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3), 511–520. Doi: https://doi.org/10.1016/j.foodchem.2004.09.040
  • Gökoğlu, N. (2002). Su Ürünleri İşleme Teknolojisi, Su Vakfı Yayınları, İstanbul, 157p. (in Turkish).
  • Gülyavuz, H. and Ünlüsayın, M. (1999). Su Ürünleri İşleme Teknolojisi. Şahin Matbaası, Ankara. ISBN: 975-96897-0-7 (in Turkish).
  • Günlü, A. (2007). Determination of shelf-life and changes of some nutrient components after smoking proces of cultured sea bass (Dicentrarchus labrax L. 1758). Journal of Natural and Applied Sciences, Isparta, Turkey.
  • Halkman, A. (2005). Merck gıda mikrobiyoloji uygulamaları. Başak Matbaacılık Limited Şti., Ankara. ISBN: 9750037308 (in Turkish).
  • Harrigan, W.F. and McCance, M.E. (1976). Laboratory Methods in Food and Dairy Microbiology. Academic Press Incorporated, London. ISBN: 012326040X.
  • Huss, H.H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, Rome.
  • Huss, H.H. (1988). Fresh fish: quality and quality changes. Food and Agriculture Organization (FAO) of the United Nations, Rome.
  • Hussain, M.M. and Uddin, M.H. (1997). Quality control and marketing of fish and fish products: Needs for infrastructure and legal support. National workshop on fisheries resources development and management in Bangladesh. Bay of Bengal Programme, Madras, India, pp. 231-272.
  • ICMSF (1986). Microorganisms in foods 2: sampling for microbiological analysis: principles and specific applications. 2nd Edn. International Commission on Microbiological Specifications for Foods. Blackwell Scientific, Oxford.
  • İnal, T. (1992). Besin hijyeni. Hayvansal gıdaların sağlık kontrolü. Final Ofset, Genişletilmiş 2. Baskı, İstanbul. (in Turkish).
  • İzci, L. and Ertan, Ö.O. (2004). Changes in meat yield and food component of smoked tench (Tinca tinca L., 1758). Turkish Journal of Veterinary and Animal Sciences, 28, 1037-1041.
  • Jaberi, R., Kaban, G. and Kaya, M. (2019). Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat. Asian-Australasian Journal of Animal Sciences, 32(3), 421-429. Doi: https://doi.org/10.5713/ajas.18.0391
  • Jeyasanta, K.I., Patterson, J. (2013). Total lipid, phospholipid and cholesterol contents of six commercially important fishes of Tuticorin, south east coast of India. Sky Journal of Food Science, 2(6), 47-53
  • Koutsomanis, K., Nychas, G.J.E. (1999). Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7 and 10 °C. Applied and Environmental Microbiology, 65, 698–706. Doi: https://doi.org/10.1128/AEM.65.2.698-706.1999.
  • Kurtcan, Ü. and Gönül, M. (1987). Gıdaların duyusal değerlendirilmesinde puanlama metodu. Ege Üniversitesi Mühendislik Fakültesi Dergisi, 5, 137-146. (in Turkish).
  • Matsumoto, J.J. (1979). Denaturation of fish muscle proteins during frozen storage. Advances in Chemistry, pp. 205–224. American Chemical Society: Washington, DC. Doi: https://pubs.acs.org/doi/abs/10.1021/ba-1979-0180.ch010
  • Mugica, B., Barros-Velazquez, J., Miranda, J.M. and Aubourg, S.P. (2008). Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life. LWT-Food Science and Technology, 41, 974-981. Doi: https://doi.org/10.1016/j.lwt.2007.06.017
  • Nickerson, J.T. and Sinskey, A.J. (1972). Microbiology of Foods and Food Processing. American Elsevier Publishing Company Inc., New York. ISBN: 978-0444001245.
  • Norwitz, W. (1970). Drained weight determination of frozen glazed fish and other marine products. AOAC Official Method.
  • Özden, Ö., Metin, S., Baygar, T. and Erkan, N. (2001). Vakum Paketlenmiş marine balıkların kalitesinin belirlenmesinde yağ asitleri ve aminoasit bileşimindeki değişimlerin incelenmesi. Proje Sonuç Raporu, Tübitak, Proje No: VHAG-1713/ADP.
  • Özer, E., Ünlüsayın, M. and Erdilal, R. (2012). Microbiological, physicochemical and sensorial quality of vacuum-packed sausage from thornback ray (Raja clavata L., 1758) at chilled storage. Journal of Agroalimentary Processes and Technologies, 18(1), 1-7.
  • Pastoriza, L. and Sampedro, G. (1994). Influence of ice storage on ray (Raja clavata) wing muscle. Journal of the Science of Food and Agriculture, 64, 9-18. Doi: https://doi.org/10.1002/jsfa.2740640103
  • Patır, B. and İnanlı, G.A. (2005). Microbiological Quality and TMA-N levels of fresh horse Mackerel (Trachurus mediterraneus, S. 1868) marketed in Elazığ. Fırat University Journal of Engineering Science, 17, 360-369.
  • Ramanathan, L. and Das, N.P. (1992). Studies on the control of lipid oxidation in ground fish by some polyphenolic naturel products. Journal of Agricultural Food Chemistry, 40, 17-21. Doi: https://doi.org/10.1021/jf00013a004
  • Schormuller, J. (1968). Handbook of food chemistry (Band III/2). Springer-Verlag, Berlin, Heidelberg.
  • Soyer, A. (1999). Balıkta lipit oksidasyonunda rol oynayan hücresel faktörler. Gıda Teknolojisi, 4(3), 58-64 (in Turkish).
  • Sümbüloğlu, K. and Sümbüloğlu, V. (2000). Biyoistatistik, Hatiboğlu Yayınları No: 53, 9. Baskı, Ankara. (in Turkish).
  • Tarladgis, B.G., Watts, B.M., Younathan, M.T. and Dugan, L. (1960). Distillation method for the determination of manolaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37, 44–48. Doi: https://doi.org/10.1007/BF02630824
  • Turan, H. and Sönmez, G. (2007). Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage. International Journal of Food Sciences and Nutrition, 58(7), 557-566. Doi: https://doi.org/10.1080/09637480701343762
  • Turan, H., Sönmez, G. and Kaya, Y. (2007). Fatty acid profile and proximate composition of the thornback ray (Raja clavata, L. 1758) from the Sinop coast in the Black Sea. Journal of FisheriesSciences.com, 1(2), 97-103. Doi: https://doi.org/10.3153/jfscom.2007012
  • Uyttendaele, M., De Loy-Hendrickx, A., Vermeulen, A., Jackxsens, L., Debevere, J. and Devlieghere, F. (2018). Microbiological guidelines: Support for interpretation of microbiological test result of foods. Die Keure Publishing, Brugge, Belgium. ISBN: 978-2874035036.
  • Varlık, C., Uğur, M., Gökoğlu, N. and Gün, H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No:17, İstanbul, 174p. (in Turkish).
  • Vyncke, W. (1978). Influence of sodium tripolyphosphate and citric acid on the shelf life of thornback ray (Raja clavata L.). Zeitschrift für Lebensmittel Untersuchung und Forschung, 166, 284-286. Doi: https://doi.org/10.1007/BF01127654
  • Yılmaz, A.B. and Akpınar, D. (2003). Determination of Proximate Composition and Quality Changes in the Common Guitarfish (Rhinobatos rhinobatos L., 1758) during Cold Storage. Turkish Journal of Veterinary Animal Sciences, 27, 207-212.

Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)

Yıl 2021, Cilt: 5 Sayı: 1, 42 - 50, 31.03.2021
https://doi.org/10.31015/jaefs.2021.1.6

Öz

In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, and the product obtained was vacuum packaged and then stored at refrigerated conditions (4±1 °C) for 120 days. The nutritional, chemical, microbiological, and sensory changes in the products were examined every 15 days. After the hot smoking process applied to thornback rays, significant changes were observed in the nutritional composition of the products (P<0.05). Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and thiobarbituric acid (TBA) values of smoked thornback rays increased during storage, and these values were determined between 23.11-98.06 mg/100 g, 2.48-7.33 mg/100 g, and 0.1-0.3 mg malondialdehyde/kg, respectively. It was determined that the total aerobic mesophilic bacteria (TAMB) count detected in the fresh sample decreased in smoked products due to the smoking process and the value was found below the detectable limit value (1.47 log CFU/g) during storage. As a result of the sensory evaluation, it was determined that the texture, odor, and flavor criteria of the smoked thornback rays were below the consumable limit value on the 120th day. According to the results, it was determined that the thornback ray vacuum packaged by hot smoking can be consumed safely for 105 days at 4±1 °C. This study shows that discarded thornback rays, which are a high protein food, can be transformed into high value-added products by applying different processing methods such as smoking and so can be evaluated as human food.

Kaynakça

  • Aberoumand, A. and Baesi, F. (2020). Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni. Food Science &Nutrition, 8(8), 4145-4150. Doi: https://doi.org/10.1002/fsn3.1704
  • Altuğ, T. and Elmacı, Y. (2005). Duyusal değerlendirme Teknikleri. Sidas Medya Ltd. Şti., İzmir. ISBN: 978-9944-5660-8-7 (in Turkish).
  • AOAC. (1990). Official methods of analysts, 15th ed. Arlington, VA: Association of Official Analytical Chemists.
  • Ayas, D., Ekingen, G. and Çelik, M. (2005). Seyhan Baraj The Seasonal differences in nutrient composition of the fillets of common carp (Cyprinus carpio L. 1758) caught from Seyhan dam lake and chemical organoleptic changings of these fillets following hot smoking. Journal of Eğirdir Fisheries Faculty of Süleyman Demirel University, 1(1), 12-20.
  • Ayas, D., Eliuz, E.A.E, Peri, F. and Bakan, M. (2019). Determination of usage potential of some Mediterranean rays in fish oil production. Marine Science and Technology Bulletin, 8(1), 13-22. Doi: https://doi.org/10.33714/masteb.480957
  • Bilgin, Ş., Ertan, Ö.O., and İzci, L. (2007). Investigation on changes in the chemical composition of hot smoked Salmo trutta macrostigma, Dumeril 1858, stored different temperatures. Journal of FisheriesSciences.com, 1(2), 68-70.
  • Borgstrom, G. (1961). Fish as Food, Volume I: Production, Biochemistry, and Microbiology, Academic Press Inc., London. ISBN: 978-0-12-395569-2.
  • Colakoglu, F.A., Ormanci, H.B. and Cakir, F. (2011). Effect of marination and smoking on lipid and fatty acid composition of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias). European Food Research and Technology, 232, 1069-1075. Doi: https://doi.org/10.1007/s00217-011-1477-x
  • Connell, J.J. (1980). Control of Fish Quality. 2nd Ed., Fishing News Books Ltd., Surrey, England. ISBN: 978-0852381052.
  • Curran, C.A., Nicoladies, L., Poulter, R.G., and Pors, J. (1980). Spoilage of fish from Hong Kong at different storage temperatures. Tropical Science, 22, 367-382.
  • Çağlak, E. and Karslı, B. (2013). Seasonal meat yield and chemical composition of zander (Sander lucioperca Linnaeus,1758) in Beyşehir Lake. Eğirdir Su Ürünleri Fakültesi Dergisi, 9(1), 1-8
  • Çağlak, E., Karslı, B. and Koral, S. (2015). Effects of different processing techniques on the carpet shell (Ruditapes decussatus Linnaeus, 1758). Journal of Food Safety and Food Quality, 66(5), 141-148. Doi: https://doi.org/10.2376/0003-925X-66-141
  • Dokuzlu, C. (1997). Marinat hamsi üretimi sırasında kullanılan asit-tuz oranlarının ürünün mikrobiyolojik ve organoleptik kalitesi üzerine etkileri ve raf ömrünün belirlenmesi. Pendik Veteriner ve Mikrobiyoloji Dergisi, 28(1), 81-90 (in Turkish).
  • Duman, M. and Patır, B. (2007). Tütsülenmiş aynalı sazan (Cyprinus carpio L.) filetolarının bazı kimyasal ve duyusal özelliklerinin belirlenmesi. Fırat Üniversitesi, Fen ve Mühendislik Bilimleri Dergisi, 19(4), 463-472 (in Turkish).
  • Duyar, H.A., Erdem, M.E., Samsun, S. and Kalayci, F. (2008). The effect of the different woods on hot-smoking vacuum packed Atlantic bonito (Sarda sarda) stored at 4 °C. Journal of Animal and Veterinary Advances, 7(9), 1117-1122.
  • Dyer, W.J. (1949). Bacterial reduction of sodium nitrite and formation of trimethylamine. Journal of the Fisheries Research Board of Canada, 7, 576-579. Doi: https://doi.org/10.1139/f47-037
  • Erkan, N. (2004). Dumanlama Teknolojisi, Su Ürünleri İşleme Teknolojisi. Su ürünleri İşleme Teknolojisi. Ed: Varlık, C. İstanbul Üniversitesi, yayın No: 4465, 234-273, İstanbul. ISBN: 975-404-715-4 (in Turkish).
  • Goulas, A.E. and Kontominos, M.G. (2005). Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3), 511–520. Doi: https://doi.org/10.1016/j.foodchem.2004.09.040
  • Gökoğlu, N. (2002). Su Ürünleri İşleme Teknolojisi, Su Vakfı Yayınları, İstanbul, 157p. (in Turkish).
  • Gülyavuz, H. and Ünlüsayın, M. (1999). Su Ürünleri İşleme Teknolojisi. Şahin Matbaası, Ankara. ISBN: 975-96897-0-7 (in Turkish).
  • Günlü, A. (2007). Determination of shelf-life and changes of some nutrient components after smoking proces of cultured sea bass (Dicentrarchus labrax L. 1758). Journal of Natural and Applied Sciences, Isparta, Turkey.
  • Halkman, A. (2005). Merck gıda mikrobiyoloji uygulamaları. Başak Matbaacılık Limited Şti., Ankara. ISBN: 9750037308 (in Turkish).
  • Harrigan, W.F. and McCance, M.E. (1976). Laboratory Methods in Food and Dairy Microbiology. Academic Press Incorporated, London. ISBN: 012326040X.
  • Huss, H.H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, Rome.
  • Huss, H.H. (1988). Fresh fish: quality and quality changes. Food and Agriculture Organization (FAO) of the United Nations, Rome.
  • Hussain, M.M. and Uddin, M.H. (1997). Quality control and marketing of fish and fish products: Needs for infrastructure and legal support. National workshop on fisheries resources development and management in Bangladesh. Bay of Bengal Programme, Madras, India, pp. 231-272.
  • ICMSF (1986). Microorganisms in foods 2: sampling for microbiological analysis: principles and specific applications. 2nd Edn. International Commission on Microbiological Specifications for Foods. Blackwell Scientific, Oxford.
  • İnal, T. (1992). Besin hijyeni. Hayvansal gıdaların sağlık kontrolü. Final Ofset, Genişletilmiş 2. Baskı, İstanbul. (in Turkish).
  • İzci, L. and Ertan, Ö.O. (2004). Changes in meat yield and food component of smoked tench (Tinca tinca L., 1758). Turkish Journal of Veterinary and Animal Sciences, 28, 1037-1041.
  • Jaberi, R., Kaban, G. and Kaya, M. (2019). Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat. Asian-Australasian Journal of Animal Sciences, 32(3), 421-429. Doi: https://doi.org/10.5713/ajas.18.0391
  • Jeyasanta, K.I., Patterson, J. (2013). Total lipid, phospholipid and cholesterol contents of six commercially important fishes of Tuticorin, south east coast of India. Sky Journal of Food Science, 2(6), 47-53
  • Koutsomanis, K., Nychas, G.J.E. (1999). Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7 and 10 °C. Applied and Environmental Microbiology, 65, 698–706. Doi: https://doi.org/10.1128/AEM.65.2.698-706.1999.
  • Kurtcan, Ü. and Gönül, M. (1987). Gıdaların duyusal değerlendirilmesinde puanlama metodu. Ege Üniversitesi Mühendislik Fakültesi Dergisi, 5, 137-146. (in Turkish).
  • Matsumoto, J.J. (1979). Denaturation of fish muscle proteins during frozen storage. Advances in Chemistry, pp. 205–224. American Chemical Society: Washington, DC. Doi: https://pubs.acs.org/doi/abs/10.1021/ba-1979-0180.ch010
  • Mugica, B., Barros-Velazquez, J., Miranda, J.M. and Aubourg, S.P. (2008). Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life. LWT-Food Science and Technology, 41, 974-981. Doi: https://doi.org/10.1016/j.lwt.2007.06.017
  • Nickerson, J.T. and Sinskey, A.J. (1972). Microbiology of Foods and Food Processing. American Elsevier Publishing Company Inc., New York. ISBN: 978-0444001245.
  • Norwitz, W. (1970). Drained weight determination of frozen glazed fish and other marine products. AOAC Official Method.
  • Özden, Ö., Metin, S., Baygar, T. and Erkan, N. (2001). Vakum Paketlenmiş marine balıkların kalitesinin belirlenmesinde yağ asitleri ve aminoasit bileşimindeki değişimlerin incelenmesi. Proje Sonuç Raporu, Tübitak, Proje No: VHAG-1713/ADP.
  • Özer, E., Ünlüsayın, M. and Erdilal, R. (2012). Microbiological, physicochemical and sensorial quality of vacuum-packed sausage from thornback ray (Raja clavata L., 1758) at chilled storage. Journal of Agroalimentary Processes and Technologies, 18(1), 1-7.
  • Pastoriza, L. and Sampedro, G. (1994). Influence of ice storage on ray (Raja clavata) wing muscle. Journal of the Science of Food and Agriculture, 64, 9-18. Doi: https://doi.org/10.1002/jsfa.2740640103
  • Patır, B. and İnanlı, G.A. (2005). Microbiological Quality and TMA-N levels of fresh horse Mackerel (Trachurus mediterraneus, S. 1868) marketed in Elazığ. Fırat University Journal of Engineering Science, 17, 360-369.
  • Ramanathan, L. and Das, N.P. (1992). Studies on the control of lipid oxidation in ground fish by some polyphenolic naturel products. Journal of Agricultural Food Chemistry, 40, 17-21. Doi: https://doi.org/10.1021/jf00013a004
  • Schormuller, J. (1968). Handbook of food chemistry (Band III/2). Springer-Verlag, Berlin, Heidelberg.
  • Soyer, A. (1999). Balıkta lipit oksidasyonunda rol oynayan hücresel faktörler. Gıda Teknolojisi, 4(3), 58-64 (in Turkish).
  • Sümbüloğlu, K. and Sümbüloğlu, V. (2000). Biyoistatistik, Hatiboğlu Yayınları No: 53, 9. Baskı, Ankara. (in Turkish).
  • Tarladgis, B.G., Watts, B.M., Younathan, M.T. and Dugan, L. (1960). Distillation method for the determination of manolaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37, 44–48. Doi: https://doi.org/10.1007/BF02630824
  • Turan, H. and Sönmez, G. (2007). Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage. International Journal of Food Sciences and Nutrition, 58(7), 557-566. Doi: https://doi.org/10.1080/09637480701343762
  • Turan, H., Sönmez, G. and Kaya, Y. (2007). Fatty acid profile and proximate composition of the thornback ray (Raja clavata, L. 1758) from the Sinop coast in the Black Sea. Journal of FisheriesSciences.com, 1(2), 97-103. Doi: https://doi.org/10.3153/jfscom.2007012
  • Uyttendaele, M., De Loy-Hendrickx, A., Vermeulen, A., Jackxsens, L., Debevere, J. and Devlieghere, F. (2018). Microbiological guidelines: Support for interpretation of microbiological test result of foods. Die Keure Publishing, Brugge, Belgium. ISBN: 978-2874035036.
  • Varlık, C., Uğur, M., Gökoğlu, N. and Gün, H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No:17, İstanbul, 174p. (in Turkish).
  • Vyncke, W. (1978). Influence of sodium tripolyphosphate and citric acid on the shelf life of thornback ray (Raja clavata L.). Zeitschrift für Lebensmittel Untersuchung und Forschung, 166, 284-286. Doi: https://doi.org/10.1007/BF01127654
  • Yılmaz, A.B. and Akpınar, D. (2003). Determination of Proximate Composition and Quality Changes in the Common Guitarfish (Rhinobatos rhinobatos L., 1758) during Cold Storage. Turkish Journal of Veterinary Animal Sciences, 27, 207-212.
Toplam 52 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Barış Karslı 0000-0002-3944-6988

Emre Çağlak 0000-0002-7376-1359

Yayımlanma Tarihi 31 Mart 2021
Gönderilme Tarihi 11 Kasım 2020
Kabul Tarihi 30 Aralık 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 5 Sayı: 1

Kaynak Göster

APA Karslı, B., & Çağlak, E. (2021). Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758). International Journal of Agriculture Environment and Food Sciences, 5(1), 42-50. https://doi.org/10.31015/jaefs.2021.1.6

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International Journal of Agriculture, Environment and Food Sciences dergisinin içeriği, Creative Commons Alıntı-GayriTicari (CC BY-NC) 4.0 Uluslararası Lisansı ile yayınlanmaktadır. Söz konusu telif, üçüncü tarafların içeriği uygun şekilde atıf vermek koşuluyla, ticari olmayan amaçlarla paylaşımına ve uyarlamasına izin vermektedir. Yazarlar, International Journal of Agriculture, Environment and Food Sciences dergisinde yayınlanmış çalışmalarının telif hakkını elinde tutar. 

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