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Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2°C

Yıl 2012, Cilt: 12 Sayı: 1, - , 01.02.2012

Öz

The aim of this research was to compare the differences in shelf life and resistance to decomposition of fresh and dried caviar produced from flathead grey mullet (Mugil cephalus, Lin. 1758) caught from Homa Lagoon, which is located 20 km northeast of Izmir Bay, Turkey. The proximate compositions of caviars were determined as follows: moisture 50.2±0.15 %, crude fat 13.1±0.23 %, protein 25.7±0.43 %, ash 1.48±0.03 % and carbohydrate 9.59±0.10 %, for fresh caviar and moisture 26.3±0.53 %, crude fat 13.3±1.51 %, protein 41.8±0.56 %, ash 4.68±0.11 % and carbohydrate 14.0±0.05 % for dried caviar. The proximate composition values of dry and fresh caviars were significantly different (P<0.05). To determine the refrigerated shelf life, chemical quality control analysis using Total Volatile Basic Nitrogen (TVB-N), Trimethylamine (TMA) and Thiobarbituric Acid (TBA), pH and color values were measured. Both fresh and dried samples were found to be spoiled end of the 8 th day of refrigerator storage, based on their TMA-N and TVB-N values.

Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2°C

Yıl 2012, Cilt: 12 Sayı: 1, - , 01.02.2012

Öz

The aim of this research was to compare the differences in shelf life and resistance to decomposition of fresh and dried caviar produced from flathead grey mullet (Mugil cephalus, Lin. 1758) caught from Homa Lagoon, which is located 20 km northeast of Izmir Bay, Turkey. The proximate compositions of caviars were determined as follows: moisture 50.2±0.15 %, crude fat 13.1±0.23 %, protein 25.7±0.43 %, ash 1.48±0.03 % and carbohydrate 9.59±0.10 %, for fresh caviar and moisture 26.3±0.53 %, crude fat 13.3±1.51 %, protein 41.8±0.56 %, ash 4.68±0.11 % and carbohydrate 14.0±0.05 % for dried caviar. The proximate composition values of dry and fresh caviars were significantly different (P<0.05). To determine the refrigerated shelf life, chemical quality control analysis using Total Volatile Basic Nitrogen (TVB-N), Trimethylamine (TMA) and Thiobarbituric Acid (TBA), pH and color values were measured. Both fresh and dried samples were found to be spoiled end of the 8 th day of refrigerator storage, based on their TMA-N and TVB-N values.

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Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Ufuk Çelik Bu kişi benim

Can Altınelataman Bu kişi benim

Tolga Dinçer Bu kişi benim

Deniz Acarlı Bu kişi benim

Yayımlanma Tarihi 1 Şubat 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 12 Sayı: 1

Kaynak Göster

APA Çelik, U., Altınelataman, C., Dinçer, T., Acarlı, D. (2012). Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2°C. Turkish Journal of Fisheries and Aquatic Sciences, 12(1).
AMA Çelik U, Altınelataman C, Dinçer T, Acarlı D. Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2°C. Turkish Journal of Fisheries and Aquatic Sciences. Şubat 2012;12(1).
Chicago Çelik, Ufuk, Can Altınelataman, Tolga Dinçer, ve Deniz Acarlı. “Comparison of Fresh and Dried Flathead Grey Mullet (Mugil Cephalus, Linnaeus 1758) Caviar by Means of Proximate Composition and Quality Changes During Refrigerated Storage at 4±2°C”. Turkish Journal of Fisheries and Aquatic Sciences 12, sy. 1 (Şubat 2012).
EndNote Çelik U, Altınelataman C, Dinçer T, Acarlı D (01 Şubat 2012) Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2°C. Turkish Journal of Fisheries and Aquatic Sciences 12 1
IEEE U. Çelik, C. Altınelataman, T. Dinçer, ve D. Acarlı, “Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2°C”, Turkish Journal of Fisheries and Aquatic Sciences, c. 12, sy. 1, 2012.
ISNAD Çelik, Ufuk vd. “Comparison of Fresh and Dried Flathead Grey Mullet (Mugil Cephalus, Linnaeus 1758) Caviar by Means of Proximate Composition and Quality Changes During Refrigerated Storage at 4±2°C”. Turkish Journal of Fisheries and Aquatic Sciences 12/1 (Şubat 2012).
JAMA Çelik U, Altınelataman C, Dinçer T, Acarlı D. Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2°C. Turkish Journal of Fisheries and Aquatic Sciences. 2012;12.
MLA Çelik, Ufuk vd. “Comparison of Fresh and Dried Flathead Grey Mullet (Mugil Cephalus, Linnaeus 1758) Caviar by Means of Proximate Composition and Quality Changes During Refrigerated Storage at 4±2°C”. Turkish Journal of Fisheries and Aquatic Sciences, c. 12, sy. 1, 2012.
Vancouver Çelik U, Altınelataman C, Dinçer T, Acarlı D. Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2°C. Turkish Journal of Fisheries and Aquatic Sciences. 2012;12(1).