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The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis encrasicholus L., 1758)

Yıl 2006, Cilt: 6 Sayı: 1, - , 01.02.2006

Öz

In this study, the quality changes of the surimi produced from anchovy at - 29°C in five months storage period were investigated. The produced surimi was frozen at - 35°C in air conditioned freezer and stored at - 29°C. The total volatile bases nitrogen (TVB-N), thiobarbituric acid (TBA), moisture and the total aerobic bacteria count in the frozen samples were found in the period of 30 days. On 150th day of storage, it was determined that the total aerobic bacteria count was 4.24logcfu/g, TBA value was 2.015 mg malonaldehyde/kg, TVB-N value was 6.3 mg/100g, moisture value was 74.98 %. In conclusion, it was approved that the surimi could be produced from anchovy and that during 5 months of frozen storage spoilage was low and remained within the limits.

The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis encrasicholus L., 1758)

Yıl 2006, Cilt: 6 Sayı: 1, - , 01.02.2006

Öz

In this study, the quality changes of the surimi produced from anchovy at - 29°C in five months storage period were investigated. The produced surimi was frozen at - 35°C in air conditioned freezer and stored at - 29°C. The total volatile bases nitrogen (TVB-N), thiobarbituric acid (TBA), moisture and the total aerobic bacteria count in the frozen samples were found in the period of 30 days. On 150th day of storage, it was determined that the total aerobic bacteria count was 4.24logcfu/g, TBA value was 2.015 mg malonaldehyde/kg, TVB-N value was 6.3 mg/100g, moisture value was 74.98 %. In conclusion, it was approved that the surimi could be produced from anchovy and that during 5 months of frozen storage spoilage was low and remained within the limits.

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Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Nilgün Kaba *(1) Bu kişi benim

Yayımlanma Tarihi 1 Şubat 2006
Yayımlandığı Sayı Yıl 2006 Cilt: 6 Sayı: 1

Kaynak Göster

APA *(1), N. K. (2006). The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis encrasicholus L., 1758). Turkish Journal of Fisheries and Aquatic Sciences, 6(1).
AMA *(1) NK. The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis encrasicholus L., 1758). Turkish Journal of Fisheries and Aquatic Sciences. Şubat 2006;6(1).
Chicago *(1), Nilgün Kaba. “The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis Encrasicholus L., 1758)”. Turkish Journal of Fisheries and Aquatic Sciences 6, sy. 1 (Şubat 2006).
EndNote *(1) NK (01 Şubat 2006) The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis encrasicholus L., 1758). Turkish Journal of Fisheries and Aquatic Sciences 6 1
IEEE N. K. *(1), “The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis encrasicholus L., 1758)”, Turkish Journal of Fisheries and Aquatic Sciences, c. 6, sy. 1, 2006.
ISNAD *(1), Nilgün Kaba. “The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis Encrasicholus L., 1758)”. Turkish Journal of Fisheries and Aquatic Sciences 6/1 (Şubat 2006).
JAMA *(1) NK. The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis encrasicholus L., 1758). Turkish Journal of Fisheries and Aquatic Sciences. 2006;6.
MLA *(1), Nilgün Kaba. “The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis Encrasicholus L., 1758)”. Turkish Journal of Fisheries and Aquatic Sciences, c. 6, sy. 1, 2006.
Vancouver *(1) NK. The Determination Of Technology & Storage Period of Surimi Production From Anchovy (Engraulis encrasicholus L., 1758). Turkish Journal of Fisheries and Aquatic Sciences. 2006;6(1).