THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGE

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dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.authoridCelik, Yesim/0000-0002-6270-915X
dc.authoridKAYA, YALCIN/0000-0002-1259-2336
dc.contributor.authorTuran, Huelya
dc.contributor.authorSoenmez, Guelsah
dc.contributor.authorCelik, M. Yesim
dc.contributor.authorYalcin, Metin
dc.contributor.authorKaya, Yalcin
dc.date.accessioned2025-03-23T19:31:51Z
dc.date.available2025-03-23T19:31:51Z
dc.date.issued2008
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, effects of boiling and hot smoking on proximate composition and shelf life of mussels stored at 4 +/- 1C were investigated. Dry matter, crude protein, crude fat and crude ash levels were determined as 13.94, 10.30, 1.14 and 0.95% in fresh mussels 20.75, 13.83, 2.11, 0.77% after boiling and 39.57, 22.22, 10.04%, 6.02% after hot smoking, respectively. Trimethylamine nitrogen values in fresh, boiled and hot smoked mussels were determined as 1.13, 1.01 and 1.07 mg/100 g, respectively, and increased to 24.35 mg/100 g at 18th day of the storage period. pH value in hot smoked mussels ranged between 4.85 and 4.51 during the chilled storage. According to the results, mussels smoked by hot smoking and stored at refrigerator temperature (4 +/- 1C) for 12 days can be consumed.
dc.identifier.doi10.1111/j.1745-4549.2008.00221.x
dc.identifier.endpage922
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6
dc.identifier.scopusqualityQ2
dc.identifier.startpage912
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00221.x
dc.identifier.urihttps://hdl.handle.net/11486/5376
dc.identifier.volume32
dc.identifier.wosWOS:000261218500003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectSensory Quality
dc.subjectSalmon
dc.subjectYield
dc.titleTHE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGE
dc.typeArticle

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