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http://hdl.handle.net/11452/24577
Başlık: | Changes in chemical, microbiological and sensory properties of marinated seafood salad during storage period |
Yazarlar: | Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü. 0000-0003-1156-9510 Hecer, Canan AAJ-4473-2021 50661217300 |
Anahtar kelimeler: | Agriculture Marinated seafood salad Chemical Microbiological Sensory properties Bacteria (microorganisms) Cephalopoda Decapoda (Crustacea) Octopus Ostracoda |
Yayın Tarihi: | 12-Eki-2011 |
Yayıncı: | Academic Journals |
Atıf: | Hecer, C. vd.(2011). "Changes in chemical, microbiological and sensory properties of marinated seafood salad during storage period". African Journal of Agricultural Research, 6(22), 5087-5090. |
Özet: | This study aimed to determine changes in chemical, microbiological and sensory properties of marinated seafood salad that contains squid, surimi, mussel, shrimp and octopus, during the storage period of five months. According to results of microbiological analyses, all raw materials and production process were fitted into hygienic rules. The acetic acid/salt ratio of all raw materials was in the acceptable limits. Results of the study showed that, TBA value is important in the evaluation of the shelf life of salads. It observed that TBA value was getting higher in parallel with the storage time. Although bacterial load of marinated seafood salads were in the consumption limits, sensory analyses showed that sensory quality of the salads was getting decrease while TBA value was getting higher at the end of 5th month at 4 degrees C. |
URI: | https://www.semanticscholar.org/paper/Changes-in-chemical%2C-microbiological-and-sensory-of-Hecer/a39628b5321ef58cff4665dc0bc5f00d2882e303 http://hdl.handle.net/11452/24577 |
ISSN: | 1991-637X |
Koleksiyonlarda Görünür: | Scopus Web of Science |
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