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Now showing items 1-9 of 9
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Comparative assessment of potassium sorbate and clove oil (Syzygium aromaticum, L.) on quality alteration in chilled crayfish (astacus leptodactylus) [Potasyum sorbat ve karanfil yağının (Syzygium aromaticum, L.) soğutulmuş kerevitlerde (astacus leptodact
(Yuzuncu Yil University Journal of Agricultural Sciences, 2020)In this study, comparative assessment of potassium sorbate and clove oil (Syzygium aromaticum L.) on the quality characteristics of crayfish (Astacus leptodactylus) during storage at 2°C for 20 days has been investigated. ... -
Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets
(Journal of Food Safety, 2018)Effects of chitosan coating combined with sumac on the quality of rainbow trout (Oncorhynchus mykiss) fillets stored in refrigerated condition (4°C) for 12 days were evaluated. The treatments in this study were—T1, control; ... -
Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets
(WILEY, 2018)Effects of chitosan coating combined with sumac on the quality of rainbow trout (Oncorhynchus mykiss) fillets stored in refrigerated condition (4 degrees C) for 12 days were evaluated. The treatments in this study were-T1, ... -
Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
(KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES, 2018)This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaC1, 2% NaC1+0.5 ... -
Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage
(TAYLOR & FRANCIS INC, 2019)This study aimed to determine the effect of propolis extract on quality of liquid smoked carp (Cyprinus carpio) sausage stored at 2 degrees C for 9 weeks. Carp sausages were separated into three groups: control group, ... -
Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage
(Journal of Aquatic Food Product Technology, 2019)This study aimed to determine the effect of propolis extract on quality of liquid smoked carp (Cyprinus carpio) sausage stored at 2°C for 9 weeks. Carp sausages were separated into three groups: control group, without ... -
Shelf life of farmed sea bass (Dicentrarchus Labrax, L. 1758) treated with bacillus subtills (kuen 1593) under cold storage
(Fresenius Environmental Bulletin, 2020)In this study, potential use of protective culture of Bacillus subtilis (KUEN 1593) to improve the chemical and microbial quality of fresh farmed sea bass (Dicentrarchus labrax, L. 1758) stored at +2°C was evaluated. Three ... -
The Effects Of Goji Berry (Lycium Barbarum L.) Extract On Some Chemical, Microbiological And Sensory Characteristics Of Liquid Smoked Common Carp (Cyprinus Carpio L., 1758) Sausages
(2019)In this study, the effects of goji berry extract on some quality characteristics of common carp (Cyprinus carpio L., 1758) sausages during 28 days of storage at 2±1°C were investigated. TBA (ThiobarbiTurkishic acid) ... -
The effects of goji berry (Lycium barbarum L.) extract on some chemical, microbiological and sensory characteristics of liquid smoked common carp (cyprinus carpio L., 1758) sausages [Kurt üzümü (Lycium barbarum L.) ekstraktının sazan (cyprinus carpio L.,
(Yuzuncu Yil University Journal of Agricultural Sciences, 2019)In this study, the effects of goji berry extract on some quality characteristics of common carp (Cyprinus carpio L., 1758) sausages during 28 days of storage at 2±1°C were investigated. TBA (Thiobarbituric acid) values ...
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